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Coffee Recipes |
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For 6 people
Melt butter and oil in a large frying pan, add the onions chopped up fine, and wait for the onion, on a low flame, to almost melt without colouring. Add now the mincemeat, a pinch of salt and pepper, and let it colour, turning it every now and then, until the gravy begins to dry. Then add the wine in successive stages - and when the wine is finished continue with the coffee. Finally, add the dried mint and marjoram. stir to amalgamate all the ingredients. Serve this ragout with the pasta "al dente", that is to say, not "mushy". For 4 people
Brown the onions and garlic in olive oil, add the mincemeat and let it colour. Then add the chopped peeled tomatoes and champignons, the tomato sauce and the coffee. Let it simmer for 30 minutes, adding some water if necessary. Add the oregano. Let it cook for another 5 minutes, then add salt and pepper. Separately, cook the spaghetti in salted boiling water for 7 minutes. Finally pour the sauce on to the well-drained spaghetti, and sprinkle with grated Parmesan cheese. For 6 people
Put the chops inside a large, but low stewpan. Mix the remaining ingredients and drop them all on to the chops. Let it marinate for one night, stirring every now and then. Remove the chops from the stewpan, put them under the grill and turn them over until uniformly browned. Put them again into the stewpan, and bake in the oven (180C) for 30 minutes. Remove the chops, and skim the fat off the gravy. Serve with rice.
For 6 people
First of all, heat the oven. Boil the milk. Meanwhile, in a bowl, beat 4 egg yolks with rice puree, salt and sugar. Add the milk stirring continuously, then pour the strong coffee. Whip the whites of the eggs and add them carefully to the mix. Fill with it 2/3 of a previously-buttered souffle mold. Bake in oven at medium heat. A little before the souffle is ready, dust it with sugar and serve immediately. Coffee zabaione (Coffee egg nog) For 4 people
For the decoration
Beat the egg yolks with the sugar in a bowl until the mix is homogeneous. Put the bowl in a bain-marie where the temperature should reach about 45-50 Degrees C. Keep on beating the mix while adding the coffee, liquor, nutmeg and lemon peel. Whisk the mix in the mixer until it becomes creamy. Pour it into warm goblets and decorate with whipped cream and powdered cocoa. This zabaione can be served with chocolate ice-cream. For 4 people
For the decoration
Mix the melted butter with caramel sugar, egg, and the freeze-dried coffee dissolved in a little water. Put the savoy biscuits soaked with watered-down rum into a baking pan. Fill the pan with alternating layers of cream and biscuits, ending up with the biscuits. Put it in the fridge for three hours, and remove the charlotte from the baking pan shortly before serving. Decorate with whipped cream and caramelized coffee beans. For 6 people
Peel the fruits, carefully remove the cores with a core-remover, taking care not to damage the fruit. Mix 80 g of sugar and the walnut kernels (in pieces), and fill with it the space once occupied by the cores. Butter a baking pan and put inside the apples or pears, upright, quite tightly packed. Meanwhile, make (separately) a syrup, heating -for some minutes in a saucepan- 100 g of sugar and coffee until they are well amalgamated. Cover the apples or pears with this syrup, then put it in the oven, and keep an eye on the cooking. Once in a while collect the juice formed on the bottom of the pan, and pour it again on top. When the fruits are almost baked put the pan on the flame, sprinkle with the sugar left, let it caramelize a little, and serve the dessert. For 6 people
Soak the bread with orange juice and coffee until it becomes a pulp. Beat the egg yolks and add them to the bread. While stirring, add also sugar, large raisins. orange peel, Tia Maria and spices. Whip the whites and add them to the mix. Butter a 1.5-liter baking pan, put inside the mix and spangle its surface with butter curls. Bake for 30 minutes at 170 Degrees C, until the pudding becomes golden-brown. For 6 people
Whip the egg whites, add the powdered sugar while keeping on whipping with the whisk; then add (carefully) the coffee extract. Put it in the fridge one hour before serving it. For 6 people
Beat egg yolks with 2 oz of sugar (use the remaining sugar to mix with the coffee). Add mascarpone cheese and fold and mix until you get a soft cream. Put a layer of Lady Fingers biscuits on a serving dish, and soak them with the sweetened coffee until they fully absorb it. Spread mascarpone cream on top of biscuits and sprinkle with bitter cocoa. Refrigerate for at least one hour before serving. Some coffee beans may be added as decoration.
For two cups
Mix in equal proportions the espresso coffee and the cocoa (very hot). Serve in coffee cups, and cover with whipped cream. Add grated orange peel.
Mix in the shaker.
For two cups
In a copper saucepan mix cognac, cloves, cinnamon, grated orange and lemon peels, sugar. Heat it on the stove. Flambe and stir. Meanwhile, make the two cups of very strong and hot coffee. Filter the cognac, pour it on the coffee and decorate all with whipped cream, or, if preferred, the cream can be served separately. For two cups
Warm the glasses with hot water and dry them. Put in each glass a teaspoonful of sugar, pour in the whiskey, and fill up to 2/3 of the glass with hot coffee. Stir it until sugar dissolves. Finally add (carefully) the cream lightly whipped, but still liquid, which must remain afloat. Serve it without shaking it, because Irish coffee is to be drunk through the cream. |
