Perfect for Afternoon Tea

Are you surprised? Yes I did bake these scones in the airfryer for 8 minutes and they are totally satisfying and yum. You may adjust your time depending on the thickness of your scones. Did you ever think such simple things in life can give us so much joy. Well I was in heaven eating these Easy Buttermilk Airfryer Scones.

I missed my scones, it’s the one thing I make often because not only is it quick but there’s something comforting about having scones with tea. I couldn’t bake for a while now because my oven decided to give up on me. So today I thought why not make some scones in my airfryer and it turned out perfect. You can of course bake yours in the oven for a little extra time, about 10-15 minutes.

I’m sure most of us assume baking scones is the easiest thing to do, well at least I did. Until one day when I overworked my dough and had chewy, horrid scones. I have since learnt the secret to making beautiful, light scones is in how you handle the scone dough and of course using cold butter. These Easy Buttermilk Airfryer Scones are so quick and easy to make and if they are a little rustic looking then you know you’ve done a good job.

Unfortunately scones are not the most forgiving, you work the dough a little more than you should and you will have disastrous scones. I have seen chefs use ice-cold butter, straight from the freezer, grated into the flour. To be totally honest I don’t think I have the patience to grate frozen butter. For this Easy Buttermilk Airfryer Scones I remove my butter from the refrigerator when I’m ready to use it. I then add my flour into the food processor, pop my butter in and give it a quick pulse. This works perfectly for me.

You can also add your buttermilk and egg to the mixture in the food processor. If you give it a pulse just a few times it brings the dough together without overworking it. Thereafter you remove the dough and place it on a flat surface lightly dusted with flour. Just use your hands to press it down to about 2cm thickness.

When cutting the dough press the cutter into the dough but do not twist, press and lift. This technique will then create those rich, buttery layers in your scone.

Looking for more sweet treats then another easy recipe to try is my Shortbread

https://itsallaboutthekitchen.co.za/recipe/shortbread/

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Easy Buttermilk Airfryer Scones
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Instructions
  1. Preheat your airfryer for a minute
  2. Add flour and butter to a food processor and give it about 3 to 4 pulses until it resembles fine breadcrumbs
  3. Add sugar and pulse one more time
  4. Add the egg and buttermilk and pulse about 3 times until the dough comes together
  5. Turn dough out on a lightly floured surface and bring it all together. Flatten the dough with your palms, about 2cm thickness and cut into circles.
  6. Do not twist the cutter when cutting the dough, simply press and lift. This is what creates the beautiful layers in your scones
  7. Brush the top of the scones with eggwash (egg mixed with a few drops of water) or some extra buttermilk and bake in the airfryer at 180 degrees for 8 minutes or in the oven at 180 deg celcius for 10-15 minutes
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Refreshing Indian drink with Cardamom and Saffron

There’s nothing more refreshing than a cold drink in summer and this Simple Mango Lassi Recipe is the perfect summer drink. I love mango and I love yogurt so these 2 ingredients make a killer combination, with just a hint of cardamom and saffron.

I first drank a mango lassi at an Indian restaurant, it was super-delicious and I was hooked. So whenever I have extra mango in my kitchen I try and use them for this Simple Mango Lassi Recipe. We don’t often have mangoes lying around because my kids love mangoes and they get eaten up quite quickly. It is summer so we have mangoes in abundance, I think I’m going to have to freeze some before they are out of season again.

I’m really lazy about eating fruit so I prefer to add them to my drinks, it’s why I love smoothies so much too. This mango lassi makes a great breakfast smoothie or works great as a cooling accompaniment to spicy meals.

Making a mango lassi is super easy, all you need is mango and yogurt, You can then add cardamom, saffron and I’ve seen recipes with pistachios, nutmeg, cinnamon. I don’t think I want to add too many flavours to mine. For me it’s just perfect with these simple ingredients.

Mango Lassi has a thick consistency so it’s why I add loads of ice when blending mine. I want it to be drinkable, I suppose you can also add milk to thin it out. I prefer not to add sugar to my drink, I think the mango is already sweet enough so I just a add a little honey. You can add more honey if you prefer it sweeter.

Ripe, sweet mangoes work best for this drink, just ensure you don’t use those stringy mangoes. If you don’t have fresh mangoes you can use frozen ones. I don’t often see frozen mangoes in our stores, they always mixed up with some other fruit so I stick to fresh mangoes.

If you are hooked on mangoes like I am, you will love this refreshing Simple Mango Lassi Recipe.

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Simple Mango Lassi Recipe
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  1. Add the mango, yogurt, cardamom and honey together with the ice-cubes to a blender and blend until smooth
  2. Pour into serving glasses and garnish with saffron
  3. You can refrigerate until you ready to serve
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These mini frittatas are perfect for those busy mornings when you eat on the run, also great for a light lunch served with a crunchy salad.  My boys love salmon so I thought this would make the perfect healthy breakfast and they absolutely loved it. I was quite surprised as it was all gobbled up without any hesitation or questions, normally I would be questioned about why they have to eat it and what’s in it. I prefer fuss free cooking and therefore enjoyed making these, they really were fuss free. It’s why I will never be a gourmet chef, I will be totally stressed trying to cook and plate all that finicky detail.

I tried to keep these frittatas as healthy and simple as I could but you can totally leave out the salmon and leeks, add more broccoli and whatever else you prefer, add more cheese if you like and you can also add a dash of cream.


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Mini salmon, leek and broccoli frittatas

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Instructions
  1. Preheat oven to 180 deg celcius. Line a muffin pan with cupcake liners, you need 8

  2. Heat the oil in a pan, saute the leeks until soft. Add the broccoli to the leeks and just give it a quick toss

  3. Beat the eggs. Combine all the other ingredients with the eggs. Season with salt and pepper. Divide the mixture equally between the 8 cupcake liners.

  4. Bake at 180 deg celcius for 15 to 20 minutes or until eggs are cooked.


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I cook and bake best first thing in the morning, it’s when I feel most inspired to create new recipes. I suppose I have the most energy then so my brain functions a lot better too. There’s nothing better than the aroma of freshly baked muffins in your home, especially on a Sunday morning. This recipe is not difficult to make, can be done in minimal time and tastes yummy too! There are not many egg free recipes that I’ve tried that tastes great but I think this one is a keeper. I didn’t add too much pecan nuts but feel free to add more if you wish.  I had fresh, whole pecans and as much as I was energized, cracking pecan nuts open didn’t appeal to me much so I tried to use just enough. You can also increase the amount of sugar if you prefer a sweeter muffin, the half a cup worked fine for me as I’m not crazy about anything that’s overly sweet.

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Egg free Blueberry pecan muffins
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MAIN COURSES VEGETARIAN
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MAIN COURSES VEGETARIAN
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Instructions
  1. Preheat oven at 180 degrees celcius. Line a muffin pan with cupcake/muffin liners.Sift flour, baking powder and bicarbonate of soda. Add the oats and coconut and set aside
  2. In a separate bowl combine the oil, yogurt and vanilla essence. Whisk well
  3. Mix the dry ingredients into the wet ingredients. Do not over mix. Add in the pecan nuts.
  4. Divide the batter equally amongst the 12 liners. Place the blueberries on top and bake for 20 to 30 minutes.
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During the week breakfast is simple as everyone is always in a rush, getting 3 “boys” out the house is quite a mission. As much as I am organised the mornings I must admit are most stressful. Even more so when they can’t find all their stuff, are mum’s supposed to take care of everything and know where all their stuff is. If I had to make them all fancy breakfasts everyday they will never leave the house on time nor will I be able to breath for the hour and a half before they leave home. So I stick to making more “elaborate” breakfasts on the weekend, my kids don’t like eggs much but my hubby loves his egg breakfasts. I tried making him an Indian inspired omelette and he said it tasted just like chilli-bites, if you wondering what that is let me explain. It is a spicy deep fried Indian fritter which is delicious. So here my Chilli-bite inspired Omelette was born.

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Chilli-bite inspired Omelette
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Instructions
  1. Heat oven to 200 deg celcius. Beat eggs and cream until light and fluffy with an electric mixer, about 3 to 4 minutes
  2. Heat olive oil and saute the onion, tomato, garlic, chilli and spices for a minute. Remove from heat and set aside
  3. Grease a non-stick pan with butter. Pour in the eggs. Keep tilting your pan so the eggs cook. I make a few slits in the middle to ensure the eggs cook well.
  4. Add the tomato/onion mixture to the eggs. Season with salt and pepper. Sprinkle the cheese over
  5. Pop the pan into the oven for 45 seconds. Garnish with coriander and serve.
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