10 April 2019

National Carriage Driving Championships

This photo was taken at our recent Everhot sales event of Patti, the organiser of the National Carriage Driving Championships at Bywell Park taking place this summer.

Patti is proudly displaying the event clothing with a super new logo designed especially for this event.

Everhot is excited to be sponsoring an obstacle at the championships.

The Everhot show trailer will be on hand for information on these fabulous cookers. There will be representatives from local stockists Walter Dix, Country Warmth, and Everhot themselves to answer any sales, installation and cookery questions.

The National Carriage Driving Championships showcase the best of British talent in carriage driving. The trials run over three days. The first day is driven dressage, day two is the marathon and hazards day – whereby turnouts travel over 16 KM at speed and complete 8 obstacles passing through gates in an order A-F as fast as possible.

The final day, testing the horses flexibility and suppleness after the previous days exertions, is a cones course of approx 20 cones in various combinations to an optimum time.

We are looking forward to the event and will keep posting up dates on our news page and social media. We hope to see you there!

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9 April 2019

Neptune, York

We spent Saturday afternoon at Neptune in York baking lemon drizzle cake and chocolate pecan brownies on the AGA and talking to lovely customers.

 

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9 April 2019

AGA in Living North Magazine

Did you spot the AGA 3 Series in this month’s Living North Magazine? At 90cm, it’s still a fully flexible and controllable AGA but perfect for smaller spaces. Please contact us for details.

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9 April 2019

A Seafood Masterclass

Calling all Everhot owners…please join us for our seafood cookery demonstration on the 3rd May.

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5 April 2019

Neptune York Event

Join us at Neptune, York tomorrow for their “meet the designers” day (Saturday 6th April). We will be serving tasty treats from the AGA between 11-4pm.

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4 April 2019

Blackberry Meringue Roulade

Roulades are actually quite simple to make and this one can be made well-ahead of time, allowing you to impress your guests with minimum effort! Recipe taken from Everhot.

INGREDIENTS
Meringue:
4 egg whites
250g caster sugar
1 teaspoon cornflour
1 teaspoon raspberry vinegar (you could use white wine vinegar as an alternative)
1 teaspoon vanilla extract
50g chopped pistachio nuts

Filling:
300mls double cream
75g greek yoghurt
2 tablespoons icing sugar
4 tablespoons crème de cassis
300g blackberries
METHOD

  1. Meringue: Set oven to 170C and line a 33x23cm Swiss Roll tin with silicone paper.
  2. Whisk the egg whites in a large, clean, grease-free bowl, until stiff. Gradually whisk in the sugar, a spoonful at a time, until you have a smooth, glossy mixture.
  3. Mix the cornflour, vinegar and vanilla extract together and lightly whisk into the meringue.
  4. Spread the meringue mixture over the lined tin and sprinkle with the chopped pistachios. Bake for 20-25 minutes, until golden brown and crisp.
  5. Meanwhile, sprinkle a large piece of baking parchment with icing sugar. When cool enough to handle, turn the meringue out onto the paper. Carefully peel off the lining paper from the base of the meringue, cover and leave to cool.
  6. Filling:  Whip the cream until soft peaks form. Gently mix in the Greek yoghurt and icing sugar. In a separate bowl, mix the crème de cassis with the blackberries.
  7. Spread the cream mixture over the cooled meringue, then scatter with the berries. Roll up the roulade, from one of the shorter sides, using the paper underneath to help you – it will crack a little!
  8. Refrigerate for at least 3 hours and dust with icing sugar just before serving.
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1 April 2019

Classic Rosewater Victoria Sponge

This classic rosewater Victoria sponge is perfect for spring entertaining as it looks and tastes fabulous.

Ingredients

3 Clarence Court Braddock White duck eggs (250g total weight)

250g caster sugar

250g self-raising flour

2 tsp baking powder

250g unsalted butter, softened plus extra for greasing.

To serve:

200ml double cream

1 tablespoon icing sugar

1 teaspoon vanilla paste

A few drops of rose water

100g good quality strawberry jam

A few drops of rose water

150g fresh strawberries

A few crystallised rose petals (see tip on how to make)

A few other flowers to decorate

Makes 1 x 23cm cake

Grease and line the base of 2 x 23cm cake tins. Crack the eggs into a large mixing bowl, followed by the sugar, sieve in the flour and baking powder then add the butter. Beat together with an electric hand whisk until just mixed.

Evenly distribute the mixture between the tins, level off the mixture with a spatula so it’s even.

3, 4 and 5 oven AGA:  Place the tins on the oven grid shelf  set on the floor of the baking oven (AGA Total Control owners use the fourth set of runners down) and bake for 20-25 minutes until risen and skewer comes out clean after being inserted into the middle of the cake.

2 oven AGA:  Place the tins on the oven grid shelf  set on the floor of the roasting oven, with the cold plain shelf slid above, on the second runners down  and bake for 20-25 minutes until risen and skewer comes out clean after being inserted into the middle of the cake.

Allow the cake to cool for a few minutes in the tin then carefully turn out on to a wire rack and allow to cool completely.

To prepare the fillings gently whip the double cream with a little sieved icing sugar, vanilla paste and dash of rose water to very soft peaks.

Mix the strawberry jam with a splash of rose water until it becomes a bit more spreadable. Slice some fresh strawberries leaving a few for the top of the cake and stir the slices into the jam.

Spoon the jam on the top of the bottom layer of sponge, and spoon over blobs of cream, then place the second sponge on top. Top with a dusting of icing sugar and rose petals, flowers and the remaining strawberries.

Conventional cooking:   Pre heat the oven to 160c/gas mark 3 / 320f.  Place the tins in the oven and bake for 20-25 minutes until risen and skewer comes out clean after being inserted into the middle of the cake.  Decorate as described above.

TIP – to make your own crystallised rose petals carefully pluck the petals from one or two fresh edible roses (or unsprayed roses from the florist; make sure they are for decoration only). Separate 1 egg and whisk up the white well. Place 3 tbsp caster sugar in a small bowl. Get a tray lined with baking parchment ready. Using a paint brush, paint the egg white on to the petal. Hold the petal gently with tweezers and sprinkle over the sugar to lightly coat the petal. Place the petal on to the tray and leave to dry for at least 2 hours until dry. Store in an air tight container.

Recipe taken from AGA

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26 March 2019

Wicked Chocolate Truffles

These delicious truffles make the perfect gift for Mother’s Day.

Makes 36

  • 200g (7oz) luxury cooking chocolate
  • 150ml (5 fl oz) double cream
  • 25g (1oz) unsalted butter
  • 2 tbsp rum or brandy
  • 25g (1oz)sieved drinking chocolate powder
  • 115g (4oz) crystallised stem ginger, finely chopped
  • 25g (1oz) caster sugar

Break the chocolate into squares and place in a blender. Use a pulsing action until chopped quite finely. Rinse out an AGA saucepan with cold water and then add cream, butter and alcohol and place on the simmering plate. When almost simmering, pour through the feeder tube of the food processor while the motor is running and blend until smooth.

Scrape the mixture down and blend for a few more seconds, then transfer to a bowl to cool. Cover and chill for several hours or overnight.

Divide the truffle mixture into two. Roll one batch into 18 teaspoon-sized balls, then roll in drinking chocolate and chill. Mix the chopped ginger into the second batch of truffle mixture. Roll into balls, then roll thoroughly in the caster sugar. Chill. Place the finished truffles in silver and gold paper petits fours cases to serve with coffee, or wrap them in cellophane as a gift.

By Richard Maggs, AGA Cookery Doctor.

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26 March 2019

Cooking on your Everhot Demonstration

Join us for an introductory guide to get the most out of your Everhot cooker

Dates:

27th March
5th June
7th August

Start time: 7pm

Places are free but please contact us to reserve your seat

Everhot Masterclass for Everhot Owners

Date:

3rd May

Time: 12-2pm

Places are £20 – please ring to book

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26 March 2019

AGA Cookery Demonstration Dates

See the AGA in action at one of our demonstrations and you’ll wonder how you ever lived without one.

Grill. Bake. Steam. Boil. Stir-Fry. Roast. Slow-Cook. Griddle. Toast

An AGA Can Do It All

Takes you from breakfast through to dinner and many points in between, all in under two hours, showing how easy an AGA is to use and its sheer versatility.

Dates:

9th April
11th June
5th September
15 October
20th November

Start time: 7pm

Places are free but please contact us to reserve your seat

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