COFFEE

Monsoon Mocha Ice-Cream Sandwiches for a Nespresso Challenge, and a Giveaway!

Posted on April 5, 2015April 26, 2015 by Deepa

Decoction (noun)

A concentrated liquor resulting from heating or boiling a substance, especially a medicinal preparation made from a plant.

– Oxford Dictionary

It’s a jarring sound, decoction. A sudden awakening from slumber by the cries of the vegetable seller from the street, and the racket of steel on steel as the maids wash the morning dishes. It is the clanging of the heavy temple bell as early worshippers wake the Gods, offerings of fruit and flowers balanced in the other hand. It is the impatient tooting of the horns of scooters ridden by morning commuters, some with saree clad wives perched sideways on the passenger seat.

Di-caack-shun when pronounced by a mami (aunty), is a little softer. It is what South Indians call their coffee, brewed strong and slow, through a filter. It’s rich aroma floats from the kitchen with that of freshly ground coconut flesh that is to be blended into chutney. It wafts across the courtyard of a traditional Tamilian home to mingle with the intoxicating scent of jasmine blossoms and delicate incense smoke. It is an unmistakeable morning scent, the promise of piping hot coffee in tiny steel cups alongside fluffy idlis (steamed rice cakes) and fragrant chutney. For many South Indians, it really is somewhat of a medicinal preparation, an essential start to the day. Until the first dose is taken, the morning cacophony can wait.

No European coffee, prepared by professionals using noisy steam-spurting machines comes close to South Indian philter kaapi, lovingly brewed by mami baristas. Rich and deep without bitterness and creamy with full-cream milk, sipping dose after dose from those stainless steel cups is an experience that cannot be mimicked by western coffee in paper cups. When Nespresso sent me their new, limited edition Monsoon Malabar Grand Cru capsules however, I was surprised at how much the aroma and taste reminded me of South Indian coffee. It’s deep, warm tones lend themselves perfectly to dessert and I couldn’t wait to create a sweet treat that incorporated this gorgeous blend. My Monsoon Mocha Ice-Cream Sandwich uses a modification of a spiced Indian biscuit, known as nankhatai, with rich and creamy no-churn mocha ice cream. Coffee is no stranger to spices, at least in the middle-east, and the sharpness of cardamom helps cut through the sweetness and warm coffee tones.

It takes a little planning, this one. The ice-cream should be given at least 12-24 hours to freeze, and the biscuit dough can be made and refrigerated at the same time. The next day, leave yourself a little time to roll out, cut and bake the biscuits, then allow them to cool before crumbly biscuit meets cold, luscious ice cream. The result will be a pleasantly surprising combination of flavours and textures, a dessert that does full justice to the lovely Monsoon Malabar Grand Cru.

Before we get too carried away with this intoxicating business of coffee, ice-cream and whatnot, I have a couple of important things to mention. Firstly, I would be super grateful if you would please head over to the Nespresso Facebook page at the end of this week, like the page and vote for my Monsoon Mocha Ice-cream Sandwich Recipe in the blogger challenge. Thank you in advance!

Secondly, and more excitingly, I have a giveaway! It is a stunning cookbook by Chef Kumar Mahadevan and his wife Suba Mahadevan, who own two of the best Indian restaurants in Sydney. Chef Kumar has also appeared on Masterchef Australia as an expert Indian chef. From a personal perspective, my family and I are frequent diners at both restaurants and long before this giveaway was even in the works, I placed both Abhi’s and Aki’s in the guide to my favourite Indian restaurants in Sydney on Stay.com. Having indulged in Chef Kumar’s dishes at the restaurants as well as at various events, I know that the recipes will not only work but will be delectable. What makes this book special in my opinion is it’s lean towards South Indian dishes, delicacies from my part of India, many of which are not available in the majority of Indian restaurants outside India.

I have a copy of Chef Kumar’s cookbook, ‘From India: Food, Family & Tradition’ to give away to a lucky reader, along with a sleeve of the limited edition Nespresso Monsoon Malabar Grand Cru. For a chance to win, tell me in the comments box at the end of this post, about your most memorable cup of coffee. What made it special? Was it the place? The person who was sitting across the table from you? Was it linked to an important event? Or was it just the taste of the coffee itself, good or bad?

The competition is open to those living in Australia only, and closes at midnight Sydney time on the 23rd of April. Please leave me some way of contacting you- either a link to your blog or check in here for a reply in case you win! If I don’t hear back from you within 3 days of me contacting you, I will have to pick another winner.

I look forward to your entries and your memories. Oh and I would be forever grateful for your votes (Click here, then vote for the recipe from One Small Pot)!

*This competition is based on skill and I will choose the answer based on my discretion. Prizes have been kindly provided by Nespresso and Chef Kumar. Monsoon Malabar Grand Cru capsules and a loan machine were also provided by Nespresso for creation of the recipe. Words and opinions are my own.

**Update : the winner of the giveaway was Ilana Mendels with her gorgeous words about the coffee she sipped during her first visit to her home country. Congratulations Ilana!

Monsoon Mocha Ice-Cream Sandwich

Makes 24-28

Ice-cream recipe modified from a Nigella Lawson recipe.

Get:

For the Mocha Ice-cream:

240g (just over 2/3 cup) sweetened condensed milk
320ml double cream
120g good quality 70% dark chocolate
2 freshly brewed espresso shots Nespresso Monsoon Malabar Coffee

For the Coffee Nankhatai Biscuits:

180g butter at room temperature
3/4 cup brown sugar
Seeds from of 8 cardamom pods. roughly ground
2 tsp cinnamon powder
2 freshly brewed espresso shots of Nespresso Monsoon Malabar (about 3 tbsp brewed coffee)
1 1/4 cups besan (chickpea) flour
1/2 cup plain flour
1/4 cup coarse semolina
1/2 tsp baking powder
1/4 tsp salt

Special Equipment:

Nespresso Machine

Make:

To make the ice-cream:

Melt the chocolate in a double boiler or in the microwave in 20 to 30 second bursts.

Brew the coffee and place in the freezer to cool.

Once the coffee and chocolate are cool, lightly whisk together the condensed milk and cream in a bowl, then add the coffee and chocolate. Lightly whisk until combined.

Pour into a container and place in the freezer for 12-24 hours.

Be patient!!

To make the biscuits:

Brew the coffee and place in the freezer to cool.

In a large bowl, cream the butter with the sugar and the cardamom and cinnamon powders. Whisk through the cooled coffee until combined.

In a separate bowl, sift all the flours, baking powder and salt together.

Add the flour mixture to the butter and sugar mixture and combine with a spatula. You will then have to get your (clean) hands in there to form a dough. Knead the dough for a couple of minutes until it is smooth. If it is too sticky, put it in the fridge for about 10 mins. Knead again for a minute.

Wrap in cling wrap and chill for at least 2 hours.

Divide the dough into 3-4 parts. Flour the outside of the dough and place between 2 sheets of grease-proof paper. Roll out evenly into 5 mm thick sheets. using a round cookie cutter (about 7 cm diameter), cut the cookies out of the sheet. Leave the rest of the dough in the fridge and just take out sections as you are ready to roll them. Repeat until all the dough is finished.

Lay the cookies out on baking trays lined with baking paper. Leave 2-3 cm between cookies as they will spread a little. Place the trays in the fridge for at least 10 minutes.

Preheat the oven to 170 C.

Bake on the middle shelf of the oven for 10-12 minutes mins. The cookies are done when they have spread a little and are slightly browned at the top and bottom. They will be soft initially but will firm up after they cool. Allow to cool completely before assembling.

To assemble, scoop the ice-cream into a rough ball using an ice-cream scoop and a dinner spoon. Place the ball of ice-cream in the centre of one biscuit and place another biscuit on top. Apply gentle, even pressure to the top biscuit with the flat palm of your hand until the ice-cream spreads a little between biscuits. The biscuits will break easily, so it is important to be gentle.

Serve immediately!

On Popsicles and Pooches

Posted on January 29, 2015 by Deepa

Coffee Cardamon pops (1 of 3)

If you follow me on Instagram you would have seen that I’ve been so proud of my little boy this week. After tearing a ligament in his knee and hobbling around pathetically for a week, I finally took the leap and operated. We anaesthetised him, all 7.8 kg of cuteness. We stuck a needle into his little spine to deliver epidural pain relief. He had an entire team at his disposal. An anaesthetist, a surgeon, a vet student, two nurses and two trainee nurses. Many many two-leggeds for one tiny little nugget of a 4-legged. Then he was all draped up and for a little while I could forget that it was my precious little fur-child I was doing major surgery on. This helped as it had been all I could do not to curl up in a ball of nervousness leading up to the event.

Thankfully it all went according to plan and before I knew it I was packing a sleepy and sore bundle of fur into my car alongside his drip pump and medications. Two days on, he is vehemently disagreeing with the post-operative plan to keep him confined and is demanding in true small dog style to be given access to the rest of the house. He is using a well prepared arsenal of woeful looks, sad tail wags and softly incessant whimpers which even I as a veterinary professional am struggling to ignore.

But ignore we shall as the little body with the chubby little knee needs to heal. And if Cookie can withstand and recover from major surgery as an eleven year old pooch, I’d better do my part to ensure that his recovery is as smooth as possible.

All this has nothing to do with popsicles. However I am a firm believer that coffee and popsicles are enough reason to indulge in coffee and popsicles. These have a good caffeine buzz, with fragrant cardamom providing an extra jolt. Sweetened with rice syrup, they are almost toffee like, the warm flavours complementing the freeze. A grown-up popsicle, if you will.

Coffee, Cardamom & Yoghurt Popsicles

Makes 6

Get:

1/3 cup strongly brewed coffee
6 cardamom pods
1 cup full-fat Greek yoghurt
1/3 cup honey or rice syrup

Special Equipment:

Popsicle moulds
Freezer

Make:

Use a mortar and pestle to crush the whole cardamom pods until they break open and the seeds are roughly powdered. Place the seeds and pods in the coffee and set aside for 30 minutes to infuse. Once infused, pass the mixture through a strainer and discard the cardamom.

In a large bowl, whisk the yoghurt with the syrup or honey and cardamom infused coffee to form a smooth mixture. Fill the popsicle moulds, insert popsicle sticks and place in the freezer for at least 6 hours or overnight.

To serve, dip the popsicle moulds in hot water to make it easier to lift out the popsicles.

Mocha Tartlets

Posted on October 8, 2014October 28, 2014 by Deepa

It took me a long time after university to stop associating coffee with the torture of exams. Despite being an over-achiever at school, it took me quite a few years to get my groove at uni. And so frantic, caffeine fuelled all-nighters were the rule rather than the exception during vet school, much to the surprise of those who knew me in high-school. Couple that with the academically, physically and emotionally demanding nature of a vet degree, and it was a sure formula for one hot mess of a vet student come exam time. That year that we had 10 exams to complete in a two week period is particularly memorable, and I think it was after that year that I resolved to get my act together so that I wouldn’t have to sit important papers on two hours of sleep and a whole lot of liquid stimulation.

A forced wake-up from an unfairly short sleep wasn’t even the worst of it. The kicker was the mind-fog through which I would command the answers to surface as I tried to focus on the words on the page. Finally, there was the fumble of a bus ride home, when my brain was too numb with lack of sleep to even process whether I had performed adequately in the exam. Even to this day, looking at an energy drink brings back the faint nausea of those delirious, desperate and disillusioned all-nighters that I and my friends (yes, I had company in this silly behaviour) subjected ourselves to for 2 weeks every semester.

In the last few years I have felt that I am adult enough and forgetful enough to be able to savour the taste of coffee without the bone-chilling memories that my disorganised uni student self had attached to it. Good coffee, made well, truly is a wonderful thing. Those first few sips whose aromas fill the nostrils and which leave a trail of warmth down the oesophagus are a comfort and a wake-up call in one.

I take mine without sugar, always have, and find it is actually an offense to the coffee if sugar masks any of its flavour. On days when I’m feeling a bit decadent, I will also dip a piece of dark chocolate into it, holding it in there for a few seconds so that I can inelegantly suck off the top layer of melted chocolate before dipping it back in. Occasionally I will also drop a cube of chocolate in while the coffee is still very hot, so that I have something lovely to scoop out with a spoon after my last swig.

I don’t think there’s any uncertainty that I am all for the marriage of coffee and chocolate. These mocha tarts combine those two great lovers, and the nutty, gluten-free base does much to ground the whole thing and cut through the bittersweetness.

Mocha Tartlets (Gluten-free, refined sugar free)

Makes 18-20

Get:

For the Crust:
3 cups almond meal
115g butter at room temperature, plus extra for greasing
1 tbsp rice syrup or honey
1 pinch salt

For the filling:
2 cups raw cashews
1/3 cup strongly brewed, good quality coffee
1/3 cup Rice Syrup or honey
1/2 tsp cinnamon powder
150 g 70% dark chocolate
1/3 cup double cream

Special Equipment:
Mini tart cases or a muffin tin, greased well
A high speed food processor

Method:

Preheat the oven to 160 degrees Celsius. Spread the cashews out on an oven tray and bake for 4-5 mins until just starting to gain colour. Remove from the oven and allow to cool completely.

To make the crust, cut the butter into cubes and place in a large mixing bowl with the other crust ingredients. Using clean hands, rub the butter into the other ingredients to form a dough that you can knead. Knead for 2-3 minutes.

Pinch off portions of the dough the size of ping-pong balls (23-25g each). Flatten each ball between the palms and press into the tart cases or cups of the muffin tin. Press the dough evenly at the base and sides of the tins to a 3-4mm thickness. Place the tins on the middle shelf of the oven and bake for 10-15 mins until the cases are an even golden brown colour. Remove from the oven and allow to cool completely before removing the cases from the tins. Use the tip of a sharp knife to gently loosen the tart cases and facilitate removal from the tins.

While the tart cases are baking, make the filling. Place the cooled cashews in the bowl of the food processor and blitz on high speed, stopping intermittently, until a smooth butter is formed. Initially a meal will form, then a thick dough, then a smooth butter. Add the coffee, cinnamon and honey or rice syrup and blitz until an even mixture forms, stopping to scrape down the sides and bottom of the bowl to ensure all the nut butter is incorporated.

When all the tart cases are baked, cooled and removed from the tins, fill each one 1/2 to 2/3 with the filling. Place them in the freezer for an hour or so until they are firmly set.

Melt the chocolate in a double boiler or in the microwave in 20 to 30 second bursts. Take off the heat and add the cream, stirring quickly to form a smooth ganache. When the coffee filling has set, spoon small amounts (about a tsp) of the ganache onto the top of each tart and spread out a little with the back of the spoon.

Refrigerate until the ganache is firm. Serve as is or with a dollop of cream.

Leftover chocolate and coffee filling? Mix them together, firm up in the fridge and roll into balls to make mocha truffles!

Notes:

You could probably make 1 large tart in a standard sized tart tin if you prefer, although I have not tried that with this recipe.

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