It’s oven of the month time already Stone Bakers and Septembers winner is a stunner! We’ve chosen Mike and Jeni Fallone’s picturesque oven as our winner. Along with the breathtaking views behind their Primo 60, their unique kitchen area looks sleek but still has an authentic edge. What an inspiration!
Here’s what The Fallone Family had to say:
“We have been enjoying using our Primo 60 from the afternoon we uncrated it – and it provided sustenance while we built the rest of our outdoor kitchen around it over the summer. Our Friday evening’s are now spent enjoying fresh pizza outdoors – a great way to start the weekend with the children.
Most weekends we now have friends and family over and even here in Scotland where the weather can be challenging everyone loves the social aspect of gathering around the oven and helping prepare dinner. We named our outdoor kitchen area ‘Cucina Della Nonna’ in memory of my grandmother and my Italian ancestry, however that hasn’t stopped us from cooking all sorts of dishes from around the world in our oven – Fresh curry’s and naan bread are also a big hit.
Wood-fired oven cooking is definitely the way to go – at least two of our dinner guests in the last month have decided to buy ovens!”
How amazing do the Fallone’s pictures look? If there is one thing we love here at Stone Bake HQ, it’s seeing our customers using and most importantly enjoying their ovens.
For your 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!
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 0845 834 0252 should you have any further questions.
We are now steaming ahead into the autumnal months, meaning there is no better time to get baking some tasty treats in your wood fired oven. With pumpkins coming into season, we wanted to share with you our delicious Pumpkin and Coconut Loaf Cake. It’s our new favourite!
You’ll Need
600g of pumpkin, peeled and cubed with seeds removed
1tbsp olive oil
100g unsalted butter
300g soft light brown sugar
2 eggs
500g self-raising flour
½ tsp bicarbonate of soda
1tsp ground cinnamon
½ tsp each of ground ginger, cloves and nutmeg
50g desiccated coconut
For Serving
Greek-Style Yoghurt
Icing sugar and ground cinnamon for dusting
Method
Firstly you will need to fire up your wood fired oven to its optimum temperature. Then allow your oven to cool down and maintain the temperature around 180 degrees C.
Line your loaf tin ready for the mixture to be added into.
Next, place the pumpkin cubes in a roasting tray and drizzle over some olive oil. Cover with foil and roast for 20-25minutes. When ready, leave aside to cool, and then blend your pumpkin until smooth.
Now it’s time to move onto your cake mixture. Mix together the butter and sugar until you have a light and fluffy mixture. Then add in the eggs, pumpkin and all the other dry ingredients. Stir well and pour your mixture into your loaf tin.
Bake in your wood fired oven for 50 minutes. Leave the loaf to cool.
Serve with a sprinkling of sugar and cinnamon. If you really want to indulge, then pop some Greek-style yoghurt on the side for a scrumptious extra.
If you want to find out more information about our residential oven range and other products please click here!
With summer zooming past us, it’s already time to make way for the chillier autumn months. Yes, that’s right the long, bright summer days are gone and it’s time to break out the chunky knits, boots and wellies. Here at Stone Bake, we want to make sure that you still make fantastic use out of your wood fired oven and give it the love it deserves! Throughout this post we aim to help you swiftly transition from summer to autumn. We’re talking about embracing your outdoor eating space, autumnal decoration ideas and most importantly lashings of scrumptious wood fired food. We’re ready for you autumn!
Using your outdoor eating space in autumn
If there is one thing we do know it’s that eating outdoors is something that should be enjoyed all year round, not just the summer months. The weather might not be the warmest, but who’s to say you can’t wrap up warm and enjoy your wood fired oven in the crisp autumn air.
Convincing your friends and family to join you might be slightly trickier, especially if the temperature isn’t inviting. That’s why it’s vital to make your outdoor eating space look warm, cosy and welcoming. We suggest lots of candles, fairy lights and some great table decorations. Important extras such as blankets and cushions will ensure your guests are comfortable and stay warm, especially as the evenings get chillier.
Table decorations also make the world of difference when it comes to creating a beautiful autumnal atmosphere. Make full use of warm colours such as oranges and browns, as these really create a snug environment. We’re thinking pinecones, leaves, cinnamon sticks and even pumpkins as table centrepieces.
Autumn Recipes
We couldn’t fail to mention the most important thing now could we? Food. Nothing’s better than a scrumptious menu of colourful autumnal dishes to feast on. We’re talking yummy stews, glorious roasted veggies and lashings of baked berry crumbles.
Yes, the sun may no longer be shining, but we’re looking forward to tucking into huge pots of scrummy stew. If you want to try something less traditional then our Stone Bake’s slow-cooked Vietnamese Beef and Butternut Squash Stew is a sure favourite. It’s super easy to throw together and boasts some tantalizing flavours. We recommend baking a crusty loaf in your wood fired oven to accompany your pot of slow-cooked goodness. It’s also great for soaking up the juicy sauce at the end. Here’s the recipe.
For something slightly jazzier and sure to impress your guests, then our Stone Bake’s Wood roasted lamb stuffed aubergine with manchego cheese is the perfect autumnal dish. It’s jam packed full and flavour and definitely tastes as good as it looks. An Instagram worthy recipe for sure!
If you’re after desserts that are sure to leave your tummy full, we recommend baking up a treat in your wood fired oven. How about our Stone Bake’s Seasonal Apple and Dark fruit crumble? You can find our recipe on our website. If dessert isn’t your thing then there is no better way to end an evening of glorious food than cozying around your wood fired oven with a big mug of hot chocolate. We always suggest cream and marshmallows.
Top tips for your wood fired oven
A great tip for looking after your wood fired oven in the chillier months is using our Stone Bake Sealant. It’s a clear liquid that is painted directly onto your oven dome in its core form, designed specifically to protect your oven from the elements. In other words it’s a waterproofing agent and makes sure your oven doesn’t absorb any moisture from the rain or frost. You can purchase our Sealant here.
We hope that we have inspired you to get outside and make the most of your outdoor spaces despite the chillier weather. We absolutely love seeing your photos here at Stone Bake HQ. Send in your autumn inspired pics to info@stoneovenco.co.uk.
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 0845 834 0252 should you have any further questions.
With the weather getting chiller as we head into autumn, we can’t get enough of yummy slow-cooked stews full of flavour. We particularly love our Vietnamese beef stew, it’s fragrant but comforting- perfect for a chilly autumn night. It’s packed full of delicious autumnal veggies such as butternut squash and carrots, with some fabulous Vietnamese ingredients, giving it a distinct and unique taste. The ultimate wood fired stew and it tastes even better the next day.
Serves 4 People
900g (2lb) beef shin, cut into cubes
2 tbsp plain flour
1 tsp Chinese five spice powder
1 tsp ground pepper
2 lemongrass stalks, finely chopped
3 large garlic cloves, minced
2 tbsp soy sauce
1 tbsp palm sugar (or dark brown sugar)
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4 banana shallots, peeled and roughly chopped
2 green chillies, finely chopped
4 large tomatoes, chopped
2 tbsp tomato paste
4 carrots, peeled and chopped
1 cinnamon stick
2 star anise
2 kaffir lime leaves
625ml | 2 1/2 cups hot beef stock
450g | 1lb butternut squash, peeled and cubed
2 tbsp rapeseed oil
Basil leaves, chopped to garnish
Technique
First things first, mix together the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and brown sugar in a large bowl. Leave to marinate for roughly an hour. Ensure all your veggies are prepped and ready to go.
Next you need to fire up your wood fired oven to reach its optimum temperature. Then allow the oven to cool down and maintain the temperature at around 160 degrees C, to allow for slow cooking.
Whilst you’re waiting for your oven to cool, brown off your beef, and fry off the shallots and chillies for a few minutes before adding into the stew. Pop in the tomatoes, carrots, tomato paste, cinnamon stick, star anise, kaffir lime leaves and stock into your casserole dish.
Once everything is in your dish, cover with a lid and put in in your wood fired oven for around an hour. After 1 hour, take out your stew, give it a good stir, then add the butternut squash. Pop your stew back into your wood fired oven for around another hour, or until the beef is super tender.
To finish off add a couple of chopped basil leaves and make sure it’s seasoned to perfection. Serve with some yummy fresh bread, then all you have to do is enjoy!
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Welcome to this month’s instalment of ‘What’s In Season?’ – this month’s produce guide is a perfect transition from summer recipes to winter.
Vegetables
Celery
French Beans
Horseradish
Shallots
Fruit
Damsons
Redcurrants
Blackberries
We hope you enjoyed this month’s produce guide. Hopefully you will now feel inspired to create new recipes!
Please be sure to share your wood fired recipes with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.
If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.
We can’t believe it’s already time to announce August’s Oven of the Month. This month we’ve chosen Cathy Miller’s Mezzo 76 as our worthy winner. It was hard to not fall in love with the rustic brickwork; in fact we were blown away by how beautiful her outdoor eating space was. Just look at the attention to detail- she even has a quirky little storage door underneath her Mezzo 76! Wow, just wow.
Here’s what Cathy had to say:
“We are delighted to have our oven chosen as Pizza oven of the month! It has been a constant source of pleasure for family, friends and ourselves as we have already had many pizza parties, which have been great fun. We are now considering attending a wood burn oven course to make sure we maximise its full potential. We love it!! Here are a couple more photos showing just how much we are enjoying our new addition to the garden!”
How great do Cathy’s pictures look? If there is one thing we love here at Stone Bake, it’s seeing our customers using, and most importantly enjoying, their ovens.
For your 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!
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 0845 834 0252 should you have any further questions.
Light fire in oven and heat to maximum to saturate oven with heat. Push fire to rear of over and maintain roasting environment. Whilst doing this place the two peppers close to the fire allowing them to char slightly.
Remove peppers from oven, place in cold water, peel away the skins, cut in half from top to bottom and de seed.
Combine the rest of the ingredients together with just enough olive oil to form a paste. Place an amount of the paste in each half of the peppers and roll up. Place on a baking tray seem side down, drizzle with a little olive oil and place in the oven. Bake for around 5 to 7 minutes.
This is a great side dish served either with chicken or fish. It could also be served as a starter.
If you would like to have your wood fired recipes featured in our Guest Recipe section please email us at info@stoneovenco.co.uk – we’d love to see what you’ve been cooking up!
We were delighted to welcome David Griffen to Stone Bake HQ. He is a fantastic food photographer; he loves food almost as much as we do!
David has had the opportunity to work regularly with amazing chefs, award winning producers and high calibre manufacturers. This has given David extensive experience in producing exquisite images of restaurant cuisine, produce and products such as the ones in this article!
It was decided that it was about time to get some incredible pictures of our pizzas considering our IPhone pictures don’t do our food justice! We will be using the pictures for content building on our website and for getting our customers and fellow foodies to discover how delicious their food can look and taste from one of our wood fired ovens!
Stone Bake HQ had a mouth-watering aroma in the air whilst Tom was busy making pizzas in our very own Gio140. David brought lots of props and backdrops with him and was snapping away creating stunning food shots. Tom cooked a variety of dishes ranging from mouth-watering fish to calzone.
A massive stone bake thank you to David Griffen for coming in and making our food look even scummier! We hope to be using all of the pictures soon so keep an eye out!
If you are interested in David Griffen’s work, take a look at his epic website here and Facebook page here.
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 0845 834 0252 should you have any further questions.
Welcome to this month’s instalment of ‘What’s In Season?’ – this month’s produce guide is very bright and colourful!
Vegetables
Marrow
Cucumber
Wild Mushrooms
Mangetout
Chillies
Fruit
Apricot
Nectarines
Bilberries
Cherries
We hope you enjoyed this month’s produce guide. Using your Stone Bake Oven you might create an unforgettable dish with these ingredients!
Please be sure to share your wood fired recipes with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.
If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.
We are delighted to announce Mark Hammond as the winner of July’s Oven of the Month!
Mark’s Primo 60 is looking very suave, take a look at the pictures yourself! Here is what Mark had to say:
“My wife and I moved to a small end of terrace house in the Village of Twyford a few years ago, despite having a small garden and no access to it other than through the pub car park and over the fence we decided that our love of outdoor eating would not stop us owning a pizza oven. After about 12 months of searching local tradesmen we found Luke Smith who worked with us on the design and construction elements.
After a couple of weeks of hard graft this spring, our Primo 60 sits proudly and productive in our garden, it certainly proves that you do not need a huge garden / house to be able to have fabulous home made pizzas. I will say that if you are thinking of owning one don’t limit your use to just pizza; being British we love our Sunday roast and the Primo 60 knocks up a great tasting dinner, as for slow cooked rack of ribs – they have never tasted better!
The other great thing about making your own is that friends love the whole process of pizza construction and cooking, leaving me time to top up the beer and wine glasses.
We are so glad we chose the Stone Bake Oven Co and would thoroughly recommend them. Our builder had a few questions during the install and was, in his words, “given great service”
When i told Luke that our design and his build had won oven of the month he was over the moon, as indeed we were. Lets just hope the July rain disappears and we can get back in the garden again.”
For your 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!
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 0845 834 0252 should you have any further questions.
