Our coffee guru Jessica has been busy crafting a recipe to make an Affogato at home. Using our new Peruvian decaf, the chocolatey bitterness of the coffee combines perfectly with the sweet, velvety ice cream.
To make 4 affogati (unless you like a lot of coffee):
- 40g Peru Decaf (grind size medium)
- 200 ml hot water
- 4 scoops of Vanilla ice cream
- 80g of honeycomb pieces
This recipe was made with an Aeropress but you can definitely also use a cafetière.
- Pour 80ml of hot water over the ground coffee, saturating the ground evenly.
- Let it ‘bloom’ for 30 seconds. This helps release all of the CO2 left over from roasting, you might even see the coffee bubble a bit.
- Pour the remaining 120g of hot water and stir for another 40 seconds
- Begin to press your Aeropress or pour out the brew from your cafetière into a pouring jug.
- Take 1 generous scoop of vanilla ice cream and place in your glass, pour over 40ml of your DIY espresso
- Finish by crumbling the honeycomb on top.
We believe that all coffee experiences should reflect our commitment to craft. From the beans we use, to how we steam and texturise the milks we serve them with. Decaffeinated coffee is no different. Our decision to offer premium, natural decaf honours our belief that every coffee should be a good coffee. We worked closely with our friends at Union Hand-Roasted to find the best decaf, and we are proud to offer Andes Mountain Organic Decaf, from Peru.
Union Hand-Roasted Coffee is committed to using natural processes to remove caffeine from green coffee to create this decaf. This chemical-free method uses only water and CO2. It keeps in all of the flavour and aroma that we associate with tasty coffee while retaining anti-oxidant rich phenols that offer the wellness properties associated with coffee, all while helping us to avoid caffeine.
Enjoying coffee means enjoying flavour. The sweetness of our decaf creates balance and a pleasant mouthfeel. Its chocolatey bitterness is satisfying and mouth-watering, while the natural fruity acidity is refreshing. We love the unique character of this special organic-certified origin.
Our Andes Mountain Organic decaf respects our natural rhythms. We see wellness as a holistic practice, where sharing enjoyment and pleasure in what we eat and drink creates balance in our lives. It’s all about following your own rhythm. Starting your day with a flat white. Enjoying an espresso after lunch. Sharing cake with friends over a decaf latte in the afternoon. Each of these parts of the day offer moments to reflect, recharge and enjoy.
Inspired by a recent trip to Sri Lanka, our coffee guru Jessica has created a coconut hot chocolate, infused with cinnamon. Perfect for chilly mornings at home.
To make two small mugs:
- 3 tbsp 100% cocoa powder (we used Zuma, a natural-process Peruvian cocoa)
- 1 tbsp organic coconut syrup, or agave also works well
- 500ml unsweetened coconut milk (we used Plenish, which has a dash of salt)
- 1 Ceylon cinnamon stick
- A pinch of ground cinnamon, to serve
- 1 tbsp hot water
- Pour the coconut milk into a saucepan and heat on a low flame, adding the cinnamon stick.
- Spoon 3 tbsp of cocoa powder into a cup, then add a splash of boiling hot water to make it into a smooth paste, working out any lumps with the back of a spoon. Add a splash more water until it’s a creamy consistency.
- Add the coconut syrup to the cocoa powder mixture, starting with 1 tbsp. (You can add more at the end, to taste)
- Once the coconut milk is hot, take the saucepan off the heat and remove the cinnamon stick.
- Stir in the cocoa mixture until it’s thoroughly combined. Taste for sweetness, adding more coconut syrup if necessary.
- Pour into mugs and sprinkle with ground cinnamon. Curling up on the sofa highly recommended.
There’s no better antidote to cold winter weather than a hot cheese toastie, so we asked our cheesemonger and friend Rhuaridh of Buchanan’s Cheese, to share his ultimate cheese toastie recipe.
Ingredients to make one toastie:
2 slices of sourdough – we used our Waste Bread
100g Caerphilly cheese, crumbled
100g Ham Hock – we used Waitrose’s Pulled Ham Hock
1 leek, finely chopped into rings
- Add a knob of butter to a frying pan, then add the leek and sweat it down until soft.
- Butter the bread on both sides, then start to fill the toastie, leek first, then a layer of ham hock, finished with the Caerphilly, holding back a small handful of cheese. Season with pepper and close the sandwich.
- Heat another knob of butter in the frying pan at a medium heat. Sprinkle in a little more cheese to go underneath the bread.
- Carefully place the toastie in the pan, then place a stack of plates on top to press it down. After about three minutes, remove the plates and check the sandwich. Flip the toastie once the underside is crisp and golden brown, sprinkling a little more cheese into the pan to go underneath.
- After another two to three minutes, make sure the toastie is golden on both sides.
- Serve it with a side salad, or eat it straight from the pan if, like us, you can’t wait.
To capture a slice of life on Home Farm, we put our baker’s dozen of questions to Mary Quicke, whose family have run the Devonshire farm for 14 generations, and whose cheese we love to eat.
1. What time did you get up this morning?
2. How do you take your coffee?
I prefer tea. A flat white, if I must.
3. What do you usually have for breakfast?
Cheese starter (like a cheddary yogurt – yum), fruit that I grow in my garden, seeds, nuts, rolled oats and wheat germ.
4. How do you and GAIL’s know each other?
You make magic out of our cheese, butter, whey and buttermilk.
5. What’s the first food you remember loving as a child?
6. Have you ever baked bread? How did that go?
I love baking bread. My mother taught all her six children to bake the Doris Grant loaf, with wholemeal flour and a single rise. My favourite is a seedy spelt wholemeal loaf.
7. What does the smell of freshly baked bread remind you of?
Home. Comfort. Love. Happiness
8. What do you spread on your toast?
Quicke’s whey butter.
9. For us, bread is the fundamental thing. What’s fundamental for you?
Cheese! With great bread. And salad that I grow from heaps of different plants.
10. What’s in your ultimate sandwich?
Homemade wholemeal bread, or a sourdough if it’s not my own. Our whey butter and Cheddar and plenty of my salad leaves crammed in.
11. If we could give you a lifetime supply of anything we make, what would that be?
12. We work with three primary ingredients. Four if you include time. What are the main ingredients in your life and work, concrete or abstract?
Milk, starter, rennet, salt, time and love.
13. What would you do for a living if not this?
That’s difficult – maybe I’d make extraordinary flavoured salads?
We work closely with our friends at Quicke’s to ensure nothing from the Clothbound Cheddar that we buy goes to waste; from the whey strained from the curds at the beginning of the process, to the crumbly bits that don’t make it into a slice.
We first met Quicke’s on our quest to find the perfect cheddar for our Ham and Cheese Sandwich. We still love the richness of Quicke’s Clothbound Cheddar, and to us it’s the perfect pairing with roasted ham, mustard butter and French Dark Sourdough, which is why it’s been pride of place in our bakeries ever since.
QUICKE’S WHEY BUTTER
We’re proud to butter our toast with Quicke’s Whey Butter. It’s made with whey cream, a bi-product from the Cheddar cheese-making process that would otherwise go to waste. Quicke’s add milk from their grass-fed herd to the whey cream and follow a rare heritage recipe to make the butter.
Whey butter is recognised by the slow foods movement as one of the great ‘forgotten foods’ and we love its rich and nutty flavour. Come in to try some on toast or a freshly baked Cheese and Chive Scone.
CHEDDAR SOURDOUGH STICK
We started selling this bread in our shops this year – it’s made with Quicke’s Clothbound Cheddar and we love it on its own and we also make a lunch or tea sandwich with smoked Merano Speck.
We buy the whole wheel of cheese from Quicke’s for our Ham and Cheese sandwich, but to get a clean slice, the ‘core’ of the cheese is removed for easier cutting.
To put the core to good use, we’ve developed the Cheddar Stick, which is made using the offcuts of the Clothbound Cheddar. We mix the offcuts into a sourdough base, with thyme, sea salt and extra virgin olive oil.
As the amount of offcuts fluctuates depending on how many Ham and Cheese sandwiches we make, so does the number of Cheddar Sticks that we bake.
We are excited by both the opportunity and challenge of working with Quicke’s beautiful dairy – watch this space as we keep developing more recipes.
Click here to read our Baker’s Dozen with Mary Quicke, whose family have run the Devonshire farm for 14 generations.