Ingredients

300g/10½ oz sweet potatoes
2 tbsp milk
2 tbsp butter
Freshly milled black pepper
1 green pepper
400g (14 oz) can crushed tomatoes
200g (7 uk fl oz) carton low-fat crème fraîche
Large handful of spinach leaves
½ tbsp fennel seeds
4 thin skinless fish fillets, about 115g/4 oz each
1 tbsp olive oil

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

Method

Sweet potatoes are often overlooked as a topping in place of traditional mash. They cook more quickly than potatoes, are a fabulous orange colour and give a little spice and sweetness to the dish. You will need a large shallow ovenproof dish 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. Peel the sweet potatoes, cut into pieces and cook in boiling water until soft and drain. Whilst still hot, add the milk, butter and black pepper, then mash with a potato masher or crush with a fork.

3. Cut the pepper in half, remove and discard the seeds and stalk, and very finely chop.

4. Put the chopped pepper into the dish and pour over the tomatoes and crème fraîche. Stir in the spinach leaves, fennel seeds and a little black pepper.

5. Put into the hot oven and cook for 20-25 minutes until the sauce begins to thicken slightly and the peppers soften.

6. Remove the dish from the oven (turn the timer to keep the oven on) and lay the fillets on top of the sauce. Drizzle over the oil and cook for 12-15 minutes until the fish is just cooked. As before, remove from the oven and spread a thin layer of mashed sweet potato on top of the fish. Turn up the heat to 250°C (482°F) and cook for 10 minutes until the mash is piping hot, slightly browned and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

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

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

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!