Now we’re cooking….

Written by Liz on July 7, 2016

cabra cooking marie therese bruggemanOne of the many fun things about being a brewer is all the wonderful people you get to meet! Like my new friends Han Hidalgo and Marie Thérèse Bruggeman who started and fifteen years ago. Biercuisine is really cool: they pair beer with food, but they also use it as an ingredient for a great dish. pairs food and beer AND jazz. Can I just say YAY? And of course there is a jazzy ode to Dulcinea, various ones actually, so you should really listen to those while preparing this wonderful dish. I was honoured that they picked my Dulcinea Dark Ale for one of their recipes and it does sound absolutely delicious:

Dulcinea’s Delight:
4 hard boiled eggs
4 ts of (homemade) mayonaise
3 ts of anchovies
4 ts grilled red pepper
4 ts green olives, stuffed with peppers, cut in half
2 ts small capers
1 knife point of chili
strips of ciabatta
Ground pepper and salt to suit your taste.

Cut the hard boiled eggs in halves, remove the yokes. Mix with mayonaise and chili. Leave in the fridge for about 45 minutes. Put the mixture in a piping bag and put in in the eggs. Add the other ingredients and serve with Dulcinea! The slight sweetness of the beer pair up really well with the egg yoke and the strong tatse of the anchovies.

Dulcinea Bruggeman

(pictures thanks to Marie Thérèse Bruggeman)



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