Tag: coffee recipe

Café de Olla – an Autumn Favourite!

Posted on by Sara Walker

Autumn is coming towards us at a hundred miles an hour and it’s time for those days of hot stuff. Meaning: anything hot goes – hot chocolate, hot wine, hot fireplaces, hot duvets, hot…anything (we’ve heard hot people are especially in demand…hugs can keep one warm almost forever!)! Adding to the list of hot things is Café de Olla – a Mexican coffee drink.

Coffee ingredients you keep in the cupboard may include honey, sugar (brown, or white), sweeteners (xylithol and stevia are the most natural/healthy ones we’ve been told?!), honey, cacao to sprinkle on your cappuccino and maybe a flavouring syrup, or two. Have you tried cinnamon in your coffee though? It’s a delicious addition to any cup (in some places they use it instead of cacao for the cappuccino) and in Café de Olla it’s one of the main coffee ingredients. The Mexicans are very specific about how a cup of Café de Olla is supposed to be made, but if in a hurry, why not just try to add a dash of cinnamon sprinkled on top of your coffee? Did you know that cinnamon can help balance your blood sugar levels if you use a sweetener as well? Just don’t overdoes on it – too much cinnamon is not good for you. Many say you shouldn’t even use it every day.

Café de Olla from Nibbles and Feasts

Coffee Ingredients:
4 cups water
4 cinnamon sticks
4 heaping tablespoons of ground coffee (36 oz.)
4 tbsp. of brown sugar (piloncillo)

N.B. For better results boil the water in an earthenware pot and serve it in earthenware mugs.  According to Mexican cooks, it imparts a more flavorful experience.

Preparation:
Boil 4 cups of water with brown sugar and cinnamon in a clay pot, when boiling add the coffee and turn off  heat. Let stand 4 minutes, strain and serve, preferably in clay cups.
You can also add a little rum!

Makes 4 cups

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Swedish Cinnamon Rolls or “Kanelbullar”

Posted on by Sara Walker

Kanelbullar which directly translates to cinnamonbuns are a Swedish delicacy that you eat with…you guessed it: a good cup of coffee! (The Swedes are in the top five coffee drinking nations in the world, with Finland topping the list…maybe because it’s dark in winter the Nordic countries love some coffee to keep them going?) In Sweden the smell of fresh roasted coffee beans gingerly mingles with the smell of freshly made cinnamon rolls and once you get used to that smell you might want more…

We decided to share two different recipes with you – one is a bit unusual using pumpkin in it, but you could exchange that for applesauce (potentially sweetened). These delicious rolls will be the perfect companion to the coffee beans you buy from us. By buying coffee online you save yourself the trip to the shop, so why not use that time to bake instead?

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Cinnamon Rolls, original recipe can be found here.

DOugh

  • 3 dl yoghurt (300g)
  • 25 g fresh yeast
  • Just about 7 dl wheatflour (400g)
  • 1/2 dl honey (60g)
  • 1/2-1 tsp ground cardamom
  • 1 tbsp rapeseed oil
  • 1/2 tsp salt

FILLing

  • 100 g marzipan (or almond paste – it contains sugar and almond)
  • 1 dl almonds, whole (NOT blanched) (ca.50g)
  • 1 dl raisins (ca.50g)
  • 1 1/2 tbsp ground cinnamon
  • 1 dl applesauce
  • 1 egg for glazing

Instructions:

Ca. 24 buns

Crumble the yeast and add yoghurt at room temperature.

Add the flour whilst kneading, make sure you don’t get too much flour! Add honey, cardamom, oil and salt. Knead till you have a smooth dough.

Knead for about 10 min with a bread maker, or by hand. Let the dough rise to about double the size in a bowl covered by a clean towel in a room with no draft.

Take out the dough and roll with a rolling pin to an even square ca. 40×40 cm.

Grate the marzipan/almond paste. Chop or blend the almonds roughly, save 2 tablespoons for decoration. Mix marzipan, chopped almonds, raisins, cinnamon and applesauce.

Spread the filling over the dough, but save one thin line at one edge. Whisk the egg and brush the edge with no filling with it.

Roll the dough with the filling in it – roll so that you save the edge with the egg on it for last, using that to make the roll stick together properly.

Measure and cut the dough roll into 24 pieces for medium size cinnamon rolls. Cut it as soon as you’ve made the roll as if you wait it will be more difficult to cut as the dough will continue to rise. Use a sharp knife, preferably a bread knife.

Put baking paper on a baking tray and place the buns on it. You can also just put them straight on the tray if you butter it first, however, the buns might leave a mess for you to clean up on the tray. The buns will rise a lot, so leave a lot of space around each bun.

Brush the buns with the whisked egg and toss the chopped almond you have left over them for decoration.

Let the buns rise for about 50-60 mins (double in size – if they aren’t yet double in size let them stand for a while longer). Whilst rising cover them with a clean towel and ensure they are in a room with no draft and not in a cold spot either.

Then put the tray(s) in the bottom part of the oven – 225 degrees Celsius for 10-12 minutes. If you use a convection oven, you can keep it at 200 degrees instead. Once ready take them out to cool down on a grid covered by a clean towel once more. Serve warm.

Alternatively you can use butter, sugar, cinnamon and cardamom as filling.

Pumpkin Cinnamon Rolls, original recipe here. 

Ingredients:

40 cinnamon rolls

  • 50 g fresh yeast for sweet dough
  • 900 g wheat or spelt flour
  • 1 dl granulated sugar
  • 1 tsp salt
  • 2 tsp freshly ground cardamom
  • 150 g butter
  • 3 dl milk
  • 2 yoghurt
  • 1 egg

Pumpkin filling

  • 100 g margarine, room temperature
  • 100 g  granulated sugar
  • 2 tbsp ground cinnamon
  • 2 dl pumpkin puree
  • ½ dl pearl sugar (also known as nib or hail sugar)

Instructions:

  • Heat up milk and yoghurt to luke warm (no warmer than 36 degrees C). Crumble the yeast to small pieces with your fingers and add to the fluid once warm. Add cardamom, flour, and soft butter cut into pieces. Knead into a soft, smooth dough. Let it rise in a place with no draft, covered by a clean towel, for 40 mins.
  • Prepare the pumpkin puree by roasting, or boiling the pumpkin and then put it in a blender till it reaches the desired, smooth, consistency.
  • Mix all ingredients for the filling.
  • Using a rolling pin roll the dough into two rectangles about 0.5-1cm thick. Spread the pumpkin filling evenly over the rectangles.
  • Roll the dough (so that you start folding from the longest side, ie you end up witha  roll the length of the rectangle) and cut in 2cm slices. Cover a baking tray with baking paper. Whisk the egg lightly, brush the cinnamon rolls with the egg and toss some pearl sugar atop.
  • Let the cinnamon rolls rise for 20 mins, then put them in an oven for 10-15 mins, 220ºC in a convection oven (ie an oven that blows hot air around inside…).

Coffee Chilli Con Carne

Posted on by Sara Walker
As winter is coming up we believe this coffee chilli con carne will be just what you need for the dinner table – perfect for a night by the fire! Yep, that’s right – you heard us – you can use coffee in your cooking, not just in your desserts! In fact coffee can be used as a meat tenderizer as well, but this recipe simply calls for well, freshly brewed coffee. We always recommend using fresh roasted coffee beans, which you grind and use immediately for the very best flavour. However, as there are many other ingredients in here, even if you don’t have access to fresh roasted coffee beans, you should be fine!
This recipe comes from Great British Chefs.

chilli

  • 800g of diced beef
  • 3 large onions, finely sliced
  • 4 garlic cloves, finely sliced
  • 395g of red kidney beans in chilli sauce
  • 1/2 tsp of chilli flakes
  • 960ml of coffee, can use decaffeinated
  • 2 tsp of cumin seeds, toasted
  • 1 tsp of dried oregano
  • 4 tsp of chilli powder, mild
  • 1 tsp of muscovado sugar
  • 2 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 2 tsp of smoked paprika

Basmati rice

  • 300g of basmati rice
  • 450ml of water

To serve

  • 1 bunch of coriander
  • 150ml of half-fat sour cream
  • 2 limes
  • 2 green chillies, optional
  • 2 tomatoes, diced
1. Soak the dried chilli flakes in a little hot water for 2 minutes, then drain
2. Place a pan over a high heat and add olive oil. Once hot, add the diced beef and sear until nicely coloured. Set aside
3. Clean the pan, place over a medium heat and add a tablespoon of oil. Once hot, add the onions and garlic and cook until just beginning to brown
4. Add the meat back to the pan along with the sugar, chilli powder, paprika, cumin and oregano. Stir to combine
5. Add the coffee and the soaked chilli flakes to the pan, making sure the meat is covered
6. Cover and cook on the lowest heat possible. Simmer until the meat starts to fall apart, approximately 60-90 minutes
7. Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
8. Drain the excess water, leave to stand for 20 minutes. Add the 450ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
9. Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
10. Remove the lid and add the beans, allow to cook until thickened and rich in flavour. Add a pinch of salt and pepper
11. Divide the chilli across 4 warmed bowls along with the rice. Garnish with the sour cream, chopped coriander, fresh chilli and diced tomato. Serve immediately with wedges of lime to lighten it up. Sour cream is not absolutely essential but will add a refreshing taste to counter the spice of the chilli

Coffee Chocolate Truffles

Posted on by Sara Walker
When looking for a good coffee chocolate truffle recipe you might get a bit annoyed by the fact that most people tend to use instant coffee in their truffles. If you are a coffee connoisseur eager to use your recently purchased high quality coffee beans you might feel a bit snubbed. What’s the fun if you can’t put to use the incredible coffee by matching it with equally incredible cacao? Of course you could just use the coffee beans for your regular cup of java in the morning, but it’s always nice to experiment with new flavors, is it not? At least here at the Wholesale Coffee Co. we enjoy trying out new things with our coffee beans, but then we are obsessed with coffee… Anyway: enjoy the truffles!

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours, 45 minutes

Yield: Makes about 20 to 25 truffles.

Ingredients:

  • 3/4 cup heavy whipping cream
  • 8 ounces good quality, chopped semi-sweet chocolate
  • 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
  • 2 tablespoons unsalted butter
  • 2 tablespoons Kahlua (or homemade coffee liqueur)
  • 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar

Preparation:

  1. In a double broiler, bring the cream to a simmer.
  2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
  3. Whisk in the coffee.
  4. Whisk in the butter until it is fully melted.
  5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product’s texture.)
  6. Remove the mixture from heat and pour it into a shallow baking dish.
  7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
  8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
  9. Remove the chocolate from the fridge/freezer.
  10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
  11. Repeat until you have used all of the chocolate.
  12. Cover and refrigerate the truffles until they are firm.

Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer… assuming you can keep yourself from eating them all first!

chocolate truffle

Cold Brewed Coffee

Posted on by Sara Walker

It’s summer and iced coffees are everywhere. Frappuccinos are what the coffee shops are proudly advertising on big signs in the streets, hoping to lure in passersby with the idea of a refreshing cold drink to get their brain to wake up in the midst of the heat. If it’s noty raining of course. Being the UK you never know.

Frappuccinos and most iced coffees are usually made with regular coffee that’s then blended with ice. However, you can actually brew cold coffee. That’s right – you don’t need to heat the water first. If you are having a powercut, or are out camping, this might be good to know. It is also good to know if you like coffee and would like to find out what cold brewed coffee tastes like, as it will give you a different taste from regular coffee.

The best way to make cold brewed coffee is to have fresh coffee beans at hand that you then grind before you brew them. If you are out on a camping trip you might not have access to a coffee grinder and it’s preferred you bring already ground coffee. The best grind for cold brewed coffee is a coarse one.

You will need one cup of whole coffee beans per four cups of filtered water and the brewing process is simple: grind the beans, put them in a glass jar, pour over four cups of cold, or room temperature water, put on a lid, or cover with cling film and leave in the refrigerator for twelve hours. The filter the coffee using a regular coffee filter and either serve the coffee or keep it in the fridge for up to two weeks.

Cold brewed coffee can be a great alternative to regular coffee during summer as it’s nice to distinguish the flavour of summer! We offer green coffee beans as well so if you are looking to really get a coffee with a distinctive taste profile you can choose to roast the beans yourself as well!

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Cappuccino Coffee Cake

Posted on by Sara Walker

We do everything online these days don’t we? Like buying coffee online… (no, really?!) Thanks to the internet you can now find out about pretty much anything within seconds. Do you remember back in the day when you had to go to the library to look up information? And had a big dictionary and an encyclopedia on your desk?  How did we survive without Wikipedia and Google?

For us the internet is obviously our bread and butter – we are responsible for you buying coffee online. Correction: for you buying very good coffee online. Once you’ve bought the coffee from us you might want to put it to good use – buying coffee online is only half the fun. The other half is going online to find out what you want to use it for. Today we have a suggestion for you: use it for the below cake.

 Cappuccino Coffee Cake

Serves 8

225g (8oz) very soft butter, plus more for the tins

225g (8oz) light muscovado sugar or caster sugar

225g (8oz) self-raising flour

1 tsp baking powder

4 large eggs

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing

175g (6oz) soft butter

350g (12oz) icing sugar

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

AGA COOKING

Two-oven Aga: bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for about 25 minutes, until golden brown. Three and four-oven Aga: bake on the grid shelf on the floor of the baking oven for about 25 minutes. If getting too brown, slide the cold sheet on to the second set of runners.

From ‘One Step Ahead’ by Mary Berry (Quadrille, £9.99)

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