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…
Strawberry and White Chocolate Muffins
These delicious muffins are perfect for Valentine’s Day breakfast, served with a glass of Champagne! Ingredients 30g of butter3 tablespoons of vanilla syrup1 egg4 tablespoons of full fat milkPunnet of strawberries 150g of white chocolat…
Pancake Day Tuesday 9th February
Want to try something different this pancake day?Here’s a tasty recipe from AGAIngredients115g self raising flour1 egg250ml milkSmall can of sweetcorn, drained2tbsp of chopped parsleySalt and black pepperOlive oilTo ServeCrispy bacon rashers4 barely ri…
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 MarchSummer Feasts – Wednesday 18th MayWe 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 Talb…
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 or…
Festive Opening Hours
Wishing you a very Merry Christmas and a Happy New Year! Christmas Eve 9am – 12 noonChristmas Day ClosedBoxing Day Closed27th Dec Closed28th Dec Bank Holiday Closed29th Dec Open 10am-4pm30th Dec Open 10am -4pmNew Year’s Eve Open 9am-12noonNew Yea…
Velvet Pastry for Mince Pies
This perfect pastry recipe comes from Richard at Rayburn.
Ingredients:
450g plain flour
200g butter
85g vegetable fat
Grated rind of 1 large orange
Chilled orange juice
Milk for sticking lids on pies
Mince meat for filling
Icing sugar to sprinkle on the top
Method:
Sift the flour and rub the fat in until the mixture resembles breadcrumbs.
Stir in the grated rind and bind with the juice.
If making in a food processor go gently as it is easy to over process.
Chill before using for 30 minutes.
The mixture is very rich, and is best handled as little as possible.
Roll and cut out 24 x 5cm lids first. Then cut out 24 x 7cm bases, re-rolling as necessary.
Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them on. Brush with milk and make a small slit in each pie.
Bake for 20-30 minutes on the grid shelf on the floor of the main oven at 200C / 400F or gas mark 6 until golden.
The pastry is wonderfully crumbly, so you can freeze the pies raw in the tins and then when hard store them in the bags or boxes. They are then quick to bake from frozen as required.
• 450g (1lb) plain flour
• 200g (7oz) butter
• 85g (3oz) vegetable fat
• Grated rind of 1 large orange
• Chilled orange juice
Sift the flour and rub the fat in until the mixture resembles breadcrumbs. Stir in the grated rind and bind with the juice. If making in a food processor go gently as it is easy to over-process. Chill before using for 30 minutes. The mixture is very rich, and is best handled as little as possible. Roll and cut out 24 x 5cm (2¼ inch) lids first. Then cut out 24 x 7cm (3 inch) bases, re-rolling as necessary. Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them securely on. Brush with milk and make a small slit in each pie. Bake for 20 – 30 minutes on the grid shelf on the floor of the Main Oven at 200°C (400°F), Gas Mark 6, until golden. The pastry is wonderfully crumbly, so I usually freeze the pies raw in the tins and then when hard store them in bags or boxes. They are then quick to bake from frozen as required.
– See more at: http://www.rayburn-web.co.uk/rayburn-owner/rayburn-recipes/occasions/richards-velvet-pastry-for-mince-pies#sthash.Y6LBFqeW.dpu
• 450g (1lb) plain flour
• 200g (7oz) butter
• 85g (3oz) vegetable fat
• Grated rind of 1 large orange
• Chilled orange juice
Sift the flour and rub the fat in until the mixture resembles breadcrumbs. Stir in the grated rind and bind with the juice. If making in a food processor go gently as it is easy to over-process. Chill before using for 30 minutes. The mixture is very rich, and is best handled as little as possible. Roll and cut out 24 x 5cm (2¼ inch) lids first. Then cut out 24 x 7cm (3 inch) bases, re-rolling as necessary. Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them securely on. Brush with milk and make a small slit in each pie. Bake for 20 – 30 minutes on the grid shelf on the floor of the Main Oven at 200°C (400°F), Gas Mark 6, until golden. The pastry is wonderfully crumbly, so I usually freeze the pies raw in the tins and then when hard store them in bags or boxes. They are then quick to bake from frozen as required.
– See more at: http://www.rayburn-web.co.uk/rayburn-owner/rayburn-recipes/occasions/richards-velvet-pastry-for-mince-pies#sthash.CbsFjAtO.dpuf
• 450g (1lb) plain flour
• 200g (7oz) butter
• 85g (3oz) vegetable fat
• Grated rind of 1 large orange
• Chilled orange juice
Sift the flour and rub the fat in until the mixture resembles breadcrumbs. Stir in the grated rind and bind with the juice. If making in a food processor go gently as it is easy to over-process. Chill before using for 30 minutes. The mixture is very rich, and is best handled as little as possible. Roll and cut out 24 x 5cm (2¼ inch) lids first. Then cut out 24 x 7cm (3 inch) bases, re-rolling as necessary. Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them securely on. Brush with milk and make a small slit in each pie. Bake for 20 – 30 minutes on the grid shelf on the floor of the Main Oven at 200°C (400°F), Gas Mark 6, until golden. The pastry is wonderfully crumbly, so I usually freeze the pies raw in the tins and then when hard store them in bags or boxes. They are then quick to bake from frozen as required.
– See more at: http://www.rayburn-web.co.uk/rayburn-owner/rayburn-recipes/occasions/richards-velvet-pastry-for-mince-pies#sthash.CbsFjAtO.dpuf
The Perfect AGA Christmas
With less than three weeks until Christmas Day, we have all you need to take the stress out of creating a triumphant festive feast this year.Cookery Tip: You can fit up to a 13kg (28lb) turkey in the AGA oven!When it comes to entertaining using the rig…
Festive Entertaining
We had a super day at our Festive Entertaining demonstration with 20 customers enjoying a full on Christmas menu cooked on our four oven AGA in the upstairs showroom.Alison showed us how to make a light pear and blue cheese salad served with sherry jel…
