Catalogue
Stove comparison
Search
Catalogue
Vollkorn quiche
scroll down

cook­ing­Ca­trin and DOMO BACK: a culi­nary dis­cov­ery jour­ney

The Austrian food blogger Catrin Ferrari-Brunnenfeld alias cookingCatrin really fired up our DOMO BACK pellet stove.

Crispy, juicy, fluffy – it just tastes best fresh from the oven. DOMO BACK with its integrated baking compartment brings friends and family together as they are linked by joint cooking and eating. That is cookingCatrin’s conviction. For the food blogger and stylist, it’s all about cooking and baking. In the meantime, she has her own cooking studio and is nationally and internationally known for her modern interpretations of traditional dishes. She accepted our invitation and put the DOMO BACK to the acid test. Together with the “Team RIKA bakes” – RIKA employees sharing her passion – she adapted twelve recipes, especially for our DOMO BACK.

Foodblogger cookingCatrin
Perfect for brunch: tasty cinnamon buns, best enjoyed warm.

An oven fully after her fancy

For two days, cookingCatrin cooked and baked using DOMO BACK. “I have never been as relaxed in the kitchen”, raves the blogger with regard to the sedative effect of the radiation heat, “and watching the fire is something very special”, she adds, quite impressed. The wonderful scent of self-made pizza is in the air: a summer variant with fresh vegetables, light and digestible. “Baked on the lowest rail, the bottom heat in the baking compartment makes the pizza base extra crispy” says cookingCatrin enthusiastically with regard to the temperature distribution in the baking compartment. True to the motto “a treat for the eyes”, she put the finishing touch on the pizza and turned it into a real piece of art. Her attention to detail and her feeling for aesthetics are reflected by all her culinary creations.

Brilliant, energy-saving and fun – that is finally Catrin’s summary after the two days with DOMO BACK. For her, using the stove’s heating energy for the baking compartment and not only controlling its temperatures but the entire stove online or even by means of language control (via Amazon Alexa) was quite sophisticated and, moreover, extremely practical. Even after just 30 minutes heating time, the baking compartment is ready for use. The smart control allows for exact timing and is thus absolutely suitable for everyday use. She knew wood stoves from her childhood – those stoves can, however, not be compared to today's modern technology at all, as she quickly found out.

cookingCatrin and RIKA DOMO BACK
Preparations: blueberry hand pies à la cookingCatrin.

Twelve recipes for healthy cuisine

Regional ingredients and fresh preparation are equally important for cookingCatrin and the “Team RIKA bakes”. And so the dishes from the recipe booklet which resulted from this cooperation taste even better. In the following, we present you one of our favourite recipes for you to bake – summer pizza.

SUMMER PIZZA in DOMO BACK
With peas, vegetables & mozzarella

Ingredients for the dough:
500 g pizza flour (type 1000)
200 ml lukewarm water
20 ml olive oil
20 g fresh yeast
1 tsp sugar
2 tsps salt

Ingredients for the pizza topping:
150 g peas
2 tbsps tomato puree
3-4 tbsps water
Pizza seasoning
1 tbsp olive oil
100 g cherry tomatoes (mixed)
1 carrot
Salt & pepper
400 g mozzarella

Instructions:
Heat the baking compartment to a good 200°C
Mix the water, olive oil, yeast, sugar and salt, add to the flour in the bowl and knead into a smooth dough. Cover the dough and let it rest for about 20 minutes. Then roll out thinly on a floured surface and pull apart with the palms of your hands, turning the dough more and more in one direction.
Mix tomato paste with water until smooth. Stir in pizza seasoning. Spread a thin layer on the rolled out dough. Leave about one to two centimetres from the edge free. Drizzle the pizza with a bit of olive oil. Halve or slice the cherry tomatoes. Peel the carrots. Peel off thin strips using a peeler. Top the pizza with the tomato halves and carrot strips. Season with salt and pepper and place on the baking tray.
Bake the pizza in the preheated oven compartment on the lowest shelf for about 20 minutes. Five minutes before the end of baking, top with the defrosted peas and finish baking. Remove from the oven and garnish with the cheese.

Summer pizza
Crispy summer pizza made with DOMO BACK.
Team RIKA bakes
Team RIKA bakes

About the RIKA baking team Kathi Aigner, Alejandra Cortez-Lede, Julia Neubacher and Sarah Gugic are RIKA employees from internal sales, export and online marketing with the same hobby: they love cooking and baking – among other things with DOMO BACK. At Christmas time they shared their favourite cookie recipes with us, now they have supported cookingCatrin with designing the RIKA recipe booklet, which is available at various RIKA premium stores.

Kategorie Latest news
RIKA

RIKA

Contact form

Please fill in the following form.

By clicking on "Send request" you give your consent that your contact data will be stored and processed in accordance with our data protection regulations.

Your message has been sent successfully. We'll get back to you as soon as possible.
Unfortunately, the transmission of your request did not work. Please try again.