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Hello from new member

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Hello from new member

Post  MaryMer on 21.05.11 23:31

I have owned a halogen oven (well, some of them...) since I was in my twenties. I use it almost on a daily basis. I consider myself a bit experienced in halogen oven matters...but I also expect to learn a lot from this forum! Wink

I'm attaching a photograph of my last halogen oven recreation. It's an adaptation of a recipe by Sarah Flower. BTW do you own many halogen oven books?

MaryMer

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Join date : 2011-05-21
Location : Spain

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Re: Hello from new member

Post  Admin on 22.05.11 12:51

welcome to the forum MaryMer

Glad to know that we have an experienced Halogenius on board Smile

MaryMer wrote:BTW do you own many halogen oven books?
I believe I must have bought about 5 or 6 in total but I have only 1 left which I now keep hidden from visitors. You know how it is with recipe books – friends borrow them and you never see them again.

How did I get one back? This is the honest truth - I bought my own Halogen Oven recipe book back from a secondhand book stall at a preschool fundraising event last December (I write my name inside the back cover of all my books) I paid 50 pence for it.

How did it get there? I have no idea. I am just glad to have “Maryanne Madden” back with me lol!

Admin
Admin

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Re: Hello from new member

Post  Littleker on 22.05.11 16:52

Hi all have just got my new Halogen oven today can not wait to make something what is good to start with?

Littleker

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Join date : 2011-05-22
Location : Beverley

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Re: Hello from new member

Post  MaryMer on 22.05.11 21:02

Reeta: Yes it also happens to me that... lending cookbooks and never seeing them again...but this won't happen with my halogen oven books. Guess why? All of them are written in English...so my Spanish friends are not interested!

Littleker: in the Spanish halogen oven forum...it is a tradition already to start either with a roasted chicken or plain roasted peppers. I would suggest the chicken or, alternatively, roasted halved potatoes.

For the potatoes: wash thoroughly, but don't peel, some medium-sized potatoes.
Rub them with olive oil and salt using your hands-Halve them lengthwise. Make some slits on them (in the "flesh" I mean, they don't need to be too deep). Make a sort of "grid" with the cuts. Season with olive oil, salt with anything you want: black pepper or paprika or some herb is a good idea. Place the potatoes white side up on the high rack of your preheated halogen oven (preheat for 10 minutes maximum temperature, then lower it when placing the potatoes on the rack). A good temperature is 400ªF aprroximately (I'm converting from Celsius). Time depends on the potatoes kind, their size...I would say between 35 and 40 minutes; keep checking from time to time. Test doneness with a fork.
These potatoes are traditionally served with allioli in Spain... I mean the oil and garlic sauce... You can substitute mayonnaise with finely chopped garlic...


MaryMer

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Re: Hello from new member

Post  junie on 23.05.11 12:20

Welcome Marymer and Littleker

Thank you for the roast potato recipe Marymer. I'll add it to our recipe A-Z so that it remains easy for all to find. I wouldn't have thought of serving them with allioli but I'll be trying it soon

thank you

junie

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