Cooking is a big part of a person’s life – especially the mothers. They always make sure that the foods that they serve to their families are delicious and healthy. Come in, halogen oven! It is the latest kitchen appliance that makes cooking faster, easier, energy-saving, and the food – healthier.

This breakthrough technology uses a halogen bulb inside a glass container that produces infrared heat waves. This bulb heats the air inside the container, and with a high-powered fan, the heated air circulates around the food for it to be cooked. The level of heat can also be adjusted, enabling you to cook in various ways, such as, roasting, steaming, grilling, broiling, air-frying, baking, and even for toasting bread! The glass container would also enable you to see the food while it is being cooked.
When using the halogen oven, you need not to worry about the cooking time. Because of the halogen bulb, there is no need to pre-heat the oven. In addition, the fan distributes the air evenly around the food. This assures you that the food is well-cooked, no overcooked on one side and raw on the other side. It is also very efficient because it uses 75% less electricity compared to an ordinary oven. Now that makes you environment-friendly!

Obesity and high cholesterol are serious cases one should always prevent. And how do we do it? Avoid foods that are high in unsaturated fat. There is no need to add unhealthy fats and oils when cooking with the halogen oven. And by the way, you can also put food directly from the freezer, straight to the oven. That is right! There is no need to defrost.

Amazing, really it is! With its portable size, it can cook 8lbs of meat, and with an Extender Ring, cooking 16 lbs of meat can definitely be possible.

Your satisfaction with this product is guaranteed. Not only that it has many benefits, the price tag is affordable and agreeable compared to other microwave and infrared ovens.
Cook faster and eat healthier with the Halogen Oven. Regret is impossible.

http://thehalogenoven.org.uk/

In making a SpongeBob cake decoration more or less we are expecting a children’s party. Proper choice of materials must be considered. Every ingredient must be edible and safe enough to have a risk free party. So this is how to make a sponge bob cake for your child’s party. First we have to gather all the materials and ingredients that we’re going to use like the cake ( the molds/forms of cake will depend on your choice) For the icing I suggest this recipe to follow.1 stick unsalted sweet cream butter, softened, 4 c sifted powdered sugar, 3-6 Tbsp milk, 1/2 tsp vanilla (real vanilla, not vanilla flavored)1/4 tsp almond extract, coloring u wish to apply on your sponge bob cake or u can use Wilton color mist spray, bowl for mixing these ingredients, Spatula for spreading the icing, sanding sugars, gel icing, different piping bags, character (sponge bob),picture board for background. It’s your choice to add any character u want as long as it is directly related to the theme of sponge bob.

Now we go directly to the steps on how to make a sponge bob cake. After gathering all the needed materials and ingredients, Using a mixer whip the butter until floppy then add 1 cup of sugar slowly when everything is incorporated and the 3 tbsp of milk. You may add the rest of the sugar depending on your preference and milk for adjusting the thickness of the icing. Using the spatula spread a thick layer of icing over the top of the cake. Make sure you have added the color on the icing before spreading all over. But if you’re going to use Wilton color mist spray, you can just spray it all over spreader plain icing depending on your choice of background color. You may then sprinkle some sand sugar to emphasize color and design. Then u can make shapes on your cake like stars or flowers using the gel icing in tube. Different sanding color will help you with decorating your shapes to attract attention. Using your dark colored icing you may start making a border with the help of piping bags with your choice of design. Food coloring and icing will now be used for your extra designs like trees, fruits and etc… in relation to your envisioned picture. Then you may add picture board on you cake if you have completed your design and followed by your sponge bob character. If you don’t have a miniature of sponge bob character you may use the icing and food coloring to draw your sponge bob over the background. Now that you have the steps on how to make a sponge bob cake your child will surely enjoy his party with his favorite character.

Easy Lamb Tagine Recipe

Ingredients:

• 400 grams of lamb leg steaks
• 400 grams of canned chopped tomatoes
• 200 milliliters of chicken stock
• 100 grams of pitted prunes
• 2 cloves of garlic
• 1 tablespoon of ground almond
• 2 tablespoons of olive oil
• 1 teaspoon of ground ginger
• 2 teaspoons of cumin
• 2 teaspoons of ground coriander
• 1 piece of onion
• A pinch of cinnamon
• One handful of fresh coriander, chopped

Instructions:

Step 1: Get a pan and pour in olive oil. Heat it and then add the 400 grams of lamb leg steaks that are already cubed. Cook until it is golden brown.

Step 2: Slice the onions and chop the garlic cloves and then add it to the frying pan. Continue frying for five minutes or so.

Step 3: Add the ground coriander and cumin and follow it with ginger and the cinnamon. Continue frying for two minutes or so.

Step 4: Add the chopped tomatoes, chopped prunes, lamb, and the chicken stock to the pan. Mix well and simmer for at least 40 minutes.

Step 5: Add all the remaining ingredients and mix well.

Step 6: Enjoy!

Moroccan Lamb Tagine

Ingredients:

• 400 grams of Waitrose Italian Cherry Tomatoes
• 500 grams of packed Waitrose Couscous
• 100 grams of Waitrose Sun Dried Turkish Whole Apricots
• 300 milliliters of tub Joubere Lamb stock
• 2 X 340 grams of diced leg lamb, packed
• 2 tablespoons of chopped fresh parsley
• 3 tablespoons of Waitrose Ground Almonds
• 3 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground coriander
• 2 teaspoons of Bart Spices Harissa
• Salt to taste
• 1 piece of large onion which is finely chopped
• 2 pieces of garlic cloves which is thinly sliced
• Pinch of saffron threads
• 4 skinned and quartered tomatoes
• 1 butternut squash which is diced
• 4 large courgettes already cut into large pieces

Instructions:

Step 1: Get a large bowl and place the apricots in it. Cover it with boiling water and let it sit for 2 hours.

Step 2: Preheat the oven to about 180 degrees Celsius. Put in the olive to a casserole that is flame proof and heat it. Individually brown the lambs and then add the remaining olive oil and onions to it and cook for about 10 minutes. Add garlic and other spices and continue cooking for about 2 minutes.

Step 3: Add the soaked apricots and its liquid into the casserole.

Step 4: Add the tomatoes and stock and stir in saffron for a bit. Then, add the salt and ground almonds and let it sit until it is simmering. Leave for 1 hour.

Step 5: Add the remaining ingredients and cook it in the oven for an additional 45 minutes.

Step 6: Enjoy!

• 2 1/2 c. sifted cake flour
• 1 tsp. salt
• 2/3 c. shortening
• 1/3 c. cold water (approximately)
• FILLING FOR ONE 9" UNCOOKED PIE SHELL:
• 2 tbsp. butter
• 1 c. sugar
• 3 eggs, separated
• 3 tbsp. flour
• 1/2 tsp. salt
• Lemon juice & rind of 1 lemon
• 1 1/2 c. hot milk

How to Prepare : 

1. Measure sifted flour, add salt and sift again. 
2. Cut in shortening using a pastry blender or two knifes. 
3. Sprinkle with water mixing lightly with fork. 
4. Press into ball.   Makes enough pastry for a 9 inch two crust pie or two shells.
5. Cream butter; add sugar and egg yolks. Beat until light and fluffy. 
6. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
7. Bake in 400 degree oven for approximately 40 minutes. 

Serves 6 at 371 calories per serving.

• 1/3 c. vegetable oil
• 1/3 c. butter 
• 1 c. all-purpose flour
• 1 tsp. salt
• 2 tsp. black pepper
• 2 tsp. paprika
• 1 tsp. garlic salt
• 1 tsp. dried marjoram
• 8 or 9 pieces chicken

How to Prepare :

1. Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. 
2. In a large paper sack combine dry ingredients. 
3. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. 
4. Place on a plate until all pieces are coated. 
5. Leave any excess butter and oil in pan. 
6. Place chicken in the pan skin side down.
7. Bake at 375 degrees for 45 minutes.
8. With spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

• 3 lb boneless chuck --,Cubed
• 2 T vegetable oil
• 3 garlic cloves --,Chopped
• 2 t cumin
• 3 T flour
• 1 T oregano
• 2 beef broth cans salt pepper
• 4 T chili powder -- (or), To-Taste

How to Prepare :

1. Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown!
2. Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
3. Crumble oregano over meat.
4. Add 1 1/2 cans broth and stir til liquid is well blended.
5. Add salt & pepper, bring to a boil, stirring occasionally.
6. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally.
7. Add remaining broth, cook 30 minutes more.
8. Cool thoroughly.
9. Cover & refrigerate overnight.
10. Reheat chili very gently.

8 Servings

• 1/4 c vegetable oil
• 1 md onion,chopped
• 1 jalapeno pepper,finely
• 1 chopped,remove seeds
• 2 T chili powder
• 1 T masa harina (or corn flour)
• 2 t paprika
• 1 t cumin powder
• 1 t oregano
• 1/8 t cayenne pepper
• 6 dried apricots,chopped
• 2 cloves garlic,minced
• 1 T brown sugar
• 1 t yellow salad mustard
• 15 oz hunt's tomato sauce w/bits
• 1 1/2 c water
• 1 c heartline meatless meat
• 1 (ground beef style)
• 1/4 c heartline meatless meat
• 1 (beef fillet style)
• 1/2 c beer
• 1 T tomato paste

How to Prepare :

1. Heat oil in large cast iron skillet.
2. Add onions and jalapeno pepper and cook until the onion is transparent.
3. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper.
4. Stir until seasonings are slightly toasted.
5. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste.
6. Cook over medium heat for 15 to 20 minutes, stirring often.
7. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

2 Servings

• 1 c pinto beans,dried
• 5 c water
• 2 T lard
• 1 T bacon drippings
• 1 onion
• 12 oz pork sausage,country-style
• 1 lb beef,coarse grind
• 4 garlic cloves
• 1 t anise
• 1/2 t coriander seeds
• 1/2 t fennel seeds
• 1/2 t cloves,ground
• 1 cinnamon stick,ground
• 1 t black pepper,freshly ground
• 1 t paprika
• 1 nutmeg,ground,whole
• 1 t cumin
• 2 t oregano,dried,pref. mexican
• 4 T sesame seeds
• 1 c almonds,blanched, skins-removed
• 12 red chiles,whole dried or 1 1/2 c chile caribe
• 1 1/2 oz milk chocolate,small pieces
• 1 cn tomato paste(6 oz ea)
• 2 T vinegar
• 3 t lemon juice
• 1 soft tortilla,chopped
• 1 salt

How to Prepare :

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
2. Check the beans occasionally and add water as necessary to keep them moist.
3. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
4. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
5. Check occasionally and add water if necessary.
6. Drain the beans, reserving the cooking liquid.
7. Melt the lard in a heavy skillet over medium heat.
8. Add the beans and lightly fry them in the lard.  Set aside.
9. Melt the drippings in a large heavy pot over medium heat.
10. Add the onion and cook until it is translucent.
11. Combine the sausage and the beef with all the spices up through the oregano.
12. Add this meat-and-spice mixture to the pot with the onion.
13. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
14. Add the reserved bean-cooking liquid to the pot.
15. Stir in all the remaining ingredients.
16. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
17. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

Yield: 4 Servings

• 1/4 lb each,beans: kidney, white
• 1/4 c paprika
• 1 lb bacon
• 5 onions,lg, peeled chopped
• 2/3 c garlic,minced
• 1/4 c coriander seed,toasted grnd
• 1/4 c cinnamon,ground
• 1 red,pinto, navy, cranberry
• 1/4 c pepper,cayenne,or to taste
• 1/2 c peppers,grnd dried poblano
• 108 oz tomatoes,italian plum, with
• 12 oz beer
• 5 lb beef,lean ground

How to Prepare :

1. In a large pot, soak the beans together overnight in water to cover.
2. Drain and add fresh water to cover.
3. Cook at a simmer for 1 1/2 hours or until beans are just tender.
4. While the beans are simmering, heat a large skillet.
5. Mince the bacon and cook it until it begins to crisp.
6. Add the onions and garlic and cook over medium heat for 5 minutes.
7. Add all the spices and the ground Poblanos and cook another 5 minutes.
8. Add the Tomatoes with their juice and the Beer.
9. Simmer for half an hour.
10. In another pan, cook the beef until the pink color disappears.
11. Drain and add it to tomato mixture.
12. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
13. Salt to taste and let the mixture simmer for about 1 hour.
14. If it is too dry, add some of the bean liquid.

Yield: 25 Servings

• 3 c dried black beans,soaked
• 8 c water
• 2 jalapeno peppers,minced
• 1 1/2 T ginger,Grated
• 1 bay leaf
• 1 c cilantro,Chopped
• 1 t cumin seeds
• 2 T chili powder
• 1/2 T oregano
• 1/2 c sun-dried tomatoes
• 4 c peeled,chopped plum tomatos
• 1/3 c bulgur wheat,Uncooked
• 1/2 c water,Boiling

Salt Pepper Seasoning Ingredients :

• 1/2 T mustard seeds
• 1/2 t fennel seeds

How to Prepare :

1. Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
2. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours.
3. Remove from heat & discard bay leaf.
4. Place cumin seeds in a pot & toast.
5. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil.
6. Reduce heat & simmer for 30 minutes.
7. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
8. When beans are cooked, remove 1 c & puree it with some cooking liquid.
9. Combine puree with remaining beans.
10. Stir in tomato mixture & bulgur.
11. Season & simer for 10 minutes.
12. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop.
13. Add fennel seeds & cover.
14. Cook till popping stops & fennel darkens.
15. Pour over chili. Add remaining cilantro & drizzle with olive oil.

Yield: 8 Servings