Herb damper

Serves 8

• 3 cups self-raising flour
• 1 teaspoon salt
• 1/3 cup flat-leaf parsley leaves, roughly chopped
• 1 bunch chives, finely chopped
• 80g butter, cubed, chilled
• 1 cup milk, at room temperature
• Semi-dried tomatoes, ham, salami, gherkins and chutney, to serve

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour and salt into a bowl. Stir in parsley and chives. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
2. Make a well in the centre of dry ingredients. Add milk. Mix lightly with a flat-bladed knife until mixture starts to come together (add a little extra milk if necessary). Turn dough onto a lightly floured board. Knead lightly. Shape into a 3cm-thick, 20cm round. Place dough onto prepared tray.
3. Using a sharp knife, score top of damper into 8 wedges. Dust lightly with a little flour. Bake for 20 to 25 minutes or until damper is light golden and sounds hollow when tapped on base.
4. Serve damper with semi-dried tomatoes, ham, salami, gherkins and chutney

Ginger-Coffee

Serves 1

• 1 teaspoon honey
• 1 knife point ginger
• 45ml espresso

1. Pour the honey and the ginger powder in a cup.
2. Prepare a strong espresso and let it directly flow into the cup.

Tip
Stir the espresso, the ginger powder and the honey well before drinking it.

Carajillo

Serves 1

• 1 espresso
• 30 ml Spanish brandy
• 1 tsp sugar
• 3 coffee beans

1. Pour brandy with sugar and coffee beans into an espresso cup.
2. Heat the mixture with the steam jet of the coffee machine or a Bunsen burner.
3. Ignite the heated brandy.
4. Make a fresh espresso in a pot and pour onto the burning brandy.

Irish Coffee

Serves 1

• 50 ml of half-whipped cream
• 1.5 brown cane sugar
• 1 cup of hot coffee (100ml)
• 4 cl of Irish Whiskey
• Heat-resistant, bulbous glass

1. Put the cane sugar in the glass
2. Heat the whiskey (steam)
3. Pour in the coffee, stir well
4. Let the cream glide carefully over the top - do not stir

C-52

Serves 1

• 45 ml espresso
• 20 ml whiskey liqueur
• 200 ml milk
• Chocolate sauce or cocoa powder

1. Prepare the espresso.
2. Pour the whiskey liqueur into a glass and add the espresso.
3. Prepare some milk foam and use it to fill the rest of the glass.

Serving suggestion
Decorate with chocolate sauce or cocoa powder.

Chocolate Coffee Kiss

Serves 1

• 3/4 fluid ounce coffee liqueur
• 3/4 fluid ounce Irish cream liqueur
• 1/2 fluid ounce creme de cacao liqueur
• 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
• 1 cup hot brewed coffee
• 2 tablespoons whipped cream
• 1 1/2 fluid ounces chocolate syrup

1. In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Fill mug with hot coffee. 
2. Top with a dollop of whipped cream, drizzle with chocolate syrup.

Kahlua® Iced Latte

Serves 1

• 2 fluid ounces Kahlua
• 2 fluid ounces chilled brewed coffee
• 1 fluid ounce milk or cream

1. Pour Kahlua into a highball glass filled with ice. Add coffee and milk or cream.