Iced Tea Recipes 1 & 2 March 9, 2015 22:43

Enjoy a summer iced tea using Origin loose leave tea flavours or use pyramid tea bags

RECIPES 1 & 2

WILD BERRIES                                            MINTY JASMIN

24 Gr Forest Berry loose leaf tea                   24 Gr Loose Leaf Green Jasmine loose tea

4 cups simmering water                                 ½ cup mint leaves

4 cups of cold water                                       4 cups of simmering water

3 tsp lemon juice                                            ½ cup lemon juice

3 tbsp honey                                                    1/3 cup honey

                                                                        4 cups cold water

PREPARATION

1. Steep loose leave tea in( 80 degrees) water for 3 minutes in the simmering water
2. Strain the tea(remove loose leaf tea) and pour tea into a glass container with a tap( available from Habitat)
3. Stir in all other ingredience
4. Add cold water an ice and keep chilled in a fridge
5. Serve over ice in a chilled glass

Iced Tea Recipes 3 & 4 March 9, 2015 22:35

Enjoy a summer iced tea using Origin loose leave tea flavours or use pyramid tea bags

RECIPES 3 & 4

ZESTY LEMON WITH PASSION                                      LICORICE MINT

24 Gr orange pekoe loose leaf tea                 24 Gr Loose Leaf Green Jasmine loose tea

4 cups simmering water                                 mint leaves to sprinkle on top

4 cups of cold water                                       4 cups of boiling water

½ cup lemon juice                                           2 cinnamon sticks

1/3 cup honey                                                 1/3 cup honey

3/4 cup fresh orange juice                              4 cups cold water

4 passion fruit halved                                    

½ fresh mint leaves

PREPARATION

1. Steep loose leave tea in( 80dergrees) water for 3 minutes in the simmering water
2. Strain the tea(remove loose leaf tea) and pour tea into a glass container with a tap( available from Habitat)
3. Stir in all other ingredience
4. Add cold water an ice and keep chilled in a fridge
5. Serve over ice in a chilled glass

SERVES 8

Classic Espresso Martini December 23, 2014 10:02

An obvious cocktail choice for coffee lovers.

Ingredients

     .   30 ml premium vodka

• 30 ml freshly extracted coffee
• 30 ml DaVinci coffee syrup

Preparation:

• Place all ingredients into cocktail shaker with a generous portion of ice.
• Shake vigorously to produce a better foam.
• Pour into a chilled martini glass and garnish with two espresso beans.

Optional:

Float a teaspoon of cream on top.

Iced Coffee Frappé December 23, 2014 10:00

A truly refreshing ice-cold coffee experience.

Ingredients:

• 1 cup of ice
• 120 ml milk
• 30 ml espresso shot
• 30 ml DaVinci liquid Frappé

Optional Add 30 ml of any of the DaVinci syrups eg, peppermint or chocolate

Preparation:

Place all ingredients into a blender. Pulse/purée until frothy, and ice is pulverized. Serve in a beverage glass.

Cappuccino Soufflés December 23, 2014 09:57

A smooth and delicious dessert, flavoured with Oomph! Tasmanian Gourmet Coffee.

Ingredients:

• 3 egg yolks
• 1⁄3 cup (90g) caster sugar
• 1⁄2 cup milk
• 1⁄2 cup of strong plunged OOMPH! coffee
• 3 teaspoons gelatine
• 3 tablespoons boiling water
• 300ml thickened whipped cream
• Grated chocolate to decorate

Preparation:

1. Beat egg yolks and sugar in a bowl until light and fluffy.
2. Heat milk and add coffee.
3. Pour over egg mixture.
4. Continue to stir over a moderate heat until thickened. Let cool.
5. Sprinkle gelatine over boiling water in a small bowl. Stir until dissolved.
6. Fold gelatine and cream through the cooled mixture.
7. Pour mixture into four parfait dessert glasses. Refrigerate for 4 hours.
8. Before serving, add whipped cream and sprinkle with shaved chocolate.

Cappuccino Crisps December 23, 2014 09:52

Ingredients:

• 250g butter
• 200g sugar
• 6 tablespoons cocoa powder
• ¼ teaspoon ground cinnamon
• 1 egg
• 2 teaspoons of plunged OOMPH! coffee
• 1 teaspoon of vanilla extract
• 225g plain flour

Icing:

• 280g icing sugar
• 40ml hot milk
• 3 tablespoons butter
• 4 teaspoons cold plunged OOMPH! coffee
• 1 teaspoons vanilla extract
• 1 teaspoons olive oil
• 1 teaspoon of vanilla extract
• ¼ teaspoon salt

Preparation:

1. Beat butter, sugar, cocoa and cinnamon in large bowl.
2. Add egg and vanilla extract, then beat into mixture.
3. Place 1 teaspoon of coffee in a plunger, and add 30ml of hot water. Cool.
4. On a low speed, beat in the flour and coffee mixture.
5. Divide the dough in half, and shape to a disc. Wrap, and chill until firm.
6. Roll out the dough on a well-floured rolling surface
7. Preheat oven to 190°C. Have ready a cookie cutter of any shape you like.
8. Place 25mm apart on an ungreased cookie sheet. Cook for 8 minutes or until crisp.
9. To make icing sugar, place all ingredients in a bowl and slowly add hot water, blending to a smooth paste. Place in a plastic bag, snip end and drizzle over the crisps.