A Perfect Pantry

Cooking for Busy Mums with the Air Chef

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    For me I needed to see that the Air Chef could be a beneficial appliance in my kitchen. I wanted it to prove to me that it would make my life easier and cooking quicker, and that it did.  I was super impressed with it's Frying, Grilling, Baking and Roasting capabilities, it ease to clean and use and it's ability to turn relatively healthy meals into even healthier meals with less use of oil.

    What I loved the most was being able to throw my vegetables in turn it on, walk away and come back 25 minutes later to perfectly cooked all over baked
    Vegetables that I didn't need to turn or cover in oil.  Cooking while I can get other things done - makes me happy!

    The Air Chef has earned its place on my bench (until I find a permanent home for it) as it's now one of my go to appliances to make meals times less hectic.





    A classic recipe also known as Arancini. This recipe traditionally asks for the balls to be fried.  With the Air Fryer there is no need for any oil.  This is also a great Gluten Free meal.


    • 1 Serve of No Stir Mushroom Risotto
    • 100gm Sliced Chorizo (Gluten Free)
    • 100gm Gluten Free Bread Crumbs
    • ½ Cup Gluten Free Plain Flour
    • 1 Egg
    • ¼ Cup Milk


    1. Make the No Stir Mushroom Risotto adding the sliced chorizo in when you add the mushroom.
    2. Place the risotto in the fridge to completely cool.
    3. Take two tablespoon amounts of the cooled risotto and roll to form a ball. 
    4. Roll in the flour, dip in the egg and coat with the breadcrumbs.  Repeat until 10 balls have been made.
    5. Preheat the air frying oven to 200 degrees celcius by turning the dial to 5 minutes.
    6. Add the risotto balls into the basket of the air frying oven making sure they don’t touch and there is only one layer. Set the dial to 20 minutes.
    7. They are ready when they start to lightly golden and the breadcrumb has become firm to touch.
    8. Serve with a leafy garden salad.




    This is great kid friendly dinner.  In less than 20 minutes you can have dinner ready to feed little hungry bellies.  The recipe is very versatile.  You can add chopped up mushrooms, grated zucchini or carrot even a dollop of your favourite pasta sauce.



    • 3 Eggs
    • ¼ Cup Milk or cream
    • 2 Cooked Sausages, sliced
    • 1 Slice bread, cut into sticks
    • ¼ Cup Grated Cheese 


    1. Preheat the air frying oven to 180 degrees Celsius and turn the dial to 5 minutes.
    2. Whisk together the eggs and milk.
    3. Using three small ramekins give them a little spray with cooking oil then divide the egg mixture between them.
    4. Add slices of sausage, then place four small bread pieces around the edges, pushing them down to absorb some of the egg mixture. Top with a little grated cheese.
    5. Once the heating light has gone off on the air frying oven, open it up and carefully place the three ramekins inside.  Close up and set the dial to 20 minutes. You can check after 10 minutes to see how they are going.
    6. Serve as is or with extra vegetables on the side.






    A delicious tasty, packed full of fibre snack in 10 minutes.  The Air Chef makes roasting quick and easy.  Roasted chickpeas normally take anywhere up to 30 minutes in a traditional oven and you have give them a turn half way.  The Air Chef saves time and hassle in this recipe.


    • 400gm Can Chickpeas, rinsed and drained
    • 1 Tbs Cinnamon
    • 1 Tbs Sugar


    1. Preheat the air frying oven to 200 degrees celcius and turn the dial to 5 minutes.
    2. Meanwhile in a bowl mix together the chickpeas, cinnamon and sugar.
    3. When the heating light goes off, add the coated chickpeas into the air chef.
    4. Set to 10 minutes.

    TIP: Leave the chickpeas to cool in the air frying oven.  This will ensure they are completely dried out.  Store in an airtight container and best eaten within 48 hours of making.




    b2ap3_thumbnail_image.jpgRecipes created and shared by Amanda Voisey.

    Cooking For Busy Mums was founded 4 months after my first son was born in February of 2010 when I quickly realised that the meals my husband and myself had become accustomed too were a thing of the past.

    Meals would have to be quick, simple, cost effective, and dinner time made as hassle free as possible.

    I decided it would be great to share my recipes with fellow busy mums and create a community where we can all help each other with answers that were tried and tested as apposed to being "googled".

    Here are my links:

    Blog | Facebook | Instagram| Pinterest


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