Aga Basics

Aga toast is a little gift from Aga heaven! It’s easy as can be, and creates far tastier results than conventional grills and toasters.

You will need an Aga Toasting Rack, which you can purchase from our shop. On a traditional Aga, use the boiling plate, and on an electric Aga, you can use either traditional plate set to number 6. Place the rack on the hob, close the lid and give it a couple of minutes to warm up to stop the bread from sticking. Pop your toast in the rack, close the lid again, and cook for a few minutes on each side until it’s the shade of your liking.

Music: Tom Jones ~ It’s Not Unusual

If you've never made Welsh cakes, I'd urge you to give these a try. They are incredibly easy to make and a tasty tea time treat - a reminder of simpler times, perhaps. Here, the hot plate takes the place of the traditional Welsh griddle, and our Bake-O-Glide Simmering Set from our shop makes the whole process even easier.

Ingredients:
110g butter
225g self raising flour
1/2 tsp mixed spice
85g caster sugar
50g currants
1 medium egg
1-2tbsp milk
Pinch of sea salt

Instructions:
-Rub the butter into the sieved flour and mixed spice until the mix resembles breadcrumbs.
-Add the sugar and currants and stir to combine.
-Add the beaten egg and stir until the mix starts to come together.
-Use your hands to form a soft but not sticky ball, adding the milk as required.
-Roll out the dough on a lightly floured surface to around 5mm thick. Cut with a 7.5cm fluted cutter.
-Cook on the Bake-o-glide simmering set on the simmering plate if using a traditional Aga, or on Electrickit, use the traditional plate set to 4.
-The cakes will appear to be doing very little but after around 4 minutes, gently lift to check for colour. The cakes should be dark golden brown. Carefully flip over using a pallet knife and cook for a further 4 minutes until golden on both sides.
-Remove from the heat, sprinkle with caster sugar and serve warm.

Music: Eric Godlow ~ Peace

Cooking pancakes on the Aga is so much simpler than on conventional cookers. No more sticking to pans or failed flips! On an Aga, it’s direct to hotplate cooking, again using our trusty Bake-O-Glide Simmering Set to prevent sticking, burning and annoying clean ups. On a traditional Aga, use the simmering plate, and on an Electrickit, use the traditional plate set to number 4. Simply pour a little mixture onto your Bake-O-Glide, spreading out with a spoon so that it’s nice and thin. Cook until solid, then flip using a spatula or similar utensil.

Music: Infraction Music ~ the Best Time

Another one for Bake-O-Glide! It is such a useful product for fat-free, non-stick cooking. Only use Bake-O-Glide on a simmering plate, or up to setting 4 or 5 on an Electrickit Aga.

Music: Rayelle ~ Good Thing Going

One of the wonderful things about Aga cooking is how safe and easy it is to get the kids involved in cooking. The hot plates are easy to operate, there is no risk from raw flames and no danger if accidentally left on.

Sunshine toast is a bit of a favourite in our house - fun for the children and incredibly simple.

Music: Korandrino ~ Happy Fun

Did you know you can boil eggs in your simmering oven? Perfect for when you are cooking for a crowd. Cook for 50 to 70 minutes, depending on your preference. For soft boiled eggs, simply adjust the timings.

A brilliant alternative for heavy chutneys, this quick summer pickle is the perfect way to preserve summer bounties for enjoyment throughout the year. Here we’ve used gooseberries, but rhubarb or red currants are also ideal for pickling in this way. Serve with mackerel, sardines or pork from a month after pickling.

Ingredients:
300ml white wine vinegar
50g caster sugar
Aromatics to taste- Here we’ve used a generous tsp of mustard seeds and pink peppercorns but bay leaves, cloves, chili or ginger also make good additions.

Simply: sterilize your jars (45 mins in the simmering oven is ideal). Heat the pickling liquor in a flat based pan to a gentle simmer, stirring if needed to dissolve. Pour over the fruit whilst still hot and seal. Store in the fridge or a cool dark cupboard.