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Privacy NoticeIf you’re looking for some easy recipes for the weekend then This Morning’s resident baker Juliet Sear has exactly what you need. The food expert, who recently announced she’s become a grandmother for the first time, has a bundle of air fryer recipes, especially for baking. From a blueberry lemon cake, a quiche, a tomato Galette and Pavlova – if you’re in need of inspiration look no further. Here are some of our favourite bakes, all created from the nifty gadget that is the air fryer, with thanks to the TV baker and her Air Fryer Baking Magic recipe book.
Juliet Sear, the resident baker on This Morning, has a series of fir fryer recipes not to be missed
(Image: Instagram/Juliet Sear)
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Blueberry Lemon Cake
Try Juliet’s Blueberry Cake
(Image: David Loftus)
Serves 8-10 Ingredients For the sponge: 135g softened butter, plus extra for greasing 100g full-fat Greek yoghurt, plus extra to serve 3 medium eggs Zest and juice of 1 lemon, plus extra zest to decorate 150g self-raising flour 135g golden caster sugar 150g blueberries, plus extra to serve For the buttercream: 250g unsalted butter, softened 500g icing sugar, sifted 1 tsp vanilla extract A little milk, to loosen 3 tbsp blueberry jam Method 1. Grease and line two 15cm (6in) round cake tins, or use silicone moulds. 2. Start by making the sponge. Put the butter, yoghurt, eggs, lemon zest and juice, flour and sugar in a large bowl. Mix briefly with an electric whisk until the batter just comes together. Divide half the batter equally between the prepared tins. Sprinkle over half the blueberries, then top with the remaining batter. Sprinkle over the remaining blueberries. 3. Preheat the air fryer to 140°C. Bake for 25–30 minutes until risen, golden and slightly shrinking away from the sides. A skewer inserted into the centre should come out clean. 4. Cool in the tins for 10–15 minutes, then turn out onto a wire rack to cool completely. Trim the tops of the cakes to level them, if needed. 5. To make the buttercream, beat the butter until smooth and creamy, then gradually beat in the icing sugar and vanilla until you have a light, smooth and fluffy buttercream. Loosen with a little milk to make it easier to spread but make sure it still holds its shape. 6. Place one cake onto a plate or stand and spread over about 150g of buttercream. Make a well in the middle with a palette knife, pushing the buttercream out to the edge, and fill the middle with 2 tablespoons of the jam. Place the second cake on top and cover the top and sides of both cakes with the remaining buttercream, using a palette knife to spread it around. 7. Using the tip of a knife or the back of a teaspoon, splodge dots of the remaining jam around the sides and dot over the top, then using a toothed scraper, drag around the outside to sweep the jam through. Use the tip of a palette knife or the handle of a teaspoon to make a circular swirl over the top of the cake to add a spiral design and sweep the jam through the icing. Mum’s Quiche
Juliet’s Mum’s quiche is the perfect bake for the summer!
(Image: David Loftus)
Makes 20cm quiche or six tarlets Ingredients For the pastry (for either size): 180g plain flour, plus extra for dusting 90g unsalted butter, chilled and cubed, plus extra for greasing ¾ tsp sea salt 1 medium egg, plus 1 yolk About 2 tbsp ice cold water For the filling (if making a large quiche): 225g double cream 3 medium eggs 120g strong Cheddar, grated 75g veggie bacon (or regular), chopped, fried and drained 1 tbsp chopped chives (optional) Freshly ground black pepper For the filling (if making 6 tartlets): 150g double cream 2 medium eggs Freshly ground black pepper 120g strong Cheddar, grated 75g veggie bacon (or regular), chopped, fried and drained 1 tbsp chopped chives (optional) Method 1. Lightly grease a 20cm (8in) round fluted tin, or six 10cm (4in) tartlet cases. 2. Start by making the pastry. In a food processor, blend the flour, butter and salt together until the mixture resembles breadcrumbs. Add the egg and yolk and a dash of ice-cold water – just enough for the mixture to form into clumps – do not over-process. If doing by hand, rub the flour and butter with your fingertips and mix in the egg yolk and water with a cold knife. 3. Roll out the pastry immediately to 3–4mm thick and line the tin or cases, pushing the pastry into the fluted edge. Trim off the excess pastry, keeping the scraps in case of the odd tear or hole you may need to patch up, then refrigerate for at least 30 minutes before baking. Prick the base(s), then line them with parchment paper and baking beans. 4. Preheat the air fryer to 160°C. Bake for 15–20 minutes until the case(s) begin to colour and dry out. The tartlets will take slightly less time to bake – just keep your eye on them as they may need a couple of minutes less. 5. Remove the beans and bake for a further 10 minutes for the large case, and 5–6 minutes for the small cases, or until as golden and crisp as you like. 6. To make the filling, beat the cream and eggs together with plenty of black pepper. Scatter the base(s) with half the cheese, then sprinkle over the cooked bacon. Pour over the remaining cream and egg mixture and top with the remaining cheese. Sprinkle with chives, if using. 7. Bake the large quiche for 25–30 minutes and the tartlets for 10–12 minutes until risen, puffy and deeply golden brown. Allow to cool for 10–15 minutes before serving, or allow to cool completely and serve cold or at room temperature. Tomato Galette
Spice up your lunch with this Tomato Galette
(Image: David Loftus)
Serves 6 – 8 Ingredients 150g tomatoes of your choice 1 tsp sea salt, plus extra to taste 75g strong Cheddar, grated 1 tbsp chopped oregano or thyme, or a mix 1 egg, beaten, to glaze Freshly ground black pepper, to taste For the pastry: 180g wholemeal spelt flour (or plain flour), plus extra for dusting 100g unsalted butter, chilled and diced 1 tsp sea salt 1 medium egg, beaten Method 1. Slice the tomatoes to 5mm (¼in) thick. Put them in a colander set over a large bowl and sprinkle over the salt. Set aside for 1 hour to draw out the juices. 2. If you have an oven-style air fryer, line a baking sheet with parchment paper. If using the basket kind, cut two pieces of parchment paper to fit the baskets, with an overhang of 5cm (2in) to help lift the galettes (or use silicone liners). 3. To make the pastry, tip the flour, butter and salt into a food processor and blitz to fine breadcrumbs. Add the egg and pulse to a soft dough – if the dough seems dry, add ½ teaspoon of cold water at a time until it comes together. 4. Knead the pastry briefly, pat into a round, and roll it out on a lightly floured work surface. Before the pastry is fully rolled out, transfer it to the prepared baking sheet and continue rolling out to a rectangle approximately 28x24cm. If making two smaller galettes, make the bases slightly smaller than the basket and liner so the steam can escape. This will prevent soggy bottoms. 5. Add half the cheese, arrange the tomatoes in an even layer, then sprinkle with thyme and the remaining cheese, leaving a border of about 5cm (2in) around the edge. Season with salt and pepper. 6. Brush the pastry border with egg wash, then fold the border up so it slightly overlaps the filling. Brush with more egg wash. 7. Preheat the air fryer to 160°C. Bake for 45–50 minutes for the large galette, 30–35 minutes for the smaller ones. The pastry should be golden and crisp, the tomatoes soft and browning. Remove the parchment paper and allow the base to crisp up for the last 5–10 minutes. Leave to stand for 5–10 minutes. 8. Serve warm, garnished with fresh herbs, with a side salad. Pavlova
This air fryer Pavlova is the easiest dessert to impress your dinner party guests!
(Image: David Loftus)
Serves 6 – 8 Ingredients For the meringue: 3 egg whites, at room temperature 150g white caster sugar ¾ tsp white vinegar 50g white chocolate For the topping: 100g double cream 2 tsp icing sugar (optional) 1 tsp vanilla extract About 150g mixed fruits or berries of your choice Method 1. Start by making the meringue. Put the egg whites into a heatproof bowl. Add the sugar and vinegar and set the bowl over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the water. 2. Use a balloon whisk and beat the egg whites and sugar to encourage the sugar to dissolve. This will take a few minutes – use your fingertips to check the consistency. If the mixture feels gritty, then continue to cook and whisk over the pan. When ready, the mixture should feel warm and slippery/silky smooth between your fingertips. 3. Remove the bowl from the heat and use an electric hand mixer to whisk on high speed until the meringue holds firm peaks – this can take 10 minutes or more. The meringue should be stiff and glossy. 4. If you want to be super neat, draw a 20cm (8in) circle on a piece of parchment paper (subject to the size of your air fryer) and place the paper in the air fryer basket. Fit a piping bag with a 1cm star tip (Wilton 1m) and fill the bag with the meringue. Hold the piping bag over the paper at a 45-degree angle and pipe a ring of meringue around the outer pencil line, using a spiral motion to create a rope effect, then fill in towards the centre. Then go back around the outer edge in a swirly style to create the height (alternatively, you can spoon the meringue into the lined basket in one mound, then spread it out and create a well in the centre, lifting the spoon on and off the top of the meringue ring to create little peaks). If you have an oven-style air fryer, do this on a baking sheet and slide it in. 5. Preheat the air fryer to 120°C. Bake for 30 minutes, then reduce the temperature to 100°C and bake for a further 50 minutes–1 hour. Turn off the heat and leave in the air fryer to cool completely. If making ahead, melt the chocolate and paint the inside of the cooled pavlova and allow to set, then store until needed. 6. When ready to fill, put the cream, icing sugar, if using, and vanilla in a bowl and whisk until the cream holds soft peaks. Fill the meringue with the cream, top with the fruit and serve immediately. Air Fryer Baking Magic by Juliet Sear is published on the 18th July (£20.00, HarperCollins) Photography by David Loftus.Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnThis MorningFood
