BROODJIE IN DIE HALLOGEEN OONDJIE
6 k broodmeel
+-3 k louwarm water
Knie goed, laat rys, knie af en plaas in broodpannetjies.
Laat weer rys
Bak op 175°C vir ongeveer 45 minute
Bron: Frieda Greyling / Afrikaans kosmaak en gesels
Ek het Petra se geen knie brood' aangepas om dit bruin te maak.
3 ½ K Bruinmeel
2 eetlp Witmeel (Koekmeel is reg)
1 eeltp Olyfolie
1 tlp Suurdeeg (halwe pakkie)
Bak vir 40 min in Halogen by 180°C
Ek pre heat glad nie. Het die pan in die oondjie gesit sonder om dit aan te skakel en vir 1 uur 15min laat rys met 'n swartsak Bo-oor getrek vir ekstra hitte. (Dit is al koeler hier..)
Die pan was vol gerys en ek het net die oond op 180°C gestel.
Ek het eers die broodjie vir 30min gebak soos die wit brood, maar die bruinbroodjie was nog effens wit onder.
Ek het toe die brood uit die pan gehaal en dit vir 10 min so oop gebak.
Daarom stel ek die tyd in die resep vir 40 min.
Dit sal genoeg wees.
VERSKILLENDE GEREGTE IN JOU OONDJIE:
HEEL HOENDER IN DIE HALLOGEEN OONDJIE
1 kop bruin/wit broodkrummels
Speserye na jou keuse
Smeer hoender bine en buite met knoffel en
speserye,sout en pepper.
Meng nou al die goed vir vulsel
Maak n bal en sit in hoender se buik
Bak 1uur en 10min by 250*C
bedien dit met lekker braai aartappels,wortels en boontjies
ONTBEENDE EN GESTOPTE HOENDER
Ek het eers bietjie bacon gebraai (sit eenkant)
1 ui in dieselfde pan met bietjie botter toe laat koud word
2 snytjies brood (fyngemaak)
Handvol vars pietersielie fyngekap
VOEG JOU GEURMIDDELS BY:
Stop nou die hoender se pensie en nek vol
Maak vas tande- stokkies buite
Strooi bietjie hoender speserye oor die hoender en vryf in
BAK IN JOU OONDJIE AS VOLG:
Die fan op high
Die temp 205
Bron & Foto: Chrissie Havlicek
WILDSPASTEI IN DIE KONVEKSIE OONDJIE
WILDSPASTEI IN JOU KONVEKSIE OONDJIE
TYD: 20 MINUTE
Klits, olie, Melk en Eier saam
Meng meel,sout en bakpoeier dan by die eiermengsel
Skep die degie dan oor jou klaar voorbereide pastei wildsvleis
Bak By 180 Grade
Plasing: Frieda Greyling / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK SJOKOLADE KOEK IN HALOGEEN OOND
BUTTERMILK SJOKOLADE KOEK IN DIE HALLOGEEN OONDJIE
1 1/2 koppies strooisuiker
1 1/2 tlp bakpoeier
1 1/2 koppie karringmelk
Sif al die droë bestanddelde saam
Meng die melk, eiers en olie saam en voeg by meelmengsel!
Skep in 'n ringpan en bak vir 55 min op 180°C
Ek het myne na 40 minute uitgehaal was toe reg!!
1 tlp caramel essence
1 eetlp cacao en meng met karringmelk tot "fluffy"
Bron: Hallogeen Oondjie Boek
POST TOASTIE POEDING IN DIE HALLOGEEN OONDJIE
POST TOASTIE POEDING IN DIE HALLOGGEN OONDJIE
750 ml graanvlokkies
5 ml vaniljegeursel
Kook die melk. Gooi solank graanvlokkies onder in bak, strooi klapper oor, dan die witsuiker oor die klapper.
Klits die eiers, vaniljegeursel en sout saam.
Klits nou die kookmelk by die eirmengsel.
Giet dit bo-oor die klapper mengsel in die bak, stip met botterklontjie bo-op.Sit klontjies appelkooskonfyt bo-op.
Sit in die oond en bak by 180* C tot die poeding gestol het.
Vla het ek gemaak met room, heerlik verby
Bron: Eie Resepte
Plasing :Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
BREAD, ROLLS & MUFFINS:
Perfect accompaniment to any Italian food!
2 cups biscuit mix, dry
2 tablespoons basil pesto, from jar
2/3 cup milk, nonfat
Mix all ingredients, except for butter, garlic powder and parsley, together and scoop out with an ice cream scoop onto tray.
Place on low rack of the Halogen oven and bake at 205°C/400°F for 10 minutes.
Mix together remaining ingredients and brush onto tops of rolls.
Return to oven and bake a few more minutes.
If you want the bottoms to brown more, you may want to turn them over the last five minutes of baking.
Bron: Halogen Oven Recipes
HALOGEN OVEN BREAD ROLLS
250 – 300 ml (9 – 10 fl oz) tepid milk
Blend the yeast with 150 ml (5 fl oz) of the milk and sugar. Sift flour and salt, add butter, and rub into flour.
Stir in yeast mixture and sufficient milk to make fairly soft dough.
Turn out onto a floured surface and knead thoroughly for 10 mins until dough is firm, elastic and no longer sticky. Place in a large bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (1 – 2 hrs).
Turn out onto a lightly floured surface and knead well for 2 – 3 mins. Divide into 12 equal pieces and shape into rolls.
Place the rolls on greased baking sheets (can just cover the rack with foil – shiny side up), spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.
Bake for 30 mins at 225°C (437°F) on lower rack in Halogen Oven and keep watch on them until well risen and golden. If they brown too quickly, turn temperature down to 210°C (410°F) and bake for the rest of the time. Check they are not soft underneath, if so bake for 5 – 10 mins more.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman
100g (3.5 oz) mature cheddar
50g (1.75 oz) melted butter or marg
90ml (3.17 fl oz) milk
Firstly, sift the flour and baking powder together into a bowl. Grate half the cheese and cut the other half into small pieces. In another bowl beat the egg and mix in the milk and butter.
Combine the cheese and milk mixture, and then add the flour mix and stir until evenly incorporated, don’t over mix.
Place a dessert spoon of the mixture full into each fairy cake case, makes about 12, put the cake cases onto the frying or steaming tray and put onto the lower rack in the Halogen oven and place the extender ring on. Cook at 180°C/356°F for 15 mins.
If you want to you can half the cheese and add 50g of sun-dried tomatoes or olives chopped.
Check the cakes are done, sprinkle with basil then serve, and enjoy!
1/5 kg (3 lb) chicken wings
With some kitchen shears, snip off the tips of the chicken wings and halve the wings at the joint. If desired, remove as much skin as you can.
In a large bowl, mix together the crushed garlic, salt, soy sauce, hoisin sauce, honey, sesame oil and cayenne pepper.
Add the chicken wings to the bowl, and turn around to coat all over. Season with plenty of freshly ground black pepper.
If you have time, place in the refrigerator to marinate for an hour or so.
Transfer the chicken wings to the round oven tray, and cook on the high rack of the halogen oven at 230°C (450°F) for 10 minutes, turning every 2-3 minutes.
Turn the temperature down to 205°C (400°F) and cook for 10-15 minutes more, or until cooked through, turning halfway through cooking time.
Remove from the oven and stir in the spring onion and sesame seeds. Serve immediately.
1-2 panini rolls
Create your own café-favourite snack in your halogen.
In a bowl, mix the tuna, mayonnaise (enough to reach a creamy consistency) and Cheddar to taste.
Slice open your panini rolls and fill with tuna mixture. Place the tops back on.
Place them on the grill rack (high rack) and set the halogen to 250°C (482°F). Cook for 4-6 minutes until golden and the tuna/cheese has started to melt.
Serve with a side salad and tortilla chips.
Source: “The Everyday Halogen Family Cookbook”, Sarah Flower
SALMON & MACARONI BAKE
225g/8 oz skinless salmon pieces
2 tbsp fish or vegetable stock
100g/3 ½ oz macaroni pasta
150ml/ ¼ pint low-fat crème fraîche
50g/1 ¾ oz grated Cheddar cheese
Macaroni cheese with a twist. Use any type of short pasta tubes to make this tasty dish. You will need an ovenproof dish which fits in your oven.
Preheat the halogen oven to 200°C (392°F).
Cut the salmon into bite-sized pieces, removing any bones. Thinly slice the tomatoes and chop the fennel leaves. Squeeze the juice from the lemon.
Arrange the tomato slices over the base of the dish and scatter over the salmon pieces. Sprinkle over the chopped fennel, pour over the lemon juice and stock and add a little seasoning. Cover with foil.
Put the dish into the hot oven and cook for 12-15 minutes until the salmon is almost cooked.
Cook the macaroni according to the packet instructions and drain.
Put the hot macaroni into a bowl and stir in the crème fraîche, milk and seasoning.
Remove the lid from the oven and lift out the dish. Replace the lid, and set the timer for 20 minutes.
Quickly spoon the creamy macaroni over the salmon and sprinkle over the grated Cheddar cheese. Put back into the hot oven and cook for 10-15 minutes until piping hot and cooked through.
Source: “The Halogen Oven Secret”, Norma Miller
TOAD IN THE HOLE (SAUSAGE IN BATTER)
Place the flour and seasoning in a bowl and mix together. Make a small depression in the centre of the flour.
Break the egg(s) into the depression in the flour and beat well.
Add enough milk and / or water to make quite a thick batter.
Place the bowl to one side.
TO MAKE THE TOAD IN A HOLE
Drizzle oil into an oven-proof dish.Prick the sausages and place in the dish (big enough to allow them all to sit on the bottom of the dish).
Cook for 5-8 minutes, turn once during the cooking.
Beat the batter again and pour over the sausages.
Cook for 30-40 minutes, until risen well and crispy on the outside. Serve immediately.
Her book, containing 200 delicious Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available at Amazon
Plasing :Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Base: 450g (15.9 oz) shortcrust pastry mix
Filling: 500g (17.6 oz) Bramley apples, peeled, cored and chopped
5ml (0.2 fl oz) teaspoon ground cinnamon
50g (1.8 oz) raisins
Top: 1 medium size egg, well beaten
20g (0.7 oz) caster sugar
Pre-heat the Halogen oven to 200°C (392°F).
For the pastry base: make up the pastry as per the pack instructions, use ¾ to line a 23cm pie dish. Cut the remaining rolled pastry into strips 1cm wide.
For the filling: Combine together all the filling ingredients and pile into the pastry-lined pie dish.
To top: Top with the pastry strips to form a lattice. Glaze with a little of the egg and sprinkle sugar over the top.
Cook for 25 – 35 minutes in the Halogen oven.
Have you ever wondered what to do with a random left over croissant or two?
Well, here’s a recipe that will use them up either as an individual portion or in a larger bowl.
Lightly oil or grease 3-4 ramekins (for 1 croissant) or a larger straight sided bowl (for 2 or more croissants). A small souffle dish is ideal.
Slice the croissant(s) quite thinly.
Using the larger middle slices place a slice in the bottom of each ramekin, sprinkle in a few bits of dried fruit (and maybe a sprinkle of brandy or rum!)
Layer the slices with fruit until you have no more slices left.
At this point preheat the oven to 180 with the low rack in the bowl.
Into a jug or bowl measure the milk, add the sugar and the egg and whisk it well.
Pour over the croissant slices dividing evenly between the ramekins (you may need to use a spoon to get all the sugar).
Sprinkle the top with a few more small pieces for dried fruit, cinnamon and some soft brown sugar.
Place on the low rack in the oven and cook for 15 – 20 minutes or until the custard is set and the top is domed and well browned.
A larger bowl may take longer.
Once cooked, the top will sink as it cools.
This should have a light, buttery flavour. Usually with bread and butter pudding, butter is spread onto the bread, but as this is made with croissants, which has a high butter content, additional butter is not necessary. Serve with rum and raisin icecream, or hot toffee sauce.
BREAD & BUTTER PUDDING BY MEL & MAL
10 slices brown or white bread
1tbs ginger marmalade
2tbs demarara sugar
An absolute favourite pudding in our house and it is so simple to make
If you fancy a bit of custard instead, you can either exclude the cream or for complete naughtiness, keep the cream AND the custard!
Serves : 6 Prep/Cooking Time : 1hr + soaking
Put sultanas in the silicone bowl with the dark rum and microwave for 1 minute,
then stand and cool and leave to soak for 1 hour.
Butter both sides of the bread with the melted butter and spread 1 side of each slice with the marmalade.
Cut in triangles and layer in a 9 inch round cake tin
Mix in the rum flavoured sultanas between the layers of bread.
Whisk the egg yolks and egg together with the caster sugar, then pour the egg mixture in with the cream and milk.
Pour over the bread and leave to soak for 4 hours.
Brush the crust with the mixed ginger and demerara sugar.
Place in the Halogen oven on the lower rack setting, turn the timer switch to 30 minutes and then turn the temperature knob to 195°C.
Dust with demerara sugar and dot with butter, then serve with fresh cream.
Bron: Mel & Mal's
Here’s a delicious halogen oven dessert (or snack!) recipe.
240g (8.5oz) sugar + 3 extra tsp of sugar for drizzling with the lemon juice
240g (8.5oz) butter
240g (8.5oz) self raising flour
Cream butter and sugar together, add beaten egg and lemon rind. Stir in flour. Mix well.
Put into a butter lined, small loaf tin.
Bake on low rack of Halogen Oven on 150°C (302°F) for 1hr 40 mins – 2hrs.
Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake. Leave to cool, once cooled the excess sugar will crystallise.
Bron: Halogen oven for diabetics
SMALL SPONGE CAKE (CUPCAKES)
At last, I’ve found the time to test this recipe in the Halogen oven. As you will see, I have the larger oven that comes with a metal ‘extender’ that allows you cook things that ‘rise’ without it getting so close to the heating element and burning.
This recipe is so simple to remember, it’s ridiculous! and it works every time.
Notice that in the ingredients list there are no weights. This will be explained.
1. Decide how many small cakes you wish to make.
For example, 2 eggs will make 10 – 12 cakes, 3 eggs will make 15 – 24 depending on the amount of mixture to each paper/cup.
2. Prepare your papers or silicone cups and preheat your oven to 180 with only the low rack.
Place your papers or cups divided between the two round trays if you have the large oven.
If you have the smaller oven, I would suggest you make the mixture in two batches, as it will not rise properly if you keep it sitting while the first half cooks.
9. Divide evenly between the papers/cups and place in the oven. BE VERY CAREFUL.
Put one tray on the low rack and the other tray on the high rack.
Place the ‘extender’ on the bowl, raise the lid using the release button, and cook for about 20 – 25 minutes.
CAREFULLY change the trays around half way through cooking. The cakes should be well risen and slightly brown.
If you want to make them chocolate, replace an ounce or about 25-30 grammes of flour with cocoa.
Chuck in a handful of sultanas or raisins to a plain mix.
Add some coffee essense, or use vanilla sugar to add a bit of flavour.
You can decorate with glace icing or butter icing.
SMALL SPONGE CAKES (CUPCAKES)
It’s a little difficult to find a ‘bun tin’ (or muffin tin) that will fit into the oven, but if you have the larger version you can place the paper cases on the frying tray. If you have the smaller oven placing them in circular sponge cake tin would probably work. You may have to experiment.
Place the low rack in the oven and preheat the oven to 190 degrees.
This makes about 8 good size little cakes.
In a glass/china bowl cream together the butter (or margarine) and sugar. (I used castor sugar that has been in a jar with a vanilla pod.)
Add the eggs and beat well with a little of the flour.
Add the rest of the flour and fold it in gently until mixed well. You may need to add a little milk.
Mix to a soft (but not thin) batter. What my mother calls a ‘dropping consistency’.
Divide the mixture equally between the paper cases. Place in the oven and cook for about 10 minutes until risen and lightly brown on top.
Once your cakes are cooled you can decorate them how you like with either glace icing or butter icing.
If you want to make them chocolate replace about 20-30g of flour with cocoa.
I have put chocolate chips in mine.