Ingredients (serves 6) Base: 450g (15.9 oz) shortcrust pastry mix Filling: 500g (17.6 oz) Bramley apples, peeled, cored and chopped 1 pinch ground cloves 5ml (0.2 fl oz) teaspoon ground cinnamon 1 pinch freshly grated nutmeg 50g (1.8 oz) raisins 70g (2.5 oz) caster sugar Top: 1 medium size egg, well beaten 20g (0.7 oz) Continue reading… Apple Pie

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Here’s a delicious 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 to the right in our sidebar. Ingredients (serves 4) 1 chicken, cut into 8 pieces, and skinned 160 ml (6 fl oz) red wine Continue reading… Bourbon and Maple Chicken

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Here’s a fantastic 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 to the right in our sidebar. Ingredients (serves 4) 550 g (1 ¼ lb) pork fillet, in 1 or 2 pieces 25 g (1 Continue reading… Lemon and Oregano Pork Escalopes

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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. Ingredients (serves 2) 1 small tin tuna Mayonnaise Cheddar, grated Seasoning 1-2 panini rolls Method Create your own café-favourite snack in your Continue reading… Tuna Melt Panini

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Here’s a fun traditional recipe for Easter with family and friends.

Ingredients (serves 6-8)

1lb/16oz flour
1 tsp salt
1 level tsp mixed spice (or less)
0.12lb/2oz butter
0.12lb/2oz currants
0.06lb/1oz yeast
0.09lb/1.5oz sugar
0.5 pint/10 uk fl oz milk (about)

Method

Sift together the flour, salt and spice. Rub in the butter and then add the currants.

Warm the mixture. Cream the yeast and the sugar together and add the warm milk; leave to sponge for about 10 minutes.

Mix the flour etc. with the yeast and milk to form a light dough. Beat well and leave in a warm place to rise until the dough has doubled its bulk. Turn onto a floured surface and knead well and then divide into 12 pieces. Make into buns then flatten and mark with a cross.

Stand on a floured baking tray in a warm place to prove for about 20 minutes. Bake in the halogen oven for 20 minutes at 180°C (356°F). When cooked, brush with a glaze made by dissolving a little sugar in water.

Use a mixer with a dough hook; it works very well. Put 6 or as many as fit in the halogen oven on the higher rack and 6 on the lower. Use the extender ring if the ones on the top brown too quickly.

Swap them round after 10 minutes but turn them over on their rack and cook for about another 6-8 minutes, again swapping those on the top with those on the bottom.

Serve and enjoy

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I just want to say Happy New Year to everyone! Thanks for the support and kind comments in 2010. I wish you all a fantastic 2011!

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