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.

Ingredients (serves 2)

½ red onion, sliced
½ tbsp olive oil
150 g (6 oz) refried beans
4 flour tortillas
1 tomato, diced
½ red pepper, sliced
1 jalapeño pepper, sliced and deseeded
75 g (3 oz) cooked diced chicken
4 tbsp grated cheddar cheese
salt and freshly ground black pepper

Method

Cooked in the halogen oven, this traditional Mexican recipe will make a delicious treat for all the family in no time at all.

Place the red onion with the olive oil on the round oven tray on the low rack in the halogen oven. Cook at 260°C (500°F) for 5 minutes.

Pour in the refried beans, mix and cook for 3 minutes or until thoroughly heated. Remove and pour into a bowl.

Place a flour tortilla on a clean round oven tray. Spread half of the refried beans on the tortilla. Top with half the diced tomatoes, half the peppers and jalapeño, half the chicken and half the cheese.

Place on the low rack and cook at 260°C (500°F) for 6 minutes, then add another tortilla wrap on top to form a sandwich. Cook for 1 minute more.

Remove from the oven and keep warm while cooking the other quesadilla. Slice into quarters like pizza and serve with lettuce and sliced tomato.

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

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Ingredients (serves 6)

Base: 450g/16 oz shortcrust pastry mix
Filling: 500g/18 oz Bramley apples, peeled, cored and chopped
1 pinch ground cloves
5ml/0.18 uk fl oz teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g/2 oz raisins
70g/2 ½ oz caster sugar
Top: 1 medium size egg, beaten
20g/¾ oz caster sugar

Method

1.Preheat the halogen oven to 200°C (392°F).

2.For the pastry base: make up the pastry as per the pack instructions, use ¾ to line a 23cm/9 inch pie dish. Cut the remaining rolled pastry into strips 1cm/0.39 inch wide.

3. For the filling: Combine together all the filling ingredients and pile into the pastry-lined pie dish.

4. To top: Top with the pastry strips to form a lattice. Glaze with a little of the egg and sprinkle sugar over the top.

5. Cook on the high rack for 25 – 35 minutes in the halogen oven.

6. Serve immediately with custard, ice cream or cream.

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Here’s a delicious halogen oven recipe from Norma Miller.

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link down the page to the right in our sidebar.

Ingredients (makes about 16-18 pieces)

6 ready-to-eat dried apricots
55g/2 oz golden caster sugar
55g/2 oz soft butter
2 tbsp golden syrup
100g/3 ½ rolled oats
3 tbsp sesame seeds

Method

A sweet treat at any time of year. Replace the apricots with sultanas, dates, walnuts or almonds. You will need a greased shallow baking tin about 18cm/7 inches square which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 170°C (338°F).

2.Coarsely chop the apricots.

3.Put the sugar, butter and syrup into a heatproof bowl. Carefully put into the oven and leave for seconds until the butter has melted (watching all the time).

4.Remove from the oven, place on a heatproof surface and cool a little before stirring in the oats, apricots and sesame seeds.

5.Press into the prepared tin. Put into the hot oven and cook for 15 minutes or until firm and cooked through.

6.Cut into squares, fingers or wedges whilst warm and cool on a wire rack.

Source: “The Halogen Oven Secret”, Norma Miller

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Ingredients (serves 4-6)

3 tbsp tikka paste
500g/18 oz tub yoghurt
2 tsp cumin seeds
thumb-size piece fresh root ginger, finely grated
250g/9 oz small new potatoes
300g/11 oz paneer cheese, cut into chunks
3 red onions, wedges
2 red peppers, cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g/9 oz bag salad leaves
12 chapattis

Method

Soak 12 wooden skewers in water for 30 mins (stop them burning). Mix the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.

Boil the potatoes in a pan of salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Mix into the marinade, and chill for at least a couple of hours.

Next, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.

Grill the kebabs at 200°C (392°F) on high rack in your halogen oven for 8-10 mins, turning, until the veg are charred and softened. Times may vary given the halogen oven and size of veg so grill for 5-10 mins more if you find the kebabs are not yet cooked through. With a few minutes to go, add the chapattis to warm through.

Serve the kebabs with the minty salad, cooling mango yoghurt and chapattis.

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Here’s a delicious halogen oven recipe from Norma Miller.

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link down the page to the right in our sidebar.

Ingredients (serves 3-4)

100g/3 ½ oz mushrooms
2 tbsp sunflower oil
Large handful of spinach leaves
Small bunch of dill
1 lime
Freshly milled black pepper
Large whole fish, such as sea bass or salmon, gutted, about 900g/200lb
55g/2 oz flaked almonds

Method

Mushroom, spinach and dill is my choice of stuffing, but try breadcrumbs, fennel and watercress leaves for a change. You will need a large roasting tin which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F).

2.Prepare the stuffing: finely chop the mushrooms and put into the roasting tray with 1 tbsp of the oil. Put into the hot oven and cook for 6-8 minutes until the mushrooms are beginning to sizzle. Remove from the oven and spoon the mushrooms into a bowl.

3.Thinly shred the spinach leaves and dill. Grate the rind from the lime, cut in half and squeeze out the juice. Stir them all into the bowl or mushrooms and add a little black pepper.

4.Spoon the stuffing into the body cavity of the fish. Carefully lift the fish into the roasting tin. Make three or four diagonal cuts on the side of the fish, drizzle over the remaining oil and scatter over the almonds.

5.Cover and cook in the hot oven for 40-55 minutes until piping hot and cooked through, but start looking to see if it is cooked from 35 minutes onwards. (The time will depend on the thickness of the fish.) Remove the cover for the last 15 minutes.

Source: “The Halogen Oven Secret”, Norma Miller

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Here’s a great 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.

Ingredients (makes 2 sandwiches)

6 tbsp finely shredded Swiss cheese, such Gruyère
2 tbsp sour cream or crème fraîche
salt and freshly ground black pepper
½ tsp Worcestershire sauce
½ tsp Dijon mustard
4 slices white sandwich bread, buttered
2 thin slices deli ham

Method

The traditional French ham and cheese sandwich is ideal for cooking in the halogen oven. It will be crisp and golden on the outside and succulent on the inside.

In a small bowl, mix the cheese with enough cream or crème fraîche for it to hold together. Add the seasoning, Worcestershire sauce and mustard, and mix until combined.

Place 2 slices of bread butter-side down on the oven tray. Divide the cheese mixture between them, and spread it right to the edges.

Add the deli ham, cutting it to fit, if necessary. Cover with the other 2 slices of bread, butter-side up, to make 2 sandwiches. Press down lightly.

Place the oven tray on the high rack of the halogen oven and cook at 200°C (400°F) for 3-4 minutes. Turn the sandwiches over and cook for 3-4 minutes more, or until golden brown on the outside and melting on the inside.

Another Way

To make a Croque Madame, add a fried egg to the sandwich just before cooking.

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

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Here’s a tasty 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.

Ingredients (serves 4)

2 red onions, quartered
3-4 cloves garlic, roughly chopped
1 aubergine, thickly sliced
2 courgettes, thickly sliced
8-12 vine tomatoes
2 red peppers, quartered
Drizzle of olive oil
Dash of balsamic vinegar
1 teaspoon sugar
2 teaspoons dried oregano
Seasoning

Method

This is a really easy dish, suitable to eat on its own with the crumbled feta or goat’s cheese, or to use as a pasta sauce/base or even as a pizza topping.

Prepare the vegetables and place into an ovenproof dish, ensuring they are evenly distributed.

Mix the olive oil, balsamic, sugar, oregano and seasoning together. Pour this over the vegetables before tossing well ensuring the vegetables are evenly covered.

Turn on the halogen to 200°C (392°F). Place the ovenproof dish on the low rack and cook for 20-30 minutes until the vegetables are soft.

To serve, sprinkle with fresh Italian herbs and crumbled goat’s cheese or feta.

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

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Here’s a delicious seafood halogen oven recipe from Norma Miller.

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link down the page to the right in our sidebar.

Ingredients (serves 2-3)

300g/10 ½ oz mixed, shelled shellfish, no need to thaw if frozen
2 tbsp wholegrain mustard
2 tsp Worcestershire sauce
Small pinch of cayenne pepper
300ml/1/2 pint fish or vegetable stock
1 tbsp olive oil
1 tbsp chopped parsley
Freshly milled black pepper
100g/3 ½ oz rice noodles

Method

The addition of rice noodles makes a complete meal. Bags of frozen seafood are a useful standby, as is a range of spices. You will need a large ovenproof dish which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F). Put the kettle on to boil.

2.Put the shellfish into the dish and stir in the wholegrain mustard, Worcestershire sauce, cayenne pepper, fish or vegetable stock, olive oil, chopped parsley and a little black pepper.

3.Cover, and put into the hot oven. Cook for 15-18 minutes until just cooked.

4.Put the noodles into a large bowl, pour over boiling water from the kettle to cover and stand for 10 minutes. Drain well and stir into the cooked seafood. Cover and cook for 4-6 minutes until piping hot.

Source: “The Halogen Oven Secret”, Norma Miller

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Ingredients (serves 2)

2 chicken breast fillets
Barbecue sauce or sauce of your choice
Grated cheese
4 smoked bacon rashers

Method

Wash and pat dry chicken fillets on kitchen roll.
Add a sprinkle of salt and pepper. Spread some barbecue sauce onto chicken.
Add grated cheese.
Now wrap the bacon rashers around so that chicken is totally enveloped.

Cook on low rack for 30 minutes at 200°C (392°F). Turn over halfway through to brown both sides.

Best served with baked jacket potatoes

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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.

Ingredients (makes 4-6 slices)

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

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

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