10 homemade snacks to accompany fresh beer

It is possible to insert beer as an ingredient in savory recipes and also in sweet recipes! But, it is indisputable, nothing is more pleasant than the classic beer in that cold white American glass, right?! To make it even better, homemade snacks complement the flavor and make this moment even more delicious. Worthy of the best bars, the snacks are a trademark. Therefore, it is impossible to replace more traditional recipes. Then, revisit them and learn how to do them at home step by step:

10 homemade snacks to accompany the beer

Croquette of minced meat and cheese

Croquette of minced meat and cheese | Photo: Gisele Tesser
Time

: 1h30

Performance

: 20 units

Difficulty

: average

Ingredients:

• 2 cups of milk (tea)
• 2 beef bouillon cubes
• 2 tablespoons of margarine
• 600 g of braised minced meat
• 1/2 cup corn (green)
• 1/2 cup peas (tea)
• Chopped parsley to taste
• 2 cups wheat flour (tea)
• 1 and 1/2 cups mozzarella (diced)
• Cold milk and breadcrumbs for dusting
• Fry oil

Method of preparation:

1. In a large saucepan, put the milk, the meat broth and the margarine.
2. Bring to a boil over medium heat.
3. Then add the meat, corn, peas and parsley.
4. As soon as it boils, add the flour all at once, stirring until it comes off the bottom of the pan.
5. Turn it off and then let it cool down.
6. Take small portions of dough, place a cube of mozzarella and form balls.
7. Roll them in milk and breadcrumbs and fry them in boiling oil until golden brown.
8. Drain on absorbent paper and then serve.

cheese platter

Cheese Board | Photo: Disclosure/Água Doce Sabores do Brasil
Time:

30 minutes

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 100 grams of cold sliced ​​mozzarella
• 100 grams of provolone
• 100 grams of gorgonzola
• 100 grams of brie cheese
• 100 grams of mozzarella
• 100 grams of gouda cheese
• 100 grams of cream cheese (well chilled)
• 100 g of white cheese
• 1 pack of french fries to decorate with the flower
• Cherry tomatoes to decorate
• decorative toothpicks

Method of preparation:

1. On a decorative board and using your creativity, arrange the ingredients.
2. Dice the provolone cheese and half the gouda
3. With decorative toothpicks, pierce a cherry tomato and a cube of provola.
4. With the other half of the gouda, cut it into thinner sticks and set aside
5. Then cut the brie cheese in half and then, on the other half, cut it into a triangle and set aside
6. Finally, with the last part remaining, cut into small pieces and set aside
7. For the mozzarella flower, cut the cooled mozzarella slices into circles.
8. Arrange them on the edge of a round container, alternating them and forming the petals of a flower.
9. Finish by placing a cherry tomato in the center and remove it carefully so as not to break it.
10. For the potato flower, shape the very cold cream cheese on a pastry board with the help of a spoon.
11. Arrange the potato chips in the base and climb them, spacing them out and forming a spiral that will have a cherry tomato in the centre
12. With all the ingredients, compose the cutting board according to your imagination and serve immediately.

onion flower

Onion flower with rose sauce | Photo: Stella Handa
Preparation time:

40min (+2h of fridge)

Performance:

4 portions

Difficulty:

average

Ingredients:

• 1 large onion
• 1 cup of milk (tea)
• 1 egg
• Salt and black pepper to taste
• 1 cup wheat flour (tea)
• 1 cup breadcrumbs (tea)
• Fry oil

Rose Sauce:

• 1/2 cup mayonnaise (tea)
• 3 tablespoons of ketchup
• 1 tablespoon of mustard

Method of preparation:

1. With a knife, carve an upper part of the peeled onion and make a cut in the center making a cross.
2. Starting from the cross, cut the onion into petals, without letting them separate.
3. Place in a bowl, cover with water and ice and refrigerate for 2 hours.
4. Immediately after, mix the ingredients of the sauce and keep it in the refrigerator.
5. Remove the onion from the refrigerator, drain it, dry it with paper towels and press lightly so that the petals open.
6. In a bowl mix the milk, egg, salt and pepper.
7. Then pass the onion through this mixture.
8. Dip in the wheat flour and pass through the milk mixture again.
9. Repeat the procedure and lastly roll in the breadcrumbs.
10. Fry in a large skillet with hot oil until golden brown.
11. Finally, drain them on absorbent paper and serve them with the sauce set aside.

Cassava croquette with salami

Cassava croquette with salami – Photo: Rodrigo Moreira
Time:

1 hour

Performance:

25 units

Difficulty:

easy

Ingredients:

• 2 cups cooked and mashed cassava (tea)
• 1 cup wheat flour (approximately)
• 2 eggs
• 1 tablespoon of grated parmesan
• 2 teaspoons of salt
• 1 cup breadcrumbs (for dusting)
• Fry oil

Filling:

• 1 chopped onion
• 180 g or 1 cup (tea) of crushed salami
• 1 tablespoon of dried parsley

Method of preparation:

1. In a bowl, mix the cold cassava with the eggs, flour, Parmesan and salt until it reaches the curly point.
2. If necessary, add more flour.
3. For the filling, in a bowl, combine the salami, onion and parsley.
4. Open portions of dough between your hands, distribute the filling and shape the croquettes.
5. Roll them in the breadcrumbs and fry them in hot oil until golden brown.
6. Drain on absorbent paper and serve.

fried creamy cassava

Fried Creamy Cassava | Photo: Rodrigo Moreira
Time:

1 hour

Performance:

6 portions

Difficulty:

average

Ingredients:

• 1 kg cassava in pieces
• 1 tablespoon of butter
• salt to taste
• Fry oil

Method of preparation:

1. Put the cassava in a pressure cooker, cover with water and cook for 25 minutes, over medium heat, after taking up the pressure.
2. Turn the power off, let the pressure out naturally, and open the pan.
3. Remove the cassava filaments and mash them with a fork while they are still hot in a bowl and add the butter and salt.
4. Roll out into a medium rectangular greased shape, level with a spoon and place in the freezer for 40 minutes.
5. Remove from the freezer and, with a knife, cut into squares.
6. Put back in the freezer for another 2 hours.
7. Remove the cassava squares and fry them in hot oil until golden brown.
8. Drain on absorbent paper and serve.

10 homemade snacks to accompany the beer

mini bruschetta

Mini bruschetta – Photo: Shutterstock
Time:

45 minutes

Performance:

15 units

Difficulty:

easy

Ingredients:

• 15 slices of Italian cane bread
• 4 tablespoons of olive oil
• 1 clove of garlic
• 2 chopped tomatoes
• 1/3 cup (tea) basil leaves
• 1/3 cup black olives (tea)
• Salt and black pepper to taste
• 15 cup slices

Method of preparation:

1. Place the bread on a baking tray and brush with oil.
2. Cut the garlic clove in half and rub it on the slices.
3. Spread the garlic. Put the bread in the oven for 15 minutes.
4. Mix the chopped tomatoes with the basil, olives, salt and pepper.
5. Cover the toast with the coppa and the seasoned tomato.
6. Serve immediately.

Chicken breast with pepper sauce

Chicken with Pepper Sauce | Photo: Alfredo Franco
Preparation time:

50min (+1h rest)

Performance:

6 portions

Difficulty level:

easy

Ingredients:

• 1 kg of chicken leg and thigh
• 2 tablespoons of ready seasoning
• 1 teaspoon(s) of paprika
• Fry oil

Sauce:

• 8 chopped seedless chillies
• 1/2 glass of alcoholic white vinegar (375 ml)
• 1/2 can of tomato paste (170 g)
• 4 cloves of garlic
• 1 chopped onion
• salt to taste

Method of preparation:

1. First, season the chicken with the ready-made seasoning and paprika.
2. Leave to rest for 1 hour.
3. For the sauce, beat all the ingredients in a blender and refrigerate until ready to serve.
4. Then roll the chicken pieces in wheat flour and fry them in hot oil.
5. Finally, drain them on absorbent paper and serve immediately with the sauce.

Sweet potato fries

Sweet Potato Fries, Good Chips For An Appetizer | Photo: Stella Handa
Time:

20 minutes

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 2 sweet potatoes
• Fry oil
• salt to taste

Method of preparation:

1. Wash the potatoes, peel and slice them.
2. In a skillet, over medium heat, heat the oil and fry the potatoes until lightly browned.
3. Remove from heat, drain on absorbent paper and season with salt.
4. Put on a plate and serve.

dry meat dumpling

Dried meat dumpling, typical Brazilian appetizer | Photo: Stella Handa
Time:

50 minutes

Performance:

30 units

Difficulty:

easy

Ingredients:

• 1/2 kg of cooked and squeezed cassava
• 100 g of cooked and minced desalted dried meat
• 3 eggs
• 1/2 cup (tea) of oil
• 1 and 3/4 cups (tea) of wheat flour
• Salt and black pepper to taste
• 2 tablespoons of chopped parsley
• Fry oil

Method of preparation:

1. In a bowl mix the manioc, the meat, the beaten eggs, the oil and the flour.
2. Knead until you get a consistent dough.
3. Add salt, pepper, green perfume and mix.
4. Form balls with your hands and fry them in hot oil until golden brown.
5. Drain on absorbent paper and serve.

miniquibe

miniquibe | Photo: Stella Handa
Time:

1h30 (+1h rest)

Performance:

30 units

Difficulty:

average

Ingredients:

• 500 g of wheat for kibbeh
• 2 cups (400 ml) of warm water
• 500 g of minced meat
• 1/2 grated onion
• 5 tablespoons of chopped mint
• Salt and pepper to taste
• 1 1/2 cups (tea) of Catupiry®
• Fry oil

Method of preparation:

1. Put the wheat in a bowl and cover with water.
2. Leave to rest for 1 hour, drain and squeeze to remove excess water.
3. Mix with meat, onion, mint, salt and pepper until smooth.
4. With wet hands, open small portions, divide the Catupiry® between them and close by modeling mini-kibes.
5. Fry in hot oil, a little at a time, until golden brown.
6. Drain on paper towels and, if desired, serve with lemon and garnish with mint.

Source: Terra