Coffee recipes: Experience the endless possibilites of coffee.

Whilst a cup of coffee in the morning might just be a part of your Monday morning, consider incorporating coffee into your daily routine in more ways than just that. From prawns and lentils, to asparagus and mushrooms, experiment with these recipes and combine exquisite flavours with the rich taste of coffee.

Preparation:
Cook lentils with cinnamon, bay leaf and chili in salted water on a low temperature for about 15 minutes taking care that the lentils do not become too soft. Remove from the pan and dispose of the cinnamon, bay leaf and chili. Peel the carrot and then dice. Wash and clean the leek before finely dicing. Peel the prawns and if necessary open the back and remove the innards. Heat the butter in a large frying pan, add the diced carrots and leek and fry for 1 min. Deglaze with Espresso and cream for 2 – 3 min., allow to simmer. Stir in the lentils, add balsamic vinegar, salt and pepper to taste, and keep warm. Heat the olive oil in a frying pan, fry the prawns on a medium heat for 3 – 5 min. each side depending on their size, season with salt and pepper and remove. Arrange the prawns with the lentils and scatter deep-fried leek strips over the top. Serving suggestion: Fry the prawn shells in olive oil and deglaze with 100 ml white wine and 100 ml cream. Cook for 10 minutes and strain. Froth and serve with the prawns.

Preparation:
Pour the Espresso into an ice cube tray and freeze until solid. Process the frozen Espresso and the other ingredients in a blender for 3 min. until the mixture is soft. Serve in coffee or Espresso cups.

Preparation:
Crush the Espresso beans, mix with 1/2 tsp fleur de sel and a heavy pinch of pepper. Wash the asparagus, cut off the tough ends and tips. Dispose of the ends, keep the tips. Then cut the individual asparagus sticks into ribbon noodle type strips with the peeler. Boil a large pan of water, season with salt and sugar until salty but slightly sweet. Chop the coriander, clean the chanterelles. Finely chop the garlic and fry with the mushrooms in olive oil. Cook the asparagus for 2 min., remove from the water with a straining spoon and add them dripping wet to the mushrooms; remove the pan from the heat. Cook the linguine in the asparagus water according to the instructions on the packet, save approx. 100 ml of the pasta water. Return the pan to the heat, add Espresso and bring to the boil over a high heat. Add coriander and pasta, season with pepper and mix thoroughly. Stir in the butter and parmesan and add as much pasta water as necessary to coat the pasta with a creamy sauce. Dress, sprinkle with a little Espresso salt and serve immediately.

Preparation:
Rub the sugar cubes gently against the orange so that the edges begin to turn orange and then add two cubes to each glass. Fill up with coffee, top with whipped cream. Decorate with kumquat slices and orange peel.

Preparation:
Whisk cream stiffly, carefully fold in half the syrup and the almonds. Stir the coffee, Ponché Caballéro, juice and the rest of the syrup and divide among 4 tall glasses. Spread the cream over each one and scatter with the orange peel.

Preparation:
Line the dishes with the parchment so that it protrudes about 3 cm beyond the edge of the dish. Reduce 50 g of sugar and 50 ml of water to 1/3. Whip the cream and refrigerate. Beat the egg yolks with the remaining sugar and orange liqueur in a hot water bath. Remove from the heat and continue to beat until a solid white crème has formed. Stir in sugar syrup. Remove 1/3 of the mixture, stir in Espresso and cocoa powder and fold in 1/3 of the cream. Fold the remaining cream into the rest of the crème. Put the Espresso creme into the moulds, then the light crème. Place in the freezer compartment for at least 3 hours. Then remove the paper sleeves and dust with cocoa powder.

Preparation:
Coarsely chop the nuts and roast them to a golden brown colour with the cardamom in a pan. Grind the nut mixture with a pinch of salt in a food processor. Mix the blackberries with the sugar in a saucepan and lightly press with a fork. Boil the blackberry mixture, puree it and pass it through a sieve. Dip the edges of the glasses first in the sugar syrup and then in the nut mixture. Pour the blackberry puree into the glasses. Froth the milk and carefully pour it onto the fruit puree. Prepare the Espresso and add it to the milk.

Preparation:
Stir milk together with sugar and vanilla pulp and beat (to a foam) while heating. Divide the foamed milk between two glasses and slowly pour an Espresso into each.

Preparation:
To make the pear cream, halve the vanilla pod and scrape out the pulp. Add the pod, lemon peel, cinnamon stick, cloves, cardamom, cane sugar and 1/2 litre water to a pan. Bring to a boil. Peel and quarter the pears and remove the core. Place pear quarters in the boiling sauce, cook for 10 min. Then set the pot aside and let the pear quarters cool off. Bring coffee, brandy, Williams brandy, chocolate and sugar to a boil. Heat the milk until it forms a froth. Finely puree the pear quarters with 2 tablespoonfuls of the sauce. Whisk the cream until stiff and carefully add the puree. Divide the coffee among four pre-warmed cups. First, add a little milk froth and then pour on the cream. Scatter with chocolate chips and you're done!

Preparation:

Finely chop 5–6 sprigs of rosemary. Roll the trimmed veal fillet in the rosemary. Sear all over in a little olive oil with the crushed garlic cloves, the rest of the rosemary and the thyme. Then let the meat infuse in the oven for approx. 20 min. at 180°C. In the meantime, wash the morels and soak in cold espresso for 1 hour. Peel the potatoes and cook thoroughly. Squeeze the morels and glaze with a little butter and the finely chopped shallot. Deglaze with the cognac and add the hot espresso and cream. Reduce a little and add honey and/or raspberry jam, salt and pepper to taste. Mash the soft potatoes with the rest of the butter and a little olive oil. Season with salt, pepper and nutmeg to taste. Spread the potato mash over the dish using a brush, slice the veal fillet and place on top of the potato. Garnish with the morels.

Preparation:

A classic espresso done differently for a change: Dissolve a knife point of cinnamon and 125 g brown sugar in 150 ml hot espresso. Stir in orange juice and 4 cl orange liqueur and freeze in a flat container. To serve, scrape snowflake-like ice chips out of the bowl with a spoon and place in small glasses or cups.

Preparation:

Add all ingredients to a shaker and mix. Fill a martini glass with plenty of ice cubes containing frozen coffee beans and fill with the sieved espresso martini.