Fryi yin ng Sk Skinn inny y Creative and exciting ideas or your
Cheman Air Fryer to make dishes with that ried flavor but without that atty, ried eeling
You can have it both ways. Deep-ried delicacies make any mouth salivate at the very thought, and now you can enjoy to your hearts content without the ear o acing the scale afer scarfing down a ew too many. The Cheman Rapid Air Fryer uses orced-air technology technology to get you that incredible deep ried taste with little-to-no oil, eliminating up to 80% o the at without sacrificing any o the flavor. Inside you will find a number o healthy yet delicious recipes to satisy even the pickiest o eaters, so you can keep on living healthy without living taste-ree.
Table o Contents 1
Crab Cakes
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Potato Croquettes with Parmesan Cheese
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Zucchini Wedges
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Honey Glazed Chicken Wings
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Roasted Brussels Sprouts
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Potato Chips
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Roasted Carrots
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Sweet Potato Fries
17
Salmon with Yogurt Dill Sauce
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Nuts or Donuts!
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Baked Lava Cake
Crab Cakes Ingredients: 500g crab meat, derosted 6 pieces butter crackers, crushed (or use 15 Ritz crackers) 1 egg 1 yellow onion, chopped 3 stalks spring onions, chopped 1 tablespoon mayonnaise 1 tablespoon corn flour ½ teaspoon garlic powder ½ teaspoon salt Black pepper to taste Instructions: 1. Dunk the crab meat in a pot o boiling water or a ew seconds and quickly drain. Pat dry with kitchen paper. 2. Combine all ingredients in a large bowl and shape into desired size. 3. Air ry in preheated air ryer at 180º or 10 minutes.
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Potato Croquettes with Parmesan Cheese Ingredients: 300g starchy potatoes, peeled and cubed 1 egg yolk 50g Parmesan cheese, grated 2 tablespoons flour 2 tablespoons chives, chopped finely Pepper and salt or seasoning Nutmeg 2 tablespoons vegetable oil mix with 50g bread crumbs Instructions: 1. Boil potato cubes in salted water or 15mins or until sof. 2. Drain and mash the potatoes. Allow to cool. 3. Add egg yolk, cheese, flour and chives to mashed potato. Season with pepper, salt and nutmeg. 4. Preheat air ryer to 390º F. 5. Shape croquettes and roll in oiled bread crumbs. 6. Air-ry or 4-6 minutes.
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Zucchini Wedges Ingredients: ½ cup panko crumbs ¼ cup grated Parmesan ¼ teaspoon basil ¼ teaspoon oregano ¼ teaspoon cayenne pepper ¼ cup egg white (about 2 egg whites) 2 medium-sized zucchini Instructions: 1. In a bowl, mix together the crumbs, cheese and herbs, set aside. 2. Wash the zucchini well; leave unpeeled. Cut in hal cross wise, then cut into wedges not more than 1 cm ( ½”) thick. 3. Spray ryer pan. 4. Put egg white in a shallow bowl or plate. Put a small amount o the crumb mixture on another plate. (Important! Only work with a small amount o crumb mixture at a time, otherwise it will all get matted and unusable.) 5. Dip a zucchini wedge in the egg white to coat, then in the crumbs to coat, pressing down well. Then put in ryer pan. Repeat until all wedges are coated. Do not stack them once pan has gotten ull. Refill the crumb mixture plate with a bit more crumb mixture as necessary. 6. Lightly spray the wedges that are in the pan. Cook or 7 minutes; turn them over, and cook or another 7 minutes. Take all o them out, put somewhere with a cover over them to keep warm, then do the second batch o wedges the same. When you’re read to serve, careully add the first batch back in, and give them all another minute or two to get piping hot. Notes: • Serve each serving hot with its own allotment o dipping sauce made rom 2 tbsp at ree Greek yogurt mixed with 1 tbsp low-at Blue cheese or ranch dressing (any plain at-ree yogurt will do, but Greek makes the dip thicker.) • For a spicy version, add some Sriracha sauce to taste.
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Honey Glazed Chicken Wings Ingredients: Chicken wings (7 mid-wings) 1 Onion Honey Marinate: ½ tablespoon
soy sauce 1 tablespoon Chinese cooking wine ¼ teaspoon sugar ½ teaspoon garlic, chopped ½ teaspoon ginger, chopped ½ teaspoon five spice powder ⅛ teaspoon pepper Instructions: 1. Wash and dry chicken wings. 2. Marinate the wings or at least 1 hour or overnight (preerred). 3. Slice the onion and lay on the pan, and put the wings on top. 4. Air-ry with skin acing down at 350º F or 10 minutes. 5. Turn and brush with honey, air-ry or another 5 minutes, turn and brush with honey, air-ry or another 5 minutes. Notes: • Marinating it overnight give it more volume in taste compared to marinating just or a ew hours. • Brushing it with honey in between gives the wings a very appetizing glossy color.
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Roasted Brussels Sprouts Ingredients: 1 pound resh Brussels sprouts 5 teaspoons olive oil ½ teaspoon kosher salt Instructions: 1. Remove any tough or bruised outer leaves. Trim the stems. 2. Cut in hal vertically. 3. Rinse and shake dry. In a bowl, toss with olive oil and salt. 4. Set air ryer to 390º F and preheat. 5. Add prepared sprouts to basket and set timer or 15 minutes. 6. While cooking, occasionally remove and shake basket or stir. 7. The sprouts are done and ready when the centers are tender and the outsides are caramelized and a bit crispy. Roasted Garlic and Thyme Dipping Sauce: ½ cup
light mayonnaise 2 tablespoons roasted garlic, smashed ½ teaspoon resh thyme leaves, minced ⅛ teaspoon salt ⅛ teaspoon pepper Combine in bowl and rerigerate until ready to serve. Can be made a day ahead o time. To Roast Garlic: To roast in your air ryer: Place oil wrapped garlic in basket and cook at 390º F or about 30 minutes.
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Potato Chips Ingredients: 2 medium russet potatoes, scrubbed ½ tablespoon extra virgin olive oil Salt to taste Instructions: 1. Afer cleaning the potatoes (peeling is optional), slice the potatoes thinly. The easiest and most uniorm way to do this is with a mandolin, but you can also use a knie. 2. Soak slices in a bowl o cold water or 30 minutes; change the water halway through and give the slices a good mix. 3. Spread potatoes out on paper towels and blot dry. 4. Return to bowl and toss with ½ tablespoon o extra virgin olive oil, plus a little salt. 5. Cook in air ryer at 390º F or approximately 22 minutes. 6. Empty basket; add more salt or other seasonings to taste.
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Roasted Carrots Ingredients: 500g / 1 pound carrots 1 teaspoon Herbes de Provence 2 teaspoons olive oil 4 tablespoons (60ml / 2oz) orange juice Instructions: 1. Wash and cut the carrots into chunks; do not peel. 2. Put oil and herbs in a large bowl. 3. Toss the carrots in it. 4. Place carrots in the ryer basket. 5. Roast or 20 minutes at 320º F. 6. Toss. 7. Raise temperature to 350º F. Roast or another 6 minutes. Take out. Put in large bowl with the orange juice, toss. Return to machine or a final 6 minutes o roasting. 8. Serve hot. Notes: • 500g / 1 pound o carrots is about 4 cups o carrot chunks. • 4 tablespoons o orange juice is the juice o hal a medium-sized orange.
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Sweet Potato Fries Ingredients: 2.2lb (1kg/ 2 large) sweet potatoes 1 tablespoon oil Instructions: 1. Wash the sweet potatoes. Peel. 2. Cut into ries / chips. Put into a large bowl. 3. Add the 1 tablespoon o oil to the bowl and just using your clean hands, toss well until all suraces o the potato are coated. (Tip! First have ryer basket pulled out and beside you, ready to receive the potatoes, because your hands will be oily.) 4. Cook (no need to pre-heat machine) at 320º F or 15 minutes. 5. Take out the ries and tip them back into the bowl you have been using. Toss them in there briefly and gently using a large spoon, or just toss the bowl. 6. Put ries back into ryer basket. Place back into machine, raise temperature on the machine to 350º F, and cook or another 5 minutes. 7. Take out the ries and tip them back into the bowl you have been using. Toss them in there using a large spoon. (At this point, a ew might look just about done, but once you toss them you’ll see that there’s loads that aren’t quite as ar along.) 8. Put ries back into ryer basket. Leave temperature unchanged. Roast or a final 5 minutes. 9. Serve piping hot. Notes: • 2.2lb (1kg) sweet potato, unpeeled = 900g (2.2 lbs) sweet potato, peeled = 8 US cups o uncooked, cut ries. • 900g / 8 cups uncooked ries = makes 450g / 5 cups ries cooked. • Any lefovers are best reheated in machine.
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Salmon with Yogurt Dill Sauce Ingredients: 12 ounces salmon 2 teaspoons olive oil Salt to taste Sauce: ½ cup
non-at Greek yogurt ½ cup sour cream 2 tablespoons dill, finely chopped Salt to taste Instructions: 1. Preheat the air ryer to 270ºF. Cut the salmon into two 6oz pieces and drizzle 1 teaspoon o olive oil over each portion. Add desired amount o salt. 2. Place salmon into the cooking basket and cook or 15-17 minutes. 3. In a mixing bowl combine the yogurt, sour cream, dill and salt. 4. Once cooked, top salmon with sauce and garnish with a pinch o chopped dill and salt to taste.
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Nuts or Donuts! Ingredients: 1 cup whole wheat flour 1 cup all purpose flour + ¼ cup to flour the surace 2 teaspoons baking powder ½ teaspoon salt 1 egg ¾ cup sugar ½ cup milk 1 tablespoon butter 2 teaspoons vanilla essence 2 tablespoons icing sugar (or icing) 2 tablespoons condensed milk + 1 tbsp cocoa powder (or icing) Instructions: 1. Sif the dry ingredients – whole wheat flour, all purpose flour, baking powder and salt together and keep aside. 2. In another bowl take the egg and sugar and beat it until it becomes light and fluffy. 3. Mix the dry ingredients with the eggs and sugar and add the milk, vanilla essence and butter. 4. Mix well to make a dough – but be careul not to over knead the dough. 5. Put the dough in the ridge and let it rest or 1 hour. 6. Afer an hour take out the dough and roll it out on a surace sprinkled with flour. It will be a little sticky so do not apply too much pressure while rolling it out. Make sure the dough you have rolled out is at least ½ inch thick. 7. Then take a small round object with sharp edges and cut round shapes in the dough. 8. Take another round object smaller in size and make smaller holes in the center o the bigger round circles. 9. Separate the rounds rom the dough. Use light fingers because the dough will be a little sticky and removing roughly will make you lose the shape. 10. Put each batch in the air ryer or about 6-8 minutes at 390º F. 11. Once they cool, you can sprinkle icing sugar or a quick fix chocolate syrup (condensed milk + cocoa) or any other icing o your choice. You can also dip them in sugar syrup to get glazed donuts.
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Baked Lava Cake Ingredients: 100g dark chocolate, cut to small cubes 100g unsalted butter, cut to small cubes 2 eggs 50g caster sugar 20g sel-raising flour To Decorate: Icing sugar and small sieve Berries Vanilla ice cream Instructions: 1. Preheat your air ryer to 360º F. 2. Melt dark chocolate and butter using the microwave. 3. Use an electric whisk to beat the eggs and sugar until the mixture turns pale and rothy. 4. Pour melted chocolate and butter into the egg mixture. Stir in the flour. Use a spatula to mix everything evenly. 5. Grease your oven-proo ramekins with some melted butter. Fill the ramekin almost ¾ ull with the chocolate mixture and in place in your preheated air ryer or about 8 minutes. 6. When it is baked, remove ramekin rom oven and let cool or 1-2 minutes. Use a butter knie to gently loosen the edges and careully invert the cake onto serving plate. 7. Decorate, serve and enjoy!
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