Halogen Oven Recipes

Category: Halogen Oven Recipes

Hot Cross Buns: a Halogen Easter Special! : Halogen Oven Recipes

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Hot Cross Buns: a Halogen Easter Special!

Posted by darko 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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Chips/French Fries : Halogen Oven Recipes

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Chips/French Fries

Posted by darko on Jan – 4 – 2011 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
2 Medium Potatoes (washed and peeled)
Cooking oil/olive oil
Cuisine: Cooking time: 15 mins Serving: 2 people

Method

Preheat the oven at 250°C/482°F 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 halogen oven frying pan. Halogen Oven Steamer & Frying Pan available here (only with steamer from Amazon).

Brush with a splash of oil for added crispness, reduce the oven heat to 200°C/392°F and place the baking pan onto the high rack in the halogen oven, cook the french fries for 10 minutes.

Reduce temperature to 180°C/356°F and cook 5 minutes more for chips.

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

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Savoury Beef Dumplings : Halogen Oven Recipes

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Savoury Beef Dumplings

Posted by darko on Sep – 9 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1 1/2 (6oz) cups flour
3 tsp baking powder
1/2 tsp celery salt
1/2 tsp sage
1/2 tsp salt
1 tsp dried parsley
1 1/2 tbsp margarine
1/4 pint (3/4 cup) water
1 1/2 tbsp shortening
Cuisine: Cooking time: 30 mins Serving: 2 people

Method

Mix all ingredients in a large bowl using fork. Mixture is for 10 dumplings. Add the water then cut up the shortening. Drop into hot stew.

Cook in halogen oven on the low rack at 180°C/356°F for 10 minutes uncovered then cover with foil and cook for another 10 minutes. After the 20 min the dumplings are ready! Serve straight out of the oven.

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Banana & Carrot Cake

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Banana & Carrot Cake

Posted by Editorial Staff on Jun – 19 – 2012 under Halogen Oven Recipes, Recipes
Ingredients
2 mashed bananas
125g (4.4 oz) grated carrots
300g (10.6 oz) plain flour
150g (5.3 oz) dark soft brown sugar
4 lightly beaten eggs
175 ml (1/3 of pint) sunflower oil
115g (4.1 oz) walnuts, bashed
115g (4.1 oz) sultanas
Juice of 1 orange
Zest of 2 oranges
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Ingredients for the icing
100g (3.5 oz) sifted icing sugar
150g (5.3 oz) cream cheese
Juice and zest of 1 lemon
Cuisine: Cooking time: 80 mins Serving: 1 people

Method

This cake will serve six to eight people. Take a loose-bottom square cake pan and grease with some butter. Line with baking paper and put aside.

Into a large mixing bowl place the mashed bananas, carrots, sugar, eggs, oil, walnuts, sultanas and the zest and juice of the orange. Mix in with a wooden spoon.

Sift the flour, bicarbonate of soda, cinnamon and baking powder on top of the mixed ingredients and using an electric hand beater, whisk until smooth.

Pour the mixture into the prepared cake pan. Bake at 180°C (356°F) for 35 mins on the lower rack of the Halogen oven.

After this, turn down the heat to 160°C (320°F) and bake for a further 35 minutes or until the cake is cooked through. Insert a metal skewer into the cake – if it comes out clean then it’s done.

Leave the cake to cool in the cake pan for about 6-10 mins. After that, turn out onto a cooling rack and leave until it has finished cooling.

Then mix all of the icing ingredients in a bowl with a wooden spoon and glaze cake top with the mixture. Enjoy!

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Asian Ginger Beef

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Asian Ginger Beef

Posted by Editorial Staff on Jun – 29 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
3 tbsp wok oil
625g/1lb 6oz lean braising steak cut into small chunks
2 celery sticks
2 red peppers cored and chopped into chunks
415ml/14.5 uk fl oz hot beef or veg stock from cube
1 tbsp dark soy sauce
3cm fresh ginger grated
½ tsp dried red chilli
1 tbsp cornflour
2 tbsp water
200g/7oz sugar snap peas halved length ways
½ bunch spring onion
Cuisine: Cooking time: 50 mins Serving: 6 people

Method

Please note: this recipe requires cooking on a hob at the start.
Prep time 25 mins
Cook time 1hr 10 mins
Preheat halogen oven to 200°C (392°F).

Heat 2 tbsp oil in large frying pan on hob. Fry beef until lightly browned. Transfer meat to casserole dish.

Add remaining oil to pan, fry celery and peppers until beginning to soften then add to meat in dish.

Pour over stock, add soy sauce, ginger and chillies to dish, stir gently then cover with foil and place on low rack in the halogen oven. Cook for 50 mins or until beef is tender.

Blend cornflour with water. Stir into beef, add snap peas and spring onion. Cover again with the foil and cook for a further 10 mins. Serve with Thai rice.

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Whole Stuffed Fish Roasted with Almonds

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Whole Stuffed Fish Roasted with Almonds

Posted by Editorial Staff on Jun – 21 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
100g/3 ½ oz mushrooms
2 tbsp sunflower oil
Large handful of spinach leaves
Small bunch of dill
1 lime
Freshly milled black pepper
Large whole fish, such as sea bass or salmon, gutted, about 900g/200lb
55g/2 oz flaked almonds
Cuisine: Cooking time: 60 mins Serving: 3-4 people

Here’s a delicious halogen oven recipe from Norma Miller.

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

Method

Mushroom, spinach and dill is my choice of stuffing, but try breadcrumbs, fennel and watercress leaves for a change. You will need a large roasting tin which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F).

2.Prepare the stuffing: finely chop the mushrooms and put into the roasting tray with 1 tbsp of the oil. Put into the hot oven and cook for 6-8 minutes until the mushrooms are beginning to sizzle. Remove from the oven and spoon the mushrooms into a bowl.

3.Thinly shred the spinach leaves and dill. Grate the rind from the lime, cut in half and squeeze out the juice. Stir them all into the bowl or mushrooms and add a little black pepper.

4.Spoon the stuffing into the body cavity of the fish. Carefully lift the fish into the roasting tin. Make three or four diagonal cuts on the side of the fish, drizzle over the remaining oil and scatter over the almonds.

5.Cover and cook in the hot oven for 40-55 minutes until piping hot and cooked through, but start looking to see if it is cooked from 35 minutes onwards. (The time will depend on the thickness of the fish.) Remove the cover for the last 15 minutes.

Source: “The Halogen Oven Secret”, Norma Miller

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Lemon and Oregano Pork Escalopes

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Lemon and Oregano Pork Escalopes

Posted by Editorial Staff on Mar – 7 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
550 g (1 ¼ lb) pork fillet, in 1 or 2 pieces
25 g (1 oz) flour
salt and freshly ground black pepper
2 eggs, beaten
finely grated zest of 1 lemon
100-150 g (4-6 oz) fresh breadcrumbs
2 tsp dried oregano
1 tsp sunflower oil
spray oil
Cuisine: Cooking time: 15 mins Serving: 10 people

Here’s a fantastic 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 to the right in our sidebar.

Method

Cut the pork into 8 slices, about 2.5 cm (1 in) thick, and place them between sheets of parchment paper. Beat with a kitchen mallet or a rolling pin until they are about 6 mm (¼ in) thick.

Set out 3 plates. On the first, put the flour, seasoned with salt and pepper; on the second, put the beaten egg; and on the third, mix together the lemon zest, breadcrumbs and oregano.

Dip each pork escalope first in the flour, then into the egg and finally roll in the breadcrumbs, until well coated.

Lightly grease the oven tray with sunflower oil, and add 4 escalopes at a time.

Cook at 200°C (400°F) on the high rack of the halogen oven for 5 minutes, turn the escalopes over, spray with a little oil and cook for another 5 minutes, until the breadcrumbs are crisp and the pork is cooked.

Keep warm while you cook all the escalopes. Serve with either garlic or lemon mayonnaise.

To make garlic or lemon mayonnaise, just add 1 crushed clove of garlic or 1 tsp lemon zest to 5 tbsp mayonnaise.

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

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Grilled Prawns : Halogen Oven Recipes

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Grilled Prawns

Posted by darko on Apr – 27 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
700g (25oz) of jumbo prawns (cleaned and peeled)
1 1/4 cup of melted butter or margarine
1 garlic clove (peeled and minced)
2 tbsp of lemon juice
Cuisine: Cooking time: 12 mins Serving: 2-4 people

Method

Preheat the halogen oven to 220°C (428°F).
Rinse and dry the prawns.
In a small bowl, mix the melted butter with the lemon juice along with the garlic.
Brush the prawns with the butter mix and arrange directly onto the high rack, or if you have a toasting rack for halogen oven you can also use this as you’re cooking as close to the element as possible for quicker grill times.
Grill the prawns for about 8-10 minutes, times may vary depending on use of the high rack or toasting rack.

Serve with rice, enjoy!

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Macaroni Bake : Halogen Oven Recipes

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Macaroni Bake

Posted by darko on Aug – 20 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
125g (4.4oz) leeks, thinly sliced
150g (5.3oz) macaroni
2 red onions, finely sliced
1 pepper, finely chopped
15ml (0.026 pint) tablespoon olive oil
150ml (1/4 pint) carton natural yoghurt

150g (5.3oz) light cream cheese
400g (14oz) can chopped tomatoes, drained
Salt and freshly ground black pepper
65g (2.3oz) Cheddar cheese, grated
Cuisine: Cooking time: 41 mins Serving: 4 people

Method

1. Pre-heat the Halogen Oven to 180ºC (356ºF).
2. Put the leeks into a saucepan of boiling water. Bring back to the boil and drain.
3. Cook the macaroni in a large pan of boiling salted water for 10 – 12 minutes and drain.
4. Mix together the onions and peppers. Heat the oil in a large frying pan and fry for 3 – 4 minutes until softened but not brown.
5. In a bowl, mix together the yoghurt, cream cheese, tomatoes and seasoning. Mix in the macaroni and the vegetables.
6. Put into a suitable (oven safe) dish and sprinkle with grated cheese. Bake on low rack for 20 – 30 minutes until golden.

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Quesadillas with Refried Beans : Halogen Oven Recipes

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Quesadillas with Refried Beans

Posted by darko 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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