What is a frappe?

A frappe is a cold, blended or shaken beverage, often made with coffee, ice, and milk, and sometimes includes sugar or other flavorings. The term “frappe” originates from the French word meaning “iced” or “beaten,” and it typically involves creating a frothy texture through shaking or blending.  Frappes can be made with various bases, including coffee, tea, juice, or even hot chocolate. They are typically blended or shaken to create a frothy consistency.

Iced Coffee Frappe with Foam & Bean Garnish

serves: 1

Ingredients:– 2 teaspoons instant coffee (or ½ cup strong brewed coffee, cooled)
– 1 teaspoon sugar (adjust to taste)
– 2 tablespoons cold water
– ½ cup cold milk (whole or plant-based)
– 1 cup ice cubes
– whipped cream or milk foam (optional, for topping)
– whole coffee beans (for garnish)

Preparation:

1. Make the foam: In a shaker or blender, combine instant coffee, sugar, and cold water. Shake or blend until thick and frothy.
2. Prepare the glass: Fill a tall glass with ice cubes.
3. Layer the drink: Pour the frothy coffee mixture over the ice. Then gently add cold milk to create a layered effect.
4. Top it off: Spoon whipped cream or milk foam on top.
5. Garnish: Add a few whole coffee beans for that elegant café look.
6. Serve immediately with a straw.

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

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30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Makes: 24
Calories per whirl: 95
Fat per whirl: 4g

You will need:

·         290g pack pizza-base mix (we used Sainsbury’s)

·         200ml warm milk

·         30g butter, melted

·         1 tablespoon caster sugar

·         1 tablespoon golden caster sugar, for glaze

FOR THE FILLING:

·         60g butter, softened

·         60g golden caster sugar

·         1 tablespoon ground cinnamon

·         1 medium egg, beaten

·         2×12 patty tins, lined with paper cases

1) Put the pizza-base mix into a bowl and add the warm milk, melted butter and 1 tablespoon sugar. Mix together and knead the dough on a lightly floured surface for 5 minutes.

2) To make the filling:

Mix the butter, sugar, cinnamon and egg. Divide the dough into 2. Roll out 1 piece on a lightly floured surface to an oblong 30x18cm. Spread the dough with half of the cinnamon butter.

3) Roll up the dough from one ong side to make a thin sausage. Slice the roll into 12 thick slices and put each slice into a paper case. Cover with cling film and leave in a warm place for about 20 minutes. Repeat with the rest of the dough.

4) Set the oven to Gas Mark 6 or 200 C. Brush the whirls with egg and bake for 15 minutes until golden. Put sugar for the glaze into a cup and add 1 tablespoon boiling water. Stir until the sugar dissolves and brush over the whirls as soon as they come out of the oven.

Tip from the kitchen: You can use white bread mix instead of pizza-base mix, if you prefer, and milk instead of the water suggested on the pack instructions.

While some controversy exists as to who invented the ice cream cone, the earliest mention shows up in French cookbooks around 1825. Originally referred to as “little waffles,” the cones were waffles rolled into the shape of a cone.

In the United States, ice cream cones first became popular in the late 1800s. Confectioners turned the first cones by hand. The ice cream cone made its debut at the World’s Fair in St. Louis in 1904. In 1912, an inventor from Oregon obtained a patent for a machine to make them. He sold his company to Nabisco in 1928, and they still make ice cream cones today.

Ice Cream Cone FAQ

Besides the waffle cone, are there other types of ice cream cones?
Yes. Ice cream cones come in a variety of shapes, sizes, and flavors. Cake cones are baked in a mold usually have a flat bottom. Pretzel cones, chocolate cones, chocolate dipped cones and cookie cones all offer an edible vessel to eat our ice cream from.

What’s a penny lick?
During the Victorian era, ice cream vendors sold a scoop of ice cream for a penny in a small stemmed glass with a conical top. Called a penny lick, they look a bit like a stemmed shot glass. The customer would lick the ice cream out of the glass and return it to the vendor.

Besides being a delicious addition to the ice cream treat that you’re holding in your hand; every time you eat ice cream in a cone you’re doing the planet a favor by not using a plastic, disposable spoon and cup. So, love the planet and enjoy your ice cream at the same time — it’s almost like you can have your cake and eat it, too!

source: nationaltoday.com

controversy – ellentmondás
to exist – létezni
originally – eredetileg
to be referred to as – …-ként hivatkoznak rá
waffle – gofri, édes ostya
to be rolled into the shape of a cone – tölcsér alakra tekerve lenni
confectioner – cukrász
inventor – feltaláló
to obtain a patent for – szabadalmat szerezni valamire
mold – (kiöntő) forma
vessel – edény
ice-cream vendor – fagylaltárus
a scoop of ice cream – egy gombóc fagyi
stemmed glass – talpas pohár
to lick – nyalni
disposable – eldobható

Serves: 6-8

Calories: 552

Fat: 31g

Saturated fat: 16g

Suitable for freezing: ice cream only

for the ice cream:

• 300ml carton double cream
• 4tbsp icing sugar
• 500ml carton custard

for the waffle cones:

• 200g plain flour
• 125g caster sugar
• 3 medium eggs
• 4tbsp milk
• 2tbsp sunflower oil  
• Few drops of vanilla extract
• Oil, for greasing
• 6-8 Flake 99s
• Ice cream cone maker

1. To make the ice cream, whisk the double cream with the icing sugar, until it thickens and forms soft peaks, then fold in the custard. Freeze the mixture, either in an ice cream machine or tip it into a suitable container and freeze it – but beat it well during freezing, so large ice crystals don’t form in it. If using an ice cream machine, transfer the mixture to a suitable container once it’s almost completely frozen and leave in the freezer until just before serving.

2. To make the cones, sift the flour and a pinch of salt into a bowl and stir in the sugar. Lightly beat together the eggs, milk, oil and vanilla. Beat this into the flour mixture to give a smooth batter.

3. Heat the ice cream cone maker. Spoon 1-2tbsp batter on to the greased plate and spread it out slightly, then pull the top section over it and press it down. Cook for 3-4 mins, until the waffle is golden.

4. As soon as it’s cooked, remove the waffle from the maker and wrap it quickly around the cone former, using kitchen roll to help protect your fingers, as it will be hot. Leave it to cool around the former until it’s firm enough to hold its shape. Remove the former and cook the remaining batter in the same way.

5. Remove the ice cream from the freezer about 20-30 mins before serving, to allow it to soften. Scoop into the cones and press a flake into each before serving. 

calories: 300
fat: 20g
serves: 8
takes 6 hours and 20 minutes (including freezing)

Ingredients:

– 150 ml full-fat milk
– juice of ½ lemon
– 125g caster sugar
– 300g cream cheese
– 3 very ripe bananas, peeled and roughly chopped
– 2 Crunchie bars, crushed (or any other toffee chocolate bar)

1. Put all of the ice cream ingredients, except the Crunchie bar, into a food processor and whizz until really smooth

2. Tip the mixture into a freezer proof container, add crushed Crunchies and quickly stir once.

3. Cover and freeze for at least 6 hours. 

makes: approximately 1.75kg

calories per tbsp: 40

fat per tbsp: 0

saturated fatper tbsp: 0

suitable for freezing: no

• juice of 1 lemon
• 1kg blackberries
• 1kg pears, peeled and cored
• 1kg packet jam sugar
• sugar thermometer

1. Pour the lemon juice into a large pan and add the blackberries and pears. Place the pan over a low heat and stir until the juice starts to come out of the blackberries. Increase the heat and bring to the boil, then reduce the heat and simmer gently for 30-45 mins, stirring occasionally, until the fruits are very tender. Remove the pan from the heat.

2. Mash the fruits and push through a strainer to remove the seeds.

3. Pour the fruit purée back into the cleaned pan and add the sugar. Place the pan over a low heat and stir until the sugar dissolves. Bring the mixture to the boil, then boil it rapidly for about 5-10mins, or until it reaches 105°C

4. Remove the pan from the heat and test that it reached setting point, if not, boil for 1-2mins more and test again, and repeat until setting point is reached.

5. Leave the jam to cool for about 20-30 mins, then pot in warm, sterilised jars. Place wax discs against the surface of the jam and leave to cool completely before covering the jars and labelling.

6. The jam may be stored in a cool, dry, dark place for up to 6 months. Once opened, store the jars in the fridge.

Testing the setting point

Jams are generally boiled to 105°C, but the wrinkle test is an extra check to make sure that setting point has been reached. Before starting to cook the jam, put a couple of small plates or saucers in the freezer. When the jam reaches 105°C, remove the pan from the heat to prevent over-cooking it and spoon a little of the jam on to one of the cold plates or saucers. Leave the jam for a few minutes, then push it with your fingers. If the surface wrinkles, the jam is ready – if not, cook it for a little longer and test it again.

Preparation:10 minutes
Cooking time: 20 minutes
Serves: 3-4

Ingredients for the salmon lasagne:
– 8-10 lasagne pasta
– 500 g salmon
– olive oil for frying (no oil if baking the salmon)
– 170 g fresh spinach (frozen and thawed spinach works fine too)
– 60 ml heavy cream 
– 1/2 tsp corn starch
– 1/4 tsp nutmeg
– 1/4 tsp sugar
– salt & pepper to taste

Ingredients for the lemon cream:
– 110 g sour cream
– lemon zest from a small lemon
– lemon juice from 1/2 small lemon
– salt & pepper to taste

Preparation:

1. Preheat oven to 200 °C and bake the salmon on parchment paper or foil for approximately 20 minutes or alternatively heat a skillet with a bit of olive oil and fry the salmon for about 10-12 minutes over medium heat.

2. Boil water for the lasagne pasta while the salmon is being prepared. Throw the fresh or thawed spinach in a pot with the heavy cream, nutmeg, sugar, salt and pepper. Stir the corn starch with a teaspoon of water and add to the spinach when boiling to thicken slightly. Cook for at least a couple of minutes or more.

3. While the pasta is cooking according to the instructions and the salmon is baking/frying and the spinach is simmering grab a small bowl and make the lemon cream by stirring all the ingredients.

4. If the timing is right, everything should be done now. Arrange the lasagne individually. First spinach, then lasagne, then salmon, then a little bit of spinach and last the lemon cream. Place the lemon cream on the table, if anyone wants more.

serves: 6-8
preparation time: 40 minutes
cooking time: 45 minutes
oven temperature: 160ºC

–        200g self-raising flour

–        30ml cocoa powder

–        8ml ground ginger

–        3ml ground mixed spice

–        110g brown sugar

–        50g butter, melted

–        200ml Guinness stout, at room temperature

–        2 large eggs

–        30ml molasses

–        330ml boiling water

–        ice cream or whipped cream, to serve

Caramel pears:

–        45ml butter

–        210g sugar

–        30ml Guinness stout

–        60ml cream

–        1 can baby pears, halved and cores removed

1. Stir the flour, cocoa and ginger and mixed spice together in a large bowl. Add the brown sugar.
2. Whisk the melted butter into the Guinness and then whisk in the eggs. Stir in the dry ingredients. Pour into a greased ovenproof dish.
3. Drizzle the molasses all over the top of the pudding and then carefully pour the boiling water over the pudding. Bake in a preheated oven for 45 minutes or until the pudding has set.
4. Meanwhile, prepare the pears. Heat the butter, sugar and Guinness together in a saucepan. Simmer for five minutes until it starts to thicken. Add the cream. Simmer for a further minute, then add the pears. Simmer for two more minutes, then remove from the heat and spoon over the top of the pudding. Serve hot with ice cream or whipped cream.

SERVES: 3
Calories per serving: 437
Fat per serving: 32g
 

·        2 chicken breasts, cut into strips

·        2 teaspoons thyme leaves

·        1 teaspoon lemon juice

·        5 teaspoons olive oil

·        1 tablespoon seasoned flour

·        1 medium egg, beaten

·        60g fresh fine white breadcrumbs

·        vegetable oil, for frying

FOR THE SAUCE:

·        100 ml créme fraiche

·        1 rounded teaspoon each of horseradish sauce, Dijon or English mustard, and coarse-grain mustard

1.      Put the strips of chicken in a shallow dish, add the thyme leaves, lemon juice and 3 teaspoons of the oil and leave to marinate for a couple of hours or, better still, overnight.

2.      Put the chicken in a sieve to drain off the marinade. Toss the meat in the seasoned flour, shake off the excess. Add the remaining olive oil to the beaten egg. Dip the chicken strips into the mixture, then roll them in the breadcrumbs. Place on a plate and chill for 15 minutes. Heat some vegetable oil, about 5cm deep, in a deep pan and fry goujons, a few at a time, for 2-3 minutes until crisp and golden. Drain on kitchen paper.

3.      To make the sauce:Mix all the ingredients and serve cold, or warm in a small pan. Serve in a bowl or spoon round the plate. Not suitable for freezing!

Note: You could use rabbit, pork or turkey instead of chicken! 

Cuts into 10 slices
Calories per slice: 228
Fat per slice: 6,5g
Saturated fat per slice: 1,5g
Suitable for freezing: YES

–          350g gluten-free white bread flour

–          50g raisins

–          2 level tsp easy-bake, fast-action dried yeast

–          1tspb ground cinnamon

–          1 level tsp caster sugar

–          1 level tsp salt

–          1 level tsp xanthan gum

–          250ml milk

–          1 large egg

–          4 tbsp sunflower oil

–          1 tsp vinegar

–          1lb loaf tin, buttered

1.     Tipthe flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.

2.     Pourthe milk mixture into the flour and mix well to give a soft dropping consistency.

3.     Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise – until it’s risen above the rim of the tin.

4.     Set the oven to 220C or Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.

Wrap cold loaf in freezer bag and freeze for up to 1 month. Allow loaf to defrost before serving. Loaf may be refreshed in a hot oven for a few mins before serving.

Serves:15 squares
Fat: 21g
Calories per square: 333
Saturated fat: 9g
Suitable for freezing: NO

For the cake:

–           175g self-raising flour

–           2tbsp cocoa

–           1tsp bicarbonate of soda

–           150g dark muscovado sugar

–           2tbsp golden syrup

–           2 large eggs

–           150ml rapeseed or sunflower oil

–           150ml milk

For the topping:

–           200g bar dark chocolate

–           300ml carton whipping cream

–           2tbsp icing sugar, plus extra for dusting

–           2 x 200g punnets raspberries

–           28 x 18cm traybake tin, lined with baking parchment

1.     Set the oven to 160C or Gas Mark 3.

2.     To make the cake, sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the muscovado sugar. Add the golden syrup. Lightly beat together the eggs, oil and milk, pour into the flour mixture and beat until smooth. Pour the mixture into the traybake tin and bake for 25-30 mins, or until the cake is just firm to the touch in the centre. Remove the cake from the oven and leave it to cool in the tin for about 5 mins, than transfer it to a wire rack to cool completely.

3.     For the topping, break the chocolate into pieces and place in a bowl. Bring the cream to the boil in a pan and pour over the chocolate, than add the icing sugar. Stir until the chocolate melts. Mix well to give a smooth consistency, or use a stick blender. Leave the ganache to cool until it’s a spreading consistency, either letting it cool at room temperature or to speed it up, place it in the fridge – but stir regularly.

4.     Spread the chocolate mixture over the top of the cake and then arrange the raspberries on  top of the ganache. Dust with icing sugar just before serving.

Our Tip:The cake can be made a day in advance, but only decorate it on the day serving.

Serves: 8
Fat: 14g
Calories per serving: 224
Saturated fat: 5g
Suitable for freezing: NO

–       250g couscous

–       6tbsp virgin olive oil

–       Zested rind and juice of 1 lemon

–       1 bunch spring onions, sliced

–       2 sticks celery, chopped

–       350-500g cherry tomatoes, halved

–       200g pack feta cheese, cubed

–       2-3tbsp freshly chopped chives, plus chives for garnish

1.     Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 mins, stirring it occasionally to keep the grains of couscous separate.

2.     Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.

3.     Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives to serve.

Our tip: The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.