Budget Air-fryer Cookbook E-Book

Jenny Tschiesche

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 114

Veröffentlichungsjahr: 2023

Beschreibung

A new air-fryer book from THE NUMBER ONE SUNDAY TIMES BESTSELLER AUTHOR Jenny Tschiesche whose previous air-fryer book has sold thousands of copies. This is the MUST-HAVE cookbook for all those cooking on a budget. "The ultimate guide to the subject" The Telegraph magazine. This new book offers nutritious and budget-friendly recipes aiming to reduce the amount of energy by using the air fryer instead of the oven and/or grill. In tests carried out by Which? using an air fryer costs from a third to half less than using an electric oven. The popularity of air fryers looks set to last, and why not with its amazing list of benefits not just to the household budget, but for the time-poor cook too. Using an air fryer drastically cuts down on cooking times, making these recipes fantastic for anyone cooking in a hurry too. The recipes in this book cater for a wide range of tastes and needs, exploring ideas for using tins, jars and cartons, cooking from frozen, using up leftovers, using cheaper cuts of meat, grains and pulses, vegetable-based dishes and much more. Jenny Tschieshe's first book taught us that an air fryer doesn't just have to be for beige food. Now it's time to take things a step further by focussing on making the most of your air fryer in terms of keeping your energy and food costs as low as possible.

Leseprobe

BUDGET

AIR-FRYER

COOKBOOK

BUDGET

AIR-FRYER

COOKBOOK

Money-saving meals for all occasions

101 tried-and-tested recipes

JENNY TSCHIESCHE

PHOTOGRAPHY BY KATE WHITAKER

Dedication

To all new and seasoned air-fryer users, may you enjoy and be inspired

by the budget recipes in this book as much as I enjoyed creating them.

Senior designer Toni Kay

Editor Gillian Haslam

Production manager Gordana Simakovic

Editorial director Julia Charles

Creative director Leslie Harrington

Food stylist Bianca Nice

Prop stylist Kate Whitaker

Indexer Hilary Bird

First published in 2023 by

Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and 341 E 116th St

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Jenny Tschiesche 2023

Design and photographs copyright © Ryland Peters & Small 2023

ISBN: 978-1-78879-552-4

eISBN: 978-1-78879-567-8

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for.

Notes:

• Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• The air-fryer should be preheated to the specified temperature (unless the recipe method says there is no need to preheat).

• Air-fryers are like super-hot, powerful ovens so food cooked this way can sometimes look cooked on the outside yet the internal temperature tells a different story. It is always best to use a food thermometer to check that food has cooked through and reached the temperature stated in the recipe.

• You can use baking paper/parchment and foil in an air-fryer, but it must be weighted down or tucked in when used to cover a baking sheet or cake pan.

• Don’t use oil sprays containing any form of lecithin if your air-fryer has a non-stick coating as lecithin will degrade the non-stick coating over time. Instead, use a spray bottle filled with olive oil. You can buy both the bottle and the oil but some brands sell olive oil in a spray bottle – just be sure to check the ingredients label for lecithin.

Converting oven-cooking instructions for an air-fryer:

• Firstly, to convert oven-cooking instructions to air-fryer: reduce the oven-cooking temperature in the instructions by 20ºC/68ºF and the time by 20–25%. For example, if the item should be cooked in the oven at 200ºC/400ºF for 20 minutes, then it can be air-fried at 180ºC/350ºF for 15–16 minutes.

• This changes when cooking from frozen. In this case, take the oven cooking temperature and keep it the same for the air-fryer, but reduce the cooking time by half. For example, frozen salmon fillets that cook in the oven at 200ºC/400ºF for 30 minutes can be cooked in the air-fryer at 200ºC/400ºF but for 15 minutes instead.

• Also, when cooking frozen items, if they are not breaded, then moisture is required, for example lemon or lime juice, olive oil or a sauce. Leave space between frozen items so that they don’t stick together during cooking.

Where to place your air-fryer:

• Leave enough space at the back of your air-fryer so the heat coming out of the vent doesn’t damage sockets or paint work. It’s fine to store your air-fryer in a corner or against a wall but always pull it forward and away from the wall and/or sockets when in use.

• Be aware that air-fryers can get very hot, both the air-fryer itself and the removable drawer if your model has one, so consider the surface you use your air-fryer on or what you place the drawer on. Wooden kitchen surfaces might burn or scorch, whilst quartz contains a resin which can mark when very hot items are placed on it. Consider placing your air-fryer and its removable drawer on heatproof pads.

CONTENTS

Introduction

Rice, Pasta, Potatoes, Bread & Wraps

Using Up Leftovers

Cheese-based Dishes

Cheaper Cuts & Eggs

Grains & Pulses

Vegetable-based Dishes

Sweet Things

Index

Acknowledgements

INTRODUCTION

In a time when we are all looking to cut costs, the air-fryer comes into its own. Essentially a powerful small oven, it is very efficient and cost-effective due to the strength of the air current inside. This fast and powerful fan means you can cook food for shorter periods of time than in a conventional oven and at lower temperatures. Combine this money-saving method of cooking with inexpensive ingredients and you have an easy way to produce tasty and nutritious meals that will save you money on your energy bills and at the supermarket checkout.

In this book, you will find 101 recipes to make the most of lower-cost ingredients, to reduce waste and to cut overall spending on food. There are ideas for using pulses and grains to bulk up dishes, tasty recipes that are ideal for cheaper cuts of meat, brilliant meals that can be created from leftovers, and inspiring ideas for taking frozen ingredients to the next level.

Every so often a recipe may call for an ingredient that may seem slightly more expensive. However, if you purchase large jars of items like sun-dried tomatoes and roasted (bell) peppers, they store well in the fridge and can be used sparingly, with a small amount providing a great flavour boost. I also recommend investigating the wide range of ingredients stocked in discount supermarkets, plus building a good relationship with local shops, such as butchers, bakers and greengrocers, for sourcing lower-cost meats, breads and vegetables. Where possible, I have suggested using frozen ingredients as well as those from cans and jars to save money. When it comes to herbs, there is no need to buy fresh each time as they are so easy to grow at home, even if you have only a small amount of space – for example, you can grow them in pots on a window sill or in a window box.

There is a large selection of air-fryers on the market and many now have additional features such as a grill function or a rotisserie function designed for cooking perfect poultry. So, use this book as your starting point for budget-friendly recipes and, as you become more familiar with using your air-fryer and its possibilities, you’ll be able to adapt my ideas and increase your repertoire of low-cost, delicious meals.

CHAPTER 1

RICE, PASTA, POTATOES, BREAD & WRAPS

TUNA PASTA BAKE

Leftover pasta is often wasted, but here’s a flavour-packed dish for using up cooked pasta. Combining canned tuna with classic tomatoes and cheese brings a Mediterranean flair to this simple meal which makes the most of items from your store cupboard.

300 g/10½ oz. leftover cooked pasta, such as penne or macaroni

250 g/9 oz. passata/strained tomatoes

½ x 400-g/14-oz. can of chopped tomatoes

35 g/2½ tablespoons cream cheese

1 x 145-g/5-oz. can of tuna, drained

½ teaspoon runny honey

½ teaspoon dried chilli/hot red pepper flakes

30 g/1 oz. chopped fresh basil leaves, plus extra to garnish (or 1 teaspoon dried)

50 g/½ cup grated/shredded Cheddar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

50 g/2 oz. mozzarella, torn or grated/shredded

SERVES 2

Mix all ingredients except the mozzarella in a bowl. Turn the mixture out into a heatproof dish that fits in your air-fryer and top with the mozzarella. Place the dish in the air-fryer. Set the air-fryer to 170ºC/340ºF and cook for 15–16 minutes (no need to preheat the air-fryer).

Serve immediately, garnished with a few extra basil leaves.

TUNA MELTS

With our eldest child starting university this year, memories of my own student meals have come flooding back. This one was right up there. Back then it wasn’t made using an air-fryer, but now, it’s the only way to cook this student classic.

1 x 145-g/5-oz. can of tuna, drained

2 tablespoons mayonnaise

a dash of Worcestershire sauce

a pinch of dried chilli/hot red pepper flakes

2 spring onions/scallions, sliced

1 x 10-cm/4-in. piece of ciabatta

2 slices of cheese, such as Gouda or Emmental

SERVES 1–2

Place the tuna in a bowl with the mayonnaise, Worcestershire sauce, chilli/hot red pepper flakes and most of the spring onions/scallions (reserve a few to garnish). Stir together until you have a nice chunky texture.

Preheat the air-fryer 200ºC/400ºF.

Slice the ciabatta in half lengthways. Add the ciabatta pieces to the preheated air-fryer and cook for 1 minute on each side. Remove the ciabatta from the air-fryer and cover each piece with half of the tuna mixture, then top with a slice of cheese and the reserved spring onion/scallion. Pop the ciabatta halves back into the air-fryer for a further 3–4 minutes, until the cheese is melted. Serve immediately.

BAGEL PIZZAS

Air-fryers are crying out to be used for bagel-based recipes. They’re a great way to toast a bagel for sure, but why not add pizza toppings before air-frying for a meal that’s more nutritious than a simple toasted bagel.

6 tablespoons passata/strained tomatoes

½ teaspoon salt

¾ teaspoon dried oregano

2 bagels, sliced in half

8 tablespoons cooked vegetables (these could be previously air fried), eg mushroom slices, (bell) pepper slices, courgette/zucchini slices or corn kernels sliced from the cob

4 tablespoons grated/shredded cheese (any type will work)

olive oil, for drizzling

SERVES 2

In a bowl, mix the passata/strained tomatoes, salt and oregano. Spread an equal amount on each bagel half. Top with the cooked vegetables, then scatter over the cheese.

Place the topped bagels in the air-fryer. Set the air-fryer to 180ºC/350ºF and cook for 4 minutes (no need to preheat the air-fryer). Serve at once, with a drizzle of olive oil.

WELSH RAREBIT

This dish is my idea of posh cheese on toast and yet the irony is that it originates from a time when cheese was deemed a lower-cost substitute for rabbit. I think I’d rather stick to the cheese version anyway, it’s so good and a great way to use up day-old bread.

130 ml/½ cup beer or dry cider

2 large slices of good-quality bread, eg day-old sourdough

30 g/2 tablespoons butter

30 g/3⅔ tablespoons plain/all-purpose flour

150 g/1⅔ cups grated/shredded mature/sharp Cheddar

½ teaspoon Worcestershire sauce

¼–½ teaspoon mustard powder (to taste)

SERVES 2

Preheat the air-fryer to 200ºC/400ºF. Pour the beer or cider into a large ramekin or small bowl, place in the preheated air-fryer and heat for 6 minutes. Use this time to toast your bread too, by adding to your air-fryer and cooking for 1–2 minutes on each side. Remove the ramekin or bowl carefully as it will be hot.

Meanwhile, melt the butter in a saucepan. Once the butter is bubbling, add the flour and stir to create a paste, then add the hot beer/cider in stages until it is fully combined with the contents of the saucepan. Next add the cheese and stir until melted, then add the Worcestershire sauce and mustard powder.

Place the toast in a heatproof dish that fits in your air-fryer. Pour the sauce over the toast and place the dish in the air-fryer. Set the air-fryer to 200ºC/400ºF and cook for 6 minutes until the top is golden brown and bubbling. Serve immediately.

CHEESY NEW POTATOES

Salty cheese provides another layer of flavour for these irresistibly delicious new potatoes. Grana Padano is a great cheaper alternative to Parmesan.

750 g/1 lb. 10 oz. new potatoes, halved lengthways

1 tablespoon olive oil

½ teaspoon salt

50 g/2 oz. finely grated/shredded hard cheese, such as Grana Padano

SERVES 4 AS A SIDE

Toss the halved potatoes in the oil and salt, making sure they are all coated.

Preheat the air-fryer to 180ºC/350ºF. Add the potatoes to the preheated air-fryer and cook for 10 minutes, then add the grated cheese, stir well and cook for a further 8 minutes.

BAKED MEDITERRANEAN GNOCCHI

Gnocchi are relatively cheap potato dumplings and make a really filling and comforting meal. Most supermarkets sell packets of mixed Mediterranean-style vegetables in the frozen section, and they are useful to keep on standby in the freezer.

500 g/1 lb. 2 oz. frozen Mediterranean vegetables

350-g/12-oz. jar of tomato pasta sauce

500 g/1 lb. 2 oz. gnocchi

2 heaped tablespoons pesto

215 g/7½ oz. mozzarella, thinly sliced

a few slices of Parma ham (optional)

fresh basil leaves, to garnish (optional)

SERVES 4

Combine the frozen vegetables, pasta sauce, gnocchi and pesto in a heatproof dish that fits in your air-fryer. You may need to split this into two containers depending on the size of your air-fryer. Stir well so that all the gnocchi are evenly coated.

Preheat the air-fryer to 160ºC/325ºF. Place the dish in the preheated air-fryer and cook for 20 minutes, stirring occasionally. Place the thinly sliced mozzarella over the top of the dish and cook for a further 10 minutes.

If you wish, tear some slices of Parma ham over the top and scatter over some basil leaves before serving.

PANZANELLA SALAD

Finding inventive and refreshing ways to use up leftover ciabatta or baguette can seem tiresome. However, with this delicious salad tired old bread is put to great use!

150 g/5½ oz. leftover ciabatta or baguette, ideally a day old, roughly chopped into 1.5–2-cm/½–¾-in. cubes

1 tablespoon olive oil

¼ teaspoon salt