Posted on

Nutella Calzones

Once your oven has cooled after a pizza party, and you’ve got some dough left, these yummy Nutella Calzones are what to make! Always a crowd pleaser and great to make with kids! 

Ingredients

  • Left over pizza dough
  • Nutella
  • Melted chocolate for serving (if you really want to indulge)

Method

For this recipe you will need to be using the residual heat in your wood fired oven, with the temperature sitting at around 210°c.

Take your leftover pizza dough and using around 100g per calzone, open roughly with your hands-it doesn’t need to be as thin as your pizzas, just a basic circle shape will do!

Leaving a 1-2cm edge uncovered, spoon a couple of heaped tea spoons of Nutella (and banana if you fancy it!) into the centre of the dough and roll the edge over to form a pasty shape.

Use your fingers to crimp the edges together before baking directly on the oven floor for around 5 minutes with the door on.

NOTE: these can also be cooked in a hot oven if your guests are too impatient to wait for it to cool down! Just put them as far away from the fire as possible and turn regularly!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

Posted on

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.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

Posted on

Wood Fired Peach and Blueberry Galette

Galettes cook so well in a wood fired oven- the dry heat makes for incredible pastry and this peach and blueberry filling is a beautiful use of seasonal summer produce.

Ingredients

For the Pastry

  • 160g Plain Flour,
  • 15g Caster Sugar,
  • Pinch of salt,
  • 110g Unsalted Butter, diced,
  • 70ml Ice cold water

For the Filling

  • 1 Peach, cut into segments
  • 12 Blueberries
  • ½ Tsp Plain flour
  • ½ Tsp Demerara sugar
  • Dash of vanilla essence
  • 1 Tsp Ground Almonds

Method

For this recipe you will need your oven at around 200°c.

To make the pastry, start by putting the flour, salt, sugar and diced butter in a blender and pulse until you have a crumb like consistency.

Gradually add the cold water until a dough is formed. Cling film, and leave in the fridge for 2 hours and up to 3 days.

When ready to bake, roll out the pastry on a well floured surface into a 10 inch circle and toss all the filling ingredients in a bowl and fan the peaches and blueberries in the centre.

Fold the edge of the dough over up to the filling, and cook on the deck of the oven with the door on for 30-40 minutes.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

Wood Fired Hot Cross Buns

Traditionally eaten on Good Friday, these hot cross buns are so good they don’t tend to last till Saturday! The maple syrup glaze and dry heat of the oven give these buns a unique flavour that everyone is bound to love. 

Ingredients

For the buns

  • 540g Strong White Bread Flour
  • 20g Mixed Spice
  • 15g Milk Powder
  • 60g Caster Sugar
  • Pinch of Salt
  • 20g Fresh Yeast
  • 4 Eggs
  • 45g Soft Unsalted Butter
  • 60g Raisins
  • 40g Mixed Peel

For the cross

  • 100g Strong White Bread Flour
  • 20ml Sunflower Oil
  • 50ml Water
  • Pinch of Salt

For the glaze

  • 40g Castor Sugar
  • 30g Maple Syrup
  • 30ml Milk
  • 20ml Water

Method

For this recipe your will firstly need to fire up your oven to its optimum temperature, from there, you will need to allow time for your oven to cool until it reaches around 17)°c-200°c.

To make the dough, mix all the bun ingredients except the raisins and mixed peel until a smooth and elastic dough is formed. Transfer to an airtight container and leave to prove in the fridge overnight.

The following day, pop the dough back into a mixing bowl, mix in the raisins and mixed peel, then divide into 8 and shape into buns.

Place the buns on a lined baking tray, spray with a little water, loosely cover with cling film and leave to prove until doubled in size.

Once doubled in size, mix together the cross ingredients, and roll out on a floured surface, cut into strips ready to make the crosses.

Egg wash the buns, carefully put on the crosses and bake in the oven for around 20 minutes- checking half way through.

As soon as the buns come out of the oven, whisk together the glaze ingredients and brush over the hot buns.

You can serve the hot sticky buns immediately, allow them to cool, or toast them with lashings of butter the following day.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

Honey Roasted Rhubarb Crumble

You can get good quality forced rhubarb almost all year round- but as the early signs of spring begin to appear, so does fantastic English rhubarb! The key here is cooking the topping and rhubarb separately- then building the crumble to cook! It’s certainly a dish that’s going to wow your friends and family!

Ingredients

For the crumble topping

  • 250g Cold, diced, unsalted butter
  • 250g Demerara Sugar
  • 250g Plain Flour
  • 250g Ground Almonds
  • 1 Orange Zest
  • 1 Vanilla Pod, split
  • 1 Egg

For the roasted rhubarb

  • 1kg Rhubarb, cut into 5cm batons
  • 1 Orange, zest and juice, (plus the juice form the crumble orange)
  • 5tbsp Honey
  • ½ Cap Vanilla Essence
  • 40g Demerara Sugar

Method

For this recipe you will firstly need to fire up your oven to its optimum temperature, then allow the oven to cool to 180°c-200°c. However, you will need a slightly hotter environment for cooking the finished crumble.

To make the crumble topping, rub together all the topping ingredients except the egg, until a crumb consistency is achieved.

Mix the egg in with a fork, and lay the mixture on a lined baking tray. Bake for around 25 minutes, removing from the oven every 5 minutes to mix and break up with a wooden spoon.

Once done, cool, and store in an airtight container- this recipe makes a lot, but it keeps for a long time and is great sprinkled on ice creams, pancakes or any dessert!

To roast the rhubarb, put all ingredients except the sugar in a roasting tray, cover with foil and roast for 25-30 minutes.

To build the crumble, simply fill a serving dish with the roasted rhubarb and juices and top with the crumble topping and bake until golden brown.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

Wood Fired Cookie Skillet

img_3738Our Wood Fired Cookie recipe is a huge hit in the office so we’re confident you’ll love it too. What’s ever better about this recipe is that you can make the cookie dough in the morning and then use the residual heat in your oven to cook straight after your wood fired pizza party!

You’ll Need

  • 240g butter, at room temperature
  • 225g demerera Sugar
  • 85g soft brown sugar
  • 2 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 eggs
  • 385g plain flour
  • 1 tsp baking powder
  • 2 tsp malden sea salt
  • 85g white chocolate chips
  • 85g dark chocolate chips
  • 85g milk chocolate chips
  • 85g fudge, cut in small pieces
  • 3 tbsp double cream

Method

Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 170-180°C.

Next, whisk your butter and sugar together with an electric hand whisk or in a freestanding mixer for 10 minutes.

Continue whisking and add your vanilla extract and maple syrup.

Then, add one egg at a time, making sure your egg is fully incorporated into the mixture.

Once both eggs are combined, add your flour, baking powder, and half your salt. Then, fold in the chocolate chips.

Line a 9” high heat pan or dish with greaseproof paper and put half of your cookie mix into the dish. Press the dough to the edges so it almost looks like a pizza crust.

Next, heat your cream and fudge in a saucepan, mixing regularly with a fork until smooth.

Pour your fudge mix onto the cookie base and carefully build the second half of the dough on top.

Finally, bake in the oven for 35-40 minutes and leave to rest for at least 15 minutes before cutting into the cookie. Serve with a cold glass of milk, delicious.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

img_3563

img_3709img_3712img_3715

Posted on

Wood Fired Vanilla Rice Pudding


One of the ultimate comfort foods for those that love it- this luxurious recipe will even convert those who don’t! Try making this a day or two before in cooled temperatures, then reheating at pizza cooking temperatures to get a beautiful sugary skin on top.

Ingredients

  • 150g Pudding Rice
  • 400g Milk
  • 400g Cream
  • 50g Caster Sugar
  • 25g Butter
  • ½ a vanilla pod, seeds scraped
  • 2 tbsp Roughly chopped Pistachio’s (optional)

Method

Firstly you will need to get your wood fired oven to it’s optimum temperature, then maintain at around 160°c.

Next, mix all the ingredients together in a heavy bottomed casserole dish, cover with baking parchment and a lid and pop in your wood fired oven for 1 hour.

When ready to serve, put the rice pudding in the oven proof serving dishes, cover with foil and pop into a hot oven for 5 minutes.

Finally, remove the foil, sprinkle with Demerara sugar, and return uncovered to the oven for 3 minutes, or until the skin has browned. Serve with chopped pistachios and prune compote.


Prune & Pear Compote

Great winter ingredients come together amazingly in this easy compote recipe. Try it spooned on top of your baked rice pudding, or alongside a pannacota or posset for a cold evening dessert.

Ingredients

  • 125g Prunes, chopped
  • 1 Pear, peeled, cored and chopped
  • ½ Cinnamon Stick
  • 1 Tbsp Soft Brown Sugar
  • 2 Tbsp Water
  • Squeeze of lemon juice

Method

For this compote, you will need your oven at baking temperature which is anywhere from 140-160°c.

Place all the ingredients in a pan, cover with baking parchment and leave in the residual heat of the oven for 30minutes.

The compote can be served immediately, or reheated when needed.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest

Posted on

Wood Fired Apple and Pear Charlottes

img_4277Allegedly named after renowned apple aficionado, Queen Charlotte- the wife of King George III- these delicious bread based desserts are great fun to make- and delicious to eat! You can add berries or other fruits to the filling when in season for a little change.

Ingredients

  • 175g Butter
  • 125g Caster Sugar
  • 5 Apples, peeled, cored, and roughly chopped
  • 2 Pears, peeled, cored and roughly chopped
  • ½tsp Ground Cinnamon
  • 1tbsp Stem Ginger Syrup (optional)
  • 8 Slices of white bread
  • 120g Butter, melted

Method

Fire up your oven to its optimum temperature then leave to cool until you have the perfect baking environment. The temperature should be around 190°c.

Put the sugar, apple, pear, cinnamon, ginger syrup and 175g of butter in a pan. Cover with parchment paper, and put in the front of the oven for 25-35 minutes until you have a consistency similar to a crumble filling. Leave to cool.

On 4 slices of bread, use the top of a 7.5cm dariole mould to cut around to give yourself 4 circles of bread. Leave to one side.

Cut the crusts off the remaining 4 slices of bread, dip them in the melted butter ensuring they are fully covered, and carefully press each slice into an individual dariole so that the base and sides are covered with the buttery bread. If you need to plug in any gaps, you can do so with any leftover bread. Next, spoon in enough charlotte filling so that it’s almost reaching the top of the bread.

You can now take your circles of bread and coat them in the melted better as you did previously. Use each one to top the charlotte- use your fingers to work around the rim of the mould making sure the filling is fully covered.

Once you’ve made your charlottes, place them on a tray, and put a tray the same size on top of the bread lids. This will make sure they don’t come off during the cooking process.

Finally, bake in your wood fired oven for 25-30 minutes until browned on top. Rest for 4 minutes, then carefully tip out the charlottes and serve with ice cream. Delicious!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

Wood Fired Mince Pies

img_5451-2

Wood fired ovens are amazing- we all know that- but particularly special at all things pastry! Make the most of the festive season with these super easy and delicious mince pies.

Ingredients

For the pastry

  • 375g Plain Flour, plus extra for dusting
  • 250g Unsalted butter, diced
  • 125g Castor Sugar
  • 1 Egg
  • Splash of cold water to bind

Ingredients
For the pastry

  • 375g Plain Flour, plus extra for dusting
  • 250g Unsalted butter, diced
  • 125g Castor Sugar
  • 1 Egg
  • Splash of cold water to bind

For the filling

  • 600g Mince Meat
  • 2 Apples, peeled, cored and diced
  • 2 Satsumas, peeled and segmented
  • 1tsp Ground Cinnamon
  • 1tbsp Stem Ginger Syrup (Optional)
  • 1 Egg yolk
  • 1tbsp Icing Sugar

Method
For this recipe you will need to firstly make your pastry. To do this, put the flour and butter in a bowl, and rub together with your fingertips until you have a breadcrumb consistency. Add in the sugar and mix to combine, then add the egg and using a fork, bring together to form a dough. Pour in a splash of water to bring it all together if required. Next, cling film the pastry and pop it in the fridge for at least 2 hours.

Whilst you are waiting for your pastry to chill, you can fire up your wood fire oven to its optimum temperature. You will then need to leave it to cool slightly, maintaining the temperature at around 200-220°c.

To make your filling, simply combine all the ingredients together in a bowl and set to one side.

Now it’s time for the fun part- assembling your mince pies! To start with, roll out the pastry to around 3mm thick and using a 10cm cutter, cut out 15 circles, and put them in the sections in a greased muffin tray.

Fill the pastry with mincemeat filling, and cut out slightly smaller lids with the remaining pastry. Pop the lids on top securing the edges with your fingers. Brush the top of the mince pies with the egg yolk and bake in your wood fired oven for 18-20 minutes. There’s no better festive treat!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

img_5360
img_5408 img_5483img_5455

Posted on

Wood Fired American Style Pancakes

img_3634Thick and fluffy pancakes are a staple breakfast in America. We’ve got a simple vanilla recipe for you but you can adapt the recipe to suit your tastes. We love to add blueberries or bananas into the mix before spooning into the pan.
You’ll Need

  • 135g plain flour
  • 5g baking powder
  • Pinch of salt
  • 40g sugar
  • 25ml vanilla essence
  • 1 egg
  • 130ml milk
  • 40g butter

Method
Firstly, fire up your wood fired oven to optimum temperature and allow to cool to around 210°C. Alternatively, if you have one of our kit ovens, you can use the residual heat of your oven the morning after a pizza party.

Next, gently melt your butter and put to one side.

Then, put your flour, baking powder, salt and sugar in a bowl and separately whisk together the other ingredients. Next add the wet mixture into the dry ingredients and stir.

Once everything is well combined, slowly add the melted butter to the mix, whisking vigorously the whole time.

You’ll need to let the mixture rest in the fridge for at least 2 hours (ideally overnight) before using.

When you’re ready to cook, heat a large, heavy bottomed, high heat frying pan in the oven, with a little oil, for around 10 minutes.

Stone Bake Tip: The heat in the pan will help the rise of your pancakes.

Once hot, ladle in three good size pancake blobs leaving a gap in between- if at this point the pan isn’t hot enough, your batter will all spill around the pan!

Place in your wood fired oven, put the door in place and cook for 3 minutes.

Remove your pan from the oven, add a knob of butter and flip over the pancakes, return to your wood fired oven for a further 3 minutes.

When you take your pancakes out of the oven they should be slightly browned, thick and fluffy. Serve with lashings of maple syrup with either fresh fruit or crispy bacon.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

img_3618

img_3599