Expressi In The Kitchen
Coffee creme biscuits
125g soft butter
¼ cup milk
1 ½ cup self raising flour
½ cup sugar
1 tsp vanilla
1 capsule Ferra coffee granules
250g crème cheese
150g icing sugar
1 capsule Ferra coffee granules (for crème filling)
Method
*Pre heat oven to 180c. Line baking tray. Beat sugar and butter until pale. Mix milk, vanilla and coffee granules together. Beat into butter mix. Fold in flour.
Wrap mix in cling wrap shape like a log and place in fridge for 30min. Take out of cling wrap and cut into 1cm discs. Place on tray. Bake for 10min.
Crème filling - beat crème cheese till smooth. Sift in icing sugar. Add coffee granules, beat well. Place crème between 2 biscuits.
Indulgent mocha chocolate mouse
300g dark cooking choc chopped
3 eggs separated
1 cup thickened cream
¼ cup Valletta coffee
Method
* Place chocolate in bowl and melt in microwave on half power for 1min. Stir. Repeat until melted.
Whip cream till soft peaks form. Add yolks, cream and coffee to chocolate. Beat egg whites until stiff. Add to choc mix.
Spoon into serving bowls. Place in fridge for 2-2 ½ hours or until set. Top with cream and grated chocolate.
Coffee crusted beef
1½ cups Ferra coffee
1 onion chopped
3 cloves garlic crushed
1 tbsp chopped rosemary
2 tbsp soy sauce
1 tbsp honey
1 cup breadcrumbs
Seasoning
Side blade beef
Method
* Place ½ cup coffee, onion, garlic, rosemary, soy, honey, breadcrumbs and seasoning in food processor till smooth.
Pre heat oven to 200c.
Place a wire tray in a baking dish and place beef on top. Mould crust onto beef pressing down firmly. Add 1 cup of coffee to the baking dish. Cover with foil and bake at 160c for 50-55min. Remove foil and cook for a further 10min.
Remove from oven and stand for 10min before carving.
Baby cappuccino cakes
200g butter softened
1 ¾ cups caster sugar
4 eggs
2 tbsp vanilla
2 ¾ cups plain flour
2 tsp baking powder
½ cup milk
½ cup Perugia coffee
Frosting
75g butter softened
1 cup icing sugar mix sifted
1 tsp Perugia coffee granules
Cocoa
Method
*Pre heat oven to 180c. Line mini muffin tins with paper cases.
Cream butter for 1min. Add half sugar and beat for 2min. Add rest of sugar and beat for 2min. Add eggs one at a time beating for 1min in between each egg.
Sift flour and baking powder. Add vanilla to milk. Add 1/3 flour to butter mix and mix with beater on low speed.
Beat till just combined. Add half milk, coffee and another third of flour. Beat till just combined. Add remaining milk, coffee and flour and beat till combined. Spoon into cases. Bake 10-12min. Let cool.
Frosting - beat butter, using electric mixer, until light and fluffy. Gradually add icing mixture. Beat in coffee. Pipe over cakes dust with cocoa powder.
Hourless mocha cake
200g butter
¼ cup boiling water
2 capsules of Renzo coffee granules
¼ cup cocoa powder
4 eggs separated
1 ½ cups brown sugar
1 ½ cups ground almonds
Cocoa powder to dust
Renzo coffee granules to dust
Icing
1/3 cup Renzo coffee
250g cream cheese
2 tbsp icing mixture
200g dark choc
Method
* Preheat oven to 180c. Grease and line cake tin. Mix boiling water and coffee granules together until coffee is dissolved. Mix butter, chocolate, coffee and cocoa powder in saucepan over low heat. Cook for 2min till smooth.
Pour into large bowl and add egg yolks, brown sugar and ground almonds. Mix well. Beat egg whites until soft peaks form. Add egg whites to choc mix, a third at a time. Gently fold in. Pour into tin and smooth surface. Bake for 40-45min. Let cool.
Icing - Combine coffee, cream cheese and sugar in bowl. Beat until combined. Spread over top of cooled cake. Dust with equal parts coffee powder and cocoa powder.