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Coffee-flavored biscuits

Coffee-flavored biscuits

by mistake I managed to make something with a very good taste, I wanted to put the rum essence, it was a sheet for a cake and I got the essence wrong and I put coffee but it was a good mistake

  • a packet of margarine
  • a 250g cup of sugar
  • 2 eggs
  • as much flour as it contains
  • a baking powder
  • coffee essence

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Coffee-flavored biscuits:

Rub the margarine with the sugar and whole eggs until you get a frothy paste and the sugar has melted well

mix the baking powder with the flour and add in the margarine foam together with the coffee essence, mix well and put the flour so that we can obtain a sheet that we can spread very well, a crust like bread

put the composition in the fridge for 30 minutes then take it out, spread it on the work table and cut it into as small shapes as possible to get some biscuits.

place the biscuits in a tray and put them in the oven for 30 minutes, take them out of the oven and let them cool

they come out crispy and are very good to serve with a cup of milk


2. Lavazza E-Tonic

Lavazza E-Tonic

This Tonic Espresso is a reinterpretation of the famous Gin Tonic. Lavazza created his own version, calling it E-Tonic and replacing gin with espresso, to which he added juniper berries and ginger sticks.

Ingredient:
10/15 ml espresso
100 ml tonic water
5 ml syrup
4 juniper berries
2 ginger sticks
Ice cubes

Preparation
Put ice cubes in a large glass
Add the syrup and tonic water, then mix
Garnish with ginger and juniper berries
Easily add espresso
Put two straws and serve.

Replace the coffee cup with a cocktail glass and add milk foam with ice cubes. Enjoy your coffee by trying new combinations or add a splash of coffee to classic drinks. "Coffeetails" can be a refreshing drink on a hot day or one in the evening, with good company. But why can coffee be good and cold?

“When you use coffee in cocktails, you can create intense sensations, as the coffee adds an extra experience to the perfume and flavors. The intense aroma of the coffee and the bitter notes combine very well with a sweet cocktail containing liqueur or syrup. Coffee is ideal for highlighting all the nuances of a cocktail that, however, does not have to contain alcohol, liqueur or syrup for it to make a delicate difference. Serve a coffeetail for dessert or as a perfect finish for a pleasant dinner, complemented by a drink and a coffee at the same time & # 8221, explains Francesco Viarizzo, Manager at the largest coffee school in the world, Lavazza Training Center in Turin.

At the center, he teaches the barista around the world the multiple techniques of using coffee. The center is the place where the Italian company has accumulated 125 years of experience. Here the activity of coffee specialists from Lavazza is based on a complete curriculum, able to provide in-depth and detailed knowledge: from plant to cup, covering botanical aspects, production processes, equipment for making espresso and methods of preparation.


2. Tiramisu

Tiramisu is a famous cake and suitable for any occasion, from birthdays to a typical weekend when you feel like cooking something sweet. This recipe is suitable for four servings, so we recommend that you have four small pots on hand.

  • two eggs (separate the egg white from the yolk)
  • a yolk
  • a quarter cup of sugar
  • a teaspoon of vanilla essence
  • a cup of mascarpone (at room temperature)
  • three-quarters cup of cream
  • a teaspoon of sugar
  • a teaspoon of vanilla essence
  • 24 biscuits
  • dark chocolate
  • cocoa
  • Half fill a medium pot with water and let it boil.
  • Put a metal bowl on top of the pot and add the yolks, sugar and vanilla.
  • Mix well until the cream doubles in volume and hardens, then set aside the bowl.
  • In another bowl, rub the mascarpone cheese until soft.
  • In a separate bowl, place the egg whites and use a vertical mixer or a kitchen robot to beat them until they become foam.
  • Mix all the above ingredients together.
  • In a clean saucepan, add the coffee, rum and sugar. Leave the mixture on low heat until the sugar dissolves.
  • Beat the cream until it foams and add the sugar and vanilla. Leave the cream in the fridge.
  • Prepare the four dishes in which you are going to assemble the cake.
  • Put three biscuits in each bowl and add a generous layer of mascarpone repeat this process until you finish the biscuits.
  • Grate the dark chocolate on top, add the cream and sprinkle cocoa over the tiramisu.

Keto biscuit salami with coffee

Coffee lovers will surely love this dessert! I'm still in doubt if I like this variant or the one with cocoa better.
To sweeten the biscuit salami I used a new sweetener that I recently received for testing, GrecoStevia. It is a calorie-free blend of erythritol with stevia, with 100% natural ingredients. It is concentrated (so small amounts are used) and has no aftertaste at all, even after heat treatment.

For a salami that can be divided into about 10 slices

  • 3 egg whites
  • 30 g GrecoStevia (or other sweetener to taste)
  • 150 g of almond flour
  • 3 yolks
  • 40 g GrecoStevia (or other sweetener to taste)
  • 100 ml cream
  • 120 g butter
  • 1 tablespoon nes (I used decaf)
  • 50 g walnut kernels or hazelnuts, optional.

Whisk the egg whites with a pinch of salt and the sweetener until a glossy meringue is obtained. Stir in the almond flour. The dough obtained is spread on baking paper in a thin layer. Bake in the preheated oven at 160 degrees C for about 10-12 minutes, or until browned. Be careful, it burns very easily. Remove from the fridge, then crush the pieces. Allow to air dry.

Prepare the cream: the sweet cream is heated with the sweetener, then poured over the yolks, mixing with a whisk. The composition is moved back to the kettle and put on low heat.

Stir constantly until it begins to thicken. Turn off the heat and add the butter, stirring until it melts, then the butter.

Put the pieces of countertop and walnut kernel over the lukewarm cream, if you opt for it. Mix well, and the composition obtained is shaped into a salami and wrapped in foil. Refrigerate for 2 hours or in the freezer for 20-30 minutes.

Before serving, the salami can be rolled in coconut (or ground walnut kernel), both for taste and especially to obtain a non-sticky surface. But you can skip this step.

Keto biscuit salami is consumed in moderation and kept cold.

TOTAL: 655 grams, 2688.4 calories, 61.1 protein, 264.1 fat, 40.6 carbohydrates, 19.5 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


The two tablespoons of tapioca are put in water, the amount of water to be ten times higher. Boil for about 10 minutes, but it also depends on what kind of tapioca you use.
Remove the tapioca, rinse it and let it drain.

Now we make condensed milk. Boil the milk until it decreases by 60% of the initial volume, stirring constantly, so that it does not stick or burn. We add sugar to taste, it is usually very sweet, I prefer it less sweet, so the amount of sugar was not too high.

We make coffee, for a cup of water we need a teaspoon of coffee. You can use a coffee press, filter or simply pour hot water over the coffee.

We add tapioaca in glasses, we put the coffee over it and at the end the condensed milk and we mix.
It is served with straw, and in summer we can add ice cubes.


If we want to give up coffee, biscuits can be syruped in homemade apricot compote, which is refreshing and slightly sour.

First we will deal with wet ingredients, separand egg whites in separate bowls.

whites we beat it hard with a salt powder and 1 tablespoon cold water, then yolks together with the sugar powder we put it on bain-marie, mixing them until they become a whitish cream and the consistency of a thicker creams, then leave it to cool.

While yolk cream will cool, we take care of butter which I mix until it becomes like a foam, after which it will be added spoon by spoon into the cream yolks, mixing easy to o low gear until well blended.

whites we add them to final spoon by spoon (giving up the mixer), mixing with a spatula into the yolk cream until they are homogenized and a velvet cream, only good for filling the cake.

Cream thus obtained will be given to cold for 10 minutes, as much as we will deal with coffee, which we do after known method, then strained into a bowl with no traces of dirt (to cool and then used) and added rum essence.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

On a oval tray we will put a layer of pik-small vanilla biscuits (one pack for each layer-20 pcs), soak only a few 1 second in the coffee (not too much, because they will crumble and will not remain whole), alternating with the layer of cream and then biscuits.

The last layer of biscuits, will not soak in coffee (because it will draw moisture from the cream), then we get dressed biscuit cake with whipped cream and mixed with a teaspoon of ness (dissolved in a drop of water before being added to whipped cream).

For a appearance special and appetizing to the eye, decorate the cake with fresh fruit (halves of strawberries, currants, raspberries) according to everyone's imagination and taste.

Biscuit cake with coffee will be given to cold and serve after 1-2 hours, or after a night state in refrigerator and the result will be A great refreshing cake for a hot summer day with a lemon lemonade with mint.


Out of love for coffee

I look forward to gathering the whole family for the holidays and to enjoy in peace a story and a food that will delight our souls and taste buds. So until it's time to sit down, it's time for a few rehearsals. And that's how I discovered a wonderful cream that lets itself be pampered exactly as it is or if you want to take everything to another level, let the cream sink into a fluffy countertop. Whatever option you choose, I promise you will not be left with regrets.

Simple, short and to the point the necessary ingredients are 3 in number:

Step 1

It's enough to list the ingredients and realize that you can't go wrong.


So I made two servings of espresso coffee so that all the aroma of the coffee was concentrated to the maximum to give a strong character to my dessert.

Step 2

I poured the hot coffee over the chopped chocolate and in a few energetic movements the sweetness of the chocolate began to flirt with the enticing taste of the coffee. The result was a wonderful, balanced and fragrant sauce.

Step 3

Over the mascarpone cheese I added a drop of sauce and mixed until completely incorporated. I got an airy cream with a divine taste that coffee lovers will fall in love with right away.

Oh and one more thing, I know it's hard, but if you have a little patience to cool the cream for an hour, the joy of the tasting will be just right.


Homemade graham crackers

1. Combine all dry ingredients: wholemeal flour, White flour , bran, baking powder, baking soda, salt and sugar.
2. Incorporate the butter as cold as possible (ideally given on a large grater), in the dry ingredients, followed by honey, milk and vanilla essence.
3. The dough should have a sandy consistency, but which clumps when you squeeze it between your fingers.
4. Group all the dough in a homogeneous ball and divide it into 2 perfectly equal halves. On a baking sheet, draw with a ruler a 23/25 cm border.

✽ If you don't care about the appearance of graham crackers, or are simply going to use them to make a cheesecake, you don't need to go through all the steps below exactly. Spread the dough into a thin sheet and cut to taste, then bake according to step 10.

But if you want to serve them or use them to make a cake or an ice cream sandwich, here's how to get perfect graham crackers:

5. Turn the sheet upside down (so that the dough does not touch the writing) and sprinkle half of the dough as small as possible in the border, then press them with your fingers, without leaving the border.
6. Place another baking sheet on top and, with the help of the twister, try to join and fill the drawn border.
7. Once the dough is spread, cut 8 perfectly equal graham crackers (you can use a clean ruler). First halve the dough on one side, then another 3 cuts in the opposite direction.
8. Put the biscuits thus obtained in the freezer on a tray or chopper, for 10 minutes.
9. Prick the biscuits with a toothpick from place to place.
10. Bake the graham crackers for 13-15 minutes at 180 degrees, or until lightly browned on the edge.
11. Remove the graham crackers from the oven and separate them with a knife while they are still hot. Then let them cool for 10-15 minutes. Later they will become crispy and fragile.


Almond biscuits

So good that they can be addictive:Ingredient:

  • 180 grams of almonds (I had 130 grams and topped with 50 grams of nuts)
  • 250 grams of flour (I used wholemeal flour)
  • 125 grams of butter (flakes, small pieces)
  • 200 grams of brown sugar
  • 3 small or 2 large eggs
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • a little grated lemon peel (I used limette, preserved with sugar)
  • a few drops of almond essence (to a great extent!)

Biscuits are made extraordinarily simple:

First, put the almonds in the preheated oven at 180 degrees for 5 minutes. Remove, allow to cool and rub lightly between the palms, so that part of the peel will fall off. (What's left, it's goodbye!) Put the almonds in the robot:

Add butter, sugar, lemon peel, flour mixed with baking powder to the food processor and mix for a few seconds. When the food in the robot looks homogeneous, add beaten eggs with salt and 1/2 teaspoon of almond essence. Mix until a homogeneous dough is formed. The dough obtained will be quite sticky. Divide into two, on two plastic sheets (I used two sheets of baking paper) and with their help shape both parts of the dough in the form of a cylinder with a section diameter of about 4 cm. Wrap in plastic or baking paper and refrigerate the packages for an hour. After an hour has passed, turn on the oven and set it at 175 degrees Celsius. Remove one cylinder at a time, adjust its shape. , rolling it, while it is packed, on the work surface, then unpacking and cutting 7-8 mm slices. thickness, which is placed on a tray covered with baking paper:

Put the tray in the oven, and after 15 minutes remove and turn the cookies with the face on which they were on the tray up (the reddest are those already turned):

Continue baking for another 10-15 minutes, until nicely browned:

The biscuits are crispy, without being hard, incredibly fine and tasty, perfect with a coffee:


5. Beef cubes with coffee

There are also recipes with salted coffee. You can find one of them in the following lines. Beef cubes with coffee can be served, for example, as an appetizer at a dinner party.

Ingredients

  • 1 kg of beef
  • 4 tablespoons oil (40 g)
  • 3 tablespoons mustard (20 g)
  • 4 tablespoons soy sauce (40 ml)
  • ½ cup of coffee (120 ml)
  • Salt and pepper (to taste)

Method of preparation

  • Mix the coffee, oil and soy sauce in a bowl.
  • Separated, cut the meat into cubes and cover them with the previously prepared mixture.
  • Let the meat sit for an hour, then drain the liquid into a separate bowl and stick a toothpick in each cube of meat.
  • Then bake them in a large grill pan or on the grill. Be sure to turn them a few times from side to side to bake evenly.
  • When they are almost ready, add the sauce earlier and let them sit like this for a while until the aroma becomes very concentrated.
  • Add salt and pepper to taste, then take the meat cubes out of the pan.
  • Pour the sauce over the meat. It will be thicker and more concentrated and will add a more intense flavor to the recipe.
  • In this recipe, coffee is used in a more special way, giving the beef a more intense flavor.
  • Machado-Fragua, M. D., Struijk, E. A., Ballesteros, J. M., Ortolá, R., Rodriguez-Artalejo, F., & Lopez-Garcia, E. (2019). Habitual coffee consumption and risk of falls in 2 European cohorts of older adults. American Journal of Clinical Nutrition, 109(5), 1431–1438. https://doi.org/10.1093/ajcn/nqy369
  • Mesas, A. E., Leon-Muñoz, L. M., Rodriguez-Artalejo, F., & Lopez-Garcia, E. (2011). The effect of coffee on blood pressure and cardiovascular disease in hypertensive individuals: A systematic review and meta-analysis. American Journal of Clinical Nutrition, 94(4), 1113–1126. https://doi.org/10.3945/ajcn.111.016667
  • Lopez-Garcia, E., Guallar-Castillon, P., Leon-Muñoz, L., Graciani, A., & Rodriguez-Artalejo, F. (2014). Coffee consumption and health-related quality of life. Clinical Nutrition, 33(1), 143–149. https://doi.org/10.1016/j.clnu.2013.04.004

Last update: December 22, 2018

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