Recipes
Apple and Pear Tarte Tatin
For this recipe you can make your own pastry with the ingredients and instructions below, or use a store-bought product. Tarte Tatin Serves 6 Pastry: 115g plain flour 85g butter 1 tbsp icing sugar 2-3 tbsp cold water Filling: 65g butter 65g soft brown sugar 900g dessert apples or pears, or a mixture of both Juice of 1 lemon ½ tsp vanilla essence or seeds from 1 vanilla pod Sift the flour and icing sugar into the kitchen whizz and cut in the butter until the mixture resembles bread crumbs. Add just enough water to mix to a firm dough. Turn out and pat dough into a flattened disc, wrap in cling film and then chill for 30 minutes. Roll out into a 20cm circle. Place the butter, vanilla, lemon and sugar for the filling into your 26cm Scanpan fry pan, and place this on the simmer end of your Rayburn. Stir occasionally to allow the butter to melt and the sugar to dissolve. Peel, core, and slice the apples and / or pears. Arrange in the pan slightly overlapping in several circles. Place the pastry disk on top of the apples and transfer to the boiling end of the hot plate. Leave for 2 minutes before transferring to the oven. Bake on the floor of the oven at 250 degrees Celsius for about 20-25 minutes until lightly golden brown. Carefully inspect the edges to see how golden the caramel has become. If necessary, return the pan to the boiling end of the hot plate for a couple of minutes to finish cooking the caramel. Allow to cool for a few minutes before turning upside down onto a warm plate. Serve with ice-cream or cream.
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Classic_Cookers_Christmas_Cake
Xmas Cake Classic Cookers Christmas Cake Recipe Ingredients Packet of fruit mix Extra cherries (because we like them) Cup of sultanas ½ cup of marmalade 1/3 cup of mixed peel 1 Tb grated orange rind 1Tb grated lemon rind Juice of the lemon and orange 1 Cup of whisky or Brandy Combine all ingredients in a large bowl mix well. Cover bowl and stand mixture up to 7 days. Stir occasionally Method 500g Butter 2 cups of brown sugar 8 eggs 2 1/2 cups of flour 1/2 cup of self raising flour Cream Butter and sugar Add eggs one at a time Add to fruit mixture and mix well Mix in shifted flours Spread mixture into a 25Cm square prepared cake tin Create a slight in dent(20mm) in the middle so that you get a flat topped cake. Cook at approx 140c for 4 hours Rayburn Cooker instructions It is ideal to cook this cake when the cooker is at a steady 130-150c (We usually do this in the middle of the day when it was lit in the morning) Place the cake on the rake at the bottom run of the cooker Approx ½ way through rotate the cake 180ú At this stage if the top is browning place a cold baking tray over the top approx at the 2nd run from the top Approx the last ½ hour place the cake on the bottom of the cooker to allow the bottom to brown off.
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Classic_Cookers_Ciabatta
For the Biga 200mls warm water 1 1/2 cups of flour 1/2 teaspoon of Baking yeast Disolve yeast in water then add to flour. Leave out beside flue chamber over night or 12 Hrs Ciabatta Dough 200mls warm water 2 Tbsp Milk 2Tbsp Oil1 1/2 tsp salt 1/2 tsp sugar 1/4 tsp baking yeast. 3 cups of flour Disolve yeast,sugar, salt, milk, oil and water together shift 3 cups of flour into mixer with a dough hook. Mix ingrediants until blending then add in Biga. Mix these until combined then knead until silky and elastic approx 3 mins. Spray bowl with oil and place dough back into bowl cover and place next to flue chamber to double in size. Once doubled Pour out on to board and cut in half shape as required and place onto backing paper on a tray. Allow to rise again for approx 30mins Rayburn temperature needs to be at a steady 250c pine cones or small wood is great to bring up temperature quickly. When tempertare at 250c close down flue damper. Slide dough on baking paper onto the bottom of the Rayburn. Bake for 20Mins checking half way if browning to quickly place cold baking tray on 2nd run in oven
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Classic_Cookers-Scones
Rayburn_scones Scones 3 cups of flour 6 teaspoons on BP 1/4 tsp salt 75grm butter 1/1/2 cups milk Place flour,Bp,salt and butter in kitchen wizz blend until it resembles bread crumbs. Place into a bowl and add in flavourings cheese onion what ever you like. Make a well in the centre and pour in milk mix in quickly careful not to over mix dough. Place onto board and shape. Cut into squares. place on baking paper on a baking sheet. Rayburn need to be at a 250-280 steady temperature. Slide from baking tray to the bottom of the oven. Bake for 20 mins checking at 15mins if they are browning to quickly place cold baking tray on second run of the oven
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Anzac Biscuits
Anzac Biscuits 1 cup of rolled oats 1 cup of coconut 3/4 cup flour 1 cup sugar 115g Butter 2 tbsp Golden Syrup 1 tsp Baking soda 2 Tbsp boiling water In a large bowl combine all the dry ingredients Put butter and golden syrup in pot and stir until melted on the simmer side of the cooker Bring the kettle to the boil put the soda and water together and stir until dissolved then combine with the butter and golden syrup the mixture will froth Put the wet ingredients in with the dry and combine Place spoonfuls on a tray Bake in the oven at 200c at the bottom of the cooker
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Grilled Salmon with japanese styled rice
Recipe of the month Grilled Salmon with Japanese styled rice and steamed broccoli Serves 6 Shopping List Ingredients 2 cups Sushi Rice 4 Cloves Garlic 1 Knob Butter 3 Tbsp.Soy Sauce 6 pieces Salmon 3 Tbsp. Maple Syrup 2 Tbsp. Soft Brown Sugar 1/2 Lime or lemon 2 Tbsp.Sesame Seeds 1 Head Broccoli Place Plates in the simmer oven to warm. Sushi Rice Wash 2 cups of sushi rice and place in 18cm Scanpan pot Add 3 cups of water, crushed garlic, butter and soy Bring to a rapid boil without the lid for 1 min. Replace lid move pot to simmer end of hob top and slow simmer for 10mins (remember the timer)While rice is simmer you have time to prepare the salmon. Or if you like prepare the salmon early in the day. Place salmon fillets on tin foil lined baking tray (saves cleaning up) Glaze Take a small bowl and add maple syrup, brown sugar, zest of lime, juice of ½ a lime. Mix with a pastry brush, brush onto salmon and sprinkle with sesame seeds. Salmon is now ready for cooking. Once rice has simmered for 10mins remove from hob top and place on cork tile sitting on the cookers enamel top to keep warm and cooking to continue. Place your salmon in the oven two runs from the top. This will take 12-15 mins to cook at 220c depending on the thickness of the fish. Greens (broccoli) Cut you head of Broccoli into pieces and place in a 20cm Scanpan Pot, add 100mls of water, season if you wish. Place lid on pot. Bring water to a rapid boil for 5 min serve. Service Remove plates from simmer oven fluff rice with a fork and spoon rice onto warmed plates. Add grilled salmon to top of rice Place broccoli alongside and serve.
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Salter Big button Timer
Salter big Button Timer Always forgetting the cake in the oven a timer is a must with a Rayburn. The big button timer features 99 minutes 59 seconds Large stop start button Count up and count down Loud beeper sound Magnetic or self standing
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