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Ratatouille
Ingredients:
200g courgettes and/or eggplant
1 pepper (yellow)
2 tomatoes
1 onion, peeled
1 garlic clove (crushed)
2 tsp. Herbes de Provence (dried)
Freshly ground black pepper
1 tbsp. olive oil
½ tsp. salt
Round oven dish with a diameter of approx. 15cm
Preheat the air fryer to 200°C.
Cut the courgettes and/or eggplant, pepper, tomatoes and onion into 2cm cubes.
Mix the vegetables in an oven dish with the garlic, Herbes de Provence and ½ teaspoon of salt.
Season to taste with pepper. Also stir in the olive oil.
Place the oven dish in the basket (6), and insert the pan (7) and basket (6) into the air fryer. Set the
timer (4) to 15 minutes and cook the ratatouille. Stir the vegetables once while cooking.
Serve the ratatouille with fried meat such as steak or escalopes.
Puff pastry appetisers
Ingredients:
200g (frozen or chilled) ready-made puff pastry
Filling as desired
2 tbsp. milk
Preheat the air fryer to 200°C.
Cut the dough into 16 squares of 5 x 5cm in size and place a heaped teaspoon of filling on each
square.
Fold the squares into triangles and moisten the edges with a little water. Press the edges together
firmly with a fork.
Place eight appetisers in the basket (6) and glaze with milk. Insert the pan (7) and basket (6) into
the air fryer and set the timer (4) to 10 minutes. Fry the appetisers until they are golden brown.
Fry the remaining appetisers in the same manner. Serve the puff pastry appetisers on a platter.
Fillings:
Ricotta and ham:
-
Mix 50g of ricotta with
25g of finely chopped ham and
freshly ground pepper.
SilverCrest SHF 1650 A1
English - 13
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