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Singapore noodles with prawns

Prep:10 mins Cook:10 mins
Serves 2


2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove , chopped
1 red chilli , thinly sliced (deseeded if you don’t like it too hot)
thumb-sized piece ginger , grated
1 medium onion , sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions , cut in half lengthways then into batons
8 raw king prawns
1 large egg , beaten
coriander leaves, to serve



Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain
and set aside


In a small bowl, mix together the soy, oyster sauce and curry powder.


In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about
2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and
stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add
the soy sauce mixture, toss again for a few more mins, then remove from the heat.
Sprinkle over the coriander leaves before serving.

Carrot with Spinach

Basic Recipe
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4


4 teaspoons butter, melted and divided
1/4 lb. carrots, peeled and sliced
1 lb. zucchinis, sliced
1 tablespoon fresh basil, chopped
Salt and ground black pepper


1. In a bowl, mix together 2 teaspoons of the butter and carrots.

2. Press Power Button of Air Fry Oven and turn the dial to select the
Air Fry mode.

3. Press the Time button and again turn the dial to set the cooking
time to 35 minutes

4. Now push the Temp button and rotate the dial to set the
temperature at 400 degrees F.

5. Press Start/Pause button to start.

6. When the unit beeps to show that it is preheated, open the lid.

7. Arrange the carrots in greased Air Fry Basket and insert in the

8. Meanwhile, in a large bowl, mix together remaining butter,
zucchini, basil, salt and black pepper

9. After 5 minutes of cooking, place the zucchini mixture into the
basket with carrots.

10. Toss the vegetable mixture 2-3 times during the

11. Serve hot.

NUTRITION: Calories 64 Fat 4 g Carbs 6.6 g Protein 1.7 g

Cod with cucumber, avocado & mango salsa salad

Prep:5 mins Cook:8 mins
Serves 2


2 x skinless cod fillets
1 lime , zested and juiced
1 small mango , peeled, stoned and chopped (or 2 peaches, stoned and
1 small avocado , stoned, peeled and sliced
¼ cucumber , chopped
160g cherry tomatoes , quartered
1 red chilli , deseeded and chopped
2 spring onions , sliced
handful chopped coriander



Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour
over half the lime juice, with a little of the zest, then grind over some black pepper.
Bake for 8 mins or until the fish flakes easily but is still moist.


Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a
bowl and combine well. Spoon onto plates and top with the cod, spooning over any
juices in the dish.

Vietnamese chicken noodle soup

Prep:20 mins Cook:25 mins
Serves 6


1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 – 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)

To serve

450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges



Heat the oil in a small frying pan on medium heat and gently cook the shallots and
garlic until caramelised and golden brown (about 4-5 mins).


In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star
anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish
sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle
simmer for about 15 mins.


Meanwhile, cook the noodles, following pack instructions, until just cooked through
(do not over-cook). Rinse under cold water to prevent them sticking together. Drain
and divide between serving bowls.


Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one
side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if


To serve, ladle piping hot soup into bowls of noodles and chicken, and top with
spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir
lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and
chilli to taste.

Tortilla and White Bean Soup

Basic Recipe
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4


¼ cup of fresh cream
4 cups of water
2 teaspoons of salt
1 carrot, roughly chopped
4 garlic cloves, minced
4 tablespoons of tomato paste
1 cup of white beans
4 tablespoons of butter
¼ teaspoon of white pepper
1 onion, roughly sliced
1 tablespoon of sun-dried tomatoes
Crunchy tortilla chips, for garnish


1. Set the Instant Vortex on Air fryer to 375 degrees F for 5 minutes
Put the garlic, onion, carrot, and sun-dried tomatoes in the cooking
tray. Insert the cooking tray in the Vortex when it displays “Add

Remove from the Vortex when cooking time is complete.
Put the butter in a wok and add the garlic mixture, white beans,
tomato paste, water, salt and white pepper. Sauté for about 3
minutes and then stir in the fresh cream.

Secure the lid of the wok
and cook for about 12 minutes on medium heat. Puree the contents
of the soup with an immersion blender and serve garnished with
tortilla chips.

NUTRITION: Calories 353 Protein 14g Carbs 44.7g Fat 14.1g