How to use an Electric Wok or Frying Pan combined with Halogen or FlavorWave Oven. Create a Mini or Pizza Oven using both top and bottom elements together – Yes, you can! ;)

Improvise by creating your own Yogurt maker, Mini Oven or Pizza Oven using your Halogen Ovens element head and its metal extender ring together, positioned over your round electric wok / frying pan. You will never go back to ever using a hob or pots and pans ever again! Save loads on Electricity!

I use it over both my 5 liter electric Wok and round electric frying pan, which I cover with the extender ring and element head of my halogen oven so that I have the benefit of both upper and bottom elements. The assisted fan of the halogen oven will stir the heat around, for even cooking, baking and browning. I even bake cheesecakes using this same method, except I bake it over a hot water bath – including both my Creme Caramel Rice and Sago Pudding. I just place the lower rack which comes with your halogen oven into bottom of wok and fill up with just enough water – creating a hot water bath in my wok.

Rice pud in a wok – I baked this in an all in 1 cake pan – It’s a double layer cake pan where you have to slice the cake into 2 halves once baked but don’t us a springform pan as it will leak!

In my wok I make soups, casseroles, cottage pies, pot roasts, lasagnas and moussakas etc. In the 10 liter glass bowl of the halogen oven, I make my Melba toast and Greek yogurt, cream / cottage cheese.

Since I have been doing so – I have never gone back to using a roasting pan, slow cooker, hob, pots or a pans ever again. With the exception of my round electric frying pan. Your wok is the best slow cooker you can wish for. It has its own self-regulating temperature and therefore will not burn your food unless you allow it to dry out. Because it is made of metal, it is a far better conductor of heat than glass and it will brown your meat and give far better flavour to your food than a slow cooker – Try browning meat in glassware, ceramic or porcelain.

When I use my wok as a slow cooker, I just turn the temperature (Kambrook Wok) down to around 2.

Make sure, if you do purchase, that preferably you do it at the same store and that they both fit together and are round.

How I make Melba toast from a whole loaf of bread all at once in the Halogen oven:

Use both top and bottom racks that come with your Hologen Oven to keep bread out of moisture, make sure they criss-cross one another as moisture will collect on floor. Once all moisture has evaporated from bowl, Your Melba Toast is done. I just leave mine in the bowl, covered to use as needed.

I usually keep my setting here or around three-quarters of the way between the “Thaw Wash and 125 C setting.”

Using a whole loaf of sliced bread, within about 20 – 30 minutes, if you slot it into the higher metal rack which comes with your halogen oven (inside your glass bowl) and not touching the floor but resting on your lower rack to keep the moisture away. You will then always have Melba toast ready for breakfast. You may then use your bowl to store your Melba Toast, without the need to remove it. To refresh, all you need do is just instantly reheat it, without having to change ship 

Cotpie Tip: Toss broken bits of Melba toast into your food processor, crumb and mix with grated cheese for a crumbled cheese topping to your cottage pies and lasagnes etc.

This is lard I saved from braising fatty pork chops which I just tipped out of the wok and refrigerated. In this picture I used it up for cooking the late granny Sybils leg of venison with pepper sauce of which she was well-known for (I have it posted on my blog). It’s a dry meat so any fat will do.

Chicken Schmaltz Chicken Schmaltz and Grilling Tips:

Gelatinized Chicken Stock with Fat (Schmaltz): I store all my chicken stock and fat in my empty chicken liver tubs. Chicken stock always sinks to bottom of tub whilst fat rises to the top. I dipped this tub in hot water and inverted it, to remove its contents.

Place chicken thighs in your wok onto the halogen oven’s lower rack, positioned inside your wok and then just tip out all you lovely chicken stock and schmaltz caught in bottom of you wok, into tubs which you may refrigerate – I have never needed to buy cooking oil again. I just buy more chicken thighs and if I have too much, I switch back to chicken tender of fillets. You get the idea 

Don’t forget the golden rule: The most delish fat and golden brown chicken stock comes from grilling chicken thighs. You may also do this with fatty pork cuts or any other fatty meat cuts because there is a lot of good fat in meats. There is really no need to buy cooking oils at all!

The most beautiful pizzas are made just like bought, in an electric frying pan – covered with the halogen oven’s element head, placed onto its extender ring positioned over it. In this way, it doubles up to make the most excellent pizza oven!

If you would like to bake or steam in your wok: Pour a little water into bottom of wok. Place your round lower metal rack which comes with halogen oven, into the bottom of your wok with your cake pan resting on top of it. You may cover your pan with a large upturned dinner plate – which is what I always do just to be safe. However your wok lid is sloped – so that the water (steam) does not drip directly onto your food.

If you need both upper and bottom element to dry bake (not steam) then cover your baking just with your halogen oven head placed onto its metal extender ring. I tend to worry about my element so I just put a little water in the bottom. I just don’t know why https://s0.wp.com/wp-content/mu-plu…

If you are just steaming – use your halogen oven’s extender ring over your electric pan or wok, without the element head and just cover it with the lid of your wok.

If I am steaming or baking a pudding or a cake: I always (just to be safe) cover my baking with an upturned dinner plate – So if any steam drips onto it, it will run off.

You may also cover your baking with an identical pan inverted, within your wok – positioning it over the existing one containing the contents you are baking.

See how this lady uses hers for making her beautiful Yorkshire Puddings https://youtu.be/vUUTyObwnq And if you would like mine, then please click here.

Happy baking!

Lemon Cream Tart – Most Divine You will Ever eat in your LIFE! It’s a Winner! Choice of 2 pastry crusts – 1 baked or 1 instant.

Absolute Heaven in your mouth! You will have to go and try it out for Yourself! 😉

No slaving over the stove here! The filling is done in the microwave with my secret technique! 😉

Servings: 8 Calories per serving: 480.25

With Homemade Pastry: Total Weight: 1.064 kg Total Calories: 3,842

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This is a perfect substitute for condensed milk filling! You will think it was made from condensed milk. But this is better than condensed milk because it is not so sweet

Total including Cream and Pastry: Weight: 1,064 Calories: 3,849

Filling including Cream: Total Weight: 962 g Total Calories: 3,322 Calories

Filling only: Total Weight: 665 g Total Calories: 2,542

Homemade Shortcrust Pastry – Recipe 2: Total weight: 102 g – Total Calories: 527

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Smooth and creamy. With just right amount of tart and sweet. Without condensed milk but if you said it was made from condensed milk, they would believe you!

Perfect calculations! Just enough curd to generously fill a 23 cm diameter home-baked pastry shell.

With just the right amount of pastry. All my ingredients are just spot on! Do NOT change a thing! 😉

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The filling is a perfect substitute for condensed milk; which is around the equivalent of 2 cans

Chefs Tip:

As soon as your pastry crust comes out of the oven – very quickly before it cools down, with a teaspoon, gently press down on the pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from the oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry.

If you want to make Castor sugar you may just run ordinary table sugar through a food processor with a metal blade on – or in a coffee grinder.

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If you can get one of these handheld pastry presses, grab it! It makes the job of pressing out pastry into foil pie dishes so much quicker and easier! When pressing out, I dip mine into flour which prevents pastry from sticking to it. You will never be put off making pie pastry ever again if you can get your hands on one of these little gadgets!

Pastry Crust – Recipe 1: Instant Biscuit Crust – Total Weight: 174 g Total Calories: 855

Notes: If your biscuits are already sweet, omit the sugar when making your biscuit crust. You may use any plain, sweet tea biscuits for this one.

Ingredients:

100 g biscuits (Marie or Tennis biscuits in South Africa)

62.5 g butter, melted (may use good tasting margarine to economize)

pinch salt to taste

11 g sugar (only if using Marie biscuits) Do NOT add sugar with Tennis biscuits

Method:

Dissolve butter until very hot in the microwave. Break up biscuits by adding to the food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. – Note: Some people don’t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.

 

Homemade Shortcrust Biscuit Pastry: Recipe 2: Total weight: 102 g – Total Calories: 527

This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered! This recipe is lovely if you add a drop or 2 of almond essence or if you wish, a bit of vanilla to taste. Which is entirely up to you if you.

Ingredients:

45 g (3 Tablespoons / 45 ml) butter – May use hard margarine or ½ and ½

1 Tablespoon castor sugar

45 g (90 ml) Cake Flour – or use your set of measuring spoons

Pinch salt or to taste

1.25 ml vanilla extract (essence) or to taste

Method:

Place your 23 cm diameter tart foil or baking dish on the scale and weigh into it your flour, castor sugar, and salt. Rub in butter with fingertips until it forms crumbs. Knead to form a ball and press into foil tart baking dish. Use flour-dusted pastry press – if you don’t have, use your fingers to press out pastry into tart dish.

If you have a food processor: Place food processor bowl with a metal blade on, onto the scale and weigh in your ingredients starting with flour, ending with small cubes of butter on top, sugar and just a light sprinkling salt to taste. Close lid and whizz until pastry forms a ball. Remove and continue with the above method.

Bake in a preheated oven at 180 degrees Celsius for 10 – 12 minutes or until light golden brown. Remove from oven. Set aside to cool.

Lemon Curd Filling:

Ingredients:

240 g (480 ml) sugar

3 eggs, large (whole)

3 eggs, large (yolks only)

174 g butter (1.5 sticks)

125 ml lemon juice, freshly squeezed

1.5 tbsp lemon zest, freshly grated (plus a little extra)

Method:

Find 2 microwave oven, safe bowls.

Place the 1st bowl onto the scale. Crack into it your first 3 eggs, whole. Separate the other 3 eggs, being careful not to get any yolk in your whites. Set whites aside or store in a sealed container, refrigerated, for later use – or to make delicious lemon meringue – click here 😉

Add the 3 yolks to your whole eggs and weigh in the sugar.

To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot.

Meanwhile cream eggs and sugar with a stick blender and whilst constantly running the stick blender, pour over your steaming hot lemon butter mixture in a steady stream to partially cook (temper) your eggs. – Quickly, preventing the mixture from cooling rapidly, put entire contents back into the microwave oven to cook on high for a further 2.1 minutes (1000 watt oven) and voila! 😉 There! Your filling is done. 😊

Pour filling into pastry tart shell and set aside to cool for 10 minutes. Place in refrigerator on the top back shelf to chill or set for a minimum of 3 hours but overnight is best for a better setting tart and presentation, however, I allowed mine to set for a mere 3 hours refrigerated.

As soon as your filling is set. Whip up your cream topping as below.

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This cream is to die for! It is a Jersey cream which comes from Woodland’s dairy in Humansdorp, South Africa. It always just manages to whip up and it tastes the best! My number 1 choice when it comes to cream.

Whipped Cream – OR – Chantilly Cream Topping:

Ingredients:

282 g / ml whipping cream

15 ml sugar

3.75 ml vanilla extract (optional)

Method:

Place bowl on the scale and weigh or measure in cream and sugar. Whip until soft peak stage, no more or cream will turn to butter and then you will need to add more cream to rectify. Just as or before soft peak stage is reached you may whip in your vanilla to taste.

Remove tart from refrigerator and swirl over your cream topping. Serve and enjoy! 😉

No Bake Lemon Cream Tart. Egg Free. Dreamy Creamy Fluffy and Absolutely Delicious! Low sugar and Calories! Including an instant biscuit crust!

Totally Delish! I Promise! 😍 Best eaten at room temperature. 😙 My own creation.

Recipe includes an instant no bake biscuit crust. If you desire a crispier pastry, you may bake it using same method for my homemade pastry. See below – Recipe 2.

This recipe may stand at room temperature as the cream has been stabilized by the jelly and will not weep.

To Turn this into an orange cream tart, just replace the lemon jelly with an orange one.

To create a granadilla tart, replace some of your freshly squeezed juice with granadilla pulp by grams or in millilitres.

Filling comes out a lovely pale baby lemon yellow. Camera just wasn’t picking it up.

Notes:

I used 4 navel oranges with the juice of 3 small lemons added to taste to make up 450 g freshly squeezed juice. The lemon adds to the tartness but do not make it overly tart. It must just add a mild tartness and give flavour and lift to the orange juice but with a distinctive lemon flavour. The orange juice balances it all out.I used 3 very small lemons but you might need two, so add according to own taste.If you don’t have a scale, measure you filling ingredients in milliliters.Chefs Tip: As soon as your pastry crust comes out of oven – very quickly before it cools down, with a teaspoon, gently press down on pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from oven. If you use this trick you will never need to bake your pastry blind.  I just used ordinary table sugar in both my filling and pastry. If you want to make castor sugar just run ordinary table sugar through your food processor with metal blade on, or you may use a coffee grinder.

Pastry Crust – Recipe 1: Instant Biscuit Pastry Crust – Total Weight: 174 g Total Calories: 855

Notes: If your biscuits are already sweet, omit the sugar when making your biscuit crust.You may use any plain, sweet tea biscuits for this one.

Ingredients:

100 g biscuits (Marie or Tennis biscuits in South Africa)

62.5 g butter, melted (may use a good tasting margarine to economise)

pinch salt to taste

11 g sugar (only if using Marie biscuits) Do NOT add sugar with Tennis biscuits

Method:

Dissolve butter until very hot in microwave. Break up biscuits by adding to food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. – Note: Some people don’t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.

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Homemade Shortcrust Pastry: Recipe 2: Total weight: 102 g – Total Calories: 527

This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered!

Ingredients:

45 g (3 Tablespoons / 45 ml) butter – May use a hard margarine or ½ and ½

1 Tablespoon castor sugar

45 g (90 ml) Cake Flour – or use your set of measuring spoons

Pinch salt or to taste

1.25 ml vanilla extract (essence) or to taste

Method:

Place your 23 cm diameter tart foil or baking dish on scale and weigh into it your flour, castor sugar and salt. Rub in butter with fingertips until it forms crumbs. Knead to form a ball and press into foil tart baking dish. Use flour dusted pastry press – if you don’t have, use your fingers to press out pastry into tart dish.

Bake in preheated oven at 180 degrees Celsius for 8 minutes if you are going to bake your milk tart or prefer a softer pastry. If you are not going to bake your milk tart and prefer a crispier pastry 10 – 12 minutes – Remove from oven. Set aside to cool.

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Lemon Cream Filling:

 

Yep, this has plenty of freshly squeezed orange juice, but you won’t even know it’s there. It just adds to the lovely flavour boost! 😍

I used 4 navel oranges with the juice of 3 very small lemons, and I had still had some juice left over which I drank. 😙

Total Weight: 1,165 g Total Calories: 1,775

Ingredients:

450 g freshly squeezed orange and lemon Juice (bulk consisting of orange juice)

80 g packet jelly

570 g – or – (564 ml) Cream, Chilled (You may chill your beaters too if you wish) 😉

62 g sugar

1.25 ml vanilla essence, to taste

Method:

Juice your oranges. Juice your lemons (just a little). Add only just enough to add a gentle tartness to your orange juice as it always adds a lift to the orange juice giving it just enough tartness. Be careful! Do NOT overdo the tartness or you will spoil your tart by making it too sour. Taste and go according to own taste.

Once you have enough juice measured. Place juice in microwave and cook 4 minutes on high or until very hot.

Quickly add your lemon flavoured jelly and swirl it around in bowl continuously until all the jelly crystals are dissolved. Add your sugar and swirl in.

Refrigerate until cooled and starting to thicken.

Give your fresh cream a good shake and add to your jelly fruit juice mixture.

Beat lemon cream with electric beaters until fluffy and then place in coldest section (top back section) of refrigerator to chill.

Once it begins to set, remove and beat again and continue in this way until you are satisfied it can no longer get any fluffier.

Pour into cooled pastry crusts and smooth the top.

Lightly dust surface with some orange or lemon zest and refrigerate to top (coldest) back section of refrigerator, overnight to set.

Serve at room temperature and enjoy!