Stone Bake’s Christmas Gift Guide

Welcome to the second part of our Christmas guide! Sometimes we all need a little inspiration when it comes to present buying for our loved ones and friends so we’ve put together a few foodie gift ideas to help you out!

Restaurant quality pizza plates! 

We know how much you Stone Bakers enjoy a good pizza! No need to struggle with small plates for those large pizzas anymore, you can treat your gift receiver to these.

 

Slate Place Mats 

These can add a little extra decoration to any outdoor or indoor eating area! You can even use them to present food on – perfect for those wood fired Christmas nibbles in Part 1 of our guide!

 

Stone Bake’s Secret Tomato Sauce in Jars – Click here for the full recipe!

These little saucy numbers are great to give as gifts, so easy to make, super cost friendly and most importantly – mega scrum! Find some affordable ‘Made with love’ glass jars here!

      

 

Grow your own herbs selection 

Nothing beats the satisfaction of home cooking especially with fresh ingredients that you have grown yourself!

 

4 x Mini Jar Hanging Lanterns 

This little collection of up-cycled babies will look awesome in the garden anytime of the year and make for a lovely present!

 

Gimmicky gifts for pizza lovers

 

‘All I care about is pizza’ phone case 

A great little stocking filler for the pizza lovers of your family and friends!

 

His & hers pizza T-shirts

A statement tee is always a bit of fun, especially when it relates to our most loved wood fired food! One for the gals and one for the boys.

    

Pizza fairy lights for indoor or outdoors 

Something fun to jazz up any indoor or outdoor eating area!

The Pizza Scissors Spatula

An alternative tool to the conventional pizza cutters out there! They say that necessity is the mother of invention, and there is no finer example of this than the pizza scissors spatula!

We hope this part of our guide has given you some thoughts for your present buying this year! Look out for the last part of our Christmas guide coming soon!

• 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.

We are delighted to announce that this November’s Oven of the Month goes to Alan Morris with his marvellous Primo 60! 

Alan Morris recently purchased a Primo 60 from us and was kind enough to send through some photos and some brilliantly descriptive feedback all about his experience with The Stone Bake Oven Company. For a full post on Mr Morris’ experience click here!  

 

We think the way Mr Morris up-cycled the wooden crate that the oven arrived in (including the screws!) was just awesome and we really appreciated his originality, hopefully inspiring others to do the same! Mr Morris said that he didn’t think it would make oven of the month but we feel he really is the worthy winner! We are sure you will agree!

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!

Christmas has crept up on us rapidly this year and this next month can be so hectic for everyone what with all the entertaining at parties, hosting of gatherings and all that present buying and wrapping! Tis the season to be jolly folks, so we’ve put together a little Stone Bake guide to a merry wood fired Christmas to help you prepare for the season of festive feasts and merriment well in advance!

Welcome to the first part of our Christmas guide – this instalment has you covered if you are planning a festive party or gathering at your house, or if you tend to have unexpected guests turn up at your door this time of year! 

Wood Fired Party Bites! 

Christmas Tree Tear & Share 

This recipe was made for Christmas parties – perfect for sharing and as an accompaniment to all those other nibbly Christmas food goodies!

You’ll need: 

·       Freshly prepared Stone Bake pizza dough

·       4 oz, cream cheese

·       Shredded mozzarella or Italian blend shredded cheese

·       2 tablespoons butter

·       1 clove garlic, minced very fine

·       3 tablespoons freshly chopped basil and rosemary

·       1 small bowl of warmed Stone Bake’s secret tomato sauce for dipping

Serve the tear and share with a pot of Stone Bake’s secret tomato sauce for some serious dipping!

For the full recipe click here! For the baking technique guide click here!

Honey Glazed Pigs in Blankets & Dippy Cranberry

Impress your party guests with this Christmassy nibble board – it’s just not Christmas without pigs in blankets!

For the pigs in blankets you’ll need:

·       60ml (4 tbsp) runny honey

·       A pack of smoked bacon

·       900g (2 lb) good-quality chipolatas

·       Cranberry Sauce (shop bought or home made)

Serve them on a decorative plate or wooden board; you can add some Christmas decoration like a sprig of holly to be a bit fancy and place the cranberry sauce on the side in it’s glass jar for dipping!

For the homemade cranberry sauce, you’ll need:

·       1 packet of fresh cranberries.

·       170g of white caster sugar.

·       The juice and zest of an orange

·       1 tsp Nutmeg

·       2 tsp Cinnamon

·       3 x Cloves

Once it’s all cooked up spoon it into your glass jar and hey presto – quicker than you can say Santa’s hat it’s all ready to be dipped!

For the full recipe click here! For the roasting technique guide click here!

Mini Cream Cheese & Chive Jackets

The PERFECT little nibbly treat for your party this Christmas!

You’ll need:

·       500g bag new potatoes

·       1 tbsp olive oil

·       Sea salt

·       75ml half-fat soured cream

·       Small bunch chives, snipped

Once cooked add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives.

For the full recipe click here! For the baking technique guide click here!

Cranberry & Brie Parcels

A scrummy addition to any festive Christmas party spread!

You’ll need:

·       Shop bought (17 1/4 ounces) frozen puff pastry, thawed

·       1lb Brie cheese

·       Cranberry sauce (purchased or homemade – we like to encourage home making (recipe here) but we know how busy we all get over Christmas!)

·       The cranberries will begin to burst and the juice will turn a nice deep red. At this point it’s nice to add some spices along with your orange zest.

Bake for about 10 minutes or until puff pastry corners are toasted golden brown & the sauce and cheese is lightly bubbling for that authentic wood fired look!

For the full recipe click here! For the baking technique guide click here!

Well there we have it Stone Bakers – we hope these little party bite recipes have given you some wood fired Christmas inspiration! Keep your eye out for the next instalment: ‘Stone Bake’s Christmas Gift Guide’ coming very soon!

• 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.

For us at Gozney Pro Ovens, it obviously makes us super happy to install our Ovens, but even happier when we install them locally ! (Mainly because we get to try fantastic food close to home !)  The last couple of months has seen Dorset filled with its fair share of Gozney Commercial Ovens, Making an appearance in Hot Rocks, Bournemouth, Polpette Southbourne and in Jimmys Iced Coffee HQ Christchurch !

Hotrocks, on Bournemouth sea front, designed a unique finish for their G120 oven, which we installed and finished off with a mountain of red mosaic tiles. Making a beautiful centrepiece to The Hotrocks Bar and Restaurant, we hope the residents of Bournemouth take advantage and enjoy Wood Fired Pizzas whilst taking in the fantastic views of Bournemouth Beach that Hotrocks offers. Check it out for yourself… www.hotrocks.com

 

 

The brand new Polpette in Southbourne was next to have an install of their second G120 Wood Fired Oven, having already gained experience in using a Gozney Oven in their Canford Cliffs restaurant, we were delighted to be able to work with the Polpette team in helping them install another Gozney Oven in their brand new Polpette Restaurant in Southbourne. Georgia, our Office Manager took a trip to Polpette, Southbourne and sampled their wood fired Prawns, Garlic Bread and Pizza (all cooked using our wood fired oven!) Georgia was delighted with what she found, a fantastic atmosphere, friendly staff and a top quality menu to match. Check it our for yourself…. www.polpettepizza.co.uk

 

Finally, Our install team popped down the road to our good friend Jimmy @ Jimmys iced Coffee. Jim Cregan and his sister Suzie head a fantastic business and team of Iced Coffee Delights ! Jimmys has recently relocated to a unit in Christchurch. Seeing as its so close, I took a trip to his HQ to check out the plans for his new offices. Naturally, every decent Office should house a Skate Ramp, garden (including shed) and a Pizza Oven ! I managed to grab a moment with the team who are assisting Jimmy in his office transformation, it was really refreshing to hear and learn about how they plan to source all the materials for the build. Jimmys iced Coffee HQ is going to be fantastic with its, fun vibe and great Iced Coffee. They plan to complete their build soon, if youre in the local area and have a taste to good Iced Coffee (or skateboards !) get yourself down there. Check out Jimmys iced Coffee on Facebook, Twitter, and at www.jimmysicedcoffee.com

 

 

Information on our G-Series Commercial Ovens can be found at www.thestonebakeovencompany.co.uk, feel free to contact laura@stoneovenco.co.uk or fran@stoneovenco.co.uk on 0845 835 0252 to discuss your commercial requirements. Follow us on Facebook and Twitter for News, Updates and Installations in your Area !

Impress your party guests with this Christmassy nibble board – it’s just not Christmas without pigs in blankets!

For the pigs in blankets you’ll need:

• 60ml (4 tbsp) runny honey
• A pack of smoked bacon
• 900g (2 lb) good-quality chipolatas
• Cranberry Sauce (shop bought or home made)

For the home made cranberry sauce, you’ll need:

• 1 packet of fresh cranberries.
• 170g of white caster sugar.
• The juice and zest of an orange
• 1 tsp Nutmeg
• 2 tsp Cinnamon
• 3 x Cloves

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

For the cranberry sauce:

Wash your cranberries, drain off and set aside. Zest the orange.  Do this before you extract the juice or you’ll find it almost impossible to get the zest. Measure out the sugar, and pop it into a cast iron pot, along with the cranberries and orange juice.

Bring up to the boil and simmer for 10 minutes or so.  The cranberries will begin to burst and the juice will turn a nice deep red. At this point it’s nice to add some spices along with your orange zest.  We like to use a few cloves, a pinch of cinnamon and some freshly grated nutmeg.  Throw them all in the pan of bubbling cranberries to add a bit of that seasonable warmth.

As soon as it comes to the boil again, remove the pot from the oven.  Spoon it into your glass jar and hey presto – quicker than you can say Santa’s hat it’s all ready to be dipped!

For the pigs in blankets:

Unless you have bought cocktail sausages, you’ll need to divide up your chipolatas. Twist each one in the middle and cut in half. Add them to the sticky honey in a large bowl. When you are happy that all the sausages have a good coverage, tip the sausages and the sauce into a roasting tin lined with foil and cook in your wood fired oven for 30-40 minutes, turning occasionally.

Serve them on a decorative plate or wooden board; you can add some Christmas decoration like a sprig of holly to be a bit fancy and place the cranberry sauce on the side in it’s glass jar for dipping!

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

A scrummy addition to any festive Christmas party spread!

You’ll need:

• Shop bought (17 1/4 ounces) frozen puff pastry, thawed
• lb Brie cheese
• Cranberry sauce (purchased or homemade – we like to encourage home making but we know how busy we all get over Christmas!)

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 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

For the home made cranberry sauce, you’ll need:

• 1 packet of fresh cranberries.
• 170g of white caster sugar.
• The juice and zest of an orange
• 1 tsp Nutmeg
• 2 tsp Cinnamon
• 3 x Cloves

Wash your cranberries, drain off and set aside. Zest the orange.  Do this before you extract the juice or you’ll find it almost impossible to get the zest. Measure out the sugar, and pop it into a cast iron pot, along with the cranberries and orange juice.

Bring up to the boil and simmer for 10 minutes or so.  The cranberries will begin to burst and the juice will turn a nice deep red. At this point it’s nice to add some spices along with your orange zest.  We like to use a few cloves, a pinch of cinnamon and some freshly grated nutmeg.  Throw them all in the pan of bubbling cranberries to add a bit of that seasonal warmth.

As soon as it comes to the boil again, remove the pot from the oven.

For the parcels:

With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.

Cube the cheese – about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.

Bake for about 10 minutes or until puff pastry corners are toasted golden brown & the sauce and cheese is lightly bubbling for that authentic wood fired look!

 

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

The PERFECT little nibbly treat for your party this Christmas!

You’ll need:

• 500g bag new potatoes
• 1 tbsp olive oil
• Sea salt
• 75ml half-fat soured cream
• Small bunch chives, snipped

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.

Prick the potatoes with a fork, rub with the oil, and then toss with sea salt. Arrange on a baking tray and bake for 30-40 mins or until golden brown and skin is crispy. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives.

 

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

This recipe was made for Christmas parties – perfect for sharing and as an accompaniment to all those other nibbly Christmas food goodies!

You’ll need:

• Freshly prepared Stone Bake pizza dough
• 4 oz, cream cheese
• Shredded mozzarella or Italian blend shredded cheese
• 2 tablespoons butter
• 1 clove garlic, minced very fine
• 3 tablespoons freshly chopped basil and rosemary
• 1 small bowl of warmed Stone Bake’s secret tomato sauce for dipping

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 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Lay your pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bowl, combine cream cheese and shredded cheese. Mix well.

Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on your pizza peel in a Christmas tree form as shown in the photo above. Bake for 15 minutes or until golden brown.

After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve the tear and share with a pot of Stone Bake’s secret tomato sauce for some serious dipping!

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

Following the success of last year’s winter festival, on 20th – 23rd November 2014, Tobacco Dock, London will transform into a foodie wonderland for 4 days of winter eating, drinking and entertainment. Some of us at Stone Bake will be sure to venture up there to sample a slice of the foodie action!

A venue packed with character, Tobacco Dock’s Victorian architecture and modern fittings are the perfect setting for the winter instalment of the world’s greatest restaurant festival. We just know all you Stone Bake customers and followers will love this event!

This is the perfect chance to taste incredible signature dishes from London’s hottest restaurants, see the likes of top chefs Raymond Blanc, Michel Roux Jr and Hemsley & Hemsley put their individual twists on winter classics in live demonstrations and get hands-on with interactive master classes. What’s more, you can indulge in cheese, wine and chocolate tastings and sample unique ingredients and festive foodie gifts amongst the markets.

We’re not the only ones trying to encourage you all to get wood fired cooking outside over the winter months – at the festival you will find the campaign to revitalise the winter BBQ! Don’t miss the exciting demonstrations on the Fire Pit. From char-grilled deer to Sunday roasts watch your favourite chefs bring outdoor cooking & eating back to life this winter.

This year at Tobacco Dock expect a wintery feast for the senses as the vast cubic rooms of glass host exhibitors creating culinary wonders and seasonal foodie delights, wander the outdoor balconies covered in lights and overlook the live music and cooking displays below and lose yourself amongst the brick walled corridors and vaults which will house some of London’s finest restaurants.

Take a look at the video on the website and get a little inside look at what you can expect of 2014’s Taste of London http://london.tastefestivals.com/about/

If you decide to visit, please email / Tweet us your photos, we’d love to see them!

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

This is wood fired Italian white pizza at it’s yummiest – we just cannot get enough of it!

Ingredients: 

• 1 Tablespoon olive oil
• 3 cloves roasted garlic, finely chopped
• 150g grated Parmesan cheese, plus more for sprinkling on top
• Shredded mozzarella cheese
• Jar of artichoke hearts, drained and quartered
• Fresh spinach (amount of your desire)
• Freshly ground pepper

Directions:

Prepare the pizza dough as explained in Stone Bake’s pizza dough recipe.

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.

Mix the olive oil and chopped or crushed garlic together in a small dish. After waiting 15 minutes, spread olive oil/garlic mixture over the crust and the pizza base. Top with a sprinkling of Parmesan, the mozzarella cheese, artichokes, and spinach. Season with a little bit of freshly ground pepper!

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 Parmesan cheese and get stuck in!

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