A Healthy Breakfast on the AGA Cast Iron Range

porridgeOatmeal, also known as Porridge

Any health guru will tell you porridge is a perfect start to the day and this recipe is particularly virtuous, as it needs only water, not milk.  Enjoy a healthy breakfast on the AGA cast iron range with this simple, and delicious, recipe.  With the AGA Total Control cast iron range, you may cook it two different ways.

1) On the hotplate, or

2) Over-night cooking, which means waking up to a warm, no-effort breakfast.

Both options will provide four (4) servings.


2 cups rolled oats, old-fashioned oats

3 ¼ cups water

¼ teaspoon sea salt

Over-Night Instructions

Bring the water and oatmeal to the boil in a 4 quart AGA saucepan on the Boiling Plate, stirring often. Once at a boil, move to Simmering Plate and simmer for 1minute.

Cover and transfer to the oven grid shelf on the floor of the Slow Cook Oven and leave overnight, about 6-7 hours. In the morning take the pan from the oven and stir well and top with your favorite toppings then serve.

Hotplate Instructions

Bring the water and oatmeal to the boil in a 4 quart AGA saucepan on the Boiling Plate, stirring often. Once at a boil, move to Simmering Plate and simmer for 5minutes, stirring well. Remove from heat and serve immediately with your favorite toppings.

Oatmeal – Porridge Topping Optionsporridge2

Fruit & Nut Conserve – The Canning Diva has a delicious recipe for Peach Pistachio Conserve

Fruit compote

Add 1 teaspoon of molasses and sprinkle with brown sugar

A dash or two of Cinnamon and sprinkle of brown sugar

3 Tablespoons of raisins

1 teaspoon of ground flaxseed, a dash of nutmeg and a sprinkle of brown sugar

We would love to hear from you!  Feel free to share how you enjoy a healthy breakfast on the AGA cast iron range.



Baking Bread in the AGA Cast Iron Range

Baking Bread on a cast iron AGA Total Control


There are many benefits of baking your own bread but there is definitely something special about baking bread in the AGA cast iron range.  For starters, if you want a healthy, low-calorie bread making your own gives you the ability to control the caloric intake.  Most commercial breads are loaded with salt sugar, fats and dairy causing an increase in calories you may not need.

Another benefit of baking bread in the AGA cast iron range is you are in control of the bread’s ingredients.  Store-bought brands often contain more than 20 ingredients including additives and preservatives elongating its shelf-life.  When making your own breads at home on your AGA, you know what each loaf contains and I bet your ingredients are not derived in a laboratory.  Having the ability to add real fiber and beneficial nutrients to each loaf of bread is a true benefit to baking at home.  There are many recipes on how to create low-carb breads with healthy substitutions to traditional wheat flour.

Baking homemade bread often presents a cost savings too.  Many high-end organic breads from artisan bakeries may cost upwards of $6.00 per loaf.  When baking at home on your AGA cast iron range, the average cost of a loaf is $0.70.  Knowing each AGA cast iron range oven offers substantial capacity, you may maximize your oven space baking several loaves at once without minimizes quality.

Taste.  Probably the biggest benefits of baking your own homemade bread is FLAVOR!  When baking or cooking with the AGA cast iron range, the radiant heat of the cast iron helps lock-in moisture and flavor.  Few would argue that fresh-baked homemade bread is far tastier than store-bought loaves. Even a plain loaf is delicious, and your creative customization’s will take it over the top. Add your favorite healthy grains and seeds, use a mixture of flours or add dried fruit and spices to create a low-sugar breakfast loaf. Want to add a bit of protein – and flavor?  Add 1 cup of shredded cheddar cheese.  (Everything tastes better with cheese…)  Homemade crackers, rolls, and tortillas are easy variations on loaves that will complement a wide array of dishes and cuisines.

Fresh Bread on the AGA


8 ½ cups bread flour, divided
2 teaspoons salt
1/3 cup sugar
3 tablespoons instant yeast
1 egg
1/3 cup oil
2 cups water
1 cup milk
1 to 2 tablespoons


In a large bowl, combine 7 cups of the flour, salt, sugar, yeast, egg.

Put oil, water and milk in a saucepan and warm on Simmering Plate. Pour over flour mixture. Mix.

Pour remaining bread flour onto counter, making a well in the center and empty dough into well. Knead flour in until dough is no longer sticky.

Place into oiled bowl. Rest on back of AGA for 30 minutes.

Empty onto floured counter and cut into 4 loaves. Place in bread pan with seam side down.

Let rise on Warming Tray until doubled in size (about 1 hour).

Bake in Roasting Oven about 20 minutes. Check after 15 minutes and cover with Cold Shelf if too brown.

Remove from oven, rub with butter and cool on wire rack.


Mushroom Risotto with Honey Glazed Butternut Squash

Mushroom Risotto with Honey Glazed Butternut Squash made on the AGA cast iron range

Make this amazingly rich and creamy mushroom risotto using white wine and honey glazed butternut squash in the AGA Total Control cast iron range.  It has often been said among chefs the Slow Cook oven of the AGA cast iron range makes the best risotto.  This recipe is an excellent first course to any meal or it may be served as a main dish for an informal get together.  Serves 4-6


  • 1 large butternut squash, peeled, seeds removed and diced into cubes
  • 3 Tbsp Honey
  • Course sea salt and black pepper
  • 2 Tbsp Butter
  • 2 cups shiitake or oyster mushrooms, cleaned, trimmed and cut into half inch pieces
  • 2/3 cup dry white wine
  • 5-6 cups chicken stock
  • 1/3 cup shallots or white onion, finely chopped
  • 1 ¾ cups Arborio rice (or other risotto rice)
  • 2-3 sprigs of leafy, fresh parsley


Rinse the fresh parsley sprigs in the sink and pat dry with a paper towel.  Place the sprigs on the black vitreous enamel cooktop behind the Boiling Plate.  Be sure not to place the sprigs on the Boiling Plate as they will char and smolder greatly!  The black vitreous enameled cooktop will dehydrate the parsley while preparing the risotto.

Spread the diced butternut squash out across a baking tray.  Lightly sprinkle the sea salt and pepper across the squash.  Place in the center rack of the Roasting oven and set the timer for 10 minutes.

On the Boiling Plate, bring the chicken stock to boil using a medium-size stainless steel pot.  Once boiling, shift to the Simmering Plate or onto your Hotcupboard Warming Plate to maintain heat as set aside.

Using a large, thick-bottomed, deep stainless steel pot with a tight fitting lid and begin melting the butter on the Boiling Plate beside the stock.  Add shallots and mushrooms and begin sauteing.  After 1 minute, shift to the Simmering Plate.  Continue to saute for 5 minutes.  Add the rice and stir to combine well.

Once coated with butter and warmed throughout, add the white wine to the rice and mushroom mixture then shift to the Boiling Plate.  Bring rice mixture to boil.  Add chicken stock a ½ cup at a time stirring enough to keep the rice from sticking to the pan.  As the stock is absorbed, add an additional ½ cup.  Continue to add until the rice becomes a touch creamy.

Remove the butternut squash from the Roasting oven.  Using a metal spatula, flip and stir the squash to mix and coat each side then add to the rice and mix well.  Cover the rice with a tight-fitting lid and place in the Slow Cook oven for 20 minutes.

Remove your Mushroom Risotto with Honey Glazed Butternut Squash from the Slow Cook Oven.  Give the risotto a quick but efficient stir.  Take the parsley sprigs from the cooktop and crumble atop the risotto before serving.  Serve immediately.

Homemade Hamburgers and Chunky Wedges

burger and potato wedges on the aga cast iron range

Ordinary into Extraordinary!

No one will be asking for fast food again once you’ve spoiled them with this dish.  A simple meal no more – the AGA Cast Iron Range turns ordinary into extraordinary, even a simple, family-favorite like homemade hamburgers and chunky wedges.  There’s nothing quite like a homemade hamburger, succulent and full of flavor, plus you know what’s in them and can control their size depending on the audience.  Finish off this delicious meal with perfectly browned potato wedges.  Serve your burger in a traditional burger or pretzel bun and give them a dash (or two) of Tabasco sauce.  Serves 4

Hamburger Ingredients

1 lb. ground beef

Salt and black pepper

1 small red onion, minced or very finely chopped

2 cloves of garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 egg


Potato Wedges Ingredients

8 potatoes, scrubbed with skins on


Coarse salt and black pepper

Parmesan cheese – optional


Place the ground beef into a bowl.  Add the minced red onion, garlic, cumin, coriander and chili powder.  Mix well.  Add the egg and mix well.   I find this easiest to do with your hands, use disposable gloves if you’re a bit squeamish.  Shape into 4 burger patties.

Cut the potatoes into wedges.  Line a baking tray with Bake-O-Glide placing the wedges evenly across.  Drizzle wedges with oil and sprinkle with salt, pepper and Parmesan cheese. Place the baking tray on the floor of the roasting oven and cook for 15 minutes then turn the wedges over and continue to cook for a further 10-15 minutes until tender.

While the potato wedges are cooking, lightly oil the grill rack of a large roasting tin, turn it to its highest side and place the burgers on top. Put the grill rack in the roasting tin and slide onto the second set of runners down in the Roasting oven. Grill for 10 minutes then turn over and grill the other side for another 10 minutes, until cooked through.

Serve your homemade burger in a Pretzel Bun and spread with mustard, ketchup and mayo and adorn with all the fixings like sliced tomato, lettuce and a dash or two of Tabasco sauce.  Serve with delicious potato wedges.

Lemon Chicken Stir Fry

Easy Stir Fry Dishes made on the AGA Cast Iron RangeLemon Chicken Stir Fry AGA cast iron range

The many benefits of cooking with cast iron include its ability to achieve and maintain very high temperatures, which is perfect for stir fry.  Whether you have an AGA Total Control, AGA Dual Control or an AGA City24, using the Boiling Plate will give you perfect results every time!  This zesty Lemon Chicken Stir Fry is sure to please.  Serves 2.

Prep time: 20 minutes, plus 1 hour marinating time
Cooking time: 8-11 minutes


Finely grated zest and 2 oz. juice

1 tbsp chopped fresh coriander

2 small cloves garlic, minced

Freshly ground black pepper, to taste

8-10 oz. skinless, boneless chicken breasts, cut into strips

1 tbsp sesame seeds

2 tsp sesame oil

½ inch piece fresh root ginger, peeled and finely chopped

3 ½ oz. dried medium egg noodles

1 large carrot, cut into matchsticks

1 small leek, washed and thinly sliced

4 oz. pea pods or snap peas

2oz. bean sprouts

4 tbsp chicken or vegetable stock

1 tbsp dry sherry or unsweetened apple juice

3 tsp reduced-sodium soy sauce, or to taste


To create Lemon Chicken Stir Fry on the AGA Cast Iron Range be sure to set aside 1 hour to properly marinate your chicken.

In a non-metallic dish, combine lemon zest and juice, coriander, half the garlic and the black pepper. Add chicken; turn to coat.  Cover and refrigerate for 1 hour.

Place non-stick wok on the Simmering plate and allow to warm.  Once wok is ready, dry-fry the sesame seeds until toasted.  Careful not to burn.  Set toasted seeds aside.

Add oil to wok and place wok on Boiling Plate.  Stir fry the fresh ginger and remaining garlic for 30 seconds.  Add chicken and marinade; stir-fry for 3-4 minutes. Meanwhile, cook noodles according to packet instructions; drain well and keep hot.

Add carrots and leeks to wok; stir fry for 1-2 minutes. Add remaining vegetables; stir fry for 2-3 minutes or until chicken is cooked.

Add chicken stock, sherry and soy sauce; stir fry for 1 minute. Add hot noodles and sesame seeds; toss to mix well. Serve immediately alongside a bed of rice.

For more Stir Fry Recipes on your AGA cast iron range, click HERE.

Coconut Raspberry Cheesecake Recipe

Coconut Raspberry Cheesecake Recipe made easy in the AGA Total Control

coconut raspberry cheesecake on the aga total control

Coconut Raspberry Cheesecake made in the Baking Oven of the AGA Total Control range

A special thanks to Jacqueline Gillam of Her Majesty’s English Tea Room at Fairchild’s for sharing her decadent Coconut Raspberry Cheesecake recipe made on her very own AGA Total Control.

Here’s what Jackie says this about her delicious recipe:

“This is one of those simple but lovely desserts that breaks from tradition a little bit. There is no crust—who needs a crust? Sometimes those crusts flavors take away from the cake. I like to save my crust calories and have a second piece. Anyone who likes coconut will fall a little bit for this one. I like to serve it with fresh raspberries and bitter chocolate sticks to give me that Almond Joy feeling.”


  • 2 cups cottage cheese (recommend large curd)
  • 24 ounces (3 packages) cream cheese
  • 1 cup sugar
  • 1 1 /4 cups sour cream
  • 6 eggs
  • 1 tablespoon corn starch
  • 1 teaspoon lemon juice
  • 1 tablespoon coconut extract
  • 1 12 oz tin raspberry pie filling
  • 4 cups coconut
  • Fresh raspberries for garnish
  • 10 inch spring pan


Turn on the Baking Oven of your AGA Total Control.  Coat spring pan with light coating of Crisco or equivalent.  Beat eggs until fluffy, add sugar and continue to beat.  Add cottage cheese, cream cheese, sour cream and extract one ingredient at a time being sure to beat after each addition.  Add corn starch and lemon juice. Mix well.  Then, fold in coconut.

Pour batter into spring pan. Spoon 6 dollops of raspberry filling on top of cheese cake batter. Swirl in with a knife tip.  Bake on the floor of the Baking Oven for about 1 ½ hours, until the top is lightly brown and there is a crack in the cake.  Cool at room temperature for about 2 hours and then chill.

Garnish each slice with fresh raspberries upon serving.  This Coconut Raspberry Cheesecake recipe is sure to delight and can be served for any occasion!

Note: Expect this cheesecake to be rather crumbly from the coconut. Delicious all the same![/vc_column_text]

Pot Stickers – Beef and Coriander

Pot Stickers – Beef & Coriander Recipe

Pot spot stickers filled with beef and coriander made on the AGA cast iron rangetickers are simple and delicious dumplings enjoyed all over Asia.  Use your AGA cast iron range to make these delicious Pot Stickers – beef and coriander goodness – and share this Asian cuisine in your own kitchen.  Serves 4


12 dumpling wrappers
½ lb. ground beef
½ small bunch of coriander, finely chopped
1 spring onion, finely chopped
1 small red chili, deseeded & finely chopped
1 small clove of garlic, finely minced
½ teaspoon grated ginger
½ teaspoon corn flour
A small pinch each of salt and pepper for seasoning
Grapeseed oil for pan frying
¼ cup of water
Soy sauce for dipping


Mix the beef, coriander, spring onion, chili, garlic, ginger and corn flour together in a bowl. Season with salt and pepper and add a 1 tsp. of water to bind. Place 1 tablespoon of filling onto each wrapper and seal by wetting ½ circles of the wrappers. Fold as shown in the video. Heat a small amount of oil in a wok and add the dumplings, arranging them like the petals of a flower. This should be done on the boiling plate of your AGA range.

Fry the pot stickers – beef & coriander filled dumplings until the bottoms are a light brown color. Pour over a big splash of cold water and cover immediately with a close fitting lid or tray to steam the upper part of the dumplings. When you can no longer hear the popping and sizzling of the pot stickers, remove the lid and let any further moisture evaporate.

Invert a small plate over the pot stickers and tip them out carefully so as to keep the shape of the petals. (See video for an example.)

Serve piping hot with soy sauce or your dipping sauce of choice.

Sesame Beef Stir Fry

Sesame Beef Stir Fry

Sesame Beef Stir Fry made on the AGA cast iron range

Food in a flash is epitomized by the AGA stir fry. A meal in itself, Sesame Beef Stir Fry made on the AGA cast iron range makes a fantastic work-night dish. Don’t be shy about experimenting with the ingredients! Feel free to substitute and add as you see fit.  Often times, people enjoy making sesame beef stir fry using a variety of vegetables found in the refrigerator at that time.

Simple, fast and made on the AGA cast iron range, this Sesame Beef Stir Fry is sure to please.


  • 12 oz beef filet, cut into thin strips
  • 2 TBSP sesame oil
  • 5 oz oyster mushrooms
  • 1 red bell pepper, sliced finely
  • 1 oz sesame seeds
  • 1 bunch green onions, sliced diagonally
  • 1 pkg rice stir fry or Lo Mein noodles

Sauce Ingredients

  • 3 TBSP oyster Sauce
  • 2 tsp cornstarch
  • ½ cup beef broth
  • 1 TBSP brown sugar
  • 1 TBSP soy sauce
  • 1 TBSP fresh ginger, chopped fine
  • 2 garlic cloves, minced


  1. Remove rice noodles from the package, place in a pan and cover with cool water. Allow to soak while prepping ingredients.
  2. In a medium sized bowl, combine all of the Sauce Ingredients and whisk together briskly. Set aside.
  3. Heat your wok on the Boiling Plate, add the sesame oil. When oil is hot place add the beef strips and stir fry until browned, about 2-3 minutes. Add mushrooms and peppers. Stir fry for another minute. Add sesame seeds and onions and cook for another minute.
  4. Strain noodles in a colander in the sink. Shake off excess water.
  5. Back at the stove, stir in the sauce mixture and toss to coat. Allow the stir fry to heat through then add noodles. Stir until noodles are evenly coated with sauce. Remove from heat and serve immediately.

Baked Brie with Rhubarb Apple Chutney

baked brie with rhubarb apple chutney in the agaBaked Brie with Rhubarb Apple Chutney Appetizer

This recipe is two-fold really. First learn how to create scrumptious Rhubarb Apple Chutney – you may even preserve it in jars for future use – then learn how to create the delicious appetizer, Baked Brie with Rhubarb Apple Chutney. Your guests will be fascinated at the array of flavors and its gorgeous presentation.

Rhubarb Apple Chutney

Makes approx. 7 half-pints

This gorgeous chutney has a tart yet sweet flavor with warm tones making it perfect for scones, crepes and pastry fillings. It is also delicious alongside pork as well as a cheese and fruit tray.


5 cups apples (Spartan, Golden Delicious or Jonagold are best), peeled, diced and cored

4 cups rhubarb, diced

4 cups raw sugar

Zest of 1 lemon

2 Tablespoons lemon juice

1 cup dried cranberries, packed

1 tsp grouRhubarb Apple Chutney preserves made on the aga cast iron rangend cinnamon

1 tsp ground nutmeg


In a large stainless steel stock pot, combine apples, sugar and rhubarb. Starting on your Boiling Plate, bring to a quick boil. Move to the Simmering Plate and simmer, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Continue to boil gently to reduce down the mixture, for 15 additional minutes.

Ladle hot chutney into sterilized, hot jars leaving a ½” of headspace. Remove air bubbles and adjust headspace if necessary. Using a warm wash cloth dipped in vinegar, wipe jar rim and screw bands. Apply sterilized lids and rings. Hand tighten.

Place jars in water bather and cover with 1” of water. Bring to a full rolling boil on your Boiling Plate allowing your jars to process. Half-pints should process for 10 minutes and pint jars for 15 minutes. Remember processing time does not begin until water is at a full rolling boil.

Baked Brie with Rhubarb Apply Chutney recipe


16 oz. package of brie
(1) can rhubarb apple chutney
Two Apples, sliced
Box of Crackers


Lay Bake-O-Glide or parchment paper on an AGA baking tray.
Place brie in the middle of the tray, and smother generously with chutney.
Place in the baking oven for 5 minutes, or until the brie until it softens, but doesn’t melt completely.
Transfer to a serving tray. Arrange a variety of crackers and apple slices around the baked brie/chutney blend and serve.

Pear Tarte Tatin

pear tarte tatin recipe on the aga
This Pear Tarte Tatin is a quick, simple and super delicious dessert to create on any AGA cast iron range.  Also called an Upside Down Pear Tart, this Pear Tarte Tatin dessert uses both hotplates then completing in the Roasting oven, this dessert is an excellent example of roasting sweet and savory dishes without flavor transfer.  This recipe can also be made with apples, preferably Golden Delicious, creating a yummy Apple Tarte Tatin. Serves 5-6


5 pears, peeled, cored and quartered
3 Tbsp unsalted butter
1/3 cup sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
1 refrigerated pie crust

Additional Suggestions: Use 2 cinnamon sticks or 2-3 vanilla beans to infuse the butter with flavor.


1. Place the rim of a 10” AGA non-stick skillet over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.
2. Peel pears, half length-ways and cut each into 4 thick wedges. Remove seeds and any remaining core.
3. Melt butter in the skillet atop the simmering hotplate. If using the cinnamon stick or vanilla beans add to the butter at this time. Stir in sugar reserving 3 tablespoons for later. Move skillet over to boiling plate. Stir often watching the mixture as it darkens to an amber color.
4. Arrange the pears neatly, core side up, to fill the bottom of the pan. Cook for approximately 10-15 minutes or until the pears have caramelized and the juices have become thick, dark and syrupy. (Cooking time will depend on the moisture content of the pears)
5. Sprinkle remaining sugar, the cinnamon and nutmeg atop the pears. Place the pastry over top the pears and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes for venting.
6. Place the pan on the bottom of the roasting oven (baker’s brick) and cook for 12 minutes or until pastry is crisp and golden.
7. Remove from roasting oven and place on trivet. Allow to rest for 5 minutes.
8. Place a serving plate atop the pastry. Safely invert the tart onto a serving plate by gently and swiftly flipping the skillet content onto the serving plate.

This Pear Tarte Tatin was inspired by Chef Jason Roberts while attending the Architectural Digest Show in New York City in 2014