Apple, Hazelnut and Potato Medley

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serve: 4 people

Ingredients

  • 300 g potatoes
  • 2 Golden Delicious Apples
  • 3-4 ActiFry spoons of caramel toffee sauce
  • 40 g whole shelled hazelnuts
  • 20 g popcorn (see Cooks tip)

Preparation

1. Peel the potatoes, then cut them into 1 cm (1/2 in) cubes. Rinse the diced potatoes thoroughly, drain, then dry them well on a clean tea towel. Set aside. Peel the apples, then cut them into quarters and remove and discard the cores and pips. Chop the apple quarters into 1 cm (1/2 in) cubes. 2. Place the diced potatoes and apples in the ActiFry pan. Drizzle 2 ActiFry spoonfuls of the caramel toffee sauce evenly over the potatoes and apples. Cook for 20 minutes. 3. Add the hazelnuts and popcorn to the ActiFry. Drizzle over the remaining 1-2 ActiFry spoonfuls of caramel toffee sauce. Cook for a further 5 minutes. Serve warm with a scoop of vanilla ice cream. Cook’s Tip • Ideally, use butter popcorn (the type you pop yourself at home) for this recipe. Otherwise, use standard toffee popcorn. Variation • Use whole blanched almonds in place of hazelnuts.

Roast Pineapple and Figs in Australian Honey

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serve: 4 people

Ingredients

  • 1 Australian pineapple
  • 4 fresh figs
  • 1 tablespoon lemon juice
  • 3 tablespoon Australian honey
  • 1 pinch powdered cinnamon

Preparation

Cut off the crown and the lower part of the pineapple. Cut it into eight lengthways. Remove the core and the skin and chop the flesh into cubes. Place the pineapple pieces in the ActiFry, pour in two tablespoons of honey and cook for 10 minutes. Meanwhile wash the figs and cut into quarters. Add the figs with the remaining tablespoon of honey, the lemon juice and the cinnamon. Cook for 4 to 5 minutes. Serve the pineapple and figs with vanilla ice cream.

Mixed Berry Compote

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serve: 6 people

Ingredients

  • 2 12 oz. bags unsweetened frozen mixed berries, thawed OR 8 oz each (about 2 cups each) fresh blueberries, raspberries a
  • 3 ActiFry Spoons sugar, plus more to taste
  • 2 ActiFry Spoons orange liqueur
  • 2 ActiFry Spoons lemon juice
  • 1 ActiFry Spoon cornstarch, dissolved in 3 tablespoons cold water

Preparation

Put the berries, 3 tablespoons of sugar, orange liqueur, lemon juice and dissolved cornstarch into the ActiFry pan, and cook until the liquid has thickened and the fruit has softened (20 minutes). Add more sugar to taste if necessary. Allow to cool slightly before serving or serve at room temperature.

Ice Wine Fruit Compote

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serve: 6 people

 Ingredients
  • 1 cup halved, dried apricots
  • 1/2 cup dried cranberries or sour cherries
  • 1/4 cup dried blueberries
  • 1 cup each ice wine or dessert wine and white cranberry or white grape juice
  • 1 teaspoon finely grated orange zest

Preparation

Place the apricots, cranberries, blueberries, ice wine and juice in a non-reactive bowl. Soak for 30 minutes. Transfer the fruit and all liquid to the ActiFry pan. Cook for 20 minutes or until fruit is plump and liquid is slightly thickened. Stir in the orange zest. Serve warm or store in an airtight container in the refrigerator for up to 1 week.

BERRY APPLE CRUMBLES

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serve: 6 people

 Ingredients
  • 4 APPLES CUT, CLEANED CORED
  • 1 CUP BLUEBERRIES
  • 1 CUP SLICED STRAWBERRIES
  • 1 TABLESPOONS CINNAMON
  • 1 TEASPOON VANILLA
  • 4 GRAHAM CRACKERS CRUSHED

Preparation

Take everything except the graham crackers and stir together add in and put on for 5 minutes crumble on graham crackers and serve