Welcome to this month’s instalment of ‘What’s In Season?’ – this month’s produce is full of surprises and is perfect if you’re feeling a little adventurous! All ingredients are ideal for your wood fired oven so why not start getting creative?
Vegetables
Purple Sprouting Broccoli
Samphire
Wild Nettles
Fruit
We hope you found this useful! Keep an eye out for the May Seasonal Produce guide!
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 so pleased to announce Julie Hurst and her Mezzo 76 as this month’s winner!
Julie sent us some lovely feed back about how much her and her family enjoy their Mezzo. The oven looks fantastic under the cover and the gorgeous eating area they have built. Here’s what Julie had to say:
“How much can I enthuse about my pizza oven? Probably not enough. “
“My husband used to manage a branch of a well-known pizza retailers and, as such, is a bit of a pizza snob. He’s been really surprised at how good his homemade pizzas have turned out. I, on the other hand, have loved experimenting with other cooking. I’ve tried porchetta, beer can chicken, Mexican stew and French style lentils to name but a few dishes. Somehow cooking outdoors makes them taste so much better.”
“I’ve attached a couple of pictures of our oven in situ. We chose to have it under cover to give us more opportunity to use it in the unpredictable English weather and it really works well. Not only does it cook well but it acts as a great heater on the chillier days.”
“I love your product and the service was excellent too. My husband rang up with a few questions regarding installation and the lady he spoke to couldn’t have been more helpful.”
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.
What fun and shenanigans do you have in store for Easter? Need a bit of inspiration for fun things to do for the whole family? We’ve got a few cracking ideas for you…
Decoration ideas: Easy to make and fun for the kids!
Bunny Bunting – simply use the template shown in the middle below! Cut out the shape and place the stencil onto each piece of hessian fabric which are cut into triangle shapes– get your paint in pastel colours (normal poster paint will be fine or even acrylic) and go for it! Finish them off once they’ve dried by sticking a small white pom pom on for their tails!
Easter Bunny Strings – Again, use the above template to draw onto different patterned card to make your bunny shapes. Thread some colourful string through the holes you’ve made either side of the bunny’s shoulders, stick on the pom poms to give them tails and hey presto – you’ve got yourself a marvellous Easter bunny string!
Decorations to buy: Easter wreaths for your front door!
Easter egg blue wreath available to buy from here!
Making confetti chocolate eggs! Something fun to do with the kids, a treat for the adults and you could hide them in your Easter egg hunt.With a few hollow eggs, a little melted chocolate as glue, and lots of sprinkles, it’s super simple to create this fun and colourful Easter treat. Check out this step-by-step guide on BRIT+CO!
How to plan the most epic Easter egg hunt!
What better way to celebrate Easter than with a good, old-fashioned egg hunt! Follow these steps to plan and execute this exciting Easter tradition:
Get your house ready for your Easter egg hunt by hanging pastel coloured balloons outside the front of your house and maybe an Easter decoration on your door so everyone knows where they’re going. If you plan on serving wood fired snacks at the hunt, decorate a few tables with pastel coloured tablecloths and streamers. Make sure you have those all-important Easter baskets ready for your kids to take on the hunt for gathering their eggs!
You can hide plastic or chocolate eggs, just make sure you get the supplies far enough in advance so there’s no panic on the day. You could fill plastic eggs with small toys, sweets, mini chocolates, coins, stickers, or numbers that correspond to bigger prizes, such as stuffed animals or chocolate bunnies. If you’ve got a range of young and older children coming to the hunt you could always separate their hunts to different zones making the older children’s slightly harder to find so it keeps them as entertained as the younger kids.
You can spice up the hunt by hiding a golden Easter egg! The kids will love the excitement of the challenge to be the first one to find it.
Easter Day Recipes!
Wood fired oven baked eggs – For a simple lunch or dinner after all the Easter egg hunt mayhem. This recipe is perfect if you’re not planning a big Easter feast with the family. After all, you can’t eat chocolate all day! See the Stone Bake recipe here!
Want to use up all those chocolate eggs? Here’s a scrumptious wood fired baking recipe to do that!
250g plain flour
250g thickened cream
6 tbs white sugar
24 small Easter eggs halved
Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature and let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. For more detail see our Cooking Techniques guide.
Combine flour, cream and sugar and place in a well-greased muffin tray. If you want to get rid of any larger Easter eggs melt them down and add them to the flour mixture to make them chocolate muffins!
Place an Easter egg half evenly in each uncooked muffin. Bake the muffins in your wood fired oven until raised and golden brown. DELISH!
Have a Happy Easter folks! We hope it’s an ‘eggciting’ one! Be sure to share your Easter pics with us on Facebook, Twitter or email us at info@stoneovenco.co.uk!
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.
For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!
A recipe you can make for breakfast, lunch or dinner!
4 potatoes, scrubbed
2 oz(60g) butter
salt and freshly ground black pepper, to taste
2 oz(60 g) grated cheese
4 eggs
4 tablespoons double cream
2 teaspoons chopped chives
Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature and let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. For more detail see our Cooking Techniques guide.
Push a metal skewer lengthways through each potato. Place on a baking sheet and lightly rub with butter over skins. Bake in your wood fired oven until skins are crisp and golden brown. Remove the baked potatoes from the oven. Cut a slice lengthways off each baked potato and scoop out the insides, leaving a shell about 1/2 inch(1.25 cm) thick. In a mixing bowl, combine scooped out potato, remaining butter, salt, black pepper and grated cheese. Place potato mixture back into the potato shells, leaving a hollow in the center large enough for an egg. Arrange potatoes on baking sheet. Carefully break an egg into each potato. Season with salt and black pepper and spoon double cream over. Return to the oven and bake for 8-10 minutes, until the eggs are lightly set. Sprinkle with chopped chives. Serve the scrumptious baked egg potatoes hot with baked beans and a sprinkling of crisp smoky bacon bits or whatever takes your fancy!
A perfect spring twist on a winter’s dish; ideal whilst the spring evenings are still a little chilly!
4lbs Leg of Lamb, boneless roast
1 bunch of Asparagus
1 head Garlic, cloves
2 tbsp Fresh Rosemary
2lbs of New Potatoes
Salt and Pepper to season
60ml of Olive Oil
Zest and Juice from 2 Lemons
In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season the lamb with salt and pepper. Place in a large re-sealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let it sit at room temperature for 1 hour (or refrigerate overnight), flipping the bag halfway through.
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.
Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer potatoes to a cast iron tray and roast for 20 minutes.
Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast for 15 minutes. Remove the lamb from the oven to let the oven cool to a temperature of 150 degrees C, and cook for 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (about 20 minutes longer).
Tent lamb with foil, and let it rest for 20 minutes before carving and serving. If necessary, to fully cook vegetables; return them to oven while meat is resting.
Please be sure to share your wood fired recipes and photos 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.
An oriental twist on a summer salad; this succulent duck dish is as colourful as spring!
2 duck legs
1 tsp five-spice powder
5 tbsp rice vinegar
5 tbsp soy sauce
2 big oranges, segmented, juice reserved
2 x 100g bag watercress
200g bag radishes, thinly slices
140g pack chicory, leaves separated
Small bunch of spring onion
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.
Pat the duck legs dry and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes. Remove the duck and foil and increase the temperature to 240 degrees. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Please be sure to share your wood fired recipes and photos 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.
Looking for something healthy that will satisfy those hunger pangs? This delicious dish is a perfect mix of naughty and nice!
2 unbaked pastry shells (9 inches each)
5 eggs
375ml cups milk
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
340g grated Parmesan cheese
225g shredded Swiss Cheese
3 tbsp all-purpose flour
6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
280g of frozen chopped spinach, thawed and well-drained
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.
Line each pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer.
In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.
Let the oven cool and bake at 170 degrees for a further 50-55 minutes. Let stand for 10 minutes before cutting. Serve warm.
Please be sure to share your wood fired recipes and photos 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.
Satisfy your sweet tooth with this fresh, fruity dessert!
16oz all-purpose flour
1 tbsp granulated sugar
1/8 tsp course salt
1 1/2 stick cold, unsalted butter, diced
60ml ice water
12 apricots, pits removed and cut into quarters
2 tbsp granulated sugar (more or less, depending on the sweetness of your fruit), plus extra for the crust
1 tbsp cornstarch
2 tbsp heavy cream or half and half
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, stir together the flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. If you wish, this can also be done in a food processor. Slowly drizzle in the ice water, about a tablespoon at a time and toss until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the centre of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the fridge for at least 30 minutes.
Toss the fruit in a bowl with the sugar and corn starch and set aside as you shape the dough.
Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. It does not have to be perfect. Arrange the fruit in the centre of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the centre of the galette. Lightly brush the exposed dough with heavy cream or half and half. Sprinkle the washed dough with sugar, if you wish.
Transfer the galette on the parchment to a cast iron tray in the oven. Bake for about 45 minutes, or until the centre is bubbly and the crust is golden brown. Remove from the oven when it is fully baked, and transfer to a cooling rack. When the filling has had some time to rest, slice the galette and enjoy!
Please be sure to share your wood fired recipes and photos 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.
This baked blueberry French toast is super simple to prepare and is perfect to feed a hungry crowd the morning after a wood fired oven party!
You’ll need:
8 pieces fresh whole wheat bread cut into1/2 inch slices
5 large Eggs, whisked
44ml of milk
85g Maple Syrup (plus more for drizzling later on)
1/4 tsp sea salt
1/2 tsp ground cinnamon
125g fresh or frozen blueberries, thawed
6 tbsp olive oil
8 dollops of Butter (your preference on amount)
Drizzle a large cast iron pan or tray with the olive oil. In a large bowl whisk together eggs, milk, maple syrup, salt & cinnamon. Dip each piece of bread in the mixture. Place bread in the pan and let it soak in the egg mixture for 5-10 minutes. Top bread with the blueberries. Bake in the residual heat of your oven until egg batter is soaked in & bread is golden brown.
Remove from oven & top with butter & maple syrup. Mouth watering right?
If you want to get involved with this latest trend please share your pimped up toast ideas with us! We’d love to see them and share them in our guest recipe section. Tweet us using #pimpyourtoast , Facebook us or email us your recipes!
1 480g bag frozen cherries, thawed and drained, 2 tablespoons of juice reserved
3 tbsp honey
½ tsp salt
32g pistachios, shelled and coarsely chopped
130g whole milk
130g heavy whipping cream
3 large eggs
1 tsp vanilla extract
3 tsp ground cinnamon
Pinch of salt
Unsalted butter
In a small bowl, stir together the cream cheese, cherries with 2 tablespoons cherry juice, honey, salt and pistachios. Mix until evenly combined and the mixture turns a light violet colour. Cut a slit down the middle of each tiger bread slice, creating a pocket but not cutting all the way down. Stuff each slice with a hearty amount of filling. Transfer the stuffed slices onto a baking sheet and place in the fridge or freezer to chill and firm up for around 30 minutes.
Heat a cast iron skillet or griddle in the residual heat of your wood fired oven. In a shallow dish, whisk together the milk, heavy cream, eggs, vanilla extract, cinnamon, and pinch of salt. Dip the stuffed slices of tiger bread into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Add a small dollop of butter into the skillet and melt around. Place the soaked French toast in the skillet or griddle pan and cook for about 3 to 5 minutes on the first side, or until golden and brown all around. Flip the toast over and continue to cook until all golden brown and toasty.
Serve your sweet French toast with a dusting of caster sugar, a sprinkling of chopped pistachios and a drizzle of maple syrup. Now, feed your faces!
If you want to get involved with this latest trend please share your pimped up toast ideas with us! We’d love to see them and share them in our guest recipe section. Tweet us using #pimpyourtoast , Facebook us or email us your recipes!
