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Cooking, Recipe and Food Blog

Try Non-Dairy Alternatives in Your Favorite Espresso

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rice_milk_coffee

 

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Many coffee shops offer whole cow’s milk as the default for espresso-based beverages, as this is the milk traditionally used for lattes, cappuccinos, and other coffee shop classics. But for vegans, the lactose intolerant, those who are generally health conscious or don’t like the taste of regular milk, most coffee shops also offer non-dairy alternatives. These include soy, almond, hazelnut, and rice milk, among a select few others. Some of the more uncommon non-dairy milk alternatives include hemp and oat-based beverages. When you want to make a delicious espresso using your home espresso maker, there are a few aspects you’ll want to consider when choosing milk alternatives for your espresso drink froth.
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The Science of Coffee

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Many of us love to drink coffee. For some, it’s a prerequisite to a wonderful and productive day. With the rise of commercial breweries and coffee shops, the caffeine-powered drink is more popular than ever. Teens as young as 14 indulge in the sugary variations while the more mature enjoy simple black coffee. It’s no wonder there are so many coffee drinks available in the market.

But did you know that making coffee is not just an art but a science? Getting the perfect balance of taste and characteristic entails days, months or even years of training. The Specialty Coffee Association of America has even created a chart that represents the perfect, optimum balance.

The SCAA brew chart outlines the exact amount of coffee solids you would need with how much water to get this perfect brew. And if it seems overly technical and scientific, that’s because it is. There are also different standards in Europe and Norway. Now, pouring hot water over some ground coffee seems much more complicated.

Don’t fret because you wouldn’t need to experiment with your coffee to know what the perfect brew is. As long as it’s to your taste then go ahead and take a sip.

Here’s another thing you might not know about coffee. The coffee bean is actually part of a coffee fruit. It’s the seed of what is sometimes known as the cherry of the coffee tree.

The bean is extracted, dried and then ground to give you the coffee you are drinking in the morning. Now, you might ask why not just grind the entire fruit. In truth, the whole fruit would make coffee that’s too bitter. Though, there are supplements in the market made from whole coffee fruit that serves to provide high amounts of antioxidants to the body.

Best Brain Boosting Foods

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We all know food nourishes the body, but there are also some foods that nourish the mind. Everyday, your brain requires up to 20% of the energy supplied by food. That means, the more you eat the more your brain can function. But , of course, there are certain types of food that can make your brain work better.

1. Coffee – The caffeine contained in coffee has been found to enhance short term memory and prevent problems caused by ageing. So, in the morning, don’t be afraid to reach for that cup of coffee. Just be sure not to overdo it as caffeine may mess with your sleeping patterns and this can wreak havoc on your noggin.

2. Blueberries – This delicious fruit is capable of a whole lot when it comes to your brain. For one, it can improve long term memory. The antioxidants found in blueberries are also said to prevent damage from free radicals.

3. Mixed nuts – Reach for that bag of mixed nuts next time you feel the need for  a brain boost. Nuts like walnuts, peanuts and almonds have enough brain building power to last you a lifetime. You get anything from memory enhancers, insomnia fighters and omega-3 fatty acids in one handful of mixed nuts.

4. Salmon and Mackerel – Speaking of Omega-3, salmon and mackerel pack a whole lot of those as well. These fatty acids are the basic building blocks of brain tissue so they are great for increasing your brain’s thinking capacity. Plus, salmon has been found to fight off Alzheimer’s and other age-related brain disorders.

So next time you feel sluggish and need to work on a term paper or business report, put down that energy drink and those sugary delights and grab a cup of coffee and some nuts. You need all the brain power you can get.

Frozen Mocha Mud Pie

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Frozen mocha mud pie is a yummy dessert that is for all ages. Prepare mini pies for parties or for a classier presentation. You can also make these ahead of time and keep them for those days when you are craving for something sweet.

 

Serves 8

Ingredients:

For the crust:

1 cup crushed chocolate cookies

1/4 cup butter, melted

For the filling:

2 pints coffee ice cream

Maltesers chocolate candy

For the toppings:

1 cup semisweet chocolate

2 tablespoons butter

1 tablespoon brewed coffee

 

Combine the crushed cookies and melted butter in a medium sized bowl. Mix well. Transfer it to 9 inch pie plate or springform pan. Press the mixture onto the bottom and the sides of the pan. Cover and refrigerate for at least an hour.

Place the ice cream on a bowl and soften it. Pour the coffee ice cream over the chilled crust and top it with candy. Cover it and freeze it overnight.

Next, prepare the toppings by putting the chocolate chips, butter and coffee in a mixing bowl.  Place the bowl in the microwave or double boiler to heat it for 6-8 minutes or until the chocolate melts. Mix well until the mixture is smooth. Let it cool completely. Drizzle the melted chocolate over the frozen pies and refrigerate for 30 minutes or until set. Slice and serve.

 

Photo Courtesy Of:  punzy

Hazelnut Coffee Jelly

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This recipe was inspired by the traditional Japanese summer treat. Since I love flavored coffee, I decided to use hazelnut flavoring to make this dessert tastier. You can use any coffee flavor you like. I think Irish cream, Amaretto and French Vanilla will taste wonderful too. If you do not want to buy the syrup, use flavored coffee instead.

 

Ingredients:

2 cups brewed coffee

2 tablespoons sugar

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 tablespoons hazelnut syrup

Whipped cream for topping

Combine the coffee and the sugar in a medium sized pan over high heat. Bring to a boil and stir occasionally until the sugar is dissolved. Remove from heat.

Dissolve the unflavored gelatin in cold water. Mix well. Add the gelatin mixture to the coffee mixture. Stir in the hazelnut syrup. Pour the jelly mixture in a container or into individual cups. Let it cool completely in the refrigerator until set. Slice the gelatin and top with whipped cream before serving. Serve cold.

 

Photo Courtesy Of:  Inanimatt

 

Rainy Day Crepes

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All this rain can be such a damper sometimes on a weekend when you’ve just set your mind on doing something productive.  True enough I am happy with the fact that I get a nice break from this endless hot muggy tropical weather, but 3 days straight of just rain… rain… and more rain? Seriously?

As if getting soaked in heels from my Saturday night out wasn’t fun enough, eh? Meh, what am I complaining about anyway. I got to sleep pretty comfy all day Sunday and be completely useless with a hangover from hell sans the AC , that should be a good thing , shouldn’t it?

I love long weekends. And this weekend was one of those easy breezy ones that had me enjoy that once in a while state of just vegetating on a Sunday.  And yeah, the rain was a good thing.  I just have to rewrite my mental  Filofax of things I know I may never get to do in the next 2 months. Baaah ! Sue me!

I like to linger and relish these bed weather days. Just staying indoors and doing absolutely nothing. Well, if there’s anything I love to do on a really wet weekend …it’s cooking up something fairly easy but tasty and homey. I guess whatever cooking skills I have managed to perfect were borne from rainy days like these that have been spent indoors experimenting on whatever dish.

Pancakes! Yeah, I love pancakes on raindy days. But what pancakes? I thought I’d look around the internet for something a little different than your basic flapjack.  And then I thought of crepes! That’s seriously tricky biz. Not everyone can turn out a nice set of crepes. It takes a lot of practice and a good pan or griddle. A crepe differs from a pancake as it is a very thin version of it. It’s French word origin stems from the Latin word “crispa” meaning curled. Crepes are considered a national dish in the northwest of France and traditionally, these crepes are served with cider. Crepes come in two species in France. One is for the crepes sucree which is made with anything sweet and the crepes are a tad sweet as well. The other type of crepe is the crepe salees or the galet which goes well with anything savoury. On my little reading spree, I chanced upon this recipe for snowpancakes. Let’s  see how I fair at this and how much rum gets left enough for the rum butter sauce!

 

Snow Pancakes with Rum Butter

Ingredients

735 g light brown sugar
50 ml dark rum
freshly grated nutmeg
220 g plain flour
4 large eggs
400 ml milk , mixed with 150ml water (or snow!)
2 tsp vanilla extract
4 tbsp melted butter
50 g butter , for cooking the pancakes

Instructions

1.For the rum butter: put the sugar in an earthenware bowl. Warm this in a low oven, or in a microwave. Melt the butter in another bowl, either in the low oven or in a microwave but don’t let it start to cook.
2.Once the sugar is warmed, mix in the rum and then carefully add the melted butter, stirring constantly until combined. Beat the mixture until it is creamy and stir in the nutmeg. Pour the mixture into another bowl and allow it to set for 1–2 hours, in a cool place but not in the fridge.
2.For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it, then whisk them into the flour, taking in all the flour from around the edges. Now gradually whisk in the milk and the water. The mixture should be smooth and have the consistency of single cream. Stir in the vanilla extract and the 4 tablespoons of melted butter.
3.Melt a little of the butter for cooking the pancakes in a frying pan over a medium heat. When it is sizzling, add a ladleful of pancake batter to the hot pan. Swirl the mixture around the pan and leave to cook for 2–3 minutes, then turn it over and cook the other side for another 2–3 minutes.
4.Slide the finished pancake on to a warm plate, set it aside to keep warm and repeat with the rest of the mixture. Serve the pancakes with the rum butter.

 

Photo Credit: michele eats

Coffee Banana Shake

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I recently discovered that having fresh fruits for breakfast on an empty stomach reduced my cravings during the day. Since then, I usually have fruit shakes or eat fresh fruit in the morning and then I would eat delicious breakfast meals for brunch.

Here’s a healthy and filling recipe that is perfect for people on the go or who are not fond of breakfast. I am a big fan of almond and soy milk, so you can use that instead of low fat milk. The tofu can make the drink quite heavy and provide protein, but there is still room for other ingredients that contain fiber like oatmeal.

For those who do not like the taste of tofu, there is no need to worry. You can barely taste the tofu because the coffee masks it.

Ingredients:

1 1/4 cups low-fat milk

1/2 cup silken tofu

1 ripe banana (frozen)

1-2 tablespoons sugar or 1 pack sweetener

2 teaspoons instant coffee powder, preferably espresso

2 ice cubes

Ground cinnamon, (optional)

Combine all ingredients in a blender. Blend until smooth and frothy. Add more sugar if desired.

Pour it into a cup and sprinkle some cinnamon. You may also garnish it with fresh banana.

Photo Courtesy Of: Lara604

Almond Biscotti

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A classic treat to have with your Coffee – these biscuits are a little taste of Italy!

Almond Biscotti

Try to keep them quite firm and light, and make sure that they’re quite thin –about a two or three centimetres in height to make sure that they cook evenly throughout.

To Make 24
250g Plain Flour, plus extra for dusting
1tsp Baking Powder
Pinch Salt
150g Golden Caster Sugar
2 Eggs, beaten
Rind of 1 Orange, finely grated
100g Whole Blanched Almonds, lightly toasted

1. Heat the oven to 180C, and lightly dust a baking tray with some Plain Flour to prevent the Biscotti from sticking
2. Sift the Flour, Baking Powder and Salt into a large bowl, before adding in the Sugar, Eggs and Orange Rind. Mix into a dough, before kneading in the Almonds – try to avoid having a large amount of Almonds all in one place, so check that they are evenly spread out through the mixture.
3. Roll the Dough into a ball, then cut in half. Roll each portion into a long log, about four centimetres around. Place on the baking tray, and bake in the oven for ten minutes, before taking out of the oven and leaving to cool for five minutes.
4. Use a serrated knife, and cut the log into centimetre wide, diagonal slices, and re-arrange on the baking tray. Return for the Oven for fifteen more minutes, or until slightly golden brown and then remove from the oven, and place on a wire rack to cool and go crisp.

Photo Courtesy of: mccun934

Coffee Pork Chops with Bourbon Cream Sauce

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This dish has a wonderful aroma. It’s like brewing coffee in the kitchen, only that you are outdoors. The coffee compliments the pork, which makes it tastier and the sauce takes the taste and texture of the meal to the next level. Here’s a recipe for coffee lovers out there.

Ingredients:

Sauce:

1 tablespoon butter

1/4 cup finely chopped yellow onion

1 teaspoon minced garlic

1/4 cup bourbon

1 cup beef stock

6 tablespoons heavy cream

1 teaspoon finely chopped thyme

salt

ground pepper

Rub:

3 tablespoons finely ground dark-roasted coffee

1 teaspoon finely chopped thyme

1 teaspoon salt

1/2 teaspoon ground pepper

4 boneless pork loin chops about 1″ thick

extra virgin olive oil

In a small bowl, mix the rub ingredients and place it in a zip lock bag. Place the pork in the bag, shake and seal. Marinate for 2 hours or more. For best results, refrigerate overnight.

In a medium saucepan, melt butter and sauté the onion. Stir occasionally for 3 minutes, add garlic and continue to stir for another 2 minutes. Remove pan from heat and carefully pour the bourbon. Heat and mix in beef stock and cream. Stir occasionally. Add thyme. Season it with salt and pepper.  Simmer for about 15-20 minutes or when the sauce has been reduced to 1/3 cup.  Set aside.

Remove the chops from the zip lock bag and lightly brush or spray both sides with oil.

Grill for 5 to 10 minutes on each side. Remove from the grill and let it rest for 2 minutes. Heat the sauce and pour over the chops.

Photo Courtesy Of: ctaloi

Strong, Smooth Espresso at Home

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The phrase Christmas Rush is an understatement: it’s the 23rd, and I still have a pile of unwrapped presents on the table next to me as I type this, plus two cakes cooling in the kitchen, and a whole lot of frosting to make! Can you imagine what it is I need most right now?

espresso-beans

That’s right: coffee. Lots of it. And I don’t mean cups of namby pamby drip-coffee- at this point in time, only good, strong Espresso will do for me.

Here’s what you’ll need to brew perfect Espresso at home. This is good, smooth, strong stuff- not too bitter, and certainly without that awful metallic taste that plagues so many failed homemade Espressos.

  • Espresso Maker. Contrary to what you may have been led to believe, you do NOT need to buy the most expensive machine out there. I use an affordable DeLonghi machine I was gifted around 12 (yes, 12!) years ago, and it’s fine.
  • Coffee Grinder. Again, no need to get too fancy here. Burr grinders, of course, rock my socks off- but any regular grinder will do. I even have a weakness for those hand-cranked antique looking grinders. And just between you and me, I used a regular old blender to grind coffee beans when my grinder broke last week, and could barely tell the difference. I don’t recommend using your food processor, though- never worked well for me.
  • Awesome Water. Now here, really, is where you want to get fancy. The taste of your coffee depends upon how good your water is. I don’t like distilled, have a great fear of my local tap water, and buy Alkaline water for my household for health reasons. I also happen to think it’s delicious.

Now, when you brew yourself some Espresso, here’s what to keep in mind:

  • Use a fine grind. None of that coarse ground for Espresso- it takes literally seconds for your water to go through your machine, and you want as much coffee flavor in there as possible. So, go fine- we’re talking almost like powdered sugar fine.
  • Use chilled water. Not ice water, but a nice, non-toothachingly-cold chill. I’m not sure why this is so, but I’ve found that starting with chilled, clean water produces a better tasting, smoother Espresso.
  • Try some salt. You heard me: try adding a pinch of salt to your ground coffee before tamping it down. I don’t remember where I learned this, but it apparently kills some of the acidity and makes your Espresso less bitter.
  • Serve immediately. Espresso must be drunk right away.

These tips should help you brew up some Espresso at home that will knock your socks off- and cost much, much less than a trip to your local coffeeshop. And now, back to present-wrapping for me!

Why your coffee sucks

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Coffee

Sad but true: most of the coffee I’ve been served at friends’ homes have been bad. By that I don’t mean awful and completely undrinkable- just mostly mediocre. The thing is, for me, there’s nothing worse than a mediocre cup of coffee.

Now chances are, if you’re using those little packets of instant (or, horrors, “3-in-one”) coffee, you already know why your coffee sucks- but what if you aren’t? What if you buy quality beans, grind them fresh every day, and you’re still unhappy with your home brew? Here, my tips for making awesome coffee at home:

  • Clean your coffeemaker. Whether you’re using an automatic drip machine, a french press, or a percolator, you want to keep your coffeemaker as clean as possible- that means getting rid of leftover grounds and oily residue completely. I like to clean my coffeemakers with distilled vinegar and water about once a month, and daily with good old dishwashing soap and lots of water.
  • Buy good beans. Roasted coffee beans go “off” quicker than you think, so you want to buy beans that are well-packed (in a dark container), and from a reputable source. I’m not a bean snob by any means- Starbucks has a great selection, and I also have a soft spot for good old Folgers.
  • Store your coffee well. In the freezer is good- and if you have a large amount of beans, separate them into smaller “servings” so you don’t have to bring them all out every time you grind.
  • Get a good grinder. Sure, you could use your blender, but for maximum flavor you should consider investing in a burr grinder, which crushes your beans with a grinding wheel rather than a blade. It produces a more consistent grind.
  • Use good water. Good, sparkling clean water can make a world of difference to your cup of coffee. When using a drip machine, I like to start with very cold water. If you’re using a french press, heat your water only to just under boiling.
  • Always brew fresh. The longer you let the coffee sit, keeping it warm, the worse it will taste. Only brew enough for the moment.