👇 HAM & PEA PASTA BAKE RECIPE 👇

Ingredients:
200 g pasta
200 g cooked ham
1 small onion
200 g grated cheese
300 ml heavy cream
2 eggs
A handful of peas (fresh or frozen) Salt, pepper & a pinch of nutmeg
Instructions:

Ham & Pea Pasta Bake
Cook the pasta until al dente.
Separate the eggs – only the yolks are needed.
Mix the cream with the egg yolks and season with salt and pepper.
Finely chop the onion and sauté it in a pot.
Add the peas and sauté for 1 minute. Season with salt, pepper, and a pinch of nutmeg.
Dice the cooked ham.
Combine pasta, ham, onion, and peas in a bowl, then fill the mixture into the Omnia stovetop oven.
Pour the egg-cream mixture evenly over it.
Top with grated cheese and bake on low heat for about 45 minutes.

Thanks @camper_culinaric for sharing another awesome meal 😎

Freshly baked – straight from the stovetop oven 🍞🔥

With the Omnia oven, baking bread on the go couldn’t be easier!

Let’s be honest – there’s nothing quite like a good, hearty crusty bread, no matter where you are. 🏕️

Super handy: the easy-to-mount thermometer on the lid lets you keep an eye on the temperature at all times.

🔥 Start on full heat until it reaches 150–170 °C, then lower the heat to maintain it – for perfect baking results every time! 🌡️

🔎 Tip: Use the toothpick test to check if your bread is baked all the way through! ✨

🥪 Croque Monsieur – the French grilled cheese with a twist 🇫🇷🧀

1️⃣ Ingredients (for 1 serving):
1 slice of cooked ham, 2 slices of cheese (like Emmental or Swiss) 2 slices of sandwich bread.
2️⃣ Steps:
Layer the cheese and ham between the slices of bread, like a sandwich. Preheat your Omnia oven. Toast the croque monsieur for about 10 minutes, until the cheese is melted and the bread is golden and crispy.

Psst! 👀 To get that perfect crisp don’t forget the perforated oven tray in the bottom of the Omnia.

Stuffed Bell Peppers

Ingredients:
• 4 bell peppers

For the filling:
• 10 cm leek
• 1 onion
• 2 garlic cloves
• 2 carrots
• 15 g (veggie) ground meat
• 1/2 can lentils
• 1/2 cup rice
• fresh parsley
• Spices: salt, pepper, ground cumin

For the tomato sauce:
• 400 ml tomato sauce • garlic
• leek/onion
• olive oil
• Spices: salt, pepper, Italian herbs

Instructions:
➡️Heat some oil in a pan and sauté the garlic, leek, and onion. Deglaze with tomato sauce and season to taste.
➡️Cook the rice.
➡️Carefully cut off the tops of the bell peppers and remove the seeds.
➡️ If using veggie ground meat: pour hot broth over it, let it soak, then squeeze out well.
➡️Finely chop onion and leek, grate the carrots, chop the parsley, and press the garlic.
➡️Heat oil in a pan and briefly sauté garlic, onion, and leek. Stir in the ground meat and sear well.
➡️Fold in the carrots and cook until tender. Then add lentils and rice and season the mixture with salt, pepper, cumin, and parsley to taste.
➡️Fill the peppers with the mixture and place them into the Omnia oven pan.
➡️Pour the tomato sauce into the Omnia and bake the stuffed peppers for about 45 minutes at medium heat.

Bon Appétit! 🧑‍🍳

Keep food chilled with style and functionality with our practical coolbag. 🧊

Designed to fit Omnia® Foil Container Classic 2L.
Includes Omnia® shaped ice pack that keep the contents cool during the journey.

Spacious and practical: Holds up to three Classic foil containers and has a useful carrying handle.
Perfect for excursions, camping and days out on the go! 🏍️

Meat stuffed zucchini rolls in Tomato Sauce 🧑‍🍳

1 zucchini
250 g mixed ground meat (beef and pork)
100 g feta cheese
1/2 onion
1 egg
200 g sieved (or pureed) tomatoes

➡️Slice the zucchini lengthwise into thin strips.
➡️Blanch the strips in boiling, lightly salted water for 2 minutes, then drain.
➡️In a bowl, mix the ground meat with the crumbled feta, finely diced onion, and the egg.
Season the mixture with salt, pepper, and paprika.
➡️Place about 1 tablespoon of the meat mixture on a thicker zucchini strip (or on two thinner strips laid side by side) and roll it up.
➡️Place the zucchini meat rolls in the Omnia pan and pour the sieved tomatoes evenly over them.
➡️Cook for 10 minutes on high heat, then for 20 minutes on low heat.

🧑‍🍳 Thanks to chef @camper_culinaric for sharing your recipe!