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We have a special treat for you this Thursday evening. We have a FREE halogen oven recipe book, courtesy of Ideal World TV. This isn’t our own that, we are designing (need 5000 fans on facebook). But its a start to help you guys on the way. I know quite a few who got their halogen ovens over the Christmas holidays but are now stuck for recipes. So here it is. Download it HERE

It’s Christmas and we are super excited! We’ve decided to celebrate the occasion by giving a away a free freebies!

We have our very own facebook page, which if you join, you may just catch our free recipes PDF, that we are designing to give away!

Become a fan here: http://www.facebook.com/pages/The-Halogen-Oven/196784982403

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

* Soak 12 wooden skewers in water for 30 mins (stop them burning).
* Mix together the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.
* 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.

Crusty bread rolls recipe

Ingredients
15 g (1/2 oz) fresh yeast
250 - 300 ml (9 - 10 fl oz) tepid milk
1 tsp caster sugar
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Ingredients

1 Chicken breast
1 teaspoon Pesto
Mozzarella cheese

Instructions

1. Flatten the chicken breast out (put it in a plastic bag and hit it a few times with a rolling pin).

2. Next place into the Halogen Oven on to the lower rack and cook on HI for 18 minutes (may need to cover in foil so that top doesn’t burn).

3. Spread some pesto on the top, and put sliced mozzarella on top of that.

4. Put back into your Halogen Oven and watch until cheese is melted.

5. Serve with jacket potato (45-50 minutes in your Halogen Oven!) and some of your favourite veg.

Check out the quick and easy recipe cook book, soon

We grew up with these! Wow!

Around 600 old favourites - from Space Dust to Cherry Lips, Sweet Tobacco to Anglo Bubbly Bubblegum, Candy Necklaces to Blackjacks…

Vegetable Chilli

Ingredients

* one onion chopped finely
* some mushrooms (however many you like) chopped
2 carrots chopped
* 2 green chillies with seeds removed chopped
* 1 red chilli with seeds removed chopped
* 1 tea spoon of cumin
* 1 tea spoon of paprika
* half a teaspoon of cinnamon
* 2 garlic cloves crushed
* one can of tinned tomatoes
* 3 tea spoons of tomato puree
* one can on red kidney beans
* some oil
* two tablespoons of vinegar
* one tablespoon of granulated sweetener

Instructions

1. Chop the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you put in. Then add the tomato puree stir for one minute and then add the tomatoes.
2. Pour this mixture into a oven dish and add the carrot and the spices.
3. Cook for about 20 minutes on HI, then add the kidney beans vinigar and sweetener.
4. Reduce the heat and cook for a further 10 minutes. Check the carrots at this point to see whether they are tender and if not cook for further 5 minutes.
5. Serve with rice and salad.

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.

Enjoy.

(c) cherrymay

For all you guys that aren’t convince about getting a Halogen Oven. Im sure this will convince you! Look it self cleans.

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.

ta!