Good is the evil of great - Recipes to let your taste buds do the talking

Good is the evil of great - Recipes to let your taste buds do the talking

HOUNÖ believe that good is the evil of great. They don't want you to settle for anything less than excellence. Their multi-functional combi ovens are the solution to any culinary challenge. And they love multitasking. So it's time to let your taste buds do the talking. HOUNÖ boasts the widest range of combi ovens in the world. Feel the quality of the door handle in stainless steel and touch the display to discover just how easy it is to use. Smell the enticing aroma coming from the oven and let your taste buds explore the delicious results. There's no limit to what you can cook with the HOUNÖ Slimline Combi Oven. From baking bread to roasting chickens and steaming vegetables in addition to every type of food in between.

So the photos look good, but how do you cook these dishes...

To show how easy these dishes are to create with HounO Combi Oven in your Kitchen, check out these recipes.

Sourdough Bread Rolls

Sourdough Starter

100ml Rye flour 100ml Durum flour 100ml Plain flour 300ml Water    

Method

Mix all above ingredients together. Leave the mix to stand at room temperature for 2-4 days stirring daily until it smells sour. The sourdough can then be frozen in batches of 500g.    

Sourdough Bread Ingredients

10g Yeast 200g Sourdough Starter 400g Water 450g Plain flour 150g Wheat flour 20g Salt    

Method

Mix yeast, sourdough, water, plain flour and wheat flour in a mixing machine. Use the dough hook and mix at full speed for approx. 10 mins or until the dough no longer sticks to the hook. Let the dough stand for 2 minutes in the mixing bowl. Add the salt to the mix and mix well. Transfer the dough to containers pre-sprayed with fat spray and store in fridge overnight. he dough will rise to 3 times the size overnight. Flour a work surface, turn out the dough carefully keeping the air in the dough. Cut into rustic bread rolls.  Lay on 20mm HOUNÖ non-stick trays.    Bake the bread using the following cooking steps   Preheat - 270°C - 1 min **Note** – Insert bread CombiSmart - 250°C - 100% Fan speed - 90 Humidity - 2 minutes Hot Air - 250°C - 100% Fan speed – Closed exhaust - 3 min Hot Air - 210°C - 100% Fan speed - Closed exhaust – 12 seconds manual steam injection - 3 min Hot Air - 200°C - 100% Fan speed - Closed exhaust – 10 seconds manual steam injection - 3 min Hot Air - 220°C - 100% Fan speed - Open exhaust - 3 min    

Recommended trays

750ml Whipping cream 300g Raspberries 1 tablespoon Vanilla sugar   HOUNÖs 20mm non-stick trays. 

Chef's tip

Any sourdough starter not used in the recipe can be frozen and used again in the future.

Pizza a la HOUNÖ

Pizza is a favourite dish you can easily make in a HOUNÖ Combi Oven. In this recipe, the pizza has a simple filling of tomato sauce, bacon, rosemary and cheese, but you can always get inspired and use the filling you like best – the only limit is your imagination!

Ingredients and preparation

Pizza base

30ml Water 10g Yeast 4tbsp Oil 15g Salt 345g Tipo 00 220g Durum   Dissolve yeast in water, put into a mixing machine then add the rest of the ingredients into the water. Mix at slow speed until it forms a dough. Divide the dough into 4 pieces, and leave to rise for 2 hours at room temperature or put in the refrigerator overnight.  

Filling

Tomato sauce (can be purchased or made yourself) Pizza cheese Bacon (veal, turkey or pork) Rosemary   Bake the pizza according to the following steps:   Preheat - 240°C - 1 min **Note** – insert product ClimaOptima - 220°C - 40% humidity - 7-8 minutes on a HOUNÖ Combi sheet   

Chef's tip

Add your favourite flavour and make the recipe unique.

Pizza a la HOUNÖ

The dough can also be used as a dessert pizza, for example with peanut butter, chocolate or maple syrup and berries used a filling.

BBQ Spareribs

The secret of this recipe's success stands in the twist of flavours in the BBQ sauce, but also in the unique cooking method in the HOUNÖ Combi Oven.

Ingredients and preparation

10 pcs. fresh spareribs

BBQ sauce

300g Ketchup 100g Honey 300g Brown sugar 150g Apple vinegar 150g Sweet chilli sauce 100g Soy sauce 50g Hot sauce 35g Salt 60g Coffee 35g Liquorice syrup 30g Smoked Paprika 50g Dijon mustard 5g Chilli powder 8g Garlic powder 3g Ginger powder 10g Celery salt 5g Lemon pepper   Mix all ingredients in a bowl and stir until there are no lumps.  

Ribs

The ribs shall be cooked twice before serving.

First Cook

Spread the BBQ sauce on the ribs in a thin layer. To cook the ribs go to the main screen, “Press recipes” then press “pork”. Scroll down to “spareribs / preparation”. Scroll down to “spareribs / preparation”. When finished put the ribs in the refrigerator.

Second Cook

Spread the ribs generously with BBQ sauce. Form the main screen push “recipes” then “pork” then scroll down to “spareribs / grilling”. Spread the ribs generously with BBQ sauce. When the ribs are done, brush more BBQ sauce for a shiny glazed finish.

Chef's tip

Add your favourite flavour and make the recipe unique.

Creme Brulee

Ingredients

700g Whipping cream 300g Milk 200g Sugar 250ml Egg yolk 1 Vanilla pod scraped    

Method

Mix the cream and milk with the vanilla and slowly warm in a pan on the stove to extract the flavour. Mix the egg yolk and the sugar well until the sugar crystals have dissolved. Pour the warm milk and cream into the egg mix while mixing slowly. When mixed transfer the mix back to the pan and return to a medium heat, cook gently while constantly stirring til the mix reaches a temperature of 65°C. This will thicken the mix slightly and keep the vanilla seed suspended in the mix. Pour into ramekins and use the following cooking steps Preheat – 120 – 1 min Note – insert product CombiSmart – 110°C – 50% humidity – 15-20 minutes The Brulees should have a slight wobble in the middle when removed from the oven.

Chef's tip

For a different style of flavour add 1 broken lemongrass stick and 30 g peeled ginger to the milk and cream when first heating. This gives a fragrant summer taste.

Raspberry Roulade

For the Genoise Sponge

4 Eggs 125g Sugar ½ tablespoon Baking powder 100g Plain flour   Whip the eggs and the sugar at a high speed until stiff, light and fluffy. Sieve the flour and baking powder together, fold them slowly into the whipped eggs careful not to lose the trapped air in the mix.  Spread the mix evenly over two 1/1 gn baking sheets with baking paper. Bake with following instructions   Preheat oven at 225°c for 1 minute. Stop(insert tray and close door) Hot air at 175°c for 6 minutes    

For the Raspberry Filling

750ml Whipping cream 300g Raspberries 1 tablespoon Vanilla sugar   Add all ingredients together in a mixing bowl and whisk until the mix starts to become thick, continue until it has a spreading consistency. Spread the cream over the sponge and roll the sponge from side to side. 

Chef's tip

You can replace 30g flour with cocoa powder to create a chocolate and raspberry roulade. Check out the HOUNÖ CPES1.10 Slimline 10 Tray Combi Touch Controls

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