Looking to upgrade your kitchen essentials? Wiltshire offers a range of cookware designed to make meal prep and cooking a breeze. Whether you’re whipping up single-serving omelettes or experimenting with air fryer recipes, Wiltshire has the perfect items.
The Wiltshire Easycook Ceramic Non-stick Frypan 20cm is a kitchen essential that combines functionality with elegance. This frypan is designed for the modern home cook, offering a smooth, non-stick ceramic surface that ensures easy food release and effortless cleaning. Its 20cm size makes it versatile enough for cooking small meals or side dishes, while the ergonomic handle provides a comfortable grip, making it a pleasure to usktichee. Whether you’re flipping pancakes for breakfast or sautéing vegetables for dinner, the Easycook Ceramic Frypan ensures even heat distribution and superior cooking performance every time.
Introducing the Wiltshire Silicone Air Fryer Round Collapsible Pan 19cm – a must-have for air fryer enthusiasts looking to maximize their cooking versatility. This innovative pan is made from high-quality, heat-resistant silicone, allowing you to cook a variety of dishes with ease. Its collapsible design means it takes up minimal storage space when not in use, making it perfect for kitchens of all sizes. The 19cm size is ideal for fitting into most standard air fryers, and the pan is dishwasher safe, ensuring hassle-free cleanup. From baking cakes to roasting vegetables, the Wiltshire Silicone Air Fryer Pan is your go-to accessory for healthy, delicious meals.
Creamy Sun Dried Tomato Baked Gnocchi
Serves: 4 | Prep 20mins | Cook 20mins
Ingredients
- 2 tbsp extra virgin olive oil
- 1 x 500g packet refrigerated fresh potato gnocchi
- 1/4 cup unsalted butter
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon dried chilli flakes
- 400g cherry or mini roma tomatoes
- 1/4 cup sun dried tomato pesto
- 2/3 cup thickened cream
- 1/4 cup torn basil basil leaves, plus more for serving
- 250g buffalo mozarella
Method
- Preheat oven to 180°C (fan forced).
- Place the Wiltshire Ceramic Frypan on a stove over medium-high heat with 1 tbsp olive oil and heat. Add one packet of potato gnocchi to the pan and break up any that are stuck together with a wooden spoon. Cover with a lid and cook, without stirring, for 3-4 minutes until golden on the bottom, then remove from pan.
- In a small bowl stir together the cream and sun dried tomato pesto until combined and set aside.
- Add the second tablespoon of olive oil to the pan with the garlic, chilli flakes and freshly ground salt and pepper to taste and cook until garlic is golden. Add tomatoes and cook until the tomatoes blister then press on them gently to release their juices.
- Add the crispy gnocchi back to the pan with the creamy pesto mixture and basil and toss until well combined. Tear the mozzarella into large pieces and dot over the dish, then place the frypan in the open and bake for 20-25 minutes until the mozzarella is golden and the mixture is bubbling.
- Serve immediately with more torn basil and freshly ground black pepper.
Air Fryer Potato Au Gratin
Serves: 6 | Prep 15mins | Cook 40mins
Ingredients
- 800g Sebago potatoes, peeled and thinly sliced*
- 1 tbsp unsalted butter, melted
- 200ml thickened cream
- 2 tsp minced garlic
- 1 tsp sea salt flakes
- 1/2 tsp chicken stock powder
- 3-4 thyme sprigs, leaves retained, plus extra to serve
- 50g Colby cheese, grated
- Salt and pepper, to serve
Method
- Arrange the sliced potatoes vertically in a 19cm Wiltshire Silicone Air Fryer Round Collapsible Pan being careful not to pack them in too tight or stack them too thick (or you will need a much longer cooking time). In a large jug, combine the melted butter, cream, garlic, salt, thyme leaves, stock powder, salt and pepper to taste, and mix well to combine, then pour over the potatoes ensuring you get the mixture into all the pockets of potato.
- Top with the grated cheese and cover with baking paper and then foil. Air fry for 35 minutes at 180°C, then remove foil and cook for an additional 10 minutes at 180°C.
- Allow to cool for 10 minutes then serve.
- For ease and speed, we recommend using a mandolin to slice the potatoes thinly for this recipe. You can use a knife but it is more labour intensive.
