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.

Ingredients:

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
curry
turmeric
Approx. 250-300 ml ales India Brown Ale / Brown Ale

2 teaspoons honey


Preparation:


Dice the onion, fry in a pan to the glass transition. At 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 dissolve. Add piri piri, coconut milk, sweet peppers, curry, turmeric. Pour the beer and add honey.

Enjoy!!

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

sugar

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.

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.

Ingredients:

500ml of beer

750g of rhubarb

5 tablespoons of sugar

Preparation:

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.

CENT US - Cuban healing soup

 CENT US - Cuban healing soup

I have a list of places that I would like to visit. Iceland (because I want to fry an egg on the geysers! :)), New Zealand, Cuba, Bhutan and many, many others.
Since my wallet is not bursting at the seams, visiting all these places will take my probably good few years. In the meantime, you can always cook something exotic and go on a culinary journey :)

Today I'm taking you to Cuba. I suggest you, something that immediately conquered my heart, that is healing black bean soup. It is ideal for the winter and autumn days, and as the legend says it is in addition indispensable cure for a hangover...


Beer - Cent Us from Pracownia Piwa brewery


The aroma is of smoked ham; some roastiness is also there but it’s overpowered. Pours black with a small and unstable head. In the taste, sour and bitter are more or less balanced; the former might be a little stronger. Medium bodied, not as creamy as I’d hoped, carbonation below average, mildly sour and bitter finish. A really nice beer if you can appreciate the smoakiness; much less so if you can’t.

Ingredients:

150g of chorizo
2 spring onions
1 can (400g) of drained black beans
1 kg of tomatoes
300-350 ml chicken stock
juice of 1 lime
200 ml smoked stout ale
1 chives

Preparation:

Cut chorizo slices into quarters, fry in a dry frying pan and wait until the fat melts. Put chorizo aside on a plate and throw chopped spring onions in a pan and wait until it gets soft. Then again, put the sausage, pour it with approx. 100ml of beer and wait until it evaporates.
Add the finely chopped tomato and black beans and cook it at low heat for 10 minutes.
Throw everything into a saucepan and pour the prepared chicken broth and cook for another 10 minutes.
Then pour the soup into bowls and season with lime juice.

Enjoy!