Air Fryer Onion Rings

Ingredients:

• 2 large onions, sliced into rings
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1 cup breadcrumbs (preferably panko)
• Cooking spray or oil mister

Instructions:

1. Prep the Onions:Peel and slice the onions into rings, separating the layers. Discard the smallest inner rings as they might not cook evenly.
   
2. Set Up Coating Station:In one bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
   In another bowl, place the beaten eggs.
   In a third bowl, add the breadcrumbs.
   
3. Coat the Onion Rings:Dip each onion ring into the flour mixture, shaking off excess.
   Then dip the ring into the beaten eggs, letting any excess drip off.
   Finally, coat the ring in breadcrumbs, pressing gently to adhere. Place the coated ring on a plate or tray.
   
4. Preheat Air Fryer:Preheat your air fryer to 375°F (190°C) for about 5 minutes.
   
5. Air Fry the Onion Rings:Lightly grease the air fryer basket with cooking spray or use an oil mister to coat the onion rings.
   Place the coated onion rings in a single layer in the air fryer basket, making sure they don’t touch or overlap.
   Cook the onion rings in batches if needed.
   Air fry for about 8-10 minutes, flipping the rings halfway through, until they are golden brown and crispy.
   
6. Serve and Enjoy:Once the onion rings are cooked to your desired crispiness, carefully remove them from the air fryer and place them on a serving plate lined with paper towels to absorb any excess oil.
   Serve the onion rings immediately with your favorite dipping sauce, such as ketchup, ranch dressing, or aioli.
   

Notes:

1. Onion Selection: Use large onions with firm and tight layers for the best results. Sweet onions like Vidalia or yellow onions work well.
2. Breadcrumbs: Panko breadcrumbs are preferred for their extra crispiness, but you can use regular breadcrumbs as well.
3. Cooking Time: Cooking times may vary based on the air fryer model and the thickness of the onion rings. Keep an eye on them to avoid overcooking.
4. Batch Cooking: Depending on the size of your air fryer, you might need to cook the onion rings in batches to ensure they cook evenly.
5. Coating Variations: Feel free to experiment with the coating by adding different spices or seasonings to the flour or breadcrumbs mixture for added flavor.
6. Oil Spray: Using a cooking spray or oil mister helps achieve a crispy texture without excessive added oil.
7. Dipping Sauces: Get creative with your dipping sauces for a variety of flavors to complement the onion rings.

Tips:

1. Prevent Sticking: Make sure to coat your onion rings with cooking spray or use an oil mister to prevent them from sticking to the air fryer basket.
2. Even Cooking: Arrange the onion rings in a single layer without overcrowding the basket. This ensures even cooking and a crispy texture.
3. Shaking or Flipping: If you notice uneven browning, give the basket a gentle shake or flip the onion rings halfway through the cooking time.
4. Serve Immediately: Air fryer onion rings are best enjoyed right after cooking to maintain their crispiness. If you need to cook multiple batches, consider keeping the first batch warm in a low oven while you finish cooking the rest.
5. Reheating: If you have leftover onion rings, you can reheat them in the air fryer for a few minutes to regain their crispiness.

Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

Ingredients:

– 2 eggs
– 100 g of sugar
– 8 g of vanilla sugar
– 100 g of yogurt
– 100 ml of milk
– 80 ml of oil
– A pinch of salt
– 180 g of all-purpose flour
– 12 g of baking powder
– 50 g of raisins
– Jam
– Coconut flour

Instructions:

1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
3. Mix in a pinch of salt.
4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
5. Fold in the raisins.
6. Pour the batter into a greased microwave-safe mug or bowl.
7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
8. Once done, let the cake cool for a minute.
9. Invert the cake onto a plate, and let it cool completely.
10. Once cooled, spread jam on top and dust with coconut flour.
11. Slice, serve, and enjoy your quick and tasty daily treat!

Easy Apple Cake Recipe – Delicious Dessert for Any Occasion

Picture this: the aroma of freshly baked apples wafting through your kitchen, tempting you to take a bite. That’s the magic of our apple cake recipe – it’s easy, economical, and oh-so-delicious! Whether you’re a seasoned baker or a novice in the kitchen, this recipe is bound to impress. So, roll up your sleeves and let’s get baking!

Ingredients

• 100 ml of milk
• 80 g of soft wheat flour
• 50 g of melted butter
• 25 g of stevia sweetener (or alternatively 50 g of normal sugar)
• 2 eggs
• 2 small apples (or 4 large ones)
• 1 teaspoon baking powder
• ½ grated lemon zest
• ½ lemon juice

Preparation

Let’s dive into the step-by-step process of creating this delectable treat:

Mixing the Batter

First things first, crack those eggs into a bowl, add a pinch of salt, and give them a good whisk. While you’re at it, preheat your oven to a toasty 180°C. Once the eggs are frothy, add in the sweetener (or sugar), pour in the milk, and sprinkle in the lemon zest. Mix it all up until you have a smooth batter.

Adding the Apples

Now, let’s show those apples some love! Peel them, slice them thinly, and toss them in lemon juice to prevent browning. Gently fold the apple slices into the batter, making sure they’re evenly distributed. Don’t forget to add in the baking powder for that perfect rise!

Baking the Cake

Pour the batter into a rectangular mold lined with parchment paper, smoothing out the top with a spatula. Drizzle the remaining melted butter over the surface for an extra touch of indulgence. Pop it into the oven and let it bake for 55 minutes until golden brown and irresistible.

Final Touches

Once your kitchen is filled with the heavenly scent of freshly baked apples, it’s time to add the finishing touches. Dust your cake with a sprinkle of icing sugar for a touch of sweetness, then slice it up and serve it with a smile.

Serving Suggestions

This apple cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special treat, drizzle some warm caramel sauce over each slice. Whether you’re enjoying it with friends over coffee or savoring a slice solo, this cake is sure to delight!

AIR FRYER BLUEBERRY MUFFINS

Ingredients

• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/3 cup milk
• 3 tablespoons melted butter, unsalted
• 3/4 cup fresh blueberries

Instructions

1. In your mixing bowl, mix everything. Then spray your silicone muffin tins with cooking spray. Fill the muffin cups with batter, about 3/4 of the way full.
2. Set your air fryer for 320 degrees F, air fryer setting, for 12-14 minutes.
3. Plate, serve, and enjoy!

Amount Per Serving

• Fat 5gSaturated Fat 1g
  Trans Fat 1g
  Polyunsaturated Fat 1g
  Monounsaturated Fat 2g
  
• Cholesterol 24mg
• Sodium 116mg
• Potassium 50mg
• Carbohydrates 14gFiber 1g
  Sugar 5g
  
• Protein 2g
• Vitamin A 246IU
• Vitamin C 1mg
• Calcium 49mg
• Iron 1mg

Perfect Soft and Fluffy Turkish Pancakes: A Delightful Breakfast Recipe

Ingredients

To make these delicious Turkish pancakes, you will need:

• 1 egg
• 1 teaspoon salt
• 2 tablespoons  sugar
• 3 tablespoons olive oil (plus extra for brushing the pan)
• 1 cup (200 ml) water
• 2 cups (400 ml) milk
• 10.5 ounces (300 grams) flour
• Small bunch of dill, finely chopped
• Optional: Additional egg for topping, hot pepper, or other spices for sprinkling

Ingredient Notes:

• Flour: All-purpose flour works well for this recipe, giving the pancakes a soft and fluffy texture.
• Dill: Fresh dill adds a burst of flavor, making these pancakes distinctively Turkish. If you’re not a fan of dill, you can omit it or substitute with herbs like parsley or chives.
• Spices: Customize your pancakes by sprinkling with your favorite spices like hot pepper, paprika, or cumin for a savory touch.

Step-by-Step Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, crack the egg and whisk it together with the salt and sugar until well combined. The sugar adds a touch of sweetness, while the salt enhances the overall flavor.
2. Add the olive oil, water, and milk to the bowl. Mix well until the liquids are fully incorporated.
3. Gradually add the flour, whisking continuously to avoid lumps. You want a smooth batter that’s slightly thicker than crepe batter but thinner than traditional pancake batter.
4. Finely chop the small bunch of dill and fold it into the batter. The dill will add a fresh, herby flavor that makes these pancakes unique.

Step 2: Rest the Batter

1. Cover the bowl with a kitchen towel or plastic wrap and let the batter rest for 10 minutes. This allows the flour to fully hydrate, which helps the pancakes cook evenly and gives them a soft texture.

Step 3: Cook the Pancakes

1. Heat a non-stick frying pan over medium heat. Brush the pan lightly with olive oil to prevent sticking and add flavor.
2. Pour a small ladleful of batter into the pan, swirling gently to spread it out into a thin, even layer. You can make the pancakes as large or small as you prefer.
3. Cook the pancake until the top turns matte and bubbles start to form. This should take about 2-3 minutes. Once the top looks dry, flip the pancake using a spatula.
4. Cook the other side until golden brown, about another 1-2 minutes. Remove from the pan and place on a plate. Repeat with the remaining batter, brushing the pan with olive oil as needed between pancakes.

Step 4: Add Egg and Spices (Optional)

1. For an extra treat, you can break an egg onto the pancake just after flipping it. Sprinkle with a pinch of hot pepper or your favorite spices. Cover the pan with a lid to cook the egg to your desired doneness.
2. If you prefer, you can skip the egg and simply sprinkle the pancakes with spices like paprika, cumin, or black pepper for added flavor.

Step 5: Serve

1. Serve the pancakes warm, either plain or with a dollop of  yogurt, a drizzle of honey, or a sprinkle of fresh herbs. These pancakes are incredibly versatile and can be enjoyed with sweet or savory toppings.

Tips for Perfect Pancakes

• Consistent Heat: Keep the heat at medium to ensure the pancakes cook evenly without burning. Adjust the heat as needed if the pancakes are browning too quickly or slowly.
• Rest the Batter: Don’t skip the resting step! Allowing the batter to rest helps relax the gluten in the  flour, making the pancakes softer and fluffier.
• Customizations: Feel free to customize the recipe by adding finely chopped vegetables like spring onions or spinach for a savory twist, or sprinkle with cheese for added richness.

Nutrition Information

• Servings: 8 pancakes (depending on size)
• Calories: 140 kcal per pancake
• Protein: 4 g
• Fat: 6 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Sodium: 280 mg

Serving Suggestions

• For Breakfast or Brunch: Pair these pancakes with a side of fresh salad, olives, and feta cheese for a traditional Turkish-style breakfast.
• Sweet Option: Drizzle with honey or maple syrup and top with fresh berries for a delightful sweet version.
• On-the-Go Snack: These pancakes are great for snacking on the go. Simply roll them up with your favorite fillings, like cheese or smoked salmon.

How to make checkerboard chocolate cake recipe

Ingredients:

2 1/4 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 tbsp. milk
1 1/2 tsp. vanilla extract
1 1/2 cup sugar
3/4 c. butter or margarine
3 large eggs
2 oz. semisweet chocolate
1 oz. unsweetened chocolate
chocolate frosting

Methods:

• Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease
paper. Dust pans with flour.

• In a medium bowl, stir together flour, baking powder, and salt. In 1-cup measuring cup, mix 3/4 milk and
vanilla.

• In a large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat 5
minutes, until light and creamy.

• Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Reduce speed to low; add
flour mixture alternately with milk mixture, beginning and ending with flour mixture.

• Beat just until smooth, scraping bowl occasionally with rubber spatula.

• Spoon half of the batter into medium bowl. Into batter remaining in large bowl, with a rubber spatula, stir in
melted chocolates and remaining 1 tablespoon milk.
Spoon vanilla batter into 1 large decorating bag with a 1/2-inch opening. Repeat with chocolate batter and a
second large decorating bag with a 1/2-inch opening.

• Pipe a 1 1/2-inch-wide band of chocolate batter around inside edge of 2 prepared cake pans, then pipe a 1 1/2-
inch-wide band of vanilla batter next to each chocolate band.
Pipe enough chocolate batter to fill in the center of each pan. In the third pan, repeat piping, alternating rings of
batter, but start with vanilla batter around inside edge of the pan.

• Stagger cake pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack so that pans are not
directly above one another.
Bake 20 minutes, or until a toothpick inserted in center of layers comes out almost clean. Cool in pans on wire
racks 10 minutes.

• With a small knife, loosen layers from sides of pans; invert onto wire racks. Remove waxed paper; cool
completely.

• Meanwhile, have ready the chocolate frosting of your choice. Place 1 of the 2 identical cake layers on cake
plate; spread with 1/2 cup frosting. Top with the reverse-design cake layer.

• Spread with another 1/2 cup frosting. Top with remaining cake layer; frost side and top of cake with remaining
frosting.

• Enjoy your checkerboard chocolate cake.