For all you guys that aren’t convince about getting a Halogen Oven. Im sure this will convince you! Look it self cleans.
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Ingredients:
1 tblsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)
1 tblsp parsley (fresh) or 1/2 that amount( if dried)
1 1/2 pts of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
seasoning
Method
Roughly chop up all the vegetables, keeping the chopped leek separate…
Heat the oil/butter in a pot and then gently fry the leeks for 3 or 4 minutes. Once they have softened a little, add the rest of the vegetables.
Let everything sizzle for a little while longer – stirring to prevent any burning.
Add the stock, curry powder, bring to the boil and then simmer 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
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Here is a recipe for a most popular and simple meal. Whether, for example, you are a single professional in small flat, a family who do not have a conventional oven, a student going to college or university in the next week or two or simply someone who loves baked potatoes, with a Halogen Oven Continue reading… Baked Jacket Potatoes
A recipe for these popular teatime treats. Adding ingredients such as dried fruit or cinnamon to the mixture can create deeply delicious varieties. Ingredients 225g (8oz) self-raising flour 1 tsp of baking powder A pinch of salt 25g (1oz) caster sugar 55g (2oz) unsalted butter (slightly softened) 150ml (5fl oz) of milk (semi-skimmed, whole milk Continue reading… Scones
1 x 1.8 kg skinless boneless joint turkey
50 g butter (or Olive Oil)
1 cloves garlic, finely chopped
1 sticks celery, chopped
1 onion, finely chopped
1 red pepper, finely diced
150 g dried apricots, finely chopped (optional)
1 lemon, zest and juice only
handfuls parsley, chopped
handfuls thyme, chopped
200 g fresh breadcrumbs
60 ml chicken stock
6 rashers streaky bacon Method
1. Preheat the oven to 210 – fan on fast – low rack
2. Heat half the butter and cook the garlic, celery, onion and pepper until soft about 10 mins but this will vary. Add the apricots, lemon zest and juice, herbs and breadcrumbs and season.
3. Gradually add enough stock to make the stuffing moist but not wet.
4. Lay the turkey breast out flat, skinned side down. Spoon the stuffing down the middle then roll up and tie. Place the turkey breast upwards, smear with remaining butter and cover with the bacon.
5. Cover with foil and roast for 30 minutes per kilo plus 30 minutes extra, removing the foil for the last 30 minutes. Check the juices run clear remove, then leave to rest for 20 minutes. Serve sliced with a selection of roasted vegetables.
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175g low fat margarine
175g sugar
3 eggs, beaten
175g self-raising flour
2 tsp vanilla essence
1 small bar of dark chocolate
Oven temp 175c for 10-12 mins it made 18 cakes done in silicone cake cases
Cream margarine & sugar tog until pale & fluffy
Add the eggs a little at a time
Sift flour & gently fold into the mixture
When thoroughly mixed, add vanilla & combine
Place half the mixture in each of the cupcake cases. Make a small indent in the middle & add a small piece of chocolate. Add the remaining cake mix over the top ensuring the chocolate is well covered and remains in the middle of the cake mix
I cooked 12 on the lower rack using my mesh and also the extender ring, the cakes should be firm and spring back when touched.
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| Food | Temperature | Time |
|---|---|---|
| Roast Chicken (1.6kg) | 200ºC | 70 min |
| Roast Beef (1kg) | 180ºC | 75 min |
| Cod Steak (150g) | 200ºC | 24 min |
| Chicken Breast (350g) | 190ºC | 20 min |
| Peppers (halved) | 200ºC | 34 min |
| Onion (whole, small) | 200ºC | 60 min |
| Potatoes (roast, small, cut in two) | 200ºC | 36 min |
| Parsnips (strips – 2cm diameter) | 200ºC | 36 min |
| Potato (baked, medium size) | 200ºC | 75 min |
| Onion (quarter) | 200ºC | 60 min |
| Yorkshire pudding (ready made) | 200ºC | 12 min |
| Oven Chips (frozen) | 200ºC | 18 min |
These temperatures and times are based on the JML Halogen Oven. Times and temperatures for other models may vary.
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Derek Flint says: Might be helpful if it wasn’t a blank page
Kirstin Walden Crockford says: I can’t see the chart… there’s just a small symbol in the centre… any ideas ?
Admin says: If you click on the post title the halogen oven cooking chart should come up. Thanks,
2 eggs
30 ml (1fl oz) milk
Salt & pepper
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!
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Ingredients
1 (20-ounce) package refrigerated cookie dough
60 (2-inch) pretzels
60 semi-sweet chocolate chips
30 red candy-coated chocolate pieces
Instructions
1. Freeze cookie dough for 15 minutes. Cut dough into 30 1/4-inch slices.
2. Place on ungreased cookie sheets about 4 1/2 inches apart.
3. Shape round at bottom to make like reindeer face using thumb and forefinger.
4. Press a pretzel on each side of round for antlers.
5. Press in a chocolate chip for eyes. Bake at 230C for 9 to 11 minutes until lightly browned.
6. Remove from oven and press in a red candy for reindeer’s nose.
Great for kids who love helping!
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As with quite a few of the recipes, the connection to cooking it in a halogen oven is tenuous to say the least. Is this all done in the halogen oven? If so, it’s not the most convenient cooking mode for frequent stirring. What temperature should the oven be set on? Should the cooking dish be covered, and at what stage? Even basis things like what size dish is needed to contain the ingredients without it boiling over? This to me reads just like a “soup cooked in a saucepan” recipe.
What would be more helpful would be more information about the different dishes, temperatures and timing needed to convert from ‘normal’ cooking to halogen, and the best way to use the limited space to cook complete meals.
No mention of a halogen oven, no Tempratures etc
Jacquie, I was thinking exactly the same, so you’ve beat me to it. Soups in a saucepan or in a crockpot seem the most favoured method.
I made cheese muffins in the Halogen oven this morning & we enjoyed them for morning tea.
I agree. I think the recipes are too simplistic as I have been cooking for years. The recipes tend to be directed to beginners! But we are all beginners when it comes to using the H/O so I think this site should help more with the technical/ practical side of using the oven and as Jaquie says converting our existing recipes/ways of cooking to this new way. That would be so much more helpful.
Maybe the forum is the place for these comments
I have bought a small halogen oven which is 3.5 litres which will convert to 5.5 litres. It has one smalll rack which measures 6 centimetres. I t is supposed to cook a meal for two people. How could I put two chops and four roast potatoes on a rack measuring 6cm. There is no high rack and I am told there isn’t one available. I am in the UK