Rainbow Vegetable Medley

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serve: 4 people

Ingredients

  • 1 small onion, diced
  • 2 medium carrots, finely diced
  • ½ Actifry spoon olive oil
  • 1 cup corn kernels, fresh or frozen
  • 1 cup shelled edamame, fresh or frozen
  • 1 cup grape tomatoes, halved
  • 1/4 teaspoon salt, plus more to taste
  • 2 teaspoons fresh lemon juice

Preparation

Place the onion and carrot in the Actifry pan, drizzle with the oil and cook for 8 minutes, until carrot begins to soften. Add the corn, Edamame, tomatoes, and ¼ teaspoon salt and cook for 5 minutes more. Sprinkle with lemon juice and season with salt to taste.

Swede Chips

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serve: 4 people

Ingredients

  • I Swede
  • 2 tbsp Soy Sauce
  • 1 tbsp Paprika
  • 1 tbsp Olive Oil

Preparation

Cut Swede into chunky chips, parboil for 5 mins. Transfer to Actifry and add Soy sauce, Olive oil and Paprika. Cook for 30-35 mins, shaking halfway through to ensure even coverage

Edamame Beans

Preparation Time: 2 minutes

Cooking Time: 11 minutes

Serve: 2 people

Ingredients

  • Pkg frozen Edamame Beans (from Costco)
  • 1/2 teaspoon coconut oil
  • Sea salt to desired taste

Preparation

Add coconut oil and frozen bag of edamame beans into ActiFry. Set for 11 minutes. Add sea salt when done and enjoy!

Quick Fried Vegan Chips and Veg

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serve: 1 person

Ingredients

  • 2 large potatoes
  • A handful of vegetables (eg. broccolli, peppers, onion)
  • Side salad
  • Pinch rock salt (or sea salt)
  • Paprika hot
  • Mixed herbs
  • Oil

Preparation

1. Peel and chop the potatoes to required chip-size. 2. Prepare veg (I used 3 broccolli florets whole and 1 onion sliced). 3. Get out your actifry! 4. Throw all of your prepared ingredients in the actifry. 5. Add salt, paprika and herbs to taste. 6. Drizzle over half an actifry spoon of oil. 7. Fry for approx 20 mins. 8. Tip out and squeeze out any excess oil on some kitchen roll. 9. Serve next to salad and enjoy

Potato and Spinach Stir Fry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serve: 4 people

Ingredients

  • 4 Potatoes
  • 1 lb Fresh Spinach
  • 1 Actifry spoon oil
  • salt 1 tsp
  • cumin seeds 1 tsp
  • garlic cloves 2 chopped
  • cayenne pepper 1 tsp

Preparation

Cut the Potatoes into bite sized pieces . Add the potatoes, oil, chopped garlic and cumin to the Actifry and cook for 8-9 minutes till the potatoes are soft . Now add cayenne pepper, salt and the rinsed and drained Spinach and cook for 4 minutes more. Its done !!

Peas and Carrots with Chicken

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serve: 2 people

 Ingredients
  • 7 oz chicken
  • 3/4 cup peas
  • 3/4 cup carrots, diced
  • 1 small onion
  • 1 clove garlic
  • 1 spoon tomato puree
  • 1/2 spoon oil
  • black pepper
  • 1 1/2 cups water

Preparation

Dice the onion. Add the onion to the ActiFry. Add the oil and cook until the onion is golden brown. Wash the chicken and cut into small pieces. Add the chicken and the garlic to the ActiFry pan. Mix the the tomato puree with the 3/4 cup water and pour into the ActiFry. Cook for 10 minutes. Add another 3/4 cup water and cook for 10 minutes. Add the peas and carrots to the ActiFry. Cook for 10 minutes.

Lower Fat Poutine

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serve: 4 people

Ingredients

  • 1 lb 14 oz washed floury potatoes
  • 6 oz diced mozzarella
  • 1 dash Worcestershire sauce
  • 1.5 ActiFry spoons of flour (plain)
  • 12 1/2 fl oz beef stock
  • 2 ActiFry spoon of oil
  • salt and freshly ground pepper for seasoning

Preparation

1. Cut potatoes (without peeling them) into chips about 1 cm thick. Wash the cut chips well, drain and dry carefully.___ 2. Put the chips in the ActiFry pan. Pour half the oil over them evenly. Cook for 40 minutes, or until the chips are crispy, golden and well cooked inside. Season to taste.__ 3. Meanwhile, heat the rest of the oil in a small saucepan over medium heat. Add the flour and cook, mixing, for 1 minute, or until the flour browns lightly. Add the stock and the Worcestershire sauce, whisking. Bring to a boil and simmer, mixing regularly, for 5 minutes or until the sauce has thickened. Season to taste.__ 4.Divide the chips onto 4 plates. Sprinkle each with equal amounts of cheese. Cover with the hot sauce to melt the cheese.

Red Capsicum and Zucchini Risotto

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Serve: 6 people

Ingredients

  • 1 1/2 teaspoons vegeta (vegetable stock)
  • 2 cups water
  • 1 tin tomato purée 400 ml
  • 3 medium red capsicum
  • 1 large zucchini
  • 1/2 cup of rice
  • 1 large onion
  • 4 garlic cloves

Preparation

Dice the onion, chop the garlic. Cut zucchini in cubes, cut capsicum approx 1 inch square. Preheat 1 teaspoon off oil in actifry for 2 min, put the onion in and cook for 5 min, place the garlic in and cook for further 5 min. Occasionally stirring. Combine vegeta with 1 1/2 cups of water and add to dish along with the tomato purée and rice. Cook for 10 min. Add zucchini and capsicum and the remaining 1/2 cup of water. Cook for approx 25 min. Stir occasionally through cooking as the rice needs to be distributed evenly. You can add extra water depending on the consistency you like.