Halogen Oven

Preheat your Halogen Oven at 350°F for 5 minutes.

Wash and remove the stalks from the mushrooms.

In a small bowl, combine the oil, garlic, thyme, and salt and pepper to taste.

Lay the mushrooms, stalk side up, in a halogen-oven friendly pan.

Pour the prepared mixture in the mushrooms, adding thin slices of butter on top of each.

Carefully place the tray in your oven, and bake at 350°F for 15 to 20 minutes, or until the mushrooms turn brown and are cooked through.

While you wait, combine all the cheeses together.

After 15 minutes, top the mushrooms with the cheese mixture and continue cooking for 5 minutes, or until the cheese is melted and lightly golden.

Start by lining a halogen oven-safe pan with parchment paper.

Line the pan with a puff pastry sheet or puff pastry dough.

Bake at 350°F for 6-8 minutes, only baking it slightly.

Reduce the heat to 315°F. Remove the pastry puff-lined pan from the oven. Set aside.

On a skillet or saucepan, cook the bacon until crisp and remove.

Remove excess bacon fat from the pan, keeping about one tablespoon inside.

Saute the onions on the skillet until translucent.

Crumble the bacon.

Sprinkle the bacon, onion, and cheese over the partly-baked puff pastry.

In a bowl, combine the eggs, cream, nutmeg, salt, and pepper.

Strain the mixture and pour it into the puff pastry.

Bake in the Halogen Oven for 20 minutes on a low rack, when it turns brown, cover the dish with aluminum foil and cook for another 15 minutes.

Check that the quiche is fully cooked by inserting a skewer or a knife, once it comes out clean, remove the pan from the oven and allow it to cool.

Carefully remove the quiche from the pan and discard the parchment paper liner. Serve with sliced green onions if desired.

In a bowl, combine all Butter Herb ingredients and mix well. Reserve half of the herb butter in the refrigerator for later.

On a round pan, arrange 4 halves of garlic facing the bottom of the pan and put 4 sprigs of thyme and rosemary, half of the olive oil and 1 slice of lemon.

Pat dry the turkey with paper towels.

Stuff turkey with the remaining garlic, lemon slice, a squeeze of lemon from the remaining slice, herbs and drizzle some olive oil.

Melt butter herb and rub on the turkey, including under the skin. Generously season it with salt and pepper.

Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN, then drizzle with the remaining oil.

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

Cook for one hour. Using tongs, turn the turkey upside-down to cook the breast side.

Set the temperature down to 170°C (338°F) and cook for another 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast. For best results, you can use the Temperature Guides here to check if the turkey is cooked from the inside, also using a food thermometer like this one.

Remove the turkey from the halogen oven once cooked and let it rest for 10-15 minutes, for best results, let it rest while covered in foil.

Serve with roasted potatoes, peas, and carrots, if desired.

Grease an 18 cm cake tin or baking dish with butter.

In a small bowl, combine all-purpose flour, baking powder, sugar, and salt. Mix well.

In a separate bowl, mix the milk, egg, and vanilla extract.

Make a well in the center of the dry ingredients and add the wet ingredients. Whisk until smooth.

Pour mixture in the greased tin or dish, and cook at 180°C for 8 to 10 minutes or until the pancake looks fluffy and the edges are brown. To be sure, insert a skewer or toothpick in the middle of the pancake. If it comes out clean, it is done.

If you don’t want to use a baking dish, you can use this liner set to place on your oven and cook directly on it.

Take the pancake out of the halogen oven and add your favorite toppings.

In a bowl, combine the brown sugar, salt, and pepper. Mix well.

Place pork chops in a plate and rub the brown sugar mixture on both sides.

Place in your halogen oven, cooking at 200°C (392°F) for 20 minutes, flipping halfway through the cooking time. To prevent your pork chops from sticking without using any oil, you can use a large pyramid mat set like this one.