Ingredients

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

1lb (454g) ground beef or lamb

3 tbsp dried breadcrumbs
2 tbsp chopped chives
1 tsp poppy seed
1 egg
150ml (1/4 pint) milk

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.

Method

In a large bowl, using small amounts of ground meat roll equal sized balls about 1 inch each in diameter and place on an ungreased tray suitable for your Halogen oven.

Put flours, baking powder, breadcrumbs, chives and poppy seed into a second bowl. In a separate bowl beat egg with milk and add to flour mixture to make a dough. Add more milk if dough too dry.

Place tray with meat in Halogen oven at 180°C/356°F. After 5 minutes, carefully drop dough mixture over meat for last 15-20 mins of meat cooking time.

Cover with foil and cook for last 10 mins of meat cooking time. Remove foil and cook for a further 5 mins to brown.

Serve and enjoy!

Ingredients

125g (4.4oz) leeks, thinly sliced
150g (5.3oz) macaroni
2 red onions, finely sliced
1 pepper, finely chopped
15ml (0.026 pint) tablespoon olive oil
150ml (1/4 pint) carton natural yoghurt

150g (5.3oz) light cream cheese
400g (14oz) can chopped tomatoes, drained
Salt and freshly ground black pepper
65g (2.3oz) Cheddar cheese, grated

Method

1. Pre-heat the Halogen Oven to 180ºC (356ºF).
2. Put the leeks into a saucepan of boiling water. Bring back to the boil and drain.
3. Cook the macaroni in a large pan of boiling salted water for 10 – 12 minutes and drain.
4. Mix together the onions and peppers. Heat the oil in a large frying pan and fry for 3 – 4 minutes until softened but not brown.
5. In a bowl, mix together the yoghurt, cream cheese, tomatoes and seasoning. Mix in the macaroni and the vegetables.
6. Put into a suitable (oven safe) dish and sprinkle with grated cheese. Bake on low rack for 20 – 30 minutes until golden.

Ingredients

125g (4.4oz) leeks, thinly sliced
150g (5.3oz) macaroni
2 red onions, finely sliced
1 pepper, finely chopped
15ml (0.026 pint) tablespoon olive oil
150ml (1/4 pint) carton natural yoghurt

150g (5.3oz) light cream cheese
400g (14oz) can chopped tomatoes, drained
Salt and freshly ground black pepper
65g (2.3oz) Cheddar cheese, grated

Method

1. Pre-heat the Halogen Oven to 180ºC (356ºF).
2. Put the leeks into a saucepan of boiling water. Bring back to the boil and drain.
3. Cook the macaroni in a large pan of boiling salted water for 10 – 12 minutes and drain.
4. Mix together the onions and peppers. Heat the oil in a large frying pan and fry for 3 – 4 minutes until softened but not brown.
5. In a bowl, mix together the yoghurt, cream cheese, tomatoes and seasoning. Mix in the macaroni and the vegetables.
6. Put into a suitable (oven safe) dish and sprinkle with grated cheese. Bake on low rack for 20 – 30 minutes until golden.

Ingredients

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.

Ingredients

Fresh mince beef or lamb (depends on how many you’re feeding for quantity) Veg or olive oil 1-2 onions chopped 1-2 carrots sliced 110g (4oz) mushrooms sliced celery chopped bacon (optional diced) Worcester sauce beef stock salt & pepper herbs of choice (thyme, mixed herbs etc) 450-900g (1-2lbs) cooked smashed potato

Method

Fry onions and other veg, remove from pan and keep warm. Fry meat. Return veg to browned meat, add stock, cook on low heat for 10-15 mins. Meanwhile boil potatoes till soft mash with a little butter and pepper. Drain meat, save stock to make gravy, place into a suitable pie dish cover with the potato, place in Halogen Oven on low rack at 180-200°C (355-390°F) for approx 20-25 mins or until top brown. During cooking time thicken gravy with cornflour and cook veg of choice.

Ingredients

2 eggs
30 ml (1fl oz) milk
Salt & pepper

Method

Whisk eggs, milk, salt & pepper in a small bowl. Pour mixture into a greased dish (or Halogen Oven Frying Pan). Cook in Halogen Oven at 240°C/464°C on the lower rack, stirring after a few mins.

Watch the mixture cook, leaving till top surface is set, then flip over and cook till base is done, remove from pan then fold over.
Enjoy!