Delicious Treats for Customers

We like to offer a warm welcome at Country Warmth, and if you are lucky you might get a homemade cake too! Baked freshly on the AGA by Claire, yum!

 

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Valentine’s Day

We are feeling the love in our shop! Here’s our Valentine’s display ready for Thursday.

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TWO RECIPES CELEBRATING THE HAGGIS

The Scottish celebrate Burns Night the 25th January, to commemorate their national poet Robbie Burns, all over the world and at the centre of the festivities is the noble haggis. Contrary to the belief of non-Albions a haggis is not a rare 3-legged animal to be hunted in mountainous Scottish regions but a savoury pudding using offal. The haggis was made famous by the Robert Burn’s poem ‘Ode to a haggis’ in 1787, which immortalised this dish.

Haggis is made from the innards of a sheep, with oatmeal, spices and flavourings. Traditionally all parts of a sheep were used, waste was not an option! It has a wonderful peppery backnote which complements its oaty meatiness reminiscent of a spicy sausage. There are vegetarian haggis widely available too.

HAGGIS STUFFED MUSHROOMS

Stuffing small mushrooms with haggis makes a super accompaniment to serve with drinks, especially on the 25th January, Burns Night.

Makes 18-20

1x ceramic tray, buttered

300g pack of small open chestnut mushrooms

25g butter

1 red onion, chopped

1 Bramley apple, peeled and chopped

200g haggis

2 tbsp chopped parsley

2 tbsp breadcrumbs

1 egg

Salt and black pepper


Topping:

Grated cheese

Method

If necessary, remove most of the stalk from the mushrooms, wipe them and place on the baking tray. Melt the butter and fry the onion on the Simmering Plate until softened, add the chopped apple and cook for a further 2-3 minutes. Cool.

Mix the onion and apple with the haggis, parsley, breadcrumbs and egg. Season.  Pile the mixture into the mushroom cups and top with grated cheese.

2, 3, 4 and 5 oven AGA: Slide the ceramic baking tray onto the floor of the Roasting Oven (AGA Total Control, AGA60 and AGA eR3 Series use the floor grid) for 10-15 minutes until the mushrooms are cooked and the cheese has melted.

Serve hot.

Conventional cooking:   Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6 and cook in the centre of the oven for about 15 minutes.

 

HAGGIS PANCAKES

This must be the ultimate Scottish pancake!  A savoury pancake flavoured with haggis with rolled oats for added texture. These make a great accompaniment to a Scottish breakfast.

Makes about 22-25

115g plain flour

Salt and black pepper

1 tsp baking powder

75-100g haggis

25g rolled oats

2 small eggs, beaten

125ml milk

To serve:

Strips of roasted red pepper

Cream cheese

Method

Sieve the flour, seasoning and baking powder into a bowl and mix in the haggis, oats, eggs and milk.  Mix well to form a batter of dropping consistency.

2, 3, 4 and 5 oven AGA:  Lightly oil the Simmering Plate, (with a little oil on a piece of kitchen paper), then drop tablespoonsful of the mixture onto the surface.  Cook one side, when bubbles appear on the surface flip over and cook the other.

Conventional cooking:  Use a lightly oiled large frying pan over a medium heat to cook the pancakes.

Serve with breakfast or if you are serving them as a savoury accompaniment with drinks strips of roasted red pepper or spread with cream cheese.

By Dawn Roads, AGA Specialist

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Stuffed Peppers with Couscous

These delicious Stuffed Peppers are ideal for a vegan-friendly supper and can be eaten cold so that’s lunch sorted too!

Serves 6

Ingredients

  • 6 yellow or orange peppers, halved and deseeded
  • Olive oil
  • Salt and black pepper

Filling:

  • 200g (7 oz) couscous
  • 280ml (9½ fl oz) hot vegetable stock / water
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped – optional
  • 1-2 tbsp olive oil
  • 55g (2 oz) pinenuts,
  • 100g (3½ oz) sunblush tomatoes (or AGA dried tomatoes!), chopped
  • 40g (1¾ oz) black olives, roughly chopped or sliced
  • 2 tbsp chopped flat leaf parsley
  • Salt and black pepper
  • 6 tbsp hot water

Garnish:

Chopped flat leaf parsley

Brush the peppers with olive oil and arrange on a baking tray, lined with Bake-O-Glide, season.

2, 3, 4 and 5 oven AGA: Slide the baking tray onto the lowest set of runners in the Roasting Oven and cook for 10 minutes.

Meanwhile make the stuffing. Place the couscous into a bowl, pour over the hot vegetable stock and cover over with cling film. Leave to stand for 5 minutes. Put the chopped onion and garlic into a pan with the olive oil and cook until soft but not coloured. Then add the pinenuts and move the pan to the Boiling Plate to cook faster and lightly brown the pinenuts. Pour the onion, garlic, oil and pinenuts into the couscous, add the chopped tomatoes, olives and chopped parsley then mix well together and check the seasoning.

Divide the filling between the peppers pour the boiling water around the peppers and return to the Roasting Oven to cook for 30-35 minutes or until the peppers are soft.

Serve garnished with the flat leaf parsley.

Recipe by Dawn Roads, AGA Food Editor

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An Evening with Everhot

We had a full house braving the weather (snow and ice) to join us at the showroom for our Everhot Cookery demonstration last night.

We were lucky to have Steven Evans from Everhot to put our black Everhot 100i and cream Everhot 60 through their paces.

He cooked up a storm, hardly pausing for breath!

A full English breakfast and some dainty brunch kebabs were first up, followed by delicious double baked cheese soufflés served with chopped beetroot.

We then enjoyed freshly baked bread and homemade minestrone soup and cheese toasties followed by a roast chicken dinner with crunchy roast potatoes and pan fried steak and charred vegetables.

We finished off the evening with delicious handmade donuts with chocolate ganache for pudding (or for just ‘cheer me up time’!)

It’s safe to say guests were well fed and had an enjoyable evening.

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Bean Feast

Whether you’re giving veganuary a go or simply enjoying a healthy lifestyle, why not try this delicious Bean Feast?

Serves 6

  • 1 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely grated
  • 1 red chilli, finely chopped
  • 2 x 400g butter beans, drained
  • 2 x 400g red kidney beans, drained
  • 2 x 400g cannelloni beans, drained
  • 1 x 400g can of chopped tomatoes
  • 1 carton passata (tomato purée)
  • 1 pack black lentils (ready cooked
  • 225g (8 oz) green beans
  • Salt and black pepper
  • Handful of parsley or coriander, chopped

Heat the rapeseed oil in the AGA cast aluminium casserole and add the onion, garlic and chilli, gently sauté until tender but not coloured. Add the beans, chopped tomatoes, passata and lentils. Bring to the boil and simmer for a few minutes. Cover with the lid.

2, 3, 4 and 5 oven AGA: Place in the Simmering Oven and cook for 45 minutes.

Prepare the green beans and cut into 2.5cm (1 inch) pieces, cook in boiling salted water until just tender, drain. Remove the casserole from the oven and stir in the hot green beans. Season with salt and freshly ground black pepper. Stir in the chopped parsley or coriander and serve.

Conventional and Rayburn cooking: Prepare as above and cook either on the hob or start off on the hob then transfer to the oven set at 150°C, fan oven 130°C, Gas Mark 2.

Dawn Roads, AGA Food Editor.

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Spicy Tomato & Butternut Squash Soup

If you’re going vegan for January or simply fancy a healthy but warming treat, why not try this Spicy Tomato and Butternut Squash Soup? Full of goodness, it’s perfect for a cold winter’s night.

Serves 8

Ingredients

  • 1tbsp olive oil
  • 1 onion, chopped
  • 2tsp grated fresh ginger
  • 2tbsp Thai red curry paste
  • 1 large butternut squash, peeled and cut into small pieces
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • 500ml vegetable stock

For the garnish

  • 1 thinly sliced red onion
  • Fresh coriander

Method

Heat a large pan and add the oil. Add the onion and cook for a few minutes. Stir in the curry paste and ginger, and then cook for a few more minutes.

Add the butternut squash and tomatoes and then cook for another minute, then add the coconut milk and a little of the vegetable stock.

Bring to the boil and then place in the Baking Oven for about an hour. When the squash has become tender, blend the soup and adjust the seasoning. If the soup is too thick, add some more stock.

Garnish with the thinly sliced red onion and fresh coriander and serve with warm naan bread.

By Marcia Pool

AGA Demonstrator

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Everhot Cookery Demonstration

Join us on Thursday 17th January for a special evening with live Everhot cookery demonstrations.

If you are looking to purchase an Everhot cooker it’s a must as it will be a fantastic opportunity for you to learn all the inside knowledge and handy tips and tricks for the versatile Everhot range.

For more information and to book your place please call 01653 694699

Places are free but you must reserve your seat.

Start time 7pm.

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AGA Demonstration

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.

Date: 12th February 2019

Start time: 7.15pm please contact us to reserve your place

Dual Control Gas

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Everhot Cookery Demonstration

The Everhot team will join us on Thursday 17th January for a special evening with live cookery demonstrations.

If you are looking to purchase an Everhot cooker please join us, it will be a fantastic opportunity for you to learn all the inside knowledge and handy tips and tricks for the versatile Everhot range.

For more information and to book your place please call 01653 694699

Places are free but you must reserve your seat.

Start time 7pm.

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