4 – 6 Potatoes cut into wedges
1 Tbs olive oil
1-2 Tsp Paprika

Preheat the oven at 230c degrees for around 3 minutes.

Place potato wedges in a bowl, give a sprinkling of olive oil & paprika. Make sure the wedges are evenly coated.

Place the potatoes on the lower rack
Cook for 25-30mins until golden, turning occasionally.

Adding chopped garlic, chillies or herbs can help give different flavor.

Ingredients

370g/13oz plain flour, plus extra for dusting

130g/4½oz wholemeal flour

1 tsp bicarbonate of soda

1 tsp salt

40g/1½oz butter, melted

1 tbsp black treacle

300–340ml/11–12fl oz buttermilk

(or alternatively use warm milk plus 1 tbsp lemon juice)

Preparation method

Preheat the oven to 200 – high rack – use extender

Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit – I find the easiest way to do this is with a rolling pin.

Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.

Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp.

Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked. If you have any left, it does make good toast.

Vegetables of your choice
Water
Cooking foil (to wrap)
Butter/Olive oil

Clean and cut the vegetables as desired.
Brush each with melted butter/olive oil
Wrap a small amount of each vegetable portion in foil.
Before seal sprinkle 2 teaspoons of water into each package, seal tightly.

Place them directly on the wire rack and cook at 200 degrees C. Soft veggies such as courgettes and peas will cook in 15 to 20mins. Hard vegs, carrots etc will take 30-40 mins.

This goes fantastic with our Easy Roast chicken recipe here.

Ingredients
50g 2oz melted butter, plus bit for tin
500g 1lb2oz ripe pears peeled & cored roughly chopped(buttery type are best)
juice lemon
1 tbsp Poire William (Optional)

75g 2.5oz caster sugar
75g 2.5oz plain flour
1 heaped tsp baking powder
Pinch of salt
2 beaten eggs
2 tbsp apricot jam
icing suger for dusting
creme fraiche to serve

Heat oven to 180 gas 4. Line 20cm loose bottom tin line and brush with butter.

Put pears in a bowl with lemon and Poire if using.
Sieve flour +baking powder with a pinch of salt
and caster sugar. Next beat in eggs and melted butter, fold in pears with juices. Pour cake mix into tin. Bake for 50 mins or until skewer comes out clean, cool remove from tin. For glaze
melt apricot jam with 1tbsp water pass through sieve to remove lumps. Brush cake dust with icing sugar serve cold or warm with creme fraiche.

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

Try this beautiful cake recipe in your halogen oven and let us now what you think!

You won’t be disappointed!

Ingredients (serves 10):
170g unsalted butter
170g light brown sugar

4 medium sized eggs
100ml apple juice
170g sultanas
170g raisins
170g currants
250g plain flour
55g ground almonds
2 x 15ml tablespoons black treacle
1 x 5ml teaspoon mixed spice
½ x 5ml teaspoon grated nutmeg
½ x 5ml teaspoon freshly ground cinnamon
1 x 15ml table spoon bicarbonate of soda
55g toasted flaked almonds, chopped
255g mixed dried fruit, chopped
30g glacé cherries, halved
2 – 3 x 15ml tablespoons sherry

Method:
1. Pre-heat the Halogen Oven to 140ºC (290ºF).
2. Whisk the butter and sugar together until light and fluffy.
3. Beat the eggs & add to the butter, a little at a time, beating well between each addition
4. Stir in the treacle.
5. Sift the flour and dry ingredients together, add the fruit and stir into the butter mixture. Stir in the sherry and add just enough apple juice to moisten.
6. Turn the mixture into a deep, 25cm (9 inch) prepared cake tin (ideally a ring shaped tin) and bake in the Halogen Oven for 45 minutes – 1 hour. (low to medium rack)
If cooked, a skewer will come out clean, when inserted into the middle of the cake
7. Leave to cool in the tin for 15 minutes before lifting onto a wire rack to cool.

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.

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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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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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