This is a super-creamy dessert, perfect after-dinner or as mid-afternoon break.
We used vegan ingredients but it can be prepared using normal milk and butter (as you preferred).
It is super-easy to make !
- 125 g of risotto / pudding rice
- 150 ml of water
- 3 tbs of instant Orzo♥Coffee
- 500ml of soya milk (you can also use normal milk or almond milk)
- 25 g of butter (we used soya margarine)
- 1tbs of caster sugar
To decorate: cacao dusting; chocolate drops or whipped cream
Rinse the rice before use. Place with the water in medium pan. Bring to the boil and then let it simmer for 5 minutes. Add the instant Orzo♥Coffee, stir well and add the (soya) milk. Bring to boil and allow to simmer gently for 20-30 minutes. Remember to stir frequently until the rice has become tender and the milk creamy and thick.
Once ready, remove from the stove and add the butter (or soya margarine) and the caster sugar. You could also add a tablespoon of rum or amaretto (for adults only).
Leave the rice pudding to stand for 15 minutes. Serve in individual coffee cups and decorate. You can add some whipped cream on the top or some chocolate drops or simply some cacao dusting.
This lovely cream dessert is perfect to enjoy warm but you can also place it in the fridge and eat cold the day after!
It is pancake day!To celebrate the day, treat yourself to some lovely Orzo♥Pancakes the recipe is very simple and they are perfect for breakfast and an afternoon treat.
1 cup of flour
1 tsp baking powder
1/4 tsp baking soda
A pinch of salt
1 and half tbsp of maple syrup
1 cup milk
1 large eggs
2 tbsp instant Orzo♥Coffee
In one bowl mix together the dry ingredients (flour, baking powder, baking soda and salt). In a small cup dissolve the 2 tbsp of Orzo♥Coffee with a little hot water (1 tbsp of water should be enough). In a separate bowl wish together egg, milk, maple syrup and then add the dissolved Orzo♥Coffee. Time to mix together dry and wet ingredients, to obtain a creamy and silk pancake mix.
Time to pour your mix in the hot pancake pan. We use heart shaped moulds to obtain heart shaped pancakes (St Valentine is very close after all!). Leave the mix to harden and then turn around the pancake after a minute or so.
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It is time to serve and enjoy your Orzo♥Coffee pancakes!
Perfect with a little maple syrup, some icing sugar or some vanilla ice-cream
This recipe is from a lovely Italian food blog called 'Farina di Gio'
. Thanks to Giovanna
for sharing with us the recipe of BISCORZI (biscuits with caffe' d'orzo)
280 g of rice flour
190 g of margarine
70 g of icing sugar
1 egg yolk
3 tbsp of instant OrzoCoffee
1 tbsp of barley malt extract (dissolved in half a glass of warm milk)
This recipes uses a biscuit press, as the dough is very soft.
Mix the margarine with the sugar. Add the egg yolk and mix again.
Add the instant OrzoCoffee and the flour little by little. When the dough has become too hard to mix, gradually add the warm milk with the barley malt extract.
It is now time to work the dough with your hands, making it very smooth and homogeneous. Put the dough in the fridge for 10 minutes.
You can now put the dough in the cookie press and create your BISCORZI directly over a greaseproof paper ready to go in the oven.
Place in the oven at 170° for 15 minutes.
Enjoy your BISCORZI with a freshly brewed Orzo Coffee :-)
Image © 2013 Farina di Gio www.farinadigio.eu
Image © 2013 Farina di Gio www.farinadigio.eu
We know already how well the lovely taste of halzenut complement our Orzo♥Coffee but we really do not like adding syrups or flavouring to our 100% natural orzo...so we found a great new solution: Alpro Halzenut Orzo♥Latte.
Just brew your usual Orzo♥Coffee and on the side warm up some Alpro Halzenut
( no lactose or animal fat, and no artificial flavours, colours or preservatives but still full of taste - just want we like!). Add Alpro Halzenut to your cup of Orzo♥Coffee. You can even add a sprinkle of cocoa. It is the best healthy treat for this cold weather!
This is a very indulgent recipe, perfect for a New Year Eve party or for a classical dessert after dinner.
The smooth aroma of orzo coffee is perfectly complemented by a white or dark chocolate sauce
IngredientsFor the Panna Cotta
300 ml of milk
300 ml of double cream
3 tablespoons of instant orzo coffee
60 g of sugar
1 teaspoon of VegeSetFor the chocolate sauce
100 g of dark chocolate
50 g of double cream
Pour the milk, cream, sugar and instant orzo coffee into a pan. Sprinkle VegeSet evenly on the top, whisk immediately whilst bringing the mixture to almost boiling.
When ready, pour into individual ramekins and let the mix cool down. When cool, leave in fridge to set for a few hours.
Once the panna cotta is full set, it is time to prepare the chocolate sauce!
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Break the chocolate in pieces and melt it 'bain marie' with the cream until it is all smooth.
You are ready to prepare your dessert. Turn each panna cotta up side down on a plate and use the chocolate sauce on top or simply to decorate the plate.
Thanks to the Marina @tartemaison, from the 'La Tarte Maison
' blog for sharing this lovely recipe with us. These delicious aniseed and orzo biscotti are perfect for an afternoon caffe' d'orzo break!
Aniseed and barley have been a perfect couple for centuries. In fact if you fancy adding a different and natural flavour to your Orzocoffee try to brew it with a few aniseeds, it’s a perfect match.
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180 g of plain flour
80 g butter
80 g soft brown sugar Muscovado
4 teaspoons of finely ground roasted Orzo Coffee
1/4 a teaspoon of ground aniseeds
1 teaspoon of cream of tartar
A pinch of salt
In a bowl mix sugar and butter still cold from the fridge. Add one egg, sift together the flour and the remaining ingredients and mix together.
Let your dough set in the fridge for about 30 minutes. When time is up, make small balls the size of a nut, place them on a baking tray covered with baking paper and bake for approx 12 minutes at 170°.
Baking time depends also on your oven, as a rule of thumb your biscotti should be ready when they start to turn slightly brown and the surface start to crack. Remove from oven and leave to cool before enjoying them with a nice cuppa of Orzo.
Photo by Martina Aldegheri
250 g of plain flour
150 g of natural yogurt
180 g sugar
2 tablespoons of instant orzo coffee
1 tsp of baking powder
70/80 g of chocolate chips
In a bowl beat the egg yolks and sugar using an electric whisk, then add yogurt and stir together till you get a creamy and uniform texture. Sift together the flour and baking powder, add instant soluble orzocoffee and chocolate chips, whisk egg whites to stiff peaks and add to the mix, with a pinch of salt, stirring from the bottom up.
Pour the mixture in a pan that you will have previously buttered and covered with flour, put your cake in the oven at 180° C for 25-35 minutes.
When it is ready, take it out of the oven and let it cool down. Dust it with a bit of icing sugar and “ecco fatto” (Italian for voilà), ready to be enjoyed.
Photo by Martina Aldegheri www.cookiesteaandmakeup.com
It is Halloween!
To celebrate this spooky day we have prepared some orzo coffee and pumpkin cupcakes (it is also vegan) ...
They look scary but they are quite delicious !
Thanks to the lovely Hannah at Hannah Banana Bakery
for suggesting we try this recipe with our orzo coffee.
We read a few online recipe and this is our version of the Mexican Cafe' De Olla - Orzo Mexican Coffee.
Ingredients (making a pot for 2/3):
4 tablespoons of Orzo♥Coffee Originale: Organic Ground Roasted Barley
1 Cinnamon stick
1/4 of teaspoon of nutmeg
2 teaspoons of dark brown sugar
1 tablespoon of orange juice
Put the kettle on.
While the water boils, prepare your french press with 4 tablespoons of orzo♥coffee, 1/4 of a teaspoon of nutmeg and the cinnamon stick broken in pieces.
In the meantime, squeeze also the juce from your orange to add later
Pour the hot water in the french press and let orzo and spices brew for 5 minutes.
After 5 minutes, add in also the sugar and 1 tablespoon of orange juice and stir a final time, before pressing orzo♥coffee down.
Time to enjoy your Mexican style orzo♥coffee. You also add a bit of soya milk to complement its taste.
Easy to make and delicious to eat. These orzo, choc chip and butterscotch cookies are definitely moreish and you will need to keep the biscuit barrel in a hidden or safe place to make sure they last more than a day.