Ingredients:
3 eggs
1 teaspoon of salt, or (salt according to taste)
8 sausages
125g of plain flour

4 tablespoons of vegetable cooking oil
175 ml of milk

Making the batter: put the flour and salt in a big bowl, make a well in the centre now add the eggs.

Pour in half of the milk, mix in well until it’s smooth –  add the rest of the milk, whisk well until you see tiny bubbles. Let it to rest for a while.

On the low rack place a small roasting tin with oil and sausages in it. Cook at 200C (400F) for around 10 minutes or until sausages turn brown.

Next pour the batter over the sausages ( the oil in the roasting tin must be very hot when you do that) and cook at 200C (400F) for about 30 to 40 minutes or until the batter has risen and is golden brown.

Toad in the Hole complete. Serve with Onion gravy if you wish.

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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

Instructions
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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Preheat Halogen Oven to 180 deg C

7 oz Utterly butterly
7 oz Caster Sugar
7 oz SR Flour
3 TBSP cocoa powder ( mixed in warm water to make runny paste)
3-4 Eggs (weigh eggs so they are same weight as dry ingredients, 7oz)

Read the rest of the Chocolate & Vanilla Cake on our forums

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2 Medium Potatoes (washed and peeled)

Cooking oil/olive oil

Preheat the oven at 250 degrees C for 6 minutes prior to cooking.

Slice the potatoes into 2-3mm spears (for fries). For chips, slice into 5-10mm.

Spread the potato spears out evenly in a frying pan. Frying pan for your halogen oven available here

Brush with a splash of oil for added crispness, reduce the oven heat to 200 degrees C and place the baking pan onto a high rack in the oven, cook the french fries for 10 minutes.

Reduce temperature to 180 degrees C and cook 5 minutes more for chips.

You can also use paprika or curry to make the fries. Just sprinkle in the desired power.

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Another tasty meal. A must try. Its also very healthy.

Serves 4
Prep time 20
Cook time 50mins

Ingredients

8 large skin & boneless chicken thighs
1 tsp cumin seed
1tsp coriander seed
3tbsp olive oil

2 Garlic cloves crushed
2 Red onions thinly sliced
100g (3.5oz) Green lentils rinsed
400g (13oz) Can Chopped Toms
2 tbsp Sundried tom paste
1 tbsp light Muscovado sugar
300ml (0.5pint) Chicken stock
Salt & Pepper

Season chicken with salt pepper.Crush cumin + coriander seeds in mortar and pestle

Heat oil in frying pan on hob gently fry chicken for 5 mins, stirring, until beginning to colour. Stir in garlic, onion and crushed spices.

Turn into casserole dish add lentils. Put tomatoes, tomato paste, sugar and stock into frying pan bring to boil pour over chicken lentils. Mix ingredients together to combine season with salt+pepper. Cover dish with foil place on low rack.

Set oven at 200c and cook for 40 mins until chicken is cooked through. Serve with rice, couscous or flat breads and roasted tomato salad

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To serve two
1 Sliced onion
3 Medium size thinly sliced potatoes
500 ml Hot vegetable stock..

Read and discuss the rest of the recipe on our forums!

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…Perfect accompaniment to any Italian food!

Ingredients (Serves: 10)
2 cups biscuit mix, dry
2 tablespoons basil pesto, from jar
¼ cup Parmesan cheese, grated

2/3 cup milk, nonfat
¼ cup butter, softened or melted
1 teaspoon garlic powder
1 teaspoon parsley, dried

Mix all ingredients, except for butter, garlic powder and parsley, together and
scoop out with ice cream scoop onto tray.
Place on low rack of oven and bake at 400ºF for 10 minutes.
Mix together remaining ingredients and brush onto tops of rolls.
Return to oven and bake a few more minutes.
If you want the bottoms to brown more, you may want to turn them over the last five minutes of
baking.

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Tasty cake! A must try if you have banana’s on the verge of dying!

Ingredients
2 large ripe bananas mashed
100g softened butter
75g light Muscovado sugar
100ml maple syrup

1egg beaten
150ml Greek yogurt
250g self raising floue 1tsp baking powder
icing sugar to dust

Method

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

Set temperature @ 175 and cook for 35 mins. lift foil cook furteher 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 Make cake mixture stir in 2oz pecan nuts and 1tsp mixed spice with yogurt and banana. While cooking beat 100g softened butter in bowl with 75ml maple syrup 50g icing sugar until combined chill till cake cooled then spread over top scatter extra nuts.

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Baked Cod with Crumb Toped

Ingredients (serves 4):
4 x 150g skinless firm white cod steaks
1 beef steak tomato
1 medium leek
4 tablespoons stuffing mix
100g grated mature Cheddar cheese

Method:

1. Pre-heat the Halogen Oven to 200ºC (400ºF).

2. Wash and pat dry the fish steaks and place on a baking sheet lined with baking paper.

3. Thinly slice the tomato. Trim and shred the leek. Arrange the sliced tomato over the fish

so they overlap and then pile on the leek.

4. Sprinkle over the stuffing mix, and top with the cheese.

5. Bake in the Halogen Oven for 10 – 15 minutes or until tender and cooked through

The recipe temperatures and cooking times are for guidance only, it may vary depending on your taste.

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Ingredients (serves 6):

Base: 450g shortcrust pastry mix
Filling: 500g Bramley apples, peeled, cored and chopped
1 pinch ground cloves
5ml teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g raisins

70g caster sugar
Top: 1 medium size egg, well beaten
20g caster sugar