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29th November 2021 by Dan

Makes 24 pieces

Ingredients

  • 12 oz (325g) Plain flour
  • 8 oz (225g) Butter
  • 4 oz (110g) Caster sugar
  • Pinch salt
  • 1 jar (340g) Mincemeat
  • Icing sugar to finish

Method

Oven: ESSE 180 (thermodial at about half past the hour)
Prepare ahead: Will keep in a tin for a few days if well hidden
Freeze: Yes. Cut into squares before freezing so it is easy to take out as many or as few as you need

  1. Line a tin 20 x 20 cm (8 x 12”) with greaseproof paper.
  2. Put the flour, sugar, salt and butter into a processor and whizz until the consistency of sand. Tip about half of this into the tin and press down firmly – use the bottom of a tumbler or your hand!
  3. Spread the mincemeat over the tin, then tip on the rest of the shortbread mix. Spread over and press down.
  4. Cook for 25 minutes until pale golden. Allow to cool completely before turning out, cutting into squares and dusting with a little icing sugar.

Tagged With: Baking, Ovens, Sweet

29th November 2021 by Dan

Serves 4

Ingredients

  • 1lb (450g) Brussels sprouts
  • 1 oz (25g) Butter
  • 1 oz (25g) Plain flour
  • ½ pint (300ml) Milk
  • 1 tsp Dijon mustard
  • 2 Eggs
  • 3 oz (75g) Cheddar cheese
  • Salt and pepper

Method

Oven: ESSE 200 (thermodial at about 25 past the hour)
Prepare ahead: 1 hour
Freeze: Before baking

  1. Trim and halve the sprouts (if they are large) and put into a pan, cover with water and put onto the boiling plate. Boil for 3-4 minutes until tender. Drain and pile into an ovenproof dish (2 pints / 1 litre). Put into the slow cooking oven to keep warm while you make the sauce.
  2. Melt the butter in the still-warm pan and stir in the flour, off the heat. Slowly add the milk, stirring all the time. Set onto the simmering plate and bring to the boil, stirring.
  3. Grate the cheese and separate the eggs.
  4. Remove the sauce from the heat and stir in the cheese, mustard and egg yolks. Whisk the egg whites then fold them into the sauce.
  5. Pour over the sprouts and then cook in the centre of the hot oven for 15-20 minutes until puffed up and golden.

Tagged With: Hotplate, Ovens, Vegetarian

29th November 2021 by Dan

Serves 4

Ingredients

  • 1lb (450g) Sprouts
  • 2 tbsp Sesame
  • 1 tbsp Sesame seeds
  • Salt and pepper

Method

Oven: ESSE 220 (thermodial at about 25 past the hour)
Prepare ahead: Prepare and coat the sprouts and chill for up to 24 hours before cooking
Freeze: No

  1. Line a shallow baking tray with greaseproof paper.
  2. Trim and prepare the sprouts.
  3. Pile into the roasting tin with the sesame oil and seeds, shaking to coat everything in the oil.
  4. Hang the tin from the second set of runners and roast for 8 – 10 minutes, season and serve.

Tagged With: Ovens, Vegetarian

4th June 2021 by Dan

Recipe by Sarah Whitaker

Tagged With: Baking, Ovens, Sweet, Vegetarian

11th March 2021 by Dan

This tea loaf which translates from the Welsh as “speckled bread” uses dried fruit soaked in hot tea the night before and then slowly baked in the ESSE oven. There are many variations but I am keeping mine simple and frugal. I used Earl Grey tea and 100% wholemeal flour for a healthier loaf but you can always use self-raising white flour.

Ingredients

  • 350g mixed dried fruit
  • 300ml strong hot tea
  • 175g light muscovado sugar
  • 275g wholemeal self-raising flour or just self-raising flour
  • 11/2 teaspoons mixed spice
  • 2 eggs, beaten

Method

  1. Put all the dried fruit into a bowl, add the sugar and pour over the hot tea.  Stir well, cover and leave overnight.
  2. Preheat the oven to 150C.  Lightly grease a 2 lb loaf tin and line it with parchment paper.
  3. Stir the flour, mixed spice and eggs into the fruit mixture, mix thoroughly and then spoon the mixture into the prepared tin.  Spread the top as flat as you can.
  4. Bake for about 1 ½ hours or until well risen and firm to the touch.  Check if the cake is cooked by inserting a clean skewer into the centre and it should come out clean.
  5. Allow to cool in the tin for before removing from the tin and leaving to cool completely on a wire rack.
  6. Serve in slices, buttered.

Recipe from Philippa Vine, Bluebell Farmhouse Kitchen

Tagged With: Baking, Ovens, Savoury, Sweet, Vegetarian

26th January 2021 by Dan

January is the month we hit ‘peak orange’ when the harvest of these citrus-packed fruits begins across southern Europe.

This year has seen a bumper harvest of ‘naranjos’ or Seville oranges – the iconic fruit of southern Spain.

Marmalade – that quintessentially English delicacy – is what we usually associate with Seville’s finest, but the orange harvest also serves as a reminder of sunnier times ahead, when we can look forward to enjoying al fresco lunches in a delightful Andalucian plaza as spring returns to the Med and the orange blossom is everywhere.

This dish takes us beyond Marmalade to a wonderfully zingy yet surprisingly delicate dessert – think classic tarte au citron – but with more natural sweetness and a dash of Spanish passion. Salud!

Ingredients

Sweet pastry shortcrust pastry case

For the Filling

  • 3 Seville oranges, zest and juice
  • 3 eggs
  • 110g caster sugar
  • 300ml double cream

Method

  1. You will need a 25cm x 4cm tart tin.
  2. Line the tart tin with pastry and bake it blind in your ESSE at 180C (vent open) for about 25 minutes.
  3. Place the zest and juice of the oranges in a bowl with the eggs and the sugar.
  4. Mix together and then add the cream.
  5. Lower the oven or use the bottom oven set at 150C (vent closed) and carefully pour into the baked pastry case.
  6. Bake in the oven for about 25 – 30 minutes until the filling is set.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

Tagged With: Baking, Ovens, Savoury, Sweet, Vegetarian

30th June 2020 by Dan

Roxy Bannerman has shared this super-simple dairy-free recipe which Italians traditionally eat for breakfast.  It’s the perfect excuse for cake in the morning. Cake for breakfast…why not?

Ingredients

  • 175g 00′ flour or plain flour
  • 2 tsp baking powder
  • pinch salt
  • 3 eggs
  • 150g olive oil
  • 150g caster sugar
  • juice and zest of 1 lemon

Method

  1. Preheat the oven to 180. Grease and line a loaf tin.
  2. Mix together the eggs, sugar, oil, lemon juice and zest in a large bowl until well combined.  Sift over the flour and baking powder and fold in with the salt.
  3. Pour into the loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean.
  4. Cover with foil after 30mins if you think it’s browning too much.
  5. Cool on a wire rack and store in an airtight container for up to two weeks.

Recipe by Roxy Bannerman

Tagged With: Baking, Ovens, Savoury, Vegetarian

30th June 2020 by Dan

This sumptuous summer cake isn’t too sweet and makes the most of seasonal soft fruit which should be at their best around now.

It’s nice and moist and benefits by being served with some berries or a fruit compote and a nice dollop of cream, crème fraiche or ice-cream on the side. Enjoy!

Ingredients

  • 210g soft butter
  • 210g caster sugar
  • 3 large eggs
  • 250g Self raising flour
  • 150g ground almonds
  • 50g flaked almonds

Method

  1. Grease and line a 20cm cake tin.
  2. Cream the butter and the caster sugar together. Add the eggs gradually, taking care not to split the mix.
  3. Sieve the flour and add the ground almonds, then mix this into the butter, followed by the raspberries.
  4. Fill your cake tin. Smooth over and sprinkle with the flaked almonds.
  5. Bake at 170˚C for 50 mins, vent closed, middle shelf of top oven.

Recipe by Dominique Ashford

Tagged With: Baking, Ovens, Sweet, Vegetarian

30th June 2020 by Dan

Delicious served with summer salads and to make it even easier, use a jar of roasted peppers. If you can get good quality halloumi, then all the better. A useful tip when making pastry, keep the flour and butter cold in the fridge or freezer, it will make it easier to roll out and handle and it is a ‘no blind bake’ pastry recipe too! You will need a 23cm loose-bottomed flan tin.

Ingredients

For the pastry:

  • 150g plain flour
  • 35g polenta
  • 90g butter, cold
  • 1 egg

For the filling:

  • 3 large red peppers, roasted and peeled or use a jar ready roasted, chopped
  • A good handful of fresh mint, finely chopped
  • 250g halloumi, drained and coarsely grated
  • 2 egg yolks and 2 whole eggs
  • 284ml (a carton) single cream
  • Freshly ground black pepper

Method

  1. Preheat the oven to 190C (375F, Gas mark 5).  To make the pastry, put the flour, polenta and butter in a food processor and process briefly until breadcrumb consistency.
  2. Add the egg and continue processing until it forms a dough.  Roll out and carefully line the flan tin.
  3. Place the tin on a baking sheet ready to put in the oven and before you add the filling. Fill the pastry case with half the halloumi and peppers and cover with chopped mint.
  4. Beat the eggs and cream together and plenty of black pepper (do not add salt as the cheese has the ideal amount).
  5. Carefully pour the egg mixture into the tin and top with the remaining cheese and peppers.
  6. Cook in the oven on the base of the ESSE and cook until set and tinged golden brown for about 30 – 35 minutes.

Recipe by Philippa Vine

Tagged With: Baking, Ovens, Savoury, Vegetarian

30th June 2020 by Dan

Ingredients

  • Half a Pineapple.
  • 170 grams unsalted butter, softened
  • 100 grams light brown sugar 100 grams vanilla sugar
  • Zest of 2 small lemons OR limes and juice of 1
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 195 grams plain flour (Or 100g flour and 95g desiccated coconut
  • 250 grams creme fraiche or plain yogurt.

Method

  1. Halve the pineapple. Slice off skin. Take the core out. Slice into semi-circles.
  2. Grease / line an 8-inch cake tin.
  3. Lay pineapple in a pretty pattern and sprinkle a little Demerara sugar over the top.
  4. Beat the sugar and butter in a mixing bowl or food mixer with paddle.
  5. Add eggs one at a time. Add zest and juice of lemons, vanilla paste.
  6. Add flour (and desiccated coconut) and baking powder. Beat on slow until flour is incorporated.
  7. Add creme fraiche and keep beating. If batter is very thick and not dropping consistency add 1 – 2 tspns of milk.
  8. Put half your batter over the pretty pineapple pattern in the tin.
  9. Add a few more pineapple chunks if you have some left. Add rest of batter.
  10. Bake low on 160-170 degrees for 45-55 minutes. Use a skewer to test cake is done.
  11. This is a fresh fruit cake, so it needs to be cooked for longer and slower than dryer cakes.
  12. It might take a little longer than one hour in the ESSE at the above temperatures.
  13. Just check every 5 minutes after 55 minutes has passed.
  14. Leave to cool a little and then turn out upside down.

Recipe by Miranda Rose Shearer

Tagged With: Baking, Ovens, Sweet, Vegetarian

30th June 2020 by Dan

THE ESSE 990 ELX can handle this simple but sumptuous tart. I have never baked tarts to complete perfection until I started cooking with an ESSE. I have no idea what happens to them inside the oven, but the end result is perfection. The crust is always golden, the wobble and height of the tart make me smile every time.

If you want to impress your lunch guests or just make a picnic with a difference, this is the tart for you.
Best served with a good green salad, and as Nigel Slater suggested when he wrote a beautiful piece about this tart, it is a good dish for an unpredictable summer.

Serves

6 people

For the pastry

  • 22cm pastry case
  • beaten egg for brushing
  • 120g plain, white organic flour
  • 60g unsalted butter
  1. Sift the flour and a pinch of salt into the food processor, then cut the cold butter into small pieces on top of it.
  2. I process it for 20-30 seconds, then add ice-cold water through the top, 1 tbsp at a time, with the machine running. About 2 to 3 should do it. If the paste is still in crumbly little bits after a minute or two, add 1 tbsp more of water, but remember, the more water you use, the more your pastry will shrink when you bake it blind.
  3. The moment it has cohered into a single ball, stop, remove it, wrap it in clingfilm and put it in the fridge for 30 minutes. There are plenty of pastry videos to watch on my @mirandaroseshearer Instagram page…
  4. Roll pastry out and bake blind for 10 minutes at 190 degrees and then take the baking parchment and beans off, prick with a fork and bake for another 5-10 minutes. I check after 5 minutes and if it is still too anaemic, I pop it back in for another 5 minutes.
  5. Brush the egg over the surface of the tart while it is still hot. This is a little trick to seal the tart.

The tart filling

  • 325g undyed smoked haddock
  • 300ml Jersey milk (or 100ml milk & 200g crème fraiche)
  • 30g butter
  • 1 small onion, finely chopped
  • 1 stick of celery, finely chopped
  • 30g plain flour
  • nutmeg
  • a bunch of watercress, stalks removed, finely chopped
  • 2 eggs, beaten
  • 2 tbsp grated Parmesan
  1. Put the haddock and milk in a Pyrex dish, season with pepper and a couple of little knobs of butter. Cook in the same oven as the pastry at 190 degrees while you bake blind. You could cook it on the top in a saucepan with the milk. Bring to the boil and then turn it down and simmer for 10 minutes.
  2. Remove and skin the fish and flake into a large bowl. Reserve the milk separately.
  3. Heat the butter in a non-stick saucepan, add the onion and celery and cook gently, until softened. Stir in the flour and cook for a few minutes, then add the reserved poaching milk and stir until the sauce has thickened. Season with a little salt, pepper and the grated nutmeg. Remove from the heat and stir into the fish, adding the watercress and beaten eggs.
  4. Pour into the pastry case and sprinkle the top with grated Parmesan. Bake for 25 minutes, when the tart will have risen and be crusted a delectable golden brown. Leave to cool slightly before turning out and eating hot.

Recipe by Miranda Rose Shearer

Tagged With: Ovens, Savoury

12th May 2020 by Dan

Ingredients

  • Fresh spring asparagus
  • Halloumi cheese
  • Bread
  • Olive oil
  • Garlic leaves (you can use lettuce if you have some, or parsley)
  • Lemon juice
  • Salt and pepper for seasoning

Method

  1. Griddle some fresh spring asparagus and halloumi cheese direct on the hotplate.
  2. Toast some old bits of bread left over in the hot oven, drizzling it with oil.
  3. Add some wild garlic leaves (you can use lettuce if you have some, or parsley) then mix it all together and toss with fresh lemon juice, olive oil salt and pepper.

Simple – quick – and seasonally delicious!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

Tagged With: Hotplate, Ovens, Savoury, Starter, Vegetarian

7th May 2020 by Dan

Named after the recipe was issued by the Ministry of Food.  They would save up their butter and sugar rationing for this recipe to give it to children for a special treat.

Ingredients

  • 2 heaped tablespoons golden syrup
  • 110g butter
  • 110g sugar
  • 1 heaped tablespoon cocoa powder
  • 125g toasted breadcrumbs

Method

  1. Boil together the syrup, butter and sugar, whisk together to get them well mixed.
  2. Stir in the toasted breadcrumbs and cocoa powder. Mix well.
  3. Spoon into a shallow tray and allow to cool and set.
  4. When set, cut into squares.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

Tagged With: Baking, Hotplate, Ovens, Sweet, Vegetarian

7th May 2020 by Dan

Serves

6 people

Ingredients

Shortcrust Pastry made with wholemeal flour

  • 180g / 6oz flour
  • 90g / 3oz butter
  • 1 tablespoon water.

Pastry needs to be rolled and chilled in the tin.

Then bake blind at 180 for 10 minutes and without the baking beans for another 5 minutes. I am a great believer in baking blind even if it doesn’t mention it in a recipe. I hate soggy bottoms.

Filling

  • 3 potatoes, peeled, halved and boiled
  • 30g butter
  • 3-4 tbsp milk or cream (I used 2 tbsp crème fraiche and 2 tablespoons milk)
  • 450g / 1lb onions finely chopped
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 2 tbsp chopped parsley or mix parsley, chives and thyme (I scattered thyme on top of the tomatoes)
  • 120g of hard cheese – I mixed Cheddar, Comte and Gruyere
  • Salt, pepper and two ripe tomatoes sliced for top of tart

Method

  1. Roll pastry thinly and line large tart case or 6 small ones. Bake Blind for 10 mins, then another 5 mins without beans.
  2. Finely chop the onions and garlic and sauté in the olive oil slowly in a frying pan on a low heat. If they need a little water towards the end to keep softening add a tablespoon.
  3. Boil the potatoes until cooked. Drain and leave to steam for a little.
  4. Mash them with the butter and milk / crème fraiche. Add the onions and herbs and half of the grated cheese to the mashed potatoes. Season well.
  5. Leave to mash to cool to tepid. Pop into the tart case and smooth.
  6. Sprinkle on the remainder of the cheese. Top with the sliced tomatoes and thyme.
  7. Bake for 20 minutes until gratinéed and bubbling.
  8. Leave to cool and serve with a green salad or wrap and take on your picnic.

Recipe by Miranda Shearer, Sandpits Heating Centre.

Tagged With: Hotplate, Ovens, Picnic, Savoury, Starter, Vegetarian

7th May 2020 by Dan

Ingredients

  • Use oxtail or shin of beef – remove all surplus fat.
  • Carrots, onion, celery, turnip if liked and seasoning.
  • Plain flour, tomatoes, skinned, lemon juice, mixed spice, a pinch of grated nutmeg, cinnamon.
  • Herbs: parsley, sage, thyme, bay leaf suspended in gauze bag – tied with string.

Method

  1. In a large thick saucepan, put a little oil to heat.
  2. Mix flour and spices together and coat each piece of meat thoroughly.
  3. Fry slowly on all sides.
  4. Cover with cold water.
  5. Make up herb mixture – tie with string to handle, add a squeeze of lemon juice and simmer gently for approximately two hours in the ESSE cooker.
  6. Meanwhile prepare all the vegetables then add to the meat, bring to the boil and again simmer for another 30 minutes or until the vegetables are cooked.
  7. Season well at this stage and thicken with cornflour or any other way you choose. A mixture of beans or lentils can be added before simmering stage if liked.
  8. This stew improves by standing overnight in the fridge and eaten the next day.

Recipe by Phiilipa Vine, Bluebell Farmhouse Kitchen.

Tagged With: Family Meals, Hotplate, Ovens, Savoury

7th May 2020 by Dan

This is a lovely savoury cake to make with leftover bits of cheese, ham or olives left in the fridge. It’s great picnic food or a nice savoury treat to serve with an aperitif. It’s definitely one to experiment with, would be delicious with stilton and walnuts or chopped mozzarella and chorizo, the choice is yours.

Ingredients

  • 300g Plain Flour
  • 200g Grated cheese of your choice, or you can include some crumbled feta.
  • 200g ham or cooked bacon, chopped small
  • 150g melted butter
  • 4 eggs
  • 2-3 tbsp milk
  • 7g (1 sachet) fast action dry yeast
  • salt and pepper

Method

  1. Preheat the oven to 200˚C
  2. Grease a large loaf tin.
  3. Put all of the ingredients into a large bowl and mix well. Scrape into the prepared tin.
  4. Leave in a warm place to rise for an hour, the top of the ESSE is ideal.
  5. Bake for 10 mins and then turn the oven down to 180˚C and bake for a further 25-30 minutes.  Insert a skewer into the centre to check that it is cooked through, it may need a few minutes longer.
  6. Leave the cake in the tin to cool for 15 minutes on a wire rack, turn out and ideally eat warm.
  7. Leftover cake keeps well for up to 5 days wrapped in greaseproof paper and stored in the fridge.

Recipe by Roxy Bannerman, Roxy’s Sauces.

Tagged With: Baking, Ovens, Savoury

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