Air fryer beef cevapcici
Small beef mince rolls are formed without egg and crumbs. Garlic, peppers and a cold rest phase give the mixture flavour and structure.
Recipes
Small beef mince rolls are formed without egg and crumbs. Garlic, peppers and a cold rest phase give the mixture flavour and structure.
Finely chopped fresh salmon is formed into four flat fishcakes with egg, crumbles and dill. The fish remains recognizable as small pieces.
Two small puff pastry packets enclose salmon, cream cheese and well dried spinach. The underside has to bake as well as the surface.
Chicken cubes cook first without sugar. A separately boiled soy honey glaze is only added in the last minutes.
Thinly pounded chicken encloses cooked ham and Gouda. An oiled breadcrumb coating browns without a frying bath.
Quark and eggs are baked in a small form with fresh raspberries. The centre should be fully set, not remain fluid.
Solid ripe pear halves are softly baked. Walnuts and honey come late so they don't burn.
A briefly cooked apple and cinnamon filling is enclosed in chilled puff pastry. Four small bags are baked one after the other.
A small banana cake from the box is baked over moderate heat and cooled before cutting.
Thick toast triangles absorb an egg milk and are baked in two batches. Cinnamon sugar is added only after cooking.
Four small rolls made from quark-oil dough can be done without yeast and proving time. Inside they remain compacter than classic yeast rolls.
Four small puff pastry parcels are filled with cooled spinach and feta. Two baking batches give them enough space.
Firm block mozzarella gets a double breadcrumb coating and is frozen for two hours before baking, so that it does not immediately leak out.
Fresh ravioli are pre-cooked and then thinly breaded. The crumbs are golden brown in the air fryer.
Paprika-seasoned kohlrabi batons develop lightly browned edges. Mix a cold parsley yogurt dip to serve alongside.
Medium-thick green asparagus spears cook briefly in the hot airflow. Lemon juice and finely grated parmesan are added.
Evenly cut carrots are roasted first. The thin honey glaze will only be added in the last minutes.
Fennel wedges get browned edges and remain delicate inside. Lemon juice and fresh parsley complete it.
The eggplants are cooked softly and then baked over with tomato, mozzarella and parmesan.
Large mushroom caps carry a creamy spinach ricotta filling and a thin golden cheese crust.
A thin mustard-bread layer comes on the same thick medallions. Fresh thyme seasons the crust without needing a sauce.
Thin turkey escalopes enclose baby spinach and cream cheese. The rolls are cooked with a seam down.
Short metal skewers with chicken, peppers and onion are cooked all around. Serve with a fresh parsley yogurt dip.
A thin butter and breadcrumb crust protects the cod and browns over the juicy, fully cooked fish.
Large shrimps are cooked briefly with garlic and olive oil. Lemon and parsley will only be added after that.