Halogen Oven Recipes

Tag: Halogen Recipes

Apricot and Sesame Seed Flapjack

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Apricot and Sesame Seed Flapjack

Posted by Editorial Staff 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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Banana Bread

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Banana Bread

Posted by Editorial Staff 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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2 Responses so far.

  1. Esme says:
    September 6, 2013 at 1:11 pm

    I tried this recipe and it all went so well until I put it in the halogen oven. I had to put the tin foil over the cake after 20 minutes otherwise it would have burnt. I took it out after 50 minutes in total and it was still uncooked in the middle. Very sad. I think I’m going to try the same recipe but in a normal oven.
    I like the addition of greek yoghurt and maple syrup, it makes it a little different from other banana bread recipes that I’ve tried.

    Reply
    • Admin says:
      September 9, 2013 at 3:21 pm

      Hi Esme, thank you for bringing this to my attention. Halogen ovens obviously vary in cooking times and efficiency. I have changed the recipe to cook at 200C with tin foil over the cake. I’m glad you liked the greek yoghurt and maple syrup addition, and hope this hasn’t put you off trying other users’ recipes on here.

      Giles

      Reply

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Lemon Drizzle Cake : Halogen Oven Recipes

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Lemon Drizzle Cake

Posted by darko on Apr – 24 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
4 large eggs
240g (8.5oz) sugar + 3 extra tsp of sugar for drizzling with the lemon juice
240g (8.5oz) butter
240g (8.5oz) self raising flour
Juice of 4 lemons
Grated rind of 4 lemons
Cuisine: Cooking time: 120 mins Serving: 4 people

Here’s a delicious halogen oven dessert (or snack!) recipe.

Method

Cream butter and sugar together, add beaten egg and lemon rind. Stir in flour. Mix well.

Put into a butter lined, small loaf tin.

Bake on low rack of Halogen Oven on 150°C (302°F) for 1hr 40 mins – 2hrs.

Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake. Leave to cool, once cooled the excess sugar will crystallise.

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Turkey with Pesto : Halogen Oven Recipes

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Turkey with Pesto

Posted by darko 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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Lamb & Tomato Couscous : Halogen Oven Recipes

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Lamb & Tomato Couscous

Posted by darko 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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Lemon Drizzle Cake

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Lemon Drizzle Cake

Posted by Editorial Staff on Apr – 24 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
4 large eggs
240g (8.5oz) sugar + 3 extra tsp of sugar for drizzling with the lemon juice
240g (8.5oz) butter
240g (8.5oz) self raising flour
Juice of 4 lemons
Grated rind of 4 lemons
Cuisine: Cooking time: 120 mins Serving: 4 people

Here’s a delicious halogen oven dessert (or snack!) recipe.

Method

Cream butter and sugar together, add beaten egg and lemon rind. Stir in flour. Mix well.

Put into a butter lined, small loaf tin.

Bake on low rack of Halogen Oven on 150°C (302°F) for 1hr 40 mins – 2hrs.

Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake. Leave to cool, once cooled the excess sugar will crystallise.

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Roast Turkey Crown with lemon and thyme

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Roast Turkey Crown with lemon and thyme

Posted by Editorial Staff on Nov – 15 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
4 – 4 ½ kg (9 – 10 lb) turkey crown 1 bulb garlic, cut in half 1 lemon, cut in half small bunch of thyme 2 bay leaves 2 tbsp olive oil salt and freshly ground black pepper
Cuisine: Cooking time: 45 mins Serving: 2 people

Method

Remove and discard giblets and excess fat, wash turkey under cold water and pat dry.

Place the garlic, lemon, thyme and bay leaves inside the cavity of the bird and rub the skin with the olive oil. Season the skin and cavity well with salt and freshly ground black pepper

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

Cook for one hour. Using tongs turn the bird so that the other end of the breast is uppermost.

Turn the temperature down to 170°C (338°F) and cook for a further 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast.

When cooked, remove the turkey from the halogen oven onto a warm plate. Cover the turkey in foil and leave to rest for 10 to 15 minutes.

Serve with roast potatoes, peas and carrots.

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Lemon and Oregano Pork Escalopes : Halogen Oven Recipes

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Lemon and Oregano Pork Escalopes

Posted by darko 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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Bourbon and Maple Chicken : Halogen Oven Recipes

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Bourbon and Maple Chicken

Posted by darko on Feb – 28 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Products
Ingredients
1 chicken, cut into 8 pieces, and skinned
160 ml (6 fl oz) red wine
4 tbsp soy sauce
2 tbsp red wine vinegar
1 tbsp tomato purée
2 tbsp maple syrup
2 tbsp bourbon
1 tsp ground ginger
1 tsp mustard powder
2 cloves garlic, crushed
Watercress, to serve
Cuisine: Cooking time: 30 mins Serving: 4 people

Here’s a delicious 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

The intense heat from the halogen lamp lends an amazing flavour to this dish, caramelising the sugar in the sauce and making it irresistible.

Place the chicken on the round oven tray and cook on the high rack of the halogen oven at 220°C (425°F) for 15 minutes, turning the chicken over halfway through cooking time.

In a medium bowl, whisk together the red wine, soy sauce, vinegar, tomato purée, maple syrup, bourbon, ginger, mustard powder and garlic, until well combined.

Spoon half the sauce over the chicken and cook for 5 minutes at 220°C (425°F).

Then lower the heat to 190°C (375°F) and cook for another 5 minutes, then turn the chicken over and spoon on the remaining sauce.

Cook for 5 minutes more, then transfer the chicken to a serving plate and keep warm in a low oven.

Pour the sauce from the oven tray into a small saucepan, place over medium heat and bring to the boil.

Simmer for 5-8 minutes, until the sauce has reduced in volume. Serve the chicken immediately, with the sauce poured on top, and garnished with watercress.

This dish goes well with basmati rice with added chopped red pepper and a small finely chopped onion, and garnished with freshly chopped spring onions.

If you would rather not use alcohol in this dish, substitute good-quality chicken stock for the red wine and omit the bourbon.

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

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Citrus Stuffed Turkey Joint : Halogen Oven Recipes

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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.

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