Madhouse Family Reviews

Coffee Break recipes from The Flavour Collective from Douwe Egberts

Rate this recipe!
Your rating

Overall rating 0 0 ratings

25 g polyunsaturated margarine
200 g light soft brown sugar
1 medium egg
350 g plain flour
25 g cocoa powder
1 ½ tsp bicarbonate of soda
200 ml low fat butter milk
1 tbsp
2 tsp water
1 tbsp toasted hazelnuts
50 g unsalted butter
150 g icing sugar
1 tbsp
2 tsp hot water
4 and line
2 baking tray
4. Bake in the oven for 12
5. Mix all the filling ingredients together in a bowl until smooth then spread evenly onto one half of a cooled shell, pressing another shell on top to make one whoopie pie. Repeat with the rest of the mixture.
12 mini cakes
2 medium eggs
50 g caster sugar
50 g plain flour, sifted
½ tsp The Flavour Collective Smooth Caramel coffee dissolved in
3 tsp hot water
75 g icing sugar, sifted
½ tsp The Flavour Collective Smooth Caramel coffee
3 tsp hot water
1 small bag of white chocolate chips
2. In a bowl whisk the eggs and sugar until the mixture has increased by two thirds of the original volume and leaves the trail of the whisk.
5. Set aside to cool for 10 minutes, then remove from the cake tin and cool on a wire rack.
450 ml single cream, double cream or low fat thick Greek yogurt
1 tbsp The Flavour Collective Delicate Vanilla coffee dissolved in
1 tsp hot water
4 medium egg yolks
100 g golden caster sugar
115 g caster sugar
2 tbsp water
4 oven
170 ml in size
2. Put the cream and coffee in a small pan and warm on a gentle heat for 5 minutes being careful not to boil. Remove from the heat and set aside.
3. In a bowl whisk the egg yolks and sugar together until pale and thick
4. Pour the mixture into the
6. To make the caramel topping, heat the remaining sugar with the water in a pan
3 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in
2 tbsp hot water
200 g milk chocolate, broken into small pieces
1 tbsp golden caster sugar
1 litre milk (skimmed or full fat)
1 tsp vanilla extract
1. In a pan mix together the coffee, chocolate and sugar over a low heat until the chocolate has melted.
2. In another pan pour in the milk and whisk to the boil until very frothy.
125 g plain white flour, sifted
½ tsp ground cinnamon
50 g icing sugar, sifted
100 g unsalted butter, at room temperature
1 medium egg yolk
1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in
2 tsp hot water
25 g toasted hazelnuts, chopped
50 g milk chocolate
4. In a large bowl mix the flour, cinnamon, icing sugar, egg yolk, coffee and nuts. Once evenly mixed, the biscuit dough should be soft and easily form a ball.
4. Bake for 8
6. Drizzle each biscuit with melted chocolate and allow to set before eating.
16 slices
400 g plain chocolate, broken into small pieces
120 g unsalted butter
140 g golden caster or soft brown sugar
100 ml single or whipping cream
2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in
2 tbsp hot water
5 medium eggs, beaten
2 tbsp plain flour, sifted
2. Place the chocolate, butter and sugar in a large pan over a low heat and melt the mixture slowly until it is just smooth.
4. Pour the mixture into the prepared tin and place into a roasting tin, half filled up with water before baking for
1 ½ hour
6. When cold, serve in slices with seasonal fruits like cherries, raspberry or redcurrants.
50 g unsalted butter
175 g light brown muscovado sugar
200 g self raising flour, sifted
1 tbsp golden syrup
2 tbsp black treacle
2 medium eggs, beaten
1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in
2 tsp hot water
225 g pitted dates, coarsely chopped
1 tbsp bicarbonate of soda
100 g light brown muscovado sugar
100 g unsalted butter
180 ml double cream
1 tbsp The Flavour Collective Smooth Caramel coffee dissolved in
2 tsp hot water
100 g caster sugar
2. For the caramel shard, heat the sugar in a heavy
3. For the cake mixture, cream the butter and sugar together in a large bowl until light and fluffy. Stir in the flour, syrup, black treacle, eggs and coffee.
300 ml water
8 minutes until the dates are soft
5. Pour into the cake tin and bake for about 40
6. To make the sauce, put all the ingredients into a pan and continually stirring until it comes to the boil
7. To serve, cut the cake into squares and drizzle with the sauce
2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in
100 ml hot water
4 scoops caramel or vanilla ice cream
2-3 heaped tbsp whipped cream
1. Make up the coffee and divide evenly into 2 heatproof glasses.
2 tbsp ice cream
4. As an extra indulgent treat, top with finely diced fudge pieces.
Iced Coffee
Cold water (dependent on glass size)
3 - 5 Ice cubes
Milk (to taste)
Sugar (to taste)
1 tsp of your favourite flavour of The Flavour Collective coffee
1. Put some cold water in a tall glass (about fifth of the capacity)
1 teaspoon
1 teaspoon of sugar
3. Use a milk frother to blend the mix for about one minute, until a rich and creamy foam is created. If you don