Honeyed Plum and Cherry Frangipane Tarts

These honeyed plum and cherry frangipagne tarts make a fantastic Friday afternoon treat.

For the pastry
150g plain flour
100g self-raising flour
50g icing sugar
125g butter
50g lard
pinch of salt
1 egg
dash of milk 

Method
1. Mix together the flours and icing sugar, then rub in the butter and lard. Using a food processor is fine for this.
2. Add the salt and eggs and stir until it starts to come together. Add milk if needed.
3. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
4. Divide into two pieces to make rolling easier and roll out the pastry so it is slightly thicker that a pound coin.
5. Use the pastry to line a flan tin with removable base and cut the remaining pastry into rounds to fit non-stick bun tins - make these rounds over sized to fit the tin better and get more delicious filling in them.
6. Allow the pastry to chill for 20 minutes while you make the frangipagne.

Frangipagne
120g butter
60g caster sugar
60g runny honey (plus extra)
1tsp vanilla
120g ground almonds
60g plain flour
2 eggs
good pinch of salt
small plums . cherries

Method
1. Beat the softened butter and sugar until pale. Whisk in the honey, vanilla, ground almonds, flour, eggs and salt until smooth.
2. Place a small dessert spoonful of the frangipagne into each bun tin case, top with half a plum or 3 halved cherries - cut side up. Drizzle the fruit with a teaspoon of clear honey.
Tip make sure you underfill all the tarts - the batter will rise better.
3. 2,3,4 and 5 oven AGA place the flan tin and bun tin on the oven grid shelf placed on the floor of the roasting oven on the second set of runners with the cold plain shelf above. Bake until golden - about 20 minutes for the smaller tartlets and 25-30 for the large flan tin.
4. When the tart and tartlets come out of the oven, glaze with any melted honey left in the dimple of the plums by spooning it back over the top with a teaspoon.
5. Remove from the tins immediately.
Serve with clotted cream.

Living North Christmas Fair

We had a great weekend at the Living North Christmas Fair at York Racecourse.

The show was nice and busy and we met some existing customers and made some new ones!



We were happy to be situated next to the cookery theatre, with delicious smells coming from the live demonstrations.

As well as the great smells from the cookery area, we were perfectly positioned opposite The Patisserie with lots of tempting goodies to keep our energies up over the weekend!



Cooper White Wines next door offered the most stylish wine bottles we have ever seen!



Michael was busy manning the AGA trailer outside the Knavesmire Suite, helping people with their AGA queries whilst Sara and the team were located in the Ebor Suite selling cookware and accessories including a selection of lovely Mrs Madden Makes aprons and hob hats. Also on display was a selection of cook books, AGA mugs, teapots and kettles. Everything you need to make a great cuppa!

Living North Christmas Fair

It's almost time for the Living North Christmas Fair (15-17 November).

You will find our stand by the cookery theatre. We also have a large AGA show trailer which will be parked up outside.

Please pop by to say hello and see what goodies we have on sale.

Soda Bread

Soup wouldn't be soup without some delicious bread. We've got an easy recipe for Soda Bread that you can bake in about half an hour using your AGA.

Ingredients (serves 4)
450g plain flour
1tsp bicarbonate of soda
1tsp salt
55g pumpkin seeds
25g linseed or seasme seeds
55g sunflower seeds
Approx 400ml buttermilk

Method
Sieve the flour with the bicarbonate of soda and salt. Then add the seeds. Make a well in the centre and add most of the milk.

Working quickly, mix to a softish dough. When it forms a ball, turn it onto a well-floured surface and work lightly into a flattened loaf.

Place on a rectangle of Bake-O-Glide lightly dusted with flour and use a sharp knife to cut a deep cross in the top.

2,3 and 4 Oven AGA
Bake on the grid shelf placed on the floor of the roasting oven for 30-35 minutes or until the bread is golden and cooked through.

Tip: If made into scones, reduce the cooking time to 10-15 minutes.

Autumn Vegetable Soup - Italian Style

 

A bowl of hot, tasty soup has got to be our favourite meal when the weather gets colder, and it's perfect for cooking in a big batch and taking to work for lunch.

This recipe makes a large pot of soup for the colder evenings and uses autumnal vegetables. If you don't have tiny pasta, break up some spaghetti into small pieces.

Ingredients
1 large leek sliced
2 carrots diced
1 onion chopped
2 celery sticks diced
1 potato diced
1 courgette diced
450g tomatoes diced or use a can of chopped tomatoes
2 litres water or stock
piece of Parmesan cheese rind
salt and black pepper
50g spinach leaves sliced
1 can borlotti beans
75g tiny pasta shapes such as farfalline

Method
Take a 9 litre AGA stockpot and put in the leek, carrots, onion, celery, potato, courgette, tomatoes, water or stock and a piece of Parmesan rind, season.
Bring to the boil and simmer for 5 minutes.

2,3 and 4 Oven AGA
Transfer the covered stockpot to the simmering oven and cook for 1 hour. Add the drained borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for 6-8 minutes.
Remove the Parmesan rind and serve in bowls accompanied by crusty bread.

Hearty Veg and Sausage Bake

Keep warm this Bonfire Night with this hearty veg and sausage bake.

Ingredients (serves 4)
3 medium leeks, washed and sliced
450g tomatoes, quartered
1 green pepper, diced
1 red pepper, diced
1 onion, sliced
1 clove of garlic, finley chopped
1 chilli, finely chopped
4 tbsp mixed herbs
salt and black pepper
175g mushrooms, sliced
8 thick good quality Lincolnshire or herb sausages

For the topping
150g breadcrumbs
85g cheddar cheese, grated
1 tsp mixed herbs

Method
Place the leeks, tomatoes, peppers, onion, garlic and chilli in a shallow ovenproof dish and pour over the oil, herbs and seasoning and mix together.
Place the dish on the floor grid set on the floor of the roasting oven and cook for 10-15 minutes.
Mix in the mushrooms then arrange the sausages on top. Return to the roasting oven and cook for a further 35 minutes, turning the sausages over occasionally to brown all their sides.
Place the breadcrumbs, cheese and herbs into a bowl and mix well.
Sprinkle over the sausages and return to the roasting oven, third runner down, for a further 15 minutes or until the breadcrumbs are golden and crispy.

Enjoy with a glass of mulled wine whilst watching the fireworks!