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d) Veal roulade
Ingredients for 1 portion: 150g veal escalope, 1 tbsp tomato paste, 50g long slice of zucchini, 1 tbsp
pumpkin seeds chopped, 1 teaspoon oregano, ½ chili pod finely chopped, 1 tbsp rosemary oil, salt and
pepper
Preparation
:
1.
Pound the veal escalope thinly.
2.
Salt, pepper and spread with tomato paste.
3.
Cover with a zucchini slice.
4.
Sprinkle with oregano and pumpkin seeds.
5.
Flavor with chili and rosemary oil.
6.
Wrap into a roll and secure with a small meat skewer or toothpick.
7.
Preheat the hot air fryer for 1 minute (maximum temperature).
8.
Place the veal roulade on the roast and cook at 160 ° C for 25 minutes.
e) Asparagus quiche with green asparagus
Ingredients for 2 portions: 5-6 stalks of green asparagus, 300g flour, 200g grated Gouda, 250ml cream,
150ml creme fraiche with herbs, 4 eggs, 125g butter, 70g fresh peas, 1 small bunch of parsley, 1 tbsp
lemon juice, salt, pepper, cayenne pepper and nutmeg, water, pizza tray* approx. 20cm in diameter
(Depending on the deep fryer).
Preparation
:
1.
Mix the flour in a bowl with butter, ½ teaspoon salt, two eggs and 5 tablespoons cold water and
knead well until a firm dough is formed.
Chill the dough in the refrigerator for at least 30 minutes.
2.
Wash the asparagus, cut off the ends approx. 2 cm, if necessary, peel the lower area and cut into
4 to 5 cm long pieces. Boil the pieces in salted water for 2 to 3 minutes and drain.
3.
Mix 2 eggs, cream and creme fraiche in a bowl.
Add the peas and finely chopped parsley.
Season with
salt, cayenne pepper and nutmeg and stir well.
4.
Line the pizza tray with baking paper (cut round) and roll out half of the dough. Press the dough
into the corners, a little higher at the edge. Poke holes in the dough with a fork.
5.
Spread half of the filling and of the asparagus evenly on the dough.
6.
Sprinkle with grated Gouda cheese.
7.
Place the pizza tray on the rack in the middle level and bake at 160 ° C for 30 minutes. Check and
if necessary, leave to bake for another 5 minutes.
8.
Repeat steps 4 to 7 for the second portion. Tip: the dough and the filling can also be prepared
and stored in the refrigerator.
f) Nut muffin
Ingredients for 7 Muffin:
3 eggs, 75g yogurt, 75g flour, 50g grated nuts, 3 tablespoons sugar, 2
tablespoons walnut oil (alternatively sunflower oil), muffin tins*.
Preparation:
1.
Mix all ingredients well.
2.
Fill into 7 muffin tins*.
3.
Preheat the air fryer for at least 1 minute.
4.
Muffin at 180° C for 16 minutes.
