Halogen Oven Recipes

This recipe is taken from the forthcoming Spring edition of The Halogen Oven magazine.  We’re doing a section on Tapas!

Chilli & Garlic Prawns

300g raw king prawns ,

peeled and butterflied

a small handful of parsley , chopped

a large pinch of chilli flakes

2 tbsp olive oil

2 garlic cloves, thinly sliced

2 tbsp dry sherry

Instructions

 

 

1. Mix the prawns, garlic, chilli, sherry and olive oil in a bowl
2. Divide between 2 small ovenproof dishes.
3. Cook at 250C in your halogen oven for 6-8 minutes until pink and sizzling.
4. Sprinkle with the parsley and serve with crusty bread.

Happy cooking

The latest edition of “The Halogen Oven Magazine” will be available to buy very shortly (RRP £5.00).  Yet again it will include recipes, books reviews and interesting articles about Halogen Ovens.  Our guest writer Philippa Barr will be giving more advice on “growing your own” and we’ve got a great article on Single Men & the halogen Oven. 

With a feature on Tapas and a section on party food together with our usual favourites, the Halogen Seven, Q&A and of course you’ll get to meet a reader, the latest issue is going to be bigger than ever.

Dont forget to join our email list to be the first to hear when the magazine is available. 

If you are interested in being one of our featured readers (for future issues) please email your favourite recipe and a bit about yourself to maryanne.madden@gmail.com.

Happy Cooking

I often use my Halogen Oven to bake cakes or buns.  I admit that it does take a bit of getting used to, certainly at first the inside of the cakes tended to be a bit soft and the outside burnt, but after an adjustment to the timings and the use of foil - they’re delicious!

Vanilla Cupcake Recipe

Ingredients
For the cakes:

250g unsalted Butter, softened
250g caster sugar
4 Eggs
1 tsp natural vanilla extract
185g self-raising flour
60g plain flour
185ml Milk
For the icing:

250 g white chocolate chips
300ml Soured cream
raspberries or sweets, to decorate

Method

1. For the cakes: Grease a small muffin tray (i use a silicone one which has 4 holes, and simply cook 3 lots)
2. Put the butter and sugar in a bowl and beat until pale and creamy.
3. Add the eggs, one at a time, then add the vanilla and beat until well combined.
4. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
5. Divide the mixture between the muffin holes then bake for 12-15 minutesat 230c . Cover with foil but remove for the last 5 minutes.
6. Remove from the halogen oven and leave to sit for 5-10 minutes or until cool and then turn out onto

For the icing:

1. while the cakes are cooling put the white chocolate in a bowl over  simmering water.
2. Once the chocolate has melted stir until smooth and remove from the heat to cool slightly. Gently beat in the sour cream until you have a thick creamy icing.
3. Spread the cooled cakes with the icing and top with raspberries or sweets (such as jelly tots).

Happy New Year

I though for my first post this year we should go back to basics.  So for the next few weeks we’re going to go through the basics of using the oven.

One question I have been asked regularly is whether the oven is broken when the light keeps going on an off during cooking.  Basically the halogen ovens have a temperature gauge which checks the temperature of the air cirulating around the food and adjusts it when its too hot or too cool.  So you will often find the oven switching itself off (light going off) and back on again during cooking.

One of my favourite things to cook in the oven is Baked Potato, so i though we would keep it simple and enclose a recipe to get you started.

Serves 1

Baked Potatoes -

1 Large Potato
Salt
Butter

Ingredients

 InstructionsWash the potato and while still damp sprinkle with Salt and prick the skins with a fork.

2. Place directly onto the lower rack of the halogen oven.  
3. Cook at 200C for 45 -50 minutes. 
4. Cut open and serve with a large knob of butter.

The problem alot of people have with Halogen Ovens is that they expect it to cook food as quickly as a Microwave.  Unfortunately this isnt quite the case! Whilst it will reduce the cooking time when compared with a traditional oven, it wont cook that much quicker.  I think many people are disappointed with the timings and expect much more.  That said I am very happy with my oven, not just because it cooks quicker but because its smaller, uses less electricity and is easy to clean!  I wouldnt go back to a traditional oven for anything!

Happy cooking

THE ULTIMATE CHRISTMAS BISUIT COOKBOOK 

Down load our cookbook

This is a free cookbook for use with your Halogen Oven…enjoy.

Happy Cooking

Dont forget to visit our new website www.halogenovenmagazine.co.uk to find out when the latest Halogen Oven Magazine is available.

The next issue is due out in January…

We’re bringing out the Ultimate Halogen Oven Cooking Guide very shortly. It will take you through how to use your oven, all the features of your oven and then provide you with a good selection of recipes to get you started.

Here’s a really basic recipe from the guide.

Lamb shank
Serves 4

Ingredients

4 lamb shanks
1 large Onion, roughly chopped
1 packet French Onion, soup
1 tsp Worcestershire sauce

Instruction

1. Place lamb shanks and onions into a large casserole dish.
2. Mix soup and sauce together with about 3 cups of water and pour over shanks.
3. Cook on 150C for 1 hour and serve over mashed potato.

Happy cooking

This is one of my favourite puddings, and just because there are so few recipes out there for puddings we thought we’d share this one with you!!

Bread & Butter Pudding
Serves 4

Ingredients
25g butter, plus extra for greasing 8 thin slices bread
50g/2oz sultana’s 2 tsp cinnamon
350ml whole milk 50ml double cream
2 free-range eggs 25g granulated sugar
nutmeg, grated, to taste

Instructions

1. Grease a casserole dish with butter. Cut the crusts off the bread. Butter the bread on one side, and then cut into triangles.
2. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. 
   Sprinkle with a little cinnamon, and then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.
3. Finish with a layer of bread, and then set aside.
4. Gently warm the milk in a pan over a low heat but don’t let it boil.
   Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
5. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. 
   Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
6. Place the dish into the Halogen oven on medium heat on lower rack and bake for 15-20 minutes at 220C, or until the custard has set and the top is golden-brown.

Happy Cooking

Beef Wellington

Ingredients

Instructions

1. Season the beef with salt and freshly ground black pepper and sprinkle with thyme.
2. Heat a frying pan until very hot and add a little oil.
3. Cook the beef briefly, turning occasionally, until brown on all sides. Remove the beef and allow to cool then spread the mustard all over the beef
4. Roll the puff pastry out so that it’s big enough to wrap around the beef and completely enclose it.
5. Place the beef on top of the pastry and roll it up to form a parcel. Brush the edges with beaten egg and press down to close.
6. Brush the beef Wellington all over with beaten egg and then place in the fridge for 30 minutes.
7. Place the Beef Wellington onto a sheet of buttered baking parchment.
8. Transfer to the halogen oven to bake on 160C for 30 minutes, until the pastry is golden-brown and the beef is cooked to your liking. Use the lower rack.
9. You may need to cover with foil for the first 15 minutes to ensure it doesn’t burn.
10. Remove from the oven resting for five minutes, and then serving in slices with your chosen vegetables.

 Happy cooking

In the next couple of days we’ll be bringing out a guide to cooking christmas biscuits and cookies in your halogen oven.  It contains over 20 recipes with easy to follow instructions.

Visit www.bookshoparoundthecorner.co.uk for more details.

Here is one of the recipes:

CHRISTMAS SUGAR COOKIES

Ingredients

225 g white sugar
225g icing sugar
450g flour
225g butter or margarine
275ml oil
2 eggs
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon soda
1 handful sugar decorations

Instructions

1. Mix all ingredients together and beat well. Add 450g flour (about 100g at a time) beating well after each addition.
2. Drop by teaspoonfuls on a lightly greased baking sheet.
3. Press down with a fork dipped in cold water.
4. Sprinkle with red and green sugar sweets/decorations before baking.
5. Bake covered in foil on lower rack on HI for 10 to 12 minutes until done but not brown. Remove foil for last couple of mintutes to brown the tops.

Happy cooking