Ninja Double Stack XL Schnellstartanleitung Seite 22

Toasted Cheese & Onion
Sandwiches with Garlic
Cherry Tomatoes
PREP: 10 minutes | COOK: 10 minutes | MAKES: 4 servings
Ingredients
8 slices sandwich bread of
choice (about 10 x 10cm)
8 slices Cheddar, gouda or
emmental cheese
Salt and ground black pepper,
as desired
¼ small onion, peeled, finely
sliced
60g salted butter, softened,
divided
600g cherry tomatoes
1 tablespoon olive oil
1 garlic clove, peeled, minced
1 teaspoon fresh thyme, stems
removed
42 NINJA® FOODI® XL 2-DRAWER AIR FRYER
Double Stack Meals
Beginner Recipe
V
2 crisper plates
2 Stacked meal racks
Directions
1 Insert a crisper plate into the bottom of each
drawer and set aside.
2 On a clean board lay out 4 slices of bread
and top each with 2 slices of cheese, sliced
onion, salt and pepper. Top the sandwiches
with the remaining bread slices. Evenly spread
the softened butter on the outsides of each
sandwich and set aside.
3 In a medium bowl, toss the tomatoes, olive
oil, garlic, thyme, salt and pepper. Divide the
tomatoes evenly between the two drawers,
then place a dual-layer rack on top. Place the
two toasties on top of each rack. Insert both
drawers into the unit.
4 Select ZONE 1, then using the dial select AIR
FRY. Set temperature to 190°C and set time to
10 minutes. Select DOUBLE STACK PRO, select
MATCH and then press START/STOP to begin
cooking (unit will automatically set ZONE 2 to
match ZONE 1).
5 When 3 minutes remain, remove both drawers,
using a silicone spatula, flip each toastie and
shake each drawer in a back-and-forth motion
to toss tomatoes. Reinsert drawers into unit to
continue cooking.
6 When cooking is complete, remove toasted
cheese sandwiches. To remove racks, use tongs
to grab the centre of the rack, or with oven
mitts, lift with the handles on the side. Serve
toasties warm with garlic tomatoes.
Cheesy Chorizo Stuffed
Peppers with Pesto Courgettes,
Tomatoes & Green Beans
PREP: 15 minutes | COOK: 20 minutes | MAKES: 2-4 servings
Ingredients
1 large courgettes (approx.
300g each), cut in quarters
lengthwise, then into 2 cm
pieces.
200g cherry tomatoes
150g fine green beans, cut in
half
2 tablespoons olive oil
Sea salt and ground black
pepper, as desired
125g cooked basmati or long
grain rice, divided
125g garlic and herb passata
1 1/2 tablespoons fresh parsley,
chopped
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan
cheese
2 medium red peppers, halved,
cored
60g chorizo, cut into 1/2 cm
pieces
30g grated mozzarella cheese
30g grated Cheddar cheese
1 tablespoon pesto, for serving
To make this recipe plant-based,
TIP:
V
swap in your preferred plant-based
chorizo and cook as instructed.
Dual Zone Meal
Beginner Recipe
2 crisper plates
Directions
1 Insert a crisper plate into the bottom of each
drawer.
2 In a large bowl, toss courgettes, tomatoes, green
beans, oil, salt and pepper. Add the mixture to
ZONE 1 drawer, then insert into unit.
3 In a medium bowl, add cooked rice, passata,
parsley, oregano, Parmesan, chorizo, salt and
pepper and mix to combine. Evenly divide mixture
between the 4 pepper halves.
4 Place four chorizo stuffed peppers in ZONE 2
drawer and insert into unit.
5 Select ZONE 1, then using the dial select AIR
FRY. Set temperature to 210°C and set time to 20
minutes. Select ZONE 2, then using the dial select
AIR FRY. Set temperature to 200°C and set time
to 17 minutes. Select SYNC and then press START/
STOP to begin cooking (Zone 2 will read HOLD until
it's time to start cooking).
6 While peppers cook, in a small bowl, mix mozzarella
and Cheddar cheese together. When 12 minutes
remain remove ZONE 1 and toss vegetables.
Reinsert drawer into unit to continue cooking.
When 5 minutes remain, remove both drawers,
shake ZONE 1 drawer to toss vegetables. Reposition
the peppers from the front to the back and evenly
sprinkle with cheese. Reinsert drawers to unit to
continue cooking.
7 When cooking is complete, add vegetables to
a large bowl and toss with pesto. Serve stuffed
peppers with pesto vegetables.
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