Easy, Healthy and Delicious 360˚ Cooking – Cooking has never been easier with the Tefal ActiFry Genius XL, which does all the stirring and timing for you, as well as share recipes on the ActiFry free app. 

The

Tefal ActiFry 360˚

Cooking Challenge

I’m a bit of a gadget geek, but only the appliances and gadgets that work get to live in my kitchen. And one appliance that I have used before and love, is the Tefal Actify. As someone who is always trying to watch my weight, as well as eat healthily, the Tefal Actifry is a great helping hand in the fight to cook with less fat and in an easy way. I have worked with Tefal Actifry before as you can see here, ActiFry Challenge: Sweet and Sour Chicken (Healthy Takeaway Recipe) So, when I was asked to be part of the latest ActiFry 360˚ Cooking Challenge, I was delighted to accept.

I was sent a Tefal ActiFry Genius XL machine to make two recipes, that can be found on the AciFry app. The recipes will also be served when ActiFry promote the benefits of 360˚ Cooking by hosting a big event on Exmouth beachfront. The event involves treating the public to a free dinner (and dessert) courtesy of the ActiFry. The twist? They’re serving it to them sky-high on the world’s first Ferris wheel restaurant! My two recipes are for Browned Hazelnut and Mint Lamb served with Peas and Baked Fruit with Coconut Custard. 

I downloaded the app for My ActiFry, searched for a recipe, having found the recipes I wanted to cook, I turned on Bluetooth and voila! The app talks you through the cooking process, and even tells you what mode, time and temperature to cook the recipes on. It’s so easy, and the 360˚ paddle cooking, with less oil, cooks meat, vegetables and fruit evenly and to perfection. I cooked my two dinner party style recipes in under an hour, excluding preparation, and with ease. You can even schedule the timer on the app, which is a very handy tool.

Both recipes are shared below and were delicious – the lamb dish would be perfect for an autumn dinner party as well as being served on the Ferris Wheel Restaurant in Exmouth! One of the reasons I love my ActiFry, and it IS one of only a handful of appliances that I give work top space too, is it’s versatility; from chips (fries) to stir frys, curries and chilli con carne, and for Asian dishes such as my Sweet and Sour Chicken, it’s a doddle from start to finish. The rotating paddle browns food to perfection, like the lamb in my recipe today and the automated time and temperature controls make for flawless results, with less oil than usual.

My Tefal ActiFry Genius XL has a capacity of up to 1.7kg which feeds up to 8 people – enough to feed the whole family. And after cooking my main course, it was just a simple matter of releasing the pan and giving it a quick wash before using it for the dessert. The two recipes are shared below, and for more recipes just download the My ActiFry app for lots more inspiration. I am now passing the baton for this Tefal ActiFry 360˚ Cooking Challenge over to Becca at Amuse your Bouche, cannot wait to see what you make with your ActiFry Becca! Have a great week and I’ll be cooking up more healthy recipes in my ActiFry, so do keep popping back to see what’s cooking in the Lavender and Lovage Kitchen! Karen 

*Collaborative paid work with Tefal ActiFry*

Browned Hazelnut and Mint Lamb served with Peas

Ingredients for 6 persons

• 900 g of shoulder of lamb, sliced into 3 cm x 1 cm strips
• 330 g of frozen peas
• 5 ActiFry spoons of hazelnut oil
• 90 g of hazelnuts
• 10 cl of water
• 15 cl of white wine
• 25 mint leaves, washed
• Salt, pepper

Summary:

Place the hazelnuts in the ActiFry pan. Close the lid.

Cook for the indicated time.

Mix the lamb with the hazelnut oil and a little salt and pepper. Finely chop the mint.

When the hazelnuts are nice and toasted, remove from the ActiFry. Put the mint followed by the meat on the handle side. Place the peas on the other side, at the bottom of the pan. Cover with water and wine. Scatter the hazelnuts over the meat. Close the lid.

Cook for the indicated time.

Baked Fruit with Coconut Custard

Ingredients for 4 persons

• 1 passion fruit*
• 1/2 large mango
• 1 small Queen Victoria pineapple
• 1 apple
• 2 egg whites
• 1 ActiFry spoonful of sugar
• 4 ActiFry spoonful’s of desiccated coconut
• ½ cup custard

Summary:

Peel the pineapple and cut into large chunks. Place the pineapple in the ActiFry. Close the lid.

Cook for the indicated time.

Mix the egg whites and sugar together. Peel the apple and cut into large chunks. Place the apple and egg white mixture in the ActiFry with the pineapple.

Cook for the indicated time.

Peel the mango and passion fruit. Chop the mango and scoop out the passion fruit flesh (remove the seeds if desired). Add the mango and passion fruit to the ActiFry and finish cooking. *As it was not the season for passion fruit, I used half a pomegranate instead.

Cook for the indicated time.

Divide the mixture between the number of person and put into glasses and prepare the coconut custard. Top the cooked fruit with the custard. Enjoy!