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The first in the Kitchen Goddess Series of Food & Drink Lookbooks featuring some of our favourite products and recipes for International Coffee Day 2014. Enjoy with a cup of coffee!
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www.kitchengoddess.co.uk
International Coffee Day 2014
food & drinkwww.kitchengoddess.co.uk
Kitcheng ddess
www.kitchengoddess.co.uk
Distinta Breakfast Range by De’Longhiwww.delonghi.com
www.kitchengoddess.co.uk
www.kitchengoddess.co.uk
Coffee Love
PinkCoffee Pot£7.00
Tiger Stores
Polka Coffee Cups£44.95
www.annabeljames.co.uk
Abode Espresso Set£22.50www.magpieline.com
www.kitchengoddess.co.uk
Stellar Espresso MakerRRP £110
www.stellarcookware.co.uk
Stellar Coffee Grinder RRP £100
www.stellarcookware.co.uk
Distinta Filter Coffee Machineby De’Longhi
Exclusive to John Lewis
Guatemala Antigua Coffee Grind£8.00
www.whittard.co.uk
Lavazza Kafa£5.99 exclusively in Waitrose
www.lavazza.co.uk
San Agustin Colombia Coffee
Coffee Beansfrom £4.00
www.whittard.co.uk
www.kitchengoddess.co.uk
www.kitchengoddess.co.uk
“This isn’t as light as some versions, as I don’t like using margarine in my cakes. I prefer butter, as it is a natural product.”
MEthoD1. Preheat the oven to 180°C/Gas 4. Grease and line 2 x 20cm sandwich cake tins.
2. Cream the butter and sugar together for 5 minutes, using an electric hand-whisk. Add 1 egg and 1 tablespoon of flour and mix again. Repeat with the remaining eggs. Add the rest of the flour, the baking powder, coffee and liquid and the walnuts and fold together gently with a wooden spoon.
3. Spoon the mixture into the cake tins and bake in the oven for 20 minutes. turn the cakes out on to a wire rack and leave to cool completely before icing.
to MAKE thE iCinG AnD ASSEMBLE thE CAKE 4. to make the icing, cream the butter and sugar together in a mixing bowl, using an electric mixer. When the mixture is creamy and smooth, stir in the coffee.
5. Spread half the icing on top of one cake. Sandwich the other cake on top and ice the top, then decorate with the whole walnuts.
Recipe from “What’s for Dinner? Second helpings” by Romilla Arber. Available to purchase at all good bookshops as well as online including Amazon at www.amazon.co.uk. 100% of sale proceeds from “What’s for Dinner?” and “What’s for Dinner? Second helpings” support the Food Education trust www.foodeducationtrust.com
Makes 1 x 20cm cake
inGREDiEntS200g butter, at room temperature
200g caster sugar 3 medium eggs
200g self-raising flour 1 tsp baking power 1 tsp ground coffee
3 tbsp normal strength liquid coffee 60g walnuts, roughly chopped
CoFFEE iCinG 180g butter
200g icing sugar 1 tbsp strong liquid coffee
whole walnuts, to decorate
Coffee & Walnut Cake
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A really creamy and deeply flavoured cheesecake. the dark chocolate biscuit-crumb base is a fantastic contrast to the creamy coffee filling.
to MAKE thE BASEBreak up the chocolate and melt very gently with the butter in a large heatproof mixing bowl. Remove the bowl from the heat and stir gently until smooth. Put the biscuits into a plastic bag and crush with a rolling pin to make fine crumbs.tip the crumbs into the melted chocolate, mix well and then tip the mixture into the prepared tin. Using the back of a spoon, press the mixture into the base of the tin and halfway up its sides. Chill until needed.
to MAKE thE FiLLinGPut the cream cheese, both sugars, dissolved coffee, Kahlua (if using) and the eggs into the bowl of a food processor and run the machine until the mixture is very smooth. Pour the filling into the tin set on the baking tray. Bake in the heated oven for 40 minutes until just set, then turn off the heat and leave the cheesecake to cool in the oven. When completely cold cover and chill overnight.
to SERVECarefully unclip the tin and set the cheesecake on a serving plate. Dust heavily with cocoa. Store, tightly covered, in the fridge and eat within 4 days.
inGREDiEntS For the base
1 x 100g bar Divine 70% dark chocolate50g unsalted butter, diced
200g digestive biscuits
For the filling500g best quality cream cheese
125g light muscovado sugar50g caster sugar
2 rounded teaspoons instant coffee dissolved in 1 tablespoon hot water
1 tablespoon Kahlua (optional)2 large free range eggs
to finishDivine cocoa powder for dusting
Serves 8–12You need a 23cm spring-clip tin, greased,
set a baking trayheat the oven to 160C/325F/Gas 3.
Recipe Created by Divine Chocolate Courtesy of the Great Fairness Debate
www.fairtrade.org.uk/befair
Creamy Cappuccino Cheesecake
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You can detect blackcurrant notes in many coffees, so it makes sense to pair the two. i’ve used a blackcurrant tea that also contains blueberry and Acai berry to really ramp up the goodness in your glass (available in supermarkets).
notE: Matcha is a powdered green tea that is absolutely packed with antioxidants, however if you find you don’t like the earthy taste of it on its own, this recipe is the perfect drink for you.
inGREDiEntS100ml strong brewed blackcurrant tea1 shot espresso1/8 tsp Matcha tea powder1 tsp agave syrup
MEthoDLet the blackcurrant tea brew for at least 10 minutes. Add the espresso to the tea and then, along with a scoop of ice, add it and the rest of the ingredients to a cocktail shaker (or large kilner jar with a well-fitting lid and seal) and shake hard but briefly, to chill. Strain into a tall glass over good quality cubed ice to serve and drink straightaway (don’t allow the ice to dilute the drink).
Recipes by Rebecca Seal courtesy of De’Longhi www.delonghi.com
Superfoodie Iced Coffee
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this is also dangerously good with 30 ml of bourbon added to it, a great way to finish a long, lazy brunch.
inGREDiEntS200ml almond milk2 scoops quality vanilla ice cream, made with real vanilla2 shots espresso
MEthoDBlitz all in a blender, serve over ice as desired. Garnish with a couple of whole coffee beans. (if you use normal milk then you might want to add a little honey, say ½ a teaspoon or so).
Getting lost salts and sugars back into the body when you’ve overdone it will help you feel better straightaway, and this drink also contains a little protein alongside the caffeine, to help you back on your feet (without making anyone drink a raw egg!) alongside the caffeine. if you like salt caramels, then you will love this.
inGREDiEntS1 shot espresso240ml ice cold milk (you could use almond milk to make this dairy free)½ to 1 tbsp smooth peanut butter½ tsp agave syrup or 1 tsp sugar syrup
MEthoDBlitz everything together in a blender and strain to serve in a tall or hurricane glass. Can be served over cubed ice. Garnish with a sprinkling of coarse sea salt.
this is a brilliant way to get the day going. if you prefer, you can leave out the cocoa and cinnamon.
inGREDiEntS1 tsp cocoa powder1 tsp cold milk1 shot espresso120ml Greek plain yoghurt, chilled¼ vanilla pod, split and the seeds scraped out (or ½ tsp real vanilla extract instead)1 bananapinch of cinnamon½ tsp agave nectar, or 1 tsp sugar syrup or honey, or to taste
MEthoDMix the cocoa and milk together thoroughly to form a paste. Add it along with all the other ingredients to a blender and blitz untilsmooth. Serve in a tall glass.
Decadent Iced Coffee
Sweet and Salty Hangover Cure
Kickstarter Morning Smoothie
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A traditional cocktail, invented on a cruise ship by an irish bartender
inGREDiEntS25ml the onE whiskySingle shot of espresso coffee25ml irish Cream liqueur 25ml single creamWhipping cream (optional but really tasty)Chocolate to decorate (again optional, but really tasty)A latte glass, or mug
MEthoDMix your espresso with hot water and pour straight into the glass or mug. Add the irish Cream and then the onE into the mixture. Using a spoon, gently pour the cream onto the drink so its sits on top of the drink. A good technique is to diagonally balance the spoon into the side of the glass and gently pour the cream. Add whipping cream. Pipe the foam onto the cream to the top of the glass. Garnish with chocolate dusting.
www.lakesdistillery.com
Toussaint Coffee Rum Liqueur Brownies
The Irish One
Makes about 10 brownies
inGREDiEntS35ml shot of toussaint Coffee
Rum Liqueur250g dark chocolate, chopped
40g cocoa powder3 large organic eggs
275g caster sugar1 teaspoon baking powder
100g chopped pecans or nut or your choice
90g plain flour250g butter
pinch of salt or if you use salted butter- omit
www.toussaint-liqueur.com
Pre heat oven to 180c
MEthoDMelt the chocolate and butter either in a bain-marie or in the microwave. Set aside to cool for about 5 minutes. Stir together the sugar, eggs, and toussaint Coffee Rum Liqueur. Pour the egg mix into the chocolate and sift over the flour, baking powder and salt. Dust the chopped nuts with a teaspoon of flour (it stops them from sinking into the mix) and add. Give the mix a really good stir then pour into a greased 20cm baking tray about 3cm deep. Bake in the oven for 20 minutes. tap the side of the tin to release any air bubbles and continue baking for a further 15-20 minutes. test with a skewer, it is done when it comes out clean. Don’t over cook you want the brownies to be slightly squidgy. Cool thoroughly then cut into squares and keep in an airtight tin or in the refrigerator. Can be made 3 days in advance.
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Cherry vodka is perfect with coffee, bringing out the red fruit notes in many coffees. Kahlua coffee liqueur is a classic match for coffee in cocktails. if you can’t find cherry vodka, try this with cherry liqueur instead.
inGREDiEntS1 shot espresso30ml cherry vodka20ml Kahlua
MEthoDShake all ingredients hard over cubed ice. Strain into a coupe or martini glass.
Recipe by Rebecca Seal courtesy of De’Longhi www.delonghi.com
Cherry Espresso Martini
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Hector Coffee Table£350.00
Wire House Magazine Rack£32.00
www.oliverbonas.com
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Wildlife Espresso Set£22.50www.magpieline.com