The next issue is due out in January…

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

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

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

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

It’s available currently as an ebook and is priced at £4.99.  Its filled with healthy recipes and is easy to follow.

BUY IT NOW

The magazine is around 50 pages of recipes, articles and interviews, not to mention tips and advise.  We’re always looking for new contributors so if you have an idea or a favourite recipe get in touch.

A special thanks needs to go to one of our readers Jilly Perry from Northampton who kindly provided us with a recipe and also to one of our writers, Philippa Barr who wrote a couple of  really interesting articles.  Philippa has just written a book which can be found on Amazon.

Anyway hope you enjoy the magazine.

Happy cooking!

If you’re interested in finding out more please join our mailing list and be the first to find out about it (PLUS WE’LL BE OFFERING A DISCOUNT TO EVERYONE ON OUR MAILIGN LIST!)

Here’s a sneak preview…

CHILLI PRAWN KEBABS

Serves: 4

Calories per serving: 220

Happy cooking…

Coming Soon

The following Halogen Oven cookbooks/magazines are due to be released in the next month:

Healthy Halogen
A collection of healthy recipes for use with your Halogen Oven. The Halogen oven is a great way to cook healthy food for you & your family, so why not try our healthy recieps in this tasty cookbook.

Halogen Baking
A must have selection of cake, bun & dessert recipes for use with your Halogen Oven. We explain how to use the oven for baking and offer a wide selection of dessert recipes. Whether you’re after a simple dessert or a whole birthday cake - we show you how!

Essential Halogen
We’re also bringing out a handy recipe card pack which will show some of the basics of how to use the oven and a selection of essential recipes…

The Halogen Oven Magazine
The first issue is due out in september, and will be available on a quaterly basis. There will be great news about Halogen ovens, tips for using the oven and lots of recipes. We’ll have a Q&A section and couple of interviews.

We’re looking for contributors to our the magazine therefore if you are interested please get in touch. Alternatively if you would like to test new recipes (or ones you have created) and see your review featured in the magazine, please send details to thebookshoparoundthecorner@gmail.com

Visit the website now to find out about great Halogen Oven Cookbooks!

3 tbsp tikka paste
500g tub yogurt
2 tsp cumin seeds
thumb-size piece fresh root ginger , finely grated
250g small new potatoes
300g paneer cheese, cut into chunks
3 red onions , wedges
2 red peppers , cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g bag salad leaves
12 chapattis

• First soak 12 wooden skewers in water for 30 mins (great tip to stop them burning).
• Then mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning.
• Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer.
• Mix into the marinade, and chill for at least a couple of hours.
• Next alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.
  Grill the kebabs on HI in your Halogen Oven for 8-10 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to warm through.
• Serve the kebabs with the minty salad, cooling mango yogurt and chapattis.

Happy cooking