1 bulb fennel
4 tbsp good olive oil
1 level teaspoon liquorice granules
1 pinch of salt
Clean the fennel and cut into very thin slices with a long knife. Peel the oranges and fillet the slices. For the dressing, whisk together the oil, liquorice granules and salt. Layer the fennel and orange slices on top of each other and drizzle with the dressing. The fruity, crunchy, sweet and sour winter salad is ready.
4 tablespoons of water
1 pck vanilla sugar
1 tablespoon liquorice powder
1 tablespoon cocoa powder
100g starch Mondamin
1/2 pck. baking powder
3 cups of whipped cream
1 pck. cream stiffener
3 teaspoons liquorice granules
6-9 tablespoons raspberry jam
Fresh bromide and raspberries for decoration
Grease a 26 cm springform pan and preheat the oven to 180°C.
Separate the eggs for the sponge base. Beat the egg whites to a beaten egg white. In another bowl mix the egg yolks with the water until very foamy. Mix the sugar with the vanilla sugar and add. Whip everything to a thick cream. Mix the flour, liquorice powder, cocoa powder, Mondamin and baking powder and stir into the cream. Finally, fold in the beaten egg white with a whisk. Bake in the middle of the oven for about 35 minutes.
Allow the sponge cake base to cool and cut across twice for 3 cake bases. Briefly whip the cream, add the cream stiffener and whip until done. Spread all cake bases with raspberry jam and a 1 cm layer of cream. Sprinkle the liquorice granules onto the cream. Carefully layer the cake bases on top of each other and cover all around with cream. Finally, decorate with sliced bromine and raspberries. Tip: Liquorice granules on cream do not look so decorative after a while, so decorate the top layer with cream and fruits only.
125 ml milk
1 pinch of salt
1 teaspoon baking powder
1 tablespoon icing sugar
5 tablespoons red wine (or water)
1 pack vanilla sugar
1 cinnamon stick
1 liquorice stick
1/2 teaspoon licorice powder
Wash and seed the plums and cook them with red wine (water), sugar, vanilla sugar, cinnamon stick, liquorice stick for about 20 minutes at low heat until soft. Season with liquorice powder as required. Let cool down.
Separate the 4 eggs and mix the egg yolk with flour, milk, salt, baking powder and sugar to a smooth dough. Beat the 4 egg whites into a firm beaten egg white and fold it slightly into the dough. Add the raisins.
Melt half of the butter in the pan and bake the dough at medium heat, turn and bake with the remaining butter until golden brown. Then tear into pieces with a fork and a wooden spoon and sprinkle with icing sugar and part of the liquorice powder. Serve Kaiserschmarrn warm with plum-liquorice compote.
Root vegetables of your choice:
yellow and red carrots
or sweet- | potato
1 tablespoon of salt
1 teaspoon per rosemary
1 teaspoon licorice powder
Wash organic vegetables well and cut into 2 millimetre thin slices, e.g. with a vegetable slicer. Place the vegetable slices on a baking tray lined with baking paper. Mix the desired amount of salt, rosemary and liquorice powder and spread over the vegetables. Now bake for approx. 15-20 minutes at 150 degrees in the oven, mid-height, dry. The crispy vegetable chips are ready to eat, either for direct consumption or to refine soups and salads.
Beat the butter, sugar, salt and liquorice 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.
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 liquorice 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.
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 butter and parmesan, stir gently and season with salt and pepper. Place a lid on the pan and let it rest for 2-3 minutes.
Meanwhile let the pure liquorice powder dissolve in the wine and chicken stock on a low heat. Once the liquorice has dissolved, boil and add 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 liquorice sauce on the side.
4 tablespoon olive oil
1 tablespoon vinegar (Raspberry or Balsamico)
splash lemon juice
1/2 teaspoon liquorice powder
salt and pepper
Mix all ingredients and stir it to a dressing. Perfect for all kind of leaf salads. Recommended with walnuts and different fruits (red currant, slices of apples, pears or orange).
1 red paprika
olive oil, salt and pepper
3 tablespoon tomato paste
1 teaspoon liquorice powder
hot or mild curry powder of your choise
Sear small cutted onions together with tomato paste, liquorice-and curry powder in olive oil. Bit by bit add chunky diced carrots, paprika, cauliflower and courgette. Stew 15 minutes, add water if necessary. Give mushrooms in just 2 minutes before the end of cooking time. Season with salt and pepper, the classical supplement is rice.
500g beef goulash
1 soup greens
2 liquorice roots
salt, pepper, laurel leaf
1 liter stock (veg or beef)
oil or vegetable fat
Sear the goulash from all sides. Deglaze with a little stock, add the cutted soup greens included laurel leaf and liquorice roots. Stir closed on small flame and add some stock if necessary. 120 minutes later take off the liquorice roots and laurel, season with salt and pepper. Serve with boiled potatoes or potato dumblings.
500g durum wheat
15g pure liquorice powder
6 tablespoon of water
1 teaspoon of salt
Sift liquorice powder and durum wheat and form a small hod in the middle. Add the eggs, squirreled with little water and salt, into the hod and knead with wheat powdered hands all ingredients to a smooth dough.
Devide in 4 parts, roll out the dough as thin as possible. When the dough is nearly dry cut it in small stripes. Cook the pasta fresh made with sufficient salted water ca. 4 minutes. Enjoy the Tagliatelle alla Liquirizia with a sauce made from ham and leek, refined with cream.
3 kg waxy pears
1,5 kg gelling sugar ( 2:1 )
2 coated teaspoon pure liquorice powder
2 teaspoon ginger powder
Vanilla of 1 vanilla bean
Juice of 1,5 lemons
grinded Peel of 1,5 lemons
Strip the pears and cut them in small pieces. Mix liquorice powder into the gelling sugar and put both to the pears. Give ginger powder, vanilla, lemon juice and lemon peel to the pears. Mix all ingredients and let them rest for 24 hours.
Then cook it up and let it simmer for 4 minutes. Fill the jam in jars - enjoy your pear jam with liquorice.
1 Buffalo Mozzarella
4 red ripe Tomatos
Leafs of common basil
1 Bottle Crema di Liquirizia
( Olive Oil )
Cut mozzarella and tomato in slices, stack the tomatos on the cheese. Give a blob of Crema di Liquirizia in top and decorate with leafs of basil. According to taste add Olive Oil.