Halogen Oven Recipes

Month: January 1970

Quesadillas with Refried Beans

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Quesadillas with Refried Beans

Posted by Editorial Staff on Jun – 26 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
½ red onion, sliced
½ tbsp olive oil
150 g (6 oz) refried beans
4 flour tortillas
1 tomato, diced
½ red pepper, sliced
1 jalapeño pepper, sliced and deseeded
75 g (3 oz) cooked diced chicken
4 tbsp grated cheddar cheese
salt and freshly ground black pepper
Cuisine: Cooking time: 20 mins Serving: 2 people

Here’s a tasty halogen recipe from Paul Brodel & Carol Beckerman.

Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link down the page to the right in our sidebar.
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Method

Cooked in the halogen oven, this traditional Mexican recipe will make a delicious treat for all the family in no time at all.

Place the red onion with the olive oil on the round oven tray on the low rack in the halogen oven. Cook at 260°C (500°F) for 5 minutes.

Pour in the refried beans, mix and cook for 3 minutes or until thoroughly heated. Remove and pour into a bowl.

Place a flour tortilla on a clean round oven tray. Spread half of the refried beans on the tortilla. Top with half the diced tomatoes, half the peppers and jalapeño, half the chicken and half the cheese.

Place on the low rack and cook at 260°C (500°F) for 6 minutes, then add another tortilla wrap on top to form a sandwich. Cook for 1 minute more.

Remove from the oven and keep warm while cooking the other quesadilla. Slice into quarters like pizza and serve with lettuce and sliced tomato.

Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman

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Roast Turkey Crown with lemon and thyme

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Roast Turkey Crown with lemon and thyme

Posted by Editorial Staff on Nov – 15 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
4 – 4 ½ kg (9 – 10 lb) turkey crown 1 bulb garlic, cut in half 1 lemon, cut in half small bunch of thyme 2 bay leaves 2 tbsp olive oil salt and freshly ground black pepper
Cuisine: Cooking time: 45 mins Serving: 2 people

Method

Remove and discard giblets and excess fat, wash turkey under cold water and pat dry.

Place the garlic, lemon, thyme and bay leaves inside the cavity of the bird and rub the skin with the olive oil. Season the skin and cavity well with salt and freshly ground black pepper

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

Cook for one hour. Using tongs turn the bird so that the other end of the breast is uppermost.

Turn the temperature down to 170°C (338°F) and cook for a further 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast.

When cooked, remove the turkey from the halogen oven onto a warm plate. Cover the turkey in foil and leave to rest for 10 to 15 minutes.

Serve with roast potatoes, peas and carrots.

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Salmon and Macaroni Bake halogen oven recipe

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Salmon and Macaroni Bake

Posted by Editorial Staff on Feb – 21 – 2013 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
225g/8 oz skinless salmon pieces
3 tomatoes
Small handful of fresh fennel leaves
1 lemon
2 tbsp fish or vegetable stock
Freshly milled salt and black pepper
100g/3 ½ oz macaroni pasta
150ml/ ¼ pint low-fat crème fraîche
2 tbsp milk
50g/1 ¾ oz grated Cheddar cheese
Cuisine: Cooking time: 50 mins Serving: 2-3 people

Here is a fantastic mains recipe from Norma Miller!

Her book, containing more than 150 delicious halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.

Method

Macaroni cheese with a twist. Use any type of short pasta tubes to make this tasty dish. You will need an ovenproof dish which fits in your oven.

1.Preheat the halogen oven to 200°C (392°F).

2. Cut the salmon into bite-sized pieces, removing any bones. Thinly slice the tomatoes and chop the fennel leaves. Squeeze the juice from the lemon.

3. Arrange the tomato slices over the base of the dish and scatter over the salmon pieces. Sprinkle over the chopped fennel, pour over the lemon juice and stock and add a little seasoning. Cover with foil.

4. Put the dish into the hot oven and cook for 12-15 minutes until the salmon is almost cooked.

5. Cook the macaroni according to the packet instructions and drain.

6. Put the hot macaroni into a bowl and stir in the crème fraîche, milk and seasoning.

7. Remove the lid from the oven and lift out the dish. Replace the lid, and set the timer for 20 minutes.

8. Quickly spoon the creamy macaroni over the salmon and sprinkle over the grated Cheddar cheese. Put back into the hot oven and cook for 10-15 minutes until piping hot and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

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Anjou Pear Cake

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Anjou Pear Cake

Posted by Editorial Staff on Jan – 23 – 2011 under Recipes
Ingredients
50g 2oz melted butter, plus bit for tin
500g 1lb2oz ripe pears peeled & cored roughly chopped(buttery type are best)
juice lemon
1 tbsp Poire William (Optional)
75g 2.5oz caster sugar
75g 2.5oz plain flour
1 heaped tsp baking powder
Pinch of salt
2 beaten eggs
2 tbsp apricot jam
icing suger for dusting
creme fraiche to serve
Cuisine: Cooking time: 60 mins Serving: 2 people

Heat oven to 180 gas 4. Line 20cm loose bottom tin line and brush with butter.

Put pears in a bowl with lemon and Poire if using.
Sieve flour +baking powder with a pinch of salt
and caster sugar. Next beat in eggs and melted butter, fold in pears with juices. Pour cake mix into tin. Bake for 50 mins or until skewer comes out clean, cool remove from tin. For glaze
melt apricot jam with 1tbsp water pass through sieve to remove lumps. Brush cake dust with icing sugar serve cold or warm with creme fraiche.

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Baked Jacket Potatoes

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Baked Jacket Potatoes

Posted by Editorial Staff on Oct – 24 – 2010 under Recipes
Ingredients
4 baking potatoes
Cuisine: Cooking time: 15 mins Serving: 2 people

Wash them and pierce several times all over with a fork or eating knife. Rub in a tiny amount of olive oil.
Pre-heat oven to 200°C (392°F).
Place potatoes on low rack.
Cook for 40/45 minutes.

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4 Responses so far.

  1. Geoff says:
    January 26, 2013 at 10:17 am

    so then does cooking time halve if only two potatoes are placed in the oven ?

    Reply
  2. Jimmy ward says:
    April 19, 2013 at 1:54 am

    High or Low rack please

    Reply

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Banana Bread

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Banana Bread

Posted by Editorial Staff on Dec – 5 – 2010 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
2 large ripe bananas mashed
100g softened butter
75g light Muscovado sugar
100ml maple syrup
1 egg beaten
150ml Greek yoghurt
250g self raising flour
1 tsp baking powder
icing sugar to dust
Cuisine: Cooking time: 15 mins Serving: 2 people

Tasty cake! A must try if you have bananas on the verge of dying!

Method

Grease large bread tin (making sure it fits oven).
Beat butter, sugar and syrup together with electric whisk until pale & creamy. Stir in egg, yoghurt and banana until evenly combined. Sift flour and baking powder into bowl mix in through. Turn into tin and place on low rack. Cover with tin foil.

Set temperature of halogen oven @ 200C/392F and cook for 35 mins. Lift foil cook further 15 mins till brown firm to touch and skewer comes out clean. Leave to stand for 10 mins turn out and cool. Hope you enjoy this!!!!

For Pecan cake Mmke cake mixture stir in 2oz pecan nuts and 1 tsp mixed spice with yoghurt and banana. While cooking beat 100g softened butter in bowl with 75ml maple syrup and 50g icing sugar until combined. Chill till cake cooled then spread over top scatter extra nuts.

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2 Responses so far.

  1. Esme says:
    September 6, 2013 at 1:11 pm

    I tried this recipe and it all went so well until I put it in the halogen oven. I had to put the tin foil over the cake after 20 minutes otherwise it would have burnt. I took it out after 50 minutes in total and it was still uncooked in the middle. Very sad. I think I’m going to try the same recipe but in a normal oven.
    I like the addition of greek yoghurt and maple syrup, it makes it a little different from other banana bread recipes that I’ve tried.

    Reply
    • Admin says:
      September 9, 2013 at 3:21 pm

      Hi Esme, thank you for bringing this to my attention. Halogen ovens obviously vary in cooking times and efficiency. I have changed the recipe to cook at 200C with tin foil over the cake. I’m glad you liked the greek yoghurt and maple syrup addition, and hope this hasn’t put you off trying other users’ recipes on here.

      Giles

      Reply

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Christmas Cookies

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Christmas Cookies

Posted by Editorial Staff on Dec – 19 – 2010 under Recipes
Ingredients
225g butter or margarine
270g brown sugar
113g sugar
3 eggs
450g flour
1-2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
225g chopped raisins
115g chopped black walnuts
Cuisine: Cooking time: 15 mins Serving: 2 people

Method

1. Cream butter and sugar; add eggs, beat well.
2. Measure and mix flour, salt, baking powder and spices.
3. Add to first mixture and stir in raisins and nuts.
4. Form into two logs about 1 1/2 to 2 inches in diameter.
5. Place on bread board and refrigerate over night.
6. Slice and sprinkle with sugar and bake on 230C and covered for 10-12 minutes.

Let them cool and enjoy!

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Christmas turkey

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Christmas Turkey in your Halogen oven

Posted by Editorial Staff on Dec – 2 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
5.5kg (12lb) turkey
125g (0.28lb) butter softened
1 pack sliced pancetta/streaky bacon
200ml (7fl oz) water
200ml (7fl oz) white wine

1 onion peeled and halved
1 lemon zested then halved
1 orange zested then halved
small bunch of rosemary and thyme
roughly chopped carrots
Cuisine: Cooking time: 50 mins Serving: 11-12 people

Method

Hi everyone! This is a recipe for a traditional roast turkey in your Halogen oven.

Cooking time – 12-14 minutes per lb fresh, not from frozen turkey.

1. Remove the giblets from inside the turkey.
2. Chop half the rosemary and thyme leaves finely and add to the softened butter along with the orange and lemon zest.
3. Spread butter all over the turkey, season very well then lay the slices of pancetta or bacon over the turkey.
4. Push the remaining herbs, orange and lemon halves and half of the onion into the turkey cavity.
5. Place some roughly chopped veg such as onions or carrots in a large roasting tin (making sure it fits in your Halogen oven) for the turkey to sit on.
6. Pour the white wine and water around the turkey.
7. Cover and seal the roasting tin with foil.
8. Cook for the calculated time, in this case 144-168 minutes at 204°C/400°F. You need to place the turkey breast side down to begin cooking then half way through turn it over and cook the other side.
9. Remove the foil for the last 10 mins to allow the skin to crisp up.
10. The turkey can now be left covered in a warm place to rest for between 30-45 mins.

Merry Christmas!

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Hot Cross Buns: a Halogen Easter Special!

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Hot Cross Buns: a Halogen Easter Special!

Posted by Editorial Staff on Mar – 27 – 2013 under Easter halogen oven recipes, Easter halogen recipes, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1lb/16oz flour
1 tsp salt
1 level tsp mixed spice (or less)
0.12lb/2oz butter
0.12lb/2oz currants
0.06lb/1oz yeast
0.09lb/1.5oz sugar
0.5 pint/10 uk fl oz milk (about)
Cuisine: Cooking time: 25 mins Serving: 6-8 people

Here’s a fun traditional recipe for Easter with family and friends.

Method

Sift together the flour, salt and spice. Rub in the butter and then add the currants.

Warm the mixture. Cream the yeast and the sugar together and add the warm milk; leave to sponge for about 10 minutes.

Mix the flour etc. with the yeast and milk to form a light dough. Beat well and leave in a warm place to rise until the dough has doubled its bulk. Turn onto a floured surface and knead well and then divide into 12 pieces. Make into buns then flatten and mark with a cross.

Stand on a floured baking tray in a warm place to prove for about 20 minutes. Bake in the halogen oven for 20 minutes at 180°C (356°F). When cooked, brush with a glaze made by dissolving a little sugar in water.

Use a mixer with a dough hook; it works very well. Put 6 or as many as fit in the halogen oven on the higher rack and 6 on the lower. Use the extender ring if the ones on the top brown too quickly.

Swap them round after 10 minutes but turn them over on their rack and cook for about another 6-8 minutes, again swapping those on the top with those on the bottom.

Serve and enjoy

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Meringue Recipe

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Meringue Recipe

Posted by Editorial Staff on Jan – 23 – 2011 under Recipes
Ingredients
2oz Granulated Sugar
2 Egg Whites (large Fresh Eggs) room temperature
2oz Caster Sugar
Cuisine: Cooking time: 15 mins Serving: 2 people

Method

Cut a round piece of baking parchment to fit the bottom of your Halogen Oven

Whisk egg whites with a mixer till it forms soft peaks.
Gradually add sugar a bit at a time till peaks return and mixture is shiny and glossy.

Place large spoonfuls (approx 6) on the baking parchment.
Cook on low heat setting (1) for 1 hour.

Meringues will be lovely and white and won’t need drying out as they do with a conventional oven.
You can lift them right away and make next batch.

When meringues are complete, whip up double or whipping cream and place large amount between two meringue shells and place in muffin paper case.
Enjoy!

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