Chestnut and Potato Stew
Potatoes, cooked chestnuts, leek and white beans make a naturally thick vegetarian stew seasoned with marjoram.
Recipes
Potatoes, cooked chestnuts, leek and white beans make a naturally thick vegetarian stew seasoned with marjoram.
Orzo cooks directly in stock with grated pumpkin, then Parmesan, lemon and sage turn it into a creamy dish without cream.
Butternut squash, chickpeas and spinach simmer in a gently spiced coconut sauce to make a satisfying vegan curry.
Short pasta cooks with Hokkaido squash, stock and herbs in one pot; feta and spinach make the sauce creamy at the end.
Falafel made of soaked raw chickpeas are browned outside in the air fryer and loose inside without being fried in oil.
Quesadillas with black beans, corn and cheese are crispy on the outside in the air fryer when the tortillas are securely folded and thinly oiled.
pizza pinwheels made from finished pizza dough become golden brown outside in the air fryer when tomato sauce and cheese are sparingly dosed.
Pepper halves are first softly pre-cooked in the air fryer and then filled with couscous, chickpeas, tomatoes and feta.
Halloumi gets golden brown edges in the air fryer and remains elastic inside when thick slices are thinly oiled and cooked only briefly.
Large floury potatoes get a crispy shell and a loose centre in the air fryer when they cook oiled all around.
A compact meatloaf cooks juicyly in an air fryer in a small baking pan and finally gets a spicy tomato-mustard glaze.
Pork fillet remains juicy in the air fryer when the evenly thick middle piece is cooked hot and removed at appropriate internal temperature.
Rump steaks cook evenly in the preheated air fryer when thickness, initial temperature and internal temperature decide instead of a rigid minute specification.
Homemade fish sticks made of cod are crispy in the air fryer with panko outside, while the thick fish strips remain juicy.
A small pizza with thin yeast dough is pre-baked in the air fryer and then cooked with tomato sauce and mozzarella.
Self-made chicken nuggets become crispy with Panko and remain juicy inside when equally large chicken pieces are thinly oiled.
Brat sausages brown evenly in the air fryer and remain juicy when cooked by far and not punctured.
pan-fried potatoes from raw potatoes become golden brown in the air fryer all around when thin slices are watered, well dried and turned several times.
Feta and cherry tomatoes cook with garlic, oregano and olive oil in a small baking pan until the cheese is soft and the tomatoes are burst.
Crispy chicken wings are dry seasoned with a small amount of baking powder and turned several times in the air fryer until skin and meat are completely cooked.
Chicken legs are cooked in the air fryer only on the meat side and finally browned crispy with the skin upwards.
Crispy-panned pork chips are browned in the air fryer with a thin oil film without swimming in fat or sticking to the basket.
Juicy meatballs with browned surface succeed in the air fryer without a pan when the meat mass is easily mixed and cooked at internal temperature.
Salmon fillet with lemon-mustard glaze cooks in the air fryer in a few minutes; the skin stays down and the inside becomes juicy with timely control.
Juicy chicken breast with paprika, thyme and lemon, evenly cooked in the air fryer and tested for internal temperature instead of only according to colour.