Set the table with Sophie Conran

Sophie Conran for Portmeirion is a must-have, simple yet elegant, line of tableware that we’ve proudly been carrying for many years. The series is timeless and continues to please customers and new additions are made regularly. Make dining special every day with this beautiful and practical collection. It is perfect from breakfast and lunch to celebratory dinners.

12 piece set (white only) $149.99 ($169.99 regular) March special
We have the newest pieces for this collection in stock.

The big news in décor is grey as it is no longer considered dull and gloomy. It is soft and can add a calm and soothing effect to your space. Sophie Conran knows that grey is a beautiful compliment to the neutral pallet of whites, beiges and taupes. Look for the NEW grey pieces in Sophie Conran including a tea pot, cream & sugar, roasting dish, mugs and more.

Assorted colour packs of pebble, celadon, white and grey are a great way to introduce colour to your existing Sophie Conran tableware. The boxes make a great packaged gift that even the Easter Bunny can deliver.

Mugs / set 4 ~ $49.99
Sorbet bowl / set 4 ~ $49.99
Small bowl / set 4 ~ $44.99
6 inch plate / set 4 ~ $44.99
Mini bowl / set 4 ~ $29.99

In This Issue:

• Lampe Berger of Paris Fragrance of the Month: Radiant Bergamot
• Sophie Conran for Portmeirion
• Gadgets for the Kitchen
  
• Recipe: Carrot and Pineapple Bunt Cake with Cream Cheese Frosting

Sigrid and Staff

Lampe Berger of Paris Fragrance of the Month:
Radiant Bergamot

This is the second in a series of three NEW fragrances introduced already for 2016. If you like fresh scents that make your space feel clean and bright you may want to take a look at Radiant Bergamot.

This is a zesty and refreshing fragrance with top notes of mandarin, orange and cardamom. Heart notes of bergamot orange and black pepper and base notes of orange blossom and jasmine.

500 ml produces 80 hours of fragrance.

$24.00 500ml

Sophie Conran for Portmeirion

Ring Cake Mould

Making a cake from scratch doesn’t have to be daunting. After all Grandmother could make one in her sleep. All you need are some basic pantry items and maybe a few special ingredients to complete the job. Sophie Conran’s NEW bundt cake mould, made from the highest quality white porcelain, goes from oven to table and makes any cake recipe look spectacular. Try making our super moist and delicious carrot and pineapple cake for your Easter get-together.

$69.99

Batter Jug

Sophie Conran really cooks and bakes and that’s why her pieces are so practical and user-friendly. Mix cake, pancake batter, cookie dough and more in this generous sized batter jug.

The pouring spout is helpful and the oversized handle is just that. Handy!

$59.99

Loaf Pan

Sophie’s signature collection now includes a gorgeous and practical rectangular baker. This oven to table bake piece will be the perfect loaf pan for delicious cakes, scrumptious loafs and tasty breads.

$49.99

5 piece Trifle Bowl set

Sophie’s new trifle bowl set is made from hand blown glass and is sure to make your dessert sing. Imagine presenting a trifle, in all its glory, and then serving it up in four miniature trifle bowls.
Simply irresistible.

$79.99

Gadgets for the Kitchen

Stemware and glasses by Spiegelau

The sparkle and shine on your table comes from the polished cutlery and the sparkling glassware. Finish off your perfect table setting with quality, made in Germany, stemware and glasses by Spiegelau.

Spiegelau offers brilliant clarity by only using the purest ingredients and, thanks to the Platinum Glass Performance, is 1500 cycles *dishwasher-proof. A variety of glass shapes are available.

$49.99/ set 4

*Note: It is recommended that glass always be washed carefully, preferably by hand. All Spiegelau glasses are 100% dishwasher safe, but they are best cared for by avoiding harsh detergents and choosing a cool, short dishwashing cycle. To avoid detergent residue, rinse glasses thoroughly in clean water. When drying the bowl of the glass, avoid holding the glass by its stem or base as this can, in extreme cases, cause the stem to break at its narrowest point.

Butter knife that melts butter as you spread!

Here is a butter knife that actually melts the butter as you use it. This new gadget, as seen in Food and Drink winter 2016, is a multi-award-winning innovation that works without electricity nor batteries.

How it works: The body heat from your hand is transferred to the knife edge and that instantaneously softens the butter as you carve and spread.

$27 ($31.50 regular price)

Saleen Placemats

Brighten up your table with these woven polypropylene mats. They are durable, heat resistant to 195°F, UV safe, wipeable and dishwasher friendly. They come in a rainbow of colours and proudly manufactured in Germany.

$9.99 (regular $12.00)

Staybowlizer

Our last shipment of Staybowlizers sold out in days and now they are back. Get them while they are in stock. Consider the Staybowlizer your 'third hand' in the kitchen! This is a universal tool that secures bowls of all shapes and sizes from unwanted movement using a patented suction-lock design.

This gadget supports mixing bowls, it can be a trivet to protect counters and tables and it can also convert your existing pots into a double boiler. Your four-legged friends might also find this gadget useful since the food/ water bowl stays in place when used with the Staybowlizer.

$19.99

Carrot and Pineapple Bundt Cake with Cream Cheese Frosting

Ingredients

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3eggs, at room temperature
• 1 tsp. vanilla extract
• 2½ cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1½ tsp. salt
• 1 cup raisins (optional)
• 1 cup walnuts, chopped
• 1 pound carrots, grated
• ½ cup pineapple, diced

For the Icing:

• 12 oz (or 1.5 packages) cream cheese, room temperature
• 1 cup butter, at room temperature
• 1 tsp. vanilla extract
• 3 1/2 cups icing sugar

Directions:

1. Preheat the oven to 350 degrees.
2. Butter and flour a bundt pan or two 9 inch round cake pans.
3. In a large mixing bowl beat the sugar, oil and eggs together until light yellow. Mix in the vanilla.
4. In another bowl, sift together flour, baking soda and salt. Add the dry ingredients to the wet ingredients.
5. In another bowl toss the raisins and walnuts and fold in the carrots and pineapple. Add to the batter and mix well.
6. Pour mixture into the bundt pan or divide the batter equally between two round pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cake(s) to cool completely in the pan(s) set over a wire rack.
7. While the cake cooks make the frosting: Mix the cream cheese, butter and vanilla with an electric mixer. Add the icing sugar and mix until smooth.
8. Once cooled the cake can be frosted.

Serves: 8