Simple to make, these creations will become effortless entrees or finger foods to serve as you’re catching up with drinks or nibbling on while watching the tennis or cricket. Create them easily with the fast air distribution of Sunbeam’s Multi-Function Oven & Air Fryer (BT7200). Featuring a generous 22L capacity and 5 cooking functions, this 2-in-1 oven-style air fryer will bring joy to home cooks!
Vegetarian Mexican Loaded Sweet Potato
Serves 1
Preparation time: 5 minutes
Cooking time: 45 minutes
Make more to share by simply doubling or tripling the listed ingredients.
Ingredients:
- 300g Sweet Potato
- 100g Canned Black Beans (drained weight)
- 20g Light Shredded Mozzarella Cheese
- 30g Tomato
- 40g Avocado
- 15ml Lime Juice
- 10g Pickled Jalapenos
- 5g Fresh Coriander
- 15g Canned Corn Kernels
Method:
- Set the Sunbeam Air Fryer to Air Fryer setting and heat to 200°C.
- Place sweet potato on the mesh tray and pierce all over with a fork. Place the tray on the lowest rack of the Sunbeam Air Fryer. Cook for 25-35 minutes or until cooked through. Turn halfway through to avoid burning.
- Meanwhile, chop vegetables. Rinse and drain black beans.
- Once the sweet potato is cooked, remove it from the Sunbeam Air Fryer and slice down the middle. Add black beans, corn, tomato and cheese to the sweet potato. Return to the Sunbeam Air Fryer and cook until the cheese has melted.
- To make the guacamole, mash the avocado, lime juice and salt until smooth.
- To serve, top the sweet potato with guacamole, coriander and jalapeños. Season with salt and pepper.
Recipes by: Sunbeam
Airfryer Fakeaway Salt And Pepper Wings
Serves 3-4
Ingredients:
- 1 kg fresh Chicken Wings
- 1 tsp Chinese 5 spice
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 1 green pepper, diced
- 2 red chillies, thinly sliced
- 2 green chillies, thinly sliced
- 1 tsp dried chilli flakes
- 3 garlic cloves, finely sliced
- To serve – 1 tbsp sesame oil, 3-4 spring onions thinly sliced
For the salt and pepper seasoning
- 2 tbsp salt
- ¼ tsp freshly ground pepper
- 1 tbsp sugar
- ½ tbsp Chinese 5 spice
Method:
- Place the chicken wings in a large bowl, sprinkle over 1 generous tsp of Chinese 5 spice and rub in well, coating each wing with some of the seasoning.
- Place into the airfryer basket and cook at 200℃, for 30 minutes, turning half way through cooking for even colouring.
- Whilst these are cooking, combine the salt and pepper seasoning ingredients into small bowl.
- Heat a suitable sized frying pan over a medium heat, add the oil, onion and green pepper and stir fry for approx. 3-5 minutes until softened.
- Add the chillies, chilli flakes, and garlic and continue cooking for a further minute, remove from the heat.
- Once the chicken wings have finished cooking, spoon over the cooked onion and pepper mixture and return to the air fryer, cooking for a further 5 minutes at 200℃. Remove the wings from the basket, dust with some of the salt and pepper seasoning and drizzle with a little sesame oil. Serve immediately scattered with the spring onions.
Recipes by: Sunbeam
Halloumi Flatbreads
Serves 4
Ingredients:
- 4 Greek flatbreads
- 1 tbsp olive oil
- 250g block of halloumi, sliced
- 1 red onion sliced into thin rings
- 2 tbsp white wine vinegar
- 1 x 200g tub tzatziki
- 1 x 200g tub houmous
- Small handful Greek olives, pitted and sliced
- 4 tsp pomegranate seeds
- 8 cherry tomatoes, sliced
- 2 large handfuls of rocket leaves
- Honey for drizzling
- 1 tbsp pistachio nuts, chopped
Method:
- Dry the sliced halloumi with some clean kitchen paper.
- Place the sliced onions into a small bowl and add the vinegar. Stir and set aside to quick pickle.
- Brush the halloumi slices with the oil, add these to the air fryer and cook on 200℃ for 8-10 minutes, turning halfway for even browning.
- Remove from the air fryer and wrap in a little foil to keep warm.
- Scatter a little water over the flatbreads, add these to the air fryer and cook on 200℃ for approx 5 minutes until warmed through.
- Drain the pickled red onions.
- Place the flatbreads onto a board or plate. Swirl over some of the houmous and tzatziki, top with the crispy halloumi, then divide the remaining ingredients over the 4 flatbreads, finishing with a drizzle of honey and the chopped nuts.
Recipes by: Sunbeam
Drinks With a Touch of Fizz
Quench their thirst with a refreshing drink they’ll love. Whether it’s a citrus-inspired punch, a refreshing tea with the bitterness of matcha or an Italian classic that is a Negroni Spritzer, all drinks can be made with Breville’s the InFizz™ Fusion drinks maker (BCA800BSS0ZAN1). Perfect for juice, tea, cocktails and wine, the InFizz™ Fusion turns your favourite beverages into fizzy delights.
Bubbly Hibiscus Citrus Punch
Serves 2-4
1 hr 30 mins total time
15 mins active time
Ingredients:
- 12g hibiscus tea leaves
- 555g simmering water
- 100g chilled lemon juice
- 45g agave syrup
- Ice to serve
Method:
- Place the tea leaves in a heatproof bowl and add the simmering water. Allow to stand for 20 minutes to infuse. Strain through a fine sieve and place in the refrigerator to chill.
- Place the cold hibiscus tea, lemon juice and agave syrup in a large jug and stir to combine.
- Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- Half fill the serving glasses with ice, pour over the punch and serve.
Recipes by: Breville
Matcha and Passionfruit Sparkling Tea
Serves 2-4
15 mins total time
15 mins active time
Ingredients:
- 2 tbsp matcha powder
- 220g chilled water
- 450g chilled passionfruit juice
- 30g agave syrup
- Ice to serve
- Passionfruit, to garnish
Method:
- In a small bowl, sprinkle the matcha powder over 40g of the water and whisk to form a smooth paste.
- Place the matcha paste, remaining water, passionfruit juice and agave syrup and in a blender. Secure the lid and blend on
- Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the
- Fill the serving glasses with ice and pour over the sparkling tea. Garnish with passionfruit and serve.
high speed for 30 seconds.
position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
excess gas. Slide the switch back to the left if the bubbles rise too quickly.
Recipes by: Breville
Negroni Spritzer
Serves 2-4
15 mins total time
15 mins active time
Ingredients:
- 125g gin
- 125g vermouth
- 125g campari
- 325g chilled white wine
- Strip of orange zest, plus extra to serve
- Ice to serve
Method:
- Place the gin, vermouth, Campari and wine in a large jug and stir to combine.
- Place the strip of orange zest in the InFizz bottle. Using the funnel, fill the bottle to the MIN line. Top with the
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the
- Half fill the serving glasses with ice and pour over the negroni. Garnish with a strip of orange zest and serve.
FusionCap™ and twist to lock.
position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
excess gas. Slide the switch back to the left if the bubbles rise too quickly.
Recipes by: Breville
