INTRODUCTION
A wood-fired oven can handle whatever you toss at it, including dessert. So try your hand at some of our recipes, and fully take advantage of this remarkable culinary asset.
Cooking on the Morsø Forno Multifunctional Oven should be a fun rewarding experience. Unlike an electric pizza oven the beauty of the uniquely designed Forno is that it can revolutionize your cooking game, allowing you to produce a mind-blowing array of dishes. It is truly a gateway to a world of tantalising flavours and culinary adventures.
Sinfully delicious dessert’s are ridiculously easy to make in the Forno. The flame of the Morsø Forno Multifunctional Oven creates the perfect caramelization on your fruit, such as pears, bananas, pineapple to name a few.
And who said s’mores were only delegated to camping trips? With the Forno, you can bring this nostalgic camping treat right into your backyard. If you’re a fan of this classic treat, then you know the essential key is about the all-important, fire-kissed toast on the marshmallows. From charity bake sales to school fund-raising events, there’s nothing that wins the hearts of a community like fresh baked brownies. You can put a game-changing twist on your brownies by cooking them in this oven.
THE PERFECT S’MORES
There’s a nostalgic feeling you get when you’re sitting around the fire, crafting that perfect, gooey, melty, sticky S’more.
- Graham Crackers – A graham cracker is a sweet flavored cracker made with graham flour. If your local supermarket doesn’t supply them you can use any good digestive biscuit as a replacement. 16-20 crackers works perfectly depending on how many you plan to make.
- Marshmallows – A traditional s’more is made with marshmallow, but if need a substitution you can try Honey & Peanut Butter, Grill Fruit, or even meringue.
- Chocolate – Milk chocolate is a classic choice for s’mores. It has a sweet and creamy flavor that complements marshmallows and graham crackers. Dark chocolate is a must for those who prefer a richer and less sweet flavor. Cadbury 150g Baking Chocolate cut into small pieces will work easily here, or try a Reese’s Peanut Butter Cup. The consistency and size of the Reese’s works perfectly for a s’more.
- Substitutions – If you replace the Marshmallow with fruit then you can replace the chocolate with cheese. You can also replace chocolate with Lemon Curd [it’s like a Lemon Meringue Pie], or Cookie Butter. If you prefer a salty flavour use Pretzels instead of Graham Crackers.
Preheat the Forno or Grill, and allow the fire to simmer down so the logs are red hot embers rather than a roaring fire of flames.
Break one long graham cracker in half horizontally to make two squares. Break the chocolate bar to fit one graham cracker square, leaving the other graham cracker square open to use as the top. Set aside. Place a marshmallow on a stick and hold it over the heat, rotating often, until the marshmallow is golden brown [or dark brown or burnt, if you prefer!] and the inside is gooey. Remove the marshmallow from the fire and place it on top of the chocolate. Top the marshmallow with the second graham cracker square.
When the S’more is fully assembled, wrap it in between two sheets of foil and place it on the corner front of the Forno to keep warm, while making the remaining ones [it will also help the chocolate to melt a little bit more]. Eat it still warm between your fingers, like a sandwich.
GRILLED PEARS WITH BLEU CHEESE, NUTS AND HONEY
A unique appetizer or the perfect finish to a great dinner party!
- Pears – To check if a pear is ripe, press the flesh gently near the stem. If the flesh gives a little, the pear is ripe and ready to be used in this recipe.
- Bleu Cheese – 150g of bleu [blue] cheese, this cheese also works well if you replace the pears with fresh figs, or apple slices.
- Hazelnuts – 2 tbsps, you can also replace these with Macadamia nuts if preferred or if you are allergic to nuts simply leave them off the recipe.
- 2 tbsps of lemon juice – The acidity from the lemon juice stops the fruit from oxidising, and provide a tangy taste to the pear.
- 6 tbsps of honey – Honey needs to be warmed, you can do this by placing it in the Forno in an appropriate dish, it important not to boil or overheat the honey as it will change the makeup of the honey, and potentially weaken or destroy some of it’s vitamins and minerals.
- Mint Leaves – for garnish.
Preheat the Forno or Grill. Rinse the pears and cut in half, then remove the cores with a melon baller and brush the cut surfaces with lemon juice. Cut the cheese in small cubes.
Using the Tuscan Grill cook the pears face down on the grill for 2-3 minutes. After 2-3 minutes flip them over, fill the wells with cheese and close the grill [or cover the pears with aluminum foil]. Grill for a further 2-3 more minutes until the cheese is melted.
In the meantime toast in a dry pan the Hazelnuts until golden brown, then coarsely chop. Move the pears to plates, drizzle with warm honey and sprinkle with chopped nuts. Serve garnished with mint leaves. Recipe serves 4.
CARAMEL SELF-SAUCING BAKED APPLES
Sweet, plump, juicy Baked Apples, topped with caramel sauce and Ice-cream – need I say more?
- 4 Apples – Australian Modì® Apples are brilliantly sweet and delicious to eat. These inspirational little apples are fresh and juicy, and perfect to use for this recipe.
- 3/4 cup water and 2 tsp cornflour/cornstarch
- 1 cups of Walnuts or Pecans – if you have a nut allergy, this can be substituted with oats.
- 2 tbsp Maple Syrup – Maple Syrup has a woodsy flavour, if you prefer a more floral taste this can be replaced with honey.
- 1 tsp cinnamon, 1/8 tsp ground cloves, 1/2 cup [packed] brown sugar, and a pinch of salt
- 75g or 5 tbsp of melted unsalted butter.
Preheat the Forno. Mix all the sauce ingredients together then set aside while you prep the apples – it will firm up and become scoopable [pop in fridge if its super hot where you are].
Cut the apples in half through the core then use an ice cream scooper, spoon or small knife to scoop out the core. Place apples in a baking dish so they are reasonably snug – you don’t want heaps of space around them. Pile the pre-made filling on the apples – a ice cream scoop is handy to use when doing this. Mix the cornflour with a splash of the water, and mix until disolved, then add remaining water. Pour mix around the apples.
APPLE PIE CALZONE
They taste just like home made apple pie, but without all of the work, and is the perfect dessert to make if you have some pizza dough left over.
- Pizza Dough – You will need enough dough [serves 4] to make a pizza, but for the calzone you will cut it into 4 even pieces
- Apples – 6 cored, peeled and thinly sliced. Granny Smith apples are considered by many to be the “pie apples.” They are known for their snappy tartness and ability to maintain their shape and texture when cooked.
- 2/3 cup brown sugar; 2 tablespoons cornstarch; 1/4 teaspoon nutmeg and 1 teaspoon cinnamon
- 1 tablespoon unsalted butter, melted
- 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon mixed together
Preheat the Forno you want the oven to get to at least 200°c. Then line a baking sheet with parchment paper and set it aside until needed.
Peel, core, and thinly slice your apples. Then in a small bowl combine brown sugar, cornstarch, cinnamon, and nutmeg. Toss the apples together with the sugar mixture, making sure all the slices get evenly coated. On a lightly floured surface roll pizza dough into 8″ [20cm] thin circles.
NUTELLA, ROCKY ROAD PIZZA
It might sound strange, but Nutella pizza is commonly served as a dessert in Italian pizzerias – Buon appetito!
- For the sweet dough – 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 2 tsp dry active yeast
- ½ tsp salt
- ¾ cups plant-based milk [e.g. soy]
- ¼ cup refined coconut oil
- 2 tsp vanilla extract
- For the topping – ½ cup Nutella [or chocolate hazelnut spread] plus more warmed for drizzling
- ⅓ cup vegan semi sweet chocolate chips
- ⅓ cup toasted hazelnuts, chopped
- 1 ½ cups vegan mini marshmallows
- 1 cup fresh raspberries [optional]
Preheat the Forno. In a small saucepan bring the plant milk and coconut oil to 43-46°C [if it gets too hot, let the temperature come down or it will kill the yeast.] Add the yeast to proof for 10 minutes. Stir in the vanilla.
In a large bowl with a wooden spoon or in the bowl of a stand-mixer with a dough hook attachment, mix the flour, sugar, and salt together. Slowly stream in the warm plant milk and oil mixture. If using a stand mixer, run it on a medium-low setting for about 8 minutes. If doing it by hand, remove the dough from the bowl and on a lightly oiled surface with oiled hands [keep a little dish of oil handy], knead it for about 10 minutes. Add extra flour a tablespoon at a time if the dough is very sticky. Don’t add much extra flour – we want the dough to be soft and tacky. Wash out the bowl and grease it with coconut oil. Form the dough into a ball, place it in the bowl and turn it over so both sides are oiled. Lightly cover and let it rise in a warm place for 1 1/2 hours or until roughly doubled in size.
CHOCOLATE BROWNIES
Craving something sweet? The best classic chocolate brownies can be made at home in your outdoor pizza oven.
- Chocolate – 200g dark chocolate chopped [we use 70% chocolate]
- Butter – 90g
- 3 Free range Eggs – Most free-range eggs will have more deeply colored yolks because they’re laid by hens on a varied, nutrient-rich diet.
- 160g Caster Sugar
- 40g Dark Cocoa
- 85g Hazelnuts – If you’re looking for a replacement for whole nuts, consider larger substitutes, like raisins, cranberries or chocolate chips [chocolate on chocolate, need I say more].
Pre heat the Forno. Put the hazelnuts in the small pan and toast in the Forno until aromatic and golden brown. Take them out of the pan and roughly chop with a large knife. Gently melt the butter and chocolate in a pan in the Forno.
Mix the sugar and cocoa in a large bowl with the hazelnuts and add the chocolatey buttery mixture. Beat the eggs just until they are broken up and mix everything together.
Turn the lot into the roasting tin using a flexible spatula to get everything out of the bowl. Bake in the Forno for 15-20 minutes until the top is firm but underneath is still squidgy – this will take less time than cooking the brownies in a conventional oven so keep an eye on them.
Leave in the tin to cool down and chill in the fridge before cutting into squares or serve still slightly warm with vanilla ice cream melting over them.
CONCLUSION
The Morsø Forno Multifunctional Oven gives you the freedom to cook, bake, grill and more. In either case, you are bound for a fun and rewarding experience while cooking all manner of different foods and culinary styles.
From recipes for dessert pizza’s to whipping up your own edible inventions, there are no rules when it comes to expressing your creative culinary side. What’s more, there are precious-few limitations as to what you can cook up and serve to friends and family when you have the power of a Morsø Forno Multifunctional Oven at your fingertips.
This remarkable product transcends the boundaries of traditional barbecues, offering a world of delectable possibilities that will tantalise your taste buds and impress your guests.
REFERENCES
1.S’mores https://morsoe.com/en/recipes/s-mores | https://www.delscookingtwist.com/campfire-smores-indoor-version/
2. Grilled Pears with Bleu Cheese https://eatsmarter.com/recipes/grilled-pears-with-bleu-cheese-nuts-and-honey
3. Caramel elf-Saucing Baked Apples https://www.recipetineats.com/baked-apples/
4. Apple Pie Calzones https://bakerbynature.com/apple-pie-calzones/
5. Nutella Rocky Road Pizza https://crumbsandcaramel.com/vegan-rocky-road-dessert-pizza/
6. Chocolate Brownies https://www.mannafromdevon.com/woodfired/woodfired-chocolate-brownies/
