Hosting in January? Check out these 6 snack & drinks recipes!

Air Fryer Snacks

Simple to make and even simpler to enjoy, these creations are easy entrees or finger foods to serve as you’re catching up with drinks or nibbling on while watching the tennis or cricket. Make them easily with the fast air distribution of the Sunbeam Multi-Function Oven & Air Fryer (BT7200). Featuring 5 cooking functions and a generous 22L capacity, this 2-in-1 oven-style air fryer will delight all home cooks!

Buffalo Cauliflower Tacos

Serves 4

Ingredients

• 1 small cauliflower head approx 400g, cut into bite sized florets
• 100ml Buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Pinch of salt
• Spray oil

For Serving

• Soft tortilla wraps
• Avocado slices
• Coriander
• Pickled red onions
• Little gem lettuce, shredded
• Ranch dressing
• Buffalo sauce

Method:

1. Place the buffalo sauce, olive oil, garlic powder and paprika into a medium sized mixing bowl. Mix to combine.
2. Add the florets and stir round coating all the pieces in the sauce.
3. Brush your air fryer tray with a little oil, before adding the cauliflower, ensuring this is positioned in a single layer. Spray with a little oil.
4. Cook on Air Fry at 200℃ for 10 – 12 minutes, gently shaking half way through.
5. Serve in warm soft tortillas with a selection of the suggestions above, drizzling with both the ranch and buffalo sauce to finish.

Recipes by: Sunbeam

Halloumi Flatbreads

Serves 4

Ingredients

• 4 Greek flatbreads
• 1 tbsp olive oil
• 250g block of halloumi, sliced
• 1 red onion sliced into thin rings
• 2 tbsp white wine vinegar
• 1 x 200g tub tzatziki
• 1 x 200g tub houmous
• Small handful Greek olives, pitted and sliced
• 4 tsp pomegranate seeds
• 8 cherry tomatoes, sliced
• 2 large handfuls of rocket leaves
• Honey for drizzling
• 1 tbsp pistachio nuts, chopped

Method:

1. Dry the sliced halloumi with some clean kitchen paper.
2. Place the sliced onions into a small bowl and add the vinegar. Stir and set aside to quick pickle.
3. Brush the halloumi slices with the oil, add these to the air fryer and cook on 200℃ for 8-10 minutes, turning halfway for even browning.
4. Remove from the air fryer and wrap in a little foil to keep warm.
5. Scatter a little water over the flatbreads, add these to the air fryer and cook on 200℃ for approx 5 minutes until warmed through.
6. Drain the pickled red onions.
7. Place the flatbreads onto a board or plate. Swirl over some of the houmous and tzatziki, top with the crispy halloumi, then divide the remaining ingredients over the 4 flatbreads, finishing with a drizzle of honey and the chopped nuts.

Recipes by: Sunbeam

Bagel Pizzas

Serves 2

Ingredients

• 2 bagels sliced in half
• olive oil
• 1 large clove of garlic, peeled and cut in half
• 4 tbsp passata
• 100g grated cheddar
• Topping suggestions – sliced black olives, small vine tomatoes (halved), pepperoni, sliced red onion and torn basil leaves.

Note: This recipe is ideal for using up slightly stale bagels. We used the topping suggestions below, however you can use different toppings. Have a look in your fridge and you will be surprised how creative you can be.

Method:

1. Take the garlic and rub this over each cut side of the bagels. Brush sparsely with a little olive oil.
2. Place these into your air fryer basket, cut side upwards and cook on Air Fry at 200℃ for approx 3-4 mins until just beginning to brown slightly at the edges.
3. Remove the bagels from the air fryer.
4. Add 1 tbsp of the passata to a bagel and spread this out evenly to cover. Sprinkle over some of the grated cheddar, then add your toppings. Repeat with the remaining bagels.
5. Place all 4 pizzas into the air fryer drawer and cook on Air fry 200℃ for approx 5 – 7 minutes until cooked.
6. Carefully remove from the drawer and add a scattering of torn basil leaves before serving.

Recipes by: Sunbeam

Drinks with a Touch of Fizz

Satisfy everyone’s taste buds with a refreshing drink they’ll love. Whether it’s a citrus-inspired punch, a refreshing tea with the bitterness of matcha or an Italian classic that is a Negroni Spritzer, all recipes can be made with Breville’s the InFizz™ Fusion drinks maker (BCA800BSS0ZAN1). Perfect for juice, tea, cocktails and wine, the InFizz™ Fusion turns your favourite beverages into fizzy delights.

Bubbly Hibiscus Citrus Punch

Serves 2-4

Ingredients:

• 12g hibiscus tea leaves
• 555g simmering water
• 100g chilled lemon juice
• 45g agave syrup
• Ice to serve

Method:

1. Place the tea leaves in a heatproof bowl and add the simmering water. Allow to stand for 20 minutes to infuse. Strain through a fine sieve and place in the refrigerator to chill.
2. Place the cold hibiscus tea, lemon juice and agave syrup in a large jug and stir to combine.
3. Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
4. With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
5. Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
6. Half fill the serving glasses with ice, pour over the punch and serve.

Recipes by: Breville

Matcha and Passionfruit Sparkling Tea

Serves 2-4

Ingredients:

• 2 tbsp matcha powder
• 220g chilled water
• 450g chilled passionfruit juice
• 30g agave syrup
• Ice to serve
• Passionfruit, to garnish

Method:

1. In a small bowl, sprinkle the matcha powder over 40g of the water and whisk to form a smooth paste.
2. Place the matcha paste, remaining water, passionfruit juice and agave syrup in a blender. Secure the lid and blend on high speed for 30 seconds.
3. Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
4. With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
5. Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
6. Fill the serving glasses with ice and pour over the sparkling tea. Garnish with passionfruit and serve.

Recipes by: Breville

Negroni Spritzer

Serves 2-4

Ingredients:

• 125g gin
• 125g vermouth
• 125g campari
• 325g chilled white wine
• Strip of orange zest, plus extra to serve
• Ice to serve

Method:

1. Place the gin, vermouth, Campari and wine in a large jug and stir to combine.
2. Place the strip of orange zest in the InFizz bottle. Using the funnel, fill the bottle to the MIN line. Top with the FusionCap™ and twist to lock.
3. With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
4. Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
5. Half fill the serving glasses with ice and pour over the negroni. Garnish with a strip of orange zest and serve.

Recipes by: Breville

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