Description

The Ninja Foodi from Shark Ninja is an incredibly versatile device and the cooking possibilities are endless. Many recipe books already exist for this device but none of them seem to cater for the British, Irish, Australian or European markets… until now that is.

The recipes are aimed not at the kitchen gurus or the Ninja experts, rather to the proud new owners of the Foodi. I’ve written the methods out in such a way that no steps are missed out. I don’t use confusing terminology or abbreviations and use my words very carefully. The methods are written for someone who has not had their device for a long time.

I only include ingredients that are available to buy from UK supermarkets and every single ingredient has been checked via the Asda, Sainsbury’s and Tesco websites (often in store at Aldi and Lidl too) to ensure easy sourcing. The recipes are written logically such that they start usually with the preparation steps; namely what needs to be washed, peeled and chopped before any heat is applied to the ingredients. When I need you to boil a kettle, I will tell you five minutes before you need boiling water in the recipe.

Recipes include:

• Spicy chicken casserole
• Sweet and sour chicken
• Cottage & Shepherd’s pie
• Thai green chicken curry
• Beef curry
• Irish beef stew
• Full English breakfast
• Vegetarian Asian noodles with lemongrass
• Lancashire veggie hotpot
• Toad in the hole with gravy
• Cheese & chive scones
• Fruit scones
• Marble cake
• Carrot cake
• Leek & potato soup
• Sweet potato & onion soup
• … and so many more.

Recipes are split between main courses, main course components, side dishes, soups and desserts, meaning that access to a kitchen is required for many of the recipes.

The Author assumes that the user has access to basic kitchen equipment, such as a refrigerator, a sieve or colander, sharp knives, a stove, a baking tin, a frying pan and saucepans, although many of the recipes do not require any further equipment. Many of the recipes found within will be more familiar to the user of this cookbook, but they have been tweaked or reimagined so that they fit to the Ninja Foodi multi-cooker devices and many recipes will be completely new.

The timings and ingredient amounts, therefore the recipes, are designed to work flawlessly in the Ninja Foodi 7-in-1, 9-in-1 MAX, 10-in-1, 11-in-1, 14-in-1 and 15-in-1 devices.

Many recipes also include full colour photographs but not every recipe, due to space and page count limitations, which keep the price of this book down.

An index of ingredients is also at the end of the book, making it easier to locate recipes based on what’s in your refrigerator.
This book is available in printed formats, a colour version with the green cover and a black-and-white version with a brown cover. While the books are identical in terms of content, some users would rather pay more for colour photographs whereas for other users, the price is more important.

About the Author David Small:

I’m David, a Brit. I’m excited to bring my Ninja Foodi recipes to print in “The BIG Metric Ninja Foodi Cookbook”. I’m proud of the fact that my book is the first to be written with Europeans in mind. Gone are the cups, degrees Fahrenheit and ounce measurements and embraced are the gram, degrees Celsius and the litre. It may sound trivial, but this is game-changing for owners of the Ninja Foodi all-in-one cooking devices. If you like my books, I’d be more than happy to see your review. If you’re fan, I’d love to hear your feedback too!

My recipes are aimed not at the kitchen gurus or the Ninja experts, rather to the proud new owners of the Foodi. I’ve written the methods out in such a way that no steps are missed out. I don’t use confusing terminology or abbreviations and use my words very carefully. The methods are written for someone who has not had their device for a long time. I only include ingredients that are available to buy from European supermarkets and every single ingredient has been checked via the Asda, Tesco and Sainsbury’s websites to ensure easy sourcing. The recipes are written logically such that they start usually with the preparation steps; namely what needs to be washed, peeled and chopped before any heat is applied to the ingredients. When I need you to boil a kettle, I will tell you five minutes before you need the water in the recipe.