Get your wood fired oven fired up! Heat the olive oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
For more information about our residential oven range and other products click here!
Taking inspiration from May’s fruit produce guide, treat yourself to this wood fired Rhubarb and delightfully crispy pud!
You’ll need:
For The Filling:
1 lb rhubarb (about 3-4 large stalks) washed and chopped into 1-2 inch chunks
6 ounces raspberries
6 tablespoons sugar
1 tablespoon cornstarch
For The Topping:
8 tablespoons all purpose flour
3 tablespoons cold unsalted butter plus extra for greasing the skillet
¼ teaspoon ground cinnamon
51/2 tablespoons rolled oats
3 tablespoons brown sugar
3 whole sprigs fresh rosemary
Fire up your oven! Butter a 9-inch skillet or pie pan and set aside. In a large bowl combine the chopped rhubarb, raspberries, sugar and cornstarch. Toss gently making sure the fruit is well coated in the mixture. Let this sit whilst you make the scrummy topping!
In another smaller bowl, combine the flour, butter, cinnamon, oats and brown sugar. Rub the mixture with your fingers until it becomes like sand. Set aside.Give the fruit mixture another toss. The juices should have started to come out of the fruit by now.
Place the fruit mixture into the prepared pan and spread out until even. Add the rosemary to the topping mixture and toss. Sprinkle the topping over the fruit.
Bake in your wood fired oven for about 35-40 minutes. The crisp should start to bubble around the edges and be a nice golden brown on top. Let it cool for five minutes and then serve with hot vanilla custard or ice cream 🙂
For more information about our residential oven range and other products click here!
Welcome to this month’s instalment of ‘What’s In Season?’ – this month’s produce guide is perfect for trying something new!
Vegetables
Spinach
Carrots
Peas
Curly Lettuce
Fruit
Rhubarb
We hope you enjoyed this month’s produce guide and hope it gives you inspiration to get cooking new recipes in your Stone Bake ovens!
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 Alan Kerr’s Mezzo 76 as oven of the month!
This Mezzo 76 render build is amazing and feel it is very much the worthy winner this month! Here it is happily sat within it’s outdoor kitchen. What a feature! Mr Kerr has said how happy they are with the oven – truly great to hear!
Here is what Mr Kerr had to say:
“The Mezzo is fantastic and the more I use it the better I get. Starting to now control the heat a little better and I’m able to regulate the temperature accordingly.”
“We had a pizza night on Friday with a few friends over and it was fantastic, you can cook them just as you like them.”
“Been using your recipe guide from the web site which is also excellent. All in all, the family are very pleased with my little purchase and I would recommend the Mezzo.”
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 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.
This recipe is a powerhouse of flavour. For those looking for a tasty take on banana bread; look no further!
8oz all purpose flour
150g cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
pinch of ground nutmeg
6oz granulated sugar
2 eggs
3 tbsp vanilla yogurt
60ml coconut oil, melted
4 medium bananas, mashed
115g + 1-2 tablespoons shredded sweetened coconut
115g pecans, toasted and chopped
Start by firing up your wood fired oven to it’s 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.
In a large bowl, whisk to combine the dry ingredients through the sugar. Set aside.
In a medium bowl, beat the eggs, then add the yogurt and coconut oil and bananas. Whisk until combined.
Pour the wet ingredients into the dry. Add 115g of the shredded coconut and all of the pecans. Mix just until combined.
Pour the batter into a loaf pan and top with the 1 to 2 tablespoons of coconut.
Bake for 55 to 60 minutes or until a toothpick inserted into the centre comes out clean. Then serve in delicious thick slices and share with family and friends!!
For more information about our residential oven range and other products click here!
After working at Stone Bake for nearly a year I have without doubt, completely and utterly fallen in love with all of our awesome products! Let’s face it, it would be really hard not to when surrounded by the creative and dedicated people who have made the company what it is today – not to mention the authentic wood fired pizza on tap!
Without a garden of my own, having a wood fired oven has been but a distant dream. My parents however do have a garden and have always wanted a feature for friends and family to gather around, which up until now has been their chiminea. My Mum has also always had the desire of extending the patio in the back garden – much to my Dad’s protest! I can just hear him now, “no, not another project Dawn”!
With Christmas fast approaching, the annual struggle to find a gift for my parents was upon me. What better gift to give than the friend and family entertainment centre they’ve always wanted? On Christmas day 2014, I was lucky enough to be able to gift the most important people in my life, the dream – a Primo 60 wood fired oven! They were so surprised and all the organising and hiding of the oven in my Auntie and Uncle’s garage (big thanks to them) had been worth it, just to see the look on their faces! Now my Mum finally had a decent excuse for that patio extension – you’re welcome Mum, (sorry Dad)!
With the hope of having their first firing up over the Easter holidays my Dad spent a lot of his retirement days doing that all important patio extending, arranging for the wooden stand to be built by my Uncle and finally the grand placement of the Primo 60!
Papa Jenkins was officially open for business and we had our first pizza party a couple of weeks ago with the whole family – it was brilliant.
Primo vid
Everyone loved getting involved, making the pizzas, throwing the dough about and chucking the toppings onto all the weird and wonderful shapes we’d created. The family couldn’t get over how quickly they cooked and how amazing authentic wood fired pizza tastes. There is nothing quite like the crispy base (courtesy of Tom’s secret dough recipe) and the not so secret Stone Bake tomato sauce! Anyone with a wood fired oven can vouch for just how ridiculously delicious wood fired food is.
We look forward to the many more social gatherings the oven brings and the endless recipes to try out, which can all be found right here! Our Stone Bake ovens were already somewhat of a passion of mine to talk about but now I have tried and tested one out for myself I can’t rave about them enough!
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.
A simple yet slightly messy dish; this recipe is for those of you who want to get stuck in!
12 Tiger Prawns (Washed in water)
3 tbsps Piri-piri sauce (this can be amended to taste)
1 Lemon
2 Garlic Cloves
Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.
Marinate your prawns for 30 minutes.
Place the prawns in a cast iron tray with the garlic cloves and cook in the oven for 10 minutes. Make sure to turn the prawns over half way through.
Remove from oven and season with salt, pepper and lemon juice.
Enjoy!
For more information about our residential oven range and other products click here!
This recipe is bound to satisfy and tantalise your tastebuds. The sweet syrup complements the salmon perfectly!
4 salmon individual fillets or steaks, preferably wild-caught as opposed to farmed
lemon juice, fresh, 1 tbsp
maple syrup, 2 tsp
grapeseed oil (or other light-flavoured oil), 2 tbsp
chipotle pepper, ½ tsp crushed dried chipotle pepper (a small amount of chiptole-flavoured barbeque sauce can be substituted)
rosemary, dried, ½ tsp crushed
kosher salt
Garnish
2 Spring Onions thinly sliced for garnish
lemon juice, fresh, 2 tbsp
chipotle pepper, ½ tsp crushed dried chipotle pepper (a small amount of achiptole-flavored barbeque sauce can be substituted)
Start by firing up your wood fired oven to it’s 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.
Mix the lemon juice, maple syrup, chipotle and rosemary and oil in a small bowl. Cover the salmon with the mixture and let it rest for 20 minutes at room temperature.
Thinly slice the spring onions. As per the serving suggestion outlined in the “ingredients” mix the 2 tablespoons of lemon juice and the chiptole in a small bowl.
Place the salmon in the centre of your Stone Bake Oven. Cook for approximately 15 minutes or until desired doneness.
When cooked, put on serving platter and garnish with spring onions.
Serve with the lemon juice / chipotle mixture as an optional garnish.
For more information about our residential oven range and other products click here!
Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.
Wearing long gloves, rinse nettles well. Drain.
Sizzle garlic a few seconds in 1 tbsp. oil in a large frying pan over medium-high heat. Add nettles and sauté until wilted, 2 to 5 minutes. Remove from heat. If nettles are wet, drain in a colander, pat dry, and return to pan. Gently mix nettles with 1 tbsp. more oil, the pepper, and chilli flakes.
Scatter cheese, then nettles, over dough. Place in the centre of your wood fired oven! It will only take 1 minute for your pizza to cook so make sure you carefully rotate it to ensure an even cook or until the crust is lightly browned and ever so slightly charred in places (your preference but we like it a little bit like this) and the cheese is bubbling.
Remove from oven and drizzle with remaining 1 tbsp. oil and cut into squares. Season with salt if you fancy and get stuck right in!
For all you Northerners out there – here is the perfect event for you! Looking for something to do in spring? The BBC Spring Good Food Show is the ultimate day out for food-lovers. It returns to the Yorkshire town of Harrogate, from 10 – 12 April 2015.
The BBC Spring Good Food Show brings an incredible range of independent, artisan food and drink producers, well known brands, and the opportunity to see celebrity chefs and food experts, including James Martin, Mary Berry and the Hairy Bikers cooking live on stage in the Super theatre.
Helpful hints from master chefs, as well as endless shopping opportunities, create the perfect tasty day!
Get in contact with us at Stone Bake if you pay the show a visit! We’d love to hear all about it so email us at info@stoneovenco.co.uk or send us your photos and thoughts via our Facebook, Twitter or Instagram!
If you are interested in our residential oven range, visit our Primo, Mezzoand 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.
For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!
You’ll need: 
