Chicken Schnitzel Toasties

Chicken Schnitzel Toasties

  1. Place a chicken breast in between two pieces of cling wrap. Use a mallet or rolling pin to pound out until 2cm thick. Repeat with remaining chicken.
  2. Combine breadcrumbs and parmesan in a medium bowl. Whisk together the egg and milk in a separate bowl. Place the flour on a plate and season.
  3. Dip the chicken in the flour, shaking off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Transfer to a tray. Cover and place in the fridge for 15 minutes.
  4. Preheat the air fryer to 200 degrees for 3 minutes. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Set the timer for 12 minutes. Cook, turning chicken halfway through, until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken.
  5. Cut two of the chicken schnitzels in half crossways. Top two chicken halves with half of the ham and other two halves with the pizza cheese. Return halves to the air fryer basket. Set the timer for 3 minutes. Cook until cheese is melted. Sandwich the chicken halves together to form a “toastie”.
Cinnamon Rolls

Cinnamon Rolls

  1. Make rolls: Line bottom of air fryer with parchment paper and brush with butter. In a medium bowl, combine butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy.
  2. On a lightly floured surface, roll out crescent rolls in one piece. Pinch seams together and fold in half. Roll into a rectangle. Spread butter mixture over dough. Starting at a long edge, roll up the dough like a jelly roll, then cut crosswise into 6 pieces.
  3. Arrange pieces in prepared air fryer, cut side up, spaced evenly.
  4. Set air fryer to 160 degrees, and cook until golden, 10 minutes.
  5. Make the glaze: In a medium bowl, whisk cream cheese, powdered sugar, and milk together. Add more milk by the teaspoonful, if necessary, to thin glaze.
  6. Spread glaze over warm cinnamon rolls and serve.
Blueberry Muffins

Blueberry Muffins

  1. Heat the air fryer on 160 degrees for 2 minutes. Mix the oil, yoghurt, egg and milk in a large bowl. Then, fold in the sugar, flour and bicarbonate of soda and mix well. Fold in the blueberries.
  2. Spoon the mixture into silicone cases, 3/4 full. You should be able to make 6-8 muffins, bake in batches.
  3. Place the muffin cases in the air fryer and cook for 12-15 minutes until the muffins are golden brown and a skewer comes out clean from the center.
Cod Fingers

Cod Fingers

  1. Place instant flour and seafood seasoning in a zip-lock bag.
  2. In a shallow baking dish, beat egg and milk together.
  3. In another dish combine flour, cornmeal and salt.
  4. Shake the cod in the bag with flour and seasoning mix. Dip each piece of cod in egg mixture then press into cornmeal mixture.
  5. Place the cod finger in the basket, leave enough space in-between. Cook for 10 minutes at 400 degrees. Repeat with remaining cod fingers.
  6. Serve warm with lemon and tartar sauce.


  1. In a mixer, add the yeast, ⅓ cup sugar and ½ cup milk. Mix all the dry ingredients in a bowl.
  2. Add one egg to the mixer with all the dry ingredients and mix until it forms a ball.
  3. Set aside and separate them into double in size. When the dough is ready, place on the counter and roll out to 3cm thickness.
  4. Make doughnuts with round cutters. Place in the air fryer basket.
  5. Mix the egg yolk and 2 tablespoons milk to make an egg wash. Brush it onto the doughnuts and place the basket in the air fryer.
  6. Cook for 16 minutes at 160 degrees. Turn the doughnuts over during cooking.
  7. Mix ½ cup of sugar and 1 tablespoon cinnamon. Dip into mixture when doughnuts are still warm.