Recipes
Ingrediants 150 g of small oat flakes 100 g of mixed cereal flakes 80 g of almonds 80 g of hazelnuts 70 g of seeds (sunflower […]
INGREDIENTS FOR 4 BRIOCHE For the brioche: 100 g of flour 00 150 g of Manitoba flour 90ml milk (plus 1 tablespoon for brushing) 50 g […]
INGREDIENTS FOR 4 BRETZEL 4 pretzels 4 eggs 2 sprigs of sage 1 clove of garlic 8 slices of smoked bacon 1 spoonful of brown sugar […]
Ingredients 50 g of ground coffee ice 200 ml of milk 50 ml of fresh cream sugar to taste Method Put the coffee powder in a […]
Ingredients 3 egg yolks 5 tablespoons sugar zest of an organic lemon 1 tablespoon Vergnano espresso coffee 1 tablespoon Marsala wine or other preferred liqueur Procedure […]
Ingredients Picanha 1.5 kg 1 drizzle of oil 4 tablespoons sweet paprika 1 tablespoon garlic powder 1 tablespoon Vergnano coffee powder 1 tablespoon brown sugar Salt […]
Ingredients For the mayonnaise 2 egg whites 1 yolk 300 ml rice oil or mild seed oil (quantity may vary depending on the size of the […]
Ingredients For the flan 4 whole eggs 3 yolks 250 ml sweetened condensed milk 200 ml milk 1/2 teaspoon vanilla powder 1 cup of Vergnano espresso […]
Ingredients For the hummus 500 g cooked chickpeas and their water 1 lemon, squeezed 1 tablespoon oil 2 tablespoons cold water 1 1/2 tablespoons tahini For […]
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[post_date] => 2021-11-06 06:17:40
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Ingrediants
150 g of small oat flakes
100 g of mixed cereal flakes
80 g of almonds
80 g of hazelnuts
70 g of seeds (sunflower and pumpkin)
100 ml of coffee prepared with the mocha
30 g of brown sugar
80 g of honey
1/2 tsp ground cinnamon
40 ml of extra virgin olive oil
sale
Method
Heat the coffee with the brown sugar, honey, cinnamon and oil in a saucepan. Combine the oat and mixed cereal flakes, the coarsely chopped almonds and hazelnuts, the seeds in a bowl; pour in the hot liquid, stir, add a pinch of sale and stir again. Let it sit for half an hour. Spread the mixture on a plate lined with a sheet of baking paper, leaving some lumps. Bake in a preheated oven at 140 ° C for about forty minutes, turning the granola a couple of times after half-cooking.
Let the granola cool completely before transferring it to an airtight jar for storage.
Serve the granola with yogurt and honey.
[post_title] => The recipe for Coffee Granola
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[post_date] => 2021-11-13 07:24:25
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INGREDIENTS FOR 4 BRIOCHE
For the brioche:
100 g of flour 00
150 g of Manitoba flour
90ml milk (plus 1 tablespoon for brushing)
50 g of sugar
5 g of fresh brewer's yeast
1 egg + 1 yolk
50 g of soft butter
1/2 tablespoon of honey
the grated rind of half an untreated orange
powdered sugar to finish
For the cream:
25 g of cornstarch
225 ml of milk
4 yolks
50 g of sugar
1 cup of espresso
Method
Dissolve the yeast in a tablespoon of warm milk with a pinch of sugar: wait for bubbles to form on the surface.
Collect the two flours in a bowl and pour the yeast in the center, the egg lightly beaten with the rest of the warm milk and the orange zest and sugar.
Knead the ingredients and, when the dough is homogeneous and smooth, add the butter and incorporate it while continuing to knead; form a smooth ball, put it in a large buttered bowl, cover with plastic wrap and let it rise until doubled in volume.
Take the dough and divide it into 4 portions: roll the balls of dough in your hands on the surface to smooth them well and arrange them on a plate lined with baking paper. Squeeze them a little with the palm of your hand and cover them with a cloth. Let rise again until they are doubled in volume again.
Brush the brioche with the remaining egg yolk lightly beaten with a tablespoon of milk and bake them in the preheated oven at 180 ° C for about twenty minutes.
Collect the cornstarch in a saucepan and dilute it with 50 ml of milk; add the egg yolks, then pour in the remaining 175 ml of milk brought to the boil with the sugar: mix to remove all lumps, add the coffee and put on the fire for a few moments, so that the cream thickens. Cool the saucepan on cold water to stop cooking, then cover the cream with a disc of baking paper in contact with the surface and let it cool first to room temperature, then in the fridge.
Incorporate the cold whipped cream into the cream, then stuff the brioche cut in half and decorate with a little icing sugar.
[post_title] => Brioche with coffee cream
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[post_modified] => 2024-08-05 12:55:48
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[post_date] => 2021-11-18 10:33:34
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INGREDIENTS FOR 4 BRETZEL
4 pretzels
4 eggs
2 sprigs of sage
1 clove of garlic
8 slices of smoked bacon
1 spoonful of brown sugar
1/2 cup of coffee
400 g of pleurotus mushrooms
extra virgin olive oil
salt and pepper
Method
Dissolve the sugar with a spoonful of water in a saucepan and reduce the syrup a little, then add the coffee.
Arrange the bacon slices on a baking sheet lined with baking paper and brown them under the grill for 3-4 minutes; brush them with the coffee syrup and put them in the oven for another couple of minutes (keep the plate not too close to the grill).
Rub a pan with half a clove of garlic and brown the cleaned and sliced mushrooms with a drizzle of oil and a pinch of salt; remove them from the pan and keep them aside.
Rub the pan with the garlic again, heat up a little more oil with a few sage leaves and arrange the pretzels, crushing them well: shell the eggs and cook them, adding a pinch of salt at the end of cooking.
[post_title] => Fried eggs in bretzel with caramely bacon with coffee and mushrooms
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[post_date] => 2021-11-22 07:36:17
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Ingredients
50 g of ground coffee
ice
200 ml of milk
50 ml of fresh cream
sugar to taste
Method
Put the coffee powder in a jug with 1 liter of water: mix, cover with plastic wrap and leave to infuse for 8-10 hours.
Strain the coffee through a strainer lined with a double layer of muslin (or a filter of coffee paper).
Pour the coffee into glasses with ice cubes (sugar it first according to your taste), then pour in the milk mixed with the cream.
[post_title] => Cold brew coffee with milk and cream
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[4] => WP_Post Object
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[post_date] => 2021-12-01 10:07:01
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Ingredients
3
egg yolks
5
tablespoons sugar
zest of an organic lemon
1 tablespoon Vergnano espresso coffee
1
tablespoon Marsala wine or other preferred liqueur
Procedure
In a bowl, mix all the ingredients, except for the Marsala, until creamy and smooth. Place on a saucepan of boiling water and continue cooking in a bain-marie for another 5 minutes or until the zabaglione becomes light-coloured and very frothy. Add the Marsala wine and stir for a few more seconds until well combined with the rest. Perfect served with slices of traditional panettone.
Recipe from @allegrapomilio
[post_title] => Coffee zabaglione
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[post_date] => 2021-12-06 08:07:26
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Ingredients
Picanha
1.5
kg
1
drizzle of oil
4 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon Vergnano coffee powder
1
tablespoon brown sugar
Salt
Pepper
Procedure
Score the piece of meat on the fat side creating a diamond pattern. Allow to rest at room temperature for 20 minutes. Meanwhile, prepare the rub by combining all the ingredients, except for the salt, in a bowl. Drizzle the oil and sprinkle the rub on the meat, massaging for at least 4-5 minutes and making sure that the entire piece is covered with the spices. Preheat the oven to 170 degrees. In a lightly greased pan, place the meat fat side down and cook for about 15 minutes. Then turn the meat (fat side up) and continue cooking for another 15 minutes or so. Turn the meat again (fat side down) and sprinkle with plenty of coarse salt, continuing to cook for a further 15 minutes. Turn one last time and increase the temperature to 200/225 degrees, until the internal temperature of the meat reaches about 59/60 degrees and the fat becomes crispy. Remove from the oven and leave to rest for at least ten minutes before slicing. Serve with the cooking juice.
Recipe of @allegrapomilio
[post_title] => Roast picanha with coffee rub
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[post_date] => 2021-12-08 06:09:34
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Ingredients
For the mayonnaise
2 egg whites
1 yolk
300 ml rice oil or mild seed oil (quantity may
vary depending on the size of the eggs)
1
tablespoon white wine vinegar
1/2
lemon, squeezed
1
teaspoon of tahini or pure hazelnut paste
salt,
pepper
For the artichokes
6 fresh artichokes
100
ml cold sparkling water
100/
120 g “00” flour
sunflower
seed oil
half
a teaspoon of Vergnano coffee powder
salt
pepper
Procedure
Combine the egg whites and yolks in a hand
blender. Add salt, pepper, lemon, vinegar, tahini (or hazelnut) and a
tablespoon of oil. Blend for a few moments and drizzle in the oil until the
mayonnaise reaches a thick consistency. Place in the fridge and, when ready to
serve, sprinkle with the ground coffee. Clean
the artichokes, making sure you get to the most tender part. Using a knife,
clean the stem removing the outer part. Cut the artichoke in half and remove
any fuzz. Leave to soak in water and lemon to prevent blackening.
Meanwhile, bring the frying oil to temperature. Place the flour and salt in a bowl and whisk, adding water as you go, until the desired consistency is achieved (it should be similar to pancake/crepe batter). Remove the artichokes from the water and dip them in the batter; fry for a few minutes or until lightly browned and drain on absorbent paper. Serve the artichokes with mayonnaise and coffee powder.
Recipe of @allegrapomilio
[post_title] => Fried artichokes and mayonnaise with coffee powder
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[7] => WP_Post Object
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[post_date] => 2021-12-10 06:11:18
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Ingredients
For the flan
4
whole eggs
3
yolks
250
ml sweetened condensed milk
200
ml milk
1/2
teaspoon vanilla powder
1
cup of Vergnano
espresso coffee (about 30-40 ml)
For
the caramel
200
g sugar
Procedure
Place
all the ingredients for the flan in a high-sided container and blend with a
hand blender until combined. Meanwhile, place the sugar in a small saucepan and
melt at a low temperature until you obtain an amber-coloured caramel. Pour the
hot caramel into a buttered baking tin (I used a classic Charlotte or Victoria
sponge cake pan). Pour the flan mixture evenly over the caramel. Cover with
foil, place in another pan with boiling water and bake in a bain-marie in a
pre-heated oven at 170 degrees for about 30 minutes or until firm but soft to
the touch.
[post_title] => Coffee-flavoured tres leches flan
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[post_modified] => 2021-12-10 06:11:18
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[post_date] => 2021-12-11 06:13:00
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[post_content] =>
Ingredients
For
the hummus
500 g cooked chickpeas and their water
1 lemon, squeezed
1
tablespoon oil
2
tablespoons cold water
1
1/2 tablespoons tahini
For
the carrots
6
carrots
1 tablespoon soy sauce
1/2
lemon, squeezed
1/2
teaspoon cumin
1/2
teaspoon coriander seed powder
2
teaspoons honey
2
tablespoons espresso coffee and 1
teaspoon of Vergnano coffee powder
abundant
oil
salt
pepper
To
garnish
toasted
pine nuts
parsley
Procedure
Prepare
the marinade for the carrots by combining all the ingredients in a low-sided
tray large enough to hold the carrots. Prepare the carrots by cutting them in
half lengthwise and scoring them crosswise with a knife. Stir the marinade with
a whisk, making sure that all the ingredients are well combined and place the
carrots inside the container scored side down, making sure that they are just
about covered with the marinade. Leave to rest for at least two hours, or even
better a whole night in the fridge. In the meantime, prepare the hummus by
combining the chickpeas with the lemon, salt, pepper, spices and tahini in a
hand blender beaker. Blend at low speed, adding the chickpea water a little at
a time, until a creamy yet thick consistency is achieved. Continue blending,
adding the cold water and oil in a trickle, until a smooth, creamy consistency
is achieved. Store in the fridge.
In a hot pan, add a drizzle of oil and fry the carrots (drained and scored side down) over a medium-high heat until slightly caramelised. Turn the carrots and continue cooking for a few minutes. About half of the filtered marinade liquid can now be added, continuing to cook and stirring the carrots so that they are caramelised on both sides and the marinade reduces almost to a syrup. On an oval plate, serve the hummus and top it with the carrots, parsley, pine nuts and marinade reduction.
Recipe of @allegrapomilio
[post_title] => Chickpea hummus with coffee-marinated carrots
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[post_date] => 2021-11-06 06:17:40
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[post_content] =>
Ingrediants
150 g of small oat flakes
100 g of mixed cereal flakes
80 g of almonds
80 g of hazelnuts
70 g of seeds (sunflower and pumpkin)
100 ml of coffee prepared with the mocha
30 g of brown sugar
80 g of honey
1/2 tsp ground cinnamon
40 ml of extra virgin olive oil
sale
Method
Heat the coffee with the brown sugar, honey, cinnamon and oil in a saucepan. Combine the oat and mixed cereal flakes, the coarsely chopped almonds and hazelnuts, the seeds in a bowl; pour in the hot liquid, stir, add a pinch of sale and stir again. Let it sit for half an hour. Spread the mixture on a plate lined with a sheet of baking paper, leaving some lumps. Bake in a preheated oven at 140 ° C for about forty minutes, turning the granola a couple of times after half-cooking.
Let the granola cool completely before transferring it to an airtight jar for storage.
Serve the granola with yogurt and honey.
[post_title] => The recipe for Coffee Granola
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