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3 delicious Dutch apple syrup recipes

The majority of Dutch people smear appelstroop (apple syrup) liberally onto bread or pancakes. But did you know that Dutch apple syrup can also be used as an additional ingredient in an number of tempting dishes? Below are three delicious apple syrup recipes, each serving four hungry people.

Dutch appelstroop

Spare ribs in appelstroop marinade (spare ribs in apple syrup marinade)

Ingredients

2 kilos of spare ribs
Two bottles of old brown beer
2 tablespoons of apple syrup
1 tablespoon of sambal
2 tablespoons of ketjap manis
Barbecue herbs
2 bay leaves
2 vegetable stock cubes
Salt and pepper

Preparation

First pop the spare ribs, old brown beer, apple syrup, sambal, ketjap, bay leaves and stock cubes into a large pan. Bring to the boil and then leave to simmer on a low heat until the meat is thoroughly cooked. Now remove the ribs from the pan and allow to cool. Finally sprinkle the spare ribs with barbecue herbs and then fry in a grill pan until crisp and golden brown. Serve with a salad and freshly baked bread.

Witlof met appelstroop en spekjes (chicory with apple syrup and bacon)

Ingredients

4 large chicory leaves
250 grams of diced bacon
2 tablespoons of apple syrup
1 tablespoon of vinegar
A knob of butter
Salt and pepper

Preparation

First fry the bacon in a frying pan (without butter), then drain and leave to cool on kitchen paper. Next cut the chicory into strips and fry in a knob of butter for 3 to 4 minutes. Pour in the apple syrup and vinegar, and continue to stir until the sauce is nice and runny. Lastly, add in the bacon, season with salt and pepper, and stir thoroughly once more. Serve with new potatoes and your choice of meat.

Worstjes in appelstroop (sausages in apple syrup)

Ingredients

4 sausages (of your choice)
3 onions
2 tablespoons of apple syrup
1 Maggi stock cube

Preparation

First preheat your oven to 80C. Meanwhile heat the butter in a frying pan and fry the sausages for 20 minutes or until golden brown. Now remove the sausages from the pan and pop them into the oven to keep warm. Next finely slice the onions and fry in the fat from the sausages until translucent. Add in the apple syrup, stock cube and 150 ml of water, and bring to the boil. Leave to simmer for a few minutes, or until the gravy turns rich and creamy. Finally add in the sausages, stir and then serve with new or mashed potatoes and a fresh salad.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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