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The Secret of a Perfect Yorkshire Pudding

April 5th 2011 Posted at Recipes
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For more years than I care to remember, along with many, many other British people I struggled to make the perfect Yorkshire Pudding. A classic British accompaniment to roast beef, traditionally served for Sunday lunch, with all the family, but delicious served with any cooked meat. We British tend to copy other people’s recipes for this dish, believing that they have the secret to a perfectly risen pudding. Unfortunately it doesn’t work like that.

The reasons are we all have a slightly different heat in our ovens; we all use slightly different egg sizes, different flour and so on.

Just by luck I happened to be chatting away to a taxi driver coming home one day from work whose previous job was a chef.

He gave me his version of the illusive pudding. I tried it. It worked. That was 15 years ago.

I’ve since cooked it in every oven available to man, including Aga cookers with no heat dials. It never fails.
The secret is simple: just make sure all the ingredients measure the same, there’s no weighing involved.

Set the oven to its highest heat.
Put 1 tsp of oil into each bun hole (4 bun holes for this recipe)
When oven has reached its highest temperature, pop the bun tin in the oven on the highest shelf to heat up.

Meanwhile make the batter.

1 Egg

Plain (all purpose flour)

Semi skimmed milk

4 tsp Olive oil

Using a small cup, break the egg into it.
Take note of where it comes up to in the cup.
Mark the outside of the cup if it helps.
Tip the egg into a mixing bowl.
Now pour the milk up to the same “egg line”.
Tip into the mixing bowl.
Do the same procedure with the flour.

Whisk all three ingredients on fast speed with electric whisk or mixer.
Pour 4 equal amounts into a hot pudding or muffin tin.
Bake for 15-20 minutes in a hot oven on the top shelf

(the highest temperature your oven has)
Make sure you leave room in the oven for the puddings to rise.

Puddings should be well risen, light, fluffy and crispy round the edges.

“Lesley Jones is just one half of the duo that makes CookingWithTheJoneses such a great place for finding delicious food recipes, and other ‘foodie’ information. She and her husband Barry, love cooking, and have been into creating amazing food for over 15 years. If you have any ‘foodie’ questions, or would like to recommend a new recipe – visit http://www.CookingWithTheJoneses.com and let Lesley and Barry help you.”

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Homemade Fruit Cake

April 5th 2011 Posted at Recipes
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Many of my guests tell me that the decision making factor on my website was the promise of homemade fruitcake on demand.

The cake sits between the rooms and guests can help themselves whenever a dose of the munchies hits them – though I was surprised to see 2 pieces disappear last week between going down to start on breakfast at 7.00am and popping upstairs again at 7.15!

I started with an AGA fruitcake recipe and have adapted it over the years to my own.

Now the funny thing is I really do not like fruitcake and have never tasted my own. It is one of the reasons I cook it as otherwise I would be double the size I am already – luckily I have a willing tester in my husband.

As my B&B guests seemed to be enjoying it so much and were pigging out for free I decided it was the ideal opportunity to raise some money for our local Community Hospital, so I had some recipe postcards made up which I invite fruit cake loving guests to buy in return for a donation.So now your turn to contribute. I have copied my secret fruit cake recipe below.

If you try it then please donate a small amount to the charity of your choice – Calories without guilt – perfect.

Enjoy

12oz mixed fruit

9oz self raising flour

6oz butter melted

6oz sugar ( caster, brown whatever )

2tsps of cinnamon or mixed spice

1tbs marmalade

6 eggs ( free range only please )

Mix together dry ingredients with the marmalade. Add eggs and butter and mix well

Line two 1lb loaf tines or one 8inch round cake tin with silicon paper ( I use those cake tin liners you just pop in – perfect and very quick ).

Put in cake mix and cook in the bottom of the AGA for 1.5 – 2.5 hours.

Sorry I can not be more exact but the timing varies ( and it has taken about 30 seconds to prepare so far – so a little attention now is no bad thing! ) – you are looking for just cooked and slightly squidgy. Slightly springy when you press the middle but not rock hard.

If you do not have an AGA then a conventional oven at about 140 degrees C should do it

Karen Thorne runs the award winning Hopton House Bed and Breakfast in the beautiful South Shropshire countryside. http://www.shropshirebreakfast.co.uk/

If you’re looking to run your own bed and breakfast in the UK, then save yourself time, effort and money by checking out our training courses and free resources at http://www.bedandbreakfastacademy.co.uk/ Everything you need to know to Set Up, Run and Market your own successful B&B business.

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Seville Orange Marmalade

April 5th 2011 Posted at Recipes
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Homemade marmalade is a real treat and loved by B&B guests. And the very best of marmalades is that made with seville oranges.

These days you can buy just about every fruit and vegetable all year round, but seville oranges seem to be the one fruit that you can still only buy in season.

So in January start looking out for these bitter oranges in your local greengrocers. They are in season through to February. I get very excited when they first appear, buying kilos of them to make the hundreds of jars of marmalade I get through at the B&B in a year. However after my 3rd batch I get bored of marmalade making.

I was explaining this dilemma to my lovely neighbours, Olive and Doreen, when they provided me with the solution. Seville oranges freeze beautifully. You don not need to anything with them apart from wash them, stick them in a bag and out them in the freezer. When you run out of marmalade you fcan cook them from frozen as per the recipe below.

My husband likes dark marmalade. To achieve this I replace 6oz of the white sugar with 6 oz of dark muscovado sugar. The great thing about this recipe is because it is made in 2 batches you could make half ordinary marmalade and half muscovado marmalade.

A few tips:

Seville Orange Marmalade

 

  • Make sure you have a really large preserving pan. The marmalade does boil up to twice its volume when it’s going at full boil.
  • Ensure you have a really hot heat to get it to boil properly ( the first time I cooked it it took 6 hours to get to boiling point because my AGA hot plate was not hot enough )
  • Allow a whole afternoon to do it. You can not rush the process. I prefer a cold gloomy day when there is a good black and white movie I can watch on the kitchen tv
  • 1kg Seville Oranges
  • Juice and pips of 2 lemons
  • 2kg granulated sugar
  • 3 pints of water

 

Put the sugar somewhere to warm. The airing cupboard will do nicely.

Put the oranges and lemon juice and pips into a large pan.

Pour in 3 pints of cold water. Add a bit extra if it does not cover the oranges.

Bring to the boil, then pop on the lid and simmer at the lowest heat possible for 2 hours or until the oranges are soft. You can also put them in a low oven or bottom of the AGA if you have one.

When the oranges are tender. Put a colander over a large deep plate and put the oranges into drain, leaving the cooking liquid in the pan for now.

When they have cooled enough to handle, cut the oranges in half and scoop out all of the pith and pips into the liquid in the pan.

Bring to the boil for 7 minutes with the lid off.

Strain the liquid through a sieve, pressing it through with a spoon. You need as much of this thick liquid as possible as it is full of pectin which will make the marmalade set.

You now put half of the liquid into a large preserving pan.

Put 1 kilo of the warmed sugar into the pan.

Cut the peel into strips – as thin or as thick as you like ( this is much easier when the oranges are cooked than when doing it raw ). Add half of the peel to the pan.

Heat the liquid, sugar and peel until all of the sugar as dissolved. Then increase the temperature until it is boiling and will not calm down even when you stir it. Then boil rapidly for 15-20 minutes.

Test for a set by putting a teaspoon of marmalade on a plate that has been on the freezer. If it is setting then, after a minute, it will wrinkle up when you pull your finger through it.

Leave for 10 minutes then put into warm sterilised glass jars ( the easiest way to sterilise the jars is by putting them in the dishwasher on the hottest setting. If you don not have time to do this then fill them half full of water then put them in the microwave on full power until the water has boiled for at least a minute ).

I always use screw cap lids, which you can buy on the internet – much less hassle then waxed paper and cellophane. Put the screw caps on as soon as the marmalade is in the jar, then label with the date when cool.

Repeat the whole process with the other half of the liquid, peel and sugar.

This recipe will make about 7 or 8 1lb jars of marmalade.

Karen Thorne runs the award winning Hopton House Bed and Breakfast in the beautiful South Shropshire countryside. http://www.shropshirebreakfast.co.uk/

If you’re looking to run your own bed and breakfast in the UK, then save yourself time, effort and money by checking out our training courses and free resources at http://www.bedandbreakfastacademy.co.uk/ Everything you need to know to Set Up, Run and Market your own successful B&B business.

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DIY AGA Service – Keeping Your AGA’s Performance Up to Scratch

April 5th 2011 Posted at General
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AGAs and Rayburns are marvellously solid beasts. They’re made to last… for a long, long time. So while you might not bother giving your ordinary cooker a service, keeping a range in tip top condition is well worth the effort. So how much can you do yourself? And when is the best time to get an expert on the case?

First, there’s the lovely, shiny vitreous enamel surface. Obviously it makes sense to mop up spills as they happen rather than let them mount up and form a nasty crust, both for appearance’s sake and for good maintenance.

You can clean your oven’s enamel surface when it’s cold or hot. There’s no need for fancy cleaning materials. You can’t go far wrong with washing up liquid, warm water and a soft cloth. An old square of towelling is ideal because it protects you from the heat if you’re cleaning your machine while it’s on and stays moist longer than a regular cleaning cloth. If you prefer to use a specialist cleaning fluid make sure it’s non-scratch or you’ll spoil the surface.

You can clean the chrome surfaces the same way, with warm soapy water, or use a specialist chrome cleaner. And the flue and vent cover also respond well to a warm soapy cloth. Inside, AGA oven lids are made of pressed aluminium. This comes clean with a mild non-scratch cream cleaner on a nylon – not wire wool – scouring pad.

AGA cooking tends to bake spills onto the inside of the oven. But that’s no problem. Most of the time you can easily brush crusty spills off the inside with a stiff brush. Or use your hoover when your oven is cool to scrape off and dispose of burnt-on food efficiently. The most important thing to remember is don’t experiment! Money-saving cleaners like ordinary household vinegar and lemon juice are no good and can seriously damage the enamel.

For anything other than cleaning it’s best to get an expert in for a proper AGA service. The same goes for Rayburns. An expert will know how to remove, clean and re-fit the hinged lids without damaging them, sweep the flue if necessary, remove stubborn deposits and take the central hob out for cleaning. And they’ll know how to do so safely without damage to their backs or your enamel!

Some say once a year is ideal. But in reality it probably depends on the way you use your oven. Heavy usage usually means heavier wear and more frequent servicing. Exercise common sense and you won’t go far wrong! If in doubt ask your dealer.

If you’re not sure where to turn for an Aga service, or just need some advice on Aga cooking, try Edwards & Godding for fast and reliable help and advice.

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Using Gas Fired Agas For Hot Water – Domestic Water Heating Aga-Style!

April 5th 2011 Posted at General
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Did you know that most gas fired Aga cooker models can deal with domestic hot water needs as well as delicious home cooking? Here’s some of the ins and outs of using an Aga to provide piping hot water to the home.

An Aga is an economic way of heating domestic water despite it being a little more expensive than a traditional boiler. It doesn’t affect the cooking aspect in any way because the boiler draws its heat indirectly from the burner chamber. An Aga can deliver more than 400 litres of hot water over 24 hours, no matter how much or how little cooking you do.

If a household needs more than 400L (ninety gallons) of hot water a day, it’s easy enough to fit a simple additional heat source like an electric immersion heater for times when a top up is on the cards. Alternatively you can find out whether it’s possible to connect the Aga to a shared system with another heat source and the associated special plumbing. You can’t fit a thermostat to an Aga so it’s not possible to control the temperature of the hot water. But you can always add a simple mixing valve to the cylinder to regulate the temperature of the output.

It is relatively easy to fit a boiler to a recent two-oven Aga that doesn’t currently heat water, known in the trade as a ‘dry’ Aga. Recent four-oven Agas can also be modified and adapted but it can be an expensive business and isn’t always cost effective. If you’re not sure what’s what, contact your local Aga range cooker distributor for advice. They should also be able to provide sensible feedback and give a reasonable quote for the work.

If your Aga already heats your water and you’d rather it didn’t, you can disconnect the boiler but again, it’s a job for the professionals. A good plumber or heating engineer will make the Aga safe, remove the boiler and re-insulate the Aga so it runs as efficiently as possible. The same as it is when you’re adapting for water, removing a boiler is simpler and cheaper for two-oven models than four-oven Agas.

Every home is different. If you want to explore the water heating potential of the Aga for your home, take expert advice and make sure you are fully aware of all the pros and cons for your particular property. If you’re lucky you’ll be able to revel in wonderful hot water, available 24/7 at a very reasonable cost. Heaven!

Find out more about the word class Aga cooker range at Edwards & Godding, the Aga specialists.

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Taking Care of an Aga Cooker

April 5th 2011 Posted at General
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The Aga cooker is the most durable oven on the market due to its cast iron casing and multiple layers of enamel protecting the surfaces. The Aga is such a solid construction that you’re only ever likely to own one in your lifetime (it’s highly likely that it will outlive you!). However, like most things in life, an Aga oven requires a little bit of tender loving care to keep it functioning and looking its absolute best. In this article we’ll explain what you should do to look after your Aga.

Aga maintenance

The maintenance required for an Aga is not as difficult as you may think and a bit of common sense will keep it operating with few problems. One of the main causes of damage can come from small spillages while cooking. Some Aga models work as heat storage units which means they are always on. This provides a great way to slow cook food and keep the flavours in but any spillages that haven’t been wiped away immediately dry and stain the surfaces very quickly.

Always clean up any mess before this can happen and ensure you use Aga approved cleaning products or you could damage the appearance of your oven. Be careful when cleaning the hotplates though as you could scold yourself. Any substance that spills onto the hotplate will eventually carbonise so you can simply brush it away.

As with the home, an Aga range cooker can get a bit grimy over time with grease, fat and other substances accumulating in the nooks and crannies. Make sure you give your Aga a bit of spring clean every so often but don’t tackle it all at once as it will soon become tiresome and you won’t do the best job possible. Take on a specific area each day until you’ve got it gleaming again.

Aga servicing

When it comes to servicing, think of your Aga as you would your car and have a regular service booked in. Most people choose to service their Aga cooker every couple of years but a yearly service is prudent. An Aga stove that burns oil definitely needs regular servicing due to the way pipes feed oil into the burners. Small carbon deposits can build up inside causing a drop in performance and efficiency and the potential for total malfunction.

A gas burning Aga should have a yearly service while a solid fuel burner converted oven will need a good sweep down every six months with the main chimney swept out annually. Whatever type of energy source you use to power your Aga, a regular service will keep your oven and stove running smoothly and reduce the likelihood of an expensive repair bill should something go wrong.

An Aga is for life…

With these simple maintenance tips, proper cleaning plus regular servicing you’ll be able to keep your Aga running smoothing and enjoy worry-free cooking for life. Speak to an Aga dealer to ensure you get the right products and servicing plan.

If you’re thinking about investing in a Aga cooker, visit one of the three Edwards & Godding showrooms located in Reading,Woodstock or Sunninghill.

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Agas Go Green

April 5th 2011 Posted at General
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The essential old fashioned traditional style oven for the British kitchen is attempting to become more environmentally friendly.

Over 300,000 UK households currently own an Aga with celebrities such as Jilly Cooper, Sean Connery and David Cameron all being owners.

With present concerns over climate change and recession looming the Aga is beginning to lose it’s middle class appeal. Sales of old-style wood burning Rayburns have been increasing as customers look to save money and strive towards carbon neutrality.

The response by Aga Rangemaster has been to look at improving its green credentials. They have been working towards producing a wind powered Aga and solar powered heating system.

Aga already claim that their products are already environmentally friendly because they reduce the need to use other appliances such as kettles and are made from recycled metal. They believe that the Agas ability store intermittent energy like a battery would make it ideal for use with turbines or other renewable energy sources.

New Agas include a programmable system designed to help to reduce running costs and take advantage of off-peak electricity.

The company has already tried to provide an alternative to its carbon heavy oil and diesel by making biofuel ready Agas. Although biofuels still are not easy to buy, an Aga engineer can modify a unit to work on a specific biofuel.

Aga Rangemaster will be hoping that the new models and innovations will provoke an upturn in sales. Recent figures showed a downturn in sales as customers turned their back on the £7,0000 + cookers. Chief Executive William McGrath highlighted the influence fuel costs have had and expressed optimism for Agas new economical models.

Read More About Aga Ovens at Aga Cooking

Read More About Aga Cooking, Ranges, Ovens and more at Aga Cooking

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Electric, Gas or Oil Aga? Aga Cookers for Every Situation

April 5th 2011 Posted at General
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Will an electric Aga, gas Aga or oil Aga be best for you and your home? It depends entirely on your needs. But it’s always best to get an expert on the case.

The newest addition to the range is their 13amp electric model. There’s an amazing new remote control management system too, called AIMS, which is fitted automatically to the new-style electric Aga. In effect it’s actually ‘intelligent’, in that you can set it to come on and off to suit the way you run your home. And it’s wonderfully easy to install. A two-oven Aga without water heating will probably consume around 165 KW per week. A three oven model without hot water consumes about 190 KW a week and the version with 4 ovens, also without heated water, consumes around 200 KW of electricity per week.

There’s also the traditional off peak electric Aga, the good old 30amp model that’s been a valuable and well loved member of the Aga family for more than two decades. It’s remarkably energy efficient because it acts like a massive battery, storing low cost, off peak power for you to use any time you like. You can expect to use around 224 KW per week if you fit a two oven model without water heating, around 273 KW per week for a four-oven version that doesn’t heat water.

You can also buy a gas Aga or Propane Aga. Gas Agas are famous for burning extremely cleanly. You can fit a conventional flue, a powered flue or a balanced flue, which gives amazing flexibility when installing into limited or odd-shaped spaces. Some gas Agas come with the new remote control AIMS system, via which you’ll save up to 20% on energy costs. An Aga with a couple of ovens, that doesn’t heat your water, uses about 340 KW per week, or 48L or Propane, including AIMS savings. With water heating the energy use increases to about 601 KW or 84L of Propane. A three oven no-hot-water Aga uses about 340 KW a week, 48L of Propane. The four oven family favourite uses around 422 KW a week without heating the water, 60L of Propane. With water heating included it uses roughly 718 KW a week, 101 litres of Propane.

The oil fired Aga is very similar to the original oil Aga from the ’50s, first released in 1959. Obviously they’ve tinkered with the design and technical stuff to make sure it’s as good as it can be. But otherwise it’s the same well loved oil burning Aga as ever. The oil Aga’s vaporising burner is regulated by state of the art thermostats so it’s known for energy efficiency. An Aga with two ovens, that doesn’t provide hot water, consumes around 40L oil per week. The same model with heated water uses around 60L a week. A model with 4 ovens and no hot water consumes around 51L a week, rising to 68L a week when hot water’s included.

For comprehensive information on Aga cookers, call Edwards & Godding on 01189 939 046

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Aga Cookers – The S Series – Unconventionally Beautiful!

April 5th 2011 Posted at General
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There’s an Aga cooker for every kitchen. And one for every cook. The S series is causing an ongoing stir with its unconventional angle on conventional cooking. There’s the gorgeous Aga Masterchef series, a joy for foodies everywhere. And there’s AGA Modules, a nifty solution that delivers complete cooking flexibility.

If you’re after a classic heat storage cooker, you can’t go far wrong. There’s a choice of two, three and four oven models, all of which run just as cleanly and efficiently on natural gas, propane or oil – either Kerosene or diesel. Aga’s conventional cooker, the S series, has made a big splash in the media for exceeding people’s expectations on reliability, performance and style. And the Aga Integrated Module and Freestanding Module – previously called the ‘Companion’ – offers the same superb cooking versatility as ever. Reliable good looks. A clever mix of conventional electric oven, integral grill and electric fan oven. Plus a choice of either a free standing or attached hot plate.

If you’re concerned with green issues, you’ll find Aga is hot on the heels of the latest developments in greener cooking technologies. But there’s more. On a simple, practical level once you have an Aga cooker you’ll be able to get rid of a whole load of other gadgets and save even more cash on energy. Aga cookers make lovely, crunchy toast and succulent toasted sandwiches, so you can ditch your toaster and bury your Breville! There’s no need for an electric kettle – a range cooker will boil your kettle much faster. You won’t need a bulky, ugly electric bread making machine because Agas are renowned worldwide for turning out mouth-wateringly fragrant hand baked breads and cakes. Your tumble drier becomes redundant and there’s no more need for radiators in your kitchen… or in the surrounding rooms.

How many miles does an Aga travel? The Aga cooker is made right here in the UK so although it’s heavy, it doesn’t have to travel far. As well as employing a whole load of highly skilled people in otherwise sleepy Shropshire, the company has shelled out a grand £7 million so far to ensure carbon and other emissions from the foundry are cut to the bone. In fact it’s so important to the local area and the nation’s industrial history that the Aga cookers factory has been named a UN World Heritage site!

If you are seeking advice about Aga cookers, or what just like to find out more about how an Aga could transform your kitchen, call Edwards & Godding on 01189 393 046.

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Aga Cooker – Cooking Christmas Dinner On An Aga Cooker

April 5th 2011 Posted at General
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An Aga Cooker is an amazing cooker at the best of times, however when Christmas comes around it really comes into it’s own. Just imagine; it’s Christmas Eve and you have made your list of Christmas food, possibly prepared vegetables and got all the pans ready for the Christmas day cooking marathon to come.

If you were to use a normal cooker or even a range cooker the chances are that you will have to slave over it for most of Christmas morning, however, if you were to be lucky enough to own an Aga cooker the chances are that most of the hard work will happen in the background whilst you are free to enjoy Christmas morning with the family.

Once you have prepared the turkey all you want to do is get it into the oven and cook it, however to do that and still be able to eat it hot, without the dreaded re-heat, can be a problem. The other struggle you will face when cooking it on Christmas morning is oven space, or should I say, the lack of it. Assuming you will be cooking roast potatoes, sage and onion stuffing and possibly three other vegetables it is likely that unless you have at least two ovens it will be difficult to cook them at the same time.

Working with an Aga cooker is simply a breeze as the four ovens are all continuously at temperature, so there is no waiting for them to heat up, and as they are all at different temperatures you can move food around making sure that it is not overcooked but is always kept warm.

The secret ingredient when cooking Christmas dinner on the Aga cooker is the warming oven, this is where you would normally warm plates or cook food as you would in a slow cooker. If you are looking to reduce the stress of cooking the turkey on Christmas morning use the warming oven, as it operates at a low temperature, you put the turkey into a tray and slip it into the oven before retiring to bed; it will gently cook for around eight hours and then in the morning you will be amazed to see that it is cooked perfectly. You will simply have to brown it a little and it will be ready to serve.

Cooking it this way will also free up space in the roasting oven for the roast potatoes and other vegetables. The trick is planning ahead and you manage your precious time and lessen the stress of cooking the Christmas dinner. The Aga cooker also has the added benefit that no matter how much spillage you have you won’t have to clean it up as the constant heat burns it off.

Arnold Hexden is known for his interesting articles such as Range cookers and cooking. Find out more with Range Cooker [http://www.rangecookerauctions.co.uk/Aga-Cooker-Cooking-Christmas-Dinner-On-An-Aga-Cooker.html] Why not check out the best prices for range cookers at [http://www.rangecookerauctions.co.uk]

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