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Stone Bake’s Cherry Oat and Seed Squares

English cherries, their colours ranging from delicate pink-flushed gold through to bright red and almost black, are in season for only about six weeks from the end of June. Be quick and make the most of our British cherry produce with this crumbly wood fired snack!

Stone Bake's Cherry Oat & Seed Squares

You’ll need:

  • 140g light muscovado sugar
  • 3 tbsp golden syrup
  • 140g butter
  • 250g rolled oats
  • 85g raisins or sultanas
  • 85g walnut pieces (or use your favourite nuts, roughly chopped)
  • 50g sesame or mixed seeds
  • 25g fresh cherries
  • 50g ready-to-eat apricots, finely chopped

 

Firstly start by firing up your wood fired oven to optimum temperature then let it cook to a baking environment, see the Cooking Techniques guide for more information on this!

Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.

Spoon half the oaty mix into a tray (23 x 23cm or thereabouts). Scatter the apricots and cherries over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake until dark golden. Leave to cool completely before cutting into squares of crumbly goodness with a sharp knife.

 

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Wood Fired Sweet Potato Wedges

Our wood fired wedges are definitely something to try! Your stone bake oven will create the perfect crispy skin!

 Sweetpotwedges

  • 3 big sweet potatoes, cut into long and thick wedges (about 1/2 inch thick)
  • Extra-virgin olive oil or coconut oil, for brushing
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp garlic powder
  • 1 tbsp ground coriander (ground cilantro)
  • 1 tbsp ground cumin
  • 1 tbsp onion powder
  • 1 tsp curry powder
  • 2 tsp paprika
  • 1 tsp chili powder or cayenne pepper

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Place the sweet potatoes in a big bowl and brush with extra virgin olive oil or coconut oil.  Make sure you get them evenly coated.  Then, add the garlic powder, ground coriander, cumin, onion powder, curry powder, paprika, black pepper, sea salt and chilli powder/cayenne pepper.

 

Rub the spices on the sweet potatoes and distribute evenly.

 

Place the oiled, spiced up sweet potatoes in a single layer on a cast iron tray.  Bake for 20 minutes until the sweet potatoes are softened.  TIP: Be careful & keep an eye on them – don’t cook them for too long as they may burn!

 

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Stone Baked Beet and Kale Crisps

Baked Beet and Kale Crisps

This simple recipe is the perfect snack for a healthy diet. With the flavoursome taste and the perfect crunch, this recipe is bound to excite the crisp-lover!

  • 1 bunch of kale
  • 1 large beetSAMSUNG CSC
  • 1 tsp olive oil
  • Salt and black pepper

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Using a sharp knife, cut the beet into very thin slices. Place in a large ziploc bag. Then cut the kale away from the stem and cut into smaller pieces. Add to a ziploc bag. Add in the olive oil, salt, and pepper and mix together well in zilpoc bag so everything is equally coated.

Sprinkle the mix in a single layer into your cast iron tray and bake for about 20 minutes flipping over half way through. Check after 20 minutes to see if the kale and beets are crispy but not yet burned. Serve immediately.

Tip: This can burn quickly so keep an eye on them throughout to make sure they do not burn.

 

  • For more information about our residential oven range and other products click here!
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Ham Potato Cakes with Chutney Dip

Leftover Christmas ham? These crispy golden potato cakes are a delicious way to use it up!

Stone Bake Ham & Potato cakes

You’ll need:

  • 800g potatoes, peeled, cut into 5cm pieces
  • 165g chopped leg ham
  • 1 egg, lightly beaten
  • 4 spring onions, thinly sliced
  • Parsley leaves, chopped
  • 1 1/2 teaspoons hot English mustard
  • Dried breadcrumbs
  • Olive oil
  • Chutney of your choice

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Bring the potatoes to the boil in a saucepan, drain and mash as above.

Add ham, egg, spring onions, parsley and mustard to potatoes. Season with salt and pepper. Stir until combined. Using 1/4 cup mixture at a time, shape potato mixture into twelve 2cm-thick cakes. Place breadcrumbs in a shallow dish. Lightly coat the potato cakes in breadcrumbs.

Heat olive oil in a cast iron pan on the floor of your wood fired oven until hot. Cook potato cakes, in batches, for 5 minutes each side or until golden and warmed through. Serve with salad greens and a little of that left over Christmas chutney on the side for dipping.

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Honey Glazed Pigs in Blankets & Dippy Cranberry

Impress your party guests with this Christmassy nibble board – it’s just not Christmas without pigs in blankets!

For the pigs in blankets you’ll need:

  • 60ml (4 tbsp) runny honey
  • A pack of smoked bacon
  • 900g (2 lb) good-quality chipolatas
  • Cranberry Sauce (shop bought or home made)

Stone Bake. Honey glazed pigs in blankets

For the home made cranberry sauce, you’ll need:

  • 1 packet of fresh cranberries.
  • 170g of white caster sugar.
  • The juice and zest of an orange
  • 1 tsp Nutmeg
  • 2 tsp Cinnamon
  • 3 x Cloves

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

For the cranberry sauce:

Wash your cranberries, drain off and set aside. Zest the orange.  Do this before you extract the juice or you’ll find it almost impossible to get the zest. Measure out the sugar, and pop it into a cast iron pot, along with the cranberries and orange juice.

Bring up to the boil and simmer for 10 minutes or so.  The cranberries will begin to burst and the juice will turn a nice deep red. At this point it’s nice to add some spices along with your orange zest.  We like to use a few cloves, a pinch of cinnamon and some freshly grated nutmeg.  Throw them all in the pan of bubbling cranberries to add a bit of that seasonable warmth.

As soon as it comes to the boil again, remove the pot from the oven.  Spoon it into your glass jar and hey presto – quicker than you can say Santa’s hat it’s all ready to be dipped!

For the pigs in blankets:

Unless you have bought cocktail sausages, you’ll need to divide up your chipolatas. Twist each one in the middle and cut in half. Add them to the sticky honey in a large bowl. When you are happy that all the sausages have a good coverage, tip the sausages and the sauce into a roasting tin lined with foil and cook in your wood fired oven for 30-40 minutes, turning occasionally.

Serve them on a decorative plate or wooden board; you can add some Christmas decoration like a sprig of holly to be a bit fancy and place the cranberry sauce on the side in it’s glass jar for dipping!

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Christmas Cranberry & Brie Parcels

A scrummy addition to any festive Christmas party spread!

You’ll need:

  • Shop bought (17 1/4 ounces) frozen puff pastry, thawed
  • lb Brie cheese
  • Cranberry sauce (purchased or homemade – we like to encourage home making but we know how busy we all get over Christmas!)

Cranberry & Brie Bites - Stone Bake - Christmas

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

For the home made cranberry sauce, you’ll need:

  • 1 packet of fresh cranberries.
  • 170g of white caster sugar.
  • The juice and zest of an orange
  • 1 tsp Nutmeg
  • 2 tsp Cinnamon
  • 3 x Cloves

Wash your cranberries, drain off and set aside. Zest the orange.  Do this before you extract the juice or you’ll find it almost impossible to get the zest. Measure out the sugar, and pop it into a cast iron pot, along with the cranberries and orange juice.

Bring up to the boil and simmer for 10 minutes or so.  The cranberries will begin to burst and the juice will turn a nice deep red. At this point it’s nice to add some spices along with your orange zest.  We like to use a few cloves, a pinch of cinnamon and some freshly grated nutmeg.  Throw them all in the pan of bubbling cranberries to add a bit of that seasonal warmth.

As soon as it comes to the boil again, remove the pot from the oven.

For the parcels:

With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.

Cube the cheese – about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.

Bake for about 10 minutes or until puff pastry corners are toasted golden brown & the sauce and cheese is lightly bubbling for that authentic wood fired look!

 

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Mini Sour Cream & Chive Jackets

The PERFECT little nibbly treat for your party this Christmas!

You’ll need:

  • 500g bag new potatoes
  • 1 tbsp olive oil
  • Sea salt
  • 75ml half-fat soured cream
  • Small bunch chives, snipped

Stone Bake. Mini cheese & chive Jackets. Wood fired

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Prick the potatoes with a fork, rub with the oil, and then toss with sea salt. Arrange on a baking tray and bake for 30-40 mins or until golden brown and skin is crispy. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives.

 

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Stone Bake Pesto & Mozzarella Stuffed Peppers

These stuffed pesto and mozzarella peppers make for a fantastic dinner party starter!

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Ingredients:

  • 3 red peppers cut into halves and de-seeded
  • 3 tbsp Olive oil
  • Fresh pesto
  • Mozzarella cheese

Before-Pesto

To make the fresh Pesto:

Ingredients:

  • 3 cups fresh basil, packed
  • ⅓ cup + 2 TBSP extra virgin olive oil
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup grated parmesan, high quality
  • kosher salt and pepper, to taste

 

Place 2 TBSP of extra virgin olive oil to the side.
Add all other ingredients to the food processor or high rpm blender.
Process the ingredients on low and continue to high as you slowly add the remaining amount of olive oil. Stop to scrape down the sides. Process for a few minutes until the ingredients create a creamy and smooth pesto.
Fresh Basil Pesto will last 5-7 days in the refrigerator, or freeze up to 4 months.

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Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Once you have prepared the pesto, cut the mozzarella cheese to a size of your choice to fill the peppers with and brushed the peppers inside and out with olive oil  – get stuffing!!

Place the stuffed peppers onto a grill rack and place in the oven and roast for 12 – to 15 minutes or until tender and charred in places.

Now, get stuffing yourselves with the deliciousness!

 

Wood Fired Peppers