International Coffee Day 2014

www.kitchengoddess.co.uk

International Coffee Day 2014

food & drinkwww.kitchengoddess.co.uk

Kitcheng ddess


Distinta Breakfast Range by De’Longhiwww.delonghi.com



Coffee Love

PinkCoffee Pot£7.00

Tiger Stores

Polka Coffee Cups£44.95

www.annabeljames.co.uk

Abode Espresso Set£22.50www.magpieline.com


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



“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


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



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


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


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.


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



Hector Coffee Table£350.00

Wire House Magazine Rack£32.00

www.oliverbonas.com


Wildlife Espresso Set£22.50www.magpieline.com

International Coffee Day 2014

Documents

dissolved coffee

coffee day

chopped coffee icing

creamy coffee filling

tsp ground coffee

tiger storespolka coffee

coffee grinder rrp

tbsp strong liquid coffee