Sunshine Snacking: New Beers and Nibbles at Brindisa

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Brindisa
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Sunshine Snacking: New Beers and Nibbles at Brindisa

Postby Brindisa » Thu Apr 25, 2019 5:28 pm

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With the sun starting to shine it’s the perfect time for a cold beer on the terrace at Brindisa Hildreth Street.

Brindisa have just introduced Estrella Galicia beers to accompany their new homemade Spanish dips for the perfect summer snack.

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The dips include Salt Cod Brandade, Piquillo Pepper & Walnut Mousse and Almogrote; a paprika, tomato and olive oil spread from the island of La Gomera in the Canaries. Ready to take home, the dips can be served on toast, with breadsticks or crudités and the almogrote is amazing on boiled potatoes!


Brindisa Deli on Hildreth Street, open from Wednesday to Sunday, now also has fresh bread daily from Christopher's bakery in Herne Hill. Choose from the White Sourdough Dulwich Loaf or their wonderful Baguette.

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The breads are made with the finest ingredients: flour from Shipton Mill, Bioreal organic yeast and fine sea salt.  They soak the flour and grains overnight and use a slow fermentation process so that the natural flavours are released, preserving more nutrients and ensuring the breads are more easily digested than others which are forced to ferment and bake quickly. At Christopher's they say "if it isn't amazing don't make it".


Disfruta del verano que se acerca! 


Almogrote Recipe

2 Choricero Peppers
1 Clove of Garlic, Chopped
½ Teaspoon Pimenton Dulce (sweet paprika)
2 Medium Tomatoes, Chopped
250g Hard Goat’s or Sheep’s Cheese, Grated
80g Olive Oil 

First prepare the peppers by soaking them in warm water for 20-30 minutes.

Drain them well, then scrape out the flesh.
Put in all the ingredients except the oil in a blender, then add the oil slowly, continuing to blend, to allow the sauce to emulsify properly.  


Brindisa Cheese and Charcuterie
6 Hildreth St, Balham 
London, SW12 9RQ
View on Google Maps

Tel Shop: 020 8675 4178
Email shop: hildreth@brindisa.com
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