Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts

Tuesday, 10 December 2013

NESCAFÉ® Dolce Gusto® Mini Me Review...

Can you believe that until Saturday I had never tried coffee?

I am a tea person who also loves my hot chocolate!

Sunday, 18 December 2011

Coffee Chicken with a hint of smoked paprika....

Serves 4 -8

Prep time 15 minutes

Cooking time 40-60 minutes


4-8 chicken thighs or legs with skin on and trimmed

1 tbsp smoked ground paprika

2-3 bay leaves

4-6 stalks fresh thyme

1 tsp cumin seeds

1 tsp fennel seeds

2 medium onions, peeled and sliced

4 cloves garlic, crushed

1 tbsp oil

2 tbsp Douwe Egberts Inspirations Kenyan Sunset coffee dissolved in 2 tbsp water

500ml red wine

salt and pepper

a little runny honey to taste

a little flour


Trim the chicken and leave the bones in. In a bowl mix together the first 6 ingredients, then toss in the chicken pieces and leave to marinate for 1/2 -1 day covered in the fridge. Stirring occasionally.

In a heavy based pan add and heat the oil, add the onions and sauté for 4-5 minutes or until just soft then add the garlic. Cook for a further 2 minutes.

Remove the onions from the pan and fry the chicken on all sides until golden brown. Stir back the onions. Pour in the coffee, wine, seasoning and a little honey to taste. Bring to the boil then reduce the heat. Cook the chicken with a lid on for 45 minutes or until tender, stirring occasionally. Once cooked put the chicken and vegetables into a serving dish

Skim the sauce in the cooking pan and sprinkle over the flour and whisk well. Season to taste adding a little extra honey if required.

Serve with seasonal vegetables.

Guest Post Credits - Douwe Egberts

Douwe Egberts Coffee Sticky Toffee Pudding...

Serves 8-10

Prep time 20-25 minutes

Cooking time 2 hours


  • 250g Medjoo dates, halved and stoned
  • 120ml hot coffee made with 1tbsp Douwe Egberts Pure Gold coffee
  • 80g butter at room temperature, plus a little for greasing
  • 140g light soft muscovado sugar
  • 1/4 tsp vanilla extract
  • 2 large eggs, beaten
  • 170g self raising flour.

For the sauce

  • 250ml double cream
  • 1 tsp Douwe Egberts Pure Gold coffee dissolved in 3 tsp water
  • 2 tsp black treacle


  • Chop up the dates and put into a small bowl, Pour in the coffee water and stir well. 
  • Leave the dates to macerate for 2-6 hours.
  • Grease and base line an 11/4 litre heat proof bowl. 
  • Fill up a steamer with water or a large pan with a lid 1/3rd full.
  • Beat the sugar and butter together in a large mixing bowl. 
  • Add the vanilla and the eggs slowly beating with a wooden spoon.
  • Fold in the flour and the dates. 
  • Spoon date mixture into the basin. 
  • Cover the top of the pudding with a double thickness of greased foil with a pleat down the centre in to allow the sponge to rise during cooking. 
  • Put on the lid on the pan and steam for 2 hours. 
  • Keep checking the pan to make sure it does not boil dry. 
  • If the water level is low just top up with hot water not cold.
  • Meanwhile, make the sauce by putting all the ingredients into a heavy based pan and stir up to the boil. 
  • Once boiled reduce the heat and cook and stir for 5-6 minutes or until it coats the back of the wooden spoon.
  • Once the pudding is cooked, loosen with a knife and invert onto a serving plate.
  • Remove the parchment paper and pour some sauce on the top of the pudding and serve the rest in a jug.  

Recipe ad photo credits -Douwe Egberts


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