Ingredients

1 tbsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)

1 tbsp parsley (fresh) or 1/2 that amount (if dried)
1 ½ pts/852ml of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
Seasoning

Here’s a tasty vegetable soup recipe for your halogen oven. Please note: this recipe requires cooking on a hob at the start.

Method

Roughly chop up all the vegetables, keeping the chopped leek separate…

On the hob heat the oil/butter in a casserole dish that fits in your halogen oven and then gently fry the leek for 3 or 4 minutes. Once it is starting to soften, add the rest of the vegetables.

Preheat the halogen oven to 220°C (425°F) and place the dish on the high rack, cooking for 5-8 minutes, stirring occasionally to prevent any burning.

Add the water or stock and curry powder, cover with a lid or secured double-tin foil, bring to the boil and then simmer at 200°C (392°F) for 30-40 minutes until everything is cooked and soft.

Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.

If the soup is too thick, thin it down with either a little more stock or milk.

If it is too thin, add a little instant potato until you are happy with it.

Serve with crusty bread or a naan.

Enjoy

Ingredients

1 large potato, peeled and diced
½ medium onion, sliced
1 tsp olive oil
salt and freshly ground black pepper
½ red pepper
½ medium courgette, diced
125 g (5 oz) button mushrooms
1 tsp Italian seasoning

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 to the right in our sidebar.

Method

Nothing grills as quickly as a halogen oven, which makes it ideal for preparing this recipe. Serve with fried eggs and grilled tomatoes.

In a large bowl, mix the potato, onion, red pepper, courgette, mushrooms, Italian seasoning and olive oil. Season with salt and pepper.

Tip mixture onto the round baking tray and set it on the low rack in the halogen oven. Cook at 230°C (450°F) for 25 minutes, stirring every 7 minutes. Remove and serve.

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

Ingredients

Pork chops (maximum of 4 to fit on the rack)
750g (26oz) red or white skinned small potatoes

Here’s a tasty halogen oven recipe for pork chops with roast potatoes. Please note: this recipe requires cooking on a hob at the start.

Use all your normal dressing/Seasonings

Method

Roast potatoes
Parboil then roast for 1hr at 200°C (392°F) on the low rack – just brush with a little olive oil to help with browning…..

Pork chops
Cook at 200°C (392°F) on high rack for 20 mins. Turn chops after 10 mins. Continue cooking for the 10 mins; check meat is cooked through.

Serve with green beans or asparagus.

Ingredients

15 g (1/2 oz) fresh yeast
250 – 300 ml (9 – 10 fl oz) tepid milk
1 tsp caster sugar
450 g (1 lb) strong plain flour
1 tsp salt
50 g (2 oz) butter

Method

Crusty bread rolls Halogen recipe

1. Blend the yeast with 150 ml (5 fl oz) of the milk and sugar. Sift flour and salt, add butter, and rub into flour.

2. Stir in yeast mixture and sufficient milk to make fairly soft dough.

3. Turn out onto a floured surface and knead thoroughly for 10 mins until dough is firm, elastic and no longer sticky. Place in a large bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (1 – 2 hrs).

4. Turn out onto a lightly floured surface and knead well for 2 – 3 mins. Divide into 12 equal pieces and shape into rolls.

5. Place the rolls on greased baking sheets (can just cover the rack with foil – shiny side up), spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.

6. Bake for 30 mins at 225°C (437°F) on lower rack in Halogen Oven and keep watch on them until well risen and golden. If they brown too quickly, turn temperature down to 210°C (410°F) and bake for the rest of the time. Check they are not soft underneath, if so bake for 5 – 10 mins more.

Serve and enjoy. They’re delicious with butter, jam or a spread of your choosing, or accompanying soup, etc.

Ingredients

2 eggs
8 good quality pork sausages
125g/4.5 oz plain flour
½ tsp salt
3 tbsp vegetable cooking oil
200ml/0.66 uk pint milk

Here’s a halogen recipe for this famous dish.

Method

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. Leave it to rest a while.

On the low rack of the Halogen Oven place a small roasting tin with oil and sausages in it. Cook at 200°C (392°F) 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 200°C (392°F) 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 and green peas if you wish.

Ingredients

1 tbsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)

1 tbsp parsley (fresh) or 1/2 that amount (if dried)
1 ½ pts/852ml of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
Seasoning

Here’s a tasty vegetable soup recipe for your halogen oven. Please note: this recipe requires cooking on a hob at the start.

Method

Roughly chop up all the vegetables, keeping the chopped leek separate…

On the hob heat the oil/butter in a casserole dish that fits in your halogen oven and then gently fry the leek for 3 or 4 minutes. Once it is starting to soften, add the rest of the vegetables.

Preheat the halogen oven to 220°C (425°F) and place the dish on the high rack, cooking for 5-8 minutes, stirring occasionally to prevent any burning.

Add the water or stock and curry powder, cover with a lid or secured double-tin foil, bring to the boil and then simmer at 200°C (392°F) for 30-40 minutes until everything is cooked and soft.

Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.

If the soup is too thick, thin it down with either a little more stock or milk.

If it is too thin, add a little instant potato until you are happy with it.

Serve with crusty bread or a naan.

Enjoy