Acknowledgements This magazine was written by Book Shop around the Corner for users of Halogen Ovens. It is not meant to replace the use of manufacturer’s instructions but to simply provide ideas. © Book Shop around the Corner 2009 www.bookshoparoundthecorner.co.uk

Welcome to the very first issue of “The Halogen Oven Magazine”, the magazine for

Halogen Oven cooking.

Halogen Ovens are gaining in popularity, yet amazingly many Halogen Oven

retailers haven’t have caught on to this! With this in mind we’ve created a magazine

packed full of recipes, tips and reviews.

We hope you like the format of this magazine. We’ve kept advertising to a

minimum and concentrated on providing you with more content. So that’s lots of

pages of recipes and tons of advice.

Happy cooking...

Maryanne Madden Editor PS We’d love to hear from you, so if you have any questions, tips or would like to share a recipe please email us at info@thehalogenovenmagazine.co.uk

Featured writers... Our featured writers this month are

PHILLIPA BARR ANDREW SCOTT MARYANNE MADDEN And our featured reader is Jilly from Northampton

Visit www.clifford-james.co.uk to find out more!

6 EVERDAY What we like this month

7 PREVENTION IS BETTER THAN CURE

Eating well is easier than you think.

14 COOKBOOK REVIEWS Review of new cookbooks

15 COOKING PERSONALITY Take our test and find out

16 THE FAIREST CAKES Delicious fairy cake recipes

19 HALOGEN SEVEN Seven things we love

20 GROW YOUR OWN – AUTUMN Find out just how easy it is...

23 DINNER PARTIES & THE HALOGEN OVEN

Are you ready for a dinner party? Recipes to help you.

28 QUESTIONS & ANSWERS We answer all your questions.

29 HALOGEN OVEN REVIEW Halogen oven review

30 FAVOURITE MEAL More recipes

31 IF IT AINT BROKE Practical tips

32 AUTUMN DELIGHTS – SOUPS Ever thought of cooking soup in your halogen oven?

40 CHRISTMAS TURKEY Cook your turkey

41 THE CREDIT CRUNCHERS 3 recipes to beat the crunch

43 MEET OUR READERS This months reader is Jilly from Northampton

What we like THIS MONTH...

Clifford James cookbook See page 14 for a review

Coopers of Stortford - accessories See page 19

Fairy cakesSee page 16

We all know that a healthy diet is essential to get all the nutrients we need to stay in good condition, but some foods have been given ‘superfood’ status by scientists due to the benefits that have been linked to them. By Philippa Barr Not only are these superfoods healthy but it is believed they can ward off serious illness and disease – a good enough reason as any to start incorporating them into your favourite recipes!

Whilst many of the superfoods we hear about are exotic fruits and vegetables which can often be expensive, there are a number of them which are readily available which don’t have to cost the earth. With winter on its way, this is an ideal time to reap the health benefits and get your immune system boosted up with vitamins to get you through the cold months ahead.

‘One in five women is deficient in iron’

Red meat is full of protein, B vitamins, zinc and iron and it has been found that dieters who include red meat can lose more weight than those taking in the same amount of calories without it. Red meat has had bad press over the last few years however the health benefits have now put it on the top of the superfoods list. One in five women is deficient in iron and can up their intake by including beef in their diet. Lean, grass fed beef is best as it contains a higher content of omega-3 fatty acids for your heart and conjugated linoleic acid which is thought to prevent cancer. Cook with black beans for an added superfood boost or use in fajitas for a tasty meal. A good steak on its own is a quick and easy meal in itself, served with oven roasted vegetables. Another good source of protein is the humble egg. They fill you up and can be cooked in a variety of different ways. Try Eggs Benedict for breakfast, a vegetable frittata for lunch or a ham and mushroom omelette for tea. You can poach, boil, fry or scramble eggs for a quick meal at any time of day. The poor egg has been accused of being bad for the heart and cholesterol levels, however new research backtracks on this view, and it is now

thought that eggs could actually protect against heart disease, breast cancer and eye problems and even help you to lose weight.

‘Eggs could actually protect against heart

disease, breast cancer and eye problems and even help you to lose weight’

Whilst eggs should maybe be eaten in moderation, Doctor Bruce Griffin at the University of Surrey believes ‘to view eggs solely in terms of their dietary cholesterol content is to ignore the potential benefits of eggs on coronary risk factors, including obesity and diabetes’. (Daily Mail 20/06/06) All fish is good for you but salmon is an excellent source of protein and is also thought to reduce cholesterol. The presence of omega-3 fatty acids means it is excellent brain food too. In 2002 The American Heart Association recommended eating at least two servings of fish per week. Salmon is an ideal alternative to meat and easy to cook with the natural flavour being enough without adding sauces. Drizzle with olive oil (another superfood) and just serve with new potatoes and fresh vegetables The fact that fruit and vegetables are good for us has long been known but some are better than others and have progressed to superfood status. Spinach, broccoli and sprouts (even if you only have them at Christmas) are full of B vitamins and anti-oxidants and can reduce heart disease, some cancers and muscular degeneration. They are great for the immune system

too. Put spinach in your vegetable frittata for a double superfood dose!

Stuff red bell peppers and tomatoes with grains and vegetables and sprinkle parmesan on the top for a tasty lunchtime snack. ‘Tomatoes are thought to reduce the risk or lung and prostate cancers’ The peppers and tomatoes are thought to reduce the risk or lung and prostate cancers and the parmesan is a source of calcium for bones and teeth. Using onions, mushrooms and cauliflower in dishes is an ideal way to keep high blood pressure at bay and may combat stomach cancer. Lentils are ideal as a filling or made into soup and also hit the superfood list

A lot of fruits which are classed as superfoods can be expensive however apples and bananas are readily available all year long, reasonably priced and full of anti-oxidants and vitamin C. Apples contain phytochemicals which are thought to prevent cancer and lower cholesterol and bananas lower blood pressure. Eating five portions of fruit and vegetables a day is recommended by health professionals and with such a variety available there really is no excuse. As the old saying goes: an apple a day keeps the doctor away! ‘an apple a day keeps the doctor away!’

You can learn more about eating healthily at the Food Standards Agency, the British Nutrition Foundation and the British Dietetic Association The following recipes have been taken from the new healthy eating cookbook book from Book Shop around the Corner. It’s called “Healthy Halogen” and It’s focused on using your oven to eat healthily. It’s priced £8.00 and is available on their website: www.bookshoparoundthecorner.co.uk

Banana and poppy seed tea bread Serves 8 slices. Calories per serving 290 Ingredients 2 small bananas 2 tablespoons fresh lemon juice 100 g (3 1/2 oz) polyunsaturated margarine 100 g (3 1/2 oz) fructose 1/2 teaspoon grated nutmeg 1 tablespoon poppy seeds 2 eggs, beaten 225 g (8 oz) self raising white flour 1 teaspoon baking powder Instructions 1. Line a small loaf tin with non stick baking

parchment. 2. Peel the bananas and mash them together

with the lemon juice. 3. Cream together the margarine and fructose

until you have a pale and fluffy mixture. Add the nutmeg, poppy seeds, mashed bananas and beaten eggs.

4. Sift the flour and baking powder into the mixture and fold it in thoroughly. Spoon it all into the prepared tin and level the top.

5. Bake for 45mins to 1 hour or until a skewer inserted into the centre comes out clean. Cover the top with foil until the last 5 minutes when it should be removed.

BAKED APPLE & MACKERAL (Serves: 4) Calories per serving: 460 Ingredients 1 kg (2 lb) cooking apples 5 tbs dry cider 150 g (5 oz) natural low-fat yogurt 5 tablespoons Dijon mustard salt and pepper 4 mackerel, filleted For the garnish Lemon slices parsley sprigs

Instructions 1. Lightly grease a oven dish and cover the base with

thinly sliced apples 2. Heat the cider gently in a pan and pour over the apples. 3. Cover with foil and cook in your Halogen Oven for 15

minutes. 4. Next mix the yogurt with the mustard, salt and pepper. 5. Remove the apples from the oven and arrange the

mackerel in the dish and pour over the yogurt mixture. 6. Return to the oven and cook for 20-25 minutes on HI 7. Garnish with lemon slices and parsley.

STUFFED SHOULDER OF LAMB (Serves: 6 ) Calories per serving: 431. Ingredients 175 g (6 oz) dried apricots 25 g (1 oz) chopped onion 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary 75 g (3 oz) wholemeal breadcrumbs 1 egg, beaten salt and pepper 1 x 1.5 kg (3 lb) shoulder of lamb, Instructions 1. Soak the apricots overnight in

water. Drain and reserve the soaking liquid.

2. Roughly chop the apricots, add the onion, rosemary and breadcrumbs.

3. Add the beaten egg to the mixture and add some apricot soaking liquid, and salt and pepper to taste.

4. Spoon the stuffing into the lamb bone cavity and sew up the edges, using a trussing needle and string, to enclose the stuffing completely.

5. Roast in the oven for 45 mins to 1 hour, or until tender.

Apple and cinnamon ring (Makes 10 slices) Calories per serving: 170 Ingredients Low fat cooking spray 350 g (12 oz) cooking apples, 2 tablespoons fresh lemon juice 150 g self raising white flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 50 g (1 3/4 oz) demerara sugar 50 g (1 3/4 oz) sultanas 50 ml (2 fl oz) sunflower oil 2 eggs scant 1/2 (us) cup (100 ml) skimmed milk 2 tablespoons reduced sugar apricot jam

Instructions 1. Spray a small ring mould with a some low fat cooking

spray. 2. Sift the flour, baking powder and cinnamon into a mixing

bowl. Stir in the grated apple mixture (mixed with lemon juice), sugar and sultanas.

3. Beat together the oil, eggs, milk and jam. Pour this into a well in the dry ingredients and mix together.

4. Spoon the mixture into the prepared mould and level the surface.

5. Bake for 35 - 40 minutes covered with foil. (check ready with a skewer

6. Cool in the tin for 10 minutes then loosen the edges with a palette knife..

SPICED KOFTES & DIP (Serves: 4)

Ingredients 1 tbsp cumin seeds 85 g very low fat natural yogurt 1 tbsp mild curry paste 4 spring onions, finely sliced 1/2 red pepper, finely diced 2 tbsp chopped coriander leaves salt and freshly ground black pepper 450 g skinless, chicken breast Fry Light for spraying For the dip: 100 g (3 1/2 oz) very low fat natural fromage frais 60 g (2 oz) very low fat natural yogurt 1 tbsp mint jelly 1 tbsp chopped fresh mint

Instructions 1. Dry-fry the cumin seeds in a small pan over a low heat for 1 - 2 minutes. 2. In a large bowl, add cumin seeds, yogurt, curry paste, spring onions, red pepper and

coriander; season and mix well. 3. Place the chicken in a food processor and blend until fairly smooth. Add to the yogurt mixture

and mix well. 4. Divide the mixture into 12 and make each one into a ball. Place the balls on a baking tray and

put in the fridge for 5-10 minutes. 5. Next combine all the remaining ingredients in a small bowl. 6. Season with salt and pepper to taste, cover and set aside. 7. Spray the koftes lightly with Fry Light and grill for 8 - 10 minutes, turning occasionally, until

cooked through. 8. Serve hot, garnished with mint leaves and lime wedges, and the dip.

1 Make Sure you’re ready for Change Are you ready to lose weight?

2 Set Goals Decide what kind of weight loss makes sense for you

Track Yourself 3

Self-awareness is self-motivation; by keeping track of your behaviour, you motivate yourself to change by becoming more accountable.

4 Eat Mindfully Healthy eating means getting a variety of foods in moderation—not making any food forbidden.

5 Commit to Move More Exercise makes weight loss much easier.

6 Get Support Losing weight is challenging—we can’t expect to do it alone.

7 Have a Long-Term Plan

As you reach your weight-loss goals; you’re ready for the final step: creating a long-term strategy that will help your successes stick.

Clifford James-The Halogen Oven Cookbook This is an excellent book for this relatively new method of cooking, showing what you can achieve with your Halogen Oven. With dishes that serve a varying number of people you can find a recipe, whether you are dining alone or having friends round for a dinner party. Vegetarians are catered for with eight tasty recipes for a different meal every day of the week. There are recipes to suit all tastes from meat and fish dishes to scrumptious puddings, which can all be cooked via this method with excellent results. This book is the perfect companion for your Halogen Oven and a must for everyone’s kitchen bookshelf, with fifty meal ideas to suit every occasion. Get cooking! By Philippa Barr Quality * * * * Cost * * * Delivery * * * * Content * * * * * Overall rating 4/5

JML – Halogen Handbook With a catchy title and lovely photos on the website, the cookbook produced by JML looked set to be a useful addition to my Halogen Oven Cookbook collection. The book was delivered by courier and took around 7 days to arrive, the cost of delivery was £XXXX. The actual book itself costs £4.99 and has around 50 pages. The layout is basic but visually attractive and the recipes are easy to follow. The photos are modern and glossy and the book is simple and well designed. There are a good variety of recipes, though with less than 25, some of the recipes are rather simple, it will probably be one for people who are new to Halogen ovens. I did like the book, and it does have a useful cooking guide located on the back page, but I felt that it would have benefited from more recipes. By Andrew Scott Quality * * * * * Cost * * * * Delivery * * * * Content * * Overall rating 3/5

STAR BUY

1) When I prepare a meal, I typically:

a) Rely on classic dishes my family has always enjoyed.

b) Follow a recipe step-by-step. c) Substitute more healthful

ingredients. d) Go all out and try to impress my

guests. e) Rarely use recipes and like to

experiment. 2) Some of my favourite ingredients are:

a) Lots of bread, starches and red meat.

b) Beef and chicken. c) Fish and vegetables. d) A trendy ingredient I saw on the

Food Network. e) Vegetables, spices and unusual

ingredients. 3) In my free time I like to:

a) Visit with friends and family. b) Organize the house.

c) Exercise or take a fitness class. d) Be spontaneous and seek

adventure. e) Take part in creative or artistic

pursuits. 4) My favourite things to cook are:

a) Home-baked goodies. b) Casseroles. c) Foods with fresh ingredients and

herbs. d) Anything that lets me fire up the

grill. e) Asian foods and wok dishes.

5) Other people describe me as: a) Really friendly. b) Diligent and methodical. c) Health conscious. d) Intense. e) Curious.

There may be overlap in the answers you give, but is there one letter that you picked most often? Here’s what your answers say about your cooking style: a) Giving: Friendly, well-liked and enthusiastic, giving cooks seldom experiment, love baking and like to serve tried-and-true family favourites, although that sometimes means serving less healthful foods. b) Methodical: Talented cooks who rely heavily on recipes. The methodical cook has refined tastes and manners. Their creations always look exactly like the picture in the cookbook. c) Healthy: Optimistic, book-loving, nature enthusiasts, healthy cooks experiment with fish, fresh produce and herbs. Health comes first, even if it means sometimes sacrificing taste. d) Competitive: The Iron Chef of the neighbourhood, competitive cooks have dominant personalities and are intense perfectionists who love to impress their guests. e) Innovative: Creative and trend-setting, innovative cooks seldom use recipes and like to experiment with ingredients, cuisine styles and cooking methods.

Fairy cakes and cupcakes have seen a huge increase in popularity in recent times. The word cupcake is simply an American term for our beloved fairy cake. When I was child we called them fairy cakes or just plain old “buns”, but they were much simpler times and the best you could hope for was a daub of slightly sickly butter cream and a sprinkling of icing sugar.

The term cupcake became widely used due to the method of cooking. Before muffin/bun tins were available, the cakes were often baked in individual pottery cups, ramekins, or moulds, hence the term “cup” cake.

More recently cupcakes have become a popular culture trend in the culinary world. They have led to the creation of dozens of bakeries devoted entirely to them. You only have to read the paper to find another model turned “entrepreneur” opening yet another cupcake bakery. Or watch television programmes such as Sex & the City with their reference to the Magnolia Bakery.

‘CHOCOLATE & VANILLA FLAVOURS

ARE CLASSIC FAVOURITES’

While chocolate and vanilla remain classic favourites; more adventurous flavours such as raspberry meringue and espresso fudge can now be found.

You are only limited by how much sweetness and sprinkles you can possibly cram on to a 2 inch cake....

Here is our basic recipe for fairy cakes with a few suggestions for toppings.

Basic recipe for fairy cakes Makes 24 mini cakes or 12 larger ones. For mini cakes you will need a 12 hole tartlet tin that’s fits in your oven (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture. Ingredients:

125g / 4 1/2 oz softened butter 125g / 4 1/2 oz caster sugar 2 eggs, lightly beaten 1 tsp vanilla extract 125g / 4 1/2 oz self-raising flour 2 tbsp milk

Instructions 1. Either butter the tin or place the paper cases in the holes (see above). 2. In a mixing bowl beat the butter and sugar until pale and fluffy. You can use

an electric whisk or a wooden spoon. 3. Add the beaten egg, a little at a time, then beat in the vanilla. 4. Sift half of the flour and fold into the mixture. Add the milk and the rest of the

flour and fold until well mixed. 5. Spoon into the tin and bake for 10-12 minutes on HI or until risen and golden

on top. Allow to cool for ten minutes on a rack before removing from the tin. .

Ideas for Toppings Lemon or Orange Glacé Icing with Cherries 100g / 4 oz icing sugar 2 tbsp freshly squeezed lemon or orange juice 12 glacé cherries, cut in half (these work best when making the mini cakes). Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft. Chocolate Ganache Glaze 150g / 5 1/2 oz good quality dark chocolate 150ml / 5 fl oz double cream Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water. Stir until the chocolate is melted and the mixture well blended. Allow to cool slightly to thicken then pour over the cakes. It will harden on cooling. Lemon & flowers 600g icing sugar, sifted 6 tbsp water, or half water and half lemon juice, strained edible green and pink food colourings crystallised violets crystallised roses or rose petals edible wafer flowers

Seven.....accessories you shouldn’t live without...

1. Good pair of Oven gloves – I’m sure you won’t need reminding! My oven gets extremely hot when its cooking and if I need to move it I have to be careful of the glass container, as it gets super hot!

2. Toasting Rack

Very important if you want to do beans on toast! Buy it from Coopers of Stortford – www.coopersofstortford.co.uk

3. Aluminium foil –

I either use this to cover the cooking rack or I cover food, so that it doesn’t brown too quickly (particularly if I’m baking a cake).

4. A good Cookbook is essential.

Visit www.Amazon.co.uk for a selection of books. 5. Extender ring This allows you to cook larger items like turkeys of large joints of meat.

6. Very small baking tray

This is important if you’re cooking biscuits or buns. 7. A temperature gauge/skewer

I like to have this on hand to ensure the food is cooked throughout.

BLOG Find a good blog where you can keep upto date with all the news about Halogen Ovens. www.cherrymay.com/thehalogencookbook

Save money through a hobby. With the increasing prices of fruit and vegetables and the pressure the major supermarkets are putting on the local greengrocer, now is an ideal time to consider growing your own. Philippa Barr

Not only is it cheaper but you know

exactly what has been used in the

growing process and can eliminate

carcinogenic pesticides completely.

When growing your own you do need

to rely on the seasons, therefore may

need to buy the odd imported

vegetable, however you can save a

great deal even without a lot of space.

In autumn crops of outdoor tomatoes

should be picked and ripened indoors

on the vine, and runner beans,

courgettes, cucumbers and peppers

should be picked on a regular basis to

enjoy them at their best. This also aids

the growth of other crops. As slugs

usually begin to appear in autumn,

September is the time to dig up

potatoes and dry them out before

storing.

Greenhouse vegetables are less prone

to blight. Carrots, beetroot and turnips

are best collected and stored once the

weather gets colder and roots should

be left intact. Until then they should be

picked as required as they benefit from

being left in the soil. Vegetable crisps

can be made out of autumn veggies

for a healthy alternative to shop bought

crisps.

Recipe for vegetable crisps: - need to

amend recipe

• slice veg thinly with a potato

peeler

• if using potatoes – wash the

slices

• dry all vegetable slices with

kitchen roll

“DIG UP POTATOES IN SEPTEMBER”

• place in a bowl and mix with

extra virgin olive oil, so all slices

are covered

• places slices in a single layer on

a baking sheet, season with salt

and pepper

• bake on hi directly on the rack

for 4 mins for parsnips, carrots

& beetroot and 5 – 7 minutes for

potatoes cool crisps on a wire

rack

October is a good time to sow peas,

carrots and spring cabbages. This is

also the time to dig over areas which

have been used ready for the next

season. In November leeks and

cauliflowers can be harvested along

with Brussel sprouts.

“Harvest leeks and cauliflower’s in November”

Vegetables to plant in autumn include

overwintered onions and later on garlic

and shallots. Turnip, spinach and

winter lettuce should also be planted

now. Seasons for fruit growing are

spring and summer unless you have a

greenhouse.

For those short on space there are still

option for growing your own. Window-

sills, backyards and small raised beds

provide good areas for growing

vegetables, especially as there is not a

great need for sunlight for leafy greens

and root crops. Herbs, tomatoes,

peppers can be grown on window sills

but peppers need four or five hours of

sunlight a day. Pots are also an ideal

way to grow your own. They take up

little space and raise the crops towards

the light. It is possible to grow

potatoes, carrots, leeks, onions and

beans in pots although it pays to

research the variety to ensure you

choose one best suited to potted

growing.

An added bonus of growing herbs is

the delightful aromas they provide and

fresh herbs taste so much better than

dried ones. Pots can also look

decorative and brighten up small

spaces.

Vegetarian recipes From Halogen Heaven Try some of our delicious recipes: Vegetable Lasagne Ingredients 1 (300g) package fresh lasagne (cooked) 2 egg, beaten 400g container ricotta cheese 300g cans condensed cream of mushroom soup 450g cheddar cheese (shredded) 450g parmesan cheese (grated) 275ml sour cream 25g garlic and herb seasoning 250g package frozen broccoli, thawed & chopped fine 250g package frozen carrots (grated) Directions

1. Grease a 9x13 inch lasagne dish. 2. In a medium bowl combine eggs,

Ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.

3. In prepared dish layer lasagne sheets, cheese mixture, broccoli, carrots.

4. Repeat layers with remaining ingredients, ending with cheese.

5. Place in the oven covered with tinfoil, on HI (full power) for 15 minute

6. Uncover and cook an additional 15 minutes on HI.

Roasted Italian Potatoes Ingredients 6 medium potatoes Olive oil Sea Salt Parmesan cheese

Directions

1. Scrub but do not peel potatoes 2. Cut into 4 large chips/chunks. 3. Put potatoes in a bowl and add olive oil

and salt to taste 4. Mix together then place on lower rack 5. Cook on HI (full power) for 25 minutes 6. Sprinkle with parmesan cheese and

cook for 5 minutes more

Do people still have dinner parties?

By Maryanne Madden

Back in the 80’s when Dallas was on

TV and dinner parties were all the

rage, we had hostess trolleys and

fondue. Women’s magazines had cut

out and keep sections on how to throw

the best dinner parties. It was about

meeting with friends and showing off

your fine china, Tupperware and

shoulder pads. Creating elaborate

table decorations out of one radish a

cucumber and a handful of spring

onions.

These days however a dinner party

isn’t just about your table settings or

lack of hostess trolley. It’s about the

quality and inventiveness of your food.

And with more and more celebrity

chefs and food inspired TV it’s easy to

become a little over whelmed.

Dinner parties do appear to be

becoming more popular, but perhaps

this is because of the economic

climate or because people are

becoming more adventurous with their

cooking.

So don’t be put off by fancy titles or

French words; and rather than hitting

the supermarkets for their finest

ranges or M&S for its Dine In For £10,

why not try a recipe or two. We’ve put

together a collection of gastro inspired

recipes for your Halogen oven which

will impress your friends and inspire

you to throw more dinner parties.

STARTER Plum Tomato Tart With Whipped Goat’s Cheese Serves 8

Ingredients Truffle oil 250g puff pastry 8 plum tomatoes 150g goat’s cheese 100g crème fraîche

1/2 tsp crushed black pepper Wild rocket leaves 1 shallot cut into rings Onion jam 3 red onions – finely sliced 1 tbs red current jelly 100ml red wine

Instructions

Pastry 1. Roll out the puff pastry to 5mm

thickness and place on baking tray lined with parchment paper.

2. On top of that place some more parchment and then another baking tray so as the pastry has weight on top.

3. Bake this in on a medium heat until golden brown and leave to cool.

4. Once cooked you can cut into 6cm by 10cm rectangle.

Onion Jam 1. In a saucepan melt a little butter

and add the three sliced red onions.

2. Add a pinch of salt and cook slowly until soft.

3. Add the red current jelly and the red wine and reduce down until you have a jam consistency.

4. Take off and leave to cool. 5. Bring a pan of water to the boil

and place the tomatoes in for 10 seconds, then refresh in iced water.

6. Drain when cold and peel the skin off.

Goat’s cheese

1. Blend the goat’s cheese until soft. 2. Add the black pepper and blend

again. 3. Remove the cheese mix and place

in a mixing bowl. 4. Fold the crème fraîche into the

cheese, and add a good splash of truffle oil.

5. Put this mix in the fridge to go firm.

Serving

1. On the puff pastry spoon a layer of the onion jam, then slice the tomatoes and arrange evenly on top of the jam.

2. Put the tart in your Halogen Oven on a medium heat for a couple of minutes to warm up.

3. Place a large spoonful of goat’s cheese on top of the tart.

4. Dress the plate with wild rocket and the shallot rings.

5. Drizzle with olive oil and serve.

MAIN COURSE Lakeland Lamb with Creamed Leeks and Duck Fat Potatoes

Ingredients 200g Lamb Loin 1 Leek 2 Large Maris Piper Potatoes 100ml Double Cream 4 Sprigs of Rosemary

4 Cloves of Garlic 100g Butter Duck Fat Beef Stock Salt & Pepper Mire Poix (1 Carrot, Green Of Leek, 1 Onion, 1 Celery).

Creamed Leeks 1. Reduce the double cream down in

a sauce pan until it turns yellow and thickens.

2. Whilst the cream is reducing, blanch the sliced leek in some boiling water for 30 seconds.

3. dry out the leeks in a paper towel, and pat dry.

4. Add the leaks to the cream and season to taste.

Duck Fat Potatoes 1. Peel potatoes, then cut into 1 inch

cubes. 2. Cover potatoes with the duck fat in

a heavy bottomed pan or roasting tray and gently cook in Halogen Oven on medium heat until soft - approx 30 - 40minutes.

Lamb Loin 1. Season the lamb on a tray. 2. In a small casserole dish, add the

butter and heat until melted and foaming.

3. Seal the lamb in butter and add 2 sprigs of rosemary and 2 cloves of garlic.

4. Cook in your Halogen Oven for 20-22 minutes on a medium heat.

5. Remove from oven and leave somewhere warm to rest for 2 minutes.

6. Slice to serve.

DESSERT

Bakewell Tart

Ingredients Sweet Short crust Pastry 450g plain flour 300g butter 150g icing sugar 2 egg yolks 2 whole eggs 1 lemon zest 5g Salt

Instructions

1. Sift the flour and the salt. 2. Quickly rub the butter in with the flour until the

mixture resembles crumbs. 3. Mix the sugar and lemon zest into the mixture,

then add the egg yolks and eggs. 4. Work everything together and rest for 1 hour

Frangipane

Ingredients 225g Caster Sugar 225g Unsalted Butter 15 drops of Almond Essence from Pipette. 175g Ground Almonds 50g Plain Flour 4 Eggs

Instructions

1. Cream together butter and Sugar until white. 2. Mix together Almonds and Flour, add one egg

at a time to the butter, sugar mix, sprinkling a little of the almond, flour mix in at the same time to help the eggs bind.

3. Once all eggs are well mixed into the mix fold in the rest of the ground almonds and flour.

Soured Cherries

Ingredients 2kg Cherries 200g Sugar

Instructions

1. Place 1kg of defrosted soured cherries into a pan with 200g of caster sugar.

2. Dissolve the sugar, and then remove the pan from the heat, blitz cherries with hand blender and return to heat.

3. Reduce until the right consistency. (i.e.) until it coats the back of a spoon.

4. Remove from the head, let cool a little and add 1kg of whole cherries.

5. Make sure the whole cherries have completely defrosted before adding to the syrup. If the cherries are not defrosted, the mix will be to wet

To Serve

1. Line individual Tart Moulds with Sweet Pastry. 2. Place 50g of Cherries in the base of the mould with juice. 3. Spoon 80g of Frangipane into the mould on top of the cherries. 4. Cook in Halogen oven on HI but covered in foil. After 15 minutes sprinkle

flaked almonds over the tart. 5. Cook for a total of 30 minutes. Make sure the pastry is cooked properly. 6. Spoon some warm custard onto the centre of a plate; place your Bakewell tart

onto the custard. Dust with icing sugar.

Dinner party Tips

1. Try to plan ahead. If you can prepare food in advance, this should help to reduce the pressure.

2. Keep foods out of the fridge for the shortest time possible.

3. If you're short of space in the fridge, take out wine and beer, and

put it somewhere cold, such as the cellar or garage, or in buckets of ice.

4. Even if people are waiting to eat, don't reduce cooking times. 5. Always make sure food is properly cooked before you serve it.

A few questions and answers from our forum....

Q: Does anyone out there know if you can cook rice & pasta in the halogen oven? I got one a few months ago and cook in it most of the time but have never tried rice or pasta. Thanks Fleur

A: Yes you can! I boil some water and add it to a dish with the rice or pasta (which will fit in the oven) and then put it on HI and follow the manufacturers instructions. I also make pasta bakes.

Q: My Nan has recently purchased a halogen oven and we are both confused as to how to use the steamer - i mean times etc can anyone help?? Would really appreciate any tips? Gemma

A: If you have a steaming plate with holes in you fill the bottom of the oven with around a litre of water and wrap your fish or veg in foil and steam away. As simple as that and just make sure that you do not run out of water make sure that you put enough in as you cannot put cold water into a hot oven.

Q: I got a halogen oven for Christmas but have not been able to use it yet as I have been having a new kitchen fitted. I am so excited to start with it, but what do you do with the lid while you are taking food out? I do not want to put it down and burn my new worktop, what does everyone else do?

A: This is a selection of suggestions by our readers....

1. Put it on top of cold cooker 2. Buy a stand from Coopers of

Stortford 3. Use a dinner plate 4. Use a cake rack 5. Put it on a thick towel

Cooking thermometers or temperature probes can be an easy way to check if food is cooked properly. The food should reach a temperature of 70°C for more than 2 minutes in the middle or thickest part.

JML Oven

This is what JML say about their own Halogen Oven: “It has a powerful fan that distributes heat quickly and evenly ensuring perfect cooking every time. And any fat produced simply drains away making every meal a healthy meal. And if this isn’t enough the Halogen Oven has a self-cleaning function - so no washing up!

Scientifically proven to cook much faster than a conventional oven

Glass body allows you to see your food as it is cooking, helping you to cook to perfection Includes 2 racks allowing you to cook on two levels at once Cook quickly, healthily and easily with the portable Halogen Oven”

I personally think that this one, though not necessarily the cheapest of the ovens, is probably one of the best ones to purchase. I know I am completely won over by the self-cleaning function. JML are also a company that sell lots of these ovens through lots of different outlets including Amazon, so they’re easy to find and have great customer service. At the time of writing they were £49.99 plus postage on the JML website but you might be able to find it cheaper elsewhere, certainly if you can find somewhere that does free delivery you’re onto a winner.

TRUE OR FALSE Margarine contains less fat than butter? False - Butter and margarine contain different types of fat, but both contain a similar amount of fat. So whichever one you choose, remember to use it sparingly. Drinking ice-cold water uses up more calories and helps you lose weight? False - Drinking water that is ice cold doesn't use up any more calories than drinking water at room temperature. Sprinkling lemon juice on the fat on meat dissolves it? False - Lemon juice, although a good source of vitamin C, won't dissolve the fat in fatty foods. The best way to get rid of the fat on meat is to cut it off or choose leaner cuts.

By Maryanne Madden (Author of Halogen Heaven)

My favourite meal is Chicken and broccoli bake with tagliatelle. It’s a really easy dish to make and I use a pre-made Carbonara sauce from Morrison’s. First I take 250g of chicken pieces. I fry the chicken for 5-6 minutes until brown and cooked through and then add bacon cut into small pieces and sliced mushrooms. I put this mixture into a casserole dish and cover it with the sauce. Next I add 8-10 small broccoli florets.

At the same time I cook the tagliatelle (enough for 4) according to the instructions and add this to the casserole dish. I then cover the top with a mixture of bread crumbs (2 slices of bread blended) and grated cheese. I place this in the halogen oven for 8-10 minutes on medium heat. I serve this with garlic bread (which can be done in the Halogen oven for 5 mins on Hi - but keep an eye on it as it may burn on top).

Serve with Garlic Bread

Have you ever had a problem with

your oven? I’ve received a couple of

queries about problems so I thought I

would dedicate this post to it!

What to do it your Halogen Oven wont turn on?

1. Check to see that the oven is plugged in.

2. Check to see that the socket is working. (Plug something else in)

3. Check that the thermostat is set to desired temperature.

4. Make sure that the lid is closed properly.

5. Check that there is no water on the heating area.

What if it isn’t heating up properly?

1. Check the thermostat to see that it is set for a high enough temperature.

2. Check that there are no

problems with the halogen light element.

What if I have damage to the glass bowl?

1. Firstly contact your manufacturer and find out if they have a replacement bowl.

2. Perhaps claim on your

household insurance (if you have accidental damage cover and no excess!)

Soup is the epitome of comfort, a

wonderful soul warming food filled with

wholesome ingredients and fantastic

flavours. Homemade soup allows the

cook complete control over what goes

into each recipe, and the methods and

techniques used to create delicious

and nutritious dishes.

Soups are ideal as appetizers or

starters, as a side dish, or as a one-pot

meal. There are few things which

evoke home and hearth as completely

as a bowl of soup. Soup is grandma's

hugs, gossip with a best friend, and

therapy all rolled into one. So how can

you make better, tastier soup?

Firstly, why not be inspired by soups

from around the world, from the down

to earth Jewish chicken soup, the

American gumbos, the many dahls of

India; to the Japanese soups based on

miso (fermented soybean paste)?

Spanish gazpacho is always trendy

(cold soup...); Greeks love an egg and

lemon soup called avgolemono and

Eastern Europe has the goulash (a

beef and paprika stew that started life

as soup) and not to forget borsch

(beetroot and meat soup). Closer to

home, Scotland is renowned for Cullen

skink (smoked haddock soup) and

Scotch broth (mutton and barley soup).

To make a good soup, it's essential to

use good stock. It's fine to use stock

cubes if you don’t have the time but for

the finest flavoured soups, it's best to

make your own.

Master the art of stock – making...

Once you've mastered the art of stock-

making, you'll be making soup

regularly. But what if your soup is too

thin? The best remedy is to thicken the

soup with the purée of a central

ingredient you're using in the soup.

Root vegetables, tomatoes, beans or

lentils are particularly good for this.

ADVERTISMENT FOR BOOK SHOP AROUND THE CORNER

VIST OUT WEBSITE FOR INSPIRATION AND GREAT COOKBOOKS FOR YOUR HALOGEN OVEN

www.bookshoparoundthecorner.co.uk

Coming soon We’re bringing out a new healthy eating cookbook for Halogen Ovens very shortly.

Join our newsletter online to find out more...

Soup Recipes Kale & Chorizo Soup (A Portuguese soup) Ingredients

Olive oil 1 tablespoon

Chorizo sausage 230 grams

Onions 1 medium

Chicken stock 550 ml

Potatoes large 2

Kale 230 grams

Garlic 2 - 3 cloves

Macaroni 110 g

Kidney beans small can 1

salt and ground black pepper

Instructions

1. Chop the kale finely; (it should look like chopped parsley when finished) 2. Dice the onion and potatoes, remove the outer casing from the chorizo

sausage and cut into smaller than bite sized pieces. 3. Heat the oil in a pan to and fry the chorizo, onion and garlic for about 4

minutes. 4. Stir in remaining ingredients, except the kale and pasta, bring to the boil. 5. Transfer to a casserole dish and cook on a medium/low heat for 20 minutes.

Add the kale and pasta then simmer for about 10 minutes on HI until both are tender.

6. Serve your soup with crusty bread and butter.

LEEK & POTATO Ingredients

Butter or margarine 2 tablespoons

Garlic 1 clove grated or ½ teaspoon of dried

Leek - two good sized ones ½ kilogram

Potatoes - two good sized ones ½ kilogram

4 cups chicken broth or 4 cups hot water with two chicken stock cubes

900 millilitres

Salt No more than ¼ teaspoon

Pepper (white or black) - this is a key ingredient

¼ teaspoon

Milk or cream 225 millilitre

Instructions

1. First, clean and chop the leeks. 2. Melt the butter / margarine in a pan and add the chopped leeks and garlic. 3. Fry them over a low to medium heat until the leeks are soft. 4. Peel the potatoes and chop them into cubes. 5. Add all the remaining ingredients to the pan with the exception of the milk /

cream. 6. Bring the soup to the boil and then let it simmer (just barely boiling) and

transfer to a casserole dish. 7. Place the casserole dish in the Halogen Oven for 15 – 20 minutes on medium

heat. Cook for longer if you prefer softer potatoes. 8. If you prefer the potatoes not to be chunky (the most popular way), simply use

a masher to break down the potatoes in the pan. 9. Just before serving, pour the milk / cream into the soup and stir well.

STILTON & BROCOLLI Ingredients

6 medium broccoli florets (approx 200g)

1 medium potato

1 medium onion

55 g Stilton cheese

420 ml chicken stock

275 ml milk

25 g butter or 2 tablespoon olive oil

1 tablespoon plain flour

1/2 tablespoon double cream

Salt and pepper

Instructions 1. Peel and finely chop the onion. Peel and chop the potatoes into chunks.

Roughly chop up the broccoli. 2. Put the olive oil or butter in a frying pan. When heated add the three

vegetables and cook for 8 minutes on a low heat. Cover the pan whilst cooking and stir occasionally.

3. Sprinkle in the flour, stirring at the same time. Continue stirring for a minute or so until the flour is blended in.

4. Stir in the chicken stock, and transfer to a casserole dish cook on medium in Halogen Oven for 35 minutes (don't let the mixture boil).

5. While this is cooking crumble up the stilton into small pieces and add it plus the milk to the casserole dish. Stir well.

6. Simmer for five minutes to allow the stilton to melt. Stir well. Add salt and pepper to taste.

7. Finally add the cream and stir the soup for ten seconds to blend it in.

POTATO & BROCCOLI Ingredients

4 potatoes, peeled and cubed 2 potatoes, peeled and diced 1 head broccoli, diced 1 onion, minced 1660 ml milk 15 g garlic powder 6 g minced fresh chives 95 g instant potato flakes 25 g dry bread crumbs

Instructions

1. Combine the cubed potatoes, diced potatoes, broccoli, onion, milk, garlic powder, and chives in a casserole dish and cook on a medium heat for 1 hours.

2. Stir the instant potato flakes and bread crumbs into the soup. Reduce heat to Low and simmer another 30 minutes. Serve hot.

CHICKEN & TORTILLA INGREDIENTS

950 ml water 3 cubes chicken bouillon 1 onion, chopped 1 banana pepper, seeded and diced 440.2 g hominy, drained 1 can black beans, rinsed and drained 1 can garbanzo beans, rinsed and drained 1 can diced tomatoes with green chillies, undrained 1 can diced tomatoes, undrained 2 cans cream of chicken soup 700 g white chicken, drained 10 g garlic powder 45 ml lime juice 5 dashes hot pepper sauce 5 g dried cilantro 3 g chilli powder 2 g ground cumin Salt and pepper to taste

DIRECTIONS

1. Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved.

2. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chillies, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chilli powder, cumin, salt, and pepper; stir.

3. Transfer to casserole dish and cook in Halogen oven on medium for 20-30 minutes or until the onions are soft and opaque.

We’re getting close to Christmas yet again, so we thought we’d include our favourite turkey recipe. It’s really simple to do, but I would recommend having a trial run before the big day...

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

Instructions: 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 place 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.

Recipes to beat the recession.... With rising food prices making even

the least penny-pinching shoppers,

credit crunch cooks, recipes for meals

made of left-over’s have become more

popular.

FOOD PRICES HAVE

GONE UP BY 9.5%

IN PAST YEAR

According to the latest Consumer

Price Index, the cost of food has gone

up 9.5 per cent in the past year. And

when even the most cost-conscious

cook doesn't want animal welfare and

underpaid producers on his or her

conscience, how can we save money

on food without resorting to the

cheapest brands?

Some people say that we should give

more thought to how we shop, and

what we cook and eat, and conversely

what we do with the left over’s? With

the cost of beef up 17 per cent, poultry

16 per cent, and lamb and pork not far

behind with 14.6 per cent and 13.6 per

cent price rises in the past year, meat

has gone up more than most foods.

Switching to unfashionable cuts of

meat can help; meat on the bone is

cheapest. Chicken wings, pork belly

or shin of beef and neck, for

wonderfully tender stews,

So perhaps the idea might be to cook

the more expensive cuts less often

and ensure you find use of any left

over’s?

This means that the credit-crunch cook

will have a clear conscience, won't

waste as much, and will hopefully save

a pound or two.

CREDIT Crunchers Bacon & leek pasta Serves 4 Ingredients 1tbsp olive oil 100g pack bacon lardons 450g (1lb) boneless and skinless chicken thighs, chopped 3 medium leeks, chopped 300g (11oz) macaroni pasta 350g tub ready-made cheese sauce 2tsp Dijon mustard 2tbsp freshly chopped flat-leafed parsley 25g (1oz) freshly grated Parmesan Instructions

1. Heat oil in a large frying pan. Add bacon and chicken and cook for 7–8min. add the leeks and continue cooking for 4–5min.

2. Meanwhile, cook the pasta according to the packet instructions. Drain well. 3. Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the

pasta and mix. Pour into a casserole dish. 4. Sprinkle with parmesan and cook in Halogen Oven for 4–5min until golden

Jilly Perry from Northampton Jilly is a self confessed novice Halogen Oven user, having recently bought one. She is married and lives in Northampton. She has two daughters and a granddaughter called Charlotte. Jilly says “We love the way that it roasts chicken and that the chicken still says succulent but is lovely and crispy on the skin. I have found that if you just put potatoes in the oven they come out all dry and crispy - a bit like jacket potatoes without the jackets! However - if you want a more traditional type roast potato, use roosters which are always good: parboil them as if you were going to roast them in the normal way. Drain, shake to 'chuff up', spray with frylight and cook on an oven tray. They come out all crispy and soft inside; just as my husband likes them”. Jilly has suggested the following recipe which is healthy, easy and best of all gives minimal mess and washing up!

HEALTHY 'FRY-UP' Serves 1 Ingredient’s 2 rashers of lean smoked bacon 1 egg 6 baby plum tomatoes Frylight. Instructions 1. Spray a non-stick tray with frylight

(or use frying tray if you have the accessory set).

2. Place bacon on tray, set oven for 8-10 minutes 170-190C

3. Turn on. Half way through turn the bacon, crack the egg into the pan and add the tomatoes.

4. Cook for rest of time, checked cooked.

Having a traditional cooked breakfast in the morning can be a healthy choice - If you grill lean bacon, poach the eggs and include baked beans, grilled tomatoes and mushrooms cooked without fat, and serve it all up with thick crusty bread, and you’ll have yourself a delicious cooked breakfast that is also healthy and balanced.