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Gas V Induction

Posted by Alison Baker Wednesday, 23rd April 2014

A GAS HOB OR AN INDUCTION HOB?

A tricky choice that needs some careful consideration! As the Rangemaster Home Economist I have worked on both of these hob types in our development lab here in Leamington Spa, and yes, I do have a favourite!

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Simnel Cake

Posted by James McIntosh Sunday, 20th April 2014

Christmas seems a long time ago, winter is over and as the old saying goes 'March has come in like a lion and out like a lamb'. It's now that time of year when we can all look forward to some family time again and a lovely dinner to spend precious family moments together. I always like Easter, the weather is better, the days are starting to get lighter for longer, and the gloom of winter is past and a little time off work. Kids are off school, teachers are getting their well deserved break and for the rest of us it’s the first bank holiday of the year. In reality in my house, Easter Monday is DIY day. I'm not very good at DIY and it's never finished on Easter Monday!

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The complete guide to Range Cooking

Posted by Emma Line Monday, 14th April 2014

Are you in the process of purchasing a range cooker? If so, The complete guide to Range Cooking produced by Beautiful Kitchens magazine with AGA Rangemaster will be the perfect read! Featuring models from Rangemaster, this guide helps offer inspiration and advice on choosing the most suitable range for you that will guarantee it becomes a focal point in the kitchen whilst catering for your cooking needs! 

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Classic or Contemporary - The Choice is Yours....

Posted by Hayley Gilbert Monday, 7th April 2014

When it comes to planning the perfect family kitchen, the first thing to consider is the style. There are two main looks - a contemporary finish with clean lines or a more classic scheme with a country feel, with variations in between.

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April Rhubarb and Custard Fool

Posted by Gill Bland Tuesday, 1st April 2014

More fool, you.

No, I’m not going Shakespearean on you, I’m giving you an instruction. I’m not a huge fan of whipped cream so when I read recently that the title “fool” may come from the French verb fouler (to press) and therefore the only requirement of a fool is that it contains pureed fruit, I thought it was time to have revisit fools for April. This recipe uses greek yoghurt for creaminess and thickens it with custard powder to add a bit of sweet-shop joy to the mix. You could go light on the custard powder and sprinkle with granola for a breakfast fool, or serve with cardamom sablé soldiers for a fragrant, summery dessert.

Ideally you’d use fresh rhubarb cooked with a little vanilla, but I couldn’t get hold of any fresh british rhubarb so tinned works fine. The frozen mixed berries are really there to provide colour, as tinned rhubarb doesn’t have the vibrancy of fresh.

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Living North 'Live' - York Racecourse

Posted by Chefs on Stage Tuesday, 1st April 2014

The Aga Rangemaster supported demonstration kitchen featured at Living North LIVE at York Racecourse over the weekend attracted thousands of visitors eager to watch the cookery demonstrations and pick up culinary tips along the way!

TV chef Peter Sidwell featured on the stage along with a host of chefs eager to showcase their wide ranging skills and restaurant food highlighting the use of local and regional produce.

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Hints and tips on how to clean a Rangemaster oven and hob

Posted by Alison Baker Friday, 28th March 2014

None of us like cleaning our cookers, but there are ways to make the job easier! Here are some tips on how to clean your Rangemaster oven and hob.

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Life Begins at 50+

Posted by Chefs on Stage Tuesday, 25th March 2014

Hundreds of people came along to this new show on Sunday 23rd March to watch TV Celebrity Chef James Martin of BBC’s Saturday Kitchen ‘cooking live’ on the Aga Rangemaster Cookery Theatre stage to the delight of his many fans at Bournemouth International Centre.

 

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March Madness Maple-Corn Cookies

Posted by Gill Bland Monday, 24th March 2014

You can thank Lewis Carroll for this recipe. With their quirky ingredients, these cookies are ideal for your own Mad Hatter's tea party. Over the past couple of years there's been an upsurge in odd flavour combinations, from the comparatively tame salted caramel or white chocolate and black pepper to the more divisive Marmite brownie, we seem to be embracing a sense of adventure in our food. A few years ago I was lucky enough to go to Borneo and saw both red bean and sweetcorn ice-cream. It got me thinking that sweetcorn could be used as a natural sweetener, and so I bring you these cookies. Why not make them and see if people can guess what the secret ingredient is?

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Living North 'Live' - Newcastle Racecourse

Posted by Chefs on Stage Wednesday, 26th March 2014

Following on from our very successful Living North ‘Live’ Autumn Shows 2013 with packed audiences, when we linked up with the AGA Rangemaster trailer, our first event of the year at Newcastle Racecourse proved to be no exception.

The AGA Rangemaster supported demonstration kitchen featured in the Shopping, Lifestyle and Food Halls where hundreds of visitors flocked to see the cookery demonstrations by regional and local chefs, met with food producers and discovered the most delicious fresh produce and tasty treats from across the region.

We can’t wait till this coming weekend 28th to 30th March when Living North ‘Live’ will be at York Racecourse when chefs once again will be demonstrating on our Chefs Demonstration Kitchen supported by AGA Rangemaster. 

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