Welcome to this week’s Recipe Crumbs Newsletter
Beer Day Britain has been celebrated every year on 15 June since 2015. The national celebration of British beer is supported by organisations including the British Beer and Pub Association, the Society of Independent Brewers and Associates (SIBA), and the Campaign for Real Ale (CAMRA), all of which champion Britain’s rich brewing heritage and pub culture.
I don’t drink beer very often but I do sometimes include it in my recipes, it can add a delicious richness to meat dishes. Most of the alcohol evaporates during cooking, leaving behind the beer's malt, hop, and caramel notes. Slow-cooked dishes particularly benefit from this mellowing effect.
So this week I thought I would share some of them with you.
And not to leave my American friends out, the 16th June is National Fudge Day in the US, and I have lots of fudge recipes too
Happy cooking and have a delicious week.
P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.
If I had to choose a favourite savoury pie, it would almost certainly be a steak, mushroom and ale pie. Served with mashed potatoes or chunky chips. It's warming, filling and totally scrumptious – Recipes Made Easy
It might be a Flemish dish, but that doesn’t mean you can’t make it with British beer to celebrate British Beer Day– Recipes Made Easy
Add beer gradually – Beer can be quite strong in flavour. Start with a smaller amount than you think you need and add more if required. It's much easier to add extra than to balance an overpowering beer flavour. If you find the flavour is a little bitter add a pinch of sugar to the dish.
Use beer to tenderise meat – Beer contains enzymes and mild acidity that can help tenderise meat. Try adding a splash to marinades for beef, pork, or chicken before cooking.
Don't forget baking – Beer isn't just for savoury dishes. Stout adds richness to chocolate cakes, while lighter beers can bring flavour and lightness to breads, scones, and batter-based recipes. You could try my Guinness cake with a British stout
It’s hard to beat a classic Vanilla Fudge and this is one of my all-time most popular recipes on Only Crumbs Remain. But if you want more choice, check out my Fudge Recipe Collection too.
Batter – A mixture of flour and liquid used to coat food before frying.
Beer creates a light, crisp batter thanks to its carbonation.
To make a simple Beer Batter – Combine 125g (4oz) plain flour, 1 teaspoon baking powder and ½ teaspoon salt salt in a large bowl. Pour in about 300ml (½pt) very cold beer and whisk to a smooth batter. Use the batter immediately.
Next Week – Scones
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