The sun shines, the temperature rises. Time to roast, grill, bake or stew! The Outdooroven invites you to live outdoors throughout the year and Weltevree selected two delicious recipes specifically for the season. Bake your own Easter bread or enjoy this season’s vegetables with fresh fish from the Outdooroven.
Enjoy your meal!
Sea bass and carrots in the oven
Half a sea bass per serving
Ask your fishmonger to prepare fresh wild sea bass fillets for you. He will be able to provide you with information on quantities.
Wash the carrots and take off the leaves except for a small part at the base of the carrot as this makes for a nice presentation. Drizzle some olive oil on the sea bass and carrots and sprinkle with salt and pepper. Place the ingredients in a baking dish in the top of the Outdooroven for about twenty minutes. Serve from the dish at the table.
500 grams unbleached wheat flour
6 grams of salt
15 grams fresh yeast or 10 grams dried yeast
3 dl water
0,6 dl milk
Nice and festive: baking your own Easter bread! Use organic unbleached wheat flour. It has a nice taste and provides a good texture.
Sift the flour and salt on your work surface. Dissolve the yeast in some water and leave for a couple minutes. Make a little hole in the middle of the flour and pour the yeast mixture in it. Mix with your hands and gradually add lukewarm milk and water. While mixing, work from the inside out. As the mixture forms into a ball, knead it firmly for about five minutes. Dust your hands with flour to prevent from sticking. Work the dough into a ball and place it in a dusted bowl. Cover it with plastic wrap and leave it in a warm, damp, draft-free place to rise. After an hour (or until the dough has doubled in size) knead the dough for another thirty seconds. Form three long rolls and glue the ends together with some water. Braid the bread and glue the ends together. Flour-dust your baking tray before placing the bread in it. Cover and allow it to rise for another thirty minutes. Heat your Outdooroven and place the bread in the top using your Pizza Shovel. Make sure that the stone inside the oven is not too hot. You can measure the temperature with the Magnetic Thermometer. Your bread is ready after about thirty minutes. To test the bread, knock on the bottom. If it sounds hollow it’s done. Leave the bread for twenty minutes before serving it. You’ve now prepared an Easter bread, but you can also use this recipe for other types of bread.