Ways With Maple Syrup

• porsi: 4

Petunjuk

MAPLE CINNAMON APPLE SAUCE

Combine six peeled, cored and chopped apples with 90g of maple syrup and one tablespoon each of cinnamon and lemon juice in a large saucepan over a medium heat. Cover and simmer for 12 minutes until

the apples are soft. Remove the lid and simmer or 5-10 minules, breaking up the apples with a spoon, until they are very soft Season with salt and more syrup, if needed. Serve warm or chilled.

MAPLE NUT GRANOLA

Preheat the oven to 150°C/130°C fan/gas mark 2. Toss 300g of oats with a handful each of pumpkin seeds, desiccated coconut and chopped walnuts in a bowl. Stir in 150g of maple syrup, 100ml of olive oil and 50g of brown sugar until combined. Spread on a rimmed baking tray and bake for 30 minutes, tossing often. Cool before serving.

MAPLE-SPICED PORK SHOULDER

Preheat the oven to 220°C/200°C fan gas mark 7 and make a crisscross pattern of cuts in the skin of a 3kg pork shoulder. Crush together three tablespoons of toasted fennel seeds, eight peeled garlic cloves and 100ml of olive oil. Season wel and rub half of the paste all over the pork. Place in a roasting tin in the oven and reduce the heat to 140°C/120°C fan gas mark 1. Stir 200g of maple syrup and one tablespoon of malt vinegar into

the remaining paste. Rub it over the pork and roast for 4-6 hours until very tender, basting occasionally.

BLUEBERRY BREAKFAST BAKE

Preheat the oven to 180°C/160°C fan/gas mark 4 and butter a square baking dish. Remove the crusts from one loaf of white bread and cut the slices into cubes. Place half of the cubes in the baking dish and sprinkle 100g of cubed, cold cream cheese over the bread. Add 80g of fresh blueberries. Top with the remaining bread and another layer of blueberries. Whisk together eight eggs, 370ml of milk, 60g of melted butter and 60g of maple syrup. Pour over the bread mixture and bake for one hour until a skewer inserted into the centre comes out clean.

ROASTED BEETROOT AND GOATS CHEESE SALAD

Whisk together two tablespoons each of olive oil and maple syrup in a bowl. Toss with four small peeled, raw beetroots and roast in an oven heated to 200°C/180°C fan/gas mark 6 for 40-45 minules until tender. Toss with lettuce, 60g of crumbled goats cheese and chopped walnuts.

Drizzle with a bit of extra-virgin olive oil and balsamic vinegar to serve.

MAPLE AND CARDAMON SPICED PEARS

Melt 30g of butter in a saucepan over a medium heat. Slir in Iwo peeled and chopped pears, half a teaspoon each of cinnamon and ground cardamom and 50g of maple syrup. Cook, stirring, for three minutes until warm. Stir in two handfuls of chopped pecans or walnuts and heat through. Serve over vanilla yoghurt or, for a dessert, over vanilla ice cream.

PAN-ROASTED MAPLE CARROTS

Add 200g of thickly-sliced carrots, 10g of butter and two tablespoons of water to a frying pan over a medium heat. Cook for five minutes until the water has evaporated. Stir in three tablespoons of maple syrup and two tablespoons of water. Reduce the heat and cook for 10-15 minutes until tender, adding a bit more water if needed.

CHEWY MAPLE BISCUITS

Combine 250g of plain flour and half a teaspoon each of bicarbonale of soda, ground ginger, cinnamon and a pinch of salt in a bowl. Beat 8Og of bulter and 200g of brown sugar in a separate bowl for three minutes until fluffy. Beat in one egg, a teaspoon of vanilla extract and 200g of maple syrup. Stir in the dry ingredients. Refrigerate for one hour, then place

tablespoon-sized amounts on a baking tray, about 7cm apart. Bake at 18O°C/160°C fan/gas mark 4 for 10 minutes until golden.

MAPLE AND MUSTARD TOASTED SALMON

Whisk together 60g each of maple syrup and mustard. Season four salmon fillets with salt and pepper and brush over the glaze. Toss 400g of halved Brussels sprouts with some olive oil, salt and pepper. Arrange, cut-side down, on a baking tray and roast at 220°C/200°C fan/gas mark 7 for 20-30 minutes until caramelised. Add the salmon fillets to a baking tray lined with foil and bake for 7-10 minutes until cooked through. Serve with the Brussels sprouts.

MAPLE-ROASTED SWEET POTATOES

Place 1kg of peeled, cubed and par-boiled sweet potatoes in a baking dish. Combine 60g each of butter and maple syrup with 25g of brown sugar and a pinch of ground cinnamon in a saucepan over a medium heat. Stir until melted. Pour over the potatoes and roast in the oven at

180°C/160°C fan/gas mark 4 for 30-35 minutes until they are hot and glazed.