Owing to its excellent baking properties a Tulikivi bake oven will slowly cook your pies and pastries, turning them into real treats. These baked goods will absorb a wonderful wood-burning oven aroma.
When the oven is initially very hot it can be used for baking – for example unleavened rieska bread and Karelian pastries or even for browning meat. If the oven seems too hot you can open the flue and oven door for a while. When the oven has cooled down a bit it can be used for preparing foods and baking pastries that require lower temperatures. The remaining heat can be used for stewing dishes that require longer cooking times. Through practice you will learn how to use your oven to the best advantage
The ovens have a long baking time as well as excellent heat-retaining properties, ensuring well-cooked and tasty results.
When the temperature is at its peak, the oven is ideal for foods such as pizzas. You can cook tomorrow's casserole in the soft latent heat.
The aroma produced by a wood-fired oven gives every meal a delicious finishing touch.
500g diced shoulder or brisket of beef
500g diced pork
1 tbsp. salt
3 sliced onions
Put the meat in a pot and add enough water to barely cover the meat.
Add seasoning and onions.
Let the dish stew in the oven for two hours.
Check that the meat is tender by tasting a piece or poking with a fork.
The meat is done when the fork penetrates the pieces of meat easily.
Serve hot in the pot the stew was cooked in.
You can also reheat the dish and serve it later. Serve with potatoes and carrot casserole.
NB: In addition to beef and pork, lamb or kidneys and liver can be used in the stew.View all recipes
Ingredients for the base:
300g strong white bread flour
1 tsp instant yeast
150ml olive oil
Ingredients for the tomato sauce:
2 cloves crushed garlic
To make the base: Put the flour, yeast, and salt into a large bowl. Add 200ml lukewarm water and the olive oil and mix to make a soft dough. Turn onto a lightly floured surface and knead for 3-5 minutes. Return to the bowl, cover with a tea towel, and leave to rise in a warm place for 1 hour. After the dough has risen, cut the dough into several lumps (depending on how large you would like your base) and roll thinly.
To make the tomato sauce: Crush the garlic into a frying pan with a drizzle of olive oil and lightly fry with the fresh herbs. Add the passata and simmer for 10 minutes. Season to taste.View all recipes