Baked Stone Fruits
With the oven still hot from cooking, this is the perfect opportunity to roast seasonal stone fruit such as peaches, nectarines, apricots or plums for a simple no fuss dessert.
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With the oven still hot from cooking, this is the perfect opportunity to roast seasonal stone fruit such as peaches, nectarines, apricots or plums for a simple no fuss dessert.
Heat the oven to 250° C / 500° F and maintain the temperature. Puncture the eggplant (aubergine) in a few spots, using a toothpick or bamboo skewer. Rub the eggplants
You can make these pita bread in a conventional oven, in a kamado or a smoker using a pizza stone. You can also grill them straight on your Fornetto grill.
With your Fornetto Oven, or kamado, still hot after preparing lunch, this is the perfect opportunity to start a simple dessert by baking some apples and pears in foil. Use
To make the dough Combine yeast, sugar and 2 tablespoons of warm water and set aside in a warm place for approximately 15 minutes. Place flour and salt in a
You can make bread in the Fornetto Oven, a conventional oven or in the kamado. Bring the oven temperature up to 250° C / 480° F and maintain the temperature
In a large bowl combine all the ingredients except the avocados and tortilla chips. Peel and remove the pits from the avocados. Cut the avocado coarsely and add to the
A bread cloche, along with making fantastic bread, can also be used for preparing many different delicious dishes. Let your imagination run wild like we’ve done here! Preheat your Fornetto
Rice meets spice and colour, a feast for the eyes and taste buds! Preheat your Fornetto or conventional oven to 175℃ (350℉). Combine all ingredients in an oven-proof pot, reserving
Mix the yeast with the water and allow to sit for 20 minutes. Mix the salt with the flour in a bowl and form a well in the middle. Mix
Roast the walnuts slightly in a pan until aromatic. Coarsely grate the zucchini (courgette) and allow to drain in a colander, dry with paper towels using light pressure. Mix the eggs,
In a very large bowl, and working in 4 layers, combine the shredded cabbage with the grated carrot and mix with a 1/4 of the salt. Continue on in layers
