Source: This is my own creation
Source: This is my own creation
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.
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:
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.
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.
Absolute Heaven in your mouth! You will have to go and try it out for Yourself! 😉
Total including Cream and Pastry: Weight: 1,064 Calories: 3,849
Homemade Shortcrust Pastry – Recipe 2: Total weight: 102 g – Total Calories: 527
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 you may just run ordinary table sugar through a food processor with metal blade on – or in a coffee grinder.
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.
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.
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.
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. 😙
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