Tuesday, 22 January 2013

'Real-Time Shopping' Email Competition Winner!


Congratulations to the lovely Charlotte Bowater for winning our latest competition! We asked our mailing list what they thought about the frustratingly disparate seasonality of fashion, (i.e. swim suits coming out in February and winter coats in August), and this is what Charlotte said:

"The 'out of sync' seasons have been frustrating for so long, so it is great to have real-time shopping championed. I am incapable of shopping for a winter jumper when the temperature outside is still in the mid-twenties. Not only that, I struggle like other mothers to do any shopping when the children are still on holiday from school, no more so than in August - just as the cold weather clothing is being advertised!

However, I would propose a balance: I understand the source of new fashions, the fashion houses, have to produce collections way in advance to give orders time for production etc. This then filters to the 'high street' by the time both ends of the market go mainstream before the real season in question starts. However, it would be preferable if autumn clothes were actually sold in autumn and so on. Perhaps this would be a step too far for this huge 'supertanker' of an industry to alter direction and only offer their collections in real time. So how about still publicising the new collections but only making them available in real time. That way, we can all still drool, plan our wardrobes and make intelligent choices about what we want to buy, but the designers etc still tick their 'marketing' box.

So for what it is worth, I love that C&R offers its collection but adds to it as the real season progresses... it keeps me interested and excited for the next piece to be added. I also love that you have a wish list so I can pop things in there... and no doubt that would enable you to market to wish list holders of a forthcoming sale.

But finally, I love the 'chutzpah' of C&R generally. You have a strong brand, a strong following and we respect you for not following the herd.  While other brands tempt us with sale prices at what feels like mid-season (did you know farmers say the first full moon after 21st December is when winter truly starts?) we all hold true to C&R and wait for you to offer your sale at the END OF THE SEASON - and we look forward to it as much as the return of the sun!"

We thought Charlotte's answer was wonderful and echoed our own thoughts exactly. Charlotte has been awarded a prize of £100 to spend on our website and we hope she thoroughly enjoys whatever appropriately seasonal clothing she chooses!

Charlotte's friend Vicky was also awarded a £100 online voucher, just for signing up to our mailing list! Vicky kindly offered some words about C&R that we would like to share with you here:

"My great friend Charlotte talks about Cabbages and Roses constantly, and how much she would love to have nothing but your clothes, were budget to allow. Her friends have subsequently been introduced to you so her advertising powers are strong! She looks lovely when she treats us with what she has from you."

We'd like to thank everyone who entered this competition - we had great fun reading all of your emails and it's nice to know we're not alone in championing 'real-time shopping'!

If you aren't already, sign up to our mailing list at cabbagesandroses.com for your chance to win future competitions, as well as keeping up to date with company news and events!

xxC&R


Friday, 18 January 2013

The Purist

Friend of Cabbages & Roses, Jamie Harris, has been producing some beautiful wood-smoked letterpress prints in his little Cotswold studio.



"They're designs that hopefully make the owner feel they're taking a long earned snooze in the cashmere pocket of a new lover; designs for a quieter, more demure area of a home, perhaps." - Jamie.

To get your hands on one of his highly limited edition prints, visit his website here: http://thepurist.co.uk/

xxC&R

Saturday, 29 December 2012

F E A S T

We hope you have had a wonderful Christmas and thought we would share some delicious supper ideas for a New Years celebration..

Rosemary and garlic foccacia.
 
Aubergine with buttermilk and pomegranite.
 

 
Caramelised garlic and goat's cheese tart.
 
Caramelised Fennel.
 
Tiramisu.
 

 


First for the aubergines - an Ottolenghi recipe, makes a delicious starter. Preheat the oven to 200C/400F/gas mark 6. Wash the aubergines (one per person) and cut them in two lengthways through the green stalk (it looks better like this, even though you don't eat the stalk). Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin. Then, at a 45-degree angle to these cuts, make four more, to create a diamond pattern. Put the aubergines, cut side up, on an oven tray lined with baking parchment and brush with olive oil (about 75ml). Keep on brushing until all the oil has soaked into the flesh. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft and well browned. Remove and leave to cool. While the aubergines are in the oven, cut a pomegranate in two horizontally. Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock on the skin. Continue beating with increasing power until the seeds start falling into the bowl. Once all are out, sift through the seeds to remove any white skin bits. For the sauce, simply whisk together all 140ml of buttermilk, 100g of Greek yoghurt, 1 and a half tbsp of olive oil, a garlic clove crushed and a pinch of salt - taste for seasoning and keep cold until needed. To serve, put an aubergine half on a plate, flesh side up. Spoon over lots of sauce without covering the stalk, sprinkle on lots of pomegranate seeds and some za'atar, followed by lemon thyme and a drizzle of oil. Put some warm crusty bread on the table as well - foccacia works well - and people can tear pieces off as they wish.
 
Ottolenghi is responsible for the main course as well - caramalised garlic and goats cheese tart with fennel and caramalised fennel. For the tart, start by tracking down a tart tin, around 28cm in diameter. Line with puff pastry, I usually cheat and buy ready made (noone will know) but by all means make from scratch and line the tin, covering the bottom and all sides with some going over the edge. Cover the base with a sheet of baking parchment and some baking beans (dry rice is a good substitute if baking beans aren't something in your cupboard). Bake blind for 20 mins in a preheated oven at 180oC. Then remove beans and set aside, leaving the oven on. Whilst the pastry is in the oven start on the filling, peel the cloves of three heads of garlic and place in a pan - cover with plenty of boiling water and blanch for 3 minutes before draining well. Return the cloves to a dry saucepan with a tablespoon of olive oil and fry on a high heat for a couple of minutes. Add a generous teaspoon of balsamic vinegar along with 220mls of water and bring to the boil then let it simmer for 10 minutes. After 10 minutes add to the pan 3/4 of a tablespoon of caster sugar and a heaped teaspoon of both chopped rosemary and chopped thyme along with a very generous pinch of salt. Continue to simmer for a further 10 minutes or until most of the liquid has evaporated and the garlic cloves are adorned in a dark caramel syrup. To assemble the tart break up about 120g of soft goat's cheese and the same amount of some mature hard goat's cheese and scatter over the pastry then spoon the garlic cloves and syruppy goodness evenly over the cheese. In a jug whish together 2 free range eggs and 100ml of double cream with some salt and black pepper. Pour this mixture over the garlic and goat's cheese making sure to fill all the gaps. Bake for 35-45 minutes on 160oc or until the top has turned golden brown and the filling has set. Once the tart is out of the oven and cooled, remove from the tin, laying some whole thyme sprigs on it's top.

For the fennel, slice 4 bulbs into slices around half an inch wide. Brown the slices in batches in a hot pan with 1tblspoon of both butter and olive oil. Put the browned slices to one side and in the same pan add one tblspoon of sugar a teaspoon of fennel seeds and some salt and pepper. Cook for 30 seconds or so, stirring constantly, then add the fennel back to the pan and cook undisturbed for another 1-2 minutes to caramelise.

And finally for desert. To make the tiramisu, whisk together 250g of marsacpone with 1 teaspoon of vanilla extract, 3 tblspoons of rum and 50ml of coffee until well combined. Separately whisk together 150ml of single cream and 4tblspoons of icing sugar, then fold in the mascarpone mix. Pour another 100ml of coffee into a bowl and have 16 savoiardi biscuits ready to dip in one by one. Line a dish with a layer of the coffee soaked biscuits and cover with a layer of the cream mixture. Repeat until you have nothing left (the top layer should be cream) and pop in the fridge. Just before serving, top with some grated chocolate and enjoy!

 
Happy New Year!
 
 
xxC&R

Tuesday, 18 December 2012


We are very proud to be able to show you the divine photographs taken by Toby Knott of Cabbages & Roses' winter collection. His editorial work, can be seen on his website www.tobyknott.com.

 Perfect T shirt. Ribbed A line sweater in dark mouse. Sensible skirt in tweed especially woven for Cabbages & Roses in Scotland. Eco coat and a selection of vintage suitcases.

Rosen jacket worn with Perfect T shirt and sensible skirt.

Full circle dress in blackwatch tartan worn with Marion shirt.


Mansfield coat in Moss, also available in Navy wool and white wool with dark fur collar. Worn with side button skirt, velvet collar sweater and perfect white T shirt.

Organic hand knitted beret. Cream wool Mansfield coat. Cream wool side button skirt.

Loose roll neck A line sweater worn with red tartan Frostie skirt.

Tartan cotton Laura dress.

Eddie jacket worn with patch shift dress.


xxC&R




Friday, 16 November 2012

Lemon Chicken with Roasted Butternut Squash and Feta Salad

 
Phoebe - resident model, chef, manageress, teller of good tales, will be enlightening us with her delicious and beautifully photographed recipes - if we are very lucky we will get one a week, possibly more, possibly less! In true Cabbages & Roses fashion, we don't know what will be happening tomorrow!
 
 




 
 
 


 



 

R E C I P E

Begin with the chicken. Place the bird in a roasting dish and stuff with a whole lemon which you have pricked a few times with a sharp knife along with any fresh herbs you may have - rosemary and thyme work well. Then rub with olive oil and season generously with salt and pepper. Chuck into a pre-heated oven at 190 C(fan) for 20 minutes per lb plus 10-20 minutes extra. Once out of the oven, place on a platter and cover tightly with tin foil along with a tea towel and leave to rest for 15-20 minutes.

For the squash, top and tail them but leave the skins on. Halve each lengthways and scoop out any seeds and stringy bits from their base. Once deseeded simply slice them up into pieces roughly 2cm thick. In a separate roasting dish put some olive oil and a lump of butter and place in the oven with the chicken for a few minutes until it's melted and hot. When it's almost sizzling remove from the oven, add the sliced squash and turn it over in the melted butter. Season with salt and freshly ground pepper, add a handful of fresh thyme (if you can't find thyme then rosemary works too!) and roast in the oven which the chick for 45 minutes. Whilst this is cooking, finely slice some garlic cloves, maybe 3 for every squash you're using, and when you have 15 minutes to go add them to the squash.

If you have a big enough serving platter, place the chicken in the middle and surround with leaves (if not just grab a big bowl and serve the squash salad separately), then spoon the roasted squash and caramelised garlic on top of the salad using the thyme and garlic butter as a dressing and finishing with a sprinkling of feta. Gently carve the chicken - making sure to keep the wish bone - onto a warm plate and spoon over any lemony goodness from the platter. Then simply serve with a pile of warm winter salad!

Follwed by tea in front of the fire..
 






xxC&R