We couldn't resist showing you this!

Look at this little puppy keeping warm by the AGA!

Gazette & Herald

Click HERE to read the full article.

Country Warmth to Sponsor Valentine’s Kitchen

We are delighted to support Malton’s Valentine’s Weekend next month and thrilled to meet James Martin who will be giving two demonstrations in the wonderful Milton Rooms.

The BBC Saturday Kitchen presenter and chef has taken on the role of executive head chef at the newly refurbished Talbot Hotel in Malton and will be in town all day on Sunday 17 February.

Following the two cookery demonstrations, James will sign copies of his latest book so everyone can go home with a long lasting reminder of a very special weekend.

In addition to sponsoring the cookery events, we will be hosting our show trailer near the Milton Rooms where visitors to the Valentine’s Weekend are welcome to call by and say hello.

Visitors are also welcome to visit our showroom on Scarborough Road in Norton where themed valentines biscuits and canapés will be served.

Tickets are priced at £20 for each cookery demonstration. Demonstration times are 12pm – 1pm and 2.30pm – 3.30pm on Sunday 17 February in the Milton Rooms, Market Place, Malton.

To make a booking, call the Talbot Hotel on 01653 639096.

Banana and Peanut Butter Muffins

We made these banana and peanut butter muffins in the shop this morning and they are absolutely delicious. 

Ingredients
200g self raising flour
25g oats
75g light brown muscovado sugar
3 medium ripe bananas
100g crunchy peanut butter
2 medium eggs lightly beaten
25g melted butter
125ml semi skimmed milk

How to make it

1. Put in baking oven of 4 and 3 oven AGA's . For 2 oven AGA's put in roasting oven with the cold shelf over the top or (preheat a conventional oven to 200C, gas mark 6)

2. Line a 12 hole muffin tin with muffin cases

3. Sift the flour into a large bowl and mix in the oats and sugar

4. In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk

5. Stir into the flour mixture

6. Spoon into the muffin cases and bake for 20 minutes or until golden

7. Cool on a wire rack

Tips

Ideal for breakfast on the go. Simply prepare ahead and freeze to use when required.

Toasted Muesli with Fruit Compote

We're celebrating national breakfast week at Country Warmth. 

Below is a muesli recipe for you to try at home:

Ingredients

• 300g jumbo oats
• 50g each walnuts, hazelnuts and blanched almonds
• 4 tbsp sunflower seeds
• 2 tbsp clear honey
• 150g sultanas
• 100g dried apricots chopped. Summer Fruit Compote: 250g strawberries quartered, 150g raspberries, 150g blackberries, 100g blueberries

How to make it

1. Preheat the oven to 220C, gas mark 6 (or place in the AGA)
2. Place the oats, nuts and seeds on a large roasting tin and stir in the honey
3. Bake for 10 minutes until toasted
4. Allow to cool before stirring in the fruit
5. For the Summer Fruit Compote: place all the fruit in a large saucepan and add 2 tbsp water and cook for 3-4 minutes until softened
6. Spoon over the muesli and serve

Enjoy! 

Shake Up your Wake Up with Country Warmth

We are taking part in Farmhouse Breakfast Week.

With a staggering one in six people skipping breakfast, we are inviting local residents to pop into the shop to enjoy homemade muesli bars and bacon butties.
 
The event is part of the celebrations for Farmhouse Breakfast Week (20-26 January 2013) and is one of hundreds across the country celebrating the most important meal of the day.
 
Research shows that eating a healthy balanced breakfast every day can help make you feel healthier and happier, so there is every reason to wake up with Country Warmth and not miss out!

 

For breakfast ideas, nutritional advice or to search for a breakfast event in your local area visit www.shakeupyourwakeup.com

Stay Warm with Chicken and Leek Pie

It's cold outside, perfect AGA weather! 

We thought you might like to try this warming winter pie to keep you warm and it tastes great cooked on the AGA. 

Chicken and Leek Pie 

It is worth poaching the chicken, as the result is full of flavour with the added bonus of a good flavoured stock for soup.

Serves 6

Ingredients

1 x 1.2 litre (2 pint) pie dish

1 x 1.8 kg (4lb) free range chicken

1 large onion, quartered

2 sticks celery, cut into 6 pieces

Salt and black pepper

1 bunch thyme

2.2 litre (4 pints) water

500g (1 lb 2 oz) leeks, sliced and washed

55g (2 oz) butter

55g (2 oz) plain flour

Salt and black pepper

300ml (½ pint) chicken stock

250g (9 oz) puff pastry

Beaten egg

Method

Place chicken, onion, celery, seasoning, thyme and water, plus washed trimmings of leeks, into the AGA stockpot, bring to the boil and simmer for 5 minutes.

2, 3 and 4 Oven AGATransfer to the Simmering Oven for about 3 hours, until the meat is falling from the bone. Strip the meat from the bones and cut into large pieces – this should give around 625g (1lb 6oz) of cooked chicken. Strain the stock. Sauté the leeks in the butter until just tender, about 5 minutes. Stir in the flour and seasonings, add the chicken stock and bring to the boil, stirring until thickened. Add the chicken pieces and place into the pie dish. Roll out the pastry and cover the dish, make a hole for the steam and use pastry trimmings to garnish the top. Brush with beaten egg. Cook on grid shelf on the floor of the Roasting Oven for about 25 minutes until risen and golden. Conventional cooking:  Poach the chicken on the hob.  Bake the pie at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for about 25 minutes or until golden.

Notes

Serve with steamed carrots and cabbage.

Homes Feature

It was great to see Country Warmth mentioned in a recent homes feature in the Yorkshire Post magazine.

The home belongs to Louise and Richard Craig, who after waiting seven years for a kitchen extension, came to Country Warmth to buy a lovely AGA. 

They live in a beautiful 17th-century cottage and the AGA fits in with the kitchen extension perfectly. 

See the article HERE

Beginners Guide to AGA Cooking

The next "Beginners Guide to AGA Cooking' event will be on Wednesday 30th January - 7.15pm start. 

Please contact us for details and to book your place.