Nespresso has turned me into A Coffee Monster!

Today, I want to write about Nespresso capsules. After last week, I have reviewed of my Nespresso Citiz, a great automatic coffee machine. Now it's the time to talk about the capsules.  

My capsules collection just for myself!

Nespresso has developed an exclusive method of packaging its coffee in a hermetically sealed aluminium capsule. This capsule provides the pressurized seal needed to preserve the 900 aromas and flavors of freshly ground coffee. 

Nespresso capsules are sold exclusively by Nespresso and are more expensive than portions of ground coffee purchased "loose". The cost per serving is up to three times higher than that of alternative brewing methods.Nespresso offer 19 different coffee "Grand Cru" arabica and robusta. Two Limited Edition Grand Crus are released every year as well as a new set of Variations, flavored espresso capsules.

Each capsule contains 5–6 grams of ground coffee and makes one cup of coffee. Depending on the length of the pour the capsule is designed for 40ml for an espresso shot, or 110ml for a lungo (long) pour. The capsule material and perforated top are both made of aluminum. For health reasons, the interior of most of the capsule is lined with food-grade lacquer. (http://en.wikipedia.org/wiki/Nespresso).

Dulsao do Brasil and Rosabaya de Colombia

Here are the capsules: 

Espresso Blends

• Ristretto (powerful and contrasting, intensity 10)
• Arpeggio (intense and creamy, intensity 9)
• Roma (full and balanced, intensity 8)
• Livanto (round and balanced, intensity 6)
• Capriccio (rich and distinctive, intensity 5)
• Volluto (sweet and light, intensity 4)
• Cosi(light and lemony, intensity 3)

Pure Origin

• Indriya from India (powerful and spicy, intensity 10)
• Rosabaya de Colombia (fruity and balanced, intensity 6)
• Dulsão do Brasil (sweet and satiny smooth, intensity 4)

Lungos 

• Fortissio Lungo (rich and intense, intensity 7)
• Vivalto Lungo (complex and balanced, intensity 4)
• Finezzo Lungo(floral and refreshing, intensity 3)

Decaffeinated

• Decaffeinato Intenso (dense and powerful, intensity 7)
• Decaffeinato Lungo (light and full-flavoured, intensity 3)
• Decaffeinato (fuity and delicate, intensity 2)

The dirty paper means I used this guidance to make my coffee everyday!

Variations: 

• Caramelito (The sweet flavour of caramel softens the roused of Livanto Grand Cru, intensity 6)
• Vanilio (Vanilla fusions to the Livanto Grand Cru, intensity 6)
• Ciocattiono (Dark and bitter Chocolate notes meet the caramelized ross of the Livanto Grand Cru, intensity 6)

Limitied editions range

• Napoli & Trieste - Spring, 2013

To get the capsules, you can buy online on their website or go to their boutique. You can get free delivery post if you order minimum 200 capsules. There is one boutique at 203 Broadway, Newmarket,Auckland. If you live outside Auckland, the delivery fee will be $8,90. 

How much is per capsule? My friends keep asking me that questions. Well, every variations have different price. Average price is $1/capsule. So cheap! They are cheaper than Starbuck Coffee, but in my opinion, they taste way better. 

I became a coffee monster because of their delicious tasty coffee!

Hope my review will help you! Now, it's my Nespresso time... :-)

My First Nutella Cupcakes!

Yes, tuesday is a baking day!! Wooohooo...Who doesn't love Nutella?? I made these delicious Nutella Cupcakes for myself, because I love Nutella so much! Well, I gave Kerrin two of them, and I ate the other 10! Hahaha... 

Nutella Cupcake with Whipped cream

Here is the recipe for my cupcakes:

Makes: 12

you need:

Cupcakes:

100g (4oz) plain flour

20g (1oz) cocoa powder

140g (5oz) caster sugar

1½ teaspoons baking powder

1 pinch of salt

40g (2oz) butter - softened

120ml milk

1 medium egg

120g (4oz) Nutella

Icing:

I didn't make icing, because I'm not a big fan of sweet sugary icing on my cupcakes. I used whipped cream instead. 

But If you want to make ones, here is the ingredients you need to get: 

Icing:

250g (9oz) icing sugar

80g (3oz) unsalted butter – softened

25ml whole milk

80g (3oz) Nutella

or

Whipped cream:

1 cup heaving cream

1 tsp vanilla extract

1 tbs confectioners' sugar

to bake:

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a food processor with the knife blade and beat on slow speed until the ingredients are combined.

3. Pour the milk into the mixture, beating well until all the ingredients are well mixed.

4. Add the egg and beat well.

5. Spoon the mixture into paper cases to two thirds full and bake for 20 minutes or until the sponge bounces back when touched.

6. Leave to cool then turn out onto a wire rack.

7. When the cupcakes have cooled, cut a teaspoon sized hole in each cupcake and fill with a spoonful of Nutella.  Replace the cake on top.

to make the icing:

1. Make the Nutella icing by beating the icing sugar and unsalted butter together using an electric whisk.

2. Once well mixed, turn the mixer down to a slower speed and slowly pour in the milk.

3. When the milk is mixed in, beat on a high speed for at least 5 minutes until the icing is light and fluffy.

4. Stir in the Nutella by hand until evenly mixed.

5. Pipe the frosting on top of each cupcake.

to make whipped cream:

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

2. Pipe the frosting on top of each cupcake.

So you choose between Nutella icing or Whipped cream. Happy baking!

Gary Roberts, the most talented artist in NZ

Gary Roberts is the most talented realism artist I've ever known. I met him in personal in the late 2010, and been his big fan since then. 

According to wikipedia, realism in the arts may be generally defined as the attempt to represent subject matter truthfully, without artificiality, and avoiding artistic conventions, implausible, exotic and supernatural elements. (http://en.wikipedia.org/wiki/Realism_(arts))

With over 30 year’s experience. He has concentrated on still-life, native and other birds, and other subjects from the area on which he lives, on black canvases, overlooking the Manukau Harbour in Auckland.

Here are some of his brilliant paintings:

The Rigging 

Amongst the branches

Driftwood by Moonlight

Branching Out

Pot of Gold 

On the wire

Can you see all the amazing details he did? It's incredible, isn't it? In 2012, he won Clifton Art Prize, Auckland NZ, and he was one of top 10 Artist around the world finalist. Well done Gary! 

Clifton Art Prize 2012

Yes, he is indeed a very talented artist like I said. He had achieved all these awards: 

• 1994 Telecom  finalist in the phone book awards
• 2004 Quantas awards  reach the top 2 finalists
• 2010 Walker & Hall finalist
• 2010 Walker & Hall  peoples Choice award
• 2010 ICC Cricket art prize - finalist
• 2012 Cliftons art awards - finalist  - WON Auckland region

For more artworks, you can click on this link: http://www.garywroberts.vc.net.nz/

Crispy Cheese Cassava (Singkong Keju)

cheese cassava

This is a traditional dish from my hometown, Indonesia. Though this is very delicious dish, it's full of carbs, fat ,and something I won't recommend for people who are on healthy diet. 

So first, let me introduce you about cassava. 

According to Wikipedia, Cassava is the third-largest source of food carbohydrates in the world. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.

a cross section of cassava

unprocessed cassava

Cassava root is a good source of carbohydrates, but a poor source of protein. Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains anti nutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. 

In Indonesia, cassava (singkong) is an important food. It can be cooked by frying or boiling, or processed by fermentation to make tapai and getuk cake, while the starch is made into krupuk crackers. In time of famine or food shortage, cassava is used to replace rice. In 2011, modified cassava flour became common, and some instant noodle producers have used it silently, especially for low-end instant noodles as a part substitute of pricy flour. The flour is often added to pastry flour although the result is a pastry that is a little stiff. Getuk cakes can be difficult to digest diners not used to it and can result in severe cramps and discomfort. (http://en.wikipedia.org/wiki/Cassava).

So, here is the recipe for my cheese cassava.

what you need:

500 gr cassava, (bought 1 big bag frozen cassava from the Asian supermarket in Newmarket).

5 cloves garlic

1 lt ice cold water

1/2 tbs baking powder

pinch of salt

2 tbs butter

Grated cheese, choose any types of cheese you like, for icing.

how to make.

how to make:

1. Defrost the cassava first. I defrosted for about 5 hours. Do not put them in microwave for quick defrost.

2. Steam them for 35 mins. 

3. Pour garlic, salt, baking powder in a bowl of ice cold water. Then put the cassava into the mixing cold water bowl for 35-40 mins.

4. Deep fry the cassava til golden colour.

5. Put some butter on hot cassava, and grated chesse. Eat while hot. 

You might like it or not...It's worth to try if you have been to Indonesia. So, enjoy!