2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt


Preheat oven to 400°F.

Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.

While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.

Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.

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400 gm firm white fish fillet {sole or basa}
2 large eggs
1/2 cup plain flour
1/2 cup fresh bread crumbs
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tsp salt
1 tsp freshly ground pepper

2 large potatoes, washed and scrubbed
1 tsp fresh rosemary
1 tbsp olive oil
2 cloves garlic, crushed

Tartar Sauce:
200 ml mayonnaise
3 tbsp capers, drained and chopped
2 tbsp jalapenos, drained and chopped
1 small shallot, finely chopped
squeeze of lemon juice
3 tbsp chopped fresh parsley
salt and freshly ground black pepper


For fish, preheat the Airfryer at 200 degree C for 5 minutes. Meanwhile, mix bread crumbs, salt, pepper, parsley and olive oil in a bowl.

Cut the fish into 8 long pieces. Crack the egg in a shallow bowl and use a fork to lightly whisk. Place the flour and breadcrumbs in separate shallow bowls.

Dip 1 piece of fish in the flour. Shake off any excess. Dip the fish in the egg, then in breadcrumbs, pressing firmly to coat.

Place the fish in air fryer. Repeat with all the remaining fish pieces and put in air fryer and cook for about 15 minutes or until golden.

For chips, cut the potatoes in wedges shape with skin on. Soak them in a bowl with mild salted water for 20 minutes.

Preheat the air fryer at 180 degree C for 5 minutes. Drain the potatoes and pat them dry with a paper towel. In a bowl, mix all the ingredients along with potatoes and toss to coat evenly. Place the chips in air fryer and cook for 25 minutes until golden, shaking them once in between. Once cooked, toss the potatoes generously with salt.

For tartar sauce, mix all the ingredients in a bowl and chill in fridge until needed. Serve with fish and chips.

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