19
Recipes
Two Ingredient Bagels
3 cups self-raising flour, plus extra for dusting
2 cups Greek yoghurt
1. In a large bowl, combine flour and yoghurt and
mix well using your hands or a wooden spoon,
to form a thick, sticky dough.
2. Turn dough out onto a well-floured work
surface and gently sprinkle with extra flour.
Press out gently to form a large rectangle. Use
8cm round cutter dusted with flour to cut 6
bagels from dough. Use a finger to press a
hole in the centre.
3. Place the 6 bagels into the air fryer. Select
STEAMFRY function, adjust TEMPERATURE
160°C and TIME 15 minutes.
4. Whilst cooking, re-roll dough to make two more
bagels. When cook time has elapsed, remove
the 6 bagels from the air fryer and repeat
cooking with the final two bagels.
Note: Add toppings to bagels just before adding to
the air fryer - 1 tsp black or white sesame seeds,
a few grinds of black pepper, a generous pinch of
sea salt flakes, ½ tsp onion or garlic flakes.
Steamed crème caramels
1/3 cup caster sugar
2 tbs water
1 cup milk
¼ cup cream
2 eggs
1. Place 2 tbsp sugar and 1 tbsp water in a deep
saucepan and cook over medium-high heat,
until it turns a light golden-brown colour,
do not stir. When the colour is dark brown,
carefully add the remaining water and stir
through. It should be thick.
2. Working quickly, divide the caramel between 4
x ½ cup ramekins and swirl around to evenly
coat the base. Place ramekins in the fridge for
5 minutes to set the caramel.
3. In a large jug, whisk together the milk, cream,
eggs and remaining sugar. Pass through a fine
sieve then divide the mixture between the
ramekins over the caramel. Tightly cover the
ramekins with foil.
4. Place the ramekins into the air fryer and
select STEAM, adjust TIME to 20 minutes.
When cooked, transfer the custards to the
refrigerator and chill for 1 hour to overnight.
When ready to serve, run a thin knife around
the edge of the custards to help them release.
Turn the custards over onto a plate and then
slowly remove the ramekin to release. Serve
immediately.
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