Omnia Oven on the hob Product guide

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The Omnia cOOkery bOOk
– an oven on the hob

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The Omnia cOOkery bOOk
Tasty recipes for the Omnia recreation oven. This ingenious
little oven lets you to bake and make oven cooked dishes
on the hob.
For more information visit www.omniasweden.com

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It is almost twenty years since I bought my first ‘drum oven’. Now dented
and worn it is still an integral part of my kit on board my boat. My first
attempts were with ready made sponge mixes – but, good as they were,
it was not until I started using the Omnia as a normal oven that I began
to realize its full potential. Today I make bread, pies, and an endless list
of dishes au gratin and other tasty meals.
But don’t take my word for it, try it yourself.
Anders Billing

GenTle heaT and Greased
fOOd hOlder
The Omnia will work on any hob and cooking times are about the same as a traditional oven.
Place the ingredients in the round, aluminium food holder – Always grease the Omnia food
holder and, when baking bread, dust with breadcrumbs.
Be careful to adjust the heat source – always medium to low heat. If you are using gas,
mentholated spirits or another flame heat it should be adjusted to just above low. All times in
this cookery book are for an open flame heat. If you are using an electric hotplate, we suggest
you turn the hot plate on and allow it to get hot before using as this makes timing easier.
Making food in an oven without a thermometer may seem strange at first, but once you have
tried and with the help of this cookery book you will quickly learn how easy it is. Always wash
the Omnia in soapy water after use and you will get years of service from it.

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cOnTenTs
Potatoes au gratin 5
Swedish herring delight au gratin 7
Jansson’s temptation 9
Meatloaf with chanterelle sauce 11
Fish pie au gratin 13
Minced meat pie 15
Swedish bay haddock 19
Omnia calzone 21
Leaks au gratin 23
Potato and Chèvre au gratin with fennel 25
Salmon with gorgonzola 27
Stuffed baked potatoes 29
Savoury egg pie 31
Sheep cheese pie 33
Thick pancake 37
Cariana’s cheese pie 39
African curry 41
Macaroni hash 43
Bread – basic recipe 47
Lager bread 48
Mini baguettes 50
Rye bread 51
Apple pie 53
Annika’s super sponge 55
Chocolate cake mixes 55
Apple cake 57
Holiday Halo 57
Deborah’s Antarctic Cheese Cake 59
Easy-peasy apple pie 61
Banana cake 63

POTaTOes au GraTin
5- 8 boiled potatoes
30 cl crème fraïche
10 cl water
1 onion
3 cloves of garlic
black pepper
salt
grated cheese (optional)
Grease the Omnia food holder. Mix the crème fraïche and water.
Slice the potatoes (½ cm). Halve and slice the onion. Thinly slice the
garlic cloves. Gently turn the potatoes, onion and garlic in the crème
fraïche mix. Season with salt and pepper to taste. Pour the mix into
the Omnia food holder. Sprinkle with the grated cheese. Cover with
the oven lid and bake on a low heat for 25 minutes.

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POTaTOes au GraTin
5- 8 boiled potatoes
30 cl crème fraïche
10 cl water
1 onion
3 cloves of garlic
black pepper
salt
grated cheese (optional)
Grease the Omnia food holder. Mix the crème fraïche and water.
Slice the potatoes (½ cm). Halve and slice the onion. Thinly slice the
garlic cloves. Gently turn the potatoes, onion and garlic in the crème
fraïche mix. Season with salt and pepper to taste. Pour the mix into
the Omnia food holder. Sprinkle with the grated cheese. Cover with
the oven lid and bake on a low heat for 25 minutes.

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swedish herrinG deliGhT
au GraTin
600-700 g small herrings
Salt (to taste)
1½ tbs breadcrumbs
2-3 tbs margarine
Filling
Parsley butter, smoked lumpfish roe or
sliced anchovies fillet, tomato ketchup
Garnish
Fresh dill
Serve with
Boiled potatoes and mixed salad
Grease the Omnia food holder. Filet and wash the herrings. Sprinkle
with a little salt to taste (the roe and anchovies are salty so you may
not need salt). Place a small dollop of parsley butter, ketchup and
either a slice of anchovy fillet or lumpfish roe on the herring fillet
and roll head to tail. Tightly pack the rolled herring fillets in the food
holder, one layer only. Sprinkle with the breadcrumbs and a few
small knobs of margarine.
Cover with the oven lid, place on the heat and bake for 20 minutes.
If you use an oven thermometer with probe it should show 60-65°C.
Garnish with small sprigs of fresh dill and serve.

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JanssOn’s TemPTaTiOn
One small tin of anchovies fillets with juice
2 onions
6 medium firm potatoes approx ½ kg
20 cl single cream
1 tbs breadcrumbs
2 tbs butter
Peal and parboil the potatoes; can be done the day before. Peal and
slice the onion and sweat in a frying pan. Slice the potatoes (½cm)
or cut into or strips. Grease the Omnia food holder well.
Lay the potatoes, onions with anchovies in layers. Begin and
end with the potatoes. Pour on the cream and anchovies juice.
Sprinkle with breadcrumbs and finish with a few small knobs
of butter. Cover with the oven lid and bake until the top is a golden
brown and the potatoes are tender, 25-30 minutes. Remove from
the heat and allow to stand for 10 minutes. Enjoy!

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meaTlOaf wiTh chanTerelle
Or mushrOOm sauce
500 g minced meat
4 tbs breadcrumbs
18 cl water
1 medium onion
1 egg
salt and pepper
Chanterelle sauce alternatively mushroom sauce mix
(follow instructions on packet)
fresh chanterelles or mushrooms if required
Serve with
New potatoes and fresh, frozen or tinned vegetables such as carrots
Allow the breadcrumbs to stand in water for a few minutes. Slice and
dice the onion. Mix the onion, minced meat, egg and breadcrumbs and
season to taste. Grease the Omnia food holder and press the mix evenly
into place. Cover with the oven lid and bake for 15 minutes.
Pour over sauce and add fresh chanterelles or mushrooms.
Allow to stand for a few minutes on the hob.
The sauce can also be served separately.

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fish Pie au GraTin
300 g cod filet
Mashed potatoes
10 large potatoes
50 g butter
5-10 cl double cream
1 egg yoke
Salt and pepper to taste
Garnish
100 g pealed shrimps
Grated cheese (optional)
Finely chopped dill
Peel and boil the potatoes. Mash and add the egg yoke, butter and cream
– mash and mix while hot! Season to taste.
Peel and finely chop the shallot and place in a saucepan with the wine;
boil and reduce by half. Add the cream and stock. Bring to boil and
simmer for 5 minutes, thicken with a little potato flour mixed in water.
Add the dill.
Grease the Omnia food holder. Place the fillets of cod in the holder and
season. Cover evenly with the mashed potatoes pushing the mashed
potatoes slightly up the sides and cover with the sauce. Cover with the
oven lid and allow to bake on a low heat for 15-20 minutes. Place the
shrimps on the top and sprinkle with the cheese when the fish is ready.
Bake for 4-5 more minutes.
Remove from the heat and sprinkle with the finely chopped dill. Serve hot.
Sauce
1 small shallot
30 cl dry white wine
25 cl double cream
½ fish stock cube in 5 cl water
Cornflour
Finely chopped dill
Alternative sauce: 1 pkt hollandaise

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minced meaT Pie
Pastry
150 g butter
40 cl plain flour
salt to taste
1 egg
Put the flour and salt in a bowl and rub in the butter until it has
the consistency of breadcrumbs – keep cool. Add the egg and mix
in quickly. Put the dough in a plastic bag and place somewhere cool
for 30 minutes.
Form the dough evenly around the bottom and edges of the greased
the Omnia food holder. Cover with the oven lid and blind bake for
5 – 10 minutes, depending upon the thickness of the dough.
Peel and chop the onion. Gently fry the onion and meat in butter or
oil until brown. Add the crushed tomatoes, tomato pure and water.
Allow to simmer until almost all the liquid has gone – when ready
it should have a creamy consistency.
Chop the olives and gently mix with the prepared minced meat, stir
in crumbs of feta. Place the mixture in the dough casing, cover with
the oven lid and bake for a further 30 minutes.
Filling
250 g minced meat
1 onion
1 tin crushed tomatoes (400 g)
1 tbs tomato pure
10 cl water
10 large black olives
100 g feta

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