tansy glut Archives - Free From Beer Co.

Beer & Cheese Dip

adamgritz2019-12-16T12:42:01+00:0023rd October 2019|

Beer Cheese is said to have originated in Kentucky in the early 1930s. Served cold as a dip, it consists of a sharp cheddar cheese, beer, garlic, and sometimes peppers and Cayenne. In Winchester Kentucky there is an annual Beer Cheese Festival where amateurs and professionals compete to win the title of best beer cheese. I wonder what the judges would think of my version, a true Free From Recipe: Plant- based, with Free From Pilsner, cashew nuts, smoked paprika and garlic. Beer Cheese is lovely on its own as a dip, and absolutely show-stopping on a plate of nachos. FOR THE BEER CHEESE 75 g cashew nuts soaked 100 ml beer 100 gr grated orange sweet potato 2 cloves garlic crushed 1 tb-smoked paprika 3 TBS nutritional yeast 2tbs olive oil 3-4 tbS extra beer for blending. Soak cashews in beer for several hours or overnight Method in a saucepan combine the beer soaked nuts, and sweet potato cook on a low heat until the sweet potato is soft. Add the nutritional yeast, smoked paprika, garlic and olive oil and combine Transfer to a food processor and blend until smooth add extra beer if needed to get the Read more

Autumn Harvest

adamgritz2019-12-16T12:42:09+00:0023rd October 2019|

The nights are drawing in and its jumper weather already. Roasts, cooked either in a slow cooker or the oven, make “for” a cosy choice for the cooler darker evenings. Beer as a marinade imparts a rich deep flavour and a lovely dark colour. Although beer has less acidity than wine, it still works wonderfully to tenderise the meat. The molasses in this recipe will balance out the flavours and create a sticky dark sauce. Serve with seasonal cornbread, made with corn straight from the cob, and add a side of fries for a casual lunch or dinner. For an indulgent Sunday brunch, top the beef and corn bread with an egg. Serve with a glass of IPA SLOW COOKED BEEF INGREDIENTS I kilo beef flat brisket 330ml of I.P.A 2tb Smoked Paprika 1tsp sea salt 2 cloves minced garlic 3tb Cumin. 2 onions sliced 6tbs molasses. FOR THE CORNBREAD 100g gluten free flour 125g Polenta 1 tsp chilli seeds 1 tsp sea salt 2 tsp baking powder 3 Eggs 400ml Milk 60ml vegetable oil 100g sweet corn 100g roasted chopped red peppers Preheat oven to 170 degrees Celsius. Rub the Brisket with the spice mix. Slice the onions Read more