STEAK SANDWICHS & FORTISSIO LUNGO
SERVES 6 - PREPARATION TIME: 10 minutes - COOKING TIME: 20 minutes
INGREDIENTS: 6 Fortissio Lungo capsules (6 x 110 ml). 6 focaccia loaves - 6 slices rumpsteak (800 g) - 3 onions - 50 g butter - 1 tbsp. sugar - 1 tbsp. balsamic vinegar - 6 slices bacon - 6 slices cheddar - 6 iceberg lettuce leaves - 6 tbsp. mayonnaise - 2 tbsp. ketchup - 1 tsp. sambal or chili paste - olive oil - salt - pepper.
Slice onions, brown them in a pan with 20 g butter; season with salt, pepper and sugar and cook over low heat for about 10 minutes until caramelised. Add balsamic vinegar and set aside. Fry bacon in a pan or grill in oven for 5 minutes. Slice open focaccias, spread insides with a mixture of mayonnaise, ketchup and sambal. Add a drizzle of olive oil and lettuce cut into strips. Pan-fry meat for 2 minutes on each side with remaining butter. Season with salt and pepper and slice meat into thin strips. Place meat immediately into bread with cheese, grilled bacon, and enjoy hot. Serve with a Fortissio Lungo.
Glass Lungo Cup (Nespresso by Antoine Cahen).
TACOS DORADOS & KAZAAR
SERVES 6 - PREPARATION TIME: 15 minutes - COOKING TIME: 30 minutes
INGREDIENTS: 6 Kazaar capsules (6 x 25 ml) - 6 flour tortillas - 600 g minced chicken - 2 onions - 2 cloves garlic - 2 green peppers - 2 tomatoes - 1 tsp. paprika - 1 small fresh chili pepper - 1 bunch Coriander - 2 avocados - juice of 2 limes - olive oil - salt - pepper.
Brown the chopped onions and garlic in a pan with olive oil, add minced chicken. When chicken is golden brown, add diced green peppers. Cook for another 5 minutes. Add chopped tomatoes, half the chopped coriander, salt, pepper, paprika, and half a glass of water. Cover and simmer 20 minutes. Then add cubed avocados and remainder of finely chopped coriander, lemon juice, and serve in tortillas. Serve with a Kazaar.
Ritual Ristretto Cup (Nespresso).
MANGO-CHICKEN BAGELS & BUKEELA KA ETHIOPIA
SERVES 6 - PREPARATION TIME: 20 minutes - COOKING TIME: 10 minutes
INGREDIENTS: 6 Bukeela ka Ethiopia capsules (6 x 110 ml). 6 bagels - 3 chicken fillets (600 g) - 2 red onions - 2 mangoes - 50 g rocket - salt - fresh-ground pepper - 3 tbsp. Thai sweet chili sauce - olive oil.
Brown chicken fillets in a pan with a little olive oil, moisten with 10 cl water and cook for 10 minutes over a low heat until liquid evaporates. Set aside. Peel mangoes and cut into strips, season with salt and pepper. Peel onions and cut into thin slices. Finely chop chicken fillets. Cut bagels in half horizontally, spread with Thai sweet chilli sauce and form sandwiches by stacking chicken, mango, onion and rocket. Serve with a Bukeela ka Ethiopia.
PIXIE Bukeela ka Ethiopia Lungo Cup (Nespresso).
KALE SALAD WITH RASPBERRIES & VOLLUTO
SERVES 6 – PREPARATION TIME: 20 minutes - COOKING TIME: 4 minutes
INGREDIENTS: 6 Volluto capsules (6 x 40 ml) - 6 kale (or green cabbage) leaves - 100 g pine nuts - 150 g pecorino - 250 g raspberries. Vinaigrette dressing: 6 tbsp. olive oil - juice of 1 lemon - 1 tbsp. sherry vinegar - 1 tbsp. liquid honey - 2 tbsp. hot water - 2 pinches sea salt - pepper.
Toast the pine nuts in a dry pan. Wash kale, drain well, chop finely with a large knife and place in a salad bowl. Coarsely grate cheese over the bowl, add pine nuts and raspberries. Mix all vinaigrette ingredients, pour over salad, gently toss. Refrigerate salad until serving. Serve with a Volluto.
CitiZ Espresso Cup (Nespresso).
Direction Marie Leteuré - Styling Élodie Rambaud - Photography Jérôme Bilic.