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Recipes

  • Brussels Calling and salmon

    By Brasserie de la Senne on 21 March 2016
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    Brussels Calling and salmon, a killer! This greasy fish goes really well with the exotic and slightly citric freshness of the beer. We baked it in the oven with a crust of finely sliced potatoes and we served it on a bed of leek purée.
  • Boucherie Frank & Brusseleir’s beef burgers

    By Brasserie de la Senne on 16 March 2016
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    Frank Segers from Boucherie Frank in Saint-Gilles sends us a couple of pictures of these beautiful beef burgers made with Brusseleir (ready to be tasted at the Brasserie de l’Union!) > Boucherie Frank • Rue Jourdan/ Jourdanstraat 187 – 1060 Saint-Gilles
  • Risotto & Brusseleir

    By Brasserie de la Senne on 7 March 2016
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    As the cold doesn’t seem to be willing to leave us, let’s warm up with a tasty winter dish: a sausage-mushroom risotto deglazed with our Brusseleir.
  • Beer & food pairing & Brussels Calling

    By Brasserie de la Senne on 25 February 2016
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    And here is a first beer&food pairing with our 2015 anniversary beer! Chicken fillets baked with lightly caramelized shallots and accompanied by a cream-lemon-sage sauce, which goes very well with the fruity and slightly sour accents of this Brussels Calling.
  • Muffins & Zinnebir

    By Brasserie de la Senne on 17 February 2016
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    Beer can replace water or milk in the preparation of both sweet and savory cakes, with some interesting results. Here we put some Zinnebir in these walnut and leek sprout savory.
  • Gnocchi & Stouterik

    By Brasserie de la Senne on 10 February 2016
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    Chestnut season is over, but we still have some chestnut flour and we make gnocchi with it! With a simple sauce of radicchio, sun-dried cherry tomatoes and ripe goat cheese, and accompanied by a Stouterik, which goes well with quite strong or salty flavors.
  • Onion soup & Zinnebir

    By Brasserie de la Senne on 1 February 2016
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    A browned onion soup is ideal to warm yourself up in the winter, and to treat yourself! We enjoyed it with a Zinnebir, its fine and long bitterness goes perfectly with the creamy taste and texture of the soup.
  • Apples & Brusseleir

    By Brasserie de la Senne on 21 January 2016
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    We take a couple of apples, we cut out the core, we fill the hole with butter and brown sugar, and we sprinkle generously with coffee before we bake them well in the oven. It’s the very simple recipe of a Flemish grandma… we just replace the coffee with our Brusseleir! Delicious with a scoop of vanilla ice-cream.
  • Winter tapas

    By Brasserie de la Senne on 15 January 2016
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    With these ‘winter tapas’ (dates stuffed with gorgonzola, endive boats with camembert and walnuts, egg-stuffed grilled mushrooms with rosemary), we love a Jambe-de-Bois! Fruity enough for the aperitif, ‘warm’ enough for the season.
  • X-Mas Spice Cake

    By Brasserie de la Senne on 21 December 2015
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    Inspired by Rosanna’s delicious pudding, we test a X-Mas spice cake! Flour, butter, brown cane sugar, thick sour cream, honey, eggs and lots of spices, everything generously soaked in our favorite Christmas beer.