Chicken wings marinated in Coca-Cola for an hour in the fridge, dipped in barbecue sauce, rolled in breadcrumbs and air-fried on two levels at 180 °C / 350 °F for 30 minutes. A rack in the basket fits twice as many wings. Three bottles and a bag of crumbs, nothing to chop. Serves 4.
A green apple is cored, sliced crosswise into thin rounds, tossed with cinnamon sugar and air-fried at 160 °C / 325 °F for 15 minutes. The slices crisp up further as they cool. No oil. Served with yogurt mixed with honey and cinnamon for dipping.
Two peeled apples grated on the large holes, mixed with sugar, cinnamon and a little orange zest, spread over a sheet of puff pastry, rolled into a log and sliced into 3 cm pieces. The rolls are brushed with beaten egg and air-fried on parchment at 170 °C / 340 °F for about 25 minutes, then dusted with powdered sugar. Makes about 10 rolls.
Whole apples are cored and peeled, rolled in cinnamon sugar, set on a square of puff pastry and stuffed with soft caramel candies. The pastry is sealed around the apple, brushed with beaten egg, sprinkled with more cinnamon sugar and air-fried at 180 °C / 350 °F for 20 minutes. The candies melt into a caramel sauce in the middle. One apple per person.
Two peeled apples, two eggs, sweetened condensed milk and cinnamon are blended smooth, poured into small oven-safe dishes and air-fried at 160 °C / 325 °F for 20 minutes. No flour, no butter, no added sugar. The pudding puffs up golden and sets soft and custardy, like a warm apple cake. Serves 2.
Apples cut into thick wedges, shaken in a jar with a batter of flour, cornstarch, brown sugar, cinnamon and milk, rolled in sweet breadcrumbs and air-fried at 200 °C / 400 °F for 12 minutes. Crisp outside, soft and juicy inside. Served with yogurt for dipping.
28 Oreo cookies are blended to crumbs, then blended again with 250 ml of milk and a teaspoon of baking powder into a smooth batter. It goes into a lined springform pan, gets a few white chocolate drops on top and bakes in the air fryer at 170 °C / 340 °F for 30 minutes. A frosting of cream cheese, powdered sugar and a little milk is poured over the warm cake. Serves 8.
An apple cake cooked entirely in a frying pan, with no oven and no flour. Ground rolled oats are soaked in warm water for 10 minutes until they thicken, then mixed with eggs, honey, cinnamon and baking powder into a thick batter with chopped dried apricots, cranberries and nuts. A buttered parchment circle, a thin layer of brown sugar and a ring of thin apple slices go into the pan first, the batter on top. It cooks covered on low heat, is flipped between two sheets of parchment so the apples end up on top in their caramel, and finishes with 10 more minutes. Serves 6.
A tall, custardy omelette cooked in a plain drinking glass — no oil, no skillet. Two eggs are whisked with just under half a cup of milk and a pinch of salt, poured into two small glasses, topped with a little butter and steamed in a covered water bath for about 5 minutes over low heat. Because the glasses never touch direct heat, the eggs set gently and keep their height when turned out. A quick soy, chili-oil, garlic and honey sauce goes over the top. Serves 2.
Flour-and-water flatbreads with no yeast: boil 300 ml of water right in the pan, stir in 300 g of all-purpose flour off the heat (the boiling water cooks the starch — the hot-water dough trick), rest 20 minutes, roll thin and fry 30–45 seconds a side in a lightly oiled pan. A warm stack faster than a trip to the store. Makes about 8; serves 4.