IF you’re a Fitwaffle fan, or you just love baked goods, this brand-new cookbook needs adding to the collection.
Bestselling author and social media’s most followed female in UK food, Eloise Head, AKA Fitwaffle, is back with 100 new recipes in Easy Air Fryer (Ebury Press).
Her 16 million followers lap up her creations, and now in an easy air fryer format, you can make some of her viral recipes without the faff of even turning on your oven.
There are 50 sweet and 50 savoury recipes to try out – faster than ever before.
We’ve got three of our faves to share with you – let’s call it, something for the weekend.
Will you be whipping up this epic giant skillet cookie, baking a batch of Speculoos bars or trying your luck with the lava cakes?
This giant cookie is made for sharing[/caption]
Skillet Cookie
Serves: 2
Prep time: 15 mins, plus 10 mins standing
Cooking time: 15 mins
Ingredients:
*50g unsalted butter, softened
*40g light brown sugar
*20g granulated sugar
*1 egg yolk
*1/2tsp vanilla extract
*70g plain flour
*1/4tsp bicarbonate of soda
*1/4tsp salt
*60g chocolate chips, plus extra for the top
To serve:
*Ice cream
*Chocolate or caramel sauce, for drizzling
Method:
1. Preheat the air fryer to 150°C.
2. In a small bowl, beat the butter and both sugars with a spoon to form a paste. Add the egg yolk and vanilla extract and mix until combined, then fold in the flour, bicarbonate of soda and salt until just combined. Don’t overmix.
3. Fold in the chocolate chips, then scoop the batter into a 15cm cast-iron dish and spread it out evenly. Sprinkle more chocolate chips on top. Place in the centre of your air fryer and bake for 10-15 minutes, until the top is crisp and golden brown – it should still be slightly gooey inside.
4. Leave to stand for 10 minutes, then carefully remove it from your air fryer using oven gloves (the skillet will be very hot!).
5. Top with ice cream and drizzle with sauce if you wish. Enjoy! It’s best served straight away, but you can reheat it in the air fryer for 2-3 minutes up to one day after baking.
Speculoos Magic Bars
Makes: 9
Prep time: 20 mins, plus cooling
Cooking time: 20 mins
Ingredients:
*125g speculoos biscuits (I use Biscoff), plus 6 extra, broken into pieces
*50g salted butter, melted
*200g condensed milk
*150g milk and white chocolate chips
*30g speculoos spread (I use Biscoff), melted
Method:
1. Line a 15cm x 15cm air fryer safe baking tin with thick baking paper and preheat the air fryer to 160°C.
2. Put the 125g of speculoos biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush finely with a rolling pin. Tip into a medium bowl, then pour in the melted butter and mix together with a spoon until combined.
3. Scoop the mixture into your tin and press down firmly with the back of a spoon. Pour over the condensed milk, then sprinkle over the chocolate chips and broken speculoos biscuits and press down with the back of a fork.
4. Air fry for 20-25 minutes, until the edges are crisp. Leave to cool completely in the tin.
5. Drizzle with the melted speculoos spread, then cut into nine squares and enjoy! Store in an airtight container in the fridge or at room temperature for up to five days.
Peanut Butter Lava Cakes
Makes: 2
Prep time: 10 mins, plus 20 mins cooling
Cooking time: 20 mins
Ingredients:
*1tsp unsalted butter, melted
*2tsp cocoa powder
For the cakes:
*50g semi-sweet or dark chocolate, chopped
*50g unsalted butter, cubed
*1 medium egg, plus 1 medium egg yolk
*50g icing sugar, plus extra for dusting (optional)
*30g plain flour
*10g cocoa powder
*Pinch salt
*2tbsp smooth and creamy peanut butter, plus extra, melted, for drizzling (optional)
Method:
1. Prep two 6cm x 6cm air fryer safe ramekins by brushing them with the melted butter, then dusting them with cocoa powder, making sure it covers the inside of the ramekins, then tap out any excess.
2. Preheat the air fryer to 170 ̊C.
3. In a small bowl, melt the chocolate and butter, stirring regularly until it comes together, then set aside to cool for 10 minutes.
4. In a medium bowl, whisk together the egg, egg yolk and icing sugar for a few minutes with an electric hand mixer until it thickens and turns light in colour.
5. Pour in the chocolate/butter mixture and stir until combined, then add the flour, cocoa powder and salt and stir until smooth. Scoop the batter into your 2 prepped ramekins, then dollop a tablespoon of peanut butter into each and press it in slightly so it’s covered.
6. Place the ramekins in the middle of your air fryer and bake for 10–13 minutes.
7. Carefully remove the ramekins from the air fryer (they will be very hot). The lava cakes should spring back when pressed gently. Leave to stand for 10 minutes. Turn them out onto plates, dust with extra icing (powdered) sugar or drizzle with some melted peanut butter, if you wish, and serve straight away. Enjoy!
Rise of the air fryer
Air fryers have maintained their spot as the most popular kitchen gadget in the UK last year.
Annual sales figures from Lakeland show sales of air fryers were up 1,175% on last year – when they were already soaring in popularity – as households continue their efforts to save energy on standard ovens.
The retailer said: “In previous years, their popularity could be attributed to consumers seeking healthier cooking options and fast cooking times.
“However, with the cost-of-living crisis continuing, air fryers have a renewed appeal as an efficient alternative to oven cooking.”
The only other products that “shaped the year” were heated airers – with sales up 51% – and heated textiles, such as heated throws and ponchos, Lakeland said, as households bought gadgets as an alternative to expensive dryers and central and electric heaters.
