null

4th Nov 2022

Get Your Bonfire Bake-On with Salter: Bring On the Heat!

Bonfire Night bakes 

We have some cracking sweet treats and savoury snacks lined up for bonfire night this year. Whether you’re hosting a back garden bonfire or doing the honours of preparing an autumnal feast, our menu of indulgent recipes will help keep you toasty, warm, and full!

-

Luxury Salted Caramel Hot Chocolate with Cream

Loyal to the local firework display? If so, it’s a necessity to prepare a toasty autumnal drink to keep yourselves and the kids warm. With the Salter Professional Chocolatier, we decided to create a creamy, salted caramel hot chocolate using the Love Cocoa chocolate caramel flakes. And let’s just say… we have certainly outdone ourselves with this one. And even better, we are ready to share the recipe with you.

Ingredients

  • Dairy, plant-based milk, or water depending on personal preference
  • Love Cocoa chocolate caramel flakes.
  • Squirty cream
  • Marshmallows

Instructions

Add 240ml of chosen milk to the chocolatier. Pour until you reach the chocolatier measurement line for guidance.

Add 3 tbsp of chocolate caramel flakes.

Use the touch panel to select the hot chocolate setting and the milk will be ready to pour in under 5 minutes.

Pour hot chocolate milk into a mug, or a flask if you are on the move, and add the squirty cream, cocoa powder, and marshmallows.

A Salter Chocolatier with a 3 chocolate drinks with cream and sprinkles on top

A Salter Chocolatier with a 3 chocolate drinks with cream and sprinkles on topA cup of hot chocolate with cream and marshmallows on top and chocolate sauce dripping down the sides

-

Stone Baked Pizza

A pizza oven is an al fresco foodie friend for life. Whatever the season, or the occasion, you can quickly rustle something up for the family to enjoy in between the firework display. Gazing up at the sky while stoving away at the Salter Pizza Oven  sets the perfect scene for a backyard bonfire display. Because after all, the mesmerising flames dancing in the oven go hand-in-hand with the wholesome bonfire night settings, wouldn’t you agree?

Your family feast doesn’t have to stop at just pizza, either. Have you tried wood-fried jacket potatoes? Learn how to transform a basic baked spud into a melted cheesy dream topped with your favourite fillings in our pizza oven. A real bonfire night tradition!

Simply season and cook with oil in the kitchen oven for 10 minutes. In the meantime, pre-heat your wood fired oven to a temperature of around 200-220 °C. Cook the potatoes for 30 minutes and flip occasionally until you reach the desired colour. In the meantime, prepare your fillings!

Jacket Potato Filling Ideas

  • Cheese and caramelised onion chutney
  • Spicy vegetable chilli with cheese and soured cream
  • Melted cheese and smoky bacon
  • Smoky baked beans and cheese

If you’re opting for pizza, here are our wood-fired autumnal favourites…

  • Sausage, apple and caramelised onion
  • Sweet potato and caramelised onion pizza with salami and balsamic glaze
  • Butternut squash with pancetta and sage
  • Roasted vegetables, kale and pomegranate with goats’ cheese

A Salter Pizza Oven next to a lake side A stone baked pizza with olives and spinach leaves

-

Roasted Pumpkin and Chorizo Soup

Pumpkins are praised for their robust flavour of sweet and savoury merged to create a delightfully warming blend in the autumnal months. And if you didn’t know already, roasting a pumpkin inevitably lends more depth of taste than a typical shop bought puree. So, learn how easy it is to create a hearty bowl of delicious pumpkin soup for you and the whole family to enjoy in ouDigital Soup Maker. Designed to hold 1.6 litres, generously serve 6 people with this recipe. No need to worry about anybody going hungry!

Ingredients

  • 1 medium pumpkin (around 800g and roughly chopped)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 200g chorizo, roughly chopped
  • Vegetable stock
  • 2tbsp smoked paprika
  • 2tbsp olive oil
  • Salt and pepper
  • Handful of parsley, finely chopped
  • Baguette or sourdough to serve

Method

Prepare the ingredients by chopping the pumpkin, onion and chorizo. Peel and mince the garlic cloves.

Oil the bottom of the soup maker and add your prepared ingredients in. Season with paprika, salt, and pepper.

Add the vegetable stock and use the guidance line inside of the soup maker to fill with water. Cook for 25 minutes – half of the time needed compared to cooking with a conventional oven. If you prefer a chunky texture, blend the soup roughly rather than blitzing it until completely smooth.

Once the cycle has finished, pour the soup into bowls and sprinkle with parsley. Slice and toast your bread to serve

Pumpklin soup in a bowl with peppers on topSalter soup maker

-

Slow Cooker Sticky Toffee Pudding

Time for the finale! We are a huge fan of slow cooker desserts, and this sticky toffee pudding is about to become your new favourite. Slow cookers retain most of the moisture of a self-saucing pudding inside of the pot, making them 10x more indulgent. The taste is simply unbeatable. So, get ready to create the ultimate comforting dessert and wow your crowd with this decadent recipe.

Ingredients

250g pitted dates, chopped

150g unsalted butter, plus extra for the basin

250g self-raising flour

2 large eggs, lightly beaten

250g brown sugar

1 tsp baking soda

300ml double cream

4 tbsp treacle

1 tsp vanilla extract

Vanilla ice cream or custard, to serve

Method

Soak dates with 160ml boiling water for 30 mins. Butter a deep baking dish and line the base with baking parchment.

To make the sauce, put half the butter, 2 tbsp treacle, the vanilla extract, 75g of the sugar and the cream into a pan over a medium heat until the sugar dissolves. Bubble for 3 more mins, then whisk in a pinch of salt. Pour a third of the sauce into the baking dish and leave to cool slightly.

Meanwhile, beat the remaining butter, treacle, sugar together. Add the eggs, one at a time while continuing to beat them. Next, fold in the flour, baking powder, a pinch of salt. Once combined, mix in the date puree. Spoon the mixture into the baking dish and spread evenly until the surface is smooth, leaving a 1cm gap from the top.

Place the baking dish inside the Salter Chalkboard Slow Cooker and set it to low. Slowly pour 250ml of boiling water into the dish, then cover and cook for 7-8 hrs.

Once cooked, reheat the remaining sauce and pour over. Simply serve straight from the slow cooker to retain warmth and moisture. Enjoy!

A Black salter chalkboard slow cooker with carrots being put into itA Salter chalkboard slowcooker with notes written on the side of it