1. Pre-heat the oven to 200/400/Gas 6. To make the stalks of the mushrooms, take four large and four small dariole mounds or vodka shot glasses, and line them with clingfilm. Fill with the softened ice cream and re-freeze until set hard again.
2. To make the brandy snaps, mix all the ingredients together and form into four small and four larger balls - place on a non-stick baking tray - leaving space between to allow the mixture to spread.
3. Bake in the pre-heated oven for 5 to 10 minutes until lightly golden brown. Remove, cool slightly and place over an upturned cup or egg cup - mould to form a mushroom cap shape and leave to cool completely.
4. To make the sauce, simply place the coffee and sugar in a teacup and add a little boiling water to dissolve to a very heavy syrup. Pour onto the cream and stir.
5. To serve, grate the chocolate and scatter the gratings in a circle around the edges of the plates. Spoon some of the sauce into the centre. Unmould the ice cream, removing the clingfilm, and stand the stalks upright on the pool of sauce, one of each size on each plate.
6. Take the brandy snaps dome side up, dust with the cocoa powder and icing sugar in a small sieve, and place the small mushroom caps on the small mushroom stalks, the large caps on the large stalks. Serve immediately.

Hot chicken
Ingredients:
2 red onions, peeled and chopped
1 white onion, peeled and chopped
3 garlic cloves, peeled and crushed
4-5 hot chillies with seeds, chopped
5ml/1tsp fresh ginger, chopped
60ml/4tbsp good olive oil
15ml/1tbsp sundried tomato paste
4 chicken quarters
1/2tsp ground cumin
1/2tsp curry powder
10ml/2tsp strong instant coffee
55g/2oz aubergine, cubed
3 green peppers, skinned, seeded and roughly sliced
440g/14oz chopped tomatoes
2 large potatoes, diced small
600ml/1pt chicken stock

Method

1. Preheat the oven to 200C/400F/Gas 6 and place a deep roasting tin inside it, to warm up.
2. In a small non-stick frying pan, place all the onions, garlic, chillies and ginger and gently fry them in the olive oil for a couple of minutes until the onions are soft.
3. Add the tomato paste and spices and mix it well.
4. Transfer the contents of the frying pan into the hot roasting tin, along with all of the oil and juice that will have been produced in the pan.
5. Place the chicken quarters evenly into the tray and add the remaining ingredients, the coffee, auberginet, peppers, tinned tomatoes, potatoes and chicken stock. Stir it all well, and cook, uncovered, for about 35-40 minutes in the oven, or until the potatoes are cooked through.

BREAD AND BUTTER PUDDING
Ingredients:
75g/3oz sultanas
30ml/2tbsp rum or brandy
6 thin slices day-old white bread, 1 slice buttered and crusts removed
40g/1½oz caster sugar
½ lemon, grated rind only
375ml/12fl oz single cream or milk
3 eggs
demerara sugar

Method

1. Soak the sultanas in the rum or brandy overnight.
2. Cut the buttered bread into triangles and arrange buttered side up in layers in a buttered 750ml/1½pt ovenproof dish, sprinkling the layers with the sultanas, sugar and lemon rind.
3. Heat the cream or milk but do not allow to boil.
4. Whisk the eggs lightly and pour the cream or milk on them, stirring all the time.
5. Strain the mixture over the bread, sprinkle some demerara sugar on the top and let the pudding stand for 30 minutes.
6. Bake at 180C/350F/Gas 4 for 30-40 minutes, until the top is crisp and golden. Serve hot.

1. Pre-heat oven to 180C/350F/Gas 4.
2. Grease and line a 20cm/8in loose-bottomed cake tin.
3. Break the chocolate into small pieces and place it with the butter in a bowl over a pan of gently simmering water and stir until melted and smooth.
4. Place the egg yolks, chestnut purée and flour into a large bowl and whisk together. Stir in the melted chocolate and butter mixture.
5. Whisk the egg whites and cream of tartar together in a grease-free bowl until they form soft peaks. Then gradually sprinkle on the granulated sugar and whisk the mixture until stiff.
6. Gently fold the egg whites into the chocolate mixture using a metal spoon. Pour into the prepared cake tin and level the top.
7. Cook in the pre-heated oven for 35-40 minutes. Allow to sit for 5 minutes then remove from the tin and leave to cool on a wire cooling rack.
8. To make the topping, whisk the double cream until stiff and gently fold in the coffee liqueur.
9. Spread a layer of cream over the top of the torte and then, using a piping bag and star nozzle pipe rosettes around the edge of the torte. Sprinkle the grated chocolate over the centre and if liked decorate the edge with chocolate coated coffee beans.
10. Chill for at least 2 hours or until required.

Decaffeinated
It is elaborated from coffee decaffeinated. The coffee decaffeinated can be found in grain, worn out, or also in soluble form in individual doses. For that reason the distinction of the decaffeinated from the machine or not.

Rome Coffee
It is an espresso served with a small portion of lemon or simply with a few drops.

Turkish coffee
Infusion prepared with very fine worn out coffee, of a harinosa consistency. The necessary sugar is prepared along with boiling the coffee. It is advised 100 cc. of water, a spoonful of coffee and one of sugar by person. Let boil three times and soon drops lie down of cold water so the rest is deposited at heart of the container. Uses directly in cups, without leaking, with which when drinking something of dust coffee interferes. In the cup it will be left a small amount of complicated drawings through which there is an interpretation in East to be able to guess the future.

Coffee with milk
In a generous milk cup, a coffee is spilled. It is a drink adapted for the breakfast or lunch, with connotations more nutritional than gastronomical. Accompanied by a paste just done, a hot white coffee in winter can give back the sense to us of the life.

Cappuccino
We warmed up milk in the vaporizer of the machine, with which it will acquire a cream consistency and we add it upon espresso. One uses in a medium cup and one dusts off with cacao. There is one who replaces the cacao by vanilla. The result is magnificent.

Cappuccino from Vienna
Is a cappuccino just as to previous one but adding to it cream beaten and fine chocolate fibers crowning the drink.

Carajillo or Perfumed
Let us add a licor blow to a good coffee and will obtain a digestive drink of rare perfection. It does not agree to abuse the licor, under penalty of masking the aromas of the coffee. The licores that can be mixed with the coffee, in Spain are frequent the carajillos of cognac, rum, anise and orujo, without excluding no particular invention as there are many.

Royal coffee
Similar to carajillo. The licor, normally cognac, is spilled in a spoon with sugar and fire falls in love to it. When extinguishing itself because the alcohol is consumed, is spilled on the coffee, which it confers an pleasant aged flavor, without hardly alcoholic graduation.

Burnt
Nothing better to accompany in Catalonia and Levante, that a good cremat. It is prepared in a mud casserole, where, for eight people, a bottle lies down of rum, 50gr. of cane sugar, a little cinnamon, a dozen of grains of toasted coffee and the skin of average lemon. The liquid with a match falls in love and it is removed constantly until it loses a third of its volume, moment at which will be lost also the alcoholic degree until reaching lighter levels. In order to extinguish it, a good dose of coffee is added to it.

Queimada
IS the version form Galicia where the rum is replaced by the orujo.

Grog
Recommended in cases of cold or simply intoning itself after a winter stroll. It is easy to prepare in the individual scope.

They mix a coffee cup, a small ration of rum, one rodaja of lemon and 10gr. of sugar or honey. It is warmed up and we use a great cup. If we want to make the normal loop, it is possible to be added a hot cognac and to be served burning.

Cubanito
Fill the bottom of a long glass with chocolate exhausted and Add a cup to it of aromatic Arábica coffee. Later on Add a glass of rum previously burned and dust the set with dust cacao. Sugar can be added according to the pleasure.

Coffee Antillano
The same preaparation of the irish coffee but replacing the whisky by rum.

French coffee
Grand Marnier with sugar is warmed up and it is burned. It is spilled in a long glass, an aromatic coffee is added to him and later it is crowned with two fingers of mounted cream. It is culminated dusting dust cacao.

With almonds
To serve the Espresso in a high glass and to spill the Amaretto smoothly. To fill the remaining part with the beaten cream and to adorn with almond laminae.

Moccaccino
Introduce milk, the cacao and sirope in the jar of milk. To mix and to put under the steam to warm up and to obtain a cream texture. In a crystal glass, spill the Espresso, and fill the glass with the mixture of the jar. Dust with moscada nut and cinnamon.

Mocca to the rum
In a container, mix the cacao, hot milk and the sugar. Spill the Espresso in a crystal glass, and above, very smoothly the rum. Add the previous mixture above and complete with the beaten cream. Adorn with the nut moscada in dust. Serve very hot.

Madame
In a crystal glass, serve the coffee and adorn with two spoonfuls of beaten cream. Dust with the brown sugar and spill the Marie Brizard above.

Moscovite
In a crystal glass, the Espresso is prepared and the glass of vodka is added to it. Then is mixed well and condensed milk is added to it. Perfume and adorn with the dust cinnamon.

Frozen coffee
It is a very refreshing and stimulating drink, although the aromas are hidden by the low temperature. It is a refreshment very appreciated in Italy and very simpleto prepare with coffee and sugar and keeping it in the refrigerator.

Ice coffee
Prepare in a coctelera adding pricked ice, coffee and sugar. Serve it in a long glass. It is far better than simply spilling coffee in a glass with ice cubes, because then it is impossible to have a constant concentration of the drink throughout the consumition.

Water ice of coffee
Essentially is a loose, sweetened and smooth coffee, ice cream, with a cream consistency, served in long glass and with straw to suck. By the difficult thing is that must be elaborated with a granizadora machine.

Russian coffee
Mix the coffee, the essence of vanilla and condensed milk. In a glass of cocktail cup uses ½ as ice and the vanilla ice cream ball is added to him. Use on the ice and the ice cream the mixture and uses with a long spoon or a stroke.

Monte blanco
Introduce the licor, the sugar and the cream beaten in the beater and mix uniformly. Spill the Espresso in a glass of cocktail completing with the previous mixture.

Ciao Turín
Put the nail in a glass of cocktail and spill the Espresso above. Add to the brandy and the rum slightly mixing them. Adorn with the lemon crust.

Vienna coffee with vanilla
In an extended glass place the Espresso, and upon this, and with taken care of of not mixing it, the ice cream ball. In order to finalize, fill the remaining part with the mounted cream and adorn with caramel.

Zadec
Introduce in the coctelera the ice, the coffee, the vodka and cointreau. Mix vigorously and serve in a glass of cocktail. Add the whole cream and dust the moscada nut.