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 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

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.

Ingredients

2 red peppers, cut into thick wedges
2 red onions, cut into wedges
4-5 cloves garlic, halved
8-10 tomatoes, scored but left whole
1 small aubergine, cut into thick wedges
2 courgettes, cut into lengthways wedges
Olive oil
Balsamic vinegar
Sea salt
Sugar
Fresh thyme and rosemary sprigs
1 jar passata
Black pepper

Here’s a simple yet delicious halogen recipe from Sarah Flower.

Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

In your ovenproof dish, combine all the vegetables. Pour over a drizzle of olive oil, a dash of balsamic and a sprinkle of sea salt and sugar. Add the herb sprigs and toss again to ensure it is all evenly coated.

Place on the high rack and cook at 200°C (392°F) for 20 minutes.

Add the passata and combine well. Season with black pepper. Place back in the oven and cook for another 10 minutes.

Serve with crusty bread. For added yumminess, add some cubed feta cheese before serving.

Source: “The Everyday Halogen Family Cookbook”, Sarah Flower

Ingredients

1 (1 kg/2 lb) rack of lamb
2 sprigs fresh rosemary
1 whole garlic bulb (top cut off)
olive oil

Redcurrant Sauce
1 tbsp olive oil
2 shallots, finely diced
400 g (14 oz) redcurrants
125 ml (4 fl oz) red wine
125 ml (4 fl oz) chicken stock

Here’s a delicious 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

Place the lamb on the low rack in the halogen oven and cover with the rosemary.

Place the garlic on its stalk next to the leg, drizzle everything with olive oil and cook at 240°C (460°F) for 10 minutes. Turn the lamb over, reduce the temperature to 175°C (350°F) and cook for 20 minutes.

Turn again and cook for a further 20 minutes for pink, 25 minutes for medium and 30-35 minutes for well done.

Remove the lamb from the oven and leave to rest in a warm place for a few minutes before serving.

To make the sauce, fry the shallots in a small frying pan with a little olive oil until translucent, then add the redcurrants. Cook until they burst, then add the red wine and chicken stock.

Increase the heat and reduce the sauce by about half, then strain into a small serving dish.

Serve the lamb with the warm redcurrant sauce, with peas and mashed potatoes.

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

Ingredients

2 red peppers, cut into thick wedges
2 red onions, cut into wedges
4-5 cloves garlic, halved
8-10 tomatoes, scored but left whole
1 small aubergine, cut into thick wedges
2 courgettes, cut into lengthways wedges
Olive oil
Balsamic vinegar
Sea salt
Sugar
Fresh thyme and rosemary sprigs
1 jar passata
Black pepper

Here’s a simple yet delicious halogen recipe from Sarah Flower.

Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

In your ovenproof dish, combine all the vegetables. Pour over a drizzle of olive oil, a dash of balsamic and a sprinkle of sea salt and sugar. Add the herb sprigs and toss again to ensure it is all evenly coated.

Place on the high rack and cook at 200°C (392°F) for 20 minutes.

Add the passata and combine well. Season with black pepper. Place back in the oven and cook for another 10 minutes.

Serve with crusty bread. For added yumminess, add some cubed feta cheese before serving.

Source: “The Everyday Halogen Family Cookbook”, Sarah Flower

Ingredients

2 kg/4.4 lb gammon joint

Here’s a simple yet delicious recipe for cooking gammon joint in your halogen oven.

Method

For a 2 kg gammon joint

Place the gammon on the bottom rack and cover with foil loosely. For halogen ovens smaller than 12L models use the extension ring to take the heat source higher.

Preheat the halogen oven to 160°C (approx 325°F) and cook for 1 hour. Turn it and cook for another hour.

Then remove foil and, still at 160°C, let it brown for 10 minutes.

When it’s brown all round, check the gammon’s cooked through. Depending on the shape/thickness of your joint, cooking times may vary a bit.

Test with a skewer to make sure juices run clear.

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.