Can you guess what’s more than just a coffee creamer? We can give you a clue; it’s not inside, it’s on top!
Yes! It’s CREMORA! It is back with the original taste that you love and know. This is one coffee creamer that captures the feeling of comfort. It tells a story, unites us and looks to enhance the simple pleasures in life such as sitting down with a good friend and a rich, smooth and creamy cup of coffee.
Here’s a twist! Did you know you could do more with it than just adding it into inside coffee? You can cook and bake hearty meals and make delicious desserts with it! We couldn’t believe, so Nestlé invited us to a cook-off at its kitchen, where we baked some pastas using the coffee creamer as the main ingredient. They were so delicious that we asked them for few more recipes that we could encourage you to cook at home.
Spinach and Mushroom Quiche
Cook time: 30 min
Total time: 45 to 50 min
Serves 4 to 6
500 g Readymade Puff pastry dough
200 g white button mushrooms, sliced
1 onion, thinly sliced
200 g baby spinach leaves, roughly chopped
125 g grated mozzarella and cheddar cheese
250 ml (1 cup) Nestlé CREMORA, dissolved in warm water
Heat oven to 180 degrees Celsius. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang; don’t trim them yet. Chill in the fridge or freezer for at least 15 minutes. Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15 to 20 mins. Remove the beans and parchment and return to the oven for another 5 minutes to cook the base. Remove and reduce oven temperature to 160 degrees Celsius. Heat the oil in a large frying pan and cook the mushrooms for 1 minute. Add the spinach and cook for 3 minutes more or until wilted down. Combine the eggs with the milk and creamer in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the creamer and egg mix. Sprinkle the thyme over the top, and bake for 30 to 45 minutes or until set. Remove from the oven and allow it to cool. Trim the pastry edges and serve with a green garden salad.
Creamy Pasta Bake
Prep time: 10 to 15 min
Cook time: 10 min
Total time: 25 min
Serves 2 to 3
300 g dried penne pasta
1/2 cup frozen peas
2 tsp. olive oil
1 medium onion, thinly sliced
Garlic cloves, crushed
1 tbsp. fresh thyme leaves
200 g mushrooms, sliced
1/3 cup plain flour
250 ml Nestlé CREMORA, dissolved in hot water
1/2 cup cheddar cheese, grated
1/2 cup cheddar cheese, grated (extra)
Preheat oven to 160 to 180 degrees Celsius. Cook pasta following packet directions until just tender, adding frozen peas during last 2 minutes of cooking time. Drain and return to pan. Meanwhile, heat 2 teaspoons olive oil in a frying pan over medium heat, add onion and cook for 5 minutes or until onion is soft. Add garlic cloves and fresh thyme leaves. Cook for 1 minute. Add cup mushrooms. Cook for 3 minutes or until just tender. Add plain flour. Cook, stirring, for 1 minute. Gradually dissolve creamer and bring to simmer, stirring constantly until the mixture thickens slightly. Add to pasta in pan with 1/2 cup grated cheddar cheese, season with salt and pepper and toss to combine. Pour into ovenproof baking dish. Sprinkle with the extra 1/2 cup grated cheddar and place on a baking tray. Bake for 15 to 20 minutes or until golden and heated through. Let stand for 5 minutes and serve as desired.
Peppermint Rice Pudding
Prep Time: 10 to 15 min
Cook Time: 30 to 40 min
Total time: 50 to 55 min
150 g Nestlé CREMORA powder
2 tbsp. Nestlé Peppermint Crisp dessert topping
1 tsp. peppermint essence
1 cinnamon stick
1 orange rind, finely grated
1/4 cup (65ml) castor sugar
300 g Arborio rice
400 g mixed fresh berries, optional
Place creamer, peppermint essence, cinnamon, lemon rind and sugar in a large saucepan and bring to the boil over medium-high heat, stirring to prevent burning. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40 to 50 minutes or until rice is cooked and thickened slightly. The mixture should have a thick but soft consistency with all ingredients incorporated. Remove from heat, cool to room temperature, then refrigerate for 3 hours or until chilled. Chill for about 30 minutes in the fridge until cooled completely. To serve, divide rice pudding among bowls then top with fresh berries and Nestlé Peppermint crisp dessert topping.