A special Christmas recipe created for the ESSE Ironheart wood-fired stove by pastry chef, Dominique Ashford at Dale House Barn, B&B, and Kitchen in Slaidburn near Clitheroe.
The Ironheart cook stove is the essence of ESSE, it embodies everything we know about wood-fired cooking and heating distilled into one iconic appliance. Offering a large clear view of the flames the Ironheart provides a dependable source of heat and sustenance. The timeless design and simple styling reflects state-of-the-art quality British engineering, incorporating 170 years of ESSE cooking stove design and innovation.
Dominique is the owner of Dalehouse Barn, B&B, and Kitchen. Serving wild food and fantastic cake, offering cookery courses and mountain biking routes through the Forest of Bowland (AONB) and the Yorkshire Dales.
ESSE has worked with Dominique since 2019 on the development of the electric range cookers and wood-burning cook stoves immediately recognising their potential for baking amazing desserts.
“I’m used to working with large-capacity commercial ovens and when I saw the quality of the cakes and loaves emerging from these amazing ovens, I had to find out more about them.”
“Because of the weight and depth of the ovens, they simply don’t lose any heat, so you can be confident about baking delicate dishes like meringues, which require real precision to get absolutely right. The heat is also incredibly consistent and evenly distributed, so an ESSE really does bake amazing cakes and desserts.”
In addition to the Ironheart in the barn, Dominique has a new ESSE 1000 X electric range cooker in the kitchen at her farmhouse B&B and Kitchen where she develops new recipes and hosts guests at cookery courses.
Dominique will be sharing mouth-watering recipes and baking tips on the ESSE website and social media. She joins an established product development and demo team that includes River Cottage chefs and cookery writer and tutor Philippa Vine.
Recipe:-
Almond and Apricot Bites
500g ground almonds
300g caster
Vanilla seeds from 1 pod
4 egg whites
50ml Amaretto
Mix, and roll into a long sausage shape approx. 4cm thick. Cut and shape into small mounds. Top with a slice of dried apricot, and dust with icing sugar.
Bake 170°C [ESSE dial guide low end of HOT] for 15-20 minutes.
Delicious served with an English Stilton.
Contact Dale House Barn, B&B, and Kitchen - dalehousebarn.co.uk/
Contact ESSE Stoves and Range Cookers - www.esse.com/
29 июл 2024
