International Coffee Day 2014

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food & drink

International Coffee Day 2014

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Distinta Breakfast Range by De’Longhi www.delonghi.com

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Coffee Love

Abode Espresso Set £22.50 www.magpieline.com

Polka Coffee Cups £44.95 www.annabeljames.co.uk

PinkCoffee Pot £7.00 Tiger Stores

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Guatemala Antigua Coffee Grind £8.00 www.whittard.co.uk

Lavazza Kafa £5.99 exclusively in Waitrose www.lavazza.co.uk

Distinta Filter Coffee Machine

by De’Longhi Exclusive to John Lewis

Stellar Coffee Grinder RRP £100 www.stellarcookware.co.uk Stellar Espresso Maker RRP £110 www.stellarcookware.co.uk

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San Agustin Colombia Coffee Coffee Beans from £4.00 www.whittard.co.uk

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Coffee & Walnut Cake

“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.”

Makes 1 x 20cm cake Ingredients 200g 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

Method 1. 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 handwhisk. 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

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Creamy Cappuccino Cheesecake

A really creamy and deeply flavoured cheesecake. The dark chocolate biscuit-crumb base is a fantastic contrast to the creamy coffee filling.

INGREDIENTSÂ For the base 1 x 100g bar Divine 70% dark chocolate 50g unsalted butter, diced 200g digestive biscuits

TO MAKE THE BASE Break 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.

For the filling 500g best quality cream cheese 125g light muscovado sugar 50g caster sugar 2 rounded teaspoons instant coffee dissolved in 1 tablespoon hot water 1 tablespoon Kahlua (optional) 2 large free range eggs TO MAKE THE FILLING Put the cream cheese, both sugars, To finish dissolved coffee, Kahlua (if using) and Divine cocoa powder for dusting the eggs into the bowl of a food processor and run the machine until the mixture is Serves 8–12 very smooth. Pour the filling into the tin You need a 23cm spring-clip tin, greased, set on the baking tray. Bake in the heated set a baking tray oven for 40 minutes until just set, then Heat the oven to 160C/325F/Gas 3. turn off the heat and leave the cheesecake to cool in the oven. When completely cold cover and chill overnight.

TO SERVE Recipe Created by Divine Chocolate Carefully unclip the tin and set the Courtesy of The Great Fairness Debate cheesecake on a serving plate. Dust www.fairtrade.org.uk/befair heavily with cocoa. Store, tightly covered, in the fridge and eat within 4 days.

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Superfoodie Iced Coffee 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.

Ingredients 100ml strong brewed blackcurrant tea 1 shot espresso 1/8 tsp Matcha tea powder 1 tsp agave syrup Method Let 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

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Sweet and Salty Hangover Cure 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.

Ingredients 1 shot espresso 240ml ice cold milk (you could use almond milk to make this dairy free) ½ to 1 tbsp smooth peanut butter ½ tsp agave syrup or 1 tsp sugar syrup

Decadent Iced Coffee

Kickstarter Morning Smoothie

This is also dangerously good with 30 ml of bourbon added to it, a great way to finish a long, lazy brunch.

This is a brilliant way to get the day going. If you prefer, you can leave out the cocoa and cinnamon.

Ingredients 200ml almond milk 2 scoops quality vanilla ice cream, made with real vanilla 2 shots espresso

Ingredients 1 tsp cocoa powder 1 tsp cold milk 1 shot espresso 120ml Greek plain yoghurt, chilled ¼ vanilla pod, split and the seeds scraped out (or ½ tsp real vanilla extract instead) 1 banana pinch of cinnamon ½ tsp agave nectar, or 1 tsp sugar syrup or honey, or to taste

Method Blitz 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).

Method Blitz 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.

Method Mix 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.

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Toussaint Coffee Rum Liqueur Brownies Makes about 10 brownies Pre heat oven to 180c Method Melt 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 15www.toussaint-liqueur.com 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.

Ingredients 35ml shot of Toussaint Coffee Rum Liqueur 250g dark chocolate, chopped 40g cocoa powder 3 large organic eggs 275g caster sugar 1 teaspoon baking powder 100g chopped pecans or nut or your choice 90g plain flour 250g butter pinch of salt or if you use salted butter- omit

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The Irish One A traditional cocktail, invented on a cruise ship by an Irish bartender Ingredients 25ml The ONE whisky Single shot of espresso coffee 25ml Irish Cream liqueur 25ml single cream Whipping cream (optional but really tasty) Chocolate to decorate (again optional, but really tasty) A latte glass, or mug Method Mix 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

Cherry Espresso Martini 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.

Ingredients 1 shot espresso 30ml cherry vodka 20ml Kahlua Method Shake all ingredients hard over cubed ice. Strain into a coupe or martini glass.

Recipe by Rebecca Seal courtesy of De’Longhi www.delonghi.com

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Hector Coffee Table £350.00 Wire House Magazine Rack £32.00 www.oliverbonas.com

Wildlife Espresso Set ÂŁ22.50 www.magpieline.com

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