Kube Calligaris Summer Sale Now On

With great offers on sofas, dining sets, chairs and stools, la dolce vita has never been such good value. Drop into our Sandyford or M1 stores to view the extensive range in our Summer Sale or avail of great sale prices on bar stools at any one of our Kube stores in Dublin or Cork.

Lemon & Summer Berry Cake

Serves 8

Ingredients

  • 225g self-raising flour
  • Pinch of salt
  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 eggs
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 200ml double cream
  • Icing sugar to taste
  • 4 tbsp lemon curd
  • 150g mixed raspberries and blueberries
  • Edible flowers to decorate (optional).

Method

Preheat your Neff oven to 180°C Top & Bottom Heat. Low Added Steam.
  1. Grease and Line 2 x 20cm sandwich tins.
  2. Sift the flour and salt together and reserve.
  3. Beat the butter and sugar with an electric hand mixer in a large bowl until soft and fluffy, and then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of flour and keep on mixing.
  4. Once all the eggs are added, fold in the flour, lemon zest and vanilla.
  5. Spread carefully into the cake tins and cook for 20 minutes or until golden and firm to touch.
  6. Remove the cakes from the oven and leave to cool for 5 minutes, before turning out to cool
  7. on a wire rack.
  8. Beat the cream with a little icing sugar until soft peaks form.
  9. Spread the lemon curd over the base of one cake. Cover with cream, scatter over the berries.
  10. Top with the second cake.
  11. Decorate with a sprinkle of icing sugar and some edible flowers if you wish.

Summer Vegetable Tart

Serves 6

Ingredients

  • 180g plain flour
  • 100g cold butter, diced
  • Pinch of salt
  • 2-3 tbsp water.

For the Filling:

  • 125g asparagus spears, chopped into 1cm pieces
  • 125g peas
  • 3 medium free-range eggs
  • 200ml cream
  • 100ml milk
  • Salt and pepper
  • 125g grated Gruyère cheese
  • 6 spring onions, chopped
  • 1 bunch chives, chopped.

Method

  1. To make the pastry. Place the flour, butter and salt into the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the water a little at a time until a smooth dough is formed. Don't over mix. Wrap the pastry in plastic wrap or foil and refrigerate for 30 minutes.
  2. Roll out the pastry on a floured surface until it is about 3mm thick. Use the rolling pin to support the pastry and transfer it to a 26cm loose based tart tin. Carefully tuck the pastry into the tin then trim any excess. Chill again for another 30 minutes.
  3. Blanch the asparagus and peas in boiling salted water for 1 minute. Drain and refresh in cold water.
  4. Beat the eggs with the cream and milk. Season with salt and pepper then pour into the pastry case.
  5. Scatter over the cheese, then the asparagus, peas and spring onions. Finish with the chopped chives. Place in the oven on the bottom shelf. (Shelf Level 1).
  6. Bake for 15 minutes, then turn down the heat to 170°C and bake for another 30-35 minutes or until set and golden brown.

WIN Exclusive tickets to the Kerrygold Ballymaloe Lit Fest PLUS a weekend for two in a Ballymaloe Cottage!


The winner was drawn on Thursday 19th May. And the WINNER of the Kerrygold Ballymaloe Lit Fest competition is........Sandra Gough!
Sandra was selected as the winner after the first winner announced couldn't make it. Congratulations Sandra! Thanks to Neff for such a great prize.

Kube are offering our Facebook fans the chance to win two exclusive tickets to the Kerrygold Ballymaloe Lit Fest sponsored by Neff. For your chance to win this amazing prize, simply ‘like’ the Kube Interiors Facebook page and share the post!

The prize includes the following:

  • 2 weekend VIP passes including one double bedroom in a Ballymaloe Cottage for the weekend
  • 2 invitations to VIP Welcome Party and Dinner at Ballymaloe House (Friday 20th May 6.30pm in The Grainstore followed by dinner in Ballymaloe House at 7.30pm)
  • 2 invitations to an exclusive Participants dinner party with Rachel Allen and special guests at Ballymaloe House (Saturday 21st May, 7.30pm)
  • 2 invitations to Festival Closing Dinner at Ballymaloe House (Sunday 22nd May, 8.00pm).

For more information on the Kerrygold Ballymaloe Lit Fest, see litfest.ie


Terms and Conditions of Competition entry:

  • Entries will be accepted on Facebook up 11.59pm on Wednesday 18th May 2016
  • Enter by Liking Kube’s facebook page and tagging a friend you would like to bring with you if you won
  • The prize is for the weekend of Friday 20th to Sunday 22nd May – entrants should be available on those dates to use the prize
  • The winner will have to make their own way to Ballymaloe – no travel costs are included in the prize
  • The winner will be chosen by random selection on Thursday 19th May 2016 at 10am
  • The winner will be contacted by private message following that time. If the winner has not made contact to claim the prize by reply by 3pm on Thursday 19th May an alternative winner will be chosen and so on until the prize is claimed
  • The prize is non-transferrable and no alternative prize will be offered
  • McNally Group staff (including Kube staff) and their immediate families are excluded from entering the competition.
  • The winners’ full name will be required before prizes are allocated and the winners’ name will be used in promotional material related to the competition.
  • Entries are open to UK and ROI residents only.
  • Kube reserves the right to suspend these terms and conditions and the competition in the unlikely event of unforeseen circumstances beyond the control of Kube.
  • By entering the competition will deem that the entrant has accepted these terms and conditions.
  • In the unlikely event that a claimant is unhappy with their prize, it cannot be exchanged for a monetary value or alternative gift.
  • Prize is only available to be redeemed over the weekend of the Kerrygold Ballymaloe Litfest of Food & Wine 20-22 May 2016