When you think of summer you think of lazy Sunday afternoons in the pub with friends and family. Or a BBQ at home. What more can you want than Summer Living With Cobra Beer.
Whether you are a drinker or not, you will all be familiar with Cobra Beer, it is a huge favourite in Indian restaurants for that Friday night curry.
Summer Living With Cobra Beer
Did you know?
That Cobra also make a Cobra Gluten Free and Cobra Zero range making it suitable for even more people to enjoy, whether they have a gluten allergy or are the designated driver.
The Cobra Story
Cobra Beer was founded in 1989 by Lord Karan Bilimoria, after realising that we needed a smoother, less gassy lager. Using the finest and natural ingredients and a traditional Indian blend of barley malt and yet, with maize, hops and rice. He was able to produce an extra smooth and less gassy beer, unlike any other.
Originally the beer was to be called Panther, but the name was not popular with customers and was changed to Cobra at the eleventh hour.
Creamy three cheese spaghetti
280g dried spaghetti pasta
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
180ml fresh double cream
180ml chicken stock
90g parmesan, plus extra for topping
Salt and ground black pepper
2 tbsp. freshly chopped chives
1. Cook spaghetti according to package instruction until al dente. Drain, reserving a little of the pasta water.
2. Meanwhile, in a large pan over medium heat, heat oil and cook the garlic for one minute. Add the double cream, stock reserved pasta water. Pop in the cooked spaghetti and fully coat with the sauce.
3. Remove the pan from the heat and stir in parmesan cheese. Add more water if needed to produce desired consistency and texture. Season and top with the chives just before serving.
Or how about
Succulent Steak Salad
60ml balsamic vinegar
60ml olive oil
2 tsp lemon juice
1 tsp finely chopped fresh thyme or 1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp freshly ground pepper
Sirloin steak – about 350g – 400 g
1 pack of salad greens – about 250g
8 cherry tomatoes, cut in half
4 radishes, sliced
1/2 avocado thinly sliced
100g dried cranberries
Crumbled blue cheese
1. Whisk together the balsamic vinegar, olive oil, lemon juice, thyme, salt and pepper to make the dressing.
2. Place the steak and about a quarter of the dressing in a sandwich bag; seal and make sure the meat is coated. Refrigerate for at least 8 hours, ideally overnight. Also refrigerate the remaining dressing.
3. After this time remove the steak from the bag and throw away the marinade. Grill the meat until cooked to preference. Leave to rest for 5 minutes before slicing.
4. Divide salad amongst your plates. Place the steak on top along with the tomatoes, radishes and avocado; follow with a sprinkling of cranberries and as much blue cheese as you like!