Filter Blog By...The Rangemaster Bloggers
Alexandra Dibble Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Brand Manager
Lindsey Payne Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
P-P-Pick Up A Pumpkin
Posted by Gill Bland Monday, 26th October 2015
I don’t buy into the idea of celebrating ghouls and ghost-type things for Halloween, but I’m more than happy to embrace the recent influx of pumpkin-based products to our supermarkets. In fact, in the interests of honesty, I should tell you that I have used a large amount of the UK’s pumpkin supplies in aborted attempts to make pumpkin-filled treats.0 Comments
It's Curry Week!!
Posted by Emma Line Monday, 19th October 2015
This week marks National Curry Week and here at Rangemaster we can’t contain our excitement. Seven days to enjoy a vast array of different curries varying in flavour, spice and sauce! Not only are they delicious they are easy to prep and cook on your Rangemaster range cooker too, utilising the various specialist features that make a Rangemaster so special.
Winter Is Coming...
Posted by James McIntosh Tuesday, 13th October 2015
But the good news is it has not arrived yet. Anyone who watches Games of Thrones will know that line only too well. Last week I had the privilege of touring the locations of the Game of Thrones set in my native Northern Ireland. Places I used to visit as a child with my parents on Sunday afternoon drives, however they have now been turned into mass tourist attractions. “The Wall”, which is the cold face of winter, is a quarry, outside of the old port of Larne where one used to board the ferry for the 13 mile trip to Scotland.0 Comments
The Rapid Response Function In Your Rangemaster
Posted by Alexandra Dibble Monday, 19th October 2015
This function does exactly what you would expect it to – it heats the oven up quickly!
It is really useful for one of those 'oh blow it, I forgot to turn the oven on' moments that we all have! Rapid Response heats the oven up faster than normal with the extra heat from the element in the top of the oven. All you need to do is select Rapid Response - R - on the multi-function control knob and then the temperature you need; the oven will then heat to your chosen temperature faster than normal. The light on the fascia by the R symbol will come on and will go off when the temperature you have selected is reached. The fan function then takes over.0 Comments
On Your Marks, Get Set, Bake...
Posted by Hayley Gilbert Monday, 5th October 2015
Once again, Wednesday evenings have been devoted to sitting down, feet up with a cup of tea, a slice of something naughty and The Great British Bake Off on the box. Now in its sixth series, the 12 homebakers have been tested on every aspect of their baking skills, from pastry and pies to bread and baklava. But it’s not just the cookery that I’m interested in. I always love checking out their workstations too – what colour the islands are painted this year, which gadgets and tools they bring into the tent and how they display their tasty treats.
Best of British - Roast Beef
Posted by Emma Line Monday, 28th September 2015
Good food and good company: just what Sunday afternoons were made for! As autumn sets in, there’s no better way to brighten up a drizzly weekend than by gathering together your nearest and dearest for some delicious winter comfort food.
Hearty and wholesome, Sunday roast is a brilliant British heritage dish – so good in fact, there’s a national Roast Dinner Week, from the 28th September – 4th October, celebrating one of our loveliest traditions.
It’s the perfect excuse to get together with friends and family to enjoy the last of the weekend and some wonderful home cooking!2 Comments
Roast Dinner Week
Posted by Gill Bland Monday, 28th September 2015
The 23rd September - 4th October is British Roast Dinner Week. Restaurants and pubs around the country are putting themselves forward to win the crown of Best Roast Dinner, with the regional finalists announced on the 25th and the winner on the 4th.
Roast Dinners are just one huge delicious dilemma to me. It’s hard enough deciding on what to have for the main part - meat or veggie, which meat? So when you add in condiments (apple sauce, horseradish, mint sauce), the sides (Yorkshires) and the vegetables it’s easy to understand why we never grow tired of our Sunday favourite. It’s so versatile. You can make it as complicated or simple as you like and almost all the prep can be done ahead of time.0 Comments
Base Heat in your Rangemaster
Posted by Alexandra Dibble Monday, 21st September 2015
The first time I had a holiday in Italy, I was amazed at the pizza! No thick crust, thin crust or stuffed crust, just beautiful toppings (I seem to remember Gorgonzola on a thin base which was amazing).
Not all of us have the time to make our own pizza from scratch but don’t forget that the ready-made pizza bases are good, just top with some passata and cheese and bake. Pizza that supermarkets prepare in store are good too, you can add extra toppings and more cheese if you like. So much cheaper than a take-away and much nicer!
Ascot Festival of Food & Wine & Chatsworth Country Fair
Posted by Guest Blogger Wednesday, 16th September 2015
The Rangemaster Cookery Theatre made an appearance at the Chatsworth Country Fair and Ascot Food & Wine Festival on the weekend of the 4th and 5th September. Chatsworth is always a wonderful event attracting over 100,000 people over the 3 days, the biggest event of its kind in the UK, located in the grounds of the home of the Duke and Duchess of Devonshire, Chatsworth House.
Meanwhile, for the fourth year running, TV Celebrity Chef and Personality James Martin of BBC’s ‘Saturday Kitchen’ headlined the prestigious Food & Wine Festival at Ascot Racecourse on demoing some of his favourite dishes on one of the Rangemaster Cookery Theatres located within the main Grandstand concourse.
A Recipe Fit for the Queen
Posted by James McIntosh Monday, 14th September 2015
Food history fascinates me. I believe that food, and cookery books for that matter, are historical narratives of a people in a place, at a time. They tell us so much about current social and economic factors, the availability of ingredients and wealth. In fact, food is the story of a people, on a plate. And one very special recipe that we may all take for granted is ‘Polet Reine Elizabeth’, also known by the common name of ‘Coronation Chicken’.0 Comments