Ingredients

1 small tin tuna
Mayonnaise
Cheddar, grated
Seasoning
1-2 panini rolls

Here’s a healthy snack recipe from Sarah Flower.

Her book, containing 200 delicious Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

Create your own café-favourite snack in your halogen.

In a bowl, mix the tuna, mayonnaise (enough to reach a creamy consistency) and Cheddar to taste. Season well.

Slice open your panini rolls and fill with tuna mixture. Place the tops back on.

Place them on the grill rack (high rack) and set the halogen to 250°C (482°F). Cook for 4-6 minutes until golden and the tuna/cheese has started to melt.

Serve with a side salad and tortilla chips.

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

Ingredients

Fresh mince beef or lamb (depends on how many you’re feeding for quantity) Veg or olive oil 1-2 onions chopped 1-2 carrots sliced 110g (4oz) mushrooms sliced celery chopped bacon (optional diced) Worcester sauce beef stock salt & pepper herbs of choice (thyme, mixed herbs etc) 450-900g (1-2lbs) cooked smashed potato

Method

Fry onions and other veg, remove from pan and keep warm. Fry meat. Return veg to browned meat, add stock, cook on low heat for 10-15 mins. Meanwhile boil potatoes till soft mash with a little butter and pepper. Drain meat, save stock to make gravy, place into a suitable pie dish cover with the potato, place in Halogen Oven on low rack at 180-200°C (355-390°F) for approx 20-25 mins or until top brown. During cooking time thicken gravy with cornflour and cook veg of choice.

Ingredients

125g (4.4oz) leeks, thinly sliced
150g (5.3oz) macaroni
2 red onions, finely sliced
1 pepper, finely chopped
15ml (0.026 pint) tablespoon olive oil
150ml (1/4 pint) carton natural yoghurt

150g (5.3oz) light cream cheese
400g (14oz) can chopped tomatoes, drained
Salt and freshly ground black pepper
65g (2.3oz) Cheddar cheese, grated

Method

1. Pre-heat the Halogen Oven to 180ºC (356ºF).
2. Put the leeks into a saucepan of boiling water. Bring back to the boil and drain.
3. Cook the macaroni in a large pan of boiling salted water for 10 – 12 minutes and drain.
4. Mix together the onions and peppers. Heat the oil in a large frying pan and fry for 3 – 4 minutes until softened but not brown.
5. In a bowl, mix together the yoghurt, cream cheese, tomatoes and seasoning. Mix in the macaroni and the vegetables.
6. Put into a suitable (oven safe) dish and sprinkle with grated cheese. Bake on low rack for 20 – 30 minutes until golden.