Air Fryer Pizza Pinwheels
pizza pinwheels made from finished pizza dough become golden brown outside in the air fryer when tomato sauce and cheese are sparingly dosed.
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Recipes
pizza pinwheels made from finished pizza dough become golden brown outside in the air fryer when tomato sauce and cheese are sparingly dosed.
Homemade spring rolls are crispy in the air fryer with a dry vegetable-glass noodle filling and little oil all around.
Pepper halves are first softly pre-cooked in the air fryer and then filled with couscous, chickpeas, tomatoes and feta.
In the air fryer, corn cobs are juicy and slightly roasted in a few minutes before lime butter and peppers come to the hot grains.
Brown mushrooms roast vigorously in the air fryer if they are only halved, oiled sparingly and only tasted after cooking with lemon.
Chickpeas from the can become a spicy snack in the air fryer when they are thoroughly dried and salted until they are roasted.
Naturtofu is crispy outside in the air fryer when pressed dry, marinated with soy sauce and thinly coated with starch.
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.
Potato fritters can be used in the air fryer with little oil when the coarsely grated potatoes are strongly squeezed dry and flattened.
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.
Thick courgette pins with panko-parmesan crust become golden brown outside in the air fryer, while the vegetables remain juicy and stable inside.
Half Brussels sprouts will be dark golden outside in the air fryer and delicate inside before balsamic acid, maple syrup and walnuts provide a sweet and sour finish.
Thick potato crevices with shell are watered, carefully dried and crispy with starch and rosemary in the air fryer all around.
Six loose blueberry muffins bake in stable silicone or metal barrels in the air fryer without slipping paper barrels in the airflow.
Warm apple clefts with cinnamon, oatmeal and walnuts cook in the air fryer for a quick dessert with soft fruits and roasted topping.
Gnocchi from the refrigerated shelf become golden brown outside and soft inside without precooking if they are thinly oiled and shaken several times during cooking time.
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.
Warm Camembert is cooked creamy in a small oven-proof baking pan and served with honey, thyme and walnuts directly from the air fryer.