Halogen Oven Recipes

Tag: Halogen Oven Recipes

Spiced Seafood with Rice Noodles : Halogen Oven Recipes

Posted on by halogenovenrecipes

Spiced Seafood with Rice Noodles

Posted by darko on Jun – 18 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
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
Cuisine: Cooking time: 20 mins Serving: 2-3 people

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.

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

Meal: Food type:

Spanish Tortilla : Halogen Oven Recipes

Posted on by halogenovenrecipes

Spanish Tortilla

Posted by darko on May – 16 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
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
Cuisine: Cooking time: 25 mins Serving: 4-6 people

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.

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

Meal: Food type:

Beef Casserole with Stilton and Herb Dumplings : Halogen Oven Recipes

Posted on by halogenovenrecipes

Beef Casserole with Stilton and Herb Dumplings

Posted by darko on Mar – 8 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
3 tablespoons flour
1 tablespoon paprika
Seasoning
500g (18oz) stewing beef
Olive oil
2 red onions, sliced
2 cloves garlic, roughly crushed
2 sweet potatoes, diced
4 carrots, diced
500ml (18fl oz) stout
50g (2oz) pearl barley
2 tablespoons brown sugar
2 bay leaves
Large handful of thyme, chopped

Dumplings
120g (4oz) self-raising flour
50g (2oz) suet
Seasoning
1 tablespoon fresh parsley (or 2 teaspoons dried)
50g (2oz) stilton
3-4 tablespoons water

300-400ml (11-14fl oz) hot beef stock
Cuisine: Cooking time: 85 mins Serving: 4 people

Here’s a delicious halogen oven recipe from Sarah Flower. Please note: this recipe requires cooking on a hob at the start.

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.

Method

Place the flour and paprika in a bowl and season. Rinse the beef, then coat with the flour.

Select your ovenproof/hob-proof casserole dish, making sure it fits in your halogen oven. Place this on the hob and heat a little oil over a medium heat.

Add the beef and cook until browned. Then remove and leave to one side.

Add the onion and garlic and cook until the onion starts to soften. Add the sweet potato and carrot and allow to sweat for a few minutes. Place the beef back in the casserole dish.

Pour on the stout, stirring well. Then add the barley, sugar, bay leaves and thyme. Season to taste.

Cook the casserole on the hob for another 5 minutes, before transferring to the low rack of the halogen oven. Cover with a lid or double layer of tin foil. Set the temperature to 160°C (320°F) and cook for 50 minutes.

Meanwhile, prepare the dumplings by mixing together the flour and suet. Then season and mix in the fresh parsley (if using) and crumbled stilton. Add a little water at a time until you have formed a pliable but not too sticky dough. Form into balls and leave on a floured surface until needed.

Check the casserole after 50 minutes. Add the hot beef stock if needed. Cook again for 10 minutes, before removing the lid and adding the dumplings.

Cook for a further 20-30 minutes until they are light and fluffy. Serve immediately.

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

Meal: Food type:

Pork Chops and Roast Potatoes : Halogen Oven Recipes

Posted on by halogenovenrecipes

Pork Chops and Roast Potatoes

Posted by darko on Apr – 15 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
Pork chops (maximum of 4 to fit on the rack)
750g (26oz) red or white skinned small potatoes
Cuisine: Cooking time: 100 mins Serving: 4 people

Here’s a tasty halogen oven recipe for pork chops with roast potatoes. Please note: this recipe requires cooking on a hob at the start.

Use all your normal dressing/Seasonings

Method

Roast potatoes
Parboil then roast for 1hr at 200°C (392°F) on the low rack – just brush with a little olive oil to help with browning…..

Pork chops
Cook at 200°C (392°F) on high rack for 20 mins. Turn chops after 10 mins. Continue cooking for the 10 mins; check meat is cooked through.

Serve with green beans or asparagus.

Meal: Food type:

Citrus Stuffed Turkey Joint : Halogen Oven Recipes

Posted on by halogenovenrecipes

Citrus Stuffed Turkey Joint

Posted by darko on Jul – 25 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1.8 kg/63.5 oz skinless boneless joint turkey
50 g/1.8 oz butter (or olive oil)
1 clove garlic, finely chopped
1 stick celery, chopped
1 onion, finely chopped
1 red pepper, finely diced
150 g/5.3 oz dried apricots, finely chopped (optional)
1 lemon, zest and juice only
handfuls parsley, chopped
handfuls thyme, chopped
200 g/7.1 oz fresh breadcrumbs
60 ml/2.1 uk fl oz chicken stock
6 rashers streaky bacon
salt and finely crushed black pepper
Cuisine: Cooking time: 30 mins Serving: 2 people

Method

1. Preheat the halogen oven to 210°C (410°F).

2. Heat half the butter and cook the garlic, celery, onion and pepper until soft about 10 minutes but this will vary. Add the apricots, lemon zest and juice, herbs, breadcrumbs and season mix.

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, place on the low rack in the halogen oven 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.

Meal: Food type:

Croque Monsieur

Posted on by halogenovenrecipes

Croque Monsieur

Posted by Editorial Staff on Jun – 20 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
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
Cuisine: Cooking time: 15 mins Serving: 2 people

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.

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

Meal: Food type:

Leave a Reply


CAPTCHA

*

Basil Pesto Rolls Halogen Oven Recipe

Posted on by halogenovenrecipes

Basil Pesto Rolls

Posted by Editorial Staff on Feb – 19 – 2013 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
2 cups biscuit mix, dry
2 tablespoons basil pesto, from jar
¼ cup Parmesan cheese, grated

2/3 cup milk, nonfat
¼ cup butter, softened or melted
1 teaspoon garlic powder
1 teaspoon parsley, dried
Cuisine: Cooking time: 10 mins Serving: 10 people

…Perfect accompaniment to any Italian food!

Method

Mix all ingredients, except for butter, garlic powder and parsley, together and scoop out with an ice cream scoop onto tray. Place on low rack of the Halogen oven and bake at 205°C/400°F for 10 minutes.

Mix together remaining ingredients and brush onto tops of rolls. Return to oven and bake a few more minutes.

If you want the bottoms to brown more, you may want to turn them over the last five minutes of baking.

Meal: Food type:

Leave a Reply


CAPTCHA

*

Mincemeat and Apple Slice

Posted on by halogenovenrecipes

Mincemeat and Apple Slice

Posted by Editorial Staff on Apr – 2 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
Topping
6oz (170g) butter
14oz (400g) mincemeat
2.5oz (70g) caster sugar
3 apples sliced

Base
5.5oz (155g) plain flour
1.75oz (50g) melted butter
1tsp baking powder
3 tbsp caster sugar
2 egg yolks
Cuisine: Cooking time: 15 mins Serving: 6 people

Method

Pre-heat oven to 200°C (392°F).

Base
In bowl/processor, mix butter, sugar, flour, eggs and baking powder until mixture sticks together.

Press mixture flat into cake tin and bake on lower rack for 10 mins.

Topping
Spread mincemeat over cooked base, this can be made easier if you heat mincemeat for a few mins in halogen. Not too long about 1 min on lowest setting or just use heat created by cooking base.

Lay sliced apples over the mincemeat, slightly overlapping the slices. Drizzle melted butter over apple and sprinkle sugar before baking for a further 10 mins at 200°C (392°F).

Meal: Food type:

Leave a Reply


CAPTCHA

*

Index

Posted on by halogenovenrecipes

Lemon and Orange Drizzle Cake

Posted by Editorial Staff on Jul – 17 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
1 orange
1 lemon
175g/6 oz self-raising flour
1 tsp baking powder
2 medium eggs
60g/2 ¼ oz ground almonds
125g/4 ½ oz golden caster sugar
125g/4 ½ oz soft butter
100g/3 ½ oz icing sugar
Cuisine: Cooking time: 20-25 mins Serving: 6-8 people

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.

Method

A well-known traditional cake to which I’ve added ground almonds. Bite into a slice and taste the intense citrus flavours of the sweet glaze which is poured over the hot cake. You will need a greased and base-lined 18cm/7 inch deep cake tin (square or round) 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 oven to 180°C (356°F).

2.Finely grate the rind from half the orange and half the lemon, cut both in half and squeeze the juice from the whole fruits (you will need about 6 tbsp). Mix the juices together in a small basin.

3.Sift the flour and baking powder into a large bowl. Break the eggs into the flour and add the ground almonds, sugar, butter, orange and lemon rinds and 3 tbsp fruit juice.

4.With a wooden spoon or mixer, lightly beat the ingredients together until thoroughly mixed, light and fluffy. Spoon into the prepared tin and level the surface.

5.Put into the hot oven and cook for 20-25 minutes until risen, firm to the touch and cooked through.

6.Whilst the cake is cooking, make the drizzle mixture. Sieve the icing sugar into a bowl, pour in the remaining 3 tbsp fruit juices and mix to a smooth paste.

7.Turn the cake onto a wire rack and whilst still hot use a fine skewer to make several holes in the top of the cake. Spoon the drizzle mixture over the top of the cake and leave to cool.

Source: “The Halogen Oven Secret”, Norma Miller

Meal: Food type:

Leave a Reply


CAPTCHA

*

Salmon and Macaroni Bake : Halogen Oven Recipes

Posted on by halogenovenrecipes

Salmon and Macaroni Bake

Posted by darko on Feb – 21 – 2013 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
225g/8 oz skinless salmon pieces
3 tomatoes
Small handful of fresh fennel leaves
1 lemon
2 tbsp fish or vegetable stock
Freshly milled salt and black pepper
100g/3 ½ oz macaroni pasta
150ml/ ¼ pint low-fat crème fraîche
2 tbsp milk
50g/1 ¾ oz grated Cheddar cheese
Cuisine: Cooking time: 50 mins Serving: 2-3 people

Here is a fantastic mains recipe from Norma Miller!

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

Method

Macaroni cheese with a twist. Use any type of short pasta tubes to make this tasty dish. You will need an ovenproof dish which fits in your oven.

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

2. Cut the salmon into bite-sized pieces, removing any bones. Thinly slice the tomatoes and chop the fennel leaves. Squeeze the juice from the lemon.

3. Arrange the tomato slices over the base of the dish and scatter over the salmon pieces. Sprinkle over the chopped fennel, pour over the lemon juice and stock and add a little seasoning. Cover with foil.

4. Put the dish into the hot oven and cook for 12-15 minutes until the salmon is almost cooked.

5. Cook the macaroni according to the packet instructions and drain.

6. Put the hot macaroni into a bowl and stir in the crème fraîche, milk and seasoning.

7. Remove the lid from the oven and lift out the dish. Replace the lid, and set the timer for 20 minutes.

8. Quickly spoon the creamy macaroni over the salmon and sprinkle over the grated Cheddar cheese. Put back into the hot oven and cook for 10-15 minutes until piping hot and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

Meal: Food type:
score