FORTISSIO LUNGO & POTATO RÖSTI WITH BOILED EGG AND BACON
SERVES 6 PREPARATION TIME: 20 min COOKING TIME: 20 min
INGREDIENTS: 6 Fortissio Lungo capsules (6 x 110 ml)
For the Rösti: 800 g (1lb 12 oz) potatoes - oil - butter - 6 thin-cut slices of bacon - 6 boiled eggs - salt - ground pepper.
Peel the potatoes, wipe with kitchen roll and grate. Heat a little oil and butter in a non-stick pan. Shape the grated potato into small rounds and fry in the pan over low heat for around 20 minutes, turning regularly until golden. Season to taste. Fry the bacon at the side of the pan or in another pan with a drop of oil. Cook the eggs in boiling water for 3 or 4 minutes. Serve the röstis with the bacon, boiled eggs and toast. Serve with a Fortissio Lungo.
Glass Lungo cup (Nespresso). Production Marie Leteuré Stylist Élodie Rambaud Photography Jérôme Bilic
ROMA & CENOVIS AND BINDENFLEISCH BITES
PREPARATION TIME: 30 min RESTING TIME: at least 30 min COOKING TIME: 25 min
INGREDIENTS: 6 Roma capsules (6 x 40 ml)
For the bites: 500 g (14 oz) flour - 150 ml (5 fl oz) warm semi-skimmed milk at room temperature - 40 g (1 ½ oz) melted butter - 5 g yeast - salt - 50 g (2 oz) bicarbonate of soda - Cenovis (or Marmite) - 12 slices of Bindenfleisch - butter to spread.
Mix the yeast with the warm milk, pour into a food processor, then add the flour, 150 ml water, butter and 5 g salt. Knead the dough at a low speed until it is consistent and does not stick to the side of the bowl, adding a little flour if necessary. Leave the dough in a warm place to rise for at least 30 minutes. Shape into small oblong rolls. Pre-heat the oven to 200 °C (gas mark 6 - 7), remove the tray from the oven and cover in baking paper. Pour 1 litre of water, the bicarbonate of soda and 4 pinches of salt into a large saucepan. Place two rolls at a time in the boiling water and remove as soon as they rise to the surface. Place the rolls on the tray, cut two diagonal lines on the top, and cook in the oven for 20 to 25 minutes. Leave to cool then halve and butter the rolls. Spread Cenovis (or Marmite) on one half and put the Bindenfleisch on the other. Serve with a Roma.
Ritual Espresso cup (Nespresso - design Andrée Putman). Plate (Atelier de Madame M). Production Marie Leteuré Stylist Élodie Rambaud Photography Jérôme Bilic
Espresso Macchiato Capriccio & Bircher Muesli
PREPARATION TIME: 20 min COOLING TIME: 4 hrs
INGREDIENTS: 6 Capriccio capsules (6 x 40 ml) - 2 teaspoons of frothed milk per cup.
For the muesli: 3 apples - 1 banana - 150 g ( 5 oz) porridge oats - 200 ml (7 fl oz) milk - 250 g (9 oz) cream cheese - 2 natural yoghurts - 1 lemon - 1 tablespoon of honey - 2 or 3 kinds of frozen summer fruits.
In a large bowl, pour the milk over the porridge oats. Peel the apples, keep one aside to dice and grate the others into the bowl. Add the lemon juice, cream cheese, yoghurts, honey, diced apple, banana and the summer fruits chopped into small pieces. Mix gently and refrigerate for at least 4 hours. This muesli can be kept for 3 or 4 days in the fridge. Serve with an Espresso Macchiato prepared with a Capriccio and 2 teaspoons of frothed milk.
Glass Lungo cup (Nespresso). Bowl (Mud Australia). Production Marie Leteuré Stylist Élodie Rambaud Photography Jérôme Bilic
CAPPUCCINO VOLLUTO & FRENCH TOAST
SERVES 6 PREPARATION TIME: 10 min COOKING TIME: 15 min
INGREDIENTS: 6 Volluto capsules (6 x 40 ml) - hot frothed milk.
For the French toast: 300 ml (10 ½ fl oz) milk - 3 eggs - 100 g (4 oz) sugar - 1 teaspoon of cinnamon - 6 slices of slightly dry bread - butter for cooking.
Beat the eggs with the sugar and cinnamon. Soak the slices of bread in the warm or hot milk then in the egg mixture and fry on both sides in a pan with butter. Dust with a little sugar just before serving. Serve with a cappuccino made with a Volluto and hot frothed milk.
Glass Cappuccino cup (Nespresso). Production Marie Leteuré Stylist Élodie Rambaud Photography Jérôme Bilic