Tofu stew with lemon and maple syrup sauce

Tofu stew with lemon and maple syrup sauce

Tofu stew with lemon and maple syrup sauce

Tofu stew with lemon and maple syrup sauce is a fun and tasty alternative to meat on the everyday menu.

Tofu is a good source of vegetable protein and excellent from a nutritional point of view.

Together with lemon, spices and maple syrup, it has a delicious sweet and sour flavor.

Tofu stew accompanied by Venus rice and cooked as well as raw vegetables is a perfect oriental-inspired, healthy and tasty main dish.

PREPARATION

2 servings

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Preparaion: 5 minutes + 15 minutes' rest

Cooking: 10 minutes

Difficulty: easy

Main Course

Author: MapleFarm

INGREDIENTI
  • 150 g of mashed tofu
  • 1 tablespoon of soy sauce
  • 1 tablespoon of cornstarch
  • extra virgin olive oil
  • 1 garlic clove
  • 1/2 tsp of ginger
  • 1/2 tsp of turmeric powder
  • 1 generous tablespoon of MapleFarm Maple Syrup, Grade A, Organic Dark Variety 
  • 1 teaspoon of cornflour
  • 1 lemon with an edible peel
  • salt
organic-maple-syrup

ISTRUZIONI
  • Cut the tofu into 1 cm cubes and marinate in the soy sauce for at least 15 minutes.
  • Then transfer it to a plate with the cornflour and turn it so that all the cubes are well floured.
  • Fry the tofu in a tablespoon of extra virgin olive oil until it is golden brown on all sides and set aside.
  • In a small frying pan, brown the garlic in a tablespoon of oil, then add the spices, juice, grated lemon peel and maple syrup. Cook for a few minutes over a low heat.
  • Dissolve the cornflour in a tablespoon of sauce, then pour this mixture into the sauce and let it thicken over a low heat.
  • When it is thick and sticky, pour it over the tofu cubes.
  • Serve piping hot with boiled Venus rice and cooked as well as raw vegetables.

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Poutine

Poutine

Poutine

Poutine is a typical and delicious finger food from Québec.

Crunchy, golden fries and cheese cubes are sprinkled with gravy which is made by mixing meat stock or roast stock with butter and flour.

We offer an original version with maple syrup for an entertaining and carefree evening, without counting calories.

PREPARAZIONE

4 servings

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Preparation: 20 minutes

Cooking: 25 minutes

Difficulty: medium

Snack

Author: MapleFarm

INGREDIENTS

  • 600g of frozen chips or fresh potatoes cut into thin strips
  • 150g of diced Fontina cheese
  • 500ml of meat stock
  • 2 tbsp. of tomato paste
  • 1/2 onion, chopped
  • 1 clove of garlic, chopped
  • 2 drops of Worcestershire sauce
  • 2 drops of apple vinegar
  • 1 tablespoon of  MapleFarm Maple Syrup, Grade A, Dark Variety
  • 35g of butter
  •  30g of flour
  • Salt
  • pepper
  • sunflower oil for frying
sciroppo-dacero-dark

INSTRUCTIONS

  • In a medium sized saucepan add meat stock, onion, garlic, tomato paste, Worcestershire sauce, vinegar, maple syrup and the pepper.
  • Boil, then reduce the heat and simmer for 15 minutes. Then strain and adjust the salt if necessary.
  • Melt the butter in a saucepan over a medium heat, add the flour and cook over a low heat for one minute while stirring continuously to create a roux.
  • Slowly incorporate the stock into the roux until it is completely mixed in and cook for a few minutes until the sauce has reached a fairly thick consistency.
  • Fry the chips and divide them into individual plates, sprinkle with the cheese cubes and cover with the hot sauce.

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Pork chops with maple syrup

Pork chops with maple syrup

Pork chops with maple syrup

The maple syrup goes perfectly with pork.

Easy to cook and cheaper than other meats, pork is exceptional for sweet and sour dishes. The maple syrup and citrus marinade creates a harmonious balance between sweet and savoury and gives this main course a delicious flavour.

Pork chops with maple syrup, served with baked potatoes and shallots, are an original idea for Sunday lunch.

PREPARATION

4 servings

}

Preparation: 2 hours

Cooking: 15 minutes

Difficulty: easy

Main Course

Author: MapleFarm

INGREDIENTS

  • 4 pork chops
  • 1 orange
  • 1 tablespoon of soy sauce
  • 3 tablespoons maple syrup Maple Farm, Grade A, Dark variety
  • 2 shallots
  • 1 sprig of rosemary
  • 1 tablespoon of extra virgin olive oil
  • chili powder as needed
  • salt as needed
maple-syrup-dark-color

INSTRUCTIONS

  • Prepare a marinade with the orange juice, soya, maple syrup, sliced shallots, rosemary, oil and chili powder.
  • Marinate the chops for two hours or better still overnight.
  • Heat the oven to 200°C.
  • Place the chops in an oven dish, season with salt and cover with the marinade.
  • Bake for 15 to 20 minutes and check the cooking time.
  • Serve with baked potatoes and shallots as a side dish.

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Brussels sprouts with tomato sauce and maple syrup

Brussels sprouts with tomato sauce and maple syrup

Brussels sprouts with tomato sauce and maple syrup

Brussels sprouts are a winter vegetable with the pretty appearance of miniature cabbage.

There are several varieties and they are available on the market during the coldest months of the year, between November and March.

Rich in vitamins A, C, K and the B group, as well as iron, phosphorus, calcium and antioxidants, they contain few calories and can make a perfect side dish or if accompanied by rice pilaf, a tasty and balanced main course.

They have a strong and bitter flavour and go very well with sweet and sour condiments, especially maple syrup which gives them a sweet, caramel-like taste.

PREPARATION

2/3 servings

}

Preparation: 5 minutes

Cooking time: 30 minutes

Difficulty: easy

Side dish

Author: MapleFarm

INGREDIENTS

  • 370g of Brussels sprouts
  • 1 tablespoon of EVO oil
  • 100g of tomato sauce
  • ½ onion
  • 1 garlic clove
  • 1 chilli
  • 2 tablespoons of Maple Farm maple syrup, Grade A, Amber variety
  • 1 tablespoon of soy sauce
  • ½ lemon
  • ½ teaspoon of cornflour
  • roasted peanuts
amber-maple-syrup

INSTRUCTIONS

  • Heat oven to 190°C.
  • Clean the Brussels sprouts by removing the hard stem and outer leaves, rinse them under water and cut them into halves.
  • Place them on a baking tray lined with baking paper and drizzle with extra virgin olive oil.
  • Bake for 25 minutes, until they are tender and slightly caramelised on the edges.
  •  In the meantime, prepare the sauce in a pan by browning the onion and garlic with a tablespoon of extra virgin olive oil.
  • Add the tomato sauce, maple syrup, soy sauce, the juice of half a lemon and the cumin.
  • Leave to cook for 10 minutes. At the end of the cooking time and in order to thicken, add half a teaspoon of sifted corn flour and stir to avoid lumps.
  • Return the rolls to the pan until the sauce has set well.
  • Remove from the fire and serve with coarsely chopped peanuts and, if desired, fresh spring onion.

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Salmon with maple syrup vinaigrette

Salmon with maple syrup vinaigrette

A perfect salad to open your Christmas lunch with a maple syrup vinaigrette that brings out the best in smoked salmon.

There are all the flavours of the festive season in this easy-to-prepare and impressive dressing. The pomegranate juice can be made by cutting the fruit in half and extracting the juice, which is then strained through a common juicer.

The maple syrup and chilli peppers go well with the tartness of the juices, giving a delicious flavour to the winter salad and salmon.

To complete your maple syrup vinaigrette, you can add the aromatic touch of fennel seeds or another fresh aromatic herb such as dill or mint.

PREPARATION

4 servings

}

Preparation: 10 minutes

Cooking time: -

Difficulty: easy

Appetizer

Author: MapleFarm

INGREDIENTS

For the vinaigrette

For the salad

  • 100 g of smoked salmon
  • 1 fennel 
  • 2 oranges
  • 1 handful of pomegranate seeds
  • a few fennel seeds (optional)
limited-edition

INSTRUCTIONS

  • For the vinaigrette, whisk the juices, maple syrup, oil and balsamic vinegar together to form a smooth sauce. Adjust the chilli as required and add a pinch of salt.
  • Prepare the salad. Clean the fennel and slice it thinly with a mandoline or knife. Peel the orange and remove all the white parts, then cut it into thin slices.

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