Special Offers

Enjoy 15% off our new range of products including Farmyard chefs' pads and AGApanthus home and garden range.

Farmyard and Corgi Chef Pads from £11.05!

Please pop in to the shop or call us for details 01653 694699

Farm Yard Chef Pads

These delightful AGA Farm Yard chef pads are new into our showroom today.

We've just finished unpacking and they look great displayed with our collection of AGA textiles.

Beautifully drawn to show their charming characters, the chef pads are ready to adorn your AGA.

Dizzie the labrador joins joins Dottie the cat. Hector and Henrietta are keeping their beady eyes on things and the fabulous cattle Agatha and Angus are proudly surveying the surrounds.

Retailing at £13.00 each, the chef pads are available to buy in our shop or please contact us to arrange postage.

No Fuss Frittata

Something simple and delicious for lovely spring days.

If you're like us and find yourself having a shelf of vegetable odds and ends in your fridge by the end of the week, then this is a fab way to use them all up.

Serves 4-6

Ingredients:

Method:
Heat the oil in an AGA non-stick frying pan, with a removable handle and saute the sausage, onion and garlic. Add carrots, potato and any green vegetables.

Beat the eggs with the parsley and three quarters of the cheese, season to taste.

Pour into the pan and cook on the hotplate for 3-4 minutes, sprinkle with the remaining cheese.

Place the oven grid shelf on the second runners down in the roasting oven and slide the frying pan on the shelf.

Remove the handle and close the door. Cook for 5-8 minutes until there is no liquid left and the cheese has melted.

Slide onto a serving dish and cut into wedges to serve.

AGA baked biscuits - the best!

Easter celebrations in the shop with delicious biscuits made by Claire on the AGA.

Easter Event

Join us this Saturday for Easter treats and a glass of fizz and make the most of our special offers on AGA cookware.

Happy Easter!

 

Hot Cross Bun, Chocolate and Rum Pudding

These delicious hot cross buns with chocolate and rum are an indulgent Easter treat.

Method
Grease a 1.7 litre / 3 pint ovenproof dish with butter.
Spread each side of the hot cross buns with the hazelnut and chocolate spread and then place four prune halves inside each bun. Sandwich the buns back together and the cut each bun into four and place at the bottom of the ovenproof dish.
Heat the cream, milk and chocolate together in a small, non-stick saucepan. Gently heat, stirring all the time. Take care not to bring the mixture to the boil. Cool slightly.
Beat the eggs and sugar together in a large mixing bowl and add the rum, Pour the chocolate cream over the egg mixture and stir well. Now pour the chocolate mixture over the buns and leave to soak for 30 minutes.

2 oven AGA: bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on second runners. Cook for 30-40 minutes or until the pudding is firm in the middle.

3 and 4 oven AGA: cook in the middle of the baking oven for 30-40 minutes or until the pudding is firm in the middle. 

Conventional cooking: cook in a pre-heated oven at 180 degrees C, fan over 160 degrees C, Gas Mark 4. Bake for 30-40 minutes or until the pudding is firm in the middle.

Tips: if the pudding starts to catch on top, cover with a little foil or Bake-O-Glide.
Serve with single cream.

Spring Entertaining Cookery Demonstration

We had a very successful cookery demonstration last week. The theme was Spring Entertaining and Alison and Claire had gone to a lot of trouble to produce a balanced and interesting menu.

For starters we had an aubergine pate along the lines of baba ganoosh, this was served with homemade flatbreads and really started us with an eastern Mediterranean feel. Along with delicious artichoke and pistachio pate and a carrot and cardamon mouse we were appealing to the vegetarian within us! These dishes made a lovely spread of starters but would have equally done as a light lunch with crispy salad or marinated tomatoes and feta.

Then in contrast to the light vegetable flavours, we were treated to duck and sherry pie. This had a beautiful rich flavour without being too strong and 'gamey'. Alison made her own duck fat pastry which was lovely and crispy even though there was plenty of sauce within the the pie. This was an unusual dish and would sit as easily for a dinner party with friends as it would for a warming winter family supper.

Again another contrast was the teriyaki and coriander salmon. This reminded us of warmer days to come and the spring time freshness that encourages us away from heavier comfort food. Served with Asian noodle salad, we were all struggling to save our appetite for desserts!

However, one spoonful of Claire's almond parfait and we didn't need any convincing that pudding was unmissable! Teamed with her delicate brandy snaps, this was a firm favourite.

Finally, we enjoyed a raspberry meringue roulade which rolled up beautifully and sliced to provide 20 helpings of pudding heaven.

These recipes not only gave us a delicious lunch but have also provided some great ideas for forth coming Easter entertaining.

To mum with love!

Treat your mother to a day of celebrations with us ahead of this year's Mother's Day. Enjoy AGA baked treats and refreshments and learn more about the AGA Total Control - the most flexible AGA cooker yet. Plus, you'll be able to taste AGA cooked food to understand what makes that AGA so special. The event will take place this weekend (Saturday 5th March) from 10am to 4pm.
We look forward to welcoming you to our showroom!

Sinnington Point to Point

A fun day was had by all at the Sinnington Point to Point at Duncombe Park last weekend.

Held by kind permission of the Duncombe family on the old turf grounds in front of their house and providing an excellent course. We were thrilled to be part of a sizeable turnout for this popular Valentine's day event.

We took along our own little horse lorry, but instead of a four legged occupant, we had a spring cleaned lorry and replaced the equine passenger with a cast iron one as we took the new AGA City60 along. In celebration of Valentine's day we chose the pink baby AGA to be on show. However, not content with just looking good, we also made sure that we had it working!

This was a popular move. With temperatures barely above freezing and feeling much colder in the keen wind that swept across the open fields we were snug and smug thanks to the heat from 'our baby'. We handed out cups of tomato soup - not only useful warming nourishment but also good for warming up frozen fingers. 

We dressed our stand with a Valentine's theme using the pink Love AGA Cookware and sold several of these items, especially to gentlemen buying gifts!

We were pleased to welcome David Simpson, officially know as AGA Man on the Point to Point circuit and his wife Cindy who supported us by taking photos and providing AGA goodies.

The winner of the AGA sponsored mixed open race, in a very fast time was Robbie from The Cleveland - a fine bay gelding trained by Mary Reveley. Second was Camden (Sarah Easterby) from the local Sinnington and third was Lucky Cody (Nicky Tinkler) from The Derwent.

A fun and successful day was had by all and grateful thanks go to all that organised the event and took part.

AGA Point to Point

AGA is sponsoring the mixed open Point to Point race at Sinnington, Duncombe Park on Sunday.

We will be there showing our support with our baby pink AGA.

Although the forecast is set for cold weather, we will be giving a warm welcome to customers old and new in our show tent.

We hope to see lots of you there.

Photos to follow next week! 

Strawberry and White Chocolate Muffins

These delicious muffins are perfect for Valentine's Day breakfast, served with a glass of Champagne!

 

Ingredients 

30g of butter

3 tablespoons of vanilla syrup

1 egg

4 tablespoons of full fat milk

Punnet of strawberries 

150g of white chocolate 

150g of plain flour 

1 teaspoon of baking powder 

1/2 teaspoon of bicarbonate of soda 

6 muffin cases  

Method

Leave the butter to melt in a bowl on top of the AGA and mix with the vanilla syrup and egg. Chop the strawberries into quarters and enjoy smashing the chocolate into small pieces. 

Mix the dry ingredients in a bowl then add the butter, vanilla syrup, egg mixture and the milk. Add the chocolate and strawberries and gently mix until you have a deliciously lumpy mulch. 

Put the muffin cases into a muffin tray and spoon in the mixture. With the grid shelf on the floor of the roasting oven, put in the muffin tray and cook for about 25 minutes. 

If the muffins start to brown too quickly, slide in the cold plain shelf on the third set of runners.  

4-oven AGA: Place the muffin tin on the grid shelf on the third set of runners of the baking oven. Cook for about 25 minutes. 

Recipe from 'The New AGA Cookbook' by Laura James published by Absolute Press.

Pancake Day Tuesday 9th February

Want to try something different this pancake day?

Here's a tasty recipe from AGA

Ingredients
115g self raising flour
1 egg
250ml milk
Small can of sweetcorn, drained
2tbsp of chopped parsley
Salt and black pepper
Olive oil

To Serve
Crispy bacon rashers
4 barely ripe bananas
25g butter

For the garnish 
Chives

Method
Place the flour in a basin and make a well in the centre. Add the egg and half the milk then whisk together and then thin into a dropping consistency with the remaining milk. Mix in the sweetcorn, parsley and seasoning.

Wipe the Simmering Plate with a little olive oil on a piece of kitchen paper. Drop tablespoons of the mixture straight onto the Simmering Plate. When bubbles rise to the surface, turn over and cook the other side.

Grill the bacon at the top of the Roasting Oven and saute the bananas in butter until heated through.

Serve the pancakes with crisp grilled bacon topped with the banana and garnished with chives.

Conventional cooking: Cook the pancakes in a little oil in a frying pan and grill the bacon.

Cookery Demonstration Dates

Join us for our Spring Entertaining and Summer Feasts cooking demonstrations and learn how to make delicious seasonal dishes on your AGA.

Spring Entertaining - Thursday 3rd March

Summer Feasts - Wednesday 18th May

We are taking bookings now! 

A Love Letter to Malton, Yorkshire's Food Capital

There are so many wonderful reasons why you should visit Malton and this video by We Love Malton lists them beautifully!

A love letter to Malton the award winning Yorkshire food town. Celebrating a year of food, festivals and fun! Watch out for the Talbot Hotel, Talbot Food Court, Malton Monthly Food Market, Malton Cookery School and of course Country Warmth!

www.maltonyorkshire.co.uk

AGA Ladies Point to Point at Sheriff Hutton

The Yorkshire area Point to Point Club held its successful early season meeting yesterday. Having been re-arranged from an even wetter and colder date last Sunday a strong field made it to the meeting. Although cold, the field was not frozen and the organisers patience was rewarded with some excellent racing. Watery blue skies gave good light even if temperatures were still on the low side. There was certainly a brisk trade in mulled wine and hot soup! We wish we had taken an AGA with us to keep us warm!

The ladies race saw a convincing win for Michael Dawson's Palypso de creek piloted by Miss C Heart.

Second place was Railway Dillon, a local horse owned by Paul and Christine Drury and ably ridden by Emma Todd. A lovely reward to them for all the hard work they put into this event as Christine is Hon Secretary.

Best turned out went to Amy Colliers Tasheba, who took home a very stylish AGA kitchen clip board. Well done for looking so smart.

For more information, visit Pointing Yorkshire or Jumping 4 Fun.