creamy mushrooms
| Aga Recipes
Cooking receipe to make creamy mushrooms under category Aga Recipes. You may find some video clips related to this receipe below.creamy mushrooms25g butter450g button mushrooms wiped clean 1 tbsp flour 150ml fresh milk 2 tbsp wholegrain mustard2 tbsp fresh tarragon chopped or 1/2 tsp dried tarragon
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Dave''s Rolled Flank Steak Recipe
| Western Foods
Type: Dave''s Rolled Flank Steak Free Cooking Recipe - Western Foods Outstanding! Ingredients / Directions 1.5 LB. Flank Steak (pounded) 1 (8 oz.) Bottle Italian Dressing 1/2 cup(s) Earp''s Western Steak Sauce Meat Tenderizer 1/2 LB. Bacon (cooked but not crisp) Garlic Salt Lemon Pepp
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three bean salad
| General Recipes
Cooking receipe to make three bean salad under category General Recipes. You may find some video clips related to this receipe below.three bean salad1/2 cup dried cranberry beans 1/2 cup dried fava or lima beans 4 cup dried borlotti beans 1 cup yellow wax beans trimmed cut into 1inch pieces1 small r
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Cooking receipe to make wholemal bread under category Aga Recipes. You may find some video clips related to this receipe below.
wholemal bread
100g fresh yeast or 40g dried yeast
200ml warm water
1.4 litres hand hot water
2.25kg stoneground wholemeal flour
40g salt
Grease four 900g loaf tins.
In a bowl mix the yeast with the 200ml warm water.
Leave in a warm place until the yeast has begun to froth.
Place the flour and salt in a very large bowl.
Make a hollow in the centre and pour in the yeast liquid.
Add sufficient hand hot water to mix to a soft but not sticky dough.
Turn out onto a lightly floured surface and knead in 2 or 3 batches until smooth no longer sticky and elastic in texture.
Turn into a lightly floured large bowl cover with a dry cloth and place on a folded teatowel on top of the simmering plate (or a WARMING plate of a 4 ovenaga).
Leave to rise until doubled in bulk.
Divide the dough into four equal pieces. Shape each one into a sausage shape and place in the tins.
Cover with a dry cloth and leave to rise until the dough feels spongy when touched with a finger and springs back. The dough should come to the top of the tin.
Bake on the grid shelf on the fourth set of runners in the roasting ovenfor 30 minutes.
Lower the grid shelf to the floor of the ovenand bake for a further 5 to 10 minutes if necessary until the loaves sound hollow when tapped on the base and the vibration can be felt throughout the loaf.
Turn the loaves out of the tins and cool on a wire rack.
The lids of the aga plates are ideal warm spots for rising bread dough. It is important to place a folded teatowel underneath to ensure that the dough doesnt overheat. For an extra crisp crust turn the loaf out of the tin after 30 minutes and bake directly on the grid shelf for the last 5 to 10 minutes. Each loaf cuts into 10 to 12 slices.
Variation:
Assorted Wholemeal Loaves:
Make up the dough to doubled in bulk stage then divide into 4 equal portions.
Set aside one portion to make a plain loaf. Knead 25g each sesame seeds poppy seeds and sunflower seeds into one portion reserving 2 tsp of the mixed seeds.
Add 150g rye flour and approximately
100 ml warm water to one portion and knead to give a soft dough.
Add 100g walnut pieces and 1 tbsp thin honey or molasses to the last portion and knead until evenly blended.
Shape and prove as for wholemeal bread. When risen to the tops of the tins brush the seeded loaf with a little milk and sprinkle with the reserved seeds.
Slash the top of the rye loaf 4 or 5 times using a sharp knife.
Bake as above.
To use the capacity of the aga ovento the full it makes sense to bake four 1kg loaves at a time freezing those you dont need to eat straight away. A large food mixer with the dough hook or flat beater attached takes all the hard work out of kneading the dough. For this recipe strong stoneground wholemeal flour is used. If you prefer a lighter loaf use strong brown flour or replace a proportion of the wholemeal flour with strong white flour. It is possible to use less yeast; the dough will obviously take longer to rise but it will develop a superior flavour.
Makes four 1kg loaves
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