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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Vegetable Chilli

Ingredients

* one onion chopped finely
* some mushrooms (however many you like) chopped
2 carrots chopped
* 2 green chillies with seeds removed chopped
* 1 red chilli with seeds removed chopped
* 1 tea spoon of cumin
* 1 tea spoon of paprika
* half a teaspoon of cinnamon
* 2 garlic cloves crushed
* one can of tinned tomatoes
* 3 tea spoons of tomato puree
* one can on red kidney beans
* some oil
* two tablespoons of vinegar
* one tablespoon of granulated sweetener

Instructions

1. Chop the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you put in. Then add the tomato puree stir for one minute and then add the tomatoes.
2. Pour this mixture into a oven dish and add the carrot and the spices.
3. Cook for about 20 minutes on HI, then add the kidney beans vinigar and sweetener.
4. Reduce the heat and cook for a further 10 minutes. Check the carrots at this point to see whether they are tender and if not cook for further 5 minutes.
5. Serve with rice and salad.

Ingredients

1.5kg Sprouts
284ml double cream
150g parmesan

Instructions

1. Bring a pan of unsalted water to the boil, Remove all the leaves from the outside of the sprouts and place them in the water, lid on, turn down the heat and cook until parboiled – about 4-6 minutes.
2. Drain, then tip into the food processor, along with the cream, salt and pepper. Blend for 20 seconds or so – they should be roughly chopped up, not a smooth purée.
3. Stir all the parmesan into the sprout mash except for enough to sprinkle over the top, then transfer to an ovenproof dish.
4. Sprinkle the left over parmesan on top and bake for 8-10 minutes on HI until the top has developed a fine, crunchy crust.

Enjoy.

(c) cherrymay

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CHICKEN BREASTS WITH CARROT AND COURGETTE STUFFING

Ingredients

2 small (whole) skinless, boneless chicken breasts
225g. carrots, shredded (about 2 small.)
225g. courgette, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 sachet chicken-flavoured bouillon
70ml. water

Instructions

1. In medium bowl, combine carrots, courgette, salt and poultry seasoning.
2. Spoon about mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.
3. Then place chicken in a medium size oven dish and sprinkle with bouillon.
4. Add water and cook over medium high heat, heat to boiling.
5. Then cover with foil and cook on full power for about 20 minutes or until chicken is tender.
6. Remove toothpicks.

ta!

Baked Cod with Crumb Toped

Ingredients (serves 4):
4 x 150g skinless firm white cod steaks
1 beef steak tomato
1 medium leek
4 tablespoons stuffing mix
100g grated mature Cheddar cheese

Method:

1. Pre-heat the Halogen Oven to 200ºC (400ºF).

2. Wash and pat dry the fish steaks and place on a baking sheet lined with baking paper.

3. Thinly slice the tomato. Trim and shred the leek. Arrange the sliced tomato over the fish

so they overlap and then pile on the leek.

4. Sprinkle over the stuffing mix, and top with the cheese.

5. Bake in the Halogen Oven for 10 – 15 minutes or until tender and cooked through

The recipe temperatures and cooking times are for guidance only, it may vary depending on your taste.

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