Feel free to send in any of your own Toon Ale recipes for publication on this page.

Simple Spaghetti Blondeaise...

12oz spaghetti
1 onion sliced
1 carrot sliced
1 stick celery chopped
1 desert spoon tomato puree
4 oz minced beef
2 rashers bacon cut into small pieces
1 clove garlic
3oz butter
275ml Toon Blonde
1/2 chicken stock cube
4 oz grated cheese
salt and pepper to taste

Melt 1oz butter in a pan then add the onion and cook until translucent then add the bacon, carrots and celery and cook for three or four minutes next add the mince and cook until brown. Now add Toon Ale Blonde and stock cube and the rest of the ingredients except the spaghetti.
Simmer for forty minutes.
While sauce is simmering, cook spaghetti according to package directions. Spoon sauce over hot spaghetti. Sprinkle with Parmesan

1lb stewing steak diced
2 table spoons of tomato puree
1 onion
2 stalks of celery
1oz cooking fat
1 table spoon worcester sauce
1 bottle of Toon Brunette
Salt and pepper to taste
1 beef stock cube
Brown the meat then add the Toon Ale Brunette and the rest of the ingredients, cook covered in moderate oven for 1 hour and 30 mins. Add salt and pepper to taste.

2 carrots
1 small turnip
1 leek
3 large potato's
1 stick celery

Salt and pepper to taste
1 beef stock cube
850ml of 'Toon Ale Brunette'
1lb stewing steak diced

For dumplings
6oz flour
2 tea spoons baking powder
2oz cooking fat
Pinch salt
150ml of milk

For soup, simmer diced meat for 3/4 of an hour in Toon Ale Brunette and stock cube add diced vegetables cook for fifteen minutes and then add dumplings which are made by rubbing cooking fat into sifted flour, salt and baking powder. Mix into a stiff dough with milk and roll into balls. Place into soup and cook a further twenty minutes.

1 rabbit cut into pieces
1 onion chopped
1 large carrot diced
Piece of black pudding diced
1 bottle of Toon Ale Brunette
1 chicken stock cube
2 table spoons tomato puree
1 tea spoon mixed herbs
Salt and pepper to taste
Fry the rabbit pieces in a little oil until sealed, put everything in casserole dish with lid on and cook in a moderate oven for two hours adding more Toon Ale Brunette if necessary.

2lb fish of your choice cut into pieces
3 onions
1 tea spoon paprika
Salt and pepper to taste
1 bottle of Toon Blonde'
2oz butter
425ml sour cream
Brown the onions in butter add the fish and cover with 'Toon Ale Blonde' season and simmer until fish is done. Just before serving add the sour cream.

Cooked eel

2lb eel cut into two inch pieces
2oz butter
2 glasses white wine
2 egg yolks
Mint
Parsley
Salt and pepper to taste
Juice of two lemons
Toon Ale Blonde

Place the eel, Mint and Parsley into a pan with butter and cook for fifteen minutes, add the wine and enough Toon Ale Blonde to cover, simmer for ten minutes then place the eel in shallow dish. Mix the egg yolks with lemon juice and slowly mix with the stock season add salt and pepper pour over eel and leave to cool.