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Product Description
Product Description
The halogen oven is a remarkable revolution in cooking, a table-top cooker that can be used on the table top plugged into an ordinary socket, which can even be taken on camping and road trips. It works by converting electrical energy into intense heat, and uses infrared waves and a fan to circulate the heat. This means food is ready in half the time of a conventional oven, without the need for cooking fat or oil, and unlike a microwave it can also brown and crisp your cooking. Wide ranging recipes include family favourites such as Roast Beef with Roast Potatoes, Chilli con Carne and Vegetable Lasagne. There are also delicious dishes for entertaining, such as Spinach and Ricotta Tart or Baked Fish with Dill Stuffing. Halogen ovens are superb for baking, and here you will find scrumptious sweet treats like Cheesecake with Summer Fruits, Double Chocolate Cookies and Orange and Peach Drizzle Cake. All the recipes are tried and tested in a range of ovens. Fully illustrated with easy-to-follow photographs, this is the essential guide for busy cooks who want to make the most of their new oven with quick, easy, nutritious and healthy dishes for every day of the week.
About the Author
Jennie Shapter is a highly experienced and regarded food writer and home economist. In the early part of her career, Jennie spent a number of years working as chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written over twenty cookery books, including Perfect Patisseries; The Country Cookbook; The World Encyclopedia of Bread and Bread-Making and The One-Pot Clay Pot Cookbook (all Lorenz Books).
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2 reviews
6 of 7 people found the following review helpful
Totally worthless.....
26 Dec 2011
Format:Hardcover|Amazon Verified Purchase
I preordered this from Amazon. I thought this was geared toward American style food. It is another British cookbook and there was not one recipe I could use. It was not worth the effort of sending it back. I thought I might find some use for it....start a fire, something. I would happily give my copy away if anyone wants it. I have not opened it again since the day it arrived. I have learned to use my Halogen cooker without a cookbook.
Totally worthless.
Totally worthless.
6 of 8 people found the following review helpful
Not for American pallets
8 Dec 2011
Format:Hardcover|Amazon Verified Purchase
Contained nothing I wanted to make. Will use to refer to 2 pages which contain cooking times. Uninspired recipes will not inspire you.
UPDATE: Decided to take another look to see if I could find something good to cook for friends whom I've been trying to convince to buy themselves a convection oven.
I believe the author is Australian. American translations for ingredient names appear in parenthesis: aubergine=eggplant, baby courgettes = zucchini. The same recipe calls for 250 g (9 oz.) passata--it's some kind of vegetable, I think. Never heard of it and no translation was provided...
Metric measurements occur first and I find it distracting: centigrade/farenheit, grams/ounces. Author states that Americans should use 20 oz, instead of 16 oz when her instructions say 1 pint...
There's a recipe for Fish Pie. It's made with Flaked Haddock, Prawns, milk, spinach, potatoes and boiled eggs.
Chickpeas, lentils, red cabbage, squash, parsnips, lamb, and goat cheese seem to be the author's favorite ingredients.
How about some Red Lentile and Butternut Casserole or Baked Spinach and Polenta or Coconut and Vegetable Curry--or how about some Falafel Wraps with Tzatziki! The last (untranslated)dish contains among other ingredients: chickpeas, spring onions (scallions), cucumbers, yogurt, coriander (cilantro). I hate cilantro!
I'm not a picky eater but...
UPDATE: Decided to take another look to see if I could find something good to cook for friends whom I've been trying to convince to buy themselves a convection oven.
I believe the author is Australian. American translations for ingredient names appear in parenthesis: aubergine=eggplant, baby courgettes = zucchini. The same recipe calls for 250 g (9 oz.) passata--it's some kind of vegetable, I think. Never heard of it and no translation was provided...
Metric measurements occur first and I find it distracting: centigrade/farenheit, grams/ounces. Author states that Americans should use 20 oz, instead of 16 oz when her instructions say 1 pint...
There's a recipe for Fish Pie. It's made with Flaked Haddock, Prawns, milk, spinach, potatoes and boiled eggs.
Chickpeas, lentils, red cabbage, squash, parsnips, lamb, and goat cheese seem to be the author's favorite ingredients.
How about some Red Lentile and Butternut Casserole or Baked Spinach and Polenta or Coconut and Vegetable Curry--or how about some Falafel Wraps with Tzatziki! The last (untranslated)dish contains among other ingredients: chickpeas, spring onions (scallions), cucumbers, yogurt, coriander (cilantro). I hate cilantro!
I'm not a picky eater but...
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