Fruit from the airfryer? Absolutely! While the airfryer is often associated with fries, vegetables and chicken, it is also perfect for giving fruit a delicious caramelization. The hot air lightly caramelizes natural sugars, making fruit even sweeter and more flavorful. Besides, it’s often ready in just 10 to 20 minutes.

From warm cinnamon apples in autumn to grilled peaches in summer: with an airfryer you can easily make healthy desserts, breakfasts or surprising side dishes.

In this article you’ll discover 10 delicious recipes and handy tips to prepare fruit perfectly in the airfryer.

Why prepare fruit in the airfryer?

The airfryer ensures that fruit:

• Tastes naturally sweeter because the fruit sugars caramelize.
• Stays soft inside and becomes lightly roasted on the outside.
• Needs little or no additional oil.
• Is quick to prepare.
• Is delicious as breakfast, dessert or at the barbecue.

Which fruit is suitable for the airfryer?

Almost all firm fruits are suitable, including:

• Apples
• Pears

Gochujang, gochugaru, bulgogi, kimchi: if you regularly look at new recipes, you increasingly encounter Korean ingredients and dishes. The Korean cuisine has become enormously popular in recent years and that's not surprising. The combination of spicy, sweet, savory and umami creates dishes that burst with flavor.

But what do all those Korean names actually mean? Which herbs and flavorings do you need? And above all: what can you make with them?

In this guide we take you into the world of Korean food. From well-known flavorings such as gochujang and sesame oil to easy Korean recipes you can make at home. You really don't have to set up an entirely new pantry for that.

What is typical Korean food?

Korean cuisine is about contrast and balance. Spicy flavors are combined with sweet, sour and savory ingredients. Fermented products also play an important role. They give many Korean dishes their characteristic deep and savory taste.

Rice is an important part of many meals and is often paired

Chicken is perhaps the most versatile piece of meat there is. From grilled chicken breast and a whole chicken from the oven to chicken thighs from the barbecue or a quick stir-fry: with the right herbs you can turn a simple dish into something special. But which herbs actually go best with chicken? And when do you use single herbs, a spice mix or a marinade?

In this complete guide you will discover which herbs pair well with chicken, how to best season chicken and which herb combinations suit different cooking methods. You will also find practical tips, frequently asked questions and recipe inspiration.

Why is chicken so suitable for seasoning?

Chicken has a mild flavor on its own. Because of that it absorbs herbs, spices and marinades well. With a few simple ingredients you can give the same chicken breast a completely different taste.

Think for example of:

• Mediterranean with oregano, basil and garlic
• Spicy Mexican with cumin, paprika and chili
• Asian with ginger, coriander and garlic

Brussels sprouts have been a beloved winter vegetable for years. Yet they do not have a good reputation with everyone. That's a shame, because modern Brussels sprouts are much milder in taste than before and also incredibly versatile. Whether you boil, fry, roast in the oven or make them crispy in the airfryer: with the right preparation you can put a delicious dish on the table.

In this complete guide you will read everything about preparing Brussels sprouts. You will discover how long Brussels sprouts need to cook, which cooking method tastes best, which herbs pair well and which recipes you should definitely try.

What are Brussels sprouts?

Brussels sprouts belong to the cabbage family and grow as small green balls along a thick stalk. They are mainly harvested from autumn through winter and are therefore a true seasonal vegetable.

Besides their characteristic flavor, Brussels sprouts are rich in nutrients. They contain among others:

• vitamin C
• vitamin K
• folic acid
• fiber
• antioxidants

Belgian endive: boil or roast in the oven? Discover the tastiest ways to prepare it

Belgian endive is a true classic of Dutch cuisine. Its slightly bitter taste makes this vegetable unique, but precisely because of that many people don't know the best way to prepare endive. A shame, because with the right cooking method endive becomes a pleasantly tender, slightly sweet and flavorful vegetable.

Although many people search for boiling endive, boiling is certainly not the only option. Endive also shines in the airfryer, oven, frying pan or even raw in a salad. In this blog you will discover five popular ways to prepare endive, including cooking times, handy tips and the herbs that pair perfectly with it.

How long should you boil endive?

Fresh endive doesn't need long. The ideal cooking time depends on what you plan to do with the vegetable afterward.

• 8 to 10 minutes for immediate serving.
• 5 to 6 minutes if you will process the endive further in the oven afterward, for example in a casserole

Rosemary is one of the best-known herbs from Mediterranean cuisine. The aroma is strong and recognizable, the flavor warm and aromatic. Whether you're making roasted potatoes, preparing a piece of lamb, or want to make homemade herb butter, rosemary immediately gives dishes more character.

In this comprehensive guide you'll read what rosemary exactly is, where it comes from, how to use it and which dishes it pairs best with. You will also discover the difference between fresh and dried rosemary and we give tips for storing this versatile herb.

What is rosemary?

Rosemary (Salvia rosmarinus, formerly Rosmarinus officinalis) is an evergreen shrub from the Mediterranean region. The herb belongs to the mint family, like thyme, sage, oregano and basil.

The plant has narrow, needle-shaped leaves that are rich in aromatic oils. This gives rosemary a powerful scent and helps the flavor hold up well during long cooking times.

Rosemary has been used in cooking for centuries. The Romans and Greeks

Rosemary and thyme are two of the most popular herbs in Mediterranean cuisine. They are both used in oven dishes, stews, meat dishes and grilled vegetables. Yet they each have a very distinct character. Where rosemary is powerful and assertive, thyme is more subtle and versatile.

Not sure which herb best suits your recipe? In this blog we explain the differences, discuss when to use each herb, and give practical tips for the kitchen.

What is rosemary?

Rosemary (Salvia rosmarinus, formerly Rosmarinus officinalis) is an evergreen shrub from the Mediterranean region. The plant has sturdy, needle-shaped leaves with a strong aroma.

The flavor is warm, spicy and slightly resinous, with notes reminiscent of pine and eucalyptus. Rosemary retains its flavor well during long cooking processes and is therefore ideal for dishes that spend a long time in the oven or pan. Want to know more? Also read our blog "What is Rosemary: everything you need to know"

Rosemary is widely used with:

• Potatoes

Sage is one of those herbs that has had a permanent place in the kitchen for centuries. The herb is known for its strong, savory flavor and is widely used in Italian and Mediterranean cuisine. From butter with fresh pasta to stews, chicken and pork: sage gives dishes a warm, savory taste.

In this blog you will discover exactly what sage is, how it tastes, when to use fresh or dried sage and which dishes taste best with it. We also explain why ground sage is so handy in the kitchen and what to watch for when dosing.

What is sage?

Sage (Salvia officinalis) is an aromatic herb from the mint family. Rosemary, thyme, mint and oregano also belong to the same plant family. Sage originally comes from the Mediterranean region, where it has been used as a culinary herb for thousands of years.

The leaves are gray-green, velvety and contain many essential oils. These oils give sage its distinctive aroma and flavor.

The Latin word salvia is derived from salvare, which means 'to heal' or 'to save'.

More flavor. Less dependent on salt. That's easier than many people think. By smart use of herbs, spices and other natural flavorings you can prepare delicious dishes without salt taking center stage.

On this page you'll find everything you need to know about cooking with less salt. We explain why salt is important, how much you actually need, how you can replace salt with herbs and which flavorings work best with vegetables, meat, fish and vegetarian dishes. We also refer you to our extensive blogs for more background information and practical tips.

Why choose less salt?

Salt is an important flavoring, but many people consume more of it daily than necessary. A large part of that does not come from the salt shaker, but from ready-made products, cold cuts, cheese, bread and sauces.

Fortunately, less salt does not automatically mean less flavor. In fact: by cooking with a good combination of herbs, spices, citrus and other flavorings you often discover much more depth in a dish.

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