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Recipes
Cakes
WELSH CAKES
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INGREDIENTS
100g butter
225g self-raising flour
50g caster sugar
½ tsp grated nutmeg
75g sultanas
1 egg
milk to mix
Welsh Cakes are cooked directly onto the Aga simmering plate. Leave the lid up while you prepare the above.
Rub the fat into the flour, stir in the sugar, spice and sultanas. Make a soft but manageable dough with the beaten egg. If necessary, add some milk. Place the dough onto a floured board, and roll out to about 1” thick. Use a cookie cutter to cut into rounds. Oil the simmering plate, and cook each cake about 2-3 minutes each side. Serve to good and courteous children, with jam and butter!
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RASPBERRY FRUIT SPONGE
COOKING TIME –30 – 35 MINS
INGREDIENTS
200g butter
200g caster sugar
150g S.R. Flour
50g ground almonds
4 standard eggs
beaten
2 tsp baking powder
Method
Line two 22-23cm Aga sandwich tins with greased greaseproof paper. Cream the butter and sugar until light and fluffy. Slowly beat in the eggs, adding a tablespoon of the almonds with the last amount. Sieve in the flour and fold into the mixture with the remaining almonds. Turn into the tins and bake on the grid shelf on the floor of the roasting oven (for 2 oven Agas) and on the grid shelf of the floor of the baking oven for 4 oven Agas. Place the cold plain shelf on the second set of runners from the top, for both models. Turn once.
When cooled, sandwich together with whipped cream, raspberry jam and fresh raspberries. A slice should make you feel good!
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WALNUT & COFFEE CAKE
INGREDIENTS
90g Walnuts
3 tablespoons vegetable oil
215g Soya margarine
175g soft raw sugar
1½ tablespoons golden syrup
2 large free range eggs
215g spelt flour, refined
10g baking powder
FILLING AND TOPPING
165g Soya margarine
270g icing sugar
½ tsp vanilla essence
3 tablespoons espresso coffee (strong dilution)
12 walnuts to decorate
METHOD
Place the cold shelf on the top set of runners in the roasting oven and grease and line two 8” cake tins
Cream butter and sugar until light and fluffy; add the golden syrup and oil, then the eggs, one at a time. Fold in the flour, baking powder and then the walnuts. Divide the mixture between the prepared tins and bake for 30 minutes. When cool, sandwich together with the creamed Soya and icing sugar and coffee. Decorate with the 12 walnuts. Serve to friends.
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SUSAN’S CAKE
INGREDIENTS
225g butter
375g muscovado sugar
2 large, beaten eggs
200g plain flour
100g 70% dark chocolate, melted
Tsp bicarbonate soda
250ml boiling water
75g ground almonds
METHOD
Cream together the butter, sugar and add the beaten eggs and vanilla essence. Add the bicarbonate of soda to the flour and ground almonds, and gradually fold the mix into the egg mixture, along with the boiling water and the melted chocolate. You will end up with a batter mixture. Pour this into a prepared and lined loaf tin.
Slide the tin onto the grid shelf of the roasting oven, with the cold shelf on the second set of runners.
Bake for approximately 40 – 45 minutes, until the cake is slightly raised. The cake will be moist inside. Leave aside to cool, and then smother with white icing doted with chocolate buttons. Add a birthday candle, and wait for the ooh ahh’s!
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AUSTRIAN GATEAU
This is a recipe I used when we owned a restaurant in Devon. It was always very popular, and actually it is quite easy to make.
INGREDIENTS
6oz butter
6oz S.R. Flour
6oz castor sugar
3 eggs
11/2 tsp baking powder
½ teaspoon vanilla essence
FOR THE DRENCH
3 tablespoons granulated coffee
4 tablespoons water
1-2 tablespoons castor sugar
2 tablespoons brandy
FOR THE TOPPING
300ml double cream, whipped
50g flaked almonds, toasted
METHOD
Using a Savarin mould (ring mould) line the base with small squares of grease proof paper and liberally grease the sides (this will enable you to dislodge the cake with ease)
Mix together all of the cake ingredients and smooth into the ring tin.
Four oven Aga – use the baking oven, bottom shelf, 30mins
Two oven Aga – use the cold shelf on the second set of runners from the top of the roasting oven, and place the cake on the grid shelf on the bottom rungs. 25-30 minutes, keep an eye on it.
When the cake has cooled, remove it from the tin, and prick all over with a fork. Boil the water, and add to the coffee and sugar, to make a coffee drench. Carefully pour over the cake, and leave to soak. Add the Brandy, using the same procedure. Cover with the whipped cream and toasted flaked almonds. Serve to a party of grateful family and guests.
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SIMNEL CAKE IN THE AGA
BETTY SAYS...
Simnel cake is a good excuse to eat rich fruit cake, and was traditionally baked ready for Mothering Sunday. It somehow turned into an Easter Cake, the benefit of fruit cake being it actually improves with keeping. It needs to be moist, and preferably, contain a bit of booze!
Simnel cake must have marzipan, and be decorated with 11 marzipan balls around the top outer layer, to represent the 11 true apostles.
INGREDIENTS
175g light brown sugar
175g softened butter
175g self raising flour
1 level tsp baking powder
3 large eggs
50g ground almonds
100g sultanas
100g moist, vacuum packed pitted prunes
100g chopped dried apricots
Grated rind of 1 orange and 1 lemon
2 teaspoons mixed spice
1-2 tablespoons of brandy, whiskey or rum
600g marzipan
A splash of milk, for moisture
METHOD
Cream the butter and sugar, then add all of the ingredients (apart from the marzipan) and mix together
Line a 20cm cake tin with Baco Glide or grease proof paper and spoon half the mixture into the tin. Roll out 240g marzipan into a circle and place on top of the cake mixture. Add the remaining cake mix to the tin, and reserve the rest of the marzipan to decorate the top of the cake.
*Slide the cake tin onto the grid shelf on the floor of the baking oven, and bake for 1 ½ – 2 hours, checking to ensure the cake does not get too brown. (Place a circle of grease proof paper on the top to prevent this from happening if necessary).
*If your Aga is a two oven, cook this in the simmering oven for 5-8 hours, depending on the heat you achieve in this oven. Test with a cake tester and remove when it is cooked When the cake has cooled, brush the top with some warmed apricot jam. Roll out the remaining marzipan, reserving enough to make 11 evenly sized balls, and place these on top of the layer of marzipan, pressing down slightly to fix in place. Brush the marzipan and the balls with beaten egg, and brown at the very top of the roasting oven, until the marzipan is just coloured a light brown. (About 5-6 minutes) You can decorate the cake with fresh spring flowers dipped in whisked egg white to glaze.
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| Puddings |
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BROWN BETTY
This recipe was used a lot during the Second World War. Golden syrup was used to sweeten the dish, because sugar was rationed. We may have a sweeter tooth, if so, add a little sugar!
INGREDIENTS
8oz breadcrumbs
2lb apples, peeled and sliced
2-3 tablespoons golden syrup
2 tablespoons lemon curd
2-3oz butter
1 teaspoon cinnamon
¼ teaspoon grated nutmeg
1 teacup of water
1 lemon (grate the rind)
METHOD
Grease a pie dish and lay some of the breadcrumbs on the base. Cover with a layer of sliced apple, and pour over half of the golden syrup and half of the lemon curd. Dot this with the butter, and sprinkle with half of the spices, and half of the grated lemon rind. Continue to layer the dish, finishing with a layer of breadcrumbs. Dot the top with the remaining butter. Mix the juice of the lemon with the water, and pour over the pudding. Bake in the roasting oven of the Aga, with the cold shelf on the second rung down, and the grid shelf on the bottom. Keep checking, 35-45 minutes should do it
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LOW FAT LEMONY CHEESE CAKE
INGREDIENTS
12 half fat digestive biscuits
2 oz reduced fat spread (try Anchor spreadable)
300g reduced fat cottage Cheese
250g Quark (zero fat)
1 sachet gelatine (sets 1 pt)
2 lemons (grated rind and juice)
2 oz castor sugar
3 good tablespoons quality lemon curd
METHOD
Crush the biscuits to crumbs with a rolling pin in a plastic bag
Melt the low fat spread in a pan left at the back of the Aga, and mix with the biscuit crumbs. Place in a sandwich tin with a removable base. Set in the fridge to chill.
Sprinkle the gelatine onto ½ cup hot water and stir until dissolved.
In a liquidiser, blend the cottage cheese and quark with the lemon juice and rind and lemon curd. Taste, and if you feel it needs to be slightly sweeter, add 2 oz caster sugar. Omit this if you are feeling virtuous. Pour the gelatine into the cheese mixture and then pour onto the biscuit base. Leave in the fridge to set for about 4 hours. Decorate with strawberries, dust with icing sugar and, feeling guilt free, enjoy.
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ORANGES IN CARAMEL
INGREDIENTS
6-8 sweet oranges, medium in size
225g sugar (I know!)
300ml water
METHOD
Remove the outer orange skin with a sharp knife, keeping the roundness of the orange in tact. Cut the skin into very thin, longish pieces, place into a saucepan of water and bring to the boil and then remove. Drain and refresh.
Remove the pith from the oranges, and slice them into fine rounds, discarding any pips that may be lurking. Place the sliced oranges in a glass bowl, in layers.
On the simmering plate of the Aga, place a heavy bottomed saucepan with half of the water and the sugar, to dissolve slowly. When this has been achieved, boil rapidly until the syrup turns a caramel colour. Remove from the heat and gingerly add the rest of the water, be careful not to splash. Return to the simmering plate to dissolve the caramel gently. Remove and leave to cool before pouring over the oranges. Sprinkle with the orange rind and chill in the fridge. Sweet and not too fattening, as long as you don’t eat it all at one sitting. To make this extra special, you could add 1 tablespoon Contreau
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| LUNCH AND LIGHT SUPPER DISHES |
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A QUICHE WITH A DIFFERENCE
INGREDIENTS
225g short crust pastry
1 onion, chopped
2tbsp olive oil
1red pepper, chopped
500g spinach, washed, lightly steamed and drained
Seasoning
4 eggs
300ml single cream
150ml milk
Grated nutmeg to taste
100g Gruyere cheese, grated
METHOD
Line a 10” flan case with the pastry. Gently sauté the onion in half of the olive oil and remove to the pastry case. Sauté the pepper in the remaining oil and add to the mix, along with the lightly steamed and drained spinach. Beat the eggs, cream, milk, nutmeg and seasoning together and pour this over the mixture, sprinkle the gruyere cheese on top.
Bake on the floor of the roasting oven, until the quiche is golden brown and set in the middle.
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COUSCOUS SALAD
INGREDIENTS
200g couscous
400ml hot vegetable stock
10 cherry tomatoes
100g cooked peas
2 medium sized avocados cut into chunks
100g black olives, a handful of pine nuts
¼ cucumber, finely chopped
200g feta cheese, crumbled
Very big handful of rocket leaves
Seasoning
DRESSING
5 – 6 tbsp olive oil, 2 tbsp lemon juice, large clove garlic, crushed
and mixed together
METHOD
Pour the stock over the couscous, cover and leave to soak at the back of the Aga. Make the dressing, add some seasoning and stir this into the couscous, then mix in all other ingredients and lay onto the rocket. Delicious
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ROCKET SOUP
INGREDIENTS
Peel and chop about 1lb of potatoes
Peel and chop a large onion
12 oz watercress, washed and chopped
1 clove garlic
1 or 2 chopped carrots
Seasoning
11/2 pints vegetable stock
A large fist of Rocket leaves
½ pint double cream, seasoning
Simmer all together until soft. Add a little more liquid if necessary. Liquidise and adjust the seasoning then add the cream to serve. Light the blue touch paper and stand well clear.
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SMOKED SALMON AND SCRAMBLED EGGS
To feed four people, take 8 eggs and beat them, adding two table spoons of single cream and some seasoning. Take a large dollop of the best butter and slowly melt in the frying pan on the simmering plate of the Aga. Transfer to the hot plate and pour in the egg, and with a wooden spoon, agitate the egg mixture to prevent it from sticking. When it starts to cook, watch very carefully. The mixture needs to be quite moist and creamy and scrambled.
Decorate your best plates with chopped parsley, the scrambled egg and folded pieces of smoked salmon. Cut large lemon wedges and serve on warm plates with hot buttered brown toast to hungry people who are dying to open their presents, but must wait, until Susan comes home!
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BUBBLE AND SQUEAK WITH LEFT OVER VEGETABLES AND BACON
INGREDIENTS
2lb Potatoes, steamed and mashed with some butter
11b green cabbage (Savoy is best, finely chopped and steamed)
3 large carrots – chopped into small pieces
1 large onion, finely chopped
4 oz chopped and cooked bacon
Seasoning to taste
4oz grated cheddar cheese
Handful of flour in a bowl
Handful of breadcrumbs
Beaten egg
2oz butter
Splash of milk
METHOD
On the Aga, steam the relevant vegetables in a little water and drain
Sauté the bacon and onion in a little of the butter
Mash the potatoes; keep them creamy, but dry.
In a large bowl, add the potatoes, carrot, cabbage, bacon, onion and grated cheese. Add a little milk if the mixture is a bit dry. Mix together and leave to cool. When cool, take small balls of the mixture into your hand and form into patties. Cover with flour, then dip in the egg, and then into the breadcrumbs. Fry them in the butter (or oil if you prefer), until the underside is slightly brown. Set to one side to continue until all the patties are cooked (place them in the simmering oven to keep warm) Serve with a green salad.
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| DINNER |
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STEW AND DUMPLINGS
INGREDIENTS
500g stewing steak, bite size pieces
1 onion, chopped, 1 carrot peeled and chopped
1 turnip peeled and chopped
1 tablespoon olive oil
1 oz flour, some seasoning
Bouquet garni
¾ pint – 1 pint meat stock
Little red wine
METHOD
Brown the meat in the oil and remove, then brown the vegetables and onion, add the flour and cook for 1 minute. Pour in the stock, add the bouquet garni, return the meat, and stir until boiling. Place a tight lid on top and transfer to the simmering oven of the Aga for 11/2 to 2 hours. Before serving, add the dumplings and a spatter of wine (or more stock) to increase the gravy if it has reduced.
THE DUMPLINGS
INGREDIENTS
165g flour
½ tsp baking powder
A pinch of salt
125 ml milk
1 tsp butter
Combine the flour, baking powder and salt in a bowl. Simmer the milk and butter in a saucepan and mix into the flour mixture, until moist. Take teaspoon scoops of the dumpling mixture and form into dough balls. Place these into the stew to cook, 10 minutes before serving time.
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LAMB SHANKS WITH ANCHOVIES
Lamb Shanks are wonderfully tasty and economical to use. The anchovies bring out the ‘meatiness’ of the lamb. This dish provides a complete meal for a family of four people and is warming, filling and special. Made mostly of store cupboard ingredients, it can be left in the simmering oven for most of the day. It could also be served as a dinner party main course, just add a swirl of cream!
INGREDIENTS
2 good sized lamb shanks
1 small tin anchovies (drained of oil and chopped)
1 tablespoon oil
2 medium onions (chopped)
2 large cloves garlic (chopped into slithers)
2 tins plumb tomatoes
1 large tablespoon tomato puree
1 good bulb fennel (chopped)
1 medium orange pepper, chopped
3 medium carrots, peeled and chopped
4 good sized potatoes (chopped into small pieces)
1 tin butter beans
2 dried chillies
2 tsp rosemary
2 tsp cumin seeds
2 tsp sugar
2 low fat vegetable cubes in 3/4 pint of boiling water
Flour for thickening
Splash of red wine
METHOD
Cut small slits into the lamb shanks and insert the slithers of garlic. Rub with oil and sprinkle over with rosemary. Brown the shanks, being careful not to burn them. Whilst gently stirring, add the cumin seed, fennel, onion, carrots, and pepper. Then add the chopped dried chillies. Sprinkle over about 1 tablespoon of flour, and cook for 1 minute, and start to add the stock. Bring to the boil on the boiling plate; add the chopped anchovies, sugar, tins of tomatoes and the tomato puree to make a thickish sauce. Taste and adjust the seasoning if necessary. (At this point you could pour in a splash of red wine)
Transfer to the simmering oven and cook for 21/2 hours. Remove from the oven and add the butter beans and potatoes. Bring back to the boil and then put back into the simmering oven for a further ¾ - 1 hour. To serve, sprinkle over chopped coriander and ladle into large bowls. The lamb will fall off the bone with good grace and ease!
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SCALLOPS WITH BLACK PUDDING
INGREDIENTS
8 roeless scallops
100g black pudding cut into 8 slices
1 tbsp butter, melted
½ small Swede, 3 medium potatoes, 1 carrot, all cut into small pieces
2 tablespoons double cream
½ small leek, finely sliced
A splash of Teriyaki sauce to finish.
METHOD
Bring the chopped potato, carrot and Swede to the boil and transfer to the Simmering Oven to continue to steam, for about 25-30 minutes and then mash with 2 tablespoons cream and salt and black pepper. (Keep warm)
Sear the scallops in the butter, until they are a golden colour, (be careful not to move them around too much), and season with salt and black pepper. Remove and keep warm. Sear the black pudding for about 11/2 minutes, and remove. Crush a garlic clove into 1oz butter, and then add the Leek and sauté until tender. Pile the mash onto warmed plates; build up an artistic tower of mash, scallops, black pudding and Leek. Sprinkle over a little Teriyaki sauce to taste.
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GAME CASSEROLE
SERVES FOUR
INGREDIENTS
525grms mixed game – rabbit, pigeon and venison
1 large red onion
3 sticks celery, chopped
3 medium carrots, peeled and chopped
10 dried apricots, soaked to plump up
seasoning
½ tsp cayenne pepper
1-2 tsp sugar
1 clove garlic, crushed
½ pint chicken stock
½ pint red wine
25grms butter, (25grms won’t hurt!)
25grms flour
METHOD
Sauté the game and garlic in the butter; remove and add the flour and cayenne powder to the juices. Cook for a moment, and then add the stock and red wine to make a smooth and thickened sauce. Return the game to the pan, and add all of the chopped vegetables and season. Add the apricots, and sugar and bring back to the boil on the simmering plate. Leave for approximately 4 minutes, and then transfer to the simmering oven. Forget about it for about 3 hrs. Have a taste and adjust seasoning if necessary. This can stay in the simmering oven until you are ready to serve with mashed potatoes and green beans.
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FILLET OF PORK TENDERLOIN WITH A RED WINE SAUCE
FOR THE RED WINE SAUCE
2lbs mixed vegetables;
Swede, Carrot, onions, garlic, parsnips, celery etc chopped quite small
2oz butter
METHOD
Sauté the vegetables in the butter, use seasoning and mixed herbs. Place in the simmering oven to soften. Bring back to the simmering plate and add 2oz flour, and cook for about 2 minutes, then add:-
INGREDIENTS
1 tin chopped tomato
1pt stock
½ pint red wine
1 tsp Cayenne pepper
Make into a thick ‘soup’ and place into the simmering oven for about 1hr. Press the soup through a sieve, and adjust the seasoning. Add a little more liquid if it is too thick (the sauce should spoon over the meat like a thick soup).
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PORK TENDERLOIN
INGREDIENTS
1 thick Pork tenderloin, cut into four, each weighing about 585 grams.
500grams puff pastry, cut into four sections
100grms pate cut into four (25grms each)
4 sprigs Rosemary
1 egg, beaten for the pastry
METHOD
Cut off any visible fat from the tenderloin. Make a slit in the top of each tenderloin, lengthways and fill this with the pate. Pinch the meat back into shape and place on the pastry which has been rolled out to measure 20cmx20cm. Cover with a sprig of Rosemary, and then fold the pastry around, like an envelope. Seal across the top with the beaten egg and place on a roasting tin. Place onto the grid shelf on the bottom set of runners, and roast for approximately 30-35 minutes. Pour over the red wine sauce and smile nicely.
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SALMON COULIBIAC
BETTY SAYS- This is traditionally a Russian dish, served with neat shots of Vodka, and sometimes pancakes! Perhaps you should give that a miss, but try it instead with a cold white wine such as a good quality un-oaked chardonnay
YOU WILL NEED:
FOR THE PASTRY COVER
INGREDIENTS
Butter for greasing
Flour for dusting
450g puff pastry
1 beaten egg
Seasoning
Fresh dill
Slices of lemon
FOR THE SALMON
INGREDIENTS
675g Salmon, boned and filleted
1 large onion
2 large cloves of garlic
75g butter
Large handful chopped parsley
350g chestnut mushrooms, chopped small.
115g long grain rice
4 hard boiled eggs
1 large orange
Seasoning
Cover the rice in a mixture of water and a splash of wine. Place a tight fitting lid on the pan and bring to the boil on the boiling plate and then transfer to simmering oven and steam for about 20mins. Hard boil the eggs and chop into small pieces.
Sweat finely chopped mushrooms, parsley and onions gently in 25g – 40g butter and garlic, until the liquid reduces (do this on the simmering plate).
Roll out all of the puff pastry thinly, to a large rectangle. Place ½ of the mushroom mixture on the pastry and then place the salmon on the top. Stuff the inside of the filleted salmon with the rice, mushroom and egg mixture, reserving some for the top of the salmon. Squeeze the juice from the orange onto the salmon and grate the zest on top. Place the remaining stuffing on the top, and dot liberally with the butter, placing the sprigs of dill on top of the salmon. Wrap all around with the puff pastry, making an envelope. (You could form this into the shape of a salmon) Crimp together with your fingers to form a seal. Brush with beaten egg, and make patterns of leaves with left over pastry. Place on a greased rectangular baking sheet, seam side down.
Chill for an hour, and then cut slits into the top for steam to escape. Place in the roasting oven for 10 minutes. Insert the cold shelf above and bake for a further 30-45 minutes, testing and turning to prevent the salmon from over cooking. Remove the cold shelf for the last 6-7 minutes, for the pastry to brown.
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