Saturday, 2 May 2015


This time it will be quite an express. I decided to show you my Top 5 appetizers to beer (and with beer of course :)). Making each of them is very easy, and in addition I guarantee you that in most cases it will not take you more than 10-15 minutes. So - get to work! :)

1. Pretzels in caramel - The buckwheat honey

We make caramel except that at the end we add some beer. Beer with a slightly sweet taste, or simply flavored beers works best.

2. Żywiecka sausage in Jak W Dym

The sausage cut into slices, throw on the hot, dry (!) Pan. Then we pour beer at the height of approx. 1 cm and occasionally turning sausage, wait until the beer boils out completely.

3. Cheese dip - Żytorillo

So, the absolute hit! However, one should be careful not to add too much beer - just a little bit, and you get perfect focus, and even bitterness (but nice - very similar to that which occurs in long-ripened cheese).

Put cheese melted, add approx. 50-100 ml of beer. We are waiting until everything is melted and create a homogeneous mass. Then season with paprika. Can be served with nachosami, rusks, bread, cold cuts ... with anything:>

4. Olives in beer batter - Skalak 12

Cake - basically ingredients "by guess" - to the two mixed eggs pour a cup of flour and a glass of beer. Grind it so that there are no lumps. Dip olives in a batter and fry in deep fat.

5. Peanuts in batter - Paulaner Salvator

On a dry frying pan roast peanuts, pour a beer (half a cup) and add enormous amounts of hot peppers. Roast until beer evaporates.



As I suffer recently to lack of time, I decided to create something quick. And this is the way I went back toward my beloved Italian cuisine.
Bruschetta, is a typical Italian dish that does not require a lot of time, effort, and skill, but the effect is to die for! It is simply baked bread / roll / baguette, seasoned with olive oil, salt, pepper, garlic, and rosemary and 'stuffing' which is put on top. Usually these are tomatoes, garlic, basil, but we decided to take advantage of something more unusual and special for you today, here's a bruschetta with pumpkin and pear.
Where's the beer? Of course, stuffing! Pumpkin podsmażyłam first, I added a drum, poured beer and choking simmer. It worked great!
What kind of beer? It's hard to say exactly because I took advantage of the kindness of home brewer and cooked on dark beer. It supposed to be a stout, but due to the slightly elevated acidity it was rather little drinkable and in my opinion tasted more like a porter.

250 ml of beer
2/3 medium-sized pumpkin
2 pears
2-3 baguettes
Green pepper (whole), basil, oregano, salt, garlic

Peeled pumpkin and pear cut into cubes, fry until pumpkin is tender, add the beer. Cook on low heat for 15-20 minutes. Season generously. Cut baguette into slices, sprinkle with olive oil, put the stuffing. Put everything in the oven preheated to 200 degrees for 4-5 minutes.

Sunday, 19 April 2015


Pacific Chicken Curry

Today, I suggest you oriental version of chicken. For this Indian dish I decided to add one of my favorite beers - Pacific Pale Ale from Artezan Brewery . I risked a bit without really knowing what I come out of this mix, but this choice has proven to be a hit! I do not want to be immodest, but I found that such a good chicken curry tasted in my life;)

Aromas of citrus, mango perfectly highligt an oriental character cuisine and delicate bitterness creates an incredibly original combination from chilli spice. Honey, curry, citrus, chicken, and all that beer! The combination of straight perfect! Thousands of flavors and aromas that attack us from the very first bite! Indescribable feeling - you just have to cook and try yourself!

The beer - Pacific Pale Ale from Artezan Brewery

Citrus, pine and tropical fruits in aroma. Golden colour, nice white tall head. Really refreshing taste, citrus, some malty sweetness, bit watery. Bitterness is low to medium. Nice session beer, very drinkable.


400 ml of Pacific Pale Ale
300ml of natural yoghurt
2 large chicken fillets
1 cup of a chicken broth
4 tablespoons of curry
3 tablespoons of butter
3-4 teaspoons of honey
2 tablespoons of tomato puree
1 finely chopped onion
1 clove garlic, finely chopped
1 teaspoon finely grated ginger
1 teaspoon finely chopped chilli peppers
1 tablespoon of flour
Juice of 1 lemon
Salt and pepper to taste


finely chop the garlic, ginger and onion and fry in butter. Add the flour mixed with curry, honey, tomato puree, broth, lemon juice and beer. Chicken fillets, cut into cubes, and cook in the sauce. Finally, the total add the yogurt.

Enjoy!! :)


Today, something about the begginings and some rules for beginners:

There has been long known that beyond a small circle of people who use the products craft breweries, beer is a drink very underrated (how I feel sorry for those poor souls who do not know what they are missing! But that's not what was supposed to be ...).

Personally, I think the beer is just as valuable as the wine bouquet of aromas. Since interest me very much - I decided to search the internet in search of material on the subject. Imagine my surprise when in the search results appeared to me a few recurring schedule. The articles do not mention, because even on the English-language pages difficult to find anything meaningful. And this is the way the the idea for a series of articles about combining beer with food.
Brew Pub food pairing is a subject very extensive and complicated - one could write a book about it, which is probably akin to an encyclopedia format, but the idea of a simple blog seems to be a lot more pleasant.

A few tips that can help you effectively task.

First of all - remember that the rules are not sacrosanct, not strictly stick to the them. Classic connections are sometimes simply boring.
Not everyone has the same taste, it is said that how many people so many tastes and flavors. Do not be afraid to experiment in the kitchen - it's what we give you, it is only a guide. And the world really will not end if the beer will not match with the dinner ...

Secondly - use similar flavors. For example, citrus-coriander flavor of a  Witbier will perfectly highlight a salmon liquefied with lemon juice and oatmeal stout will be a great addition to a chocolate dessert.

Thirdly - choose flavors that will not overwhelm each other. Schlenkerla smoked for light salad with chicken, is very unlikely to be a good idea.

Friday, 27 March 2015

AleBrowar Brown Foot - Cheese soup

AleBrowar Brown Foot - Cheese soup

Cold, cold, cold. Time to do something and dinner. Something warming.
I look in the fridge. Coconut milk, piri piri, onions, melted cheese. There are even sun-dried tomatoes! And beer. Great. A perfect set of everything and nothing. I really have to go out for shopping? It's cold, wet, I really don't want to ...
Wait a minute. And why not cheese soup for Indian fashion? Yes!
The biggest surprise in this recipe was for me Brown Foot - thanks to it a soupgained a deep flavour, sharpened taste of chili, but also gave a beautiful color. If like me, you appreciate simple and fast food (preparation time is approx. 20 minutes) - this is perfect for you!

About the beer - Brown Foot from AleBrowar

Brown ale style, black color, medium big coffee colored head, smell of coffee, grapefruit, raisin, bitter chocolate. medium body, slick feel on the tongue, light milk, grapefruit, coffee, chocolate, good long grapefruity bitter finish.


About 1.5 liters of vegetable stock
3 large onions
300 ml coconut milk
3 processed cheese (100g)
2 peppers piri piri, finely chopped
sweet peppers
Approx. 250-300 ml ales India Brown Ale / Brown Ale

2 teaspoons honey


Dice the onion, fry in a pan to the glass transitionAt the same time prepare a vegetable broth. Ready to throw the onion into the broth. Keep everything on low heat. While stiring, slowly add cheese to dissolveAdd piri piri, coconut milksweet peppers, curry, turmeric. Pour the beer and add honey.


Monday, 16 March 2015

Porter Łódzki - I had to be a jelly...

Porter Łódzki - I had to be a jelly...

Sometimes it just happens that something goes wrong. Well, this time it was because of my absolute lack of patience. It was to be a plum jelly on Porter Lódzki, and came out to be ... something.
Guests on the way, the preparations for the dinner are in full swing, I pull the jelly from the refrigerator, and here instead of jelly - far too runny goo. I had to think fast, because there was no other options for dessert. The first thing that came to mind was a very simple, one of my favorite desserts - Eton Mess. Without thinking much I called a friend who provided me all additional components, and I started to work. And again, it did not work out as I wanted. I didn't give up anyway, I tried a little more and now I'm pleased to show you my original dessert called "I had to be jelly ...";-)

About the beer - Porter Łódzki by Browary Łódzkie

Strong, aromatic dark beer. The color black as tar. Only under intense light ruby reflections are visible. Very nice bouquet fragrance, typical of the Baltic porters. In taste we can notice notes of plums, raisins, caramel and porto. Clear roasted bitterness and sweetness of chocolate. Dry and full-bodied.

Ingredients and recipe:

750ml of Porter Łódzki
1 kg of plums
2 tablespoons of sugar
3 tablespoons of gelatin
Heat the beer, add sugar and sliced plum. Take off the heat and dissolve gelatin in a little warm water. Pour into individual dishes and put to the fridge overnight (or at least 5h).

Or when we are extremely impatient:

250g of mascarpone
1 packet of biscuits
heavy cream
sea salt

Mix 3/4 of jelly with mascarpone, break some biscuits. Caramelize sugar (as in the recipe for panna cotta), add half a teaspoon of salt to the caramel. In a glass for whiskey put: biscuits, cream, biscuits, rest of jellies and caramel.

Sunday, 8 March 2015

LADY BLANCHE - Rhubarb compote

LADY BLANCHE - Rhubarb compote

Rhubarb compote is a banality. There ispractically no need for any skills. Nothing complicated - just throw everything into the pot and bring to boil. Really there's no philosophy. Why, then, we decided to do it? Because you can not resist it! It is the perfect choice for hot summer weather (especially for fans of the acidic flavors!), It's perfectly refreshing, plus rhubarb season lasts for a short time, you have to use while you can! 
To work!

Beer - Lady Blanche from AleBrowar

Hazy, straw color with a medium stable head, some lacing. Moderate aroma of yeast phenols, coriander, some orange. Nice combine at nose, but could be more intensive. Taste is medium sweet, sour medium low and very bitter. Pleasant and refreshing.


500ml of beer
750g of rhubarb
5 tablespoons of sugar


Throw everything into the pot and cook until softened. Strain and cool it.
Serve with ice cubes, slices of lemon and sparkling water or beer in Witbier style.