Attention hobby chefs: Licorice is moving into our spice cabinets, it doesn’t soley belong in the proffessional kitchen anymore. Use licorice powder to give pasta an aromatic note and ice cream a rich nutty flavour. Use it in marinades for a piquant touch and colour – try, indulge and experiment. Don’t hesitate to share your recipes with us, we look forward to recieve them by email at: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Below are some recipes, made and tested by the kado crew:

(von Frau Wendt, herzlichen Dank)

1l Milch
1TL Lakritzpulver
100g Rohrohrzucker
1 Prise Salz
80g Speisestärke
4 Eigelb
frische Brombeeren

800ml Milch zusammen mit dem Lakritzpulver, der Prise Salz und dem Rohrohrzucker in einen Topf geben. Die restlichen 200ml Milch mit der Stärke und den Eigelben gut verrühren.

Die Lakritzmilch unter Rühren bei mittlerer Hitze zum Kochen bringen, der Zucker sollte sich dabei vollständig auflösen. Wenn die Milch kocht, den Herd auf kleinste Flamme stellen, die Stärke-Ei-Mischung einrühren und ca. 1 Minute köcheln lassen, damit die Stärke bindet. Fertig.

Den Pudding sogleich in Dessertgläser füllen und abkühlen lassen. Mit frischen Brombeeren servieren.

Apple Liqourice Crumble

6 servings

100 g flour
100 g granulated sugar
100 g butter
3 tablespoons liqourice powder
2,5 kg sweet sour apples

Preheat oven to 180°C.

Start with peeling the apples, cut them in 1 cm thick slices and place them evenly in a oven proof form. Combine the sugar, butter, liquorice powder and flour until the mixture resembles fine breadcrumbs and spread over the apple slices.

Bake in oven for 30 minutes or until golden brown. Serve with whipped cream.

4 people

Blend and sift the licorice powder together with the flour, make a well in the center. Add the eggs, water and salt and stir gently until you have a sticky dough. Quickly knead the dough onto a floured surface until it becomes elastic.

Recipe for 20 bicuits:

Beat the butter, sugar, salt and licorice powder into a light, airy batter. Blend the nuts and flour with the milk and mix everything together to a dough. Leave in your fridge for 1 hour.

Roll out the dough to a thickness of 0.5cm. Cut into shapes with a sharp knife and place them on a sheet of baking paper. Bake until golden brown in the middle of a preheated oven at 200°C for about 10-15 minutes.

Serves 8 people

To make the pastrey, mix the flour, butter, egg, sugar, salt and just enough water to make the dough elastic. Cover the dough with plastic foil and leave in your fridge for 1 hour.

While waiting, make the filling by mixing cream, eggs, egg yolks, sugar, marrow from the vanilla pod and sieved licorice powder. Peal the pears and cut them into fine slices.

4 people

Cut the onion and celery into small pieces and finely chop the garlic. Using half the amount of butter, slowly fry together in a big pan, without browning. Add the rice and stir for about a minute until it turns slightly translucent. Now add the wine, continue to stir until it evaporates. Then add a ladle of boiling chicken stock, stir and keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. Do this until the rice is soft but still with a slight bite. Remove from the heat and add the rest of the butter plus the parmesan, stir gently and season with salt & pepper. Place a lid on the pan and let it sit for 2-3 minutes.

Meanwhile let the pure licorice dissolve in the wine and chicken stock on a low heat. Once the licorice has dissolved, boil and add 1 TSP of Maizena flour to thicken the source. Season with salt and pepper.

Serve the risotto with sprinkles of goat cream cheese and lightly fried zucchini on top with a drizzle of licorive sauce on the side.

Cut the apples into tiny pieces and add sugar, mix and let it boil for about 4 min. Now stir in the citric acid and licorice powder, and check if the jam sets on a tea spoon. If so, it is ready to be poured into sterilised glass jars.