Liquorice Recipes

Kohlrabi soup with liquorice croutons

Serves approx. 4 people

• 2 kohlrabi
• 1 onion
• 3 tbsp butter
• 160g potatoes
• 1 l litre vegetable stock
• 4 slices diced white or toast bread
• 4 tbsp olive oil
• 1 tsp SALMIX^® "salty" salmiac powder
• salt and pepper

Cut the onion into rings and sauté in melted butter. Peel and dice the kohlrabi and potatoes. Add them to the onions and sauté briefly, then add the vegetable stock. Cook for 20 minutes and season with salt and pepper. Heat the oil in a frying pan, add the SALMIX^® "salty" salmiac powder and briefly toss the diced white or toast bread in the pan. Puree all the ingredients in a blender and serve with liquorice croutons.

Fresh leaf salad with lemon/liquorice vinaigrette

Makes approx. 4 portions

• 300 g mixed salad of your choice
• 100 g pecorino
• 2 celery sticks
• 8 walnuts
• 2 pears
• 2 tbsp lemon juice
• 4 tbsp olive oil
• ¼ tsp SALMIX^® "salty" salmiac powder
• salt and pepper

Wash salad and spin dry. Dice the pear and pecorino, cut the celery into fine strips, chop the walnuts coarsely and mix all the ingredients into the salad. Mix the remaining ingredients and add to the salad. Tastes delicious served with fresh baguette.

Scallops with liquorice syrup

Serves 4 people

• 4 scallops
• clarified butter
• 1 lemon
• Liquorice syrup / chopstick for decorating
• chives
• salt und pepper

Wash and dry the scallops and season with lemon, salt and pepper. Then lightly fry the scallops in clarified butter and cook for about 4 minutes. Drizzle some Liquorice syrup on the plate and draw a pattern with the chopstick. Garnish with chives and serve warm.

Parmesan and cream cheese risotto with liquorice sauce

Ingredients for approx. 4 people

For the risotto:

• 2 small onions
• 1 celery stick
• 2 cloves of garlic
• 400 g risotto rice
• 2 glasses dry white wine
• 1,5l litres chicken stock
• 80 g parmesan cheese
• 70 g butter
• salt
• freshly milled pepper
• 160g of e.g. Bressot or fresh goat's cheese
• 500 g mushrooms of your choice

For the liquorice sauce:

• 1 SALMIX^® genuine liquorice stick
• 1 glass of dry white wine
• 200 ml chicken stock
• cornflour
• salt
• freshly milled pepper

Cut the celery into small cubes, peel the onions and chop finely together with the garlic. Stir fry everything with 30 g butter in a large saucepan. Now add the risotto rice. Stir until transparent, then add the white wine. Reduce the liquid while stirring and gradually pour in small amounts of chicken stock. Continue until the rice is cooked, but it should still have a light bite. Remove the saucepan from the heat, briefly stir in the parmesan together with the remaining butter, season to taste with salt and pepper. Let the saucepan stand for a few minutes with the lid closed.

Then dissolve the SALMIX^® genuine liquorice stick over a low heat in the chicken stock and white wine, and thicken with a teaspoon of cornflour.

Mix the risotto with the Bressot or goat's cheese and serve with liquorice sauce. Goes well mushrooms briefly fried in olive oil - enjoy your meal!

Veal medallions with liquorice ginger marinade

Serves approx. 4 people

• 600 g veal medallions
• 3 fennel bulbs
• 1 tsp SALMIX^® "salty" salmiac powder

for the marinade:

• 5 tbsp soy sauce
• 2 tbsp cassis syrup
• 1 tbsp SALMIX^® "salty" salmiac powder
• 1 clove of garlic
• 1 tsp finely chopped ginger
• 1 tbsp cornflour
• salt and pepper

Mix the ingredients for the marinade and leave the veal medallions covered with the marinade for about 3 hours. Cut the fennel into slices, remove the meat from the marinade and sear the medallions and fennel in oil in a frying pan. Cover and cook for about 5 minutes, add the marinade and serve with rice or mashed potatoes.

Chicken breast fillets in liquorice coating

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Makes approx. 4 portions

• 400 g chicken fillets
• 3 slices dry toast
• 2 eggs
• 100 g flour
• 1 SALMIX^® genuine liquorice stick
• salt, sugar, pepper

Cut the chicken fillets into small pieces, season all over and freeze briefly in the freezer. Remove the crusts from the toast bread and put the toast bread and the SALMIX^® genuine liquorice stick into a blender to make a liquorice panade. Roll the frozen chicken pieces in flour, egg and liquorice panade and fry in a pan.

Liquorice sorbet

• 300g pureed apples
• 50g lemon juice
• 150g sugar
• 50g whipping cream
• 2 egg whites
• 2 tbsp SALMIX^® "sweet" salmiac powder

Mix the pureed apples with the sugar and lemon juice, beat the egg whites until stiff and fold loosely into the apple mixture. Whip the cream and stir in the SALMIX^® "sweet" salmiac powder. Keep cold in the freezer for 2-3 hours: an ice-cold delight!

Liquorice tart with pears

Serves approx. 4 people

Shortcrust pastry:

• 250g flour
• 125g cold butter
• 1 egg
• 50g sugar
• 1 pinch salt
• 1 packet baking powder
• max. 500 ml cold water

Cream:

• 100 ml cream
• 100 ml Mascarpone
• 3 eggs
• 25g SALMIX^® "sweet" salmiac powder
• 1 vanilla pod
• 3 tbsp sugar

Base:

• 800g ripe pears
• icing sugar

Make the shortcrust pastry by kneading the flour, butter, egg, sugar, salt and baking powder with your fingertips and add only as much water as necessary. Wrap the dough in cling film and refrigerate for one hour.

Make the cream by mixing the cream and mascarpone with the eggs, sugar, vanilla pod pulp and SALMIX^® "sweet" salmiac powder to a creamy consistency. Peel the pears and cut into fine slices.

Pour the dough into a greased springform or tart tin. Cover the base with the pear slices. Pour the cream over it and bake in a preheated oven. Bake the tart at 180°C for about 50 minutes. Allow to cool and decorate with icing sugar.

Filled liquorice biscuits

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Delicious filled biscuits, similar to shortbread with a sweet liquorice caramel filling!

For the dough:

• 240g flour
• 30g sugar
• ¼ tsp sea salt
• 1 pinch of SALMIX^® "sweet" salmiac powder
• 1 egg
• 120g cold butter

For the filling:

• a handful of finely chopped soft salty liquorice
• 120g sugar
• 50g butter
• 75g whipping cream

Make the dough by mixing the flour with the sugar, salt, SALMIX^® "sweet" salmiac powder and egg. Add pieces of soft butter one by one and knead well. Then form the dough into a smooth roll (approx. 4cm diameter), wrap in cling film and place in the fridge.

After a few hours the butter in the dough will be firm again and you can cut off approx. 3 cm thick biscuit slices from the roll. Place them on a baking paper with a little space between them. Bake at 180° for about 10-12 minutes until golden brown and then allow to cool.

For the filling, caramelise the sugar in a pan until golden brown. Add butter and cream and bring to the boil briefly, stirring constantly. Stir in the prepared pieces of liquorice and allow to cool.

Spread one half of the biscuits with the still soft filling and place a second biscuit on top.

Quick and easy: Liquorice muffins

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• 100 g mild soft liquorice (we recommend Canea-Sweets Piraten-Thaler)
• 270 g flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 eggs
• 120 g sugar
• 90g butter
• 200g sour cream
• 2 tbsp SALMIX^® "sweet" salmiac powder

Preheat the oven to 190°. You can use a well greased muffin tray or paper muffin cups. Chop the soft liquorice as small as possible and mix with the flour, baking powder, baking soda and SALMIX^® "sweet" salmiac powder.

Beat the eggs, sugar, butter and sour cream in a second bowl until foamy. Add the liquorice to this mixture and spoon into the muffin tray or muffin cups. Bake for about 20 minutes.

Liquorice jam

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• 1 kilo apples (peeled and weighed minus cores)
• 500 g eserving sugar 2:1
• 1 1/2 tbsp SALMIX^® "sweet" salmiac powder
• 1 A pinch of citric acid

Cut the apples into very small pieces, mix with the preserving sugar and bring to the boil. After boiling for 4 minutes, add the citric acid and SALMIX^® "sweet" salmiac powder and test to see if set. Pour into clean glasses. The preserving sugar can be replaced by diabetic preserving sugar for diabetics. Also try making liquorice jam with other fruits, e.g. cherries!

Waffles with liquorice syrup

makes approx. 6 Belgian waffles

• 300g flour
• 30g sugar
• 125 ml whole milk
• 100 ml carbonated water
• 50g butter / + 10g butter for greasing the waffle iron
• 2 eggs
• 10g yeast
• 1 tbsp vanilla sugar / 1 tbsp icing sugar
• ½ tsp salt
• 1-2 teaspoons SALMIX^® "sweet" salmiac powder
• vanilla ice cream

Melt the butter, add the milk and water and heat gently. Pour the warm liquid over the yeast and mix. Separate the eggs into egg yolk and egg white, beat the egg white until stiff and then chill. Add the egg yolk, sugar, vanilla sugar, SALMIX^® "sweet" salmiac powder and flour to the liquid and mix to a dough.

Fold the egg whites into the dough. Rest the dough for at least 20 minutes and let it rise. The dough should not be too liquid. If necessary, add some flour. Coat the waffle iron with butter and bake the waffles.

Shape the vanilla ice cream into a ball and pour onto the finished waffle. Drizzle about 1 teaspoon of liquorice syrup on top and sprinkle with vanilla sugar or icing sugar. Real liquorice lovers put more syrup on top - each to their own taste!

SALMIX^® Liquorice Panna Cotta

Serves 4 people

Ingredients:

• 1 litre cream
• 3 egg yolks
• 90 g sugar
• 2 vanilla sticks
• 5 gelatine leaves
• 25g SALMIX^® classic salmiac pastilles
• 4 mint leaves
• handful of blueberries or other fruits for decoration

Preparation:

Soak the SALMIX^® classic salmiac pastilles in a little cream and store overnight in the refrigerator so that the liquorice diamonds have time to dissolve. It is important that the SALMIX^® classic salmiac pastilles are dissolved before processing.

The next day::

1. Place the leaf gelatine in cold water for 10 minutes.
2. Cut the vanilla pod lengthwise and scrape out the pulp.
3. Add the liquorice cream mixture, vanilla and sugar to the rest of the cream and bring to the boil.
4. Squeeze the leaf gelatine dry and stir into the cream until it dissolves.
5. Let the cream cool for about 15 minutes.
6. Separate the eggs, whisk only the yolks and add to the cream.
7. Pour the mixture into glass jars or moulds.
8. Best left to set overnight in the refrigerator (if not overnight then at least for 6 hours).
9. Decorate and serve with mint and fruit

Liquorice Shots

Ingredients for a medium-sized bottle of shots

• 500 ml bottle with a screw top
• 330 ml vodka
• 5 TL sugar
• 1 SALMIX^® genuine liquorice stick

Put the sugar, the SALMIX^® genuine liquorice stick and the vodka into the bottle and screw the cap on tight. Place the bottle into a saucepan of hot water and let it boil for approx. 15-20 minutes until the stick has dissolved. Leave to cool for about 2 hours and then enjoy. Liquorice fans love a shot of this drink!

Liquorice syrup

Makes approx. 150ml

• 20 ml water
• 130 ml sugar beet syrup
• 1-2 tbsp SALMIX^® "salty" salmiac powder
• 3-4 SALMIX^® genuine liquorice sticks

First chop the SALMIX^® genuine liquorice sticks into small pieces. Heat the water, the salmiac powder and the pieces of SALMIX^® genuine liquorice sticks in a saucepan and stir until everything is dissolved. Do not set the temperature too high. Add the sweet syrup, bring to the boil and simmer for a few minutes. Remove from the heat and skim off the foam if necessary. Let the syrup cool a little and pour into a suitable bottle with an airtight lid.

Liquorice sauce

• 1 SALMIX^® genuine liquorice stick
• 1 glass of dry white wine
• 200ml chicken stock
• cornflour
• salt
• freshly milled pepper

Dissolve the SALMIX^® genuine liquorice stick over low heat in the chicken stock and white wine. When the stick is completely dissolved, thicken the liquid with a teaspoon of cornflour. Season to taste with salt and pepper.