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2 delicious ways with coffee beyond the cup

This International Coffee Day (1 October), take your brew beyond the cup with two delicious twists – tiramisu French toast and bold coffee-baked steak sarmies.  

Tiramisu French toast 

Serves 6-8   

  

Ingredients 

1 loaf brioche or butter bread
1½ cups (375ml) milk
¼ cup (60ml) strong coffee
4 eggs
¼ cup (50g) brown sugar
1 tsp (5ml) vanilla extract
Cocoa powder, for dusting 

For the mascarpone cream 

¼ cup (60ml) double cream
1 tub (250g) mascarpone
¼ cup (30g) icing sugar
1 tsp (5ml) vanilla essence 

Method 

  1. Preheat oven to 180° 
  2. Cut bread loaf in half widthways. Set the bottom section aside for another use.  
  3. Slice top half into 1cm slices (about 11-12), then divide all slices into two.  
  4. In a bowl whisk together milk, cooled coffee, eggs, sugar and vanilla extract.   
  5. Place a round20cm oven-safe dish on your work surface.   
  6. Dip both sides of each piece of bread into the milk mixture, working quickly to avoid it getting too soggy.  
  7. Arrange slices in your dish and pour excess liquid into the base.  
  8. Bake for 20 minutes, until tops of the bread are crispy.   
  9. Combine mascarpone ingredients and set aside. (The runny mixture will thicken after a few minutes.)  
  10. Dollop scoops of mascarpone onto French toast and finish with a dusting of cocoa powder. Serve immediately.  

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

Coffee steak sarmies 

Serves 4 // Cooking time 15 minutes 

Ingredients 

250g hanger steak
¼ cup ground coffee
5 tbsp olive oil
Salt and black pepper
¼ cup mustard
¼ cup mayonnaise
5 tbsp lemon juice
1 ciabatta, halved lengthways
1 red onion, peeled and thinly sliced
Handful rocket 

Method 

  1. Rub the steak with the coffee, drizzle with olive oil and season with salt and pepper.
  2. Heat a griddle pan until smoking hot. Fry the steak for 3 minutes on each side. Allow to rest for 5 minutes, then slice.
  3. Mix the mustard, mayo and lemon juice. 
  4. Spread half the mixture on the bottom half of the ciabatta. Top with the steak, onion and rocket. Drizzle with remaining sauce. Sandwich with the other half of the ciabatta. 
  5. Slice into sandwiches, or wrap up for a delicious takeaway later! 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Also read: 4 snacks perfect for your spring soiree

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