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:

 

Lakritzpudding mit Brombeeren

Sorry, currently there is no translation available.

lakritzpudding(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.

 
Liquorice Chicken
4 Servings

chickenwings3
2 breast fillets of chicken
2 tablespoons olive oil
5 lemon leaves
fresh black pepper
50 g flour
2 teespoons liqourice powder

Cut the chicken fillets in bite size pieces and chop the lemon leaves fine. Let the meat marinate in a mix of olive oil, lemon leaves and freshly ground black pepper for some ours.
Now mix the flour with the licorice powder, bread the marinated pieces of chicken and give them a quick fry.

Serve with a salad of young spinach mixed with a fresh olive oil and lemon vinaigrette.
Another nice asian inspired alternative is fresh vegetables steamed in soy sauce. Serve with rice.
 

Apple-Liquorice-Crumble

Apple Liqourice Crumble

6 servings

crumble1

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.

 

Liquorice Tagliatelle

Tagliatelle alla Liquirizia4 people

500g durum wheat flour
3 eggs
6 TBSP water
1 TSP table salt
15g light licorice root powder

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.

Divide the dough into 4 pieces, roll the dough until it is very thin and leave it to dry on a kitchen cloth. Shortly before the dough is completely dry,cut the thin sheet of pasta into strips. The pasta is now ready to be boiled in salted water, about 4 min for al dente. This licorice tagliatelle is great served with a light and simple cream sauce with ham and leek.
 

Liquorice Biscuits

LakritzkeksRecipe for 20 bicuits:

Biscuits:
125 soft butter
125g sugar
pinch of salt
200g flour
2-3 TBSP milk
50g minced hazelnuts
2 TBSP licorice root powder
 
Decoration:
icing made of icing sugar and water

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.

Decorate with icing when the biscuits are cool.
 

Liquorice Tarte with pear

Lakritz-Tarte mit BirnenServes 8 people

Pastrey:
250g flour
125g cold butter
1 egg
50g sugar
1 pinch of salt
(5cl cold water)
 
Filling:
800g ripe pears
340ml cream
2 eggs
2 egg yolks
3 TSP dark licorice root powder
1 vanilla stick/pod
3 TBSP fine sugar

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.

Roll the dough in between two layers of plastic foil and then place it in a buttered pie plate. Prick the bottom with a fork and cover with slices of pear. Pour the cream filling over the pears and bake in preheated oven in 180°C for about 30 minutes.
 

Risotto with goat cream cheese and licorice sauce

risotto4 people

Risotto:
1 onion
1 celery stick
2 cloves of garlic
400g risotto rice
2 cups white wine
1-1,5 liter chicken stock
80g parmesan cheese
70g butter
salt & pepper
 
Source:
1 TSP pure licorice (no aroma)
1 cup white wine
0,2 liter chicken stock
Maizena flour
salt & pepper
150g goat cream cheese

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.

 

Liquorice Sorbet

300g apple purée
50g lemon juice
150g sugar
50g cream
2 egg whites
2 TBSP licorice root powder
 
Mix the apple purée with the sugar and lemon juice. Beat the egg whites until they are white and stiff. Then gently stir in the apple mixture. Now mix the licorice powder with the whipped cream, before blending everything together into a smooth batter. Transfer the sorbet to your freezer for about 2-3 hours. Serve ice cold.
 

Liquorice Confiture

1 kg apples (pealed and cored)
500g gelling sugar (sugar with pectin)
1,5 TBSP licorice powder
a pinch of citric acid

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.

You can also make the confiture diabetic friendly by using pectin sweetener instead of gelling sugar.
 


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Liquorice-Tasting

birnentaart

Lecture with tasting
on 12th and 13th February 2027

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