At Home with Coggles
To celebrate the new homeware brands landing on Coggles, the store held a launch party offering homeware tips, recipes, tasters and knowledge on the new lifestyle brands launching both in store and online at Coggles. We caught up with our Homeware Buyer, Jen, after the event:
Tonight was a great opportunity for us to showcase not only our new Skandinavian brands, but inspire our customers with a new homeware and lifestyle experience in store.
Showcasing brands such as
To Drink
Ferm Living | Ripple Rhapsody
Ingredients:
- 20ml Your Favourite Floral Gin
- 20ml Aperol
- 5ml Fresh Lemon
- 40ml Homemade Rhubarb Cordial
- Sparkling Water
To make the Rhubarb Cordial:
- Juice fresh rhubarb and filter the juice through cheesecloth or a coffee filter. Miz 1:1 with white sugar and stir/shake to dissolve the sugar
- Keep in the fridge
Mixing the drink:
- Fill a Ripple Long Drink Glass with ice.
- Pour Aperol, Gin, Fresh Lemon and the homemade Rhubarb Cordial in and top with chilled sparkling water. Garnish with a rhubarb stem and fresh or diced orange slices.
The Botanist | Signature Taste
Ingredients:
- 30ml Jasmine Sugar Syrup
- 30ml Lemonade
- 15ml White Rum
- 15ml Vodka
- 15ml Elderflower Liquer
- 22 ½ ml fresh lime juice
Served with some refreshing ice in a small Ripple Glass and garnish to taste with mint and red amaranth.
To Eat
Le Creuset | Chargrilled Halloumi With Burnt Orange and Pomegranate
At Le Creuset, meals that can come together quickly and provide great depth of flavour are the most praised recipes; and this humble halloumi dish ticks every box. The irresistible charred, salty halloumi is the perfect partner to the refreshing, juicy orange segments and sweet bursts of pomegranate seeds.
Perfect as a side dish, garden party appetiser or salad base for any summer mealtime. Or enjoy as a meal in itself with warm, toasted or grilled bread.
At the Coggles in-store event, Le Creuset used the 23cm Ribbed Square Grill to make the perfect event snack.
Instructions:
Preparation time: 20 minutes
Cooking time: Approx. 5 minutes
Serves: 4
Ingredients:
2 x 250g blocks of halloumi, sliced into 4-5 slices each
4 small oranges
100g pomegranate seeds
4-5 tablespoons of pomegranate molasses
A handful of fresh mint leaves, rolled up and cut into thin ribbons
Olive oil
Method:
- To prepare the oranges, use a sharp knife and remove a disc of peel from the top and bottom of each orange. Then slide the knife from top to base of the orange, cutting away strips of peel as you do so. Cut each peeled orange into 4 thick, whole, round slices and brush each with some olive oil.
- Pre-heat the grill on a low to medium heat. Test the temperature of the pan – see Cook’s notes - and when hot enough add the orange slices to the hot grill and cook until they blacken a little on each side. You may need to cook in batches so ensure the grill is brought back up to temperature each time as, if the surface temperature is not hot enough, the oranges may become too soft. Once charred, remove and set aside.
- Brush both sides of the halloumi with olive oil and, having brought the grill back up to temperature, add to the pan. Cook the halloumi for about a minute or so on each side until the char marks appear.
- Remove the halloumi and arrange on a platter along with the burnt orange pieces. Drizzle thinly with pomegranate molasses, scatter with pomegranate seeds and fresh mint and serve.
Cooking Notes:
- To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
- Do not heat the empty grill for more than two minutes to avoid overheating.
- A little harissa combined with oil and honey also makes a great alternative dressing.
To make into a salad, simply add lettuce leaves, watercress, and rockets.
Le Creuset | Fig and Orange Cake
Le Creuset also provided the evening with mouth-watering cakes made with a very small amount of sugar and butter yet packed full of flavour.
Ideal with a cup of tea or coffee, this scrumptious snack is also perfect savoury treat when served with a chunk of delicious cheddar cheese (believe us, it works).
The cake was prepared for the event using the Le Crueuset 3-Ply Stainless Steel Saucepan, 14cm.
Instructions:
Preparation time: 10 minutes
Cooking time: 55 minutes
Serves: 8
Ingredients:
350g self raising flour
1 teaspoon baking powder
100g caster sugar or honey
100g soft butter
2 large eggs
1 orange zest
Juice of the orange made up to
300ml with milk
800g soft dried prunes and figs chopped
80g walnuts chopped
1 teaspoon butter and 1 tablespoon flour to coat the pan
Method:
Pre heat the oven 220 C/Fan 210 C/Gas 7
- Lightly butter the inside of the pan and sprinkle 1 tablespoon of flour around the buttered pan (this gives a lovely crust to the cake)
- Place the self raising flour, baking powder, sugar, butter, egg and orange zest in a bowl and mix.
- Add the milk and orange juice, the dried fruits and walnuts and mix well together
- Place the mixture in the saucepan and smooth the top (the cake will peak )
- Bake in the pre heated oven for 55-60 minutes or until a skewer comes out clean
- Leave for 10 minutes and then remove from the pan and cool
Cooking Notes:
Baking in the 3 ply saucepan gives very even results due to the 3 ply layers heat is distributed very evenly maintaining the moisture in this deliciously simple fruit cake.
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