Download as pdf or txt
Download as pdf or txt
You are on page 1of 15

IMPORTANT

Contents
Please read your Bennett Read 22L Air Fryer Oven User Guide
thoroughly before using the appliance.
It contains important information regarding operation and safety. 1-4 BREAKFASTS

PLEASE NOTE:
Temperatures, methods etc shown are approximate
5-8 SIDES

and may vary depending on the type and amount of food used.

Recipes are based on approximately 2- 4 servings.


Please increase or decrease ingredients in proportion, depending
on the desired number of servings. 9 - 14 STARTERS
& SNACKS

MEASUREMENT KEY:
Tsp. = Teaspoon
15 - 18 MAIN MEALS

Tbsp. = Tablespoon
(1 Tablespoon = 3 Teaspoons)

Images shown are for illustration purposes only and may vary slightly from the recipes.
19 - 24 DESSERTS
SCRAMBLED EGGS & BACON

INGREDIENTS: DIRECTIONS:
B R E A K FA S T S

250g (1 packet) bacon 1. Preheat the Air Fryer Oven to 180°C.


6 eggs 2. Lay bacon on a single layer inside the Air Fryer
Salt and pepper basket. It’s ok if there is some overlapping.
1 Tbsp. of butter 3. Cook on AIR FRY setting for 6 minutes, then flip the
bacon over and cook until crisp, about 4 minutes
more.
4. Transfer the bacon to a plate lined with paper towels.
5. Place the butter into a baking dish and place the dish
into the Air Fryer Oven to allow the butter to melt.
6. In a mixing bowl, mix the eggs, add salt and pepper
to taste.
7. Pour the egg mixture into the pre-heated baking dish TIP:
and place it back into the oven for 2 min. Leave th
8. Remove the egg mixture, stir and place back into the e baco
longer n
Air Fryer Oven, stirring every minute until the desired if you p in
it crispie refer
consistency is achieved. r
9. Serve with your favourite breakfast beverage.

BREAKFAST BOMBS

INGREDIENTS: DIRECTIONS:
3 centre-cut bacon slices 1. Preheat the Air Fryer Oven to 180°C.
3 large eggs, lightly beaten 2. Prepare the bacon as described above and crumble it into
30g low fat cream cheese, a bowl.
softened 3. Prepare the eggs as described above, but for only about
1 Tbsp. chopped fresh 1 minute so they are still loose.
chives 4. Transfer eggs to a bowl; stir in cream cheese, chives, and
120g fresh prepared whole- crumbled bacon.
wheat pizza dough 5. Divide the dough into 4 equal pieces. Roll each piece on
Cooking spray a lightly floured surface into a 12cm diameter circle.
6. Place one-fourth of the egg mixture in the centre of each
dough circle.
7. Brush outside edge of dough with water; wrap dough
around egg mixture to form a purse, pinching together
dough at the seams.
8. Place dough purses in a single layer in the Air Fryer TIP:
m
basket; coat well with cooking spray. Cook at 180°C on
Take the
AIR FRY until golden brown, 5 to 6 minutes, checking o!
after 4 minutes.
on the g

1 2
FRENCH TOAST STICKS

INGREDIENTS: DIRECTIONS:
B R E A K FA S T S

2 large eggs 1. Mix eggs, milk, butter, vanilla extract, and cinnamon
1/3 cup milk together in a bowl.
1 Tbsp. butter, melted 2. Line an Air Fryer basket with parchment paper. Dip
each piece of bread into the milk mixture and place in
1 Tsp. vanilla extract the basket. Make sure they are not touching; cook in
1 Tsp. ground cinnamon batches if necessary.
4 slices bread, cut into 3. Preheat the Air Fryer Oven to 180°C. Add basket and
thirds cook bread for 6 minutes on AIR FRY; flip and cook for
1 Tsp. confectioners 3 minutes more. Sprinkle each stick with confectioners
sugar, or to taste sugar.

TIP:
uit for a
Top with fr
s, healthy
deliciou
breakfast

BREAKFAST FRITTATA

INGREDIENTS: DIRECTIONS:
100g breakfast 1. Combine sausage, eggs, cheese, bell pepper, onion,
sausage, fully cooked and cayenne in a bowl and mix to combine.
and crumbled 2. Preheat the Air Fryer Oven to 180°C. Spray a nonstick
4 eggs, lightly beaten cake pan with cooking spray.
2 cups grated cheese 3. Place egg mixture in the prepared cake pan.
2 Tbsp. red bell 4. Cook in the Air Fryer until frittata is set, approximately
pepper, diced 18 to 20 minutes.
1 green onion,
chopped
1 pinch cayenne
pepper (optional)
Cooking spray

3 4
AIR-FRIED POTATO CHIPS

DIRECTIONS:
INGREDIENTS:
1. In a large bowl of cold water, soak potato slices for 20
1 medium Russet potato
min. Drain potatoes and pat dry with paper towels.
(about 350g), unpeeled, cut
into 3mm thick slices 2. Wipe bowl dry; then add oil, salt, and pepper. Add
potatoes; toss gently to coat.
SIDES

1 Tbsp. canola oil


3. Lightly coat Air Fryer basket with cooking spray. Place
1/4 Tsp. sea salt
half of the potato slices in the basket, and cook in two
1/4 Tsp. freshly ground batches at 180°C on AIR FRY mode until cooked through
black pepper and crispy, about 25 to 30 min.
Canola oil 4. Using a pair of tongs, carefully remove chips from Air
1 Tsp. chopped fresh Fryer to plate. Sprinkle with rosemary; serve immediately
rosemary or store in an airtight plastic container.

AIR-FRIED ONION RINGS WITH COMEBACK SAUCE

INGREDIENTS: DIRECTIONS:
1/2 cup all-purpose flour 1. Stir together flour, smoked paprika, and 1/4 Tsp. of
1 Tsp. smoked paprika the salt in a shallow dish. Lightly beat egg and water in
a second shallow dish. Stir together breadcrumbs and PS:
1/2 Tsp. salt (divided) k Sauce
remaining 1/4 Tsp. salt in a third shallow dish. Dredge Comebac
u’ll be
means yo
1 large egg onion rings in flour mixture, shaking off excess. Dip in
egg mixture, allowing any excess to drip off. Dredge m ore!
1 Tbsp. water back for
in breadcrumb mixture, pressing to adhere. Coat both
1 cup whole-wheat
sides of onion rings well with cooking spray.
breadcrumbs
2. Place onion rings in a single layer in the Air Fryer
1 sweet onion, cut into 1cm
basket, and cook in batches at 180°C on AIR FRY
rings
until golden brown and crispy on both sides, about
Cooking spray 10 minutes, turning onion rings over halfway through
1/4 cup plain low-fat Greek cooking. Cover to keep warm while cooking remaining
yoghurt onion rings.
2 Tbsp. mayonnaise 3. Meanwhile, stir together yogurt, mayonnaise, tomato
1 Tbsp. tomato sauce sauce, mustard, garlic powder, and paprika in a small
bowl until smooth. To serve, place 6 to 7 onion rings on
1 Tsp. Dijon mustard each plate with 2 Tbsp. sauce.
1/4 Tsp. garlic powder
1/4 Tsp. paprika

5 6
CINNAMON APPLE CHIPS WITH ALMOND YOGURT DIP

INGREDIENTS: DIRECTIONS:
1 (30g) apple 1. Thinly slice apple on a mandoline. Place slices in a
1 Tsp. ground cinnamon bowl with cinnamon and oil; toss to coat evenly.
2 Tsp. canola oil 2. Coat Air Fryer basket well with cooking spray.
SIDES

Place 7 to 8 apple slices in single layer in basket,


Cooking spray and cook at 180°C for on AIR FRY for 12 minutes,
1/4 cup plain 1% low-fat turning the slices every 4 minutes and rearranging
Greek yogurt slices to flatten them, as they will move during
1 Tbsp. almond butter the cooking process. Slices will not be completely
crisped, but will continue to crisp upon cooling.
1 Tsp. honey
Repeat with remaining apple slices.
3. While apple slices cook, stir together yogurt,
almond butter, and honey in a small bowl until
smooth. To serve, place 6 to 8 apple slices on each
plate with a small dollop of dipping sauce.

ROASTED FRENCH FRIES

INGREDIENTS: DIRECTIONS:
PS:
500g Potato 1. Using the Air fry function, preheat the Air Fryer Oven to sults, par
230°C for 5 mins. For best re
Salt and pepper made
2. Cut the potatoes into strips and place into a large pot. boil home
Tomato sauce s.
Boil the strips in water until almost cooked. french frie
Mustard
3. Place the potato strips in the frying basket. Place the
Mayonnaise frying basket on the baking tray or grill and place into
the oven.
4. Air fry for 20 to 25 minutes, or until crispy.
5. Serve while hot with sauce of your choice.

7 8
SWEET POTATO TOTS

INGREDIENTS: DIRECTIONS:
2 small (400g total) sweet 1. Bring a medium pot of water to a boil over high heat.
potatoes, peeled Add potatoes, and cook until just fork tender, about 15
S TA R T E R S & S N A C K S

1 Tbsp. potato starch minutes. Transfer potatoes to a plate to cool, about 15


minutes.
1/8 Tsp. garlic powder
2. Working over a medium bowl, grate potatoes using the
1 1/4 Tsp. salt (divided) large holes of a box grater. Gently toss with potato
3/4 cup tomato sauce starch, garlic powder and 1 Tsp. salt. Shape mixture
Cooking spray into about 24 (2,5cm) tot-shaped cylinders.
3. Lightly coat Air Fryer basket with cooking spray. Place
1/2 of tots (about 12) in single layer in the basket, and
spray with cooking spray. Cook at 200°C on AIR FRY
until lightly browned, 12 to 14 minutes, turning tots
halfway through cooking time. Remove from fry basket
and sprinkle with 1/8 Tsp. salt. Repeat with remaining
tots and salt. Serve immediately with tomato sauce.

AIR-FRIED PORK DUMPLINGS WITH DIPPING SAUCE

INGREDIENTS: DIRECTIONS:
1 Tsp. canola oil 1. Heat canola oil in a large nonstick skillet over medium-
high heat. Add bok choy and cook, stirring often, until
4 cups chopped bok choy
wilted and mostly dry for 6 to 8 minutes. Add ginger
(about 350g)
and garlic; cook, stirring constantly for 1 minute.
1 Tbsp. chopped fresh Transfer bok choy mixture to a plate to cool for 5
ginger minutes. Pat the mixture dry with a paper towel.
1 Tbsp. chopped garlic (3 2. Stir together ground pork, bok choy mixture, and
garlic cloves) crushed red pepper in a medium bowl.
120g ground pork 3. Place a dumpling wrapper on work surface and spoon
1/4 Tsp. crushed red about 1 Tbsp. filling in centre of wrapper. Using a pastry
pepper brush or your fingers, lightly moisten the edges of the
18 (9cm square) dumpling wrapper with water. Fold the wrapper over to make a
wrappers half-moon shape, pressing edges to seal. Repeat process
with remaining wrappers and filling.
Cooking spray
4. Lightly coat Air Fryer basket with cooking spray. Place
2 Tbsp. rice vinegar 6 dumplings in basket, leaving space between each;
2 Tsp. lower-sodium soy lightly spray the dumplings with cooking spray. Cook
sauce at 180°C on AIR FRY for 12 minutes or until lightly
1 Tsp. toasted sesame oil browned, turning dumplings over halfway through
cooking. Repeat with remaining dumplings, keeping
1/2 Tsp. packed light
cooked dumplings warm.
brown sugar
5. Meanwhile, stir together rice vinegar, soy sauce, sesame
1 Tbsp. finely chopped
oil, brown sugar, and scallions in a small bowl until
scallions
sugar is dissolved.

9 10
AIR-FRIED CHICKEN

INGREDIENTS: DIRECTIONS: TIP:


Non-stick spray 1. Using the AIR FRY function, preheat the Air Fryer Ser ve h
Oven to 200°C for 10 mins. Lightly spray the Air ot
2 Chicken breast fillets, with fre
S TA R T E R S & S N A C K S

Fryer basket with non-stick spray. nch frie


tenderloins separated if s!
attached, breasts cut in half 2. In a large bowl, season the chicken generously with
lengthwise salt and pepper. Add buttermilk and toss to coat. In
4 Chicken drumsticks another large bowl, mix breadcrumbs, flour, paprika,
garlic powder, thyme, and 1 tsp. salt.
1 Cup buttermilk
3. Working with 1 piece at a time, drain chicken pieces
1 Cup finely ground from buttermilk, dredge in breadcrumb mixture,
Japanese breadcrumbs and place in Air Fryer basket. Set aside, at room
1/3 Cup all-purpose flour temperature, for 20 mins to allow coating to adhere
3 Tsp. sweet paprika to the chicken.
1 1/2 Tsp. garlic powder 4. Very lightly spray non-stick spray over the top of
the chicken. Position the basket in the middle rack
1 1/2 Tsp. onion powder
position, and cook for 20 mins, or until chicken is
1 Tsp. finely chopped fresh crisp on top. Turn chicken pieces over and cook for
thyme 15 to 20 mins, or until they are crisp on top and
cooked through. Let stand for 5 mins before serving.

GAME DAY NACHOS

INGREDIENTS: DIRECTIONS:
240g lean ground beef 1. Using the BAKE function, preheat the Air Fryer Oven to
1/4 tsp. smoked paprika 220°C for 10 mins. Position the oven rack in the middle
rack position.
1/4 tsp. cumin
2. Heat a large non-stick frypan over high heat. Add beef,
1 tsp. all-purpose flour paprika and cumin. Break up the meat into large clusters
1 Cup black beans, while cooking for 3 mins or until cooked through.
drained, rinsed 3. Stir in flour and 3 tbsp. water and cook for 1 min, or
240g corn tortilla chips until sauce clings to the beef. Fold beans through beef
110g grated Monterey mixture. Season with salt.
Jack cheese 4. Arrange half of the chips on an oven tray. Top with
110g grated Cheddar half of the beef mixture, then half of the cheese. Repeat
cheese layering with remaining chips, meat and cheeses. Bake
nachos for 5 to 8 mins, or until the cheese is melted
Accompaniments: Sour
throughout and bubbling.
cream, guacamole,
diced tomatoes, diced 5. Remove from the oven and top the nachos with sour
red onion, thinly sliced cream, guacamole, tomatoes, onions, jalapeños and
jalapeños, coriander coriander.
leaves

11 12
STUFFED BAKED POTATOES WITH SPINACH & BACON

DIRECTIONS:
INGREDIENTS:
1. Using the BAKE function, preheat the oven to 230°C for
4 Russet potatoes
10 mins. Position the oven rack in the middle rack position.
1 Tsp. olive oil
S TA R T E R S & S N A C K S

2. Place potatoes on an oven tray, coat with oil and sprinkle


4 Slices thick-cut bacon with salt and pepper. Bake potatoes for 1 hour, or until
1 Shallot, finely chopped a knife easily slips through the centre of the potatoes. Set
3 Garlic cloves, finely aside to cool for 5 mins before handling.
chopped 3. Cook bacon over medium-high heat in a frypan until crisp.
8 Cups baby spinach Drain bacon on paper towels, then finely chop. Remove
oil from the pan, leaving about 1 tbsp. of oil. Add shallots
1 Cup grated mozarella and garlic and stir for 2 mins or until shallots soften. Add
cheese, divided spinach in batches and cook for 2 mins, or until spinach
1/2 Cup sour cream wilts. Transfer spinach to colander and press out excess
60g Cream cheese moisture.
1/4 Cup finely grated 4. Cut off tops of potatoes. Carefully scoop out the flesh,
parmesan cheese keeping the skins intact. Place the potato flesh in a bowl
and mix in the spinach, 3/4 cup mozzarella, sour cream,
1 Tbsp. prepared cream cheese, parmesan, horseradish, and all but 2 tbsp.
horseradish chopped bacon. Season with salt and pepper. Spoon
the mixture into the potato skins. Sprinkle remaining
mozzarella over the stuffed potatoes.
5. Return potatoes to tray and bake for 16 to 18 minutes, or
until cheese is melted. Sprinkle with reserved bacon.

CHICKEN NUGGETS

INGREDIENTS: DIRECTIONS:
1 cup buttermilk 1. Mix buttermilk and chicken in a large bowl and let soak TIP:
your
900g chicken tenderloins, while you prepare the seasoned flour. Serve with
ip .
cut into nugget size 2. Combine flour, Parmesan cheese, paprika, parsley, salt, favourite d
1 cup flour and pepper in a large bowl. Beat eggs in a separate
bowl. Pour bread crumbs onto a flat plate.
3 Tbsp. grated parmesan
cheese 3. Dredge each chicken nugget first in flour, then in beaten
egg, and finally coat in breadcrumbs.
1 Tbsp. paprika
4. Preheat the Air Fryer on AIR FRY to 200°C. Spray the
1 Tbsp. parsley flakes basket with cooking spray. Place as many nuggets into
1 Tsp. salt the basket as you can without overcrowding. Lightly mist
1 Tsp. ground black pepper the tops of the nuggets with cooking spray.
2 eggs 5. Cook for 10 minutes. Flip chicken nuggets and cook
for an additional 2 minutes. Remove and repeat with
2 cups breadcrumbs
remaining nuggets.
Cooking spray

13 14
ROTISSERIE CHICKEN

INGREDIENTS: DIRECTIONS:
1kg Whole chicken, cavity 1. Combine the spices in a bowl.
MAIN MEALS

cleaned, trussed 2. Coat the chicken with oil and season with the spice
1 Tsp. olive oil mixture.
1 1/2 Tsp. salt 3. Place the baking tray on the lowest rack (to collect
1 1/2 Tsp. freshly ground drippings). Skewer the chicken with the rotisserie and
pepper place into the rotisserie position inside the oven.
1 1/2 Tsp. paprika 4. Set the oven to the Rotisserie function and cook the
chicken at 180°C for 35 mins, or until an instant-read
1/2 Tsp. garlic powder thermometer inserted into the thickest part of chicken
1/2 Tsp. dried basil thigh reads 74°C and the juice runs clear when
1/2 Tsp. dried thyme pierced. Cooking time may vary depending on the
size of the chicken.
1/2 Tsp. dried oregano
5. Remove the chicken from the oven and rest it on a
1/2 Tsp. garlic powder
cutting board for 10 mins. Transfer to a platter and
serve.

CRISPY VEGGIE QUESADILLAS

INGREDIENTS: DIRECTIONS:
4 (15cm diameter) whole- 1. Place tortillas on a work surface. Sprinkle 2 Tbsp. shredded
grain tortillas cheese over half of each tortilla. Top cheese on each tortilla
120g reduced-fat sharp with 1/4 cup each red pepper slices, baby marrow slices,
Cheddar cheese, grated and black beans. Sprinkle evenly with remaining 1/2
1 cup sliced red bell cup cheese. Fold tortillas over to form half-moon shaped
pepper quesadillas. Lightly coat quesadillas with cooking spray,
and secure with toothpicks.
1 cup sliced baby marrow
2. Lightly spray Air Fryer basket with cooking spray. Carefully
1 cup black beans, place 2 quesadillas in the basket, and cook at 200°C
drained and rinsed until tortillas are golden brown and slightly crispy, cheese
Cooking spray is melted, and vegetables are slightly softened, 10 min,
60g plain Greek yoghurt turning quesadillas over halfway through cooking. Repeat
with remaining quesadillas.
1 Tsp. lime zest plus 1
Tbsp. fresh juice 3. While quesadillas cook, stir together yogurt, lime zest,
lime juice, and cumin in a small bowl. To serve, cut each
1/4 Tsp. ground cumin
quesadilla into wedges and sprinkle with coriander. Serve
2 Tbsp. chopped fresh each with 1 Tbsp. cumin cream and 2 Tbsp. salsa.
coriander
1/2 cup drained salsa

15 16
WHOLE-WHEAT PITA PIZZA

INGREDIENTS: DIRECTIONS:
1/4 cup marinara sauce 1. Using the AIR FRY function, preheat the oven to 180°C
MAIN MEALS

2 whole-wheat pita rounds for 10 mins. Position the oven rack in the middle rack
position.
30g baby spinach leaves
2. Spread marinara sauce evenly over 1 side of each TIP:
Small plum tomato, cut into pita bread. Top with half each of the spinach leaves, Air fr yin
8 slices g is also
tomato slices, garlic, and cheeses. perfect
1 small garlic clove, thinly for
3. Place 1 pita in Air Fryer basket, and cook until cheese pre-mad
sliced e
is melted and pita is crisp (about 4 to 5 minutes). pizzas!
30g grated mozzarella Repeat with remaining pita.
cheese (about 1/4 cup) 4. Add bacon, chicken or salami for a meaty alternative.
1 Tbsp. shaved parmesan
cheese

ITALIAN-STYLE MEATBALLS

INGREDIENTS: DIRECTIONS:
2 Tbsp. olive oil 1. Preheat Air Fryer on BAKE to 200°C. Heat oil in
1 medium shallot, minced a medium nonstick frypan over medium-high heat.
Add shallot and cook until softened, 1 to 2 min. Add
3 cloves garlic, minced garlic and cook just until fragrant, 1 min. Remove
1/4 cup whole-wheat bread from heat.
crumbs 2. In a large bowl, combine breadcrumbs and milk. Let
2 Tbsp. full cream milk stand for 5 min.
350g lean ground beef 3. Add cooked shallot and garlic to bread crumb
150g bulk turkey sausage mixture, along with beef, turkey sausage, egg,
parsley, rosemary, thyme, mustard, and salt. Stir
1 large egg, lightly beaten
gently to combine.
1/4 cup finely chopped
4. Shape mixture into 4cm balls. Place shaped balls
fresh flat-leaf parsley
in a single-layer in Air Fryer basket. Cook half the
1 Tbsp. finely chopped fresh meatballs at 200°C for 10 to 11 minutes, or until
rosemary lightly browned and cooked-through. Remove and
1 Tbsp. finely chopped fresh keep warm. Repeat with remaining meatballs.
thyme 5. Serve warm over pasta.
1 Tbsp. Dijon mustard
1/2 Tsp. salt

17 18
GLAZED DOUGHNUTS

INGREDIENTS: DIRECTIONS:
1/4 Cup warm water (40˚C) 1. Stir together water, yeast, and 1/2 Tsp. of granulated
sugar in a small bowl; let stand until foamy, about
1 Tsp. active dry yeast
5 min. Combine flour, salt, and remaining 1/4 cup
DESSERTS

1/4 Cup, plus 1/2 tsp. granulated sugar in a medium bowl. Add yeast mixture,
granulated sugar, divided milk, butter, and egg; stir with a wooden spoon until a
2 Cups (240g) all-purpose soft dough comes together. Turn dough out onto a lightly
flour floured surface and knead for 1 to 2 min until smooth.
1/4 Tsp. salt Transfer dough to a lightly greased bowl. Cover and let
rise in a warm place for about 1 hour until doubled in
1/4 Cup whole milk, at room volume.
temperature
2. Turn dough out onto a lightly floured surface. Gently roll
2 Tbsp. unsalted butter, to 6mm thickness. Cut out 8 doughnuts using an 80mm
melted round cutter and a 25mm round cutter to remove centre.
1 Large egg, beaten Place doughnuts and doughnuts holes on a lightly
1 Cup (110g) powdered floured surface. Cover loosely with plastic wrap and let
sugar stand until doubled in volume, about 30 min.
4 Tsp. tap water 3. Place 2 doughnuts and 2 doughnuts holes in single layer
in Air Fryer basket, and cook on AIR FRY at 180°C until
golden brown, 4 to 5 minutes. Repeat with remaining
doughnuts and holes.
4. Whisk together powdered sugar and tap water in a
medium bowl until smooth. Dip doughnuts and doughnut
holes in glaze; place on a wire rack set over a rimmed
baking sheet to allow excess glaze to drip off. Let stand
until glaze hardens, about 10 minutes.

BROWNIES

INGREDIENTS: DIRECTIONS:
1/2 Cup granulated sugar 1. Grease a 15cm round cake pan with cooking spray.
1/3 Cup cocoa powder In a medium bowl, whisk to combine sugar, cocoa
1/4 Cup all-purpose flour powder, flour, baking powder, and salt.
1/4 Tsp. baking powder 2. In a small bowl, whisk melted butter and egg until
A pinch of salt combined. Add wet ingredients to dry ingredients and
1/4 Cup butter, melted and stir until combined. 
cooled slightly 3. Transfer brownie batter to prepared cake pan and
1 Large egg smooth top. Preheat Air Fryer Oven to 180°C on BAKE
for 5 min. Bake the brownies for 16-18 min. Let cool 10
min. before slicing.

19 20
CHURROS WITH CHOCOLATE SAUCE

INGREDIENTS: DIRECTIONS:
1/2 Cup water 1. Bring water, salt, and 1/4 cup of the butter to a boil
in a small saucepan over medium-high heat. Reduce
1/4 Tsp. salt heat to medium-low; add flour and stir vigorously with a
DESSERTS

1/4 Cup , plus 2 Tbsp. wooden spoon until dough is smooth, about 30 seconds.
unsalted butter, divided Continue cooking, stirring constantly, until dough begins
1/2 Cup (about 60g) all- to pull away from sides of pan and a film forms on
purpose flour bottom of pan, 2 to 3 minutes. Transfer dough to a
medium bowl. Stir constantly until slightly cooled, about
2 Large eggs
1 minute. Add eggs, 1 at a time, stirring constantly until
1/3 Cup granulated sugar completely smooth after each addition. Transfer mixture
2 Tsp. ground cinnamon to a piping bag fitted with a medium star tip. Chill for
100g Bittersweet baking 30 min.
chocolate, finely chopped 2. Pipe 6 (8cm long) pieces in single layer in Air Fryer
3 Tbsp. heavy cream basket. Preheat oven to 200°C on AIR FRY setting and
cook for about 10 min. or until golden brown. Repeat
2 Tbsp. vanilla yoghurt with remaining dough.
3. Stir together sugar and cinnamon in a medium bowl.
Brush cooked churros with remaining 2 Tbsp. melted
butter, and roll in sugar mixture to coat.
4. Place chocolate and cream in a small microwavable
bowl. Microwave on HIGH until melted and smooth,
about 30 seconds, stirring after 15 seconds. Stir in
yoghurt. Serve churros with chocolate sauce.

DRIED FRUIT

INGREDIENTS: DIRECTIONS:
Fruit of your choice, 1. Wash and dry fruit completely
such as: 2. Peel (optional) and thinly slice the fruit of your choosing.
Apricots Place fruit on Air Fryer racks.
Grapes 3. Preheat the Air Fryer oven to 55°C for 5 min.
Plums 4. Use the DEHYDRATE setting and dehydrate fruit for 4
hours, or until about 95% hydrated. If fruit seems soft or
Mangos sticky, they need to continue to dehydrate. If your food
Apples is hard and crunchy, then it is fully dehydrated. Humidity
Strawberries or air conditioning could affect the time it takes to
dehydrate your food.
5. Allow your food to cool to room temperature before you
store it. During storage, keep in mind to protect it from
heat, light and moisture. Store your foods in a zip lock
bag and seal tightly. You can also use a Bennett Read
Vacuum Sealer to ensure your bags are sealed extra
tight. Place the bags in a dark, cool and dry area.

21 22
CHOCOLATE CHUNK COOKIES
TIP:
INGREDIENTS: DIRECTIONS: Ser ve w
a
1cup all-purpose flour 1. Using the BAKE mode, preheat Air Fryer Oven to 180°C for a d rm
elicious
1/2 Tsp. baking soda for 5 min. Position oven rack in the middle rack position. treat!
DESSERTS

110g unsalted butter (at 2. In a small bowl, whisk flour and baking soda
room temperature) 3. In a large bowl, using an electric hand mixer, beat
1 Large egg butter, granulated sugar, brown sugar, vanilla and salt
on medium-high speed for 4 min, or until creamy. Add
1/2 Cup granulated sugar egg and beat until well blended. Reduce mixer speed
1/3 Cup packed light to low and gradually beat in flour mixture until just
brown sugar blended. Add choclate chunks and pecans and mix just
Pinch of sea salt until pecans break up a bit.
2 Tsp. ground cinnamon 4. Using a heaped Tbsp. of dough for each cookie, drop 8
mounds of dough on a pan.
170g dark chocolate,
chopped into chunks 5. Bake the cookies for 15 min, or until edges are golden
but centres are still soft and moist. Cool cookies on a
1 Tsp. pure vanilla extract
sheet pan for 3 min, then transfer to a wire rack.
1 Cup pecan halves,
6. Repeat with remaining dough, using a cooled sheet pan
toasted
for each batch.

CHOCOLATE CAKE

INGREDIENTS: DIRECTIONS:
180g Brown Sugar 1. Using the BAKE mode, preheat Air Fryer Oven to
109g all-purpose flour 180°C for 5 min. In a large bowl, stir together all the
dry ingredients (sugar, flour, cocoa powder, baking
60 g unsweetened cocoa powder, baking soda and salt).
powder or 4 Tbsp.
2. Add in the egg, milk, oil and vanilla extract to the
3/4 Tsp. baking powder dry mixture. Gently stir the mixture to mix it evenly.
3/4 Tsp. baking soda Lastly, add the hot water (you can use plain hot water).
1/2 Tsp. salt Again, gently stir it to make sure the mixture is mixed
evenly.
1 Large egg
3. It is normal for the batter to begin thinning. Pour the
1/2 Cup milk
mixture into a baking pan and cover the baking pan
1/4 Cup vegetable oil with foil with holes poked in it.
1 Tsp. vanilla extract 4. Place the baking tray in the oven. Adjust the
1/2 Cup hot water (add in temperature to 160°C and bake for 35 min. Remove
some instant coffee powder foil and continue baking for another 10 min. until a
if preferred) skewer comes out clean. Be sure to let it cool in the
pan for about 10 min. before removing the cake from
the pan (the cake will be very moist and soft).

23 24

You might also like