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Wood Fired Rock Cakes

Rock Cakes were a frequent teatime treat during the Second World War as rations dictated the need to use less sugar and eggs! Still popular now, these come out beautifully when baked in a wood fired oven.

Ingredients

  • 225g Plain Flour
  • 2tsp Baking Powder
  • Pinch of salt
  • 1tsp Mixed Spice
  • 85g Butter, diced
  • 85g Castor Sugar
  • 85g Sultanas or Raisins
  • 1 Egg
  • 20g Milk
  • Demerara sugar for dusting

Method

Firstly fire up your wood fired oven to its optimum temperature, then leave to cool until your oven reaches the ideal baking temperature of 200°c.

Put the flour, baking powder, salt and mixed spice in a bowl. Add in the diced butter and rub with your fingertips until a breadcrumb consistency is achieved. Add the sugar and sultanas to the mix.

Next, lightly beat the egg with the milk, add to the mix and incorporate with a fork.

You can now start dividing the mix into 8-10 balls, and put on a baking tray. Rough the cakes up with a fork, and sprinkle with the Demerara sugar.

Bake in your wood fired oven for 10-12 minutes until your rock cakes turn a lovely golden brown colour. Put the rock cakes on a wire rack to cool for 5 minutes and then serve.

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Chilli, Lime & Coriander Corn On The Cob

As the nights are getting warmer, these bright and zingy corn on the cobs are great on BBQ’s- but even better in a wood fired oven! You cook these at any temperature in the oven, but we love the caramelised flavours that come about from the high heat cooking.

Ingredients

  • 4 Corn On The Cob’s
  • 250g Unsalted Butter, softened
  • 2 Red Chilli’s, deseeded and finely chopped
  • 1tsp Smoked Paprika
  • Pinch of Chilli flakes
  • 1 Lime, juice and zest
  • 4tbsp Chopped Coriander

Method

You can bake these cobs whilst cooking pizzas with the high heat and a rolling flame, or you can let the temperature come down should you prefer- just adjust the times accordingly.

The butter can be made a day before, simply mix the softened butter with the smoked paprika, chopped chilli, lime juice and zest, season well, and wrap tightly in cling film to set in the fridge.

When you’re ready to cook the corns, lay out 2 double sheets of foil, drizzle with oil and salt, and pop 2 corns in each. Top each corn with a good chunk of the butter and wrap tightly.

Pop the two foil parcels on a tray, and place into your wood fired oven, on the opposite side to your fire for around 15 minutes. Once the time is up, remove the foil, place your corns onto the tray and cover the them with the juices from the foil packs.

Return to the oven, tossing regularly, and cook for a further 5-10 minutes until they’ve browned nicely.

To serve, add another thin slice of butter to each corn and sprinkle over some coriander. Delicious!

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Tear & Share Bread with Dukkha

Dukkah is a coarse, aromatic mix of nuts and spices that is delicious with home baked bread. Simply dunk the bread in some olive oil, then generously roll in the Dukkah. It’s truly delicious!

Ingredients

For the Dukkah

  • 2tbsp Flaked Almonds
  • 2tbsp Pistachio’s
  • 1tbsp Sesame Seeds
  • 2tsp Coriander Seeds
  • 1 ½tsp Cumin Seeds
  • 1tsp Coarse Sea Salt

For the white bread dough

  • 300g Strong White Bread Four
  • 175ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1 Tsp Soft Unsalted Butter

For the brown bread dough

  • 150g Wholemeal Flour
  • 150g Strong White Bread Flour
  • 180ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1tsp Soft Unsalted Butter

Method

For the bread you will need to maintain the temperature in your wood fired oven at around 240°c.

The technique for making the doughs are the same for both, but usually best to do the brown first as it can take a little longer to proof.

Start by putting the flours and salt in a mixer. Whisk together the water, yeast and butter and gradually add to the dry ingredients. Mix for around 10 minutes until a smooth dough is formed. Repeat these steps for the white dough.

Put both doughs in separate bowls; loosely cover with tea towels and leave to proof for an hour or so.

Next, knock back the dough and divide into 12. Shape each into a ball and place 2 white balls, and 2 brown balls very close too each other on a lined baking tray. Repeat the process with the remaining balls.

Lightly cover the trays of bread with clingfilm and leave to proof again for 1 hour. Finally, bake in the oven for 16 minutes.


Moving onto your Dukkah, your oven will need to be at around 200°c. The key with Dukkah is to toast each ingredient individually, giving the tray or pan a quick wipe out each time!

Start by toasting the nuts, then the spices, ensuring they don’t brown too much!

Transfer all ingredients to a pestle and mortar and roughly pound- Dukkah should have quite a coarse texture so don’t go too mad making a powder!

There you have it! Grab some olive oil and get dunking!

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Wood Fired Cheese Scones with Cherry Tomatoes and Basil

If you’re making pizzas regularly in your Stone Bake oven, then odds are you’ve got a surplus of basil, tomatoes and mozzarella! These lovely scones are a great way of using some of those ingredients in a slightly different way.

Ingredients

  • 500g Cherry Tomatoes
  • 25g Butter
  • 225g Plain Flour
  • 2tsp Baking Powder
  • 1tsp sea salt
  • 55g Butter
  • 75g Grated Mozzarella
  • 4 Sprigs Thyme, leaves picked
  • 1tsp Dried Oregano
  • 150ml Buttermilk
  • Handful of basil leaves

Method

Fire up your oven to its optimum temperature, then maintain the temperature at around 200°c.

Begin by putting the tomatoes in a baking tray and generously dot the butter over them. Season and bake in your wood fired oven for 3-5 minutes until the tomatoes are just starting to split.

To make the scones, rub together the flour, baking powder and butter until the mix resembles breadcrumbs. Then add 55g of the cheese, thyme, and oregano to the mix. Finally pop in the buttermilk to form a dough.

Divide the dough into 6 even balls, sculpting each into a scone. Place each scone amongst the tomatoes and top with the remaining cheese. Bake in your wood fired oven for 12-15 minutes, removing once your scones are nicely browned on top. Scatter over the basil leaves and serve warm. What a treat!

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Roasted Cauliflower & Turmeric Soup

The health benefits of turmeric are vast and varied- and this recipe is a delicious excuse to get some in your diet! Roasting the cauliflower in your wood fired oven also brings out its natural nutty flavours making it even more delicious!

Ingredients

  • 1 Large head of Cauliflower, cut into florets
  • 1tbsp Turmeric
  • ½ tsp Ground Cumin
  • Pinch of Chilli Flakes
  • 2 Garlic cloves, roughly chopped
  • 1tbsp Sunflower Oil
  • 20g Butter
  • 1tbsp Olive Oil
  • 1 White Onion, Sliced
  • 600ml Milk

Method

For this recipe you will need to fire up your wood fired oven to its optimum temperature and then allow time for it to cool until it reaches roughly 220°c.

Toss the cauliflower with the sunflower oil, all the spices and garlic, then season well. Transfer to a roasting tray and roast in the oven for 15-20 minutes, shaking occasionally.

Meanwhile, melt the butter with the olive oil and sweat the sliced onion with a good pinch of salt and pepper.

Once soft, add the roasted cauliflower, reserving a few florets to garnish the soup, mix together, and cover with the milk.

Allow the soup to blip away at the front of the oven for around 20 minutes, and then blend.

Top with some toasted flaked almonds and chilli flakes, serving with plenty of cumin flatbreads.

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Wood Fired Camembert

There isn’t a great deal of skill involved in this dish- but there is a great deal of flavour! Pick the best cheese you can find- it’ll make all the difference!

Ingredients

  • 1 Whole Camembert
  • 1 Clove Garlic, thinly sliced
  • 1 Sprig Rosemary
  • Pinch of Chilli Flakes
  • Olive oil OR Honey

Method

To begin you will need to fire up your wood fired oven to its optimum temperature then allow to cool until it reaches around 180°c-200°c.

Whilst you are waiting for your oven to cool you can prepare your Camembert. Remove the cheese from its wooden box and score the top of the rind into diamond shapes. Now return to the base of its box, top with the remaining ingredients and drizzle with olive oil or honey.

Now pop your Camembert onto a high heatproof tray and bake in the oven for 12-15 minutes. Make sure you don’t overcook it- the cheese will begin to re-solidify.

Serve immediately with crusty bread.


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Wood Fired Kale Crisps

Kale is not only full of nutrients but our kale crisp recipe is the perfect snack if you’re on a January health kick. The dry heat cooking environment in your Stone Bake oven makes these crisp up infinitely better than a conventional oven- just make sure you cook enough as people will LOVE them.

Ingredients

  • 250g Kale
  • 2tsp Olive oil
  • 2tsp Garam Masala*
  • 1tsp Sea Salt
  • *Try cinnamon and sugar for slightly sweeter crisps or chilli flakes and cumin for a spicier kick!

Method

This recipe is a great way to make the most of the residual heat in your wood fired oven after a pizza session. You would need the temperature to be at around 120°c-150°c.

Firstly pick the leaves from the kale, washing and drying them thoroughly. Remember it’s important the kale is dry and that no stalky bits remain as these wont crisp up.

Next, in a bowl mix the kale with the olive oil using your hands to rub it in gently, making sure every bit of the kale is nicely coated.

Now add in the salt and garam masala and mix together.

Finally lay the kale on a baking paper-lined tray and bake in your wood fired oven for 20 minutes. They’re so delicious we guarantee you’ll be making another batch before you know it!

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Wood Fired Pão De Queijo

Known over here as Brazilian cheese bread, these light and fluffy cheese puffs are great as a snack whilst you’re watching The Olympics. We’re sure they will go down a treat with all of your guests so, make sure you make plenty!brazilian-cheese-roll-6-683x1024

You’ll Need

  • 2 eggs
  • 100g parmesan, grated
  • 125g unsalted butter
  • 1tsp salt
  • 300g tapioca flour
  • 250ml whole milk
  • Oil for greasing

Method
To start you need to fire up your wood fired oven to its optimum temperature and allow to cool until around 200-220°C.

Next, bring your milk, butter and salt to a boil. Remove from the heat and add in your tapioca flour, stirring vigorously. Allow to cool slightly.

Then, use an electric hand whisk to beat the dough until it is cool. Beat your eggs in, one at a time until your dough is glossy. Add your cheese and beat again until fully combined.

Finally, use a tablespoon to spoon your dough onto a greased, high-heat baking tray, approximately 5cm apart. Place your tray into your wood fired oven and bake for around 25-30 minutes until golden. Take out of your oven and eat while still warm. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Halloumi and Peach Skewers

This quick recipe is the perfect accompaniment for any summer BBQ.Peach-Halloumi-Skewers-with-Basil-Sauce-5-of-8 The sweetness of the peaches combined with the saltiness of the halloumi creates a taste sensation! This recipe is so quick and easy to make, there isn’t an excuse not to!

You’ll Need

  • 4 ripe peaches
  • 250g halloumi
  • Fresh mint
  • Juice of ½ lemon
  • 2tsp squeezable honey
  • Wooden skewers

Method
To start, fire up your wood fired oven to it’s optimum temperature and allow to cool to approximately 300°C to achieve a grilling environment.

Next, wash and chop your peaches into 8ths. Also, cut your halloumi to 1 inch cubes.

Then, you need to load up your skewers. First, slide on a halloumi cube and alternate until your skewer has two slices of peach and three cubes of halloumi.

Place in your wood fired oven and cook for 2-3 minutes on each side until the halloumi and peaches have slightly browned.

To serve, place your skewers on a wooden board, scatter your fresh mint and drizzle your honey and lemon. Yum!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Cheese Fondue

cheese-fonduePossibly the most indulgent and delicious wood fired recipe we have featured to date. The best thing about this is that it’s quick and easy to make and tastes so much better when the cheese has been baked in a wood fired oven.

You’ll Need

  • 125ml white wine
  • 450g Gruyere, grated (or other cheese of your choice)
  • 450g cheddar, grated (or other cheese of your choice)
  • 1tsp cornflour
  • Fresh and warm wood fired bread- See recipe here.

Method

Firstly you will need to get your wood fired oven at the ready. Either fire it up to its optimum temperature and leave to cool to roughly 200°c or use the residual heat in your oven for a fantastic wood fired savory dessert.

In a high heat saucepan heat the wine, adding in your cheese and cornflower on a low heat. Once your mixture is smooth and everything has fully melted you can then transfer it into a smaller high heat dish suitable for a fondue.

Place it into your wood fired oven to bake for 5-10 minutes. When you can see a delicious crispy top forming over your cheese and it is starting to slowly bubble, you know it is ready for dipping!

Carefully remove the dish pan from the oven using your metal peel and serve with some chunky wood fired bread and anything else you desire. We mean it when we say this dish is so much tastier after being baked in your wood fired oven rather than a conventional oven.

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.