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Afternoon Coffee

Afternoon te ais a traditional British Ritual. The quaint pleasure of silver teapots and scones, dainty sandwiches and cakes is enjoying renewed popularity in London, whether served at the table of a stately home or on the lawn of a charming cottage. so what happens when you throw coffee into the mix?



MAKES 4 SMALL MUGS PREPARATION: 2 min. INGREDIENTS: 8 Cosi capsules (8 x 40 ml) - 4 teaspoons of sugar cane syrup - 4 tablespoons of Trois Rivières white rum.

Warm the mugs by running them under hot water. Pour a teaspoon of syrup and a tablespoon of rum into each one. Immediately add 2 Cosi Espressos (2 x 40 ml) to each mug and stir.


MAKES 4 SANDWICHES PREPARATION: 10 min. INGREDIENTS : 8 slices of white bread - 4 slices of smoked salmon (160 g or 6 oz) - 1 cucumber - 250 g (9 oz) cottage cheese - 3 tablespoons of Piccalilli sauce - 3 sprigs of dill - ground pepper.

Toast the bread. Mix the cottage cheese with the Piccalilli sauce, chopped dill and pepper. Peel the cucumber and shave off fine strips using a peeler. Spread the cottage cheese on four slices of bread, add the salmon and the cucumber strips, and arrange the four remaining slices on top, applying gentle pressure with the palm of your hand. Remove the crusts and cut each sandwich in two.

Take a break between meetings with a coffee, a sandwich and the latest news.



MAKES 4 CUPS PREPARATION: 5 min. COOKING: 5 min. INGREDIENTS : 4 Indriya from India capsules (4 x 40 ml) - 2 cinnamon sticks - 2 star anises - 4 green cardamon seeds - 4 coriander seeds - 2 peppercorns - 100 ml (4 fl . oz.) water - 50 g (2 oz) sugar.

Pour the water, sugar and spices into a saucepan and boil for 5 min. Remove from the heat, leave to infuse for 5 min. and filter the syrup obtained. Pour 1 tablespoon of syrup and an Espresso (40 ml) into each cup.


MAKES 4 INDIVIDUAL PIES PREPARATION: 10 min. COOKING: 35 min. INGREDIENTS : 4 apples - 30 g (1 oz) butter - 30 g (1 oz) sugar - 1 tablespoon cinnamon - 4 teaspoons of single cream - granulated sugar. To make the pastry: 250 g (9 oz) plain flour - 125 g (5 oz) butter + a knob to grease the tins - 40 g (1½ oz) sugar - 1 egg - 4 tablespoons of milk - salt. Or 1 ready-rolled shortcrust pastry - 1 egg to brush the pastry.

Place the flour, salt and sugar in a food processor along with the chopped butter, and mix until you obtain a breadcrumb texture. Add the egg and milk and blend gradually until the pastry forms a ball. Chill in the refrigerator. Peel the apples, roughly grate them and put them in a pan to simmer with the butter, sugar, cinnamon and a small glass of water for around 10 min., stirring frequently. Leave to cool. Pre-heat the oven to 180°C (gas mark 6) and grease 4 individual pie tins. Roll the pastry out on a surface dusted with flour and cut out 4 circles with the same diameter as the tins, prick them a few times with a fork and transfer them to the tins. Divide the cooked apples between the four pastry circles and add 1 spoon of cream. Beat the egg and brush it around the edge of the pastry. Cut 4 circles from the remaining pastry, score the underside using a sharp knife and place them on the pies, using the end of your fingers to stick the pastry together. Brush the top with the rest of the beaten egg, sprinkle with granulated sugar and cook for around 25 min.

A treat to keep you going until dinner.

Production : Marie Leteuré - Stylist : Élodie Rambaud - Photography : Jérôme Bilic

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