Halogen Oven Recipes

Here’s a recipe to get you in the mood…

To pre-order your copy of QUICK & EASY please click here for the introductory price of £8.00 including free delivery! The password is QUICK09!

Happy cooking

Maryanne

www.bookshoparoundthecorner.co.uk

Note: All books ordered prior to 20^th April will be dispatched on or around the 20^th April.

We’re bringing out a new cookbook in the next couple of weeks.  It will be called Quick & Easy and is aimed at those people who want to cook single servings for themselves.

There will be around 60 recipes

due to popular demand we’re bringing out a revised version of Halogen Heaven cookbook.

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The new book will include all the favourites from the first book but will now also include the ebooks “Cooking for the Elderly” and “Vegetarian cooking”.  Lots of people were asking for Cooking for the Elderly in paperback so it made sense to include it!

The book will still be great value at £9.99 but will obviously now include anoth 40 or so recipes.

Visit our website to find out when it is to be published.

Thanks

Maryanne

A beautiful full flavoured curry, made with chicken and red lentils. This low fat, low GI curry is easy to make and a true taste of India. The overall glycemic index is brought down by the lentils and the chicken, both low GI ingredients. A healthy mouthwatering meal that can be enjoyed at any time.

Ingredients

(Serves 4)

3 medium sized chicken breasts

½ fresh green chilli (optional)

1 tea spoon of ground turmeric

7oz/200g red split lentils

2 tea spoon of korma curry powder

1 large or 2 small onions

1 teaspoon freshly chopped ginger

1 teaspoon salt

1 teaspoon whole cumin seeds

3 cloves of garlic

½ teaspoon cayenne pepper

2 tablespoons lemon juice

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Instructions

1. Peel and finely chop half of the ginger and place in a oven dish with the sliced onions, lentils, turmeric and korma powder.
2. Add 2 pints/1 litre of water to the dish, cover with a lid and bring it to a simmer. Turn the heat right down and leave it to simmer for 15 minutes on HI.
3. Cut the chicken into small cubes and add to the dish. Cook for another 15 minutes until the meat is done.
4. Heat the oil in a frying pan and once hot, fry the whole cumin seeds for 30 seconds. Add the remaining chopped ginger and garlic and fry for a minute more.
5. Add the cayenne pepper in the pan and mix in with the other spices then immediately put the whole lot in main pot. Put the lemon juice, salt, nutmeg and cinnamon in the main pot and cook for another 3 minutes. Serve with long grain or basmati rice.

Happy Cooking!

Happy New Year

I think this is as good a time as any to mention our cookbook “Halogen Heaven”.

We sell it on our sister website www.bookshoparoundthecorner.co.uk.  Its a paperback book containing around 40 recipes over 66 pages. 

We also sell a number of ebooks for Halogen Ovens, including:

• Cooking for the Elderly
• Vegetarian Cooking
• Delicious Diabetic

and obviously we sell “Halogen Heaven” as an ebook too in case you dont want to wait for delivery!

We’re looking at bringing out a diet cookbook very soon too!

This is one of the delicious recipes:

Banana & Pumpkin Bread
Ingredients
1 450g box of cake mix (any
variety)
2 eggs
3 bananas
450g Pumpkin
275ml milk
1 tsp cinnamon
1 tsp nutmeg
140g oil
Equipment
Scales
Large Bowl
2 Loaf tins
Dish for eggs
Measuring Jug
Teaspoon
Tinfoil
Directions
1. Mash the bananas.
2. Add the slightly beaten eggs, milk, cinnamon, oil, and
nutmeg and Mix well.
3. Add the cake mix half at a time making sure all mix is incorporated before adding the second batch.
4. Add 450g of pumpkin if wanting pumpkin bread.
5. Fill loaf tins 2/3 full.
6. Bake on full power/HI for 12 minutes uncovered.
7. The crust will form on top but it will not be done in the middle.
8. Put a little butter over the top and cover with tin foil allowing room for the bread to rise.
9. Bake for another 12 minutes on full power/HI.
10. The bread rises up in the middle.
11. The butter and tinfoil are essential for the last baking to prevent cracking.

 Hope you enjoy the recipe, and dont forget to visit our website!

thanks

Maryanne

There will come a time when you’re fed up of Turkey… so here’s a really tasty recipe for a change!
Honey & aniseed ribs

Ingredients

1.5kg/3lb 5oz meaty pork ribs
6 tbsp thick honey
3 heaped tbsp oyster sauce
4 cloves garlic, chopped
1 tsp dried chilli flakes
4 whole star anise
¼ tsp salt flakes
¼ tsp black peppercorns
steamed rice, to serve

Instructions
1. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish.
2. Peel and chop the garlic and add it to the dish with the chilli flakes, star anise and salt. Grind the peppercorns roughly and add them to the marinade.
3. Toss the ribs in the marinade, then set aside for an hour (or overnight if you have time).
4. Roast the ribs on HI for 15 minutes each side, turning them in their sauce from time to time.
5. They are ready when the meat is tender, but isn’t falling off the bone, and the ribs are coated with sauce.
6. Serve with rice, spooning over the sauce from the pan.

This Halloween recipe is delicious!

Prawn & Pumpkin
Ingredients
For the roasted pumpkin
750g pumpkin, or 1 small butternut squash
1 lemon, juice only
150ml extra virgin olive oil
1/2 tsp Salt
pinch cayenne pepper
2 balls buffalo mozzarella cheese, drained
10 Dried apricots, roughly chopped
3 tbsp pumpkin seeds
10 large mint leaves, shredded

For the prawns
12 large langoustines
12 large unpeeled tiger prawns
3 garlic cloves, chopped
2 tsp tomato paste
100g unsalted Butter, softened
Salt
cayenne pepper

Method

1. Peel the pumpkin and remove the seeds. Finely slice, and arrange on an oven tray in a single layer.
2. Combine the lemon juice and 75ml of the olive oil. Brush evenly over the top of the pumpkin and season well with salt and cayenne pepper.
3. Cook the pumpkin on HI for 3-4 minutes on each side, until the edges are brown and crisp.
4. Lay the pumpkin out over a large serving platter.
5. Slice the mozzarella and arrange over the top of the pumpkin.
6. Mix the apricots, pumpkin seeds, mint and remaining olive oil. Season with salt and cayenne pepper, and spoon over the top of the pumpkin and mozzarella.
7. Split the langoustines and tiger prawns down the centre and remove their thin intestinal cord. Reserve any coral for the garlic butter. Lay them, cut side up, onto a baking sheet.
8. In a small bowl, combine the garlic, tomato paste and butter together with the coral, if there is any.
9. Season to taste with salt and cayenne pepper.
10. Smear the flavoured butter over the langoustines and prawns.
11. Grill on the upper grill on HI for 5 minutes, until the thickest part of the prawn near the head, is pink and no longer transparent.
12. Place the prawns on top of the grilled pumpkin and serve.

Happy cooking

I dont know about you but I really dont like brussell sprouts. So much so that even though its traditional to have sprouts I like to disguise the flavour!!!

Ingredients

1.5kg Sprouts
284ml double cream
150g parmesan

Instructions

1. Bring a pan of unsalted water to the boil, Remove all the leaves from the outside of the sprouts and place them in the water, lid on, turn down the heat and cook until parboiled - about 4-6 minutes.
2. Drain, then tip into the food processor, along with the cream, salt and pepper. Blend for 20 seconds or so - they should be roughly chopped up, not a smooth purée.
3. Stir all the parmesan into the sprout mash except for enough to sprinkle over the top, then transfer to an ovenproof dish.
4. Sprinkle the left over parmesan on top and bake for 8-10 minutes on HI until the top has developed a fine, crunchy crust.

Happy cooking

Over the next few weeks we’ll be sharing some Christmas recipes so you have plenty of time to practice!

Traditional roast turkey

Ingredients (Serves 8-10)

5.5kg turkey
125g butter softened
1 pack sliced pancetta/streaky bacon
200ml water
200ml white wine
1 onion peeled and halved
1 lemon zested then halved
1 orange zested then halved
small bunch of rosemary
small bunch of thyme

Cooking time - 12-14 mins per lb

Method:

1. Remove the giblets from inside the turkey.
2. Chop half the rosemary and thyme leaves finely and add to the softened butter along with the orange and lemon zest.
3. Spread butter all over the turkey, season very well then lay the slices of pancetta or bacon over the turkey.
4. Push the remaining herbs, orange and lemon halves and half of the onion into the turkey cavity.
5. Place some roughly chopped veg such as onions or carrots in a large roasting tin (making sure it fits in your oven) for the turkey to sit on.
6. Pour the white wine and water around the turkey.
7. Cover and seal the roasting tin with foil.
8. Cook for the calculated time, in this case 1 hour 17 minutes.
9. Removing the foil for the last 10 mins to allow the skin to crisp up.
10. The turkey can now be left covered in a warm place to rest for between 30-45 mins.

Good luck and let us know how you get on…

We’re in the process of writing our 4th ebook, Delicious Diabetic, and thought we should share a couple of recipes with you over the next fews days.

CHICKEN BREASTS WITH CARROT AND COURGETTE STUFFING

Ingredients

2 small (whole) skinless, boneless chicken breasts
225g. carrots, shredded (about 2 small.)
225g. courgette, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 sachet chicken-flavoured bouillon
70ml. water

Instructions

1. In medium bowl, combine carrots, courgette, salt and poultry seasoning.
2. Spoon about mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.
3. Then place chicken in a medium size oven dish and sprinkle with bouillon.
4. Add water and cook over medium high heat, heat to boiling.
5. Then cover with foil and cook on full power for about 20 minutes or until chicken is tender.
6. Remove toothpicks.

Happy cooking