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

4 turkey fillets
Olive oil
Green pesto
Black pepper

Here’s another 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

This is a really easy meal but tastes divine.

Rub the turkey with olive oil and place on a baking tray.

Carefully spoon pesto over each of the turkey fillets. Season with black pepper.

Place on the high rack and cook (190°C/374°F) for 20-25 minutes, or until the turkey is cooked to your requirements.

Serve with mini roast potatoes and green vegetables.

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

Ingredients

2 eggs
8 good quality pork sausages
125g/4.5 oz plain flour
½ tsp salt
3 tbsp vegetable cooking oil
200ml/0.66 uk pint milk

Here’s a halogen recipe for this famous dish.

Method

Put the flour and salt in a big bowl, make a well in the centre, now add the eggs.

Pour in half of the milk, mix in well until it’s smooth – add the rest of the milk, whisk well until you see tiny bubbles. Leave it to rest a while.

On the low rack of the Halogen Oven place a small roasting tin with oil and sausages in it. Cook at 200°C (392°F) for around 10 minutes or until sausages turn brown.

Next pour the batter over the sausages (the oil in the roasting tin must be very hot when you do that) and cook at 200°C (392°F) for about 30 to 40 minutes or until the batter has risen and is golden brown.

Toad in the Hole complete. Serve with onion gravy and green peas if you wish.

Ingredients

1 large potato, peeled and cut into small cubes
½ onion, sliced
1 tbsp butter
1 tbsp olive oil
4 medium eggs
1 tbsp milk
1 tbsp water
salt and freshly ground black pepper

Here’s a tasty 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 down the page to the right in our sidebar. Please note: this recipe requires cooking on a hob at the start.

Method

This is a basic Spanish tortilla, but feel free to add some different ingredients, such as peas, chopped red pepper, ham, chorizo, fresh tomato or cheese.

In a medium saucepan, boil the cubed potato for 6 minutes in boiling water, then drain and set aside.

Place a cup of boiling water into the base/glass bowl of the halogen oven. This helps to slow down the browning process.

Place the sliced onion on the round oven tray with the butter and oil.

Cook on the low rack in the halogen oven at 260°C (500°F) for 6 minutes. Add the potatoes, mix well and cook for 5 minutes more.

In a small bowl, mix the eggs with the milk, water, salt and pepper. Pour the egg mixture over the potatoes. Lower the heat in the halogen oven to 150°C (300°F) and cook for 12 minutes. Slice and serve hot or cold.

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

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