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The Omnia cOOkery bOOk an oven on the hob
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The Omnia cOOkery bOOk
Tasty recipes or the Omnia recreation oven. This ingenious
little oven lets you to bake and make oven cooked dishes
on the hob.
For more inormation visit www.omniasweden.com
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It is almost twenty years since I bought my rst drum oven. Now dented
and worn it is still an integral part o my kit on board my boat. My rst
attempts were with ready made sponge mixes but, good as they were,
it was not until I started using the Omnia as a normal oven that I began
to realize its ull potential. Today I make bread, pies, and an endless list
o dishes au gratin and other tasty meals.But dont take my word or it, try it yoursel.
Anders Billing
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GenTle heaT and Greased
fOOd hOlderThe Omnia will work on any hob and cooking times are about the same as a traditional oven.
Place the ingredients in the round, aluminium ood holder Always grease the Omnia ood
holder and, when baking bread, dust with breadcrumbs.
Be careul to adjust the heat source always medium to low heat. I you are using gas,
mentholated spirits or another fame heat it should be adjusted to just above low. All times inthis cookery book are or an open fame heat. I you are using an electric hotplate, we suggest
you turn the hot plate on and allow it to get hot beore using as this makes timing easier.
Making ood in an oven without a thermometer may seem strange at rst, but once you have
tried and with the help o this cookery book you will quickly learn how easy it is. Always wash
the Omnia in soapy water ater use and you will get years o service rom it.
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cOnTenTs
Potatoes au gratin
Swedish herring delight au gratin
Janssons temptation 9
Meatloa with chanterelle sauce
Fish pie au gratin
Minced meat pie
Swedish bay haddock 9
Omnia calzone 2
Leaks au gratin 2
Potato and Chvre au gratin with ennel 2Salmon with gorgonzola 2
Stued baked potatoes 29
Savoury egg pie
Sheep cheese pie
Thick pancake
Carianas cheese pie 9
Arican curry 4
Macaroni hash 4
Bread basic recipe 4
Lager bread 48
Mini baguettes 0
Rye bread
Apple pie
Annikas super sponge
Chocolate cake mixes Apple cake
Holiday Halo
Deborahs Antarctic Cheese Cake 9
Easy-peasy apple pie 6
Banana cake 6
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9
POTaTOes au GraTin
- 8 boiled potatoes
0 cl crme rache
0 cl water
onion
cloves o garlic
black pepper
salt
grated cheese (optional)
Grease the Omnia ood holder. Mix the crme rache and water.
Slice the potatoes ( cm). Halve and slice the onion. Thinly slice the
garlic cloves. Gently turn the potatoes, onion and garlic in the crme
rache mix. Season with salt and pepper to taste. Pour the mix into
the Omnia ood holder. Sprinkle with the grated cheese. Cover with
the oven lid and bake on a low heat or 2 minutes.
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swedish herrinG deliGhT
au GraTin600-00 g small herrings
Salt (to taste)
tbs breadcrumbs
2- tbs margarine
Filling
Parsley butter, smoked lumpsh roe or
sliced anchovies llet, tomato ketchup
Garnish
Fresh dill
Serve with
Boiled potatoes and mixed salad
Grease the Omnia ood holder. Filet and wash the herrings. Sprinkle
with a little salt to taste (the roe and anchovies are salty so you may
not need salt). Place a small dollop o parsley butter, ketchup and
either a slice o anchovy llet or lumpsh roe on the herring llet
and roll head to tail. Tightly pack the rolled herring llets in the ood
holder, one layer only. Sprinkle with the breadcrumbs and a ew
small knobs o margarine.
Cover with the oven lid, place on the heat and bake or 20 minutes.
I you use an oven thermometer with probe it should show 60-6C.
Garnish with small sprigs o resh dill and serve.
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JanssOns TemPTaTiOn
One small tin o anchovies llets with juice
2 onions
6 medium rm potatoes approx kg
20 cl single cream
tbs breadcrumbs
2 tbs butter
Peal and parboil the potatoes; can be done the day beore. Peal and
slice the onion and sweat in a rying pan. Slice the potatoes (cm)
or cut into or strips. Grease the Omnia ood holder well.
Lay the potatoes, onions with anchovies in layers. Begin and
end with the potatoes. Pour on the cream and anchovies juice.
Sprinkle with breadcrumbs and nish with a ew small knobso butter. Cover with the oven lid and bake until the top is a golden
brown and the potatoes are tender, 2-0 minutes. Remove rom
the heat and allow to stand or 0 minutes. Enjoy!
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meaTlOaf wiTh chanTerelleOr mushrOOm sauce
00 g minced meat
4 tbs breadcrumbs
8 cl water
medium onion
eggsalt and pepper
Chanterelle sauce alternatively mushroom sauce mix
(ollow instructions on packet)
resh chanterelles or mushrooms i required
Serve with
New potatoes and resh, rozen or tinned vegetables such as carrots
Allow the breadcrumbs to stand in water or a ew minutes. Slice and
dice the onion. Mix the onion, minced meat, egg and breadcrumbs and
season to taste. Grease the Omnia ood holder and press the mix evenly
into place. Cover with the oven lid and bake or minutes.
Pour over sauce and add resh chanterelles or mushrooms.
Allow to stand or a ew minutes on the hob.
The sauce can also be served separately.
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fish Pie au GraTin
00 g cod let
Mashed potatoes
0 large potatoes
0 g butter
-0 cl double cream
egg yokeSalt and pepper to taste
Garnish
00 g pealed shrimps
Grated cheese (optional)
Finely chopped dill
Peel and boil the potatoes. Mash and add the egg yoke, butter and cream
mash and mix while hot! Season to taste.
Peel and nely chop the shallot and place in a saucepan with the wine;
boil and reduce by hal. Add the cream and stock. Bring to boil and
simmer or minutes, thicken with a little potato four mixed in water.Add the dill.
Grease the Omnia ood holder. Place the llets o cod in the holder and
season. Cover evenly with the mashed potatoes pushing the mashed
potatoes slightly up the sides and cover with the sauce. Cover with the
oven lid and allow to bake on a low heat or -20 minutes. Place the
shrimps on the top and sprinkle with the cheese when the sh is ready.Bake or 4- more minutes.
Remove rom the heat and sprinkle with the nely chopped dill. Serve hot.
Sauce
small shallot
0 cl dry white wine
2 cl double cream
sh stock cube in cl waterCornfour
Finely chopped dill
Alternative sauce: pkt hollandaise
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9
minced meaT Pie
Pastry
0 g butter
40 cl plain four
salt to taste
egg
Put the four and salt in a bowl and rub in the butter until it has
the consistency o breadcrumbs keep cool. Add the egg and mix
in quickly. Put the dough in a plastic bag and place somewhere cool
or 0 minutes.Form the dough evenly around the bottom and edges o the greased
the Omnia ood holder. Cover with the oven lid and blind bake or
0 minutes, depending upon the thickness o the dough.
Peel and chop the onion. Gently ry the onion and meat in butter or
oil until brown. Add the crushed tomatoes, tomato pure and water.
Allow to simmer until almost all the liquid has gone when readyit should have a creamy consistency.
Chop the olives and gently mix with the prepared minced meat, stir
in crumbs o eta. Place the mixture in the dough casing, cover with
the oven lid and bake or a urther 0 minutes.
Filling
20 g minced meat
onion
tin crushed tomatoes (400 g)
tbs tomato pure
0 cl water
0 large black olives00 g eta
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2
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2
swedish bay haddOck
2 haddock lletsSalt and pepper
garlic clove
4 black olives
sheep cheese
-20 cl double cream
Garnish
Cocktail tomatoes
Serve with
Boiled rice
Grease the Omnia ood holder and place the haddock llets in
the bottom. Season to taste. Use a garlic press to squeeze garlic
over the sh. Pit and chop the olives and spread them over the
seasoned llets.
Grate the sheep cheese and spread evenly over the sh, use
sparingly so as not to dominate. Pour on the cream and decoratewith halved cocktail tomatoes. Cover with the oven lid and bake
on a low heat or 20 minutes until the sh is cooked through.
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2
Omnia calzOne
Pastry2 g resh yeast or 8 g dry yeast
2 cl tepid water
0 cl (400 g) plain four
tsp salt
Serve with (suggested options)
Olives, sun-dried tomatoes, sliced red onion, artichoke hearts and vinaigrette
Dissolve the yeast in a little water and add 2 tbs four. Mix to a paste, coverwith a cloth in a warm place and allow to prove or 0 minutes. Make a well
in 60 cl four and pour in the yeast mix, salt and the rest o the water. Fold in
gently and kneed or 0 minutes. Form the dough into a sausage, about 60
cm long, cover with a cloth in a warm place and allow to prove or 2 hours.
Grease the Omnia ood holder. Roll out the dough into a rectangle, 60 x 40cm; use the rest o the four i you need to. Smooth out the strained tomato
sauce over the dough leaving a cm border along one long side. Spread the
ham, mushrooms, cheese and oregano over the tomato. Brush the border
with olive oil and roll long side to long side starting with the side covered
with the tomato and lling. Squeeze the ends o the sausage shape and
press with a ork to seal. Lay the pizza in the greased ood holder, coverwith the oven lid and bake or -40 minutes. Turn the pizza onto a cutting
board and cut into suitable lengths.
Filling can (400 g) strained and crushed
tomatoes
00 g boiled ham cut into strips
200 g sliced mushrooms
0 g grated cheese
oreganoolive oil
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2
leaks au GraTin
00 g leaks (6 leaks)00 g smoked ham cut into strips
2 tbs margarine or butter
2 tbs plain four
20 cl double cream
salt and pepper to taste
juice o a lemon cl grated cheese.
Serve with
Tomato wedges
Grease the Omnia ood holder. Rinse and clean the leaks and cutinto pieces; use all the white and cm o the green. Boil in lightly
salted water or minutes and drain, NB Save the leak stock.
Put the pieces o leak in the ood holder and cover with the ham strips.
Melt the margarine/butter and mix in the four. Add the stock and
cream at little at a time. Season to taste. Fold in the lemon juice
and most o the cheese keep some cheese to sprinkle on top.Pour the sauce over the leaks and ham and sprinkle with the
remaining cheese.
Cover with the oven lid and bake or about 20 minutes on a low heat,
remove when it is a nice golden-brown.
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29
POTaTO and chvreau GraTin wiTh fennel
kg potatoes
ennel
2 garlic cloves
0 cl creamy milk or milk and cream mixed
salt and pepper
20 cl Chvre cheese broken into small pieces
Herbs to taste, eg thyme
Peel the potatoes and cut them into thin slices. Wash and clean
the ennel and cut it into thin slices; nely chop the garlic.
Put the potatoes and ennel into a saucepan and cover with the
creamy milk. Boil gently or minutes. Add the garlic and season
to taste. Grease the Omnia ood holder. Take the saucepan o the
heat and add the cheese and herbs. Pour the mix into the ood holder;
the sauce must be moderately thick but more milk/cream can be
added i required.
Cover with the oven lid and bake in the oven or 40 minutes.
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salmOn wiTh GOrGOnzOla
As tasty salmon dish. Frozen salmon cutlets are ideal.
2 cutlets o boneless, skinned salmon
piece gorgonzola cheese
A drop o dry white wine
Serve withBread and salad
Make a deep cut in each salmon cutlet and ll with gorgonzola
cheese. Grease the Omnia ood holder and place the cutlets in
the bottom. Pour over a small amount o dry white wine.
Cover with the oven lid and bake or 0 minutes on a low heat.The salmon is ready when the cheese has melted.
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sTuffed baked POTaTOes
6 medium potatoes
lumPfish rOefillinG
20 cl Greek yogurt
red onion tbs lumpsh roe
shrimP fillinG
0 cl natural, low at yogurt6 tsp low at mayonnaise
60 cl peeled shrimps
6 tbs chopped dill
Salt and pepper to taste
Wash and scrub the potatoes and allow to dry. Gently mix the llings.Line the Omnia ood holder with aluminium oil. Place the potatoes
in the holder, cover with the oven lid and bake or 4- minutes on a
low heat until tender. Cut a deep cross in each potato while hot and
ll with the lling o your choice.
salmOn and lumPfishrOe fillinG
80 g cottage cheese
cl low at mayonnaise80 g smoked salmon cut into thin strips
90 g lumpsh roe
cl nely chopped onion
6 tsp nely chopped dill
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savOury eGG Pie
A great dish with numerous variations try your own ideas
eggs
40 cl double cream
Salt and pepper
Finely chopped herbs to taste.
Suggested additional ingredients
Boiled potatoes, thinly sliced anchovies llets, chopped dill or chives
00 g thinly sliced ham, bacon, or sausages
0 cl grated cheese
Let over vegetables, meats or sh and tomatoes
Grease the Omnia ood holder. Place the additional ingredients
you have chosen in the bottom o the holder. Whip the eggs.
Heat the cream and gently add to the eggs whipping all the time.
Add chosen herbs and season to taste. Pour the egg mix over the
other ingredients, cover with the lid and bake until the egg mix
is rm and golden brown, 0- minutes. Serve.
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sheeP cheese Pie
Pastry0 g butter
0 cl plain four
pinch o salt
tbs water
Serve withTomato salad
Put the four and salt in a bowl and rub in the butter until it has the
consistency o breadcrumbs. Add the water and quickly kneed to adough. Place the dough in a plastic bag in a cool place and allow to
rest or hour (i you havent got time dont bother it will be tasty
anyway). Roll the dough into a sausage shape, lay it in the bottom
o the Omnia ood holder and press it up the edges to orm a thin
pastry casing. Dice the cheese and chop the onion, olives and garlic
into pieces. Place them in the pastry casing. Whip the egg with agenerous portion o oregano. Add the cream and milk. Pour the mix
over the ingredients in the pie casing and sprinkle with enough
paprika to give it a little colour. Cover with the lid and bake gently
on the lowest heat, 60 minutes.
Filling pkt sheeps cheese
red onion
4 olives
2 garlic cloves
2 eggs
oregano (quite a lot)2 cl double cream
cl milk
paprika
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4
Thick Pancake
400 g pancake mix egg
margarine (melted)
Serve with
lingonberry preserve
Grease the Omnia ood holder. Mix the pancake mix as per
instructions on the packet reduce the quantity o water to
get a thicker mix. Whip in the egg with a little liquid margarine.
Pour into the holder, cover with the lid and bake, 60 minutes.
Serve with lingonberry preserve.
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4
carianas cheese Pie
This cheese pie is a favourite dish on board the Cariana, a Shipman28 from 1976. The recipe has been borrowed from Carina Lerhagen
Matz cookery book for boating people Gott ombord; she is also
on the staff of P Kryss one of Swedens best known boating
magazines.
Pastry0 g butter o margarine
0 cl plain four
tsp salt
tbs water
I in a hurry you can
use a pastry mix
Put the four and salt in a bowl and rub in the butter until it has
the consistency o breadcrumbs. Add the water and quickly kneed
to a dough. Put the dough in a plastic bag in a cool place and allow
to rest or hour.
Roll the dough into a sausage shape, lay it in the bottom o the
greased Omnia ood holder and press it up the edges to orm a
thin pastry casing. Dice the cheese and place in the casing.
Whip the egg and season with paprika and black pepper.
Heat the milk and cream, do not boil, and whip together with the
beaten eggs. Pour the mix over the cheese in the pastry casing.
Cover with the lid and bake gently on the lowest heat until it sets,
40-0 minutes.
Filling
200 g mild Emmenthal cheese or similar eggs
Paprika
Black pepper
0 cl milk
20 cl double cream
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4
african curry
-4 medium size potatoesoil
200 g thin slice, smoked bacon
cashew nuts or peanuts
curry powder (strength to suit)
double cream
apple banana
sultanas
Wash and slice the potatoes (-cm) lay the sliced potatoes in the
bottom o the well greased Omnia ood holder single layer only.
Sprinkle with a little oil, cover with the lid and bake gently on thelowest heat until they sweat, about 0 minutes.
Cut the bacon into thin strips and place on top o potatoes with the
nuts and curry powder, add a little cream. Cover with lid and return
to heat or 0 minutes. Cut the apple and banana into small pieces
and put in the holder with the sultanas. Add a little more curry and
cream. Cover and allow to cook or a ew more minutes.
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macarOni hash
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4
macarOni hash
cooked pastasmall sausages
diced ham
eggs
0 cl milk
Serve withCabbage and lingonberry preserve
Grease the Omnia ood holder. Cut the sausages and pasta into bite
size pieces. Mix with ham and place in ood holder. Beat the egg and
milk together and pour over the pasta and meat to cover. Cover with
the lid and bake gently on the lowest heat, 0 minutes.
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bread basic reciPe
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bread basic reciPe
This is a good basic bread recipe that can be easily varied to suityour taste. Add bran or linseed to make a course bread or mix in
grated left over cheese pieces and eat with soup. You can save
time by portioning the dry ingredients at home and putting them
into plastic bags to take with you.
2 cl water
tbs oil
Pinch o salt
tbs honey or sugar
0 g dry yeast
litre plain four (or mix o fours o your choice)
For the Omnia food holder
Oil and breadcrumbs, wheat-bran or crushed digestive biscuits
Warm the water (4C). Add oil. Salt and honey or sugar and stir.
Add the yeast and hal the four and mix thoroughly. Add the
remaining four bit by bit working in thoroughly and kneed until
you have a good dough. Cover with a cloth and allow to prove
for 0 minutes. Grease the Omnia ood holder and dust with
breadcrumbs. Re-kneed the dough and make a sausage shape
that will t round the holder. Put the dough into the holder and
allow to prove under the lid or a urther 0 minutes. Cover with the
lid and bake gently on the lowest heat until the crust is hard, test
by removing the loa rom the holder and tapping the bottom, i it
sounds hollow it is ready, about 0 minutes.
OTher bread TyPes
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OTher bread TyPes
0 g dry yeast
90 cl plain four
tsp salt
0 cl water
2 tbs oil or melted butter
Grease the Omnia ood holder. Mix the yeast, four and salt.
Warm the water (4C) and add to the four mix with the oil/butter.Kneed until you have a good dough. Make a sausage shape that
will t round the holder; put the dough in the holder and allow to
prove or 20 minutes. Cover with the lid and bake gently on the
lowest heat until the crust is hard. Be sure the temperature is not
too high, test by removing the loa rom the holder and tapping
the bottom, i it sounds hollow it is ready, about minutes.
laGer bread i
You can save time by portioning the dry ingredients at home and
putting them into plastic bags to take with you. Vary the spices orleave out to suit your taste.
0 cl sited rye four
2 cl plain four
tsp salt
2 tsp bicarbonate o soda tsp bread spices or caraway
cl bottled lager or Swedish sour milk
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tbs oil
tbs honey
Grease the Omnia ood holder. Mix the dry ingredients in a large
bowl. Add the lager/sour milk, oil and honey. Mix to a dough.
Put the dough into the holder in pieces and press into shape.
Cover with the lid and bake gently on the lowest heat until the
crust is hard. Be sure the temperature is not too high, test by using
a skewer, about 40 minutes. You can turn the loa ater hal the timeby tipping it onto a plate and sliding it back. NB! It is very hot!
Allow to cool under a cloth.
laGer bread ii
6 cl sited rye and wheat four
0 cl plain four
tsp salt
2 tsp bicarbonate o soda
4 tsp bread spices or caraway
0 cl Swedish sour milk
2 tbs honey
Follow instructions for Lager bread I.
mini baGueTTes
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mini baGueTTes
The holiday makers delight!Great shel-lie at room temperature
and quick and easy to prepare. Place in
the Omnia ood holder, cover with the lid
and bake gently on the lowest heat until
the crust is hard, 20 minutes.
rye bread
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rye bread
By using Swedish sour milk instead of lager you will have a moister dough
that is easier to work with. The syrup can be reduced to 1 tbs but not
less. You can save time by portioning the dry ingredients at home and
putting them into plastic bags.
6 cl rye four or sited rye and wheat four
cl plain four
tsp salt
2 level tsp bicarbonate o soda
2 tbs caraway powder or tbs whole or
crushed caraway or 0 cl seeded raisins
2-4 tbs treacle or dark syrup
0 cl Swedish sour milk or lager + tbs oil
Grease the Omnia ood holder and liberally sprinkle with breadcrumbs.
Mix the dry ingredients in a large bowl. Add the treacle/syrup and sour
milk/lager and oil. Work hard with a wooden spoon to make a dough.
Put the dough in the ood holder and spread evenly with a wet spatula.
Cover with the lid and bake immediately on a low heat, 40 minutes.
You can start on very low and raise the temperature a little ater 0
minutes or so. Test with a skewer to see i the bread is ready.
bread mixes
Follow the makers instructions taking note o our comparable baking
times on a low heat. Do not orget to grease Omnia ood holder and
dust with breadcrumbs.
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aPPle Pie
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aPPle Pie
Pastry
200 g margarine or butter
4 cl four
tbs water
Serve with
Vanilla custard
Rub the butter into the four, add the water and make a pastry.
Put the pastry in a cool place in a plastic bag and allow to rest or +
hours. Grease the Omnia ood holder. Peel, pip and slice the apples.
Place them in the holder and sprinkle with sugar and cinnamon.
Add small knobs o butter/margarine and pour over the sherry, lemon
juice or water. Roll out the pastry on a cutting board or grease paper
dusted in four. Using the ood holder lid as a template cut a lid or
the pie. Place the pastry lid over the apple lling and brush with
beaten egg. Pierce the lid with a ork in a ew places to allow the
steam to escape. Cover with the lid and bake immediately on a
low heat until the pastry is a golden brown, 40-4 minutes.
Allow to cool beore serving.
Filling
apples
4- tbs sugar
tsp cinnamon
tbs margarine or butter
2 tbs sherry
2 tbs lemon juice or water
egg
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annicas suPer sPOnGe
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9
A delicious, moist sponge cake
0 g butter
cl milk
2 eggs
0 cl sugar
2 cl plain four
2 tsp baking-powder
cl nely chopped walnuts
Serve with
Vanilla custard
Grease the Omnia ood holder and dust with breadcrumbs. Meltthe butter and add the milk, keep it hot. Beat the eggs and sugar
together until they are fuy, add the milk mix. Mix the four, baking
powder and walnuts and old into the milk and egg mix. Pour the
mix into the ood holder, cover with the lid and bake until golden
brown on a
very low heat, 0 minutes.
chOcOlaTe cake mixes
Follow the makers mixing instructions. Do not orget to grease
Omnia ood holder and dust with breadcrumbs. Cover with the lid
and bake on a low heat -4 minutes. From time to time check to
see how it is cooking. Allow the cake to cool slightly in the holder
beore serving.
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aPPle cake
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6
pkt sponge mix
-4 cooking apples
cinnamon
sugar
Serve with
Vanilla custard
Grease the Omnia ood holder and dust with breadcrumbs.
Follow the makers mixing instructions and pour into the ood holder.
Peel, pip and slice the apples and push the pieces into the sponge mix.
Sprinkle with the cinnamon and sugar to taste. Cover with the lid and
bake on a very low heat. Allow to cool beore serving.
hOliday halO
nut cake or sponge cake mix
Strawberries, raspberries, pineapple and/or ice cream
Serve with
Whipped cream
Follow the makers mixing instructions and pour into the ood holder.
Cover with the lid and bake on a very low heat. Allow to cool. Turn
upside down and ll the hole with the ruit and ice cream o your choice.
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debOrahs anTarcTiccheese cake
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6
cheese cake
A great cheese cake be careful when removing from the
food holder.
Pastry
g butter
cl sugar tbs water
40 cl rolled oats
20 cl plain four
Garnish
Fresh sweet berries or conserved ruits
I you are using yogurt or Ker allow to drain in a ne sieve or +
hours. Grease the Omnia ood holder and dust with breadcrumbs.
Melt the butter with the sugar and water in a saucepan.
Remove rom the heat and thoroughly mix in the rolled oats and four.
Fill the ood holder with the mix. Cover with the lid and bake or0 minutes on a low heat.
Mix the lling and pour onto the pastry. Cover with the lid and return
to the heat or 2-0 minutes until the lling has set. Allow to cool.
Add the garnish.
Filling
00 g green cheese, natural yogurt,
ker or cottage cheese4 tbs sugar
eggs
Grated lemon rind rom 2 lemons
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easy-Peasy aPPle Pie
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6
00 g butter
2 cl plain four
cl sugar
tsp baking-powder
Filling
apple-sauce or similar
Serve with
Fruit salad and vanilla custard, cream or strained (vanilla) yogurt
Grease the Omnia ood holder and dust with breadcrumbs.
Melt the butter on a low heat. Mix in the remaining ingredients.
Tip the pie into the ood holder and spread evenly. Cover with the
lid and bake on a low heat or minutes. Remove rom heat and
pour on the apple sauce. Cover with the lid and return to the heat
or 0 minutes. Allow to cool and serve.
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banana cake
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6
0 g butter
eggs
2 cl sugar
2 tsp cocoa powder
tsp baking powder
cl milk
juice o lemon or lime
0 cl plain four
bananas
Serve with
Whipped cream
Grease the Omnia ood holder. Melt the butter and allow it to cool.
Beat the eggs and sugar until it is fuy. Add the cocoa, baking-
powder, milk, butter and lime/lemon juice. Fold in the four.
Mash the bananas and mix in. Pour the mix into the ood holder.
Cover with the lid and bake on a low heat or 0 minutes.
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The Omnia recipe collection
ISBN 98-9-6-049-4
Production: Koala Marketing Company AB, Malm, Sweden
Project management, texts and recipe collection Gran Lundn
Recipe controller Lena Engdahl
Design Anna N Kjellgren
Head che and advisor Johan Grtner
Inspiration Anders Billing, thousands o artists and cookery book authors
All recipes have been tried and tested by second year students at the Jrgen Catering College, Malm, Sweden.
Printers: JMS Mediasystem/Mct 200 on Gallery Art Silk 0g
Photographs: Henrik Ahldin, excepting page Atonbladet, page 0 Christer Lundin and pages 4, , 44, 4 Matton
English translation: Mark Wells
www.omniasweden.com
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a cOllecTiOn Of reciPes fOr The Omnia
Caravan, camper, motorhome and boat lovers can enjoyreshly baked bread, dishes au gratin and other delicious
meals using the Omnia recreation oven - the oven on the hob!
The Omnia cookery book contains 0 recipes
isbn 978-91-633-0493-4
7 3 5 0 0 2 9 4 5 0 0 2 1