How is it possible to bake bread in the middle of the forest? 🌲
With the Omnia oven.

Place the bake-off bread inside, light the gas, and wait until the loaf turns perfectly golden.

Pro tip: use the oven rack for an even bake 😎🔥

#winter #bakeoff #omniaoven

🍎Two Ways Stuffed Baked Apples 🍎
in the Omnia Oven


Ingredients:

4 large sweet apples

Dates

Raisins

Nuts of choice (e.g. almonds, pecans, walnuts)

Honey

Hazelnut spread

Cinnamon

A little butter


👉Cut the tops off the apples and carefully hollow them out, keeping the lids.
👉Finely chop the dates

and pecans. Roughly chop the remaining nuts of choice. Melt a little butter in a pan and briefly

sauté the dates and pecans.
👉Fill this mixture into two of the apples.
👉In the same pan, briefly sauté the raisins and almonds in butter. Fill this mixture into two more apples. Drizzle with honey, add a

little hazelnut spread, and sprinkle with cinnamon to taste.
👉Place the apple lids back on top. Set the

stuffed apples on the rack inside the Omnia oven and bake over medium heat for about 15–25

minutes, depending on how soft you like the apples.

#bakedapples #rvcooking #quickandeasy

Recipe for a cozy evening 🥰

Ingredients – Bolognese-style sauce:
• 2 dl (¾ cup) lentils, soaked 3 hours
• 400 g (14 oz) soy mince
• 1 bell pepper
• 1 large onion
• 6 garlic cloves
• 2 tbsp tomato paste
• 1 can (400 g / 14 oz) crushed tomatoes
• 1 tbsp black pepper
• 1 tsp smoked paprika
• 2 tbsp paprika powder
• 2 vegetable bouillon cubes
• 1 tbsp soy sauce

White sauce:
• 50 g (3.5 tbsp) margarine
• 3–4 tbsp gluten-free flour
• 800 ml (3⅓ cups) oat milk
• 1 dl (⅓ cup) nutritional yeast
• Salt & white pepper

Other:
• 1 package gluten-free lasagna sheets
• Extra nutritional yeast

👉 Sauté onion, bell pepper & garlic.
👉 Add remaining bolognese ingredients, simmer until lentils are tender.
👉 Make the white sauce and let thicken.
👉 Layer sauces and lasagna sheets in the Omnia pan.
👉 Cook on low heat about 1 hour.

While it cooks: build a small fire. Slow down.
Serve & share.
Who would you invite for this cozy evening?

#omniasweden #rvcooking #vanlifecooking

Zebra Cake 🦓

Ingredients:
• 300 g flour
• 35 g cornstarch (or other starch)
• 150 g sugar
• 1 packet baking powder
• 300 ml milk
• 160 ml oil
• 1 packet vanilla sugar
• Juice of half a lemon
• 1 tbsp apple cider vinegar
For the chocolate batter:
• 3 tbsp raw cocoa powder
• A splash of milk (about 3–5 tbsp)

👉Mix flour, cornstarch, sugar, baking powder, and vanilla sugar.
👉In a mixing bowl, combine milk, oil, vinegar, and lemon juice, then mix with the dry
ingredients until smooth.
👉Pour half the batter into another bowl, stir in cocoa powder, and add a bit of milk if the batter
is too thick.
👉Alternate spooning light and dark batter into the Omnia pan (light–dark–light–dark, etc.).
👉Bake 10 minutes on high heat, then another 40 minutes on low heat (check doneness with
a skewer) Enjoy! 😊

#baking #rvcooking

🍞 Bread in 4 Variations – One Dough, Four Flavors 🍞

Ingredients

Basic Dough
• 500 g wheat flour (≈ 4 cups)
• 1 sachet dry yeast / 2¼ tsp
• 1 tsp sugar
• 2 tsp salt
• 300 ml lukewarm water (≈ 1¼ cups)

Add-ins
• 2 tbsp mixed seeds
• 40 g walnuts (≈ ⅓ cup), chopped
• 3–4 dried figs, diced (≈ ¼ cup)
• 50 g olives (≈ ⅓ cup), chopped
• 3–4 sun-dried tomatoes (≈ ¼ cup), chopped

👉 Mix yeast, sugar, salt, and water. Add flour and knead into a smooth, slightly sticky dough.
👉 Cover and let rise 45–60 min, until doubled.
👉 Divide dough into 4 equal portions:
• Plain
• Seeds
• Walnuts & figs
• Olives & sun-dried tomatoes

👉 Shape into small loaves and place into quarter sized silicone moulds.
👉 Bake on low–medium heat 40–45 min. Reduce heat if browning too fast.
👉 Cool slightly, slice and enjoy

#homemadebread🍞 #omniaoven #rvcooking

Why is the Omnia so brilliant? 😎

Because you can make pizza anywhere. Fast, easy, and without a real oven. Perfect for life on the road. And with the right accessories, you can even fit double the

amount inside!


Here’s the recipe for Pizza Rolls in just 15 minutes

What you need:

1 XXL pizza dough from the refrigerated section (without tomato sauce)

1 tube double-concentrated tomato purée (tip: ORO di Parma with basil or garlic)

200 g shredded mozzarella

Toppings of your choice (here: onions, mushrooms, bell pepper)

Salt, pepper, oregano


Accessories: backing rack or perforated baking tray, upper oven rack



👉 Roll out the pizza dough and spread about 2/3 of the tomato purée on top. Tip: double-concentrated tomato purée works best for spreading. Season with salt, pepper and oregano.

👉 Add cheese and your toppings. Important: don’t overload it.

👉 Roll the dough tightly from the short side. Cut the roll into 1.5–2 cm slices. Place the first half on the lower baking grid or perforated tray, and the second half on the upper grid — repeat until all rolls are inside the Omnia.

👉 Bake at 130–150 °C for about 15 minutes.

Enjoy! ☺️
#pizzarolls #omniaoven #pizzarecipe

Beef Wellington Omnia Style 🧑‍🍳

An elegant classic made easier than you think. Tender beef and flaky puff pastry —perfect when you want to impress, even in an Omnia.

Ingredients
• 300 g (about 10½ oz) beef tenderloin
• 250 g (about 9 oz) mushrooms
• Dijon mustard
• 3 shallots
• 2 garlic cloves
• 1 sheet puff pastry
• Salt and freshly ground black pepper

Instructions

👉 Cut the tenderloin in half so the pieces fit neatly inside the puff pastry and the Omnia oven. Season generously with salt and pepper.

👉 Heat a skillet over very high heat. Sear the fillets briefly on all sides until well browned. This seals the surface and helps keep the meat juicy.

👉 Remove the beef from the pan, brush all sides with mustard, and set aside to cool.

👉 Wipe out the pan. Finely chop the mushrooms, shallots, and garlic. Sauté them over medium heat without any added fat, stirring frequently, until all moisture has evaporated and the mixture is dry and concentrated. This is the classic mushroom duxelles. Let cool completely.

👉 While the duxelles cools, remove the puff pastry from the refrigerator and allow it to come to room temperature.

👉 Roll out the puff pastry and spread an even layer of duxelles over the surface. Place a fillet on top and roll the pastry tightly around the beef, trimming away any excess. Seal the edges well.

👉 Insert a meat thermometer into the center of one fillet to monitor the internal temperature.

👉 Place in the Omnia oven and cook on high heat for about 45 minutes, or until the desired doneness is reached.

Internal Temperature Guide
• Rare: 45–48 °C (113–118 °F) — Very red, extremely juicy, just warm in the center
• Medium rare: 50–52 °C (122–126 °F) — Warm red center, juicy and tender (classic Beef Wellington doneness)
• Medium: 54–57 °C (129–135 °F) — Evenly pink, tender and juicy
• Medium well: 58–61 °C (136–142 °F) — Slightly pink center, firmer texture
• Well done: 63 °C+ (145 °F+) — Fully cooked through, little to no pink, noticeably firmer

Enjoy! 😊

Thanks chef Chris @camper_culinaric for another great recipe!

#recipe #beefwellington #omniasweden