Our mini ovens are perfect for those who find themselves short on kitchen space. Packing plenty of power into a small and compact counter-top unit, they’re perfect for whipping up culinary delights in tight spaces.
Whether you’re staying in a caravan, living in student accommodation, or you’re making do in a narrow studio apartment, these recipes are designed to bring big-oven style meals to any mini oven or toaster oven.
Mini Pitta Pizza
Who says you can’t make pizza in a mini oven? Maybe not a full size pizza, but a mini pitta pizza is the perfect alternative. These little slices of Italian goodness are super quick and easy to prepare with very few ingredients necessary.
For two servings, all you’ll need is two small pieces of pitta bread, 1/4 cup of tomato sauce and 1/2 cup of mozzarella cheese. Position your two pittas on a metal pan, and spread half of your sauce mixture on each pitta. Last but not least, sprinkle your cheese evenly over both of your pittas, while making sure to leave room for the all-important pizza crust around the edges.
Preheat your oven for two minutes before putting the pizzas in. Keep a close eye on them as they cook, and take them out when the bread is toasted and all your cheese has melted. All that’s left is for you to serve and enjoy.
Toasted Potato Skins
Our mini ovens are perfectly sized for making baked potatoes, but why not make a unique meal out of a staple ingredient?
All you need is four small Maris Piper potatoes, four teaspoons of grapeseed oil mixed with 1/8 teaspoon of smoked paprika, some sea salt, ground black pepper, 1/2 cup of shredded cheese, three tablespoons of non-fat plain greek yoghurt and finally one finely sliced green onion.
With all that prepared, place your mini oven’s cooking rack in the middle position, and preheat to 200℃. Take a fork and gently pierce the skin of your potatoes. Coat each with one teaspoon of oil before placing them in a roasting pan and baking for 45 minutes. Take your spuds out of the oven and then dial up the temperature to 220℃. While the oven is heating up, and with the potatoes cooling, slice them in half lengthwise. Once you’re sure you can safely handle them, scoop out the inner part of the potato to leave a 0.5cm shell.
Take your potato shells, and brush them with what you have left of your oil, as well as some salt and pepper. Place them back in the oven with the skins facing up and cook until crispy for 8 to 12 minutes. At this point, take them out again and fill with cheese before baking them for another five minutes until the cheese is melted. Remove them from the oven and garnish with your greek yoghurt and sliced onions. Irresistible.
Apple Pie, Without The Pie
Apple pie is one of the heartiest desserts and a stalwart of traditional home cooking. Remind yourself of home and get the best of apple pie with this recipe that requires just one baked apple.
Grab yourself one baking apple, wash it and core it, prepare two tablespoons of water or juice, four teaspoons of sugar, eight raisins and a dash of cinnamon for added taste.
Preheat your oven to 190℃, put your apple in a small oven safe bowl or dish. Take a spoon and place your juice or water into the bottom of the bowl beneath the apple itself. Fill the cored out centre of your apple with raisins, cinnamon and sugar, and sprinkle an additional dash of sugar and cinnamon over the top. Cover the dish with foil and bake until the apple is soft to touch, usually around 20 minutes, depending upon the size of your apple.
Take the dish out of your mini oven, remove the foil, and allow it to cool for five minutes before eating. As well as the great taste, your entire home will smell like freshly baked apple pie. You can thank us later.
Spaghetti Squash Boats
Much like our last recipe didn’t involve a pie, this next recipe doesn’t involve spaghetti, despite the name. Spaghetti squash receives its moniker for the stringy appearance of squash flesh when it cooks. This recipe involves scooping out that flesh to transform the remaining shells into crispy boats filled with a tasty filling.
It’s time to go shopping. Grab one small spaghetti squash, 1/2 teaspoon of olive oil, and a sprinkle of salt and black pepper. For the filling, you’ll need 170g of frozen and thawed chopped spinach or kale, 1/2 cup of basil leaves, 3/4 cup of cottage cheese, 1/4 cup of pizza sauce, six sliced grape tomatoes, two tablespoons sliced black olives and half a cup of shredded mozzarella cheese.
Preheat your oven to 220℃, set it to bake and place your cooking rack in the bottom position. Take a knife and stab the squash on both sides before placing it in a microwave for four to five minutes. Then slice your squash in half and scoop out its innards. Coat each half with oil as well as salt and pepper. Place the shells (or boats) in the oven for 30-45 minutes until they’re tender. Cool for five minutes and then scrape the inner part of the shells to create spaghetti-like strands.
Now it’s time for the filling. Once it’s prepared, mix it all together in a bowl, and then stuff it into your squash boats. Spread pizza sauce over the top as well as tomatoes and mozzarella cheese. Finally bake for 175℃ in the oven, uncovered. Now all that’s left is for your spaghetti squash boats to set sail, to your plate!
Time To Get Cooking
Instead of limiting your capabilities in the kitchen, as these recipes show, a mini oven can broaden your horizons. These quick and easy meals bring you the same great taste as much larger dishes, and without the unhealthy ingredients found in microwave ready meals.
If these ideas have your mouth watering, take a look at our full range of mini ovens and get cooking!
