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

The pasta meal which was cooked on the top but still frozen inside is probably my lowest point but its gets easier.  I find now that i use the instructions on the packet as a guide - the frozen pasta type ones tend to need cooking for around 30 minutes (according to the packet) but I find that if I could them on a medium heat for around 15 to 20 minutes its usually enough.  I also find that covering the top with foil stops burning but then remember to take it off for the last few minutes.

I cook frozen pizza (checking the size will fit in the oven) for around 10 - 15 minutes.  It makes the top nice and soft and the bottom crispy on the outside and then fluffy and soft inside!

I use the oven to defrost chicken, beef and any other meat.  Its easy to defrost and then cook fish - again I use a low heat and cook for around 10 minutes but always wrapped in foil.

If you’re cooking frozen vegetables, place them in a casserole dish with a little water, and then cook them on a low heat for around 30-40 minutes (carrots, chips, corn).  Smaller items like peas will need less time. (We’ll be doing a new post of cooking vegetable very shortly so dont forget to come back).

On the whole, I find using the Halogen Oven for frozen food a good experience, however it isnt always much quicker than using a general oven!

Happy cooking!

QUICK & EASY - Single serving recipes for your Halogen Oven

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.

There will be around 60 recipes

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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

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!

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

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.

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