Use all you normal dressing/Seasonings

Roast Potatoes

I Par boil mine then roast for 1hr @ 200c on the low rack just brush with a little olive oil to help with browning…..

Pork Chops

Cook at 200c on High rack for 20 mins… TURN CHOPS AFTER 10MINS
continue cooking for the 10 mins check meat is hot & cooked serve and enjoy…

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We have a special treat for you this Thursday evening. We have a FREE halogen oven recipe book, courtesy of Ideal World TV. This isn’t our own that, we are designing (need 5000 fans on facebook). But its a start to help you guys on the way. I know quite a few who got their halogen ovens over the Christmas holidays but are now stuck for recipes. So here it is. Download it HERE

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1 1/2 (6oz) cups flour
3 teaspoons baking powder
1/2 a teaspoon celery salt
1/2 a teaspoon sage
1/2 a teaspoon salt
1 teaspoon dried parsley
1 1/2 tablespoons margarine
1/4 pint (3/4 cup) water
1 1/2 tablespoons 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 for 10 minutes uncovered then cover with foil and cook for another 10 minutes. After the 20 min at 180c the dumplings are ready! Serve straight out of the oven.

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I use the Delia all-in-one method for sponge cakes plus a tablespoon of hot water (a tip given to me by a cake maker), spoon the mixture in to two 8 inch sponge tins.

I then place a tin on the lower rack of my JML HO and use the upper rack covered in foil to stop the cake from burning.

Time it for 30 to 35 minutes at 170 degrees (175 to finish it off if the its not fully cooked inside).

I find the results to be a golden sponge cake, light and fluffy.

My only gripe is that I can’t bake two at a time. So far I’ve cooked 3 sponge cakes using this method and they all are perfect.

1. For beginners, making cakes can seem a bit of a daunting prospect but, as with all cooking skills, once you’ve been taught the correct way, you can proceed without fear and have success every time. Using the wrong tins is probably the cause of 90 per cent of failures – for this quantity you will need two 8 inch (20 cm) diameter sponge tins, 1½ inches (4 cm) deep. Lightly grease them and line each one with a circle of silicone paper (baking parchment), also lightly greased.

2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of self-raising flour and a rounded teaspoon of baking powder into a very large mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.

3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar and 6 oz (175 g) of butter – the butter has to be at room temperature, so soft that the blade of a knife will make a deep impression straight away. Finally, add half a teaspoon of vanilla extract.

4. Now you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about one minute – if you don’t have an electric whisk, you can use a wooden spoon with a little more effort.

5. What you now end up with is a mixture that drops easily off the spoon when you give it a tap on the edge of the bowl. If it does seem a little too stiff, add 1-2 teaspoons of tap water and mix again.

6. Divide the sponge mixture equally between the prepared tins and level out the surface with a palette knife.

7. Place them on the centre shelf of a pre-heated oven – gas mark 3, 325°F (170°C) and bake for 30-35 minutes. Don’t open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger. If it leaves no impression and springs back, the sponge is cooked.

8. Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the base paper.

9. Leave the sponge to get completely cold before you add your filling and topping.

Copyright to this recipe belongs to Delia Smith

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Preheat Halogen Oven to 180 deg C

7 oz Utterly butterly
7 oz Caster Sugar
7 oz SR Flour
3 TBSP cocoa powder ( mixed in warm water to make runny paste)
3-4 Eggs (weigh eggs so they are same weight as dry ingredients, 7oz)

Read the rest of the Chocolate & Vanilla Cake on our forums

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Use all you normal dressing/Seasonings

Roast Potatoes

I parboil mine then roast for 1hr @ 200c on the low rack – just brush with a little olive oil to help with browning…..

Pork Chops
Continue reading… Pork Chops & Roast Potatoes

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Prep time 20 mins
cook time 1 hr
serves 6

Ingredients

450g(14.5oz) lamb
3tbs olive oil
2 onions sliced
4 small carrots chopped
Continue reading… Lamb & Tomato Couscous

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This is a fantastic recipe for cooking dumplings in your halogen oven. If you want to change it up a bit, you can grate some pumpkin and put it in with the mixture. Very tasty!

You can ignore the meat part, unless you are cooking meat

Dumpling

75g(3oz) Plain flour
75g wholemeal flour
2tsp baking powder

Continue reading… Dumplings!

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I’ve just got 2 new cookbooks in the post today. So far they look fantastic. I will give a run down and rating below.

The Halogen Oven Recipe Collection
This book is great, it has a good mixture of recipes from boiling to baking to roasting. It has over 80 luxurious recipes such as Spanish stuffed chicken and Halibut with tomatoes and basil. It’s fantastic for new Halogen Oven users or advanced! Also packed with beautiful photography. See more here!

The second cook book is The Halogen Handbook
Again this is another fantastic cookbook. It has a wide variety of recipes, with simple instructions and timings. It’s great for a beginner. It has 51 pages packed with recipes and beautiful photography. And at £4.99 it is a bargain! See more here!

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Prep time 15 mins
Cook time 25 mins
Need shallow dish
Serves 4

Ingredients

50g (2oz) ready to eat apricots chopped
50g Bulgar wheat
2 tbsp Clear honey

Continue reading… Apricot & Honey Stuffed Mackerel

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Another tasty meal. A must try. Its also very healthy.

Serves 4
Prep time 20
Cook time 50mins

Ingredients

8 large skin & boneless chicken thighs
1 tsp cumin seed
1tsp coriander seed
3tbsp olive oil

Continue reading… Chicken with Spicy Lentils

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This is very tasty recipes guys, You MUST try it. You can also do it with chicken or beef. Sauce is lovely too.

Ingredients

2 skinless cod fillets
2 Tbsp tomato sauce
1/2 green pepper
Continue reading… Sweet and sour cod

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For two but all easy to increase

20 x 28 cm oven dish
2 – 3 apples
squeeze lemon
Continue reading… Eves’ Pudding

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Low rack and baking tray
Serves 6 Pre-heat oven as per manufacturer’s instruction to 200c

Ingredients Topping
6 oz (175g Butter 14oz (400g) mincemeat
2.5 oz (75g Caster sugar 3 apples sliced
Continue reading… Mincemeat and Apple Slice

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Ingredients
100g mature cheddar cheese
150g plain flour
1 1/2 tsp baking powder
1 large egg

Continue reading… Savoury Mini Cheese Muffins

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Ingredients

1¾ kg (3 lbs 13¾ oz) mixed chicken parts – thighs, breast, and legs (skin-on), about 8 pieces
1 tablespoon plus 1 teaspoon chilli powder
¾ teaspoon rubbed sage
¾ teaspoon paprika
½ teaspoon ground ginger
½ teaspoon dry mustard
Pinch of cayenne pepper
Salt & freshly ground black pepper
2 tablespoon vegetable oil
240 ml (1/2 pint) barbecue sauce (recipe below)

For barbecue sauce:

One 795g (1 lb 12 oz) tin whole, peeled tomatoes (with juices), pureed
1 tablespoon tomato puree
240 ml (1/2 pint) plus 2 tablespoons red wine vinegar
1½ teaspoon salt
175g (6¼ oz) soft light brown sugar
6 cloves garlic, minced
½ medium Spanish onion, chopped
Freshly ground pepper
2 tablespoon vegetable oil, like soy, corn or groundnut
Pinch of crushed red pepper

Method

This recipe serves 4. Preparation time is 2 hours. Cooking time 20 minutes.
1) Mix into a large bowl, the chilli powder, oil, paprika, mustard, sage, ginger, and cayenne until the mix forms a paste.

2) Add the chicken pieces and rub the paste all over them, including under skin. Cover with cling film and place it in the fridge for 2 hours.

3) Preheat grill of halogen oven. Place a rack about 23 centimetres (about 9 inches) from grill element.

4) Place chicken pieces on a baking sheet, or grill pan, lined with tinfoil. Season pieces all over with salt and pepper. Arrange skin-side down on the sheet.

5) Grill for 10 minutes, cooking the chicken evenly, turning the pan occasionally.

6) Remove the pan from the oven and baste chicken with the barbecue sauce, turn the pieces skin side-up and grill, basting continually and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly after about 10 minutes more.

7) Transfer to a serving platter and serve immediately.

Preparing the barbecue sauce

1) Heat oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, after around four minutes.

2) Mix in the garlic and crushed pepper and cook, stirring frequently, until fragrant, for 45 seconds.

3) Add tomato puree and cook, stirring, until it has lightly browned, about 1 minute more.

4) Add the sugar, tomatoes, vinegar, and salt & bring to a boil. After, lower the heat and simmer uncovered, stirring occasionally, until deep red in colour and reduced to approx. 950ml, after about 25 minutes.

5) Season sauce with pepper. Use now for basting on chicken or store, covered in the fridge, for up to three days or freeze for up to a month.

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Healthy Halogen oven recipes We love to post healthy recipes to cook in your Halogen ovens. We would like to say a big thank you to all of our readers, especially those of you who sent in recipes. You make our site and we are grateful for all your support. As part of our mission, Continue reading… Healthy Recipes

Ingredients 1.5kg (3.3lb) chicken Touch of soy sauce to brush Onion You can add in your normal ingredients such as salt, pepper, chicken seasoning etc. Method First wash and pat dry chicken, removing the neck and any giblets. Peel and place a whole onion in the cavity of the chicken. Then brush skin with soy Continue reading… Easy Roast Chicken