AGA City60

Want an AGA but don't have the space? That's where the City60 comes in! The new AGA City60 means that everyone - wherever they live and whatever kitchen space they have available will be able to find an AGA that fits perfectly.

Here's our lovely baby pink AGA in our showroom and a miniature AGA oven shaped biscuit tin in rose pink!

Please contact us for details.

Great Trade-In Deals

We have another fantastic offer from AGA saving you up to £1000! Please contact us for further details.

Welcoming Neptune to York

We are thrilled to welcome Neptune to York. Serving the city of York, Ryedale and North Yorkshire, the stunning new showrooms are conveniently located on the A64 between York and Malton.

We are lucky enough to have one of the new generation Dual Control AGA's on display in one of the kitchens. Both products compliment each other in appearance and quality.

Our picture shows Hayley, Neptune's kitchen designer with Michael and a pearl ashes electric Dual Control 3 oven AGA.

Pop along to Neptune to see exquisite kitchens and beautiful furniture in these spacious new showrooms.

They have a special Christmas shopping event on 3rd December that is sure to be a great evening with everything from beautiful table decorations to clever gift wrapping ideas. Join them for a glass of mulled wine and mince pies or visit their website for further details.

Autumn Dinner Parties

We had a super Autumn Dinner Parties cookery demonstration recently at our Malton showroom.

Our guests were treated to delicious homemade brownies served with freshly brewed tea and coffee.

Alison and Claire then got to work with making curried lentil apple and parsnip soup, which made good use of seasonal produce and when served with freshly baked soda bread was a meal in itself!

The other starter was a delicious butternut, carrot and goats cheese tartlet, made with the finest light walnut and Parmesan pastry.

The two main courses were a warming and richly Mediterranean flavoured braised pork with chorizo and black olives, along with a more delicate dish of Parmesan partridge breasts wrapped in crispy ham.

For pudding we enjoyed apple Charlotte with a toffee sauce and exotic pineapple and star anise tarte tatin served with a lovely homemade candied pecan ice cream.

A full demonstration, which in the end provided a very full luncheon!

Our next demonstration is Christmas Entertaining on Wednesday 25th November. This is now full, however please contact us if you would like details of our new cookery demonstration programme for 2016.

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!