Recipes

If you can make meringue you can make this chocolate pavlova recipe. It’s sure to be a showstopper with a deliciously sweet and feather light construction. Perfect for a special occasion, this pavlova has many flavors and textures with its crispy edges and soft marshmallow-like interior. After preparing, keep it in the fridge uncovered for up to three hours. Prep time: 30 minsCook time: 90 minsTotal time: 2 hrsServings: 8 to 10 servings Ingredients For the meringue: 1 1/2 cups (300 grams) sugar 4 1/2 teaspoons cornstarch 6 egg whites, at room temperature Pinch of salt 1/2 teaspoon cream of tartar 1 teaspoons vanilla 1/4 cup (21 grams) Dutch processed cocoa powder 4 tablespoons sliced almonds For the filling: 1/2 cup (2 ounces, 57 g) finely chopped bittersweet chocolate 1 1/2 cups (355 ml) heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 3 (6-ounce) packages of raspberries, about 5 to 6 cups (500 g) Powdered sugar (for sprinkling) Directions Preheat the oven to 275ºF (135°C): Line a baking sheet with parchment. With a sharpie or pencil and using a 9-inch pie or cake pan as a guide, trace a 9-inch (23 cm) circle on the parchment paper and then flip the paper, so the ink-side is facing down (and doesn’t touch your food), but you can still see the outline through the paper. Mix the sugar and cornstarch: In a small bowl, whisk the sugar and cornstarch until combined. Beat the egg whites: In the squeaky-clean bowl of an electric mixer on medium speed, slowly beat the egg whites until foamy. Sprinkle with a pinch of salt and the cream of tartar.Continue beating just until soft peaks begin to form. With the mixer on medium speed, add the sugar 1 tablespoon at a time. When all the sugar has been added, increase the mixer speed to high and beat for 5 minutes, or until the meringue is shiny and forms stiff peaks.Dip your index finger into the meringue and rub it between your finger and thumb. If it feels gritty, continue to beat for another 30 to 60 seconds, or until it feels perfectly smooth between your fingers and all the sugar has been dissolved. Mix in the vanilla and cocoa powder: With the mixer on low speed, mix in the vanilla.Remove the bowl from the stand and sift the cocoa powder over the meringue. With a spatula, gently fold in the cocoa powder until the mixture looks steaked with ribbons of cocoa powder. Avoid deflating the meringue. Bake the meringue: Scrape the meringue into the center of the circle on the baking sheet. With the back of a large spoon, spread it into a 9-inch circle. Mound the edges slightly higher, so there’s a bowl-like indentation in the middle. Sprinkle with the almonds.Bake at 275°F (135°C) for 30 minutes. Turn the oven down to 250oF (120°C) and bake for another 45 to 55 minutes, or until the edges and sides look crisp and the top looks dry. It should still feel slightly soft in the center when you press it gently with your finger.Remove from the oven and let cool completely. Transfer to a serving platter. Store at room temperature for up to 2 days, loosely wrapped in foil. Top with chocolate: Preheat the oven to 350F. Sprinkle the chocolate over the indentation in the middle of the meringue. Place in the oven for 2 to 3 minutes, or until the chocolate melts.With the back of a spoon or a small offset spatula, spread the chocolate across the middle of the pavlova in an even layer. Place in the freezer for 10 minutes to allow the chocolate to harden. (Make the whipped cream while you wait.) Make the whipped cream: In a mixer bowl on medium speed, beat the cream, sugar and vanilla together until soft peaks form. Fill and finish the pavlova: Spread the whipped cream over the top of the meringue to cover the chocolate. Arrange the raspberries on top. Sprinkle with powdered sugar. Serve immediately, or refrigerate, uncovered, for up to 3 hours.The pavlova is best eaten on the day you serve it, but leftovers will keep for a few days, refrigerated. Source: Simply Recipes

A quick and easy party favorite. All you need is chocolate and bananas. Serve these as a treat, that’ll be sure to satisfy your sweet tooth. When melting down the chocolate use oven-safe glassware or bowls. Ingredients: Banana Hershey’s Milk Chocolate Lollipop Sticks Directions: Peel and chop a banana into thick bite size pieces Stick a lollipop stick in each piece and freeze for 1 to 2 hours Break a Hershey’s chocolate into an oven-safe bowl and melt in air fryer Dip the frozen banana in the melted chocolate and allow to cool Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Make a fast and fancy snack right at home with this banana chocolate pastry roll. Prepared with just a few ingredients and under 10 minutes. Fry until golden brown in an air fryer and enjoy as a breakfast snack or midnight craving. Ingredients: Brioche Bread Peanut Butter Cinnamon Banana Chocolate Chips Non-Stick Cooking Spray Directions: Flatten a slice of brioche bread and layer peanut butter, brown sugar, cinnamon and banana Roll, oil and stick chocolate chips on top Air fry at 360­°F for 7-10 minutes or until golden brown Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Scotch eggs are a special treat often served in gastropubs. They consist of boiled eggs wrapped in sausage, breaded and fried. They pair perfectly along a few pints of beer. You can serve these with a variety of dipping sauces such as mustard, ranch, blue cheese dressing or even ketchup. This recipe calls for a delicious honey mustard dipping sauce. You can swap the sausage for any other kind such as breakfast, regular Italian or spicy Italian. Prep time: 30 minsCook time: 30 minsChill time: 30 minsTotal time: 90 minsServings: 4 to 6 servingsYield: 6 Scotch eggs Ingredients 7 large eggs, divided 1 pound bulk breakfast sausage 1 tablespoon Worcestershire sauce 1 teaspoon cornstarch 1/2 teaspoon dried thyme 1/4 cup whole grain mustard 2 tablespoons honey 1/2 cup all-purpose flour 1 cup plain breadcrumbs 4 cups vegetable or canola oil, for frying Chopped chives, for garnish Directions Cook the eggs: In a medium pot, add 6 eggs and enough cold water to cover them by 2 inches. The remaining egg will be used to coat the Scotch eggs. Bring the water to a boil over high heat. As soon as it comes to a rolling boil, remove the pot from heat, cover with a lid, and let it sit for 12 minutes. Drain the eggs into a colander set in the sink. Rinse them with cold running water for 30 seconds. Peel, rinse, and dry them off with paper towels. Wrap the eggs: In a medium bowl, combine the breakfast sausage, Worcestershire sauce, cornstarch, and dried thyme. Divide the sausage mixture into 6 even portions. Working with 1 portion at a time, flatten it out between your hands into about a 4-inch round patty. It doesn’t have to be perfect, but an even thickness will make it easier to wrap it around the egg. Place a peeled egg right in the middle. Wrap the sausage around egg, forming it into the shape of the egg.Wrap the remaining eggs. Place them on a plate and pop them in the fridge for at least 30 minutes to chill. Make the honey mustard: Meanwhile, in a small bowl, combine the mustard and honey. Cover with plastic wrap and refrigerate until you’re ready to serve the Scotch eggs. Bread the Scotch eggs: Place 3 shallow bowls side by side. Add the flour into the first. Whisk the remaining egg in the second bowl and add the breadcrumbs in the last bowl. Removed the eggs from the fridge. Working with 1 egg at a time, dredge it in the flour. Tap off any excess flour before you dip it in the whisked egg. Allow any excess egg to drip off before you dredge it with breadcrumbs and transfer it onto a plate. Bread the remaining eggs. Fry the Scotch eggs: In a medium pot, add the oil and bring it up to 350˚F over medium-high heat.Use a slotted spoon to gently lower 3 Scotch eggs into the hot oil one by one. Fry them for about 8 minutes, until evenly golden brown. If the eggs aren’t completed submerged in the oil, flip them halfway through to ensure even cooking. Transfer them onto a wire rack set over a baking sheet to drain. Fry the remaining batch. Serve the Scotch eggs: Serve them warm, garnished with chives and the honey mustard sauce on the side.These are hearty fare, and 1 makes the perfect snack. Refrigerate leftovers for up to 3 days. Scotch eggs reheat well—pop them in a 350˚F oven for 10 minutes, until warmed through. No need to refry them. Source: Simply Recipes

Create the ultimate treat, balanced with sweet and savory flavors. A bacon wrapped banana is simple to make with just a handful of ingredients. You’ll want to use a few pieces of bacon to wrap around the roll. Fry until crispy in an air fryer and enjoy as a breakfast snack or midnight craving. Ingredients: Brioche Bread Peanut Butter Cinnamon Jelly Banana Bacon Directions: Flatten a slice of brioche bread and spread peanut butter, cinnamon, jelly Add a banana and roll Wrap in 3 pieces of bacon and air fry at 400­°F for 7-8 minutes or until crispy Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Save the peels for this banana bread recipe. It’s perfectly tender and sweet, you’d never suspect there’s any peels at all. Implementing banana peels cuts down on waste and delivers extra nutrients such as fiber and antioxidants. You’ll also save on bananas overall since the peels add to the needed weight. Prep time: 25 minsCook time: 75 minsTotal time: 100 minsServings: 8 to 10 servings Ingredients 3 medium very ripe organic bananas, about 1 pound 2 large eggs 3/4 cup (150g) packed light or dark brown sugar 1/4 cup pure maple syrup 1/2 cup olive oil, plus more for greasing the loaf pan 1/4 cup plain Greek yogurt 2 teaspoons vanilla extract 1 cup (123g) whole wheat pastry flour 1 cup (123g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup (72g) chopped walnuts Directions Prepare the bananas: Wash the bananas. Pinch off the stem and hard end of each banana and discard. Put the whole, unpeeled bananas in a bowl, and freeze them for at least 8 hours or overnight (or for several weeks, if you like!).Defrost them on the counter until very soft, at least 2 hours. Alternatively, defrost them in the microwave, about 3 minutes on the defrost setting. Preheat the oven: Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with olive oil. Purée the bananas: Purée the melted whole bananas in a food processor fitted with a metal blade for about 30 seconds. Some tiny brown bits will remain. You should have about 1 1/2 rounded cups of banana purée. Mix the wet ingredients: In a large bowl, whisk the eggs. Add the banana purée, brown sugar, maple syrup, olive oil, yogurt, and vanilla extract. Whisk until smooth and blended. Mix the dry ingredients: In a medium bowl, whisk the whole wheat pastry flour, all-purpose flour, baking soda, and salt. Combine the batter: Add the flour mixture to the banana mixture and use a rubber spatula to combine just until blended with no streaks of dry flour. Add the walnuts and give it a few stirs. Bake the banana bread: Scrape the batter into the prepared baking pan. Bake until the bread is deeply brown and moist crumbs cling to a toothpick when inserted in the center, about 1 hour and 15 minutes. It rises into a lovely dome with some deep crags along the top. Cool and serve: Let the banana bread cool in the pan for at least 30 minutes. Run a butter knife around the edges, tip the bread out of the pan onto a wire rack to continue cooling. Source: Simply Recipes

Toast hasn’t been more delicious! This recipe is as easy as it gets. Just chop and layer the ingredients over bread, and let the air fryer do the work for you. You can have toast ready in just about 5 minutes. Perfect as a standalone snack on-the-go. Ingredients: Chocolate Banana Strawberry Bread Directions: Break the chocolate to layer on the bread Chop the strawberries and banana and layer over top Air fry at 350­°F for 5-7 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Salmon can be intimidating, but a foil technique gives you delicious results and success each time. Preparing salmon in foil is great for even cooking and an easy cleanup afterwards. The steam created in the pouch keeps the fish moist. When shopping for salmon look for fish with a vibrant pink hue and with a clean, but not fishy smell. Try getting the scales and pinbones removed by the fishmonger to make cooking even more simple. Yield: Serves 6 to 8 Ingredients 2 cups cold water 1 tablespoon kosher salt 1 (2-pound) side salmon, pin bones and scales removed 6 cloves garlic, minced 4 medium scallions, thinly sliced 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 1 medium lemon, thinly sliced 4 tablespoons (1/2 stick) unsalted butter, thinly sliced Directions Soak the salmon in salt water for 1 hour. Place the water and salt in 9×13-inch baking dish and stir to dissolve the salt. Place the salmon skin-side up in the brine. Cover and refrigerate for 1 hour. (This step will reduce the white film that comes from baking salmon in a packet.) Season the salmon. Prepare a large piece of aluminum foil (about 18×18 inches). Remove the salmon from the brine and pat dry with paper towels. Place skin-side down on the foil. Sprinkle evenly with the garlic and scallions. Drizzle the lemon juice over the salmon. Layer the butter and lemon on the salmon. Place the lemon slices and butter evenly over the salmon. Fold up two opposite sides of the foil over the center, then pinch them shut and roll them tightly to seal. Repeat with the remaining two sides to completely enclose the salmon in a foil packet. Place on a baking sheet for easy transfer to the grill. Grill the salmon. Heat an outdoor grill for direct, medium-high heat. Place the salmon packet on the grill, cover, and cook for 15 minutes. Carefully open the packet, cover the grill, and continue to cook until the salmon is pink and registers 135°F, 5 to 8 minutes. Set aside to rest for 5 minutes before serving. Source: the Kitchn

Make a delicious biscuit and dip combination with this recipe. You’ll want to split the Pillsbury biscuit dough into halves that can easily pull a part afterwards. Mix the cream cheese dip with mozzarella and mayonnaise if desired. Bake this easily in an air fryer in under 15 minutes for a quick appetizer. Ingredients: Pillsbury Biscuit Dough Cream Cheese Italian Seasoning Mozzarella (optional) Mayonnaise (optional) Directions: Cut Pillsbury biscuit dough in half or split into 2 balls and line the edge of a round shallow pan Scoop cream cheese into the middle and sprinkle with Italian seasoning. Mix in mayo and mozzarella if desired Air fry at 360­°F for 12-14 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

This ice cream lets the essence of the coffee shine through. Patience is the key to making homemade ice cream. Making the ice cream base without eggs lets you churn the ingredients together right away. You’ll want to set the ice cream in a freezer for a few hours for the perfect dessert. Yield: Serves 8, Makes about 1 1/2 quartsPrep time: 30 minutes Ingredients: 1 1/2 cups cold whole milk 1 1/4 cups granulated sugar 1/4 cup instant espresso powder 3 cups cold heavy cream 1 teaspoon vanilla extract Directions: Make sure the base of your ice cream maker is frozen if needed. Place 1 1/2 cups whole milk, 1 1/4 cups granulated sugar, and 1/4 cup instant espresso powder in a large bowl and whisk until the sugar is dissolved. Add 3 cups cold heavy cream and 1 teaspoon vanilla extract and whisk to combine. Churn in an ice cream maker according to the manufacturer’s directions, usually about 20 to 25 minutes. At this point the ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight, freezer-safe container that just fits the ice cream. Place in the coldest part of the freezer and let freeze for at least 4 hours or ideally overnight. For best results, press a sheet of plastic wrap directly onto the surface of the ice cream for longer-term storage to prevent freezer burn. Source: the Kitchn