Halogen Oven Recipes

Tag: Halogen Oven Recipes

Basil Pesto Rolls Halogen Oven Recipe

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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.

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Mincemeat and Apple Slice

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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).

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Index

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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

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Salmon and Macaroni Bake : Halogen Oven Recipes

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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

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Banana Bread : Halogen Oven Recipes

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Banana Bread

Posted by darko on Dec – 5 – 2010 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
2 large ripe bananas mashed
100g softened butter
75g light Muscovado sugar
100ml maple syrup
1 egg beaten
150ml Greek yoghurt
250g self raising flour
1 tsp baking powder
icing sugar to dust
Cuisine: Cooking time: 15 mins Serving: 2 people

Tasty cake! A must try if you have bananas on the verge of dying!

Method

Grease large bread tin (making sure it fits oven).
Beat butter, sugar and syrup together with electric whisk until pale & creamy. Stir in egg, yoghurt and banana until evenly combined. Sift flour and baking powder into bowl mix in through. Turn into tin and place on low rack. Cover with tin foil.

Set temperature of halogen oven @ 200C/392F and cook for 35 mins. Lift foil cook further 15 mins till brown firm to touch and skewer comes out clean. Leave to stand for 10 mins turn out and cool. Hope you enjoy this!!!!

For Pecan cake Mmke cake mixture stir in 2oz pecan nuts and 1 tsp mixed spice with yoghurt and banana. While cooking beat 100g softened butter in bowl with 75ml maple syrup and 50g icing sugar until combined. Chill till cake cooled then spread over top scatter extra nuts.

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Mincemeat and Apple Slice : Halogen Oven Recipes

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Mincemeat and Apple Slice

Posted by darko 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).

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Apricot and Sesame Seed Flapjack : Halogen Oven Recipes

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Apricot and Sesame Seed Flapjack

Posted by darko on Jun – 24 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
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
Cuisine: Cooking time: 15 mins Serving: 16-18 pieces / 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.

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.

Method

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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Apricot & Honey Stuffed Mackerel

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Apricot & Honey Stuffed Mackerel

Posted by Editorial Staff on Sep – 27 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
50g (1.8oz) ready to eat apricots chopped
50g (1.8oz) Bulgar wheat
2 tbsp Clear honey

1 crushed garlic clove
2 tbsp chopped tarragon
2 tsp mint
50g (1.8oz) butter + extra for greasing
4 small whole mackerel gutted & cleaned
1/4 pint (14.4fl oz) white wine dry
2 tbsp double cream
salt & pepper
chopped parsley to garnish
string
Cuisine: Cooking time: 30 mins Serving: 4 people

Method

Mix apricots, Bulgar wheat, honey, garlic, tarragon, mint, salt & pepper. Fill the fishes’ cavities with mixture and tie two lengths of string round fish to hold in stuffing.

Place fish side by side in buttered shallow dish, pour over wine and dot with butter. Cover with foil and place on low rack in Halogen Oven.

Set temperature to 200°C (392°F), cook fish for 20-25 mins, removing foil for last few mins of cooking. Swirl cream into juices and serve sprinkled with parsley, accompanied by lemon wedges…

Serve and enjoy.

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Turkey with Pesto

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Turkey with Pesto

Posted by Editorial Staff on Mar – 13 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
4 turkey fillets
Olive oil
Green pesto
Black pepper
Cuisine: Cooking time: 25 mins Serving: 4 people

Here’s another delicious 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.

Method

This is a really easy meal but tastes divine.

Rub the turkey with olive oil and place on a baking tray.

Carefully spoon pesto over each of the turkey fillets. Season with black pepper.

Place on the high rack and cook (190°C/374°F) for 20-25 minutes, or until the turkey is cooked to your requirements.

Serve with mini roast potatoes and green vegetables.

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

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Beef Casserole with Stilton and Herb Dumplings

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Beef Casserole with Stilton and Herb Dumplings

Posted by Editorial Staff 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

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