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The Complete Aga Cookbook

£15£30.00Clearance
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About this deal

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. They cover advice for novice cooks just getting to know their Aga cooker, to more complex 'WOW' dishes to pull out on celebration days.

A delicious and vibrant Coconut, Tomato and Tamarind Whole Roasted Cauliflower, this recipe is a great vegan option.Her timeless guidance and expert tips will help you cater smoothly and successfully on a small scale for dinners and lunches around a table, or on a larger scale for drinks parties, buffets and teatime. This book shows how to cook contemporary and delicious food such as grilled vegetables Baked Thai Curry and Filo Parcels with Ricotta and Spinach. I never got round to making it then but when I found a jar of sun-dried tomatoes which needed using up in my fridge recently, the recipe sprang to mind and I dug it out. There’s still a section on how to get the most out of your Aga but now it includes all the new models which have been introduced in recent years.

Complete with all the Aga user information, this comprehensive cookbook helps you get the most out of your Aga, as it guides you through time- and energy-saving tips, from melting chocolate on the back shelf, to frying drop scones on the boiling plate and slow roasting overnight in your simmering oven. When the cake is completely cool, brush the top with a little warmed apricot jam and roll out marzipan to make a circle to fit the top. This delectable chocolate cookie, baked in the AGA Cast Aluminium Sauté Pan on the simmering plate, results in a gooey texture that is simply irresistible. As Mary herself says, an Aga rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. I did a bit of washing up (I’m one of those cooks who clears up as she goes along) and prepared the filling while this was happening.I discovered it in the original Mary Berry “The Aga Book” (now out of print) which came with my brand new Aga twelve years ago. He confessed he didn’t think he and his wife made the best use of theirs and proceeded to ask me some questions. The recipes are complemented with detailed introductory material that shows you how to get the very best from your Aga - whether a new convert or an established devotee - and with this book it can become the warming heart of your family kitchen. What is more, I chose the recipe because it was a slow braise, which in my opinion ought to have ensured tender, succulent meat. The lamb was cooked with a little port and redcurrant jelly and the mash topping was a mixture of potato and celeriac.

A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the AGA, showing how versatile it really is.

My boys gave me this book for Christmas and on Saturday I made a scrumptious shepherd’s pie from it. It is so ridiculously easy to cook rice in an Aga that I thought I’d tell you how I do it, in case you haven’t discovered this method. It made me realise there are people out there who didn’t choose to have an Aga but have got one by default and that they might find blogs like mine useful.

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