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Frozen coffee almond cream desserts

Posted on July 6, 2014 by Sara Walker

With the weather heating up, lunch or dinner guests will appreciate these light frozen puddings to finish off a summery meal.

To serve 6, you’ll need:

2 teaspoons espresso coffee, made from good quality, freshly roasted and ground coffee beans
60ml milk
2 freerange gg whites
60g of icing sugar, sieved
1/8 teaspoon almond extract
60g finely chopped almonds
240ml double cream

What to do:

In a small heavy bottomed saucepan, gently heat the milk until almost boiling then add the coffee. Allow to stand for three or four minutes, then strain through a fine mesh sieve. Discard the coffee grounds. Set the milk aside to cool.

Beat the egg whites until foamy. Add the icing sugar a little at a time while continuing to beat until the mixture stands up in stiff, shiny peaks. Gradually add the cold coffee-infused milk, almond extra and chopped almonds.

In a separate bowl, whisk the double cream until it stands up in stiff peaks, then carefully fold it into the egg mixture.

Spoon the mixture into individual, freezerproof bowls or ramekins and place in the freezer for three or four hours or overnight. To serve, remove from the freezer twenty minutes before needed. If liked, top with a drizzle of chocolate sauce and a few extra almonds.

Easy chocolate sauce

60g butter
60g golden syrup
60g good quality cocoa powder
tablespoon Amaretto liqueur or Amaretto flavoured syrup (optional)

Put all the ingredients in a heavy bottomed saucepan, and melt slowly over a gentle heat, stirring constantly. Allow to cool a little before serving.

Here at the Wholesale Coffee Company, we stock a wide range of ingredients for brewing, cooking, baking and generally enjoying your coffee, all at great wholesale prices. Find flavoured syrups, green and roasted coffee beans, cups and stirrers, hot chocolate, milk and more at wholesalecoffeecompany.co.uk.

Homemade strawberry syrup recipe

Posted on December 30, 2013 by Sara Walker

Flavoured syrups are one of the most useful standbys in your kitchen or restaurant. They’re great for adding to sauces, making into milk shakes or flavoured sodas, drizzling over ice cream or pancakes or, of course, adding to hot chocolate or coffee. Here’s our recipe for a simple strawberry syrup – you can replace the strawberries with other fresh berries in season, such as raspberries or blueberries, as well as ripe stone fruit like peaches.

You’ll need:

500g of fresh strawberries or other berries, washed, hulled and chopped
150g caster sugar, plus a little extra
2 tablespoons liquid glucose (available from larger supermarkets)
1-1/2 teaspoons lemon juice

Put the berries in a food processor, and pulse in short bursts until pureed. If they stick a little, add a drop of hot water. Next, scrape the puree into a pan and add the sugar, glucose syrup and lemon juice. Stir everything round, and taste it, adding a little more sugar if necessary, as a lot depends on the ripeness of the strawberries. Once you’ve happy, bring the mixture to a boil, then turn down the heat and let it cook for a about a minute until it thickens. Skim off any foam that’s come to the surface, then strain it through a sieve to remove the strawberry seeds. The syrup should keep in the refrigerator for at least three days, as the lemon juice acts as a preservative.

This fresh syrup is delicious, but it’s expensive to make when strawberries aren’t in season, and it has a relatively short shelf life so can’t be made in large quantities. For an easier option, we stock a litre bottle of strawberry-flavoured syrup for only £7.29 which will be a fantastic addition to your kitchen store cupboard. For more details, and to browse the other syrups in our range, please visit our coffee ingredients page.

Coffee and the fast diet

Posted on December 6, 2013 by Sara Walker

Better known as the 5:2 diet, this new weight loss phenomenon has struck a real chord with Britain’s dieters and would-be dieters. The brainchild of medical journalist Michael Mosley, the diet is the result of his research for BBC Two’s Horizon programme.

The principal is simple. A ‘traditional’ weight loss diet involves following a low fat regime, forcing the body to consume its own fat reserves instead. However, as many longterm dieters will know, after initial weight loss the body will eventually go into ‘starvation’ mode as it becomes used to using fewer and fewer calories, meaning you’ll eventually reach a plateau where it becomes very difficult to shed any further pounds.

The concept of the Fast Diet is equally straightforward. By ‘fasting’ (or eating a very low amount of calories) for two days out of every seven, the body won’t be able to adjust to a lower intake and will continue to shed weight. The dieter can then eat normally for the other remaining five days.

The regime is proving particularly successful with dieters who normally fail due to low will power. As there’s no need to follow a restrictive diet for months on end, most people find it fairly straightforward to complete their two fast days a week, by eating 500 calories (women) or 600 calories (men). The diet has also won fans for its flexibility, as the two fast days can be fitted in at the dieter’s convenience and don’t have to be consecutive.

The good news is that an average mug of black coffee contains only 5 calories, so even on your fasting days you can enjoy several cups, although it might be a good idea to replace one or two with a decaffeinated brew, particularly if you’re drinking more coffee than you normally would. If you don’t like your coffee black, add a splash of skimmed milk for another 15 – 20 calories.

At the Wholesale Coffee Company, we supply a full range of coffee beans and coffee ingredients to suit every need, so if you’re planning a post-Christmas diet, don’t forget to stock up ready to go.

Apricot-Espresso Glazed Roast Pork Loin

Posted on November 15, 2013 by Sara Walker

Now you always hear about cacao used for savory food, but coffee a little less so. It’s most commonly known as a meat tenderizer. We found a recipe using it for roast pork though and as it’s coming up to the weekend, why not try? Personally I don’t eat pork, but I have a feeling it might work well for chicken too. It’s definitively a flavour I have not tried previously.

One might scoff at the freeze dried instant coffee if one is food connoisseur enough, but the only other option (unless you want freshly ground coffee beans in the actual glaze) would be to cook the apricots with coffee when making the jam and somehow we believe the instant coffee will do just fine. After all we sell it. It’s easy to use and has it own unique flavour that some actually prefer.

So fresh roasted coffee beans aside, we are looking forward to try this recipe. Let us know what you think!

Ingredients

1 3-pound boneless pork loin, trimmed
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup apricot preserves
2 tablespoons instant espresso powder
2 tablespoons Dijon mustard
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon ground cloves
1/2 cup reduced-sodium chicken broth

Preparation

Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
Tie kitchen string around pork in two or three places so it doesn’t flatten while roasting. Rub oil, salt and pepper all over the pork. Place the pork in the prepared pan.
Roast pork, turning once, for 30 minutes.
Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140°F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.

Healthy Coffee

Posted on November 15, 2013 by Sara Walker

It’s Friday and if you’re anything like me you think this is the perfect excuse to indulge in some treat or other. Of course you don’t want to turn into a complete pig though, so you may decide to health-ify your indulgence. Today I was craving some delicious coffee drink (read: whipped cream, caramel sauce, and coffee), so I decided to see what’s out there in the way of healthy, but still delicious, coffee drinks. I found some interesting tips. Like blending coconut oil and butter into your coffee to speed up metabolism and get the best tasting and smoothest coffee. Ever.

Of course I had to try this. It is very indulgent actually because the fats make the coffee incredibly creamy. I made it into a latte, using rice milk, as I don’t like my coffee black. It worked. I also added a tiny amount of raw cane sugar and used only one drop of stevia as it does have a bit of a “plastic” taste. I would use raw honey instead of sugar had I not been out of it.

It says 1-3 tablespoons of coconut oil, but I really recommend starting off with only one as it does make the coffee very, very creamy and it might be too much with any more. You might even want to start off with just 1/2 a tablespoon.

Of course get fresh roasted coffee beans for this – always use the best quality coffee beans. You can even roast your own! (We have green coffee beans for sale in our coffee shop for that reason.)

Recipe from Wellness Mama

Serves: 1

Ingredients

1 cup of organic coffee, herbal coffee or chai tea
1 tablespoon coconut oil (or more, I usually put in 2-3 tablespoons)
1 teaspoon organic grassfed unsalted butter (I get it here)
¼ tsp vanilla
a few drops of stevia extract (optional)

Instructions

Put all ingredients in a blender or food processor. Mix on high speed for 20 seconds until frothy. Drink immediately and enjoy all the energy!

Easy dinner party desserts made with coffee – coffee granita

Posted on November 8, 2013 by Sara Walker

Looking for an easy dinner party dessert? Here’s a tried and tested recipe that uses our favourite ingredient, coffee. It’s very straightforward to make, and provides a light, refreshing end to the meal.

Granita is an Italian dessert consisting of roughly crushed, flavoured ice, which is often made with fruit juice. Our version is – of course – made with coffee.

The secret to this recipe is to use good quality coffee beans and freshly made coffee. You need no specialist equipment other than an ice-cube tray, a food processor and a domestic freezer. Start this recipe in plenty of time, ideally the day before you need it, to give the ice plenty of time to freeze.

Start by making the coffee. You’ll need half a litre (500ml) of strong, full flavoured black coffee, made from your favourite coffee beans. Stir in two rounded tablespoons of caster sugar until dissolved, then let the liquid stand until almost cold. Pour it into the ice-cube tray, and freeze until hard.

When you’re ready to serve, put a scoop of good quality vanilla ice cream into each serving dish. Turn out the coffee ice cubes, and crush them roughly in a food processor. If you don’t have a food processor, wrap the cubes in a clean tea towel, put them on a chopping board and bash them with a rolling pin. Spoon the coffee ice round the ice cream, and serve. If you like, you can add a drizzle of flavoured syrup before serving – caramel, Irish cream and hazelnut all work well.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups, perfect for making coffee drinks or for using in recipes.

Our guide to a great bonfire party

Posted on November 4, 2013 by Sara Walker

If you’re having a Guy Fawkes party this year, we’ve got a few ideas to help your night run smoothly.

1. Top up on coffee

Knowing the British weather, there’s a good chance that November 5th will be cold or wet, so hot drinks will keep your guests from freezing. Lay in plenty of your favourite coffee beans so that you won’t run out of coffee drinks. Keep coffee warm in vacuum flasks, and offer hot chocolate, non-alcoholic punch or mulled wine as alternatives.

2. Plan the fire

Choose a safe location for your bonfire, away from overhanging trees, wooden buildings or power cables. If you’re tight for space, build a temporary fire pit by digging a hole around 12 – 18 inches deep and edging it with stones. This will help keep a fire from running out of control. Don’t forget to have a hosepipe or other water source on hand for emergencies.

3. Decide on the menu

Potatoes baked in the fire always sound romantic, but in reality your guests risk keeling over from hunger before anything’s ready to eat. Keep some alternative food on hand, such as sausages, cooked on a barbecue and finished on the fire for that authentic flavour; marshmallows on sticks; parkin cake and vegetarian vegetable kebabs. If the potatoes survive the fire and are still edible, it’s a bonus.

4. Plan ahead

As well as food and drink don’t forget to plan for chairs and blankets for older guests, as well as disposable cups, plates, napkins and cutlery. Make the clearing up easier by offering individual portions of milk and sugar to accompany hot drinks, and position some strategic bins for rubbish.

5. Keep safe

Even at a small private function, accidents happen. Put the fireworks in charge of one person, and ban them from hitting them mulled wine too early. Have buckets of water and a first aid kit on hand, and make sure that any pets or neighbours’ animals are safely shut up indoors.

We wish you an excellent Guy Fawkes night!

For a wide range of coffee beans for all occasions, please visit our coffee beans page. For disposable cups and other catering items to help you plan your event, see our coffee accessories page.

Keeping coffee hot for bonfire night

Posted on October 24, 2013 by Sara Walker

If your catering company, pub or restaurant is running or catering for a bonfire on November 5th, then it’s time to think about how to serve hot drinks at your outdoor event.

The ideal solution is to have electricity and running water available, to enable you to operate as normal, but that might not always be practical from a logistical or cost point of view.

Other options include catering vacuum flasks. more commonly known as Thermos flasks after the best-known manufacturer, vacuum flasks are insulating storage flasks that keep the contents hot or cold. They consist of two flasks, one placed inside the other, and both joined at the neck. The space between the two flasks is emptied of air, leaving a partial vacuum which prevents heat transfer. There are many styles and models on the market today, specifically designed for commercial use. These include large-capacity dispensing flasks, operated by a lever or handle, and smaller thermos jugs which are designed to be picked up and poured. Any commercial flask should keep the contents hot for between six and ten hours, and they’re a relatively inexpensive option that will last for years.

Alternatively, if you have access to power, perhaps from running an extension lead, but not mains water, you could consider a manual fill water boiler. These require a permanent electricity supply, but don’t need a plumbed-in water supply. They’re available in different capacities, normally 10 litre, 20 litre and 27 litre to suit the scale of your function, and will keep water at boiling point for as long as you need it. If you have the choice, they’re a better option than thermos flasks as the coffee is brewed freshly as needed, rather than being made in advance and stewing.

However you choose to keep your coffee hot on bonfire night, make sure that you start out with the very best in coffee beans for a perfect drink. Browse our range of coffee beans, coffee accessories and coffee ingredients at www.wholesalecoffeecompany.co.uk.

Pumpkin cake and Hallowe’en coffee

Posted on October 20, 2013 by Sara Walker

If you’re running a commercial coffee business, such as a coffee shop or restaurant, you’ll now how important seasonal sales can be. Gear up for Hallowe’en with our pumpkin cake and Hallowe’en special coffee.

For the cake:

Pre-heat the oven to 180 degrees Celsius, and prepare a shallow 23cm square baking tin by greasing and lining with greaseproof paper.

Ingredients:

200g sultanas, raisins, dried cherries, cranberries, orange peel or a mixture
300g self raising flour
300g sugar
200g butter or margarine, melted
1 teaspoon each of ginger, nutmeg and cinnamon
4 eggs
500g pumpkin flesh, roughly grated (this is most easily done in a food processor)

In a large bowl, mix all the ingredients together except the pumpkin and the dried fruit. Beat together thoroughly until you have a smooth batter. Stir in the pumpkin and fruit, and spoon the batter into the prepared tin. Smooth it out evenly with the back of a spoon, and tap the tin on the kitchen worktop to remove any air bubbles. Put the tin in the oven for 25 – 30 minutes, until the cake is well risen and the top is slightly springy to the touch. Prick the cake in the centre with a clean skewer, and if the skewer comes out cleanly with no trace of cake mixture, the cake is ready. Leave to cool slightly in the tin, then turn out onto a cooling rack. When fully cool, cut into squares. Serve with Hallowe’en coffee.

For the coffee:

Make a latte as per normal, but add spoonfuls of cinnamon, nutmeg and ginger to the coffee before brewing, so that the spices are brewed along with the drink. Sweeten to taste, then hold a pumpkin or other Hallowe’en template over the drink and dust it with cocoa.

For the best coffee ingredients, coffee beans and other coffee recipe ideas, please visit our website at www.wholesalecoffeecompany.co.uk.

Chocolate syrup cake recipe

Posted on October 18, 2013 by Sara Walker

If you’re a fan of flavoured coffee syrups, you’ll know what fantastic coffee ingredients they make, transforming a plain coffee into a luxury treat. Flavoured syrups, though, are also very useful additions to the kitchen shelf. This moist, chocolatey cake uses chocolate coffee syrup as a main ingredient, and is great for a range of occasions .

Before starting, pre-heat the oven to 180 degrees centigrade.

Ingredients

125g butter or margarine
100g chocolate syrup, plus extra for drizzling
4 medium eggs
200g sugar
225g self-raising flour
50g cocoa powder

Put the butter and syrup in a heatproof bowl, and melt gently in the microwave until fully combined. Beat in the sugar. Allow to cool slightly, then add the eggs, one at a time, beating after each addition. Roughly mix the flour and cocoa together, then sieve them into the batter, adding a little at a time and beating after each addition.

Prepare a 23cm square shallow cake tin by greasing it and lining with greaseproof paper. Pour in the batter, and smooth it out with the back of a spoon. Tap the tin sharply on the kitchen counter to release any air bubbles, then put in the pre-heated oven.

Let the cake bake for around an hour, checking frequently. Once well risen and slightly springy to the touch, remove from the oven and test it by inserting a clean skewer into the middle of the cake. If the skewer comes out cleanly, with no residue of cake mixture, then the cake is ready. Otherwise, return it to the oven for a few more minutes.

Once ready, let the cake cool slightly then remove it from the pan and remove any lining paper. While still slightly warm, prick the cake all over with a skewer and pour a little extra syrup over it. When completely cool, cut into pieces and serve with ice cream or cream.

If you’ve used up all your chocolate syrup making this delicious cake, visit the coffee ingredients page of our website for a full range of flavoured syrups, priced at £7.29 a litre.