Tag: couplandscreation

This Tiramisu Ginger Trifle will impress anyone who is lucky to have a taste. With luscious layers of Coupland’s Ginger Loaf, cream and coffee, this make-ahead trifle is truly tempting.

Coupland’s Coffee and Walnut Loaf is the perfect replacement for Ginger Loaf, as well as giving you an extra cheeky coffee hit!

 

Serves 6-8

 

Ingredients

 

• 500ml Freshly brewed espresso or instant coffee
• 150ml Coffee liqueur
• 4 Gelatine sheets or 4tsp of powdered gelatine
• 2 Coupland’s Ginger Loaves
• 500g Cream Cheese
• 100g Sour Cream
• 250ml Cream
• 80g Icing sugar
• 1tsp Vanilla essence
• Optional: Coupland’s Gingernut Biscuits, or chocolate block (for garnish)

 

Method

 

1. Warm espresso and coffee liqueur in a saucepan.
2. Once warmed, remove from heat.
3. Soak gelatine sheets in cold water (or gelatine powder in a small amount of warm water).
4. Add gelatine to the espresso mix in the saucepan and allow to cool.
5. Whip cream, cream cheese, sour cream, vanilla and sugar in a separate bowl until light and fluffy.
6. Slice ginger loaves (approximately 2cm wide) and soak in espresso mix.
7. Line base of a glass bowl with 1/3 of the soaked loaf slices, pipe a 2cm layer of cream mix over the sliced loaf base, then add espresso mix and repeat twice.
8. Top the layers with the remainder of espresso mix.
9. Place in fridge to set for 1-2 hours.
10. Garnish with grated chocolate or crushed gingernut biscuits.

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Looking for a way to use up those leftover Hot Cross Buns lying around? Why not try a classic bread & butter pudding with a twist, perfect for elevating this classic Easter treat. This pudding is perfect revitalizing those leftover less than fresh buns you may have.

 

Ingredients:

• Coupland’s Hot Cross Buns (either Traditional, Fruitless, Double Choc or Cranberry will work!)
• 50g Butter
• 1 1/2 cups milk
• 3 eggs
• 1 cup cream
• 2 tbsp caster sugar
• 1 tsp vanilla essence
• 1/4 cup raisins
• Icing sugar, whipped cream or your favourite ice cream to serve (optional)

 

 

Method:

• Preheat the oven to 180 degrees Celsius. Grease a baking dish with butter.
• Leaving the hot cross buns stuck together, cut them in half length ways (this leaves you with a top half and a bottom half.) Butter the bottom half, and add this to your baking dish. Sprinkle raisins over, then add the top half on.
• Mix eggs, milk, cream, caster sugar and vanilla essence together in a bowl. Pour this mixture over the buns and set aside to soak for at 10-20 minutes.
• Bake in your oven for 30 minutes, ensuring that the top of the buns are golden and the custard has set.
• To serve, dust with icing sugar and serve warm with whipped cream or ice cream.

 

Top Tips:

This pudding is also great for making a day ahead, simply heat up in a slightly warm oven covered with foil.

 

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Bread & butter pudding – a very popular British dish that has made its way to New Zealand as a scrummy dessert. Simple, fast and tasty – this recipe is a winner! The ultimate comfort food made with our Spicy Fruit Loaf and a drizzle of warm custard.

 

Or try Coupland’s Our Country Harvest Loaf, to make a perfect fruitless bread and butter pudding alternative!

 

Serves 6

 

Ingredients

• 1 Coupland’s Spicy Fruit Loaf
• 300ml Milk
• 300ml Cream
• 125g Butter
• 5 eggs
• 100g caster sugar
• 4tbsp demerara sugar for on top of the pudding
• 1tsp vanilla essence
• 60g orange marmalade (optional)
• Custard

 

Method

1. Preheat oven to 180 degrees Celsius.
2. Grease a cake or bread tin for your pudding, and lightly dust the edges with a little sugar.
3. In a heavy based pot, bring the milk, cream, vanilla and butter to a slow simmer for 5 minutes.
4. Whilst this is simmering, add the eggs and sugar to a separate bowl and whisk until smooth and pale in colour.
5. Pour the hot cream mix over the egg and sugar mix, slowly whisking until mixed well.
6. Slice the fruit loaf into strips.
7. Start building your pudding by lining the base and sides of your tin with sliced fruit loaf to create a shell.
8. Pour on some of the hot cream mix, repeating until all bread is used.
9. If you are using marmalade, drop little dollops between each layer.
10. Sprinkle with the demerara sugar, and bake for 25 minutes until golden brown.
11. Allow to sit for 10 minutes before serving with room temperature custard.

 

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Everyone loves meatballs!

Get your bibs out, it is meatballs and tomato sauce time. Everyone loves meatballs, but you’ll love them even better in a toasted Coupland’s Grain and Honey Roll. The perfect Saturday night dinner, so you can have a little bit of extra time relaxing.

This meatball sauce would be perfect on top of toasted Coupland’s Garlic Bread, and topped with delicious grilled cheese.

 

Serves 6

Ingredients

Meatballs

• 250g beef mince
• 250g pork mince
• 1tsp garlic paste
• 1 egg
• 1tsp dijon mustard
• Small handful coriander – chopped
• 2tsp cumin powder
• 1tsp ginger paste
• 50g Coupland’s Breadcrumbs

Tomato Sauce

• 500ml canned tomatoes
• 4 fresh tomatoes – diced roughly
• 1 onion – chopped
• 2tbsp tomato paste
• 1tsp dried oregano
• 1 handful of basil – chopped

To Serve

• Salt and pepper
• Basil – chopped
• 250g Anchor Sour Cream
• 100g Mainland Smoked Cheddar Cheese
• 5 Coupland’s Grain and Honey Rolls – halved and toasted

 

Method

1. Mix all meatball ingredients together and form 16 even meatballs, refrigerate for 30 minutes.
2. For the tomato sauce, saute’ the onions until soft, then add remaining sauce ingredients into a pot and simmer for 30 minutes until thickened and seasoned well.
3. Shallow fry meatballs in a little oil until golden brown.
4. Add the meatballs to the pot of sauce and continue to low simmer until cooked.
5. To assemble the subs, place 2 slices of smoked cheddar cheese inside each long bun, top with 4 meatballs including plenty of sauce.
6. Add a dollop of sour cream, and sprinkle with chopped basil.
7. Serve hot.

 

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Looking for other great Coupland’s inspired dinner ideas?  Check out our Smoked Cheddar Burger or Hot Dog recipes!

Eton Mess Stack with fresh berries and soft, fluffy pikelets!

Try our take on an Eton Mess Stack that has a few surprises along the way. Get the kids involved in crafting this delicious treat – have fun and make something that looks and tastes incredible.

 

Serves 4 (3 pikelets per person)

Ingredients

 

• 125g Cream Cheese
• 125g Sour Cream
• 4 x Coupland’s Meringue Nests
• 1 lemon – zest
• 1tbsp icing sugar
• 12 (2 packs) Coupland’s Pikelets
• 150g strawberries (fresh or frozen)
• 150g blueberries (fresh or frozen)
• 150g raspberries (fresh or frozen)
• Mint leaves or baby basil to garnish

 

Method

1. Whisk together the cream cheese, lemon zest, icing sugar and sour cream until smooth.
2. Crush 3 or 4 strawberries and mix them through the cream cheese mix to create a marble effect.
3. Start with 1 pikelet on a plate and spread with a little cream cheese mix.
4. Add a few berries and sprigs of mint/basil before repeating the process twice, making a stack with the remaining two pikelets.
5. For the top, spread the remaining cream cheese mix, adding chunks of meringue and berries before garnishing with mint/basil.

 

When berries are out of season, you could use slices of grilled stone fruit like nectarines, plums, and peaches.

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Make this delicious Smoked Cheddar Burger with Parmesan Fries recipe!

A hamburger can’t get much better than this! For an extra cheesy burger, try using Coupland’s Cheese Rounds!

 

Ingredients

• 1.2kg good quality beef mince
• 6 x Coupland’s Hamburger Buns
• 1 jar of pickles
• 1 lettuce
• 3 tomatoes – sliced to 2cm thick
• 1 red onion – sliced into 2cm thick rounds
• 250g Mainland Smoked Cheddar Cheese – thinly sliced
• 6tbsp tomato relish
• 3tbsp mustard
• 3tbsp mayonnaise
• 1kg bag frozen shoestring fries
• 200g Perfect Italian Grated Parmesan Cheese

 

Method

1. Season the mince well with salt and pepper before weighing out 6 portions and moulding into patties.
2. Place in fridge covered for 30 minutes.
3. Lay everything out in front of you ready to build your burgers.
4. In a fry pan, sear the patties for 3 minutes on each side (or cooked to your liking), and let rest for 3 minutes on a paper towel.
5. Toast your bun bases and lids in the same pan to soak up all the juices.
6. Meanwhile, cook your fries until golden brown, or as per directions on the bag.
7. Start to build your burger any which way you like.
8. Serve the fries crispy and hot, with lashings of grated parmesan cheese.

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