Tasty cake! A must try if you have banana’s on the verge of dying!

Ingredients
2 large ripe bananas mashed
100g softened butter
75g light Muscovado sugar
100ml maple syrup

1egg beaten
150ml Greek yogurt
250g self raising floue 1tsp baking powder
icing sugar to dust

Method

Grease large bread tin (making sure it fits oven)
Beat butter,sugar and syrup together with eletric whisk until pale & creamy. Stir in egg, yogurt and banana until evenly combined. Sift flour & baking powder into bowl mix in through. Turn into tin> Place on low rack cover with tin foil.

Set temperature @ 175 and cook for 35 mins. lift foil cook furteher 15 mins till brown firm to touch and skewer comes out clean. Leave to stand for 10 mins turn out and cool. Hope you enjoy this!!!!

For Pecan cake Make cake mixture stir in 2oz pecan nuts and 1tsp mixed spice with yogurt and banana. While cooking beat 100g softened butter in bowl with 75ml maple syrup 50g icing sugar until combined chill till cake cooled then spread over top scatter extra nuts.

Alot of people get this wrong but we think we’ve nailed it!

1 part rice to 2 parts water.
Place in a glass bowl put on full heat for 20 mins.
Keep stirring every 5 mins or so.

Perfect!

Free download Tasty Recipes Available now! 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 Continue reading… Free Halogen Oven Recipe Cookbook [DOWNLOAD]

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Ingredients (serves 4)

4 x 150g (5.3 oz) skinless firm white cod steaks
1 beef steak tomato
1 medium leek
4 tbsp stuffing mix
100g (3.5 oz) grated mature Cheddar cheese

Method

1. Pre-heat the Halogen Oven to 200ºC (400ºF).

2. Wash and pat dry the fish steaks and place on a baking sheet lined with baking paper.

3. Thinly slice the tomato. Trim and shred the leek. Arrange the sliced tomato over the fish

so they overlap and then pile on the leek.

4. Sprinkle over the stuffing mix, and top with the cheese.

5. Bake in the Halogen Oven for 10 – 15 minutes or until tender and cooked through.

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I just found a great piece of accessory for the halogen oven that will help you fry things and cook kebabs etc. You will truly be amazed at how easy this will make your life whilst trying to fry in the halogen oven. You can purchase one here. Halogen Oven Skewers & Frying Pan Post Continue reading… Halogen Oven Skewers & Frying Pan

We have a Halogen Oven Oven book for sale. You can order it direct from JML HERE and at £4.99 its a BARGAIN!

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A few words from JML

“This is an exclusive collection of easy to follow, tasty recipes to help you get the best results from your JML Halogen Oven. Each one couldn’t be simpler to follow with clear operating instructions and timings, for minimum effort and maximum taste. Make the best use of all the functions on your Halogen Oven and enjoy creating our exciting contemporary dishes and traditional favourites for the whole family. Make perfectly cooked cakes, pies, quiches, tender joints of meat and much more! Try these ideas and savor healthier meals cooked evenly and quickly… without the washing up! “

• Recipes for starters, sides, main courses and desserts
• Beautiful photography
• Easy to follow instructions and timings
• Paperback, 51 pages
• High quality hard wearing easy wipe clean cover
• Dimensions: 21 x 4.5cm

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3 tbsp tikka paste
500g tub yogurt
2 tsp cumin seeds
thumb-size piece fresh root ginger , finely grated
250g small new potatoes
300g paneer cheese, cut into chunks
3 red onions , wedges
2 red peppers , cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g bag salad leaves
12 chapattis

* Soak 12 wooden skewers in water for 30 mins (stop them burning).
* Mix together the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.
* Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer.
* Mix into the marinade, and chill for at least a couple of hours.
* Next alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.
Grill the kebabs on HI in your Halogen Oven for 8-10 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to warm through.
* Serve the kebabs with the minty salad, cooling mango yogurt and chapattis.

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Crusty bread rolls recipe

Ingredients
15 g (1/2 oz) fresh yeast
250 – 300 ml (9 – 10 fl oz) tepid milk
1 tsp caster sugar
Continue reading… Halogen Oven Bread Recipes

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Ingredients

1 Chicken breast
1 teaspoon Pesto
Mozzarella cheese

Instructions

1. Flatten the chicken breast out (put it in a plastic bag and hit it a few times with a rolling pin).

2. Next place into the Halogen Oven on to the lower rack and cook on HI for 18 minutes (may need to cover in foil so that top doesn’t burn).

3. Spread some pesto on the top, and put sliced mozzarella on top of that.

4. Put back into your Halogen Oven and watch until cheese is melted.

5. Serve with jacket potato (45-50 minutes in your Halogen Oven!) and some of your favourite veg.

Check out the quick and easy recipe cook book, soon

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We grew up with these! Wow!

Around 600 old favourites – from Space Dust to Cherry Lips, Sweet Tobacco to Anglo Bubbly Bubblegum, Candy Necklaces to Blackjacks…

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Ingredients

1.5kg Sprouts
284ml double cream
150g parmesan

Instructions

1. Bring a pan of unsalted water to the boil, Remove all the leaves from the outside of the sprouts and place them in the water, lid on, turn down the heat and cook until parboiled – about 4-6 minutes.
2. Drain, then tip into the food processor, along with the cream, salt and pepper. Blend for 20 seconds or so – they should be roughly chopped up, not a smooth purée.
3. Stir all the parmesan into the sprout mash except for enough to sprinkle over the top, then transfer to an ovenproof dish.
4. Sprinkle the left over parmesan on top and bake for 8-10 minutes on HI until the top has developed a fine, crunchy crust.

Enjoy.

(c) cherrymay

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For all you guys that aren’t convinced about getting a Halogen Oven, I’m sure this will convince you! Look, it self cleans.

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CHICKEN BREASTS WITH CARROT AND COURGETTE STUFFING

Ingredients

2 small (whole) skinless, boneless chicken breasts
225g. carrots, shredded (about 2 small.)
225g. courgette, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 sachet chicken-flavoured bouillon
70ml. water

Instructions

1. In medium bowl, combine carrots, courgette, salt and poultry seasoning.
2. Spoon about mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.
3. Then place chicken in a medium size oven dish and sprinkle with bouillon.
4. Add water and cook over medium high heat, heat to boiling.
5. Then cover with foil and cook on full power for about 20 minutes or until chicken is tender.
6. Remove toothpicks.

ta!

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Halogen Oven cooking times

These temperatures and times are based on the JML Halogen Oven. Times and temperatures for other models may vary.

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Welcome to HalogenOvenRecipes.co.uk.

The first place to look for recipes, cookbooks and tips targeted at the Halogen Oven!

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1.5kg chicken
Touch of soy sauce to brush
Onion

You can add in your normal ingredients such as salt, pepper, chicken seasoning etc.

First wash and pat dry chicken, removing the neck and any giblets
Peeled and place a whole onion in the cavity of the chicken
Then brush skin with Soy Sauce
Put slices of garlic or lemon under the skin on the breast and legs

Put in oven on rack and cook for 40 minutes at 180C/350F
Turn chicken over and cook a further 15 minutes.

More Halogen Oven Recipes

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Ingredients (serves 4)

50g (1.8oz) ready to eat apricots chopped
50g (1.8oz) Bulgar wheat
2 tbsp Clear honey

1 crushed garlic clove
2 tbsp chopped tarragon
2 tsp mint
50g (1.8oz) butter + extra for greasing
4 small whole mackerel gutted & cleaned
1/4 pint (14.4fl oz) white wine dry
2 tbsp double cream
salt & pepper
chopped parsley to garnish
string

Method

Mix apricots, Bulgar wheat, honey, garlic, tarragon, mint, salt & pepper. Fill the fishes’ cavities with mixture and tie two lengths of string round fish to hold in stuffing.

Place fish side by side in buttered shallow dish, pour over wine and dot with butter. Cover with foil and place on low rack in Halogen Oven.

Set temperature to 200°C (392°F), cook fish for 20-25 mins, removing foil for last few mins of cooking. Swirl cream into juices and serve sprinkled with parsley, accompanied by lemon wedges…

Serve and enjoy.

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