Tag: Couplands

The perfect marriage of two delicious flavours, orange and chocolate. This decadent dessert is sure to put a smile on your families faces. Get the kids involved as this recipe is super easy to make at home.

 

Serves 8-12

Ingredients

Base

• 500g Coupland’s Jaffa Biscuits – crushed
• 200g Butter – melted
• Topping (optional)
• Jaffas
• Freeze dried mandarins
• 100ml Cream – whipped

Filling

• 600g grated quality dark chocolate
• Zest of 3 oranges
• 1tsp vanilla paste, extract or essence
• 250ml Cream
• 100g Butter
• Pinch flaky sea salt

 

Method

1. Crush biscuits, then mix in melted butter to create base mix.
2. Grease a 25cm round tart tin, and press base mix into the base and sides of the tin.
3. Gently melt filling ingredients together over a low heat and stir until combined.
4. Pour filling mix over base and set in fridge for 2 hours, or until completely set.
5. Garnish with freeze dried mandarins and jaffas.
6. Serve with whipped cream.

 

If you’re a fan of ginger, replace the Jaffa Biscuits with Coupland’s Gingernut Biscuits, and the orange zest with a little chopped stem ginger.

Show us your finished creation on social media using #couplandscreation

The ultimate toastie. Three layers of toasted bread filled with a cheesy filling…

For a smoky kick, why not replace Tasty Cheese with Smoked Cheddar Cheese!

 

Serves 4

Ingredients

• 12 slices of Coupland’s Our Country Harvest Bread
• 250g Sour Cream
• 200g Tasty Cheese – grated
• 100g Mozzarella Cheese – grated
• 2 eggs
• 1tsp Dijon mustard
• 1tsp Worcestershire sauce
• 1tbsp Butter
• 4tbsp plain flour
• 100ml dark beer (alternatively, add 100ml of milk)
• 600g shaved corned beef (or favourite sliced meat)
• 4tbsp of your favourite chutney

 

Method

1. Preheat oven to 180 degrees Celsius.
2. Butter each side of the bread evenly.
3. Mix everything except the corned beef and chutney in a large bowl, making sure it is evenly mixed together.
4. Place 4 slices of bread on a baking tray and spread a little of the cheese mix on the base slice.
5. Add 150g shaved corned beef to each slice, as well as a dollop of your favourite chutney.
6. Top with another slice of buttered bread, then spread a layer of the cheese mix on top, finished with a sprinkle of grated cheese and cracked pepper.
7. Repeat to have a 3 layer toastie.
8. Bake in the oven for 8-10 minutes until golden and oozy.
9. Recommended to serve with your favourite bowl of hot soup for dunking into, or with a side of chunky wedges.

Show us your finished creation on social media using #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.

Show us your finished creation on social media using #couplandscreation

Store Hours – Matariki 2022

 

Matariki – Friday 24th June 

• Open 9.00am – 5.00pm
  Ashburton, Barrington, Clarkin Road (Hamilton), Coach Corner, Ferry Road, Kaikorai Valley (Dunedin), Evans Street (Timaru), Grey Road (Timaru), Nelson, New Brighton, Oamaru, Papanui, Riccarton, Langdons Rd, Rotorua, Shirley, Tauranga.
• Open 8.00am – 5.00pm
  Carmen Road (Hornby), Blenheim, Rangiora, Invercargill, Te Rapa (Hamilton), Richmond, Rolleston, Andy Bay (Dunedin)

Find a bakery here.

Store Hours – Queen’s Birthday 2022

 

Queen’s Birthday – Monday 6th June 

• Open 9.00am – 5.00pm
  Ashburton, Barrington, Clarkin Road (Hamilton), Coach Corner, Ferry Road, Kaikorai Valley (Dunedin), Evans Street (Timaru), Grey Road (Timaru), Nelson, New Brighton, Oamaru, Papanui, Riccarton, Langdons Rd, Rotorua, Shirley, Tauranga.
• Open 8.00am – 5.00pm
  Carmen Road (Hornby), Blenheim, Rangiora, Invercargill, Te Rapa (Hamilton), Richmond, Rolleston, Andy Bay (Dunedin)

Find a bakery here.

Store Hours – ANZAC 2022

 

anzac day – Monday 25th April 2022

• Open 9.00am – 5.00pm
  Ashburton, Barrington, Clarkin Road (Hamilton), Coach Corner, Ferry Road, Kaikorai Valley (Dunedin), Evans Street (Timaru), Grey Road (Timaru), Nelson, New Brighton, Oamaru, Papanui, Riccarton, Langdons Rd, Rotorua, Shirley, Tauranga.
• Open 8.00am – 5.00pm
  Carmen Road (Hornby), Blenheim, Rangiora, Invercargill, Te Rapa (Hamilton), Richmond, Rolleston, Andy Bay (Dunedin)

Find a bakery here.

Store Hours – Easter 2022

 

Good Friday – Friday 15th April 2022

• Open 9.00am – 5.00pm
  Ashburton, Barrington, Ferry Road, Kaikorai Valley (Dunedin), Evans Street (Timaru), New Brighton, Oamaru, Riccarton, Langdons Rd, Rotorua, Shirley,
• Open 8.00am – 5.00pm
  Carmen Road (Hornby), Blenheim, Rangiora, Invercargill, Karewa, Richmond, Rolleston, Andy Bay (Dunedin)
• CLOSED
  Clarkin Road (Hamilton), Coach Corner, Nelson, Papanui, Tauranga, Grey Rd (Timaru)

sATURDAY 16th April 2022

• All stores open normal trading hours view them here

Easter sunday 17th 

• Open 9.00am – 5.00pm
  Ashburton, Barrington, Clarkin Road (Hamilton), Coach Corner, Ferry Road, Evans Street (Timaru), Grey Road (Timaru), Nelson, New Brighton, Oamaru, Papanui, Riccarton, Langdons Rd, Rotorua, Shirley, Tauranga.
• Open 9:00am – 4pm
  Kaikorai Valley (Dunedin)
• Open 8.00am – 5.00pm
  Carmen Road (Hornby), Blenheim, Rangiora, Invercargill, Karewa, Richmond, Rolleston, Andy Bay (Dunedin)

 

Monday 18th April 2022

• Open 9.00am – 5.00pm
  Ashburton, Barrington, Clarkin Road (Hamilton), Coach Corner, Ferry Road, Evans Street (Timaru), Grey Road (Timaru), Nelson, New Brighton, Oamaru, Papanui, Riccarton, Langdons Rd, Rotorua, Shirley, Tauranga, Kaikorai Valley (Dunedin.)
• Open 8.00am – 5.00pm
  Carmen Road (Hornby), Blenheim, Rangiora, Invercargill, Karewa, Richmond, Rolleston, Andy Bay (Dunedin)

 

Find a bakery here.

Introducing our new brekkie biscuit!

 

We are so excited to introduce our NEW Brekkie Biscuit, designed to perfectly set you up for the day. These giant biscuits are packed full of hearty ingredients such as:

• Seeds
• Dried Fruits
• Oats
• Honey
• Peanut Butter

 

They’re the ultimate breakfast on the go (not to mention they taste delicious!)

 

Available in-stores NOW, $2.49 each.

 

Have you tried one?

Make sure to share your thoughts and photos with us on Facebook,  Instagram or TikTok.

Crackers and cheese combo is classic, but there are other amazing ways to enjoy crackers.

 

Try our three easy toppings on Coupland’s crackers, they may even impress your guests at the next party time.

Fancy a cracker and cheese combo for your snack time or simply want a light meal? Try these simple, colourful and flavourful toppings with our crackers, baked with premium whole wheat flour, grain and seeds. There are three irresistible authentic flavours to choose.

 

Mexican Dream

Avocado + salsa + coriander leaves

Let these mini tacos crackers take you to the taste of Mexican, it’s best to go with our Cracked Pepper & Rocksalt Crackers! Simply slice avocado and add fresh salsa Pico De Gallo. Lastly, garnish crackers with green coriander leaves and ground paprika. The cayenne pepper from the crackers combines well with the creamy avocado and fresh salsa, a perfect snack bursting with flavours.

 

Tuna and Cheese

Canned tuna + cheese

An easy and quick cracker topping that can be completed in a minute. Get Coupland’s Original Cheese Crackers and top it up with your favourite tuna and cheese. This gives you an instant snack to enjoy or a great last-minute party food platter.

 

Three vegies

Cucumber + Tomato + Pickled Onion + Brie Cheese

The freshness of cucumber, tomato and pickled onion will remind you of the taste of summer, it perfectly balances with creamy, flavoursome Brie cheese, a great addition to our Sprouted Grain and Rosemary Crackers. You can even make it dairy-free by using vegan cheese.

 

Show us your finished creation on Instagram using #couplandscreation

 

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.

 

Show us your finished creation on social media using #couplandscreation