Ingredients

one onion chopped finely
some mushrooms (however many you like) chopped
2 carrots chopped
2 green chillies with seeds removed chopped
1 red chilli with seeds removed chopped

1 teaspoon of cumin
1 teaspoon of paprika
half a teaspoon of cinnamon
2 garlic cloves crushed
one can of tinned tomatoes
3 teaspoons of tomato puree
one can of red kidney beans
some olive oil
two tablespoons of vinegar
one tablespoon of granulated sweetener

Method

1. Chop the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you would like to put in. After, add the tomato puree, stir for one minute and then add the tomatoes.
2. Pour this mixture into an oven dish and add the carrot and spices.
3. Cook in the Halogen Oven for about 20 minutes at 200°C (400°F) on the low rack, then add the kidney beans, vinegar and sweetener.
4. Reduce the heat to 180°C (356°F) and cook for a further 10 minutes on the low rack. Check the carrots at this point to see whether they are tender and if not cook for further 5 minutes.
5. Serve with rice and salad.

Ingredients

1 small tin tuna
Mayonnaise
Cheddar, grated
Seasoning
1-2 panini rolls

Here’s a healthy snack recipe from Sarah Flower.

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

Method

Create your own café-favourite snack in your halogen.

In a bowl, mix the tuna, mayonnaise (enough to reach a creamy consistency) and Cheddar to taste. Season well.

Slice open your panini rolls and fill with tuna mixture. Place the tops back on.

Place them on the grill rack (high rack) and set the halogen to 250°C (482°F). Cook for 4-6 minutes until golden and the tuna/cheese has started to melt.

Serve with a side salad and tortilla chips.

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

Ingredients

1/5 kg (3 lb) chicken wings
2 cloves garlic, minced
½ tsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp honey
1 tsp sesame oil
2 pinches cayenne pepper
freshly ground black pepper
1 spring onion, green part only, finely chopped
1 ½ tbsp sesame seeds

Here’s a brilliant starter recipe from Paul Brodel & Carol Beckerman.

Their book, containing more than 100 delicious Halogen oven recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

With some kitchen shears, snip off the tips of the chicken wings and halve the wings at the joint. If desired, remove as much skin as you can.

In a large bowl, mix together the crushed garlic, salt, soy sauce, hoisin sauce, honey, sesame oil and cayenne pepper. Add the chicken wings to the bowl, and turn around to coat all over. Season with plenty of freshly ground black pepper.

If you have time, place in the refrigerator to marinate for an hour or so. Transfer the chicken wings to the round oven tray, and cook on the high rack of the halogen oven at 230°C (450°F) for 10 minutes, turning every 2-3 minutes.

Turn the temperature down to 205°C (400°F) and cook for 10-15 minutes more, or until cooked through, turning halfway through cooking time.

Remove from the oven and stir in the spring onion and sesame seeds. Serve immediately.

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

Ingredients

5.5kg (12lb) turkey
125g (0.28lb) butter softened
1 pack sliced pancetta/streaky bacon
200ml (7fl oz) water
200ml (7fl oz) white wine

1 onion peeled and halved
1 lemon zested then halved
1 orange zested then halved
small bunch of rosemary and thyme
roughly chopped carrots

Method

Hi everyone! This is a recipe for a traditional roast turkey in your Halogen oven.

Cooking time – 12-14 minutes per lb fresh, not from frozen turkey.

1. Remove the giblets from inside the turkey.
2. Chop half the rosemary and thyme leaves finely and add to the softened butter along with the orange and lemon zest.
3. Spread butter all over the turkey, season very well then lay the slices of pancetta or bacon over the turkey.
4. Push the remaining herbs, orange and lemon halves and half of the onion into the turkey cavity.
5. Place some roughly chopped veg such as onions or carrots in a large roasting tin (making sure it fits in your Halogen oven) for the turkey to sit on.
6. Pour the white wine and water around the turkey.
7. Cover and seal the roasting tin with foil.
8. Cook for the calculated time, in this case 144-168 minutes at 204°C/400°F. You need to place the turkey breast side down to begin cooking then half way through turn it over and cook the other side.
9. Remove the foil for the last 10 mins to allow the skin to crisp up.
10. The turkey can now be left covered in a warm place to rest for between 30-45 mins.

Merry Christmas!

Ingredients

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

…Perfect accompaniment to any Italian food!

Method

Mix all ingredients, except for butter, garlic powder and parsley, together and scoop out with an ice cream scoop onto tray. Place on low rack of the Halogen oven and bake at 205°C/400°F 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.

Ingredients

1/5 kg (3 lb) chicken wings
2 cloves garlic, minced
½ tsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp honey
1 tsp sesame oil
2 pinches cayenne pepper
freshly ground black pepper
1 spring onion, green part only, finely chopped
1 ½ tbsp sesame seeds

Here’s a brilliant starter recipe from Paul Brodel & Carol Beckerman.

Their book, containing more than 100 delicious Halogen oven recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

With some kitchen shears, snip off the tips of the chicken wings and halve the wings at the joint. If desired, remove as much skin as you can.

In a large bowl, mix together the crushed garlic, salt, soy sauce, hoisin sauce, honey, sesame oil and cayenne pepper. Add the chicken wings to the bowl, and turn around to coat all over. Season with plenty of freshly ground black pepper.

If you have time, place in the refrigerator to marinate for an hour or so. Transfer the chicken wings to the round oven tray, and cook on the high rack of the halogen oven at 230°C (450°F) for 10 minutes, turning every 2-3 minutes.

Turn the temperature down to 205°C (400°F) and cook for 10-15 minutes more, or until cooked through, turning halfway through cooking time.

Remove from the oven and stir in the spring onion and sesame seeds. Serve immediately.

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