AGA Porridge

How is Breakfast Week going so far?

Here's a tasty and healthy recipe for tomorrow morning:

Any health guru will tell you that porridge is a perfect start to the day and this recipe is particulary virtuous, as it needs only water, not milk.

With the AGA Total Control cooker you can cook in two different ways, either on the hotplate or by overnight cooking, which means waking up to a warming no-effort breakfast. That's not to say it can't be made indulgent with any number of delicious toppings. 

Serves 3-4

Method
Bring the water and oatmeal to the boil in a 2 litre AGA saucepan whilst whisking and then simmer on the simmering plate for 3 minutes. Cover.

Transfer to the oven grid shelf on the floor of the simmering oven and leave overnight, about 6-7 hours. In the morning take the pan from the oven and stir well, serve with apricot conserve, fruit compote, honey, brown sugar or your favourite topping.

Peter Thompson Grand Opening

Last night we attended the grand opening of Peter Thompson in York.

The showroom looked stunning. There were displays of every style of kitchen, from contemporary to traditional, classic to rustic.

The showroom clearly demonstrates the variety of designs that Peter Thompson kitchens can produce and all to the highest standard.

We felt very proud to have our aubergine AGA slotted into an extravagant classical kitchen design. But the most impressive feature was the way the designers has selected the granite to match the AGA. We have never seen such beautiful granite. Well done them for sourcing such a product!

The showroom was buzzing from 6.30 to 9pm with clients old and new. All clearly enjoying the visual treat spread out on two floors. Gilly Robinson from Malton Cookery School produced some delicious treats for guests to nibble on whilst wandering between the displays.

Lesley Wild from Betty's group did a lovely speech and officially cut the ribbon to open the new showroom and Chris Lewis paid credit to the team at Thompsons and also raised a glass to the late Peter Thompson in memory of the talented man that started the whole concept of Peter Thompson kitchens and interiors. 

Burns Supper

Are you planning a Burns night supper on Sunday? Richard Maggs, the AGA Cookery Doctor, tells us how to cook Haggis, Neeps and Tatties.

Place the haggis in a saucepan and cover with water. Bring to the boil on the boiling plate and then transfer to the simmering plate and cook for five minutes. Cover and transfer to the simmering oven and cook for the remainder of the called cooking time, as directed on the packaging.

For the neeps (swede or turnip) and tatties, peel and cut into even-sized pieces and place in the respective pans. Cover with cold water and add salt, if liked. Bring to the boil on the boiling plate and then adjust the pan by offsetting it on the hotplate to maintain a strong boil. Continue to boil in this way for 3-5 minutes. Drain off all the water and then cover and transfer to the simmering oven. Allow 45-50 minutes for neeps and about 30 for the tatties. Mash in the usual way, adding plenty of butter and black pepper, to taste.

Once mashed, both can be kept hot in their covered pans in the warming oven on four-oven models, or on a grid shelf on the floor of the simmering oven for up to 30 minutes without spoiling. To hot-hold for longer, slide a cold plain shelf onto the runners above and this will convert this oven to be more of a warming oven, so they will keep hot without overcooking.

Enjoy with a tipple of whiskey!

We are delighted to support Peter Thompson of York

Peter Thompson of York offers top quality kitchen craftmenship and is able to make furniture for every part of the home!

The company is a great partner for the AGA brand and we have installed one of our AGA cookers in the new showroom. 

We will be attending the Grand Opening event on Monday 26th January to answer any questions about AGA cooking and offer advice. We will also be cooking a few nibbles to show how the AGA works so brilliantly!

If you wish to attend please email sales@ptoy.co.uk

Muesli Breakfast Biscuits

Muesli Breakfast Biscuits are great for when you are on the go.

We will serving complimentary biscuits to our customers between the 25th - 31st January for Breakfast Week.

If you can't visit us at Country warmth, here's the recipe for you to try at home:

Ingredients
100g butter
25g golden caster sugar
1 medium egg yolk
50g oats
75g wholemeal plain flour
1/2 tsp baking powder
25g dried apricots, chopped
25g sultanas

How to make
Preheat the oven to 160C, gas mark 3.
Line 2 baking trays with baking parchment.
Whisk the butter and sugar together until pale and fluffy. In a separate bowl mix together the remaining ingredients and then mix into the butter mixture to make a firm dough.
Chill in the fridge for 10-15 minutes.
On a floured surface, roll or press out the dough to a 22x16cm rectangle. Then cut into 12 biscuits.
Place on the preheated trays and bake for 15-20 minutes until golden brown.
Cool slightly before transferring to a cooking rack.

100g butter, softened
25g golden caster sugar
1 medium egg yolk
50g oats
25g oatmeal
75g wholemeal plain flour
1/2 tsp baking powder
25g dried apricots, chopped
25g sultanas
- See more at: http://www.shakeupyourwakeup.com/recipe/phil-vickerys-muesli-breakfast-biscuits#sthash.WwdLeKFL.dpuf

Ingredients

100g butter, softened
25g golden caster sugar
1 medium egg yolk
50g oats
25g oatmeal
75g wholemeal plain flour
1/2 tsp baking powder
25g dried apricots, chopped
25g sultanas

How to make it

1. Preheat the oven to 160C, gas mark 3.  Line 2 baking trays with baking parchment.
2. Whisk the butter and sugar together until pale and fluffy.  In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough.  Chill in the fridge for 10-15 minutes.
3. On a floured surface, roll or press out the dough to a 22 x 16cm rectangle.  Cut into 12 biscuits.  
4. Place on the prepared trays and bake for 15-20 minutes until golden. 
5. Cool slightly before transferring to a cooling rack.

- See more at: http://www.shakeupyourwakeup.com/recipe/phil-vickerys-muesli-breakfast-biscuits#sthash.WwdLeKFL.dpuf

Ingredients

100g butter, softened
25g golden caster sugar
1 medium egg yolk
50g oats
25g oatmeal
75g wholemeal plain flour
1/2 tsp baking powder
25g dried apricots, chopped
25g sultanas

How to make it

1. Preheat the oven to 160C, gas mark 3.  Line 2 baking trays with baking parchment.
2. Whisk the butter and sugar together until pale and fluffy.  In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough.  Chill in the fridge for 10-15 minutes.
3. On a floured surface, roll or press out the dough to a 22 x 16cm rectangle.  Cut into 12 biscuits.  
4. Place on the prepared trays and bake for 15-20 minutes until golden. 
5. Cool slightly before transferring to a cooling rack.

- See more at: http://www.shakeupyourwakeup.com/recipe/phil-vickerys-muesli-breakfast-biscuits#sthash.WwdLeKFL.dpuf

These delicious homemade breakfast biscuits are easy to make and perfect to enjoy at your desk when you arrive at work. They're also a source of fibre and iron. - See more at: http://www.shakeupyourwakeup.com/recipe/phil-vickerys-muesli-breakfast-biscuits#sthash.WwdLeKFL.dpuf

Shake Up Your Wake Up

The Shake Up Your Wake Up campaign is back! 

We will be offering delicious AGA baked muesli biscuits to customers between 25th -31st January to celebrate Breakfast Week.

Breakfast is one of our favourite meals of the day to make on the AGA. From amazing porridge left overnight in the simmering oven to mouth-watering bacon and eggs which taste even better cooked on the AGA and unique homemade toast, pancakes and muesli breakfast biscuits.

To find out more about Breakfast Week and Shake Up Your Wake Up please visit www.shakeupyourwakeup.com

Speedy Chargrilled Chicken and Pesto Pasta

Ingredients
4 medium free range chicken fillets, flattened
Olive oil
1.5 litres boiling water
Small tomatoes on the vine
250g pasta shapes
salt
3tbsp pesto

Serves 4

Method

Brush the chicken fillets with olive oil. Use the boiling plate to heat an AGA cast iron grill pan ad when hot add the chicken fillets, cook and colour on one side for 5 minutes. Then turn over. 

Transfer the grill pan to the simmering plate and complete cooking - about 10-15 minutes depending on the thickness of the chicken. Add the tomatoes to the grill pan 5 minutes before the end of cooking.

 

Meanwhile cook the pasta. Bring the water to the boil in a covered saucepan on the boiling plate, add the pasta and pinch of salt. Return to the boil and cook for time indicated on the packet. Drain and add the pesto - mix well. 

 

Serve the chicken on a warm plate with the pesto pasta.

AGA Ladies Point to Point race at Sheriff Hutton

We are delighted to be donating prizes for the AGA Ladies Point to Point race at Sheriff Hutton on Sunday 11th January.

We are big supporters of the AGA Point to Point which helps to raise money for the Yorkshire Air Ambulance.

For more information about the pointing season visit  The AGA Man's Point to Point Racing Diary.

Sheriff Hutton AGA Ladies Championship:

1st Prize AGA Library Clock

2nd Prize AGA Tea Pot & Mugs

3rd Prize Sophie Allport Textiles