Lunchbox Magic: Turning Everyday Snacks into a Fancy Feast!

Ingredients:

6 slices bacon

5 eggs 

1/2 cup heavy cream 

1/4 teaspoon sweet paprika 

1/4 teaspoon cayenne pepper 

2 teaspoons Dijon mustard 

Kosher salt and freshly ground black pepper

1 cup frozen peas 

85g shredded cheddar cheese

One package of puff pastry

Nonstick cooking spray

Directions:

1. Preheat the oven to 180 degrees Celcius.
2. Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
3. To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and cheese; fold to combine. Set aside.
4. Unroll the pie dough and cut out 7 rounds using a 8cm round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Prepare your Airfryer Baking Kit Silicone muffin moulds. Press each dough round into a muffin cup, crimping the edges.
5. Divide the egg mixture between the 7 muffin cups. Air fry until just set, about 30 minutes. Let cool slightly before serving.

Ingredients:

1 sweet potato, peeled, coarsely chopped

1 head broccoli, finely chopped

1/2 cup (60g) frozen peas

1/2 cup (80g) frozen corn

1/2 cup (60g) coarsely grated cheddar cheese

1 cup (150g) plain flour

2 Eggs, lightly whisked

1 cup (75g) panko breadcrumbs

Directions:

1. Preheat Airfryer to 200°C. Line a baking tray with baking paper. Cook the sweet potato in a large saucepan of boiling water for 15 mins or until tender. Add the broccoli and cook for a further 5 mins or until bright green. Drain well. Use a potato masher to mash until almost smooth. Add the peas, corn and cheddar and stir to combine.
2. Shape the mixture into 12 nuggets. Place the flour, egg and breadcrumbs in separate bowls. Dip 1 nugget in the flour and turn to lightly coat. Dip in the egg, then coat in breadcrumbs. Place on the lined tray. Repeat with the remaining nuggets.
3. Spray the nuggets with olive oil spray. Bake in Airfryer , turning the nuggets halfway through cooking, for 20 mins or until golden brown and crisp. Serve immediately.

Ingredients:

1 1/3 cups plain flour, plus extra for dusting

7g sachet dry yeast

1/4 tsp caster sugar

Pinch of salt

2 tbsp extra virgin olive oil

1/4 cup tomato sauce

1 1/4 cups grated mozzarella

12 fresh basil leaves, plus extra to serve

250g cherry tomatoes, halved (optional)

1/4 tsp mixed herbs

Directions:

1. Preheat oven to 200 C/180 C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
2. Combine flour, yeast, sugar and salt in a large bowl. Make a well. Whisk oil and 2/3 cup warm water in a jug. Add to well. Mix to form a soft, sticky dough. Turn dough out onto a lightly floured surface. Knead for 8 to 10 minutes or until dough springs back when touched.
3. Roll out dough until 5mm thick. Using a 7cm round cutter, cut 12 rounds from dough, re-rolling and cutting trimmings if needed. Line holes of prepared muffin pan with dough rounds, pushing into pan to come 3/4 up side of each hole.
4. Spread pizza sauce over base and sides of pizza bases. Sprinkle with a little of the mozzarella. Top each pizza base with a basil leaf, then tomato. Sprinkle with remaining cheese, then dried herbs. Bake for 15 to 20 minutes or until bases are golden and cheese is melted. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.