Halogen Oven Recipes

Tag: Halogen Recipe

Chocolate and Raspberry Delight : Halogen Oven Recipes

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Chocolate and Raspberry Delight

Posted by darko on Mar – 11 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
2 medium eggs
115g/4 oz caster sugar
25g/1 oz butter, melted
125g/4½ oz dark chocolate with about 70% cocoa solids, melted
2 tbsp milk
25g/1 oz plain flour
1 tbsp cocoa powder
2 tbsp icing sugar
350g/12 oz raspberries
Cuisine: Cooking time: 30 mins Serving: 4-6 people

Here’s a delicious dessert 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 to the right in our sidebar.

Method

A dense, dark rich chocolate cake or torte made with very little flour. You will need a greased base-lined 18cm/7 inch cake 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 180°C (356°F).

2. Separate the eggs, putting the yolks into a mixing bowl and the whites into a grease-free bowl.

3. Pour the sugar over the egg yolks and whisk until light and fluffy. Stir in the butter, chocolate and the milk.

4. Sieve the flour and cocoa into the bowl and gently stir until mixed.

5. Whisk the egg whites until like soft peaks and with a metal spoon carefully fold into the chocolate mixture. Spoon the mixture into the cake tin.

6. Put into the hot oven and cook for 20-25 minutes until cooked through. Serve warm or cold.

7. Sieve the icing sugar into a small bowl and then press half of the raspberries through the sieve. Mix to a smooth purée.

8. Serve slices of the chocolate cake dusted with icing sugar, drizzled with purée and top each portion with whole raspberries.

Source: “The Halogen Oven Secret”, Norma Miller

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Vegetarian Potato Grill : Halogen Oven Recipes

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Vegetarian Potato Grill

Posted by darko on Aug – 14 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1 large potato, peeled and diced
½ medium onion, sliced
1 tsp olive oil
salt and freshly ground black pepper
½ red pepper
½ medium courgette, diced
125 g (5 oz) button mushrooms
1 tsp Italian seasoning
Cuisine: Cooking time: 25 mins Serving: 2 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 to the right in our sidebar.

Method

Nothing grills as quickly as a halogen oven, which makes it ideal for preparing this recipe. Serve with fried eggs and grilled tomatoes.

In a large bowl, mix the potato, onion, red pepper, courgette, mushrooms, Italian seasoning and olive oil. Season with salt and pepper.

Tip mixture onto the round baking tray and set it on the low rack in the halogen oven. Cook at 230°C (450°F) for 25 minutes, stirring every 7 minutes. Remove and serve.

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

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Spiced Seafood with Rice Noodles

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Spiced Seafood with Rice Noodles

Posted by Editorial Staff 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

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Lamb & Tomato Couscous

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Lamb & Tomato Couscous

Posted by Editorial Staff on Oct – 2 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
450g (15.8oz) lamb
3 tbsp of olive oil
2 onions sliced
4 small carrots chopped

1 green pepper deseeded cut into small chunks
2 garlic cloves
400g (14.1oz) tin tomatoes
2 tsp of light muscovado sugar
1 tsp of ground turmeric
1 tsp coriander
1 tsp cumin
1 tsp chilli powder

pitted dates chopped
300g (10.5oz) instant couscous
2 tsp of veg bouillon powder
425ml (14.3fl oz) boiling water
salt & pepper
Cuisine: Cooking time: 5 mins Serving: 6 people

Note (serves 6)

Please note: this recipe requires cooking on the hob at the start.

Method

1.Season lamb, heat oil and fry lamb on hob until browned. Transfer to casserole dish.

2.Add onion, carrot & green pepper to frying pan for 5 minutes to soften. Stir in garlic, tomatoes, sugar and spices. Season to taste. Bring to boil, put into casserole dish, cover with tin foil and place on low rack of the Halogen Oven.

3.Set temperature to 200°C (400°F), cook for 45 minutes or until lamb cooked & tender.

4.Meanwhile towards end of cooking time put couscous into a bowl, mix in bouillon, pour in boiling water and allow to stand for approx 10 minutes or until water has been absorbed. Fluff couscous with fork and serve with lamb.

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Mustard Glazed Lamb Halogen recipe

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Mustard Glazed Lamb

Posted by Editorial Staff on Feb – 27 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
Cuisine: Cooking time: mins Serving: people

Here’s another of Norma Miller’s tasty halogen recipes!

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.

mustard glazed lamb

Ingredients (serves 4)

1 tsp ground allspice
½ tsp ground ginger
3 tbsp prepared French mustard
2 tbsp sunflower oil
Freshly milled salt and black pepper
950g/2 lb 2 oz boned leg of lamb

Method

Meat is so successful cooked in the halogen oven. Remember to leave it to rest for 10 minutes before carving. You will need a large shallow roasting tin which fits in your oven.

1.Preheat the halogen oven to 190°C (374°F).

2. Spoon the ground allspice and ginger, mustard, oil and a little seasoning into a small bowl and mix to a paste.

3. Trim off any excess fat from the lamb. With a sharp knife, make several deep cuts into the meat on all sides.

4. Rub the paste all over the lamb, pushing it into the cuts.

5. Put the lamb into the roasting tin and cover with foil. Put into the hot oven (low rack) and cook for 20 minutes. Turn the lamb over, cover and cook a further 20 minutes. Again, turn the lamb over, open the foil and cook a further 10-15 minutes or until browned, piping hot and cooked through. Serve sliced with the pan juices spooned over.

Source: “The Halogen Oven Secret”, Norma Miller

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Chicken and Cheese Bacon Melts : Halogen Oven Recipes

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Chicken and Cheese Bacon Melts

Posted by darko on Jun – 14 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
2 chicken breast fillets
Barbecue sauce or sauce of your choice
Grated cheese
4 smoked bacon rashers
Cuisine: Cooking time: 30 mins Serving: 2 people

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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Simple Pasta Bolognese : Halogen Oven Recipes

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Simple Pasta Bolognese

Posted by darko on Oct – 22 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
500g/17.6oz lean steak mince garlic clove crushed 2 beef oxo cubes 1 pepper chopped 1 onion or one leek chopped salt jar of bolognese pepper spaghetti
Cuisine: Cooking time: 7 mins Serving: 4 people

Method

Preheat the halogen oven to 240°C (464°F) for a couple of minutes.

Put in all of the ingredients apart from the spaghetti and bolognese.
Set dial for 7 minutes and blast on 240°C (464°F), stirring occasionally until mince has browned.

Add spaghetti (broken in half) and jar of bolognese. Ensure spaghetti is mixed in with mince and covered by sauce. Cover with lid and set temperature to 200°C (392°F) for 10 mins.

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Savoury Beef Dumplings

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Savoury Beef Dumplings

Posted by Editorial Staff on Sep – 9 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1 1/2 (6oz) cups flour
3 tsp baking powder
1/2 tsp celery salt
1/2 tsp sage
1/2 tsp salt
1 tsp dried parsley
1 1/2 tbsp margarine
1/4 pint (3/4 cup) water
1 1/2 tbsp shortening
Cuisine: Cooking time: 30 mins Serving: 2 people

Method

Mix all ingredients in a large bowl using fork. Mixture is for 10 dumplings. Add the water then cut up the shortening. Drop into hot stew.

Cook in halogen oven on the low rack at 180°C/356°F for 10 minutes uncovered then cover with foil and cook for another 10 minutes. After the 20 min the dumplings are ready! Serve straight out of the oven.

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Citrus Stuffed Turkey Joint

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Citrus Stuffed Turkey Joint

Posted by Editorial Staff 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.

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Lemon and Oregano Pork Escalopes

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Lemon and Oregano Pork Escalopes

Posted by Editorial Staff on Mar – 7 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
550 g (1 ¼ lb) pork fillet, in 1 or 2 pieces
25 g (1 oz) flour
salt and freshly ground black pepper
2 eggs, beaten
finely grated zest of 1 lemon
100-150 g (4-6 oz) fresh breadcrumbs
2 tsp dried oregano
1 tsp sunflower oil
spray oil
Cuisine: Cooking time: 15 mins Serving: 10 people

Here’s a fantastic 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 to the right in our sidebar.

Method

Cut the pork into 8 slices, about 2.5 cm (1 in) thick, and place them between sheets of parchment paper. Beat with a kitchen mallet or a rolling pin until they are about 6 mm (¼ in) thick.

Set out 3 plates. On the first, put the flour, seasoned with salt and pepper; on the second, put the beaten egg; and on the third, mix together the lemon zest, breadcrumbs and oregano.

Dip each pork escalope first in the flour, then into the egg and finally roll in the breadcrumbs, until well coated.

Lightly grease the oven tray with sunflower oil, and add 4 escalopes at a time.

Cook at 200°C (400°F) on the high rack of the halogen oven for 5 minutes, turn the escalopes over, spray with a little oil and cook for another 5 minutes, until the breadcrumbs are crisp and the pork is cooked.

Keep warm while you cook all the escalopes. Serve with either garlic or lemon mayonnaise.

To make garlic or lemon mayonnaise, just add 1 crushed clove of garlic or 1 tsp lemon zest to 5 tbsp mayonnaise.

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

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