bluMill Air Fryer User Guide

BluMill Air Fryer

BBQ Wings

Serves 6

INGREDIENTS
700-800g chicken wings
Salt
Pepper
Sauce to coat

1. Season the wings with salt and pepper and pat dry. Place the rack into the Health fryer. Arrange the wings onto the rack in one layer.
   If required, re-season. Ensure all food going into the health fryer is completely dry.

2. Plug the health fryer in and switch it on. Following the instructions in the manual, select the Roast Function and adjust the temperature to 446’F (230’C).

3. Press start to begin cooking.

4. Cook the wings for 20 minutes before turning, and then cook for a further 20 minutes.

5. Remove the wings from the health fryer and sit to drain on a kitchen towel.

6. Place the wings in a large bowl and coat in your desired sauce (such as BBQ or Hot Sauce).

7. Your wings are now ready to serve.

Fried Fish

Serves 4

INGREDIENTS
680g White fish fillets
1 tsp. paprika
1 tsp. dried thyme
½ tsp. black pepper
½ tsp. onion powder
½ tsp. celery seed
1 tsp. salt
100ml skimmed milk Cooking spray

1. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder and pepper to create the breadcrumbs.
2. Pour the milk into a separate bowl.
3. Dip the fish fillets into the milk, then place them into the breadcrumb mixture and coat liberally. Repeat this process twice with each fillet to coat evenly and well.
4. Place the fillets on to greased foil and place directly on to the rack.
5. Plug the health fryer in and switch it on.
6. Following the instructions in the manual, select the Bake function and adjust the time and temperature to 428’F (220’C) and 15 minutes.
7. Cook for 15 minutes and serve.

French Fries

Serves 2

INGREDIENTS
300-400g potato
10ml Oil
Salt and Pepper to season

1. Peel and cut the potatoes to size (10 x 15 mm x length of the potato).
2. Wash the chips and dry fully. Put the oil into a bowl.
3. Add the chips and toss.
4. Fit the spit through the middle of the supplied rotisserie basket and fill the basket with the chips. Attach the basket inside the health fryer.
5. Season the chips with salt and pepper.
6. Plug in and turn on the health fryer. Following the instructions in the manual, select the Fries function at 428’F (220’C) and cook for 20 minutes.
7. After pressing start, press the Rotate button.
8. Once the function has finished, remove the chips and drain.
9. Your chips are now ready to serve.

Roast/Spit Chicken

Serves 4

INGREDIENTS
Chicken (no larger than 1.2Kg)
Olive Oil
Salt and Pepper to season Any extra herbs/seasoning

1. Rub the chicken with a little olive oil. Coat the chicken in herbs/seasoning.
2. Place the rack into the health fryer pot and put the chicken on the rack.
3. Plug the health fryer in and switch on.
4. Following the instructions in the manual select the roast function and cook at 390’F (200’C) for
5. 60 minutes.
6. Check the chicken after 45 minutes. Cover in foil if it is too brown.
7. Baste the chicken in its juice if required.
8. Remove after 60 minutes, checking that it is cooked through before serving.

Note: Alternatively, cook the chicken on the spit. Slide it onto the split, secure it in place with the forks and fit into the health fryer. After pressing Start, press the rotate button.

Teriyaki Chicken

Serves 4

INGREDIENTS
2 tsp. corn-starch
2 tsp. cold water
60g sugar
70ml soy sauce
2 tbsp. and 2 tsp. cider
vinegar 5 cloves of garlic,
minced
1⁄4 tsp. ground ginger
1⁄8 tsp. ground black pepper
8 skinless chicken thighs

1. To prepare the sauce, combine the corn-starch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper in a small saucepan, over low heat. Let the sauce simmer and stir frequently until the sauce thickens and bubbles.
2. Coat the chicken in the sauce.
3. Place the rack in the health fryer and align the chicken pieces on the rack in one layer.
4. Plug the health fryer in and switch on.
5. Following the instructions in the manual, set the health fryer to the Bake function, to cook for 30 minutes at 350’F (180’C).
6. Begin cooking and brush the chicken with sauce every 10 minutes.
7. Remove the chicken and serve.

BBQ Cola Ribs

Serves 4

INGREDIENTS
1 Rack baby Pork ribs
6 tbsp. BBQ sauce (or ketchup)
1 chopped chilli (more for spicier ribs)
300ml Cola
Salt and Pepper to season

1. Place the ribs on the rack.
2. Plug the health fryer in and switch on.
3. Following the instructions in the manual, put the health fryer on the Roast setting at 446’F (230’C) and cook 10 minutes.
4. Allow the ribs to brown for five minutes on each side.
5. Remove the ribs when coloured.
6. Place the ribs into the pot adding the BBQ sauce, chilli and cola.
7. Select the BBQ preset function at 390’F (200’C) for 1 hour.
8. Press Start.
9. Extra cooking time may be necessary if you are cooking thicker ribs or require them to be more tender.
10. The ribs are now ready to serve.

Cheese Cake

Serves 15

INGREDIENTS
1. pound cream cheese
2 large eggs
0.5 tsp. of vanilla extract
1 cup of biscuit / honey graham- cracker crumbs
2. tablespoon (unsalted) butter

1. Place a piece of parchment paper on the baking plate.
2. Preheat the Molino health fryer to 390°F (200°C).
3. Mix the butter with scrambled biscuits or graham cracker crust and fill up the baking plate.
4. Place the baking plate into the Molino.
5. Adjust cooking time to 4 minutes at 350°F (175°C).
6. Blend the cream cheese in a mixer and add one egg at a time. Add the vanilla extract and mix well until all is creamy and smooth.
7. Pour the cheese mixture on top of the pie crust.
8. Place the cake back into the Molino and adjust cooking time to approx. 15 minutes at 310°F (150°C).
9. After cooking time chill cheesecake for about 3 hours before serving.
10. Top with fresh fruit and serve.

Spring rolls Healthy style

Serves 15

INGREDIENTS
1 celery stalk
30 g carrots
30 g mushrooms
½ tbsp. chopped ginger 1 tbsp. sugar
1 tbsp. chicken- stock powder
1 egg
1 tbsp. corn starch
8 spring roll wrappers

1. Prepare by tearing the cooked chicken breasts into shreds and slicing the celery, carrot and mushroom into long thin strips.
2. Mix the chicken with the celery, carrot and mushroom in a bowl and add the ginger, sugar and chicken stock powder. Stir evenly to make the spring roll filling.
3. Whisk the egg, add the corn starch and mix to create a thick paste. Set aside to rest.
4. Place some filling onto each spring roll wrapper and roll it up. Seal the ends with the egg mixture. For a crispy result, lightly brush the spring rolls with oil.
5. Preheat the Molino heath fryer to 390°F (200°C).
6. Place the rolls into the frying basket and slide these into the Molino. Set the timer for 4 minutes.
7. Serve with sweet chili sauce.

Onion rings

Serves 4

INGREDIENTS
4 ounce of Frozen onion rings,
battered

1. Preheat the Molino at 390°F (200°C).
2. Place the frozen onion rings in the frying basket and into the Molino.
3. Adjust cooking time to 10-15 minutes.
4. Serve as a snack, a side dish or use as decoration of your hamburger roll.

Quiche Lorraine

Serves 6-8

INGREDIENTS
250 g fine wheat flour 100
g butter
5 g yeast (dried) 5 g salt
5 g (super-fine) sugar 100
ml milk
1 egg
250 g lean bacon
250 g lean ham cubes 100 g mushrooms
100 g onion
100 g broccoli
300 g grated cheese 3 eggs 300 ml cream Salt and pepper
Chives, finely chopped

1. Preheat the Molino health fryer at 310°F (150°C).
2. Mix the eggs, cream and chives with some salt and pepper in a bowl and put it in the refrigerator.
3. Place broccoli in small parts in a glass bowl. Cover the bowl with a plastic wrap and cook broccoli in your microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
4. Put the yeast with the sugar in a bowl and mix with lukewarm milk. Let the mixture rest for a while and, in the meantime, sift the flour. Sprinkle the flour in a bowl or on your worktop and make a well in the middle. Add the egg, butter and the yeast mixture. Knead the dough from the inside out. Gradually add more and more flour to the wet mixture.
5. Knead the dough well.
6. Grease a bowl with a small amount of oil and place the dough in it to rise. The oil is to ensure the dough does not stick t the bowl. Leave a damp cloth over the bowl and let the dough rise for one hour.
7. Cut the bacon and ham into cubes, clean the mushrooms and cut them into thin slices. Finely dice the onion. Put all ingredients together with the broccoli into a bowl.
8. Grease the Molino baking plate with a little oil/butter and place a sheet of parchment paper on top. Roll out the dough and put it in. Prick a few holes in the dough to prevent air bubbles from forming.
9. Fill the dough with the mixture of onion, bacon, ham, broccoli, mushrooms and cheese mixture. Then add the egg mixture and fold the excess dough on the edges to the inside.
10. Place the baking plate in the Molino and bake the quiche for about 40 minutes at 210°F (150°C).

Moroccan meatballs with Yogurt Mint Dip

Serves 4

INGREDIENTS

FOR THE MEATBALLS
1 pound ground lamb
4 ounces ground turkey
1½ tbsp. parsley, finely
chopped
1 tbsp. mint, finely chopped
1 tsp. ground cumin
1. tsp. ground coriander
1 tsp. cayenne pepper
1 tsp. red chili paste
2. garlic cloves, finely chopped
¼ cup olive oil
1 tsp. salt
1 egg white

FOR THE MINT YOGURT:
½ cup non-fat Greek yogurt
¼ cup sour cream
2 tsbp. buttermilk
¼ cup mint, finely chopped
1 garlic clove, finely chopped
2 pinches of salt

1. Preheat the Molino health fryer to 390°F (200°C).
2. To make the meatballs: place all meatball ingredients, except oil, in a large bowl and knead until smooth. Add some oil and knead again until incorporated.
3. Wet your hands and shape mixture into meatballs out to the size of a golf ball by rolling between your hands in a circular motion.
4. Place the meatballs into the baking plate and cook for 6-8 minutes.
5. Make the mint yogurt while the meatballs are cooking. Add all of the ingredients into a medium mixing bowl and combine well until incorporated.
6. Serve the meatballs garnished with fresh mint and olives together with the yogurt mint dip.

Cajun Shrimp Rice

Serves 4

INGREDIENTS

4 1¼ pound tiger shrimp (16-20 pcs)
¼ tsp. cayenne pepper
½ tsp. old bay seasoning
¼ tsp.smoked paprika
1 pinch of salt
1. tbsp. olive oil

1. Preheat the Molino health fryer to 390°F (200°C).
2. Combine all of the ingredients into a mixing bowl, coating the shrimps with the oil and spices.
3. Place the shrimps into the frying basket and cook for about 5 minutes.
4. Serve over rice in combination with vegetables of different colors.

Apricot Blackberry Crumble

Serves 6-8

INGREDIENTS
18oz fresh apricots
5½oz fresh blackberries
½ cup sugar
2. tablespoons lemon juice
1 cup flour salt
5 tablespoons cold butter
Extra: 8 inch/20 cm round oven dish, greased

1. Preheat the Molino health fryer to 390°F (200°C). Halve the apricots and remove their stones.
2. Cut the apricots into cubes and place all into a bowl.
3. Add the blackberries, 2 tablespoons of the sugar and the lemon juice and mix with your hands.
4. Scoop the fruit mixture into the baking plate and spread it out evenly.
5. Mix the flour with a pinch of salt and the remaining sugar in a bowl. Add the butter and 1 tablespoon with cold water. Rub these ingredients together with your fingertips until you have a crumbly mixture.
6. Distribute the crumbly mixture evenly over the fruit and lightly press down.
7. Put the baking plate into the main basket of the Molino. Set the timer for 20 minutes and bake until the timer rings and the crumble is golden brown and cooked through.
8. Enjoy!

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