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Tag: winter

Coupland’s dinner rolls are soft and fluffy and perfect for soup dunking

Ingredients:
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
2 400g can tomatoes, (whole peeled or crushed)
1 1/2 cups water, vegetable or chicken stock
1/2 teaspoon fine sea salt, or more to taste
Instructions:
Melt butter over medium heat in a large saucepan.

Add onion wedges, water, cans of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch.
Serve with Coupland’s dinner rolls and some garlic butter.

Share what you are using our dinner rolls for on our Facebook page

Recipe credit to Inspired Taste

Who knew baking a delicious Bread and Butter Pudding would be so easy? Serve this delicious heart-warming pudding after dinner with some fresh cream or ice cream – yum!

Ingredients

  • 6 – 10 slices of Coupland’s Our Country Harvest White Toast Bread
  • Butter or margarine for spreading
  • 4 tbsp of a fruit of your choice
  • 2 eggs
  • 2 tbsp white sugar
  • 2 cups of Dairy Dale Milk
  • 1 tsp vanilla essence
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon

 

Method

  1. Preheat oven to 180 degrees fan bake.
  2. Cut each slice in half diagonally to make two triangles.
  3. Spread one side of each triangle with some butter or margarine.
  4. Lay four bread triangles butter side down in a small dish approximately 20cm x 20cm (one that you might use to make a pie or small lasagne).
  5. Sprinkle with some of the fruit.
  6. Repeat step 3 and 4 to form layers using the remaining bread and fruit.
  7. Finish with a layer of bread with the butter side up.
  8. Beat the eggs and sugar together, then add the Dairy Dale Milk and vanilla.
  9. Pour over the bread and butter and then sprinkle the top with nutmeg and cinnamon.
  10. Place the small dish inside a large roasting dish filled with water to come 3/4 the way up the sides of the small dish.
  11. Bake for 30 minutes, or until golden brown and set.

 

To Serve
Divide among bowls and top with fresh cream or ice cream – delicious!

 

Tips

  • If you have kids who are not to fond of bread crusts, feel free to cut them off.
  • Our Bakers have suggesting to try adding raspberries, stewed peaches or currents and sultanas to the recipe as your fruit of choice.

 

How will you be having your bread and butter pudding?

The ultimate comforting winter lunch! Soup and lightly toasted bread spread with butter.

 

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • Salt and Pepper
  • 2 tbsp flour
  • 1 can whole peeled tomatoes in juice
  • 2 cups chicken or vegetable stock
  • 2 basil sprigs

 

Method

  1. Heat oil and butter in a large saucepan over medium heat.
  2. When butter melts, add onion, garlic, and a pinch of salt.
  3. Cook, stirring often, until onion and garlic are soft and golden.
  4. Stir in sifted flour and cook for 1 minute.
  5. Add 1 can of whole peeled tomatoes in juice, stock and basil sprigs.
  6. Bring to boil, then cover and reduce heat to low. Simmer until tomatoes are very soft and breaking down.
  7. Discard basil sprigs and let cool slightly.
  8. Working in batches, puree soup in the blender until smooth. Return to saucepan and heat. Season to taste with salt and pepper.

 

To Serve
Divide among bowls and top with basil leaves, a drizzle of oil and cracked black pepper. Lightly toast a couple of sliced of of Coupland’s Our Country Harvest White Toast until golden, spread with butter and dunk’em.

 

Tip
Tomato Soup can be cooled at room temperature and stores in an airtight container in the fridge for up to 5 days.

 

What’s your ultimate comfort meal?

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