Salami & Mozzarella Pasta Bake 🍝
A rich, cozy one-pot pasta bake packed with sweet pointed pepper, rich passata, melted mozzarella and savory Italian salami!

Ingredients
2 tbsp olive oil
Italian salami (whole piece), to taste
2 shallots
1 red pointed pepper
400 ml passata
400 ml vegetable stock
200 g grated mozzarella
Salt, pepper and fresh basil to taste

Instructions
👉 Peel and finely chop the shallots.
👉 Wash, seed, and finely dice the red pointed pepper.
👉 Slice the salami thinly (and optionally dice a bit extra to stir directly into the pasta!).
👉 Preheat your Omnia briefly over medium heat, then add the olive oil.
👉 Sauté the shallots, add the pepper, and cook together for 2–3 minutes.
👉 Pour in the passata and vegetable stock, then season with salt, pepper, and basil.
👉 Add the uncooked pasta, stir well, and let simmer with the lid on until al dente (about 30 minutes).
👉 Stir half of the mozzarella into the pasta, then top with the remaining mozzarella and the salami slices.
👉 Bake for another 10–15 minutes until the cheese is melted and golden brown.

💡 Pro Tip: Since heat comes from below, make sure to give the pasta a good stir before adding the top layer of cheese to ensure it cooks evenly!

🎥 @travel_camp_live

#omniasweden #omniacooking #pastabake #onepotpasta c

Happy Cinnamon Bun Day! ✨
Craving freshly baked cinnamon buns today but don’t want to spend hours waiting for dough to rise?

Did you know you can whip up super quick cinnamon buns in your Omnia in just a few minutes? By using ready-made dough from the fridge section and do a quick cinnamon filling.
You’ll get that delicious fika right on your stovetop!

Check out our bakingbook for plenty of clever hacks and inspiration on how to make fresh baking effortless on the road.

How are you celebrating Cinnamon Bun Day today? ☕👇

#cinnamonbunday #cinnamonrolls #omniacooking #campingfood #stovetopbaking

Save this recipe for a cold autumn day! 😍

Pumpkin Cake
Ingredients:
250 g flour
160 g sugar
2.5 tsp baking powder
2 tsp cinnamon
1 tsp vanilla
Pinch of salt
Optional: 1/2 tsp cardamom, 1/4 tsp cloves
1 egg (or 1 flax egg for a fluffier texture — banana is not recommended)
250 g pumpkin purée
60 ml milk
100 ml oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
Optional Glaze:
120 g powdered sugar
3 tbsp maple syrup
1/2 tsp cinnamon
2 tbsp water (use less if you prefer a thicker glaze)

👉 In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, vanilla and salt (plus cardamom and cloves).
👉 In a measuring cup, whisk together the oil, milk, lemon juice, apple cider vinegar, and egg (or flax egg).
👉 Pour the wet ingredients into the dry mixture, add the pumpkin purée, and mix until smooth.
👉 Pour the batter into the Omnia silicone mold.
👉 Bake on high heat for 10 minutes, then reduce to medium-low heat and bake for another 40 minutes (test with a toothpick; it must be fully baked so it doesn’t collapse).
👉 Let the cake cool completely in the mold.
👉 Whisk the glaze ingredients together until smooth and spread over the cooled cake.

Enjoy!

🎥 @ronjadvanture

#pumpkincake #fallbaking #autumnmood

Chris loves to experiment with our products and this time he’s using the pizza oven to make cookies! 😍 Impressive right?

Ingredients (makes 4):
125 g all-purpose flour
50 g butter, softened
50 g sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
1 egg
1 tsp baking powder
3 tbsp milk
100 g powdered sugar
Juice of 1 lemon

Instructions:
👉 Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
👉 Beat the softened butter, sugar, and egg together until smooth.
👉 Add the milk and vanilla sugar, mixing well.
👉 Combine the flour and baking powder, sift into the butter mixture, and fold gently to combine.
👉 Transfer the batter to a piping bag and snip a 2 cm (¾-inch) opening at the tip.
👉 Pipe 4 cm (1.5-inch) circles onto the parchment paper.
👉 Gently flatten any raised peaks with a slightly damp finger.
👉 Bake for about 13 minutes until lightly golden, then let cool completely.
👉 Whisk the powdered sugar and lemon juice into a smooth glaze, then spread it over the flat side of each cookie

Enjoy! ☺️

🎥 @camper_culinaric

#pizzaoven #cookierecipe #rvcooking

Apple season calls for a Omnia Apple Strudel 🍎
Don’t forget to save the recipe for later!

Ingredients:
50 g raisins
2 apples
50 g brown sugar
1 tsp cinnamon
25 g Biscoff cookies
2 tbsp chopped almonds
4 sheets phyllo dough
100 g butter

Instructions:
👉 Dice the apples into small cubes.
👉 In a bowl, combine the apples, raisins, brown sugar, cinnamon, chopped almonds, and crumbled Biscoff cookies.
👉 Melt the butter.
👉 Preheat the pizza oven.
👉 Brush one sheet of phyllo dough with melted butter and layer a second sheet directly on top.
👉 Spread half of the apple filling over the dough and roll it tightly into a strudel. Repeat with the remaining dough and filling to make a second strudel.
👉 Line the pizza oven baking tray with parchment paper and place the strudels on it.
👉 Brush the tops with melted butter.
👉 Bake on low heat for about 15 minutes per batch until golden and crisp.

🎥 @camper_culinaric

#applestrudel #outdoorcooking #vanlifecooking #rvcamping

Quick Dumle & Noblesse Muffins! 🧁✨
Ingredients:
1/2 packet sponge cake mix or muffin mix
Butter (according to the package instructions)
Dumle toffees (or soft caramels/caramel-filled chocolates)
Noblesse chocolates (or thin chocolate discs)
Instructions:
👉 Prepare the cake mix according to the package instructions (half a packet is plenty).
👉 Place muffin liners inside your Omnia oven and divide the batter between them.
👉 Press one Dumle toffee into the center of each muffin.
👉 Bake in the Omnia on medium heat for about 20 minutes.
👉 Immediately top each hot muffin with a Noblesse disc and pop the lid back on for a moment so the chocolate melts over the top.
👉 Allow to cool slightly before serving!

#omniasweden #muffin #rvcooking