recipes

Cook the asparagus in boiling salted water for 4 minutes, then remove them from the pan and keep them warm.

Reserve 1 1/2 dl of the cooking water.

In a large pan, melt the butter over medium heat.

Add the courgette slices and shallots, and sauté for 2 minutes, stirring occasionally.

Reduce the heat to low, then add the rice and lemon zest strips.

Cook, stirring constantly, for 2 minutes until the rice grains become translucent.

Gradually pour in the reserved asparagus cooking water and the chicken broth, stirring occasionally.

Add the liquid in portions, ensuring each addition is absorbed before adding more.

After about 20 minutes, when the rice is almost cooked, stir in the asparagus and heat for another minute.

Remove the pan from the heat and stir in the grated Parmesan cheese.

Season with freshly ground black pepper to taste.

Set up a breading station with three shallow dishes: one with whisked egg whites, one with flour, and one with a mixture of Parmigiano-Reggiano, breadcrumbs, and seasonings.

Dip each prawn in flour, then egg whites, and finally coat them in the Parmesan-breadcrumb mixture, ensuring even coverage.

Preheat the Air Fryer to 390°F.

Lightly grease the basket with cooking spray.

Place the prawns in the basket in a single layer and cook for 5 to 7 minutes or until golden brown.

Work in batches to avoid overcrowding.

Serve warm with lemon wedges if desired.

Enjoy!

Preheat the oven to 325°F (165°C).

Arrange the chicken strips in the bottom of a casserole dish.

Place Swiss cheese slices over the chicken strips.

In a bowl, mix together the cream of chicken soup and milk.

Pour the mixture evenly over the chicken and cheese in the casserole dish.

In another bowl, combine the mixed stuffing and melted butter.

Spread the stuffing mixture evenly over the chicken in the casserole dish.

Bake the casserole in the preheated oven for 1 1/2 hours, or until the chicken is cooked through and the stuffing is golden brown.

In a large pan, heat enough olive oil to cover the bottom.

Brown the crushed garlic and thinly sliced onions until caramelized.

Add the canned mushrooms.

Stir in the tomato paste and cook on low heat for 15 minutes.

Add the 8 cans of water, salt, pepper, dried basil, and dried parsley to the pan.

Simmer for 45 minutes.

Meanwhile, in another pan, fry the sliced bell peppers until they are soft.

Set them aside.

If desired, coat the chicken breasts with a mixture of flour, salt, and pepper.

Brown the chicken in hot oil.

Transfer the browned chicken, fried peppers, and sauce with mushrooms to a large pan.

Mix well.

If the sauce seems too thick and “hugs” the chicken too much, add 1 can of water.

Cook the mixture for another hour or until the chicken is tender.

In the last 20 minutes of cooking, add the red wine to the pan.

Serve hot.

Preheat your Air Fryer to 380°F.

Pat the salmon steaks dry with a kitchen towel.

In a ceramic dish, combine the honey, sesame oil, lemon zest, lemon juice, garlic, cayenne pepper, dill, sea salt, and black pepper.

Whisk until smooth.

Marinate the salmon steaks in the mixture and refrigerate for 1 hour.

Transfer the salmon steaks to the Air Fryer basket, reserving the marinade.

Cook the salmon for 12 minutes, flipping halfway through.

In a small sauté pan, cook the reserved marinade over moderate heat until it thickens into a glaze.

Pour the glaze over the salmon steaks and serve warm.

Pair with mashed potatoes or steamed vegetables if desired.

Enjoy!

Preheat your Air Fryer to 380°F.

Lightly grease the Air Fryer basket with cooking oil.

In a mixing bowl, combine all ingredients for the halibut cakes.

Knead with your hands until the mixture is evenly combined.

Shape the mixture into equally sized patties.

Place the patties in the Air Fryer basket.

Cook for 10 minutes, turning the patties over halfway through the cooking time.

For the sauce, mix grated horseradish with mayonnaise in a small bowl until smooth.

Serve the halibut cakes warm with horseradish mayo on the side.

Enjoy!

Place two parchment sheets on a working surface.

Position the snapper fillets in the center of one side of each parchment sheet.

Top each fillet with sliced shallots, garlic, bell peppers, serrano pepper, and tomato.

Drizzle olive oil over the fish and vegetables.

Sprinkle with black pepper, paprika, and sea salt.

Add a bay leaf on top of each.

Fold the other half of the parchment over the fish and vegetables.

Seal the edges tightly, creating a half-moon shape to enclose the ingredients.

Preheat your Air Fryer to 390°F.

Place the parchment packets in the basket and cook for 15 minutes.

Serve the fish warm, straight from the parchment.

Enjoy!

In a nonstick skillet, heat the olive oil for 1 minute.

Sauté the carrots and bell peppers until tender, about 4 minutes.

Sprinkle with thyme, marjoram, and rosemary.

Set aside.

Toss the monkfish fillets with soy sauce, lime juice, salt, black pepper, and cayenne pepper.

Place the fillets in a lightly greased Air Fryer basket and cook at 390°F for 8 minutes.

Flip the fillets, add the sliced olives, and cook for an additional 4 minutes.

Serve the monkfish with the sautéed vegetables on the side.

Enjoy!

Pat the shrimp dry and season with sea salt and white pepper.

Prepare three bowls: one with flour, one with whisked egg, and one with a mixture of shredded coconut and breadcrumbs.

Coat each shrimp in flour, then dip in egg, and finally coat with the coconut and breadcrumb mixture.

Refrigerate the coated shrimp for 1 hour to set the coating.

Preheat the Air Fryer to 370°F and arrange the shrimp in the basket.

Drizzle with olive oil and cook for 6 minutes, working in batches if necessary.

Meanwhile, prepare the dipping sauce: In a small saucepan, melt the butter over medium-high heat.

Add orange juice and bring to a boil.

Reduce the heat to a simmer for 7 minutes.

Add soy sauce, salt, and tapioca starch, stirring until the sauce thickens.

Serve the shrimp with the orange dipping sauce, garnished with lemon wedges and parsley.

Enjoy!

In a mixing bowl, combine beaten eggs, chopped shallot, crushed garlic, olive oil, mustard, cilantro, crab meat, crushed tortilla chips, cayenne pepper, black pepper, and sea salt.

Mix until well combined.

Shape the mixture into 6 equal-sized patties.

Coat each patty in fresh breadcrumbs, ensuring they are well covered on all sides.

Place the crab patties in the refrigerator for 2 hours to set.

Preheat your Air Fryer to 360°F.

Lightly spritz the patties with cooking oil on both sides.

Cook the patties in the Air Fryer for 14 minutes, flipping halfway through the cooking time.

Serve warm on dinner rolls, or enjoy as is.

Bon appétit!