Can you believe that it’s already time for oven of the month? Our March winner is Marcus Jupe’s Mezzo 76, which is taking pride of place in his outdoor garden area. We were super impressed with his fantastic stand and thought the simple design looks sleek and modern but still practical. What’s more, he certainly seems to have been cooking up a storm in his oven, telling us that he cooked 40 pizzas in one sitting- impressive or what? A worthy winner, thank you for sharing with us Marcus!

Here is what Marcus had to say:

“Thank you for choosing us as the oven of the month.

I originally started making lots of pizzas at home using a normal oven, and finally I decided I wanted one for the garden. When I told my friends that I was installing a Pizza oven in my garden, most of my friends’ responses were ‘Exactly how much Pizza are you going to eat?’  In truth, we started off going pizza mad, experimenting with different types of dough and trying out Stone Bake recipes.  We have gone on to use the oven for much more than just pizza. Some other great dishes are Lasagne Al Forno, great steaks have also been cooked in there, but probably the best dish is the 12 hour slow cooked pulled pork.  

One of the best uses to date has been for my twin girls first birthday present, where I cooked pizza for all our guests.  I think I had pre rolled 30 – 40 pizza bases, and they all got used that day, most of the guests left with the thought of owing their own Stone Bake Pizza Oven.

We love using ours throughout the year; it even gets fired up during the depths of winter.  My in-laws love it so much that I have also purchased one for them.”

There is nothing we love seeing more here at Stone Bake HQ than seeing our customers using and most importantly enjoying their ovens.

If you want to be in with a chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to info@stoneovenco.co.uk – it’s as easy as that!

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the mean time be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Mike and Pat have only gone and sent us through another fantastic recipe and this time it’s a St. Patrick’s Day special. Enjoy Stone Bakers!

This recipe requires some knowledge of making sourdough bread. Sourdough bread has a great crust and fantastic flavour. It’s a little time consuming in the beginning getting your starter going. Once you have your starter you can keep it going for as long as you like, years in fact.

You’ll Need

• 150ml to 175ml Guinness
• 1tbsp dark muscovado sugar
• 1tbsp treacle
• 250g starter
• 150g wholemeal flour
• 225g strong white bread flour
• 7g salt

Heat the Guinness, treacle and sugar until they dissolve into the Guinness. Set aside and leave the mixture to go tepid.

Now in a bowl combine the flours, starter, salt and around 120ml of the tepid Guinness mixture. Mix the ingredients until it comes together and is ready for kneading, add more of the Guinness mixture if needed.

Next, pour some oil onto a work surface and knead your dough for about 12-15 minutes, then place in a bowl. Cover with cling film and leave it to prove at room temperature for 4-5 hours. Once the dough has doubled in size remove it from the bowl and knock it back and shape it into a loaf of your choice. Place it in a plastic bag and prove for another 4-5 hours, until doubled in size.

Once your dough is nearly ready you can get your wood fired oven up to it’s maximum temperature and allow for the oven to cool until it reaches about 200°c.

Finally place the bread on a heatproof baking tray or straight onto your oven floor using your wooden peel. Make sure you have cut some slits in the top of your loaf with a bread knife.

When you loaf is in the oven, close the door and bake for around 35 to 50 minutes. This is a very dark coloured bread so difficult to tell when baked by its appearance. You will know when it is ready by removing and tapping the bottom, it should sound hollow.

Finally leave to cool on a wire rack: then eat!

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 Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

Have you been thinking about replacing your BBQ with a wood fired oven but aren’t too sure if it would be for you? Debate no more! We want to explain how you can replace your BBQ with a wood fired oven and why it really will be a worthwhile investment for your outdoor eating area.

Why should I invest in a wood fired oven over a BBQ?

Yes, a BBQ can grill, but so can a wood fired oven. Put simply, what’s really great about a wood fired oven is that compared to a BBQ it has endless cooking capabilities, holds it heat for a significant amount of time and it’s a fantastic focal point for your garden. Is there really a comparison? Sure, if you want both options then it’s great to have the choice, but if you could only choose one, then why not invest in something that can achieve everything a BBQ can and more?

How can I beat the BBQ with my wood fired oven?

You can easily recreate BBQ and Grilling techniques in your wood fired oven. It’s a fantastic technique to use and is ideal for locking in flavour and burning off fat to get that crispy and not dried out finish.

Beat the BBQ by using a cast iron grill to achieve that typical ‘grill scorch mark’ effect, whilst your food remains hot and gently cooks through.

How?

Once you have fired up your oven to it’s optimum temperature, move over your embers and fire to the side of the oven allowing room so you can place a cast iron grill on the floor. Simply wait for it to achieve a similar temperature and place items on the grill. Watch your food cook to perfection within minutes!

To purchase or find out more information about our wood fired ovens head over to our product pages here.

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 Facebook, Twitter, Instagram and Pinterest! 

Nothing beats a carrot cake- especially when it has been baked in a wood fired oven. This one is especially delicious as it includes walnuts, which give it an added crunch and some cinnamon to spice things up!

You’ll Need

• 450ml vegetable oil
• 400g plain flour
• 2tsp bicarbonate of soda
• 550g sugar
• 5 eggs
• ½tsp salt
• 2½tsp ground cinnamon
• 525g carrots (Grated)
• 150g shelled walnuts (Chopped)
• 1 greased cake tin

For the icing

• 200g cream cheese
• 150g caster sugar
• 100g butter (softened)
• Rind of 1 lemon for garnish

Method

Firstly get those wood fired ovens fired up to their optimum temperature and allow some time for your oven to cool to lower baking temperatures- roughly 160°c-180°c.

Next, combine all of the ingredients excluding the walnuts and carrots. Once the mixture is smooth add in your carrots and walnuts then mix until all the ingredients are evenly dispersed.

Now spoon in the mix into the cake tin and bake for roughly an hour, or until a skewer comes out clean. When ready, remove from your wood fired oven and leave to cool for 15 minutes. Whilst you are waiting for your cake to cool you can get started on the icing.

In a bowl beat together the caster sugar, butter and cream cheese until it is light and fluffy. Generously spread over the top of your cake and leave to set. Finally, grate over a rind of a lemon for some great tangy flavours. Now all that’s left to do is make a cup of tea and enjoy a yummy slice of your wood fired carrot cake.

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 Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

With spring just around the corner we thought we’d share one of our new favourite recipes full of light and fresh flavours. We’re talking tender chicken, a stunning goats cheese and yoghurt relish and a zingy lemon and herb vinaigrette. It’s so good, you won’t quite believe it! 

You’ll Need

Chicken Skewers

• 700g chicken breast
• 2 cloves garlic
• A pinch of fresh ginger, peeled and chopped
• 1tsp cayenne pepper
• 2tbsp fresh cilantro
• 2tbsp fresh parsley
• 1tbsp smoked paprika
• ½tbsp cumin
• ½tsp cinnamon
• 1tsp salt
• 1tsp pepper
• 120ml olive oil
• 1 medium lemon, grated and juiced
• 1 jar of marinated artichoke quarters
• 1 bunch of asparagus

Lemon herb vinaigrette

• 1 lemon, juiced and zest
• 120ml olive oil
• 1tbsp fresh parsley
• 1tsp salt
• 1tsp honey
• ½ a lime juiced

Minted goat cheese yoghurt

• 120g plain greek yoghurt
• 2tbsp fresh mint, chopped
• 1/2tsp crushed red pepper flakes
• ½ lemon juiced
• Salt and pepper to season
• 85g goats cheese, crumbled

Method

Firstly you will need to get on with the marinade. In a food processor add in the garlic, ginger, all of the spices and some salt and pepper. Process for a few minutes until everything is finely chopped. Slowly add in the olive oil, lemon zest and juice.

Now you will need to chop up your chicken into large chunks, and place them into a large bowl. Pour over the marinade and mix everything well so the chicken gets an even coating. Pop it in your fridge for at least 2 hours or if you are really prepared- overnight.

Once your chicken has been marinated you can fire up your wood fired oven to its optimum temperature, allowing time for your oven to cool until it reaches about 220°c.

Whilst you are doing this you can get on with making the vinaigrette. Add the lemon zest and juice into a small saucepan and simmer until the zest has absorbed all of the juice. Once your zest is ready, place it in a small mixing bowl adding in the olive oil, parsley, salt, honey and lime juice. Whisk together briskly and leave to cool.

Now you can move onto the minted goats cheese yoghurt mix. Stir all the ingredients together, gradually mixing in the crumbled goats cheese. Pop it in the fridge until you’re ready to use.

You can now assemble your skewers. Thread the chicken, asparagus and artichoke onto wooden skewers that have been soaked in water beforehand. Place them into your wood fired oven on a heatproof baking tray for 10 to 15 minutes, or until the chicken is cooked all the way through. Remember to keep turning them every couple of minutes to ensure an even finish.

Serve with a drizzle of lemon herb vinaigrette and a generous dollop of the goats cheese yoghurt. It’s the perfect spring dish and is sure to taste delicious with a side of couscous and warm pitta bread.

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 Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

Welcome to the first Spring edition of ‘What’s In Season?.’ The change in season means a change in what produce is at it’s best. We want to inspire you to get those wood fired ovens fired up and get experimenting with fresh new recipes. 

This month’s best

• Spring Green Cabbage

Fruit

• Rhubarb
• Grapefruit
• Kumquats
• Kiwi
• Melon

Veg

• Beetroot
• Savoy Cabbage
• Kale
• Leeks
• Spring Greens
• Spring Onions
• Asparagus
• Bok Choy

 Herbs

• Basil
• Mint
• Rosemary
• Chives
• Sage
• Caraway
• Cumin

Fish

• Crab
• Rainbow Trout
• Langoustine
• Razor Clams
• Clams
• Cockles
• Wild and Farmed Salmon
• Lemon Sole

Meat

• Venison
• Rabbit
• Spring Lamb
• Hogget

Please be sure to share your wood fired recipes and we will post them up as a guest recipe on our website! All you have to do is email over your photos and recipes to info@stoneovenco.co.uk, or just Facebook or Tweet us your photos.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo ,Vento  and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204 996 if you have any further questions.

Don’t forget you can keep up-to-date with all the latest Stone Bake happenings over on our social channels: Facebook, Twitter, Instagram and Pinterest!

Here at Stone Bake we like to try a variety of different ingredients in our recipes, so we thought why not experiment with one of the most popular health foods out there: Quinoa. This Tuscan Quinoa bake is sure to become a wood fired favourite and is full of delicious fresh and vibrant flavours. What’s even better is it’s super healthy and easy to make- perfect for the spring months ahead or a Mother’s Day treat.

You’ll Need

• 75ml olive oil
• 85g sun-dried tomato pesto
• 1tbsp dried basil
• 2tsp dried oregano
• 1tsp dried parsley
• 1tsp dried dill
• 1tsp crushed red pepper
• 1-2 cloves of garlic
• Salt and pepper to season
• 75g kalamata olives, halved
• 75g roasted, marinated artichokes, roughly chopped
• 2tbsp pickled pepperoncini
• 570g Quinoa, cooked
• 230g Ricotta Cheese
• 230g Mozzarella cheese
• 3 red peppers, sliced
• 115g pecorino cheese, grated
• Cherry tomatoes and fresh basil to garnish

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature allowing time for your oven to cool to 180°c.

Now add the olive oil, sun dried tomato pesto, dried herbs, crushed pepper and garlic into a large high heat casserole dish. Add in the cooked Quinoa, olives, artichokes and pepperoncini’s. Give it a good stir until the ingredients have all been equally distributed. Then scoop in the ricotta cheese and mix until everything is well combined.

Sprinkle over the mozzarella cheese and red peppers, along with the pecorino and a quick drizzle of olive oil. Pop it in your wood fired oven for 40- 45 minutes and take out once the top is looking deliciously brown. Garnish with some fresh basil, cherry tomatoes and a little bit more pecorino.

Now all that’s left is to enjoy this delicious hot pot full of vibrant and fresh flavours.

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204 985 should you have any further questions.

February Oven of the Month- Nick Colyer- Mezzo 76

It’s Oven of the Month time already and this month it’s a real treat! Nick Colyer’s Mezzo 76 Kit is a favourite of ours at Stone Bake HQ. We simply fell in love with the spectacular brick dome design and authentic looking stand, not to mention the gorgeous surrounding greenery. If one thing’s for sure it’s that Nick has created a stunning outdoor eating space with a beautifully designed oven sitting proudly at the center. We’re delighted that you shared your photos with us Nick- thank you!

Here’s what Nick had to say…

“That’s really lovely news. The oven is the centerpiece of our garden and we have already had so much use out of it in the limited time we’ve had it. Not only have we successfully had pizza parties for large gatherings but I was really pleased with the results of an attempt at a leg of lamb, roast potatoes and vegetables for a lazy Sunday afternoon lunch.

The whole family and all our friends love the oven- not only does it cook great food easily but more importantly it brings everyone together socially.”

There is nothing we love more at Stone Bake HQ than seeing our customers using and most importantly enjoying their ovens.

If you want to be in with a chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to info@stoneovenco.co.uk – it’s as easy as that!

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204 985 should you have any further questions.

For all the latest Stone Bake news & updates in the mean time be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

If you fancy baking some after dinner treats in your wood fired oven then why not try our delicious Rhubarb Spice Cake? It’s full of tasty spices and plenty of yummy rhubarb. It’s the perfect accompaniment with an afternoon cuppa or as a sweet after dinner nibble.

You’ll Need

• 140g softened butter
• 300g self-raising flour
• 2tsp mixed spice
• 1tsp ground ginger
• 100g dark muscovado sugar
• 250g golden syrup
• 1tsp bicarbonate of soda
• 2 eggs, beaten
• 300g rhubarb
• Icing sugar for dusting

Method

Firstly you will need to get your wood fired oven fired up to its optimum temperature. Then allow your oven to cool until it reaches 160°c, the perfect baking environment.

Butter and line a 20cm square cake tin. In a mixing bowl sift in the flour and spices. In a fresh bowl mix together the sugar, butter and golden syrup. Next dissolve the bicarbonate of soda into 200ml of boiling water and add this to the sugar mixture. Gradually add in the flour, then carefully fold in the eggs.

Once your mixture is well combined, pour it into the tin you prepared earlier. Now place it into your wood fired oven for 50-60 minutes and remove when your cake has tuned a lovely golden brown colour. Be sure to check it is piping hot all the way through.

Now your delicious cake is ready, all you have to do is leave it aside to cool and dust with some icing sugar to finish. If you really want to indulge, serve warm with some ice cream or mascarpone.

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204 985 should you have any further questions.

Everyone loves a bake cooked in your wood fired oven. Our cheesy broccoli bake is no exception and is sure to please anyone that loves cheese. It’s full of rich creamy flavours and is a family classic that’s quick and easy to make.

You’ll Need

• 500g broccoli florets
• 8 spring onions, finely chopped
• 200g cherry tomatoes, halved
• 2 large eggs, beaten
• 200g cottage cheese
• 3 garlic cloves
• Salt and pepper to season
• 4tbsp parsley, chopped
• 110g cheddar cheese, grated (Or any cheese of your choice)

First things first, you will need to fire up your wood fired oven to its optimum temperature, then allow time for your oven to cool until it reaches around 220°c.

You will then need to cook the broccoli in a large saucepan for 2-3 minutes, leaving to one side. Add in the spring onions, cherry tomatoes, mixing together in an ovenproof dish.

In a fresh bowl whisk the eggs, along with the cottage cheese and garlic, stirring until your have a smooth mixture. Season with some salt and pepper adding in the parsley.

Next pour the mixture over your veggies, and give it a quick mix. Sprinkle your cheese on top and pop in your wood fired oven for around 20 minutes. Once your bake has turned a golden brown colour on top, your wood fired cheesy broccoli bake is ready to eat. 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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204 985 should you have any further questions.