Coffee Tagliatelle

Posted on February 11, 2016 by admin
Coffee Tagliatelle
Serves 4
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Ingredients
  1. 1 3/4 cups flour
  2. 2 eggs
  3. 20 ml extra-virgin olive oil
  4. A pinch of salt
  5. 3 small, cups of espresso coffee
  6. Heavy Cream (suitable for cooking) 250 ml
  7. 1/4 cup butter
  8. Small handful of chopped chives
  9. Water as needed
  10. Parmesan (to taste)
Instructions
  1. Put the flour in a large bowl and make a well in the middle
  2. Add the eggs, oil and salt and mix in with the flour, first with a fork, then with your hands
  3. Add the espresso a little at a time, kneading consistently until it comes together to an elastic dough. Add water if there is no coffee left, of it the coffee flavor is too strong.
  4. Roll out the dough very thinly, using some flour on the work surface to stop it sticking, and leave for a few minutes, then roll loosely and cut the dough into strips (as wide as you like)
  5. Boil the strips in plenty of water with a pinch of salt and while you wait for them to cook, prepare the sauce
  6. Melt the butter over a low heat and slowly add the cream to thicken into a sauce
  7. Add salt, freshly ground pepper and your favorite cheese to taste
  8. Once you have drained the tagliatelle, toss with the sauce and serve with a sprinkling of chives.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Whether you are looking to experiment with new recipes, serve something different to your guests at a dinner party, or make a fun and different mid-week meal, coffee tagliatelle is a wonderful choice. 
Serve this unusual gourmet pasta with a creamy white sauce and flavor with parmesan cheese for a subtly rich taste. The trick to preparing excellent coffee pasta is using good quality espresso: create a strong, thick brew using an automatic espresso machine to flavor your pasta and control the strength of the coffee, or use a drip coffee maker for a milder, more delicate flavor.

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Pork Roast with Coffee Sauce

Posted on February 11, 2016 by admin
Pork Roast with Coffee Sauce
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Ingredients
  1. 2/3 cup of coffee
  2. 1/3 cup of butter
  3. 2 tsp of Worcestershire sauce
  4. 1½ tsp of mustard
  5. 1 tsp of lemon sauce
  6. 1 tbsp of sugar
  7. Pork roasting joint
  8. Your De'Longhi coffee machine
  9. A casserole
  10. A roasting tin
Instructions
  1. Cook the pork as per the instructions on the packet or from your butcher
  2. Use a De’Longhi automatic coffee machine to quickly and easily produce your coffee.
  3. In a casserole put the coffee, butter, Worcestershire sauce, mustard, lemon juice and the sugar
  4. Mix it as you heat it over a low flame until the butter melts
  5. Use some of the sauce to baste the pork roast while it cooks and keep the remainder for serving
  6. When the pork is cooked reheat the sauce. Place the slices on to a plate and pour over the sauce.
Notes
  1. This tangy sauce, with a little bit of heat, adds interest to roast pork. The fragrant, aromatic taste from just the right amount of coffee creates a depth of flavor.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

 

We recommend using a De’Longhi automatic coffee machine while making this dish.

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Chocolate Bread Pudding

Posted on February 9, 2016 by admin
Chocolate Bread Pudding
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Bread Pudding
  1. 1 lb. challah or brioche, trim off and discard crusts, cut into ½” cubes
  2. 1 cup heavy cream
  3. ¾ cup sugar
  4. 1/8 tsp. salt
  5. 12 oz. bittersweet or semisweet chocolate, chopped
  6. 2 large eggs
  7. 2 large egg yolks
  8. 2 cups whole milk
  9. 1 Tbsp. Vanilla
  10. 1 cup dried apricots, soaked in brandy until plump, then cut into strips
Bourbon Crème Anglais
  1. 4 egg yolks
  2. 2 Tbsp. sugar
  3. pinch salt
  4. 1 cup milk
  5. ½ vanilla bean
  6. 2 – 3 Tbsp. bourbon
Bread Pudding
  1. Bring cream, sugar and salt to a boil, stirring constantly. Remove from heat.
  2. Add chocolate and let stand for 2 minutes then whisk until smooth.
  3. In a large bowl, whisk together the eggs and egg yolks. Next whisk in the chocolate mixture, apricots and stir in the bread cubes. Let stand for 1 to 2 hours while occasionally pressing the bread down with a spatula to help it absorb the liquid.
  4. Preheat the oven to 325*F.
  5. Generously butter a shallow 2qt baking dish. Pour the pudding mixture into the prepared baking dish and smooth the top.
  6. Bake in a water bath until center feels firm when pressed, 55 to 65 minutes. Let cool for 45 minutes.
Bourbon Crème Anglais
  1. Whisk together yolks, sugar and salt until light.
  2. Heat milk in a saucepan until just boils.
  3. Liason the milk and egg yolk mixture and return to medium heat, cook until just before the boil (170 – 180*), should thicken to coat the back of a spoon.
  4. Remove from heat, strain and whisk in vanilla bean seeds. Chill in a bain-marie over an ice water bath. When room temp, whisk in the bourbon.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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