Syrup in cooking and baking

Syrup provides more than sweetness. Its full-bodied character makes it an excellent flavour enhancer in cooking. Used in baking, syrup gives bread a good crust and a longer life. With its thick consistency, syrup is also ideal for making various dessert sauces.

The Dansukker range includes several types of syrup for various uses.

Below you will find recipes for Smoked fish salad, Sautéed carrots with mint and chilli peppers, Wok with chicken, Smoked ham and olive bread, Bonnes bouches, Cinnamon cookies, Banana ice cream with chocolate sauce and Ginger panna cotta with berries.

Smoked fish salad

Ingredients

1 litre mixed salad, e.g. rucola, spinach leaves and red chard
10 radishes
1 red onion
200 g green asparagus
2 ripe avocados
4 eggs
3-400 g smoked fish, e.g. salmon or mackerel

Dressing
1 pasteurised egg yolk
1 clove of garlic, crushed
Small pinch salt
1 pinch ground black pepper
2 tsp Dansukker Cane Syrup
1 tbsp white wine vinegar
1 dl rapeseed oil

Rinse the lettuce and leave to drain on a cloth or paper towel. Rinse the radishes and cut into slices. Peel, halve and slice the red onion. Bring the water to the boil with a little salt, and add the asparagus. Remove the pan from the heat and leave the asparagus in the water for 5-10 minutes. Peel the avocados, remove the stones, and cut into boats. Cook, peel and halve the eggs. Clean the fish and cut into smallish pieces. Arrange all the ingredients on plates or a large serving dish. Mix together the ingredients for the dressing and pour over the salad or serve by the side. 

Sautéed carrots with mint and chilli peppers

Ingredients

1 kg carrots
2 tbsp Dansukker Cane Syrup
½ dl chopped fresh mint
½ -1 red chilli pepper chopped into small cubes
Salt, pepper
Butter or margarine for frying 

Peel the carrots and cut diagonally into smaller pieces. Parboil until they are barely tender. Discard the water and leave to drain. Heat the fat in a frying pan and add the carrots and syrup. Fry the carrots until just tender. Add mint, chilli pepper, and salt and pepper. Serve the carrots with fried or grilled meat or sausages. 

Wok with chicken

Ingredients

4 portions egg noodles
½ dl rapeseed oil
500 g chicken fillet cut into smallish pieces
250 g broccoli as florets
250 g carrots sliced thinly
1 red onion as thin boats
12 fresh mushrooms, sliced
1 red pepper, cubed
1 yellow pepper, cubed

Sauce
½ dl white wine vinegar
½ dl Dansukker Light Syrup
¼ dl rapeseed oil
1 tsp sambal oelek
2 cloves of garlic, grated
1 pinch of salt

Decoration
1 dl cashew nuts  

Prepare the egg noodles according to the instructions on the packet. Heat the oil in a wok or other suitable pan and fry the chicken pieces. Add the broccoli, carrots, onion and mushrooms, and fry them. Add the peppers and noodles. Mix together the ingredients for the sauce and pour into the wok. Stir to mix. Sprinkle with nuts and serve. 

Smoked ham and olive bread

Ingredients

8 dl plain flour
1 tsp salt
4 tsp baking powder
6 eggs
1 ½ dl olive oil
½ dl Dansukker Light Syrup
2 ½ dl quark
2 dl dry white wine
200 g strong cheese, grated
100 g parmesan cheese, grated
250 g smoked ham, cubed
1 dl green olives with pimiento peppers
1 dl finely chopped leek
½ dl finely chopped basil 

Mix together the flour, salt and baking powder in a bowl. Whisk together the egg, oil, syrup, quark and wine, and mix into the dry ingredients. Add the remaining ingredients and mix well. Transfer the dough to a greased and lightly floured rectangular tin. Bake in the centre of the oven at 200°C for about 1 hour. Test with a meat tester whether the bread is cooked in the middle. Turn out onto a rack and leave to cool. Delicious with tea in the winter or a glass of chilled rosé wine in the summer. 

Bonnes bouches

Ingredients

Base
1 jar of peanut butter, 350 g
2 dl Dansukker Light Syrup
1 dl Dansukker Cane Sugar
1 dl coconut flour
1 dl hazelnuts, chopped
2 tbsp Dansukker Vanilla Sugar Fairtrade
1 litre Special K

Decoration
200 g dark chocolate
200 g soft nougat (Odense) 

Mix all the ingredients together in a saucepan apart from the K-special, and bring to the boil. Stir in the Special K. Cover a small roasting pan, about 25 x 35 cm, with cling film, and spread the dough out on this. Leave this to cool and stiffen. Melt the chocolate and nougat in a bowl over a water bath. Spread the chocolate out over the cake. Leave this to cool and stiffen. Store cold. 

Cinnamon cookies

Ingredients

225 g butter
2 ¼ dl Dansukker Brown Sugar
2 tbsp Dansukker Light Syrup
3 ½ dl plain flour
1 tbsp cinnamon
1 tbsp Dansukker Vanilla Sugar Fairtrade
2 tsp baking soda
100 g hazelnuts, chopped 

Beat the butter and sugar until light and fluffy. Add the syrup. Mix the remaining ingredients together and knead into the butter mixture. Divide the dough into 5 pieces. Roll out into strips. Place the strips on parchment-lined bakin