This article is written by Yujiro Ohmori.
Since you’re here, we’d go ahead and assume that you know when the International Coffee Day is. If you don’t, it’s never too latte to ask – it’s the 1st of October!
With the International Coffee Day quickly approaching, there’s no better time than now to whip out your Thermomix® and mocha some amazing dishes to go with your choice of Joe. Fret not, we have recipes for all types of coffee drinkers. Doesn’t matter if you’re a wake-me-up type, afternoon coffee break type, or coffee-and-chill after dinner type, we’ll have you brewing at the thought of these recipes.
Imagine this: You had a great night’s sleep – you and your team just achieved a great milestone the day before and you feel great. You woke up earlier than usual: mind, body, and spirit light as ever, and it’s a beautiful Friday morning.
It’s time to make coffee. You decided to use your best coffee beans to award yourself for all the hardships you’ve been through the past few months. While the coffee is brewing, you pop the beautiful focaccia that you baked last night into the oven to toast it. After a few minutes, your whole house starts to feel like an Italian garden – the fragrance of olives, tomatoes, garlic, and fresh herbs, intertwined with the strong, bitter scent of freshly brewed coffee.
The idea of coffee paired with a savoury breakfast might seem new to some people. It’s time to breve up and try something new! Who knows, you might say to yourself: “Where have you bean all this while?” after trying out this recipe. Here’s the ingredients list for you to grab after work today:
- 500 g strong white bread flour
- 1 tsp sugar (optional)
- 1 ½ tsp dried instant yeast
- 30 g olive oil
- 350 g water, warm, plus extra for sprinkling
- 1 tsp fine sea salt
- 30 cherry tomatoes, halved
- 2 tbsp fresh rosemary leaves, chopped
- 1 tsp coarse sea salt
And here’s how to make it with your Thermomix®:
- Lightly oil a large bowl and large piece of cling film then set aside
- Place flour, sugar, yeast, oil, water and fine sea salt in mixing bowl then mix 20 sec/speed 6. Knead 2 min/.
- Transfer sticky dough to oiled bowl. Return mixing bowl to base and spin remaining dough off blades 5 sec/speed 6. Scrape out excess dough and add to bowl. Cover with prepared cling film and leave to prove until doubled in size (approx. 1-2 hours). Towards the end of rising time, oil a large baking tray then set aside.
- Spread dough out on prepared baking tray with aid of oiled spatula then leave to prove a further 30 minutes.
- Preheat oven to 220°C.
- Using oiled fingertips, make indentations all over the risen dough and press tomato halves, cut sides up, onto the dough. Sprinkle evenly with rosemary needles, coarse salt and the extra water, then drizzle with olive oil. Bake 20 minutes (220°C) or until golden brown.
- Allow to cool on baking tray for 5 minutes then transfer to a wire rack. Eat warm or allow to cool completely.
View the recipe on Cookidoo® to save it to your device:
For those of you who prefer to have a cuppa during the afternoon – a little lift-me-up for the afternoon slump, let’s revisit a traditional, tried and tested (and loved) food item to go with coffee. Brownies! The bitterness and fragrance of coffee mellows out the dense, rich, and chocolatey “jelak-ness” of the brownie, creating space and openness on your palate to have more. Thermomix® simplifies the baking process by taking over the kneading process while the built-in thermometer ensures accurate temperature throughout the whole process. Check out the recipe for our brownies below:
- 440 g rapadura sugar
or 440 g raw sugar
- 1 tsp baking powder
- 70 g cocoa powder, plus extra for dusting
- 100 g plain flour
- 200 g dark chocolate (55% cocoa solids), broken into pieces
- 1 pinch fine sea salt
- 230 g unsalted butter, diced, plus extra for greasing
- 4 medium eggs, lightly beaten
- 1 Tbsp natural vanilla extract
- Preheat oven to 160°C. Grease and line a square cake tin (20 cm).
- Place sugar in mixing bowl and grind 3-4 sec/speed 9 until fine.
- Add baking powder, cocoa and flour then mix 5 sec/speed 10. Transfer to a bowl and set aside.
- Place chocolate in mixing bowl and grate 2 sec/speed 5. Scrape down sides of mixing bowl with spatula. Chocolate should be roughly chopped into pieces (approx. 1 cm). If necessary, grate again 1-2 sec/speed 5 until desired size. Transfer to another bowl and set aside.
- Place salt and butter in mixing bowl then melt 2-3 min/60°C/speed 2 until butter has melted. Leave mixture to cool to 37°C in mixing bowl.
- Add reserved cocoa mixture and eggs then mix 30 sec/speed 3. Scrape down sides of mixing bowl with spatula. Mixture should be well combined. If necessary, mix again 5 sec/speed 3.
- Add grated chocolate and vanilla extract and, with aid of spatula, mix 10-20 sec/reverse/speed 3 until combined
- Pour mixture into prepared tin and use spatula to evenly spread batter, then bake for 65 minutes (160°C) or until a wooden skewer inserted in centre comes out clean.
- Leave to cool completely in tin (approx. 30 minutes). Dust with cocoa powder before slicing and serving.
Here is the Cookidoo® link for you to save the recipe:
If you’re the type who prefers a caffeine fix at night, might we interest you with an affogato? With the same pairing logic as the previous recipe, the sweetness from the vanilla ice cream contrasted with the richness from the espresso will be sure to excite your taste buds and give you an energy boost for the rest of the night. Originally invented in Italy, the word “affogato” literally translates to “drowned” in English. Pretty fitting name as affogato is essentially a scoop of ice cream “drowned” in espresso. We will be sharing our vanilla ice cream recipe with you below. You can really use the ice cream made in any way, shape, or form that you wish. Let the creative juices flow!
- 2 vanilla pods
- 600 g whole milk
- 200 g cream, min. 30% fat
- 180 g sugar
- 6 egg yolks
- 1 pinch salt (optional)
- Split vanilla pods lengthwise and scrape out seeds. Place vanilla seeds and pods in mixing bowl. Add whole milk, cream, sugar, egg yolks and salt and cook 8 min/90°C/speed 2. Remove vanilla pods.
- Pour mixture up to 4 cm high into shallow freezable containers (e.g., aluminium, silicone) and cover with cling film. Allow mixture to cool completely before freezing for at least 10 hours.
- Place frozen mixture in refrigerator for 15 minutes, then cut in pieces (4 cm x 4 cm) using a long sharp knife. Place half the pieces in mixing bowl and crush 20 sec/speed 6, then mix with aid of spatula 10 sec/speed 4. Transfer ice cream to a bowl.
- Place remaining frozen cream pieces in mixing bowl and crush 20 sec/speed 6, then mix with aid of spatula 10 sec/speed 4. Transfer to bowl with ice cream and serve immediately.
Here’s the Cookidoo® link for you to save the recipe in your device:
So here are our ideas on how to thoroughly enjoy the International Coffee Day on the 1st of October. Share your creations with us on social media – post pictures of your creations and tag us @Thermomixmalaysia #ThermomixCoffeeDay on Facebook and Instagram – to inspire the community!
To find out more about Thermomix® recipes, news and updates, follow our Facebook and Instagram.