Please try 1 or all of our great recipe ideas,combined with our Syrups all the flavors are enhanced.
The taste is simply "Amazing".
"Using our Hazelnut Syrup"
3/4 Cup lite brown sugar
1/4 Cup White Sugar
1/4 Cup Solano's Hazelnut Syrup
1/2 Cup Butter
1 Tablespoon Plain Flour
1 Tablespoon of Vanilla extract
2 Cups of chopped Pecans
Preheat oven to 175c
In a large bowl beat eggs until foamy,and stir in melted butter.
Stir in brown sugar ,Syrup, white sugar and the flour,and mix well
Stir in milk, vanilla and nuts.
Pour into an unbaked 9 inch pie shell and bake for 10 minutes @ 200c, then reduce the temp to 175c and bake for a further 30-40 min
"Serve with hazelnut ice cream"
Macadamia Crusted Salmon
"Using our Macadamia Syrup"
4 Large Salmon Steaks
2 Cups of Crushed Macadamia's
1/4 Cup Teriyaki Sauce
1/3 Cup Solano's Macadamia Syrup
and add Salt to taste
Begin with preheating the oven to 200c
Line a baking tray with paper then put Salmon Steaks onto tray and brush each portion with Teriyaki sauce and Macadamia Syrup (be generous)
Add the crushed nuts to the top of the steaks which will make a crust when finished.
Bake for about 20min.
The general rule is to bake for 10min for every inch of thickness,if the nuts are getting to brown cover the tray with all foil and continue cooking.
"Serve with Baked Veggies"
Cookies & Cream
This syrup will take you back to your childhood an your favorite after school snack of milk and bickies.
(preferably chocolate cream biscuits dunked in milk Mmmmmmm)
Add this delicious syrup to your favourite hot cup of coffee, latte or cappuccino,or as a fantastic alternative too hot cocoa. Cookies and cream syrup also works a treat as a topping for ice cream,pancakes and even waffles. You can even swirl it into yoghurt too!
"Serve in a tall glass of milk with ice cubes"
Creme de Cacao
The original Creme de Cacao is a sweet chocolate flavoured alcoholic liqueur,with a hint of vanilla . It's different from chocolate alone which is sweeter and thicker.
1 oz Solano's Creme de Cacao Syrup
1/2oz Irish Cream
1/2oz Frangelico Hazelnut Liqueur
1/2oz of lite cream
Pour Creme de Cacao,Irish Cream and Hazelnut Liqueur over ice cubes in an old fashioned glass.
"Top with light cream and serve"
Chocolate Syrup Brownies
1/2 Cup of softened Butter
1 Cup of Sugar
1-1/2 Cup of Solano's Chocolate Syrup
1-1/4 Cup of Plain Flour
1 Cup of Choc Chips
Preheat Oven to 175c and grease large slice tin.
Beat butter and sugar in a bowl
Add Syrup,eggs,flour and beat well
Stir in chocolate chips
Pour batter into tin and bake for 30-40min
Cool in the tin,then cut into squares ,before dusting with icing sugar.
Spread popcorn over 2 (trust me,one simply wont be enough) large baking trays and drizzle generously with Solano's Caramel Syrup.
Bake in a slow oven for an hour, stirring every 15 minutes.
Store in an airtight container - if there's any left of course.
ActualLy this can be made with any flavoured syrup that takes your fancy.
If you like sweet dishes you will enjoy sweet plantains in a thick sweet Syrup. This is known in my country as Platanos Maduros.
Using plantains that are very ripe,( the riper the sweeter,dont worry that the peel may be black)
Peel plantains and slice into thick chunks and fry the pieces in butter.
Frying them in butter will allow them to caramelise slightly and get a little colour. Transfer onto a serving dish and drizzle with caramel Syrup and immediately.
"Served with gallo pinto rice and your favorite meat"
Another Syrup that needs no introduction . It is a heavenly nectar of strawberries and sugar-sweet and thick and full of flavour. Being one to the classics, it is used in drinks such as milkshakes , smoothies and even pink lemonade
It can also be used as a sauce, have you ever tried pouring some syrup over french toast covered with chopped strawberries.
An unflavoured sweet simple syrup perfect as a substitute for sugar granules. Wherever you would use sugar you could use syrup such as in baking this way you know the sugar is fully dissolved.
It's most popular use is in the making of cocktails which is why we make this syrup a little lighter and therefore less viscous.
1 1/2 oz Irish Cream Liqueur
1 1/2 oz Solano's Butterscotch Syrups
Shot of Espresso or more to your liking
Pour ingredients and a little ice into a blender and blend until smooth.
Pour into a serving glass with ice and garnish with fresh cream.
And for true decadence, dribble a little extra syrup over the cream.