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Using BakerStone Pizza Oven Box on an indoor gas stove

Posted by Anthony Poole on January 14, 2016

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Xero increasing in popularity

Posted by Anthony Poole on January 14, 2016

Xero

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How to apply an Epoxy floor coating

Posted by Anthony Poole on January 14, 2016

DIY

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Nuts & Bolts

Posted by Anthony Poole on January 14, 2016

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Rocky Road

Posted by Angie Poole on December 26, 2015

Chocolate Dessert

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Banana Smoothie

Posted by Angie Poole on November 29, 2015

recipes smoothies

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Kids Mac and Cheese

Posted by Angie Poole on November 18, 2015

kid-friendly recipes vegan

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Mango Smoothie

Posted by Angie Poole on October 22, 2015

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Big Mac Sauce

Posted by Anthony Poole on October 12, 2015

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Marinated Slow Roast Chicken with Jus

Posted by Angie Poole on September 28, 2015

chicken dinner recipes roast

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Green Avo Smoothie

Posted by Angie Poole on August 31, 2015

green smoothie recipes smoothies

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Spiced Sweet Potato Fries

Posted by Angie Poole on August 30, 2015

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Slaw

Posted by Angie Poole on August 30, 2015

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Using BakerStone Pizza Oven Box on an indoor gas stove

First off, BakerStone do not recommend using the Pizza Oven Box indoors on a gas stove due to the potential damage it could cause to your stove top ( http://support.bakerstonebox.com/customer/en/portal/articles/1509028-can-i-use-my-bakerstone-pizza-oven-box-on-my-home-stove-top- ). However, I decided to give it a go on our indoor gas stove for the following reasons:

Chicken Rissoles w. Sweet Potato Mash

Ingredients: 500g Chicken Mince 1 small Red Onion, finely diced 1 carrot, grated 1 zucchini, grated juice squeezed out 1/2 cup grated cheese 1.5 tbs massaman curry paste 1/2 cup panko crumbs Bunch of coriander 0.5kg sweet potato, peeled & roughly chopped 1/4 cup milk, heated 400g frozen Peas Combine chicken, onion, carrot, cheese, curry, panko & coriander in a bowl and season Shape into 5cm balls into plate Bring sweet potato to boil and cook for 10-15mins until soft Drain & Mash, add milk and cover to keep warm Heat oil in large non-stick pan over medium heat. Add balls and flatten to Rissoles and cook until golden on each side. Serve with mash & cooked peas

Fruit & Seeds Muesli Bars

1 cup quick oats 1 cup desiccated coconut 1 cup fruit & nut mixture (I used 1/4 sultanas, 1/4 cranberries, 1/4 sunflower seeds, 1/4 pumpkin seeds) 1 cup dried apricots, diced 50g butter 1/3 cup honey 1/3 cup golden syrup 1/3 cup maple syrup Preheat oven to 175C Mix all dry ingredients in processor melt butter and syrups until combined and thickened in saucepan Pour over dry ingredients in processor and pulse until combined Press mixture into tart pan and heat in oven for 15 mins or until golden Allow to complete cool before slicing into portions

Banana Bread

INGREDIENTS ⅓ cup melted coconut oil 1/4 cup honey 1/4 cup maple syrup 2 eggs 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) ¼ cup milk of choice 1 tsp bi carb soda 1 tsp vanilla extract ½ tsp salt ½ tsp cinnamon 1 ¾ cups wholemeal sf raising flour Optional Mix-ins - 1 diced up pear and 50g choc bits INSTRUCTIONS Preheat oven to 165C and line loaf tin. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.* Add the bicarb, vanilla, salt and cinnamon, and whisk to blend. Fold in the flour with wooden spoon till combined. If you’re adding any additional mix-ins, gently fold them in now. Pour the batter into tin. Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean Let the bread cool in tin for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. *Note: If your coc...

Chicken & Vege Pies

Filling INGREDIENTS 2 chicken breast, diced 1 leek peeled and sliced thinly 1 large carrot diced 3/4 cup peas 3 sheets puff pastry 5 sheets shortcrust pastry 2 tbsp butter 2 cups liquid chicken stock 2 tbsp plain flour 1 tbsp oregano 1tsp salt Olive oil spray INSTRUCTIONS Fry chicken, remove once cooked through Melt the butter in a saucepan, saute carrot, peas & leek in olive oil. Add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes. Once gravy is done, mix the chicken through the gravy mix and coat well. Cut short crust pastry circles for the bottom of your pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil. Cook in oven for 20 minutes on 200C, or until pastry is gol...

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