Are you trying to keep to that New Year’s Resolution but running out of healthy recipe ideas? The brand new BBC Good Food Eat Well Show offers a range of sessions that can help you do just that! Launching at Olympia, London on 27^th February – 1^st March 2015, the show will gather together healthy food brands, products and producers and show you how to balance a healthy lifestyle with your love of good food.

 

There are a range of activities taking place including:

 

Healthy Kitchen – Celebrity chefs providing demonstrations and showing you how to prepare healthy food.

 

Eat Well Forum – Motivating discussions to help you focus on leading a healthier lifestyle.

 

Eat Well Interview Stage – Q + A sessions to answer those burning questions!

 

Book Signing – For those keen to meet some top celebrity experts!

 

Prices are as follows:

 

Adults – £12.75 (Online offer that expires 31/01)

Children (6 – 15) – £7.50

Children (0 – 5) – Free

 

Please Note: Tickets enable admission for either morning/afternoon sessions

 

Opening Times:

 

Friday 27^th February: Morning: 10am – 2pm Afternoon 2pm – 6pm

Saturday 28^th February: Morning: 10am – 2pm Afternoon 2pm – 6pm

Sunday 1^st March: Morning: 10am – 2pm Afternoon 2pm – 6pm

 

If you are interested in attending this event please find more information on their website:

 

Remember that you can cook dishes in your Stone Bake Oven that you can in any conventional oven too, so get yourselves on the healthy eating bandwagon and take a trip to the show! If you go, please let us know! Send us your pics and any feed back about the day!

 

• 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!

 

With a tempting concoction of ingredients; this dish is certainly not one to miss! Using the February produce guide has given us inspiration to create this flavoursome chicken recipe!

 

• 8 chicken legs, drumstick and thigh attached, skin on (2kg net)
• 5 garlic cloves, crushed
• 15g fresh oregano, torn, plus extra for garnish
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 100g pitted green olives
• 60g capers, plus 2 tbsp of their juices
• 70g , pitted and quartered lengthways dates
• 2 bay leaves
• 120ml dry white wine
• 1 tbsp date syrup or treacle
• Salt and black pepper

 

Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Start by firing up your wood fired oven to its 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.
Spread out the chicken legs on a cast iron tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown and the skin is crispy on top, ensuring they are well cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve it on up!

 

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Love is in the air!

 

Why stop creating delicious desserts just because Valentine’s Day has come and gone?!

 

February is the month of love and what better way to celebrate than explore these romantic culinary delights:

 

Stone Baked Chocolate Brownie Sundaes

 For people that suffer from ‘last-minute-itis’, this romantic dessert is ideal for you! The quick and simple prep will make sure your loved one isn’t left waiting!

• 55g all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 tbsp cocoa powder
• 3 oz bittersweet chocolate, chopped, or semisweet chocolate chips
• 3 tbsp unsalted butter, plus more for greasing foil
• 110g granulated sugar
• 1 large egg, plus 1 yolk
• 1 tsp vanilla strawberry ice cream, for serving
• Raspberry Sauce, for serving

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 160 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Grease your cast iron tray with soft butter.

In a small bowl, whisk together the flour, salt, baking soda and cocoa. Set aside.

Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.

Transfer the mixture to the cast iron tray. Bake for 25 to 30 minutes. Cool on a rack for at least 20 minutes.

Transfer the brownies to a cutting board. Using a 3 ½ inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.

Spoon a few tablespoons of raspberry sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve and enjoy!

 

Stone Bake’s Banana Split Tart

A flirty twist on the classic banana split, this dessert is bound to send your heart a flutter!

 

• 1 box refrigerated pie crusts, softened as directed on box
• 110g semisweet chocolate chips, melted
• 2 containers (6 oz each) Fat Free banana crème yogurt
• 2 small bananas, sliced
• 1 can (21 oz) strawberry pie filling with more fruit
• 230g fresh strawberries, sliced

 

Start by firing up your wood fired oven to its 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.

 

Unroll 1 piecrust on centre of ungreased large cookie sheet. Unroll second piecrust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.

Fold ½ inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.

Bake for 20 to 25 minutes or until golden brown. Cool completely, for about 30 minutes.

Spread 55g of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over the chocolate. Arrange banana slices on top of yogurt. Spread the pie filling evenly over the top. Arrange strawberries over the pie filling. Drizzle remaining melted chocolate over the top. Cut into wedges and serve the deliciousness to your delighted loved one!

 

Chocolate Croissant Bread and Butter Pudding

Is breakfast your favourite meal of the day? If so, read on! This delightful concoction of sweet and savoury makes the perfect balanced dessert or breakfast treat!

 

• Unsalted butter for the baking dish
• 6 large egg yolks
• 500ml whole milk
• 250ml heavy cream
• 230g granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1/2 tsp ground nutmeg
• 6 croissants, cut into 1-inch pieces (about 1 pound)
• 4 oz bittersweet chocolate, cut into chunks

 

Start by firing up your wood fired oven to its 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.

 

Butter a cast iron baking tray.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared cast iron tray and bake until set and a knife inserted in the centre comes out clean. This will usually takes around 30 to 40 minutes. Serve warm or at room temperature so that the chocolate is all gooey and scrum!

 

Pear and Cranberry Individual Pies

Not with your loved one? Snuggle down with a flavoursome Pear and Cranberry pie! These perfect-sized portions are ideal for one!

 

• 2 pounds (about 4) firm pears, peeled, cored, cubed into 1-inch pieces
• 75g fresh or frozen cranberries
• ½ inch piece of fresh ginger, peeled and finely minced
• 56g granulated vanilla sugar
• ¼ tsp ground cardamom
• ½ tsp ground cinnamon
• 2 tbsp of unsalted butter, cut into small cubes
• ½ tsp almond extract
• 1 9-inch pie crusts
• coarse sugar, optional

 

Start by firing up your wood fired oven to its 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, combine the pears, cranberries, ginger, vanilla sugar, cardamom and cinnamon, tossing to coat evenly. Spoon mixture onto prepared tray and spread into an even layer. Dot the top with butter.

Roast for 1 hour or until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool.

Use a slotted spoon to remove the pears from the cast iron tray, and place in a large bowl. Stir in almond extract.

Prepare pastry bases and tops according to manufacturer’s directions. Divide filling amongst the four pie wells.

Close lid and cook for 8-10 minutes or until pastry is golden brown.

Remove the pies and cool slightly.

If desired, before serving, lightly brush the tops of each pie with melted butter and sprinkle with coarse sugar!

 

We hope our Delicious Dessert recipes have given you some inspiration for treating yourself or a loved one this February! 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.

 

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

 

Our wood fired wedges are definitely something to try! Your stone bake oven will create the perfect crispy skin!

 

• 3 big sweet potatoes, cut into long and thick wedges (about 1/2 inch thick)
• Extra-virgin olive oil or coconut oil, for brushing
• Sea salt and freshly ground black pepper, to taste
• 1 tbsp garlic powder
• 1 tbsp ground coriander (ground cilantro)
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp curry powder
• 2 tsp paprika
• 1 tsp chili powder or cayenne pepper

 

Start by firing up your wood fired oven to its 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.

 

Place the sweet potatoes in a big bowl and brush with extra virgin olive oil or coconut oil.  Make sure you get them evenly coated.  Then, add the garlic powder, ground coriander, cumin, onion powder, curry powder, paprika, black pepper, sea salt and chilli powder/cayenne pepper.

 

Rub the spices on the sweet potatoes and distribute evenly.

 

Place the oiled, spiced up sweet potatoes in a single layer on a cast iron tray.  Bake for 20 minutes until the sweet potatoes are softened.  TIP: Be careful & keep an eye on them – don’t cook them for too long as they may burn!

 

For more information about our residential oven range and other products click here!

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

 

 

 

Mini puds to end your Valentine’s meal with or delicious for any other night too! Try these little pots of baked fudge heaven – they will be sure to have your Valentine weak at the knees! 

• 2 whole eggs
• 200g sugar
• 2 tablespoons (heaped) cocoa powder
• 2 tablespoons flour
• 100g butter, melted
• 1 teaspoon vanilla extract

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques Guide. 

Beat eggs until light in colour. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large high heat ramekins or one 8-inch square, high heat baking dish. Set ramekins or dish into a larger dish that is filled halfway full of water.

Bake in your wood fired oven for 30 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream; whatever floats your boat more!

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

 

All you need is love, love is all you need, and of course wood fired cooking! Make this February 14^th a Valentine’s Day to remember for your loved one! We’ve got you covered with some romantic wood fired starter, main and desert recipes to choose from and even gift and card ideas all right here to give you that little bit of inspiration!

 

– Romantic Wood Fired Recipes –

Starters

Stone Bake Grilled Asparagus

Don’t put yourself under too much pressure; we have this super easy Stone Bake Grilled Asparagus starter, which is mega tasty and will be sure to impress your loved one!

Stone Bake Pesto & Mozzarella Stuffed Peppers

Have your Valentine melting in your arms with these Stone Bake Pesto and Mozzarella Stuffed Peppers!

Mains

Stone Bake’s Wood Roasted Lobster

As this is a special occasion and if you really want to impress on the night why not give Stone Bake Wood Fired Lobster a go! The lobster will come out nice and juicy and wood roasted to perfection!

Wood Fired Leg of Lamb

Alternatively, if your special someone is a true meat lover, we have something a bit different to the classic steak dish – our Wood Fired Leg of Lamb recipe! It looks stunning once served up and is ridiculously delicious!

 

Deserts

Nutella, Banana & Fresh Mixed Berry Pizza

For a real treat for your sweetheart, try out this sweet chocolate and mixed fruit pizza recipe and you could even shape the pizza base into a heart <3. 

Mini Baked Fudge Puds

Perhaps you wanted a mini pud to end your romantic meal with? Try these little pots of baked fudge heaven – they will be sure to have your Valentine weak at the knees! 

Valentine’s Gift & Card Ideas for Wood Fired Foodies

• ‘I love you more than pizza’ Card! – Really cute and just a bit of fun. 

• A card you can easily make if you’re feeling a bit creative – ‘You’ve stolen a pizza my heart!’

• The Gourmet Chocolate Pizza Company – The choice is literally endless with the yummy goodness you can give your loved one from here!

                 

 

Well there we have it, you loved up wood fired fans – we hope this little guide will help you out this Valentine’s!

 

For more ideas for recipes check out our Pinterest and recipe page on the website! Be sure to share your special Valentine’s Day photos with us via Facebook, Twitter or email at info@stoneovenco.co.uk. We hope that whatever you are doing, your Valentine’s Day is filled with love and good food!

 

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

Using the February produce guide we have found the perfect pizza recipe! The juicy butternut squash adds an element of surprise!

For 2 pizzas:

• 2 (1/2 pound) balls pizza dough
• 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
• 1 bunch kale, rinsed and cut into 2-inch ribbons
• 4 small red onions, quartered (or 1/2 a large red onion, sliced)
• 3 garlic cloves, sliced
• 1 pound shredded mozzarella cheese
• 3 sprigs thyme
• 6 tbsp extra virgin olive oil, divided
• pinch of coarse salt and freshly ground pepper
• fresh parmesan shavings for garnish

 

On a cast iron baking tray, toss squash and red onions with 2 tbsp of oil, the thyme and a pinch of salt and pepper. Roast 30 minutes, checking at 20 minutes and tossing.

 

In a medium skillet, heat 2 tbsp. of virgin olive oil and add the garlic and cook for 30 seconds. Add the kale and sauté for 2 minutes, until slightly softened. Remove from heat.

 

Prepare the pizza dough as explained in Stone Bake’s pizza dough recipe. Add shredded mozzarella to the dough.

 

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.

 

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.

 

Serve with a sprinkling of the remaining mozzarella cheese and get stuck in!

 

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It’s been a cold week so why not warm up with this scrumptious dish! The pears compliment the pork perfectly to give this dish a fruity feel.

• 13 lb boneless pork loin
• 3 pears, halved
• 1 bulb garlic, broken apart, 1 clove finely chopped
• 1 tbsp salt
• 1 tbsp pepper
• a few sprigs each of thyme and rosemary
• sesame oil or olive oil for drizzling

 

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.

 

Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat, sear the pork until golden and you get a bit of a crust. Place in a cast iron tray with the halved pears and garlic. Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes.

 

Cover in tin foil and let rest for 5-10 min.

 

Enjoy!

 

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Welcome back! Below we have listed some fruit and vegetable produce that is in season in February, which we hope, will give you some foodie inspiration. Whilst many of last months produce is still very much in season, there are some other fruits and vegetables appearing in the supermarkets that are fab in Feb!

 

Vegetables

Purple Sprouting Broccoli

Butternut Squash

Sweet Potatoes

Turnips

           

Fruit

Dates

Passion Fruit

Pear

Pomegranate

            

We hope that helped and has maybe given you some ideas for the month ahead in terms of your food shop and wood fired cooking!

 

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.

 

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

Congratulations to Dave and Tricia Straw! 

Dave and Tricia have created a masterpiece with their Mezzo 76, including a built in fireplace on the opposite side of the oven! Here’s what they had to say:

“We moved to Cornwall 2 years ago and have almost finished our house (completely gutted it) and garden – which resembled a building site last Easter, so have been working hard all last year and at last have somewhere lovely to sit and entertain outside.

I keep collecting ideas from your recipe page on your website! We have had great pleasure using the oven several times during Oct/Nov and look forward to Spring when we can start experimenting with all kinds of cooking. We also added a second chimney behind the oven and built an outdoor fireplace!”

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.

 

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