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The Dutch love their stroop (Dutch syrup) and spread it generously on bread or pour it liberally over Dutch pancakes. Yet there’s so much more that you can do with versatile stroop!
Here are three delicious suggestions:
Kipfilet met appeltjes en stroop (Chicken with apple and Dutch syrup)
4 chicken breasts
3 crunchy apples (e.g. Elstar)
3 tbsp. of apple cider vinegar
3 tbsp. of rinse appelstroop
1 tsp. of oregano
1 tsp. of paprika
1 spring onion
Salt and pepper
Lightly coat the chicken breasts with salt, pepper and paprika and then fry in a little butter or oil for around 8 minutes or until tender and golden brown. Meanwhile, peel the apples, remove the cores and cut into slices. Now remove the chicken breasts from the pan and keep warm on a plate. Place the apple slices in the cooking oil that’s left in the pan, add the apple cider vinegar, appelstroop and oregano and bring to the boil. Allow the apple mixture to simmer for 5 minutes on a low heat. Next slice the spring onion into fine rings and then stir into the applesauce and season with salt and pepper. Place the chicken breasts on a plate and spoon over generous amounts of the applesauce. Serve with mashed potatoes and peas.
Gebakken paling met stroop (Fried eel with Dutch syrup)
Wash the eels, pat dry and cut into pieces of around 5 cm. Place these into a pan containing water and salt and cook for about 10 minutes. Then drain the water, stir in a knob of butter and fry the eel until golden brown. Finally, pour in the syrup and cook the eel until nice and crisp. Serve with a fresh spring salad and new potatoes.
Limburgs zuurvlees (Zoervleisj – Limburg stew)
600 g of beef
4 dl of white wine vinegar
50 g butter
2 slices of ontbijtkoek (Dutch breakfast cake)
1 tbsp. of rinse appelstroop
2 bay leaves
1 tbsp. of corn flour
Salt and pepper
Cut the meat into pieces and mix together in a large bowl along with the white wine vinegar, onions (sliced into in rings), bay leaves, cloves, salt and pepper. Leave the meat to marinate in the fridge for 1 day. Next remove the meat and onions from the marinade and fry them in a pan. Crumble in the ontbijtkoek and pour in the stroop and half of your marinade. Leave to gently simmer on a low heat for approx. 3 hours. Finally, add in the corn flour and slowly stir until the sauce thickens. Serve with fries, mayonnaise, and applesauce and enjoy!
Prefer to read this article in Dutch? Then why not visit to our sister blog, heimwee.info, specifically intended for Dutch emigrants abroad?