Who says you can only get that delicious coffee aroma in your morning cuppa? These yummy recipes, from New York-style cheesecake to French toast and steak will entice you to get cooking with your brew.
Wake-up-and-go coconut and mint iced coffee
Serves 4 // Cooking time 10 minutes
Ingredients
Punnet mint leaves
4 glasses ice cubes
1½ cups coconut milk, whisked until smooth
1½ cups cow’s milk
2 cups strong black coffee, cooled
4 sprigs mint, to serve
Method
- Divide mint leaves between 4 tall glasses and muddle to release the flavour.
- Fill glasses with ice.
- Whisk the two milks until smooth and pour into glasses.
- Top with black coffee and stir to combine.
- Serve chilled with fresh mint.
Tip: Use coffee ice cubes to prevent watering down your drinks. Just freeze some black coffee in an ice tray overnight!
Recipe & styling: Kate Turner
Photography: Sean Dollery
Also read: 4 coffee mistakes that ruin the taste of your brew
Coffee French toast
Serves 4 // Cooking time 15 minutes
Ingredients
2 Tbsp instant coffee
2 Tbsp hot water
8 eggs
½ cup milk
1 tsp vanilla essence
Pinch of salt
8 thick slices bread
6 Tbsp sugar
6 Tbsp flaked almonds
Butter, to fry
Icing sugar, to dust
Method
- Dissolve the coffee in the water and stir to form a paste.
- Whisk together the coffee paste, eggs, milk, vanilla and salt.
- Soak the bread in the egg mixture for a few minutes on each side. Coat with the sugar and almonds.
- In a pan, fry the bread in butter for 4 minutes on each side until golden.
- To serve, lightly dust the slices with icing sugar.
Coffee steak sarmies
Serves 4 // Cooking time 15 minutes
Ingredients
250 g hanger steak
¼ cup ground coffee
5 Tbsp olive oil
Salt and black pepper
¼ cup mustard
¼ cup mayonnaise
5 Tbsp lemon juice
1 ciabatta, halved lengthways
1 red onion, peeled and thinly sliced
Handful rocket
Method
- Rub the steak with the coffee, drizzle with olive oil and season with salt and pepper.
- Heat a griddle pan until smoking hot. Fry the steak for 3 minutes on each side. Allow to rest for 5 minutes, then slice.
- Mix the mustard, mayo and lemon juice.
- Spread half the mixture on the bottom half of the ciabatta, top with the steak, onion and rocket, drizzle with remaining sauce and sandwich with the other half of the ciabatta.
- Slice into sandwiches or wrap in paper or foil for a delicious takeaway!
Recipe & styling: Chiara Turilli
Photography: Samantha Pinto
Coffee-rubbed silverside with chocolate-chilli butter
Serves 8 // Hands-on 15 minutes // Hands-off 75 minutes
Ingredients
3 Tbsp ground coffee
2 Tbsp brown sugar
1 Tbsp salt
2 tsp onion flakes
1 tsp paprika
1 tsp ground black pepper
1 tsp ground coriander
1 tsp cumin seeds
2 tbsp Dijon mustard
1.6 kg silverside beef
1 Tbsp vegetable oil
2 large leeks, thinly sliced
1 garlic bulb, halved
100g butter, at room temperature
80g dark chocolate, grated
½ tsp chilli flakes
Method
- Preheat the oven to 180°C.
- Using a mortar and pestle or hand blender, grind the coffee, sugar, salt, onion flakes, paprika, pepper, coriander and cumin seeds to a fine powder. Rub the Dijon mustard over the surface of the meat and coat in the spice mix.
- Drizzle the oil on a baking tray. Add the leeks and garlic and place the meat on top. Cover with foil.
- Roast for an hour, until the centre of the meat reaches 53–58°C. Remove from the oven and rest for 15 minutes.
- Combine the butter with the dark chocolate and chilli flakes. Roll up in cling film to create a tight cylinder and twist both ends. Chill in the fridge until set.
- Carve the roast and serve it in its own gravy, topped with slices of the chocolate-chilli butter.
New York-style coffee cake
Serves 6 // Cooking time 1 hour 10 minutes
Ingredients
For the topping
115g butter, melted
155g brown sugar
1 Tbsp coffee granules
1 tsp cinnamon
Pinch salt
220g flour
For the cake
315g flour
1 tsp bicarbonate of soda
¾ tsp baking powder
1 tsp salt
300g caster sugar
170g butter, room temperature
2 large eggs
1 cup buttermilk
1 vanilla pod, seeds only
½ cup strong filter coffee, hot
Icing sugar, to dust
Method
For the topping
- Combine the melted butter, sugar, coffee, cinnamon and salt.
- Add the flour, mixing until a soft dough forms. Refrigerate.
For the cake
- Preheat oven to 180°C. Prep a 23 cm spring-form tin.
- Sift the flour, bicarb, baking powder and salt together.
- In a separate bowl, cream the sugar and butter until fluffy.
- Add the eggs, one at a time, beating after each addition until well blended.
- Add buttermilk and vanilla seeds and combine. Add flour mixture slowly, folding until just incorporated after each addition
- Pour the batter into the tin and spread gently with a knife.
- Crumble the topping over the batter, spreading evenly. Bake for 40 minutes or until a skewer comes out clean. Leave to cool.
- Before serving, pour over the hot filter coffee, then dust with icing sugar.
Also read: 4 baking tips you may not have known about
