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 Asiatic minute steak, Smoked fish salad, Sautéed carrots with mint and chilli peppers, Wok with chicken, Rye bread with muscovado syrup, Smoked ham and olive bread, Bonnes bouches, Cinnamon cookies, Banana ice cream with chocolate sauce and Ginger panna cotta with berries.


Asiatic minute steak

Asiatic minute steak

serves 4

Ingredients

500 g minute steak
Oil
Salt, pepper

Sauce
1 small onion, diced
1 garlic clove, grated
1 tbsp fresh ginger, grated
3 dl red wine
1 tbsp Chinese soy sauce
3 tbsp water
2 tbsp veal stock
2 tbsp Dansukker Muscovado Syrup
1 tsp sambal oelek
1 tsp cornflour


Cut the meat into strips. Fry the meat in oil in a frying pan. Season with salt and pepper Remove the meat from the pan. Fry the onion and garlic in the frying pan. Add all the remaining ingredients except for the flour and simmer for a couple of minutes. Mix the potato starch with a little water and stir into the juices to thicken it. Add the meat and heat until thoroughly warmed through.


Smoked fish salad

Smoked fish salad

4 portions

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

Sautéed carrots with mint and chilli peppers

4 portions

Ingredients

1 kg carrots
2 tbsp Dansukker Cane Syrup
1/2 dl chopped fresh mint
1/2 -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

Wok with chicken

4 portions

Ingredients

4 portions egg noodles
1/2 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
1/2 dl white wine vinegar
1/2 dl Dansukker Light Syrup
1/4 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.


Rye bread with muscovado syrup

Rye bread with muscovado syrup

1 loaf

Ingredients

4 dl rye flour/wheat flour mix
1 1/2 dl wholemeal flour
1/2 dl Dansukker Fibrex
1 1/2 dl crushed rye
1 dl sunflower seeds
1 tbsp aniseed and fennel seeds
1 tsp salt
2 tsp bicarbonate of soda
1 dl Dansukker Muscovado Syrup
6 dl sour milk


Combine all the dry ingredients in a bowl. Add the syrup and sour milk and work quickly into a dough. Pour the mixture into a greased, crumbed tin. Do not fill more than two-thirds full. Bake in the oven at 170 °C for approx. 90 minutes.


Smoked ham and olive bread

Smoked ham and olive bread

about 10 portions

Ingredients

8 dl plain flour
1 tsp salt
4 tsp baking powder
6 eggs
1 1/2 dl olive oil
1/2 dl Dansukker Light Syrup
2 1/2 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
1/2 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

Bonnes bouches

makes about 30

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
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

Cinnamon cookies

makes about 60

Ingredients

225 g butter
2 1/4 dl Dansukker Brown Sugar
2 tbsp Dansukker Light Syrup
3 1/2 dl plain flour
1 tbsp cinnamon
1 tbsp Dansukker Vanilla Sugar
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 baking sheets. Bake in the centre of the oven at 180 °C for 10-12 minutes. Cut the strips into slices as soon as they are out of the oven.


Banana ice cream with chocolate sauce

Banana ice cream with chocolate sauce

4 servings

Ingredients

4 pasteurised egg yolks
1 dl Dansukker Granulated Sugar
2 dl milk
1 1/2 dl whipping cream
1 dl Dansukker Glucose Syrup
3-4 bananas

Sauce
100 g high quality dark chocolate
1/2 dl Dansukker Glucose Syrup
1/2 dl Dansukker Light Syrup
1 tbsp butter or margarine 


Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Peel the bananas and mash or liquidise them to a smooth paste. Stir the banana paste into the custard. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally. Break the chocolate for the sauce into small pieces and put in a saucepan with the other sauce ingredients. Simmer, stirring constantly, until the mixture is smooth. Leave to cool. Toast the chopped hazelnuts in a dry frying pan. Put the ice cream in individual bowls or plates. Top with the sauce and nuts. Serve immediately. The hazelnuts can be replaced with chopped chocolate.


Ginger panna cotta with berries

Ginger panna cotta with berries

4 portions

Ingredients

2 sheets of gelatine
4 dl whipping cream
1/2 dl Dansukker Light Syrup
1 tsp finely grated fresh ginger
1 tsp Dansukker Vanilla Sugar

Decoration
1 dl Dansukker Glucose Syrup
Juice and rind of 1 organic lime
2 dl berries e.g. blueberries 


Soak the gelatine sheets in plenty of cold water for 5 minutes. Mix the cream, syrup, ginger and vanilla sugar together in a saucepan, and bring to the boil. Add the gelatine sheets. Pour the mixture into four glasses and put in the refrigerator to set. Mix the glucose syrup with the lime juice and rind, and bring to the boil. Leave to cool. Add fresh berries to the lime syrup and serve with the panna cotta.