Monday 21 January 2013

Coffee Break recipes from The Flavour Collective from Douwe Egberts

The master blenders at Douwe Egberts have created a brand new range of premium instant coffee infused with a variety of tantalising flavours. It's called The Flavour Collective and is available in Delicate Vanilla, Smooth Caramel and Roasted Hazelnut.

But as well as enjoying them as regular or iced coffee, The Flavour Collective range can also be used when cooking and adds a delicious twist to your coffee break favourites.

These coffee-flavoured treats all look delicious and I can't wait to try some of them out.


Hazelnut Coffee Whoopie Pies

Makes 12 -14


-        25g polyunsaturated margarine, at room temperature
-        200g light soft brown sugar
-        1 medium egg, beaten
-        350g plain flour, sifted
- 25g cocoa powder, sifted
-        1 ½ tsp bicarbonate of soda
-200ml low fat butter milk
-1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in 2 tsp water

-1 tbsp toasted hazelnuts chopped

For the filling:

-50g unsalted butter, at room temperature 
-150g icing sugar, sifted
-1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in 2 tsp hot water 

1.Preheat the oven to 180C/350F/Gas 4 and line 2 baking trays with non stick paper.
2.       Cream the butter and sugar together in a bowl until smooth then beat in the egg. In another bowl mix in the flour, cocoa, bicarbonate soda then add the buttermilk – stir mixture in to the creamed butter and sugar.
3.       Spoon out 24 even tablespoonfuls of the mixture onto the baking sheets allowing room to spread. Flatten the tops a little with the back of a dampened teaspoon.
4.       Bake in the oven for 12-15 minutes or until risen and slightly cracked and set aside on a cooling rack.
5.       Mix all the filling ingredients together in a bowl until smooth then spread evenly onto one half of a cooled shell, pressing another shell on top to make one whoopie pie. Repeat with the rest of the mixture.


Skinny Coffee Cupcakes

Makes 12 mini cakes

-        2 medium eggs
-        50g caster sugar
-        50g plain flour, sifted
-        ½  tsp The Flavour Collective Smooth Caramel coffee dissolved in 3 tsp hot water

For Decorating:
-        75g icing sugar, sifted
-        ½ tsp The Flavour Collective Smooth Caramel coffee
-        3 tsp hot water
-        1 small bag of white chocolate chips

1.       Preheat the oven 190C/375F/Gas 5 and line a 12-hole muffin tin with small paper cases.
2.       In a bowl whisk the eggs and sugar until the mixture has increased by two thirds of the original volume and leaves the trail of the whisk.
3.       Sift the flour over the surface of the sponge mixture and cut and fold in the flour being careful not to whisk out the air. Once lump free, fold in the coffee.
4.       Spoon the mixture evenly into the cake cases and bake for 8 -10 minutes or until the cakes are well risen and firm to the touch.
5.       Set aside to cool for 10 minutes, then remove from the cake tin and cool on a wire rack.
6.       Mix the icing ingredients together and spoon over the cakes and decorate with white chocolate chips.


Vanilla Coffee Crème Brûlée 

Makes 4 – 8 (depending on ramekin size)

-        450ml single cream, double cream or low fat thick Greek yogurt
-        1 tbsp The Flavour Collective Delicate Vanilla coffee dissolved in 1 tsp hot water
-        4 medium egg yolks
-        100g golden caster sugar

Caramel Brulee Topping:

-        115g caster sugar
-        2 tbsp water

1.       Preheat the oven to 160C/325F/Gas 3. Lightly grease 4 oven proof ramekins (about 160 - 170ml in size). 
2.       Put the cream and coffee in a small pan and warm on a gentle heat for 5 minutes being careful not to boil. Remove from the heat and set aside.
3.       In a bowl whisk the egg yolks and sugar together until pale and thick. Pour in the cream mixture over the eggs yolks and return to the heat for about 5 -8 minutes.
4.       Pour the mixture into the 4 prepared ramekins and place the ramekins into a roasting pan. Pour in enough water to come half way up the sides of the dishes and cook for about 25 minutes or until just set.
5.       Remove from the pan and put into the fridge over night or for at least 8 hours.
6.       To make the caramel topping, heat the remaining sugar with the water in a pan. Slowly dissolve the sugar and then heat until the mixture caramelises. Once caramelised, pour this hot mixture carefully over the back of the metal spoon over the desserts to ensure a wonderful light crunchy topping. Leave to set and chill.
7.       Serve and decorate with fresh raspberries.


Classic Hazelnut Coffee and Chocolate Pots

Serves 6-8


-        3 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in 2 tbsp hot water
-        200g milk chocolate, broken into small pieces
-        1 tbsp golden caster sugar
-        1 litre milk (skimmed or full fat)
-        1 tsp vanilla extract

To serve:

-        Mini marshmallows
-        Chocolate drinking powder for dusting

1.       In a pan mix together the coffee, chocolate and sugar over a low heat until the chocolate has melted.
2.       In another pan pour in the milk and whisk to the boil until very frothy.
3.       Spoon the coffee mixture into the base of 6-8 serving glasses and slowly pour the milk over the top.
4.       Top with the marshmallows and a dusting of drinking powder to serve.


Hazelnut Coffee Biscuits

Makes 24


-        125g plain white flour, sifted
-        ½  tsp ground cinnamon
-        50g icing sugar, sifted
-        Finely grated zest of 1 orange
-        100g unsalted butter, at room temperature
-        1 medium egg yolk
-        1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in 2 tsp hot water
-        25g toasted hazelnuts, chopped

To decorate:

-        50g milk chocolate

1.       Preheat the oven to 180C/350F/Gas 4.  In a large bowl mix the flour, cinnamon, icing sugar, egg yolk, coffee and nuts. Once evenly mixed, the biscuit dough should be soft and easily form a ball.
2.       Wrap dough cling film and chill for 30 minutes.
3.       Roll out the dough on a lightly floured surface until 3mm thick all over. Cut to desired shape using biscuit cutters and place onto a baking tray lined with non stick parchment.
4.       Bake for 8 - 10 minutes or until golden brown. Leave to cool for 10 minutes then put onto a wire cooling rack.
5.       Meanwhile, break the milk chocolate into chunks and place in a glass bowl. Sit the bowl over a pan of boiling water on the hob until melted.
6.       Drizzle each biscuit with melted chocolate and allow to set before eating.


Baked Chocolate Coffee Fudge Loaf

Serves 12 – 16 slices


-        400g plain chocolate, broken into small pieces
-        120g unsalted butter
-        140g golden caster or soft brown sugar
-        100ml single or whipping cream
-        2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in 2 tbsp hot water
-        5 medium eggs, beaten
-        2 tbsp plain flour, sifted

To serve:
Cherries, raspberries or redcurrants

1.       Preheat the oven to 150C/300F/Gas 2. Prepare a 7cm x 30cm oblong cake tin lined with non stick parchment paper.  
2.       Place the chocolate, butter and sugar in a large pan over a low heat and melt the mixture slowly until it is just smooth.
3.       Taking the pan off the heat whisk in the eggs into the chocolate mixture with the flour.
4.       Pour the mixture into the prepared tin and place into a roasting tin, half filled up with water before baking for  1 ½ hours.
5.       Leave to cool for 10 minutes before placing in the fridge to chill and cool completely.
6.       When cold, serve in slices with seasonal fruits like cherries, raspberry or redcurrants.


Sticky Toffee Squares with Toffee Sauce

Serves 6-8


-        50g unsalted butter
-        175g light brown muscovado sugar
-        200g self raising flour, sifted
-        1 tbsp golden syrup
-        2 tbsp black treacle
-        2 medium eggs, beaten
-        1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in 2 tsp hot water
-        225g pitted dates, coarsely chopped
-        1 tbsp bicarbonate of soda

For the sauce:

-      100g light brown muscovado sugar
-        100g unsalted butter
-        180ml double cream
-        1 tbsp The Flavour Collective Smooth Caramel coffee dissolved in 2tsp hot water 

For the caramel shard:
-        100g caster sugar

1.       Preheat the oven to 200C/400F/Gas 6. Grease and line a 23cm square tin with non stick parchment paper on the sides and base.
2.       For the caramel shard, heat the sugar in a heavy-bottomed saucepan and, without stirring, heat until the sugar dissolves. When the sugar darkens to a deep caramel colour, using an oiled spoon, drizzle the caramel onto a piece of non-stick baking paper and set aside to cool.
3.       For the cake mixture, cream the butter and sugar together in a large bowl until light and fluffy. Stir in the flour, syrup, black treacle, eggs and coffee.
4.       Meanwhile, put the dates in a pan with 300ml water, bring to the boil then simmer for around 8 minutes until the dates are soft. Leave to cool for 10 minutes and then stir in bicarbonate of soda. Process the in a blender until smooth then carefully stir into the flour mixture.
5.       Pour into the cake tin and bake for about 40-45 minutes or until firm.
6.       To make the sauce, put all the ingredients into a pan and continually stirring until it comes to the boil. Turn down the heat and simmer for 5 minutes.
7.       To serve, cut the cake into squares and drizzle with the sauce. Break up the cooled caramel slab into shards and place on top of cake square to decorate.


Double Treat Caramel Coffee Drink

Serves 2


-        2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in 100ml hot water
-        4 scoops caramel or vanilla ice cream
-        2-3 heaped tbsp whipped cream

To decorate
-        Sprig mint and a little sifted cocoa powder

1.       Make up the coffee and divide evenly into 2 heatproof glasses.
2.       Top with the 2 tbsp ice cream then top with the whipped cream
3.       Serve with a sprinkling of cocoa powder and a spring of mint.
4.       As an extra indulgent treat, top with finely diced fudge pieces.


Iced Coffee

Serves 1

-        Cold water (dependent on glass size)
-        3 - 5 Ice cubes
-        Milk (to taste)
-        Sugar (to taste)
-        1 tsp of your favourite flavour of The Flavour Collective coffee

1.       Put some cold water in a tall glass (about fifth of the capacity)
2.       Add 1 teaspoon of your favoured The Flavour Collective coffee and 1 teaspoon of sugar (optional - you can vary the amount of sugar to taste)
3.       Use a milk frother to blend the mix for about one minute, until a rich and creamy foam is created. If you don't have a milk frother, try using a cocktail shaker instead to shake the mixture thoroughly.
4.       Add ice cubes to the top of the glass and pour over cold milk.

The Flavour Collective range from Douwe Egberts is available in selected Sainsbury’s and Tesco stores nationwide, RRSP £2.99 for a 50g jar (25 servings). 

Other reviews you may be interested in :

Valentine’s dessert idea : Posh Birds custard tart with spicy roasted rhubarb


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