Tea and coffee are more than a drink. They can also be a surprising ingredient in summer dishes. With their rich aromas they add depth, freshness or a subtle smoky flavor. Get out of you comfort zone and be inspired by this summer menu.
Tea and coffee are more than a drink. They can also be a surprising ingredient in summer dishes. With their rich aromas they add depth, freshness or a subtle smoky flavor. Get out of you comfort zone and be inspired by this summer menu.
All ingredients and preparations are for 4 people.
watermelon carpaccio with goat cheese & green tea vinaigrette
This is what you need:
- ½ small watermelon
- 100 g soft goat cheese
- 2 tsp green tea (about 5 grams)
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- juice of ½ lime
- handful of arugula
- salt & pepper
This is how you make it:
- Brew the green tea with about 100 ml of hot water and let it steep for 3 minutes. Let cool completely.
- Mix 3 tbsp of the tea with olive oil, white wine vinegar, honey and lime juice to make a fresh vinaigrette.
- Cut the watermelon into wafer-thin slices and divide among plates.
- Crumble the goat cheese over it and finish with arugula.
- Just before serving, drizzle with the green tea vinaigrette and season with salt and pepper.
grilled sirloin steak with espresso rub
This is what you need:
- 4 sirloin steaks
- 2 tbsp finely ground coffee (about 6 grams)
- 1 tbsp brown sugar
- 1 tsp smoked paprika powder
- 1 tsp coarse sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- olive oil
This is how you make it:
- Mix the ground coffee, brown sugar, paprika powder, sea salt, pepper and garlic powder.
- Brush the entrecotes with olive oil and rub them all over with the espresso rub. Let rest for about 20 minutes.
- Grill the entrecotes on a hot barbecue or grill pan for about 2–3 minutes per side, depending on the desired cooking style.
- Let the meat rest for a few minutes before cutting it.
panna cotta with Earl Gray and red summer fruit
This is what you need:
- 500 ml whipped cream
- 60g sugar
- 2 tsp loose Earl Gray (about 5 grams)
- 3 leaves of gelatin
- 150 g strawberries
- 100 g raspberries
- 100 g blueberries
- 1 tbsp lemon juice
This is how you make it:
- Soak the gelatin in cold water.
- Heat the whipped cream with the sugar until just below boiling point.
- Add the Earl Gray and let it steep for 5 minutes.
- Remove the tea, squeeze out the gelatin and dissolve it in the warm cream.
- Divide among four glasses and let it set in the refrigerator for at least 4 hours. Mix the red fruit with the lemon juice and spread over the panna cotta just before serving.
