Category Archives: Recipes

Warm Up this Fall with Nespresso’s Apple Ginger Coffee Recipe


Nespress Apple Ginger Recipe

When you’re entertaining at home this fall, don’t leave the flavors of the season exclusively on the dining room table. Impress your friends (and warm them up) with a hint of apple, cinnamon, and ginger with the after-dinner coffee. This simple, at-home Nespresso recipe also makes a fab drink to help you wake up in the morning.


·         1 capsule of Linizio Lungo Grand Cru (or Decaffeinato Lungo)

·         1 Apple & Ginger herbal tea bag

·         2 teaspoons of maple syrup

·         3 tablespoons of milk froth

·         A pinch of ground cinnamon


·  Place the herbal tea bag in a Cappuccino cup and prepare your Grand Cru directly onto it

·  Allow the apple and ginger tea to infuse for 4 minutes, then remove the bag

·  Add the maple syrup to the coffee and set aside

·  Prepare the milk froth using the steam nozzle of your Nespresso machine or the    Aeroccino milk frother

·Place 3 tablespoons of frothed milk on top of the coffee and sprinkle with ground cinnamon

Say Good Morning with Nespresso’s Coffee Pancakes with a Double Espresso

Nespresso Coffee Pancakes


The satisfyingly sweet aroma of pancakes cooking in butter flavoured with a grand cru coffee is pure seduction.

Preparation (4 persons)

  • Mix the flour and the vanilla sugar in a bowl.
  • Add 4 eggs, and whisk it all, adding milk.
  • Melt the butter and add to the dough.
  • Add the Grand Cru Vivalto Lungo.
  • Put some butter in a baking pan and let it melt.
  • Put some dough in the baking pan and turn it when the side is slightly brown.
  • Add some sugar/ marmalade/ chocolate spread on the pancake and combine with a Vivalto Lungo.

Accessories for this recipe

10 min. + 15 min. baking time

1 oven
1 bowl
1 baking pan
1 Espresso cups (80 ml/3 oz)


  • 1 capsule of Grand Cru Vivalto Lungo
  • 4 eggs
  • 275 g / 9.7 oz of flour
  • 600 ml / 20.3 oz of milk
  • 1 pocket of vanilla sugar
  • marmelade
  • chocolate spread
  • sugar
  • butter

Champagne and Nespresso Coffee Espuma Recipe

Sparkling Wine and Nespresso Coffee

What could be better than champagne and coffee? How about when they’re combined together to create one incredibly exciting and chic sparkling cocktail!

A delicate dessert of bubbly champagne gilded with “espuma de café” – a frothing head of delectable coffee foam.


  • Prepare 10 capsules of Volluto Grand Cru espressos (10 x 40 ml/1.5 oz ).
  • Pour them into a jug and add the gelatine sheets.
  • Stir until the gelatine sheets have completely dissolved in the coffee.
  • Pour the syrup and the sugar cane into the jug and mix well.
  • Pour the preparation in the blender, mix and keep refrigerated for about 4 hours.
  • It will be the espuma.
  • Fill half of a  Lungo cup with the champagne and add the espuma on top of it.
  • Serve immediately.

10 minutes, plus 4 hours of chilling time in refrigerator

10 Lungo Cups (10x 150 ml/5 oz)
1 Mixer/blender
1 Jug


  • 10 capsules of Volluto Grand Cru
  • 1 bottle 75 cl / 25.5 oz of champagne
  • 3 gelatine sheets
  • 80 ml / 3 oz of sugar cane syrup
  • 10 g / 0.5 oz of powdered sugar cane

Super Bowl Recipes by Super Chefs


Super Bowl XLVI is right around the corner and we know that many of you are either hosting your own game day party, or attending a gathering as a guest. Even if you aren’t a big fan of football, we know you’re a fan of food, and there’s going to be plenty of that to go around on this very special football Sunday.

Food Fashionista asked some super Chefs to share their favorite recipes for the annual football festivities. Best part of all, you can easily create these unique and tasty recipes at home with the step-by-step instructions and ingredients listed by these professional chefs.

This year, forego being the friend who brings the bag of chips and jar of salsa, and impress your friends with one of the dishes below. We can’t predict if it’ll be the San Francisco 49er’s or the Baltimore Ravens who’ll be holding up the trophy this year, but we can guarantee that you’ll be a winner in the eyes of your Superbowl party comrades and foes if you make one of these recipes for this coming Sunday’s big celebration.


Chicken & Andouille Sausage Gumbo Recipe by Chef Justin Simoneaux (Boxing Room)

Chef Justin Simoneaux’s recommended recipe is Smoked Chicken & Andouille Sausage Gumbo, because it’s hearty and can feed a group! Also, since the Niners are playing the Ravens in his home state of New Orleans, it’s like bringing a little taste of the South to San Francisco.

As you can tell from the photo, Justin’s team is the Saints!


Roasted Chicken Wings in Fesenjoon Sauce Recipe by Chef Hoss Zare (Zare Fly Trap)

“My recipe is for roasted chicken wings in fesenjoon sauce. This is simple and uncomplicated, the sauce even matches my favorite team, the niners. This recipe is easy and a crowd pleaser. The color is reminiscent of the 49ers. Prediction – 49ers: 36, Baltimore: 24″ - Hoss Zare


Curry Puffs Recipe by Kris Toliao & Yuka Ioroi (Cassava Bakery + Cafe)

Kris is more of a Manchester United Football fan, but he does like the 49er’s and Yuka really likes the New Orleans Saints because she says “their story is beautiful.


Chipotle Chili Glazed Dungeness Crab Recipe by Chef Mark Dommen (One Market Restaurant)

I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl.  I also wanted to make it finger food and fun so that people had to use their hands to eat it.  I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday.  The crab could easily be substituted for head on shrimp in the shell.” – Mark Dommen

Mark’s favorite football team is the 49ers!


Cioppino, Crab Toasts, and Crudite Recipe by Chef Michael Mina (Mina Group & CookTasteEat)

Chef Michael Mina is a 49er faithful and these are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food…)



Charleston Tacos with Braised Short Ribs Recipe by Chef Jet Tila (The Charleston LA)

“My favorite Team has to be the Jets because I was named after them back when they would win in the 70′s!  
Even though it’s labor intensive, these tacos can be done DAYS ahead and bring the Big game a fancy factor!.  Braise the beef days ahead, keep warm during the game, and guests can make their tacos during the breaks in the game!  These will definitely take your game to another level!” – Jet Tila 


Chef Hogan BLEEDS green…meaning he is a die hard Philadelphia Eagles fan (from his home town). He doesn’t dislike the Niners at all, but he believes “you have to stay true to your roots.”

Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by Chef Thomas Weibull (Velvet Room at CLIFT)

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” - Chef Thomas Weibull


Chicken Katsu Sandwich Recipe by Chef Richie Nakano (Hapa Ramen) 

Chef Richie Nakano of Hapa Ramen may be known as a die-hard baseball and San Francisco Giant’s fan, but he hasn’t forgotten that his city is represented in this year’s Super Bowl.


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Chef Michael Mina’s Superbowl Party Recipes


Chef Michael Mina is a 49er faithful. These are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food).

Crab Toasts 1

Crab Toasts


·         1 ⅓ cups crabmeat

·         ½ – ¾ cup rouille

·         1 tablespoon finely sliced chives

·         1 tablespoon lemon zest

·         ½ teaspoon salt

·         Pepper

·         4 slices sourdough bread

·         3 tablespoons olive oil

·         4 pieces of wax paper cut just slightly bigger than bread slices

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes


1.      1. Brush sliced bread with oil on both sides and place on panini press, toasting only one side. Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380°F

2.      2. Mix crabmeat with rouille in a medium bowl. Add chives, lemon zest and salt. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not over-dressed. Taste for seasoning and adjust if needed with salt and lemon juice.

3.      3. Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil. Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a Panini press, you can place these toasts in the toaster oven. Remove toasts from press and place back on sheet pan fitted with a rack. Leave wax paper on toasts until ready to serve. Cut each toast into 4.

Orange and Red Pepper Rouille with Crudite 1

Garlic Confit, Orange & Red Pepper Rouille with Crudité



For the Garlic Confit:

·         1 ½ cup olive oil

·         1 head peeled garlic cloves

For the Crudité:

·         15 celery sticks

·         3 radish bunches

·         2 baby turnip bunches

·         3 bell peppers (variety of red, orange, yellow and purple)

For the Rouille:

·         2 tablespoons olive oil

·         1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil

·         2 red bell peppers, roasted

·         4 Fresno chiles or jalapeno peppers, roasted

·         Zest of ½ orange

·         2 egg yolks

·         ¾ cup orange juice

·         Juice of 1 lemon

·         1 cup fine bread crumbs, toasted

·         1 tablespoon salt

·         1 to 1½ cup garlic oil

Yield: 3 cups*

*Note: This recipe yields enough rouille for crab toasts and leftover for dipping vegetables.

Serves: 4

Total Time: 1 hour and 10 minutes

Active Time: 50 minutes



For the Garlic Confit:

1.      1. Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.

For the Crudité:

1.      1. Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.

2.      2. Remove leaves from radishes and cut in quarters.

3.      3. Cut bell peppers in 1/8, removing seeds.

4.      4. Remove leaves from baby turnips and cut them in half.

5.      5. Reserve all prepared cut vegetables (crudité) for rouille dip.

For the Rouille:

1.      1. Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.

2.      2. Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.

3.      3. Peel skins off peppers.

4.      4. Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.

5.      5. Reserve at least ½-¾ cup rouille for Crab Toasts.

Orange and Red Pepper Rouille with Crudite

Super Bowl: Crab Cioppino, Orange & Red Pepper Rouille, Mussels & Clams and Crab Toast

See Full Recipe on Cook Taste Eat 


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