Pumpkin Pie

Carving a pumpkin for Halloween? Here's a great recipe for leftover pumpkin flesh!

 

Ingredients 

500g Jus-Rol shortcrust pastry thawed 

350g pumpkin flesh cut into pieces

85g golden caster sugar

55g maple syrup 

284ml double cream

1tsp vanilla extract

3 free range large eggs 

Topping 

55g butter

115g walnuts, chopped

115g light brown Muscovado sugar  

Cooking Method

Place the pumpkin flesh into an AGA half size roasting tin. Cover with foil. 

2,3 and 4 oven AGA: slide the tin into the oven grid shelf placed on the third runners down in the roasting oven. Cook for 15-30 minutes until soft. 

Meanwhile roll out the pastry and use to line a large AGA ceramic flan dish.

Place in the refrigerator to rest. 

When the pumpkin is cooked cool a little. Then place with the other filling ingredients in an AGA kMix blender and whizz together until well mixed. 

Carefully pour the filling into the pastry case. Cook the pumpkin pie direct on the floor of the roasting oven with the cold plain shelf slid on the second runners down. Bake for about 40 minutes until set. 

Whilst the pie is cooking melt the butter and stir in the sugar and chopped nuts. After 30 minutes baking time, remove the pie from the oven, scatter over the nut mixture, spreading lightly with a palette knife and return to the roasting oven for a final 10 minutes. 

Cool before serving with maple syrup and double cream. 

Rayburn Autumn Promotion

Save up to £700 on selected Rayburn models this autumn. Please contact us for details. Terms and conditions apply.

 

Chocolate Mousse

Did you know it's National Chocolate week?

Here's an indulgent chocolate mousse recipe - perfect to satisfy any sweet cravings!

Ingredients
200g good quality dark chocolate
100ml double cream
3 eggs, seperated
40g caster sugar
1-2 tbsp brandy or rum

Makes 6x150ml cups or ramekins

Method
Place the chocolate and cream into a bowl and melt on the back of the AGA or on the Warming Plate (4 oven). Remove from the heat and stir until smooth. Let it cool for a couple of minutes then stir in the egg yolks. Whisk the egg whites until a soft peak stage then whisk in the sugar a teaspoon at a time until glossy. Loosen the chocolate mixture with a spoonful of the meringue. Then fold in the rest of the meringue and the brandy or rum. Pour into ramekins or espresso cofferr cups and chill until set - about 2 or 3 hours.

Enjoy!

Miss AGA & her Jack Russell Gérard

Miss AGA and her jack russell Gerard cook in musical harmony around their AGA!

Another lovely little video for a Friday afternoon...!

www.missagaonline.com

Autumn Offers

Receive up to £1,500 FREE KitchenAid appliances PLUS up to £500 of AGA Cookshop vouchers when you buy selected AGA cookers.

Please contact us for full details.

We are Recruiting!

We are looking for a permanent Saturday sales consultant (6.5 hours) to work in our attractive AGA showroom.

The job involves showing customers what makes an AGA cooker so special. In addition you will advise customers on all things AGA!

We are looking for a confident and friendly person that has excellent communication skills and is eager to learn, with a previous background in sales / customer service.

Being an AGA owner or having experience of cooking on an AGA would be a bonus, however full training will be given.

Please send your CV to Michael@countrywarmth.co.uk or drop your CV into the shop marked for the attention of Michael.

The Complete AGA Cookbook

Whether you are an AGA devotee or have never cooked on an AGA before, Mary Berry and Lucy Young's new AGA cookbook is just what you need by your side.

It's 30 years since AGA first approached Mary Berry about producing The AGA Book and 15 years since she followed it up with Mary Berry's New AGA Cookbook- now she has combined, improved, updated and revamped those books with Lucy to produce The Complete AGA Cookbook, which deserves its place on all 21st century kitchen shelves!

There have been many new trends in cooking in the intervening years, and a plethora of new ingredients, and Mary explores them adding new recipes, adapting many ideas to the AGA way of cooking.

As Mary herself says, an AGA rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. And cooking on an AGA is a joy: it's spacious ovens produce perfectly cooked dishes, time after time. But they haven't forgotten those who cook on conventional cookers and instructions are supplied on each recipe.

Complete with all the AGA user information, Mary and Lucy help you get the most out of your AGA as they guide you through time and energy saving tips, from melting chocolate on the back of the AGA, to cooking drop scones on the Boiling Plate and slow roasting overnight in your Simmering Oven.

A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the AGA, showing how versatile it really it!

Price £25 and available from Country Warmth.