Year: 2014

Instructions:

Set the oven to 225 degrees Celsius (437 degrees fahrenheit)

Mix the spices and rub the mixture onto the chicken legs. Place the chicken on a greased baking sheet and cook in the oven for about 30 minutes or until the chicken is cooked through and has a nice surface.

Halve the tomatoes and chop up the onion. Cut, core and chop the chili. Mix the beans, tomatoes, onions and chili into a bowl. Mix the olive oil, vinegar, liquorice powder, salt and pepper separately and pour over the bean salsa. Stir.

Serve chicken with a bread, bulgar or just as it is.

4 portions

About 900g chicken legs

Spice Mixture

 2 tbsp paprika powder

2 tsp cumin

0.5 tbsp Lakritsfabriken’s liquorice powder

Salt and pepper

Bean Salsa

1 box of cherry tomatoes

1 red onion

1 green chili

3 cups cooked beans, e.g. black, red, white

3 tbsp olive oil

0.5 tbsp white wine vinegar

0.5 tbsp Lakritsfabriken’s liquorice powder

Salt and pepper

Recipe by: Ann-Sofie Malmgren

Instructions:

Peel the artichokes and potatoes, then cut them into smaller pieces. Put them in water so that they do not darken.

Fry the shallot and garlic in butter. Add the artichokes and potatoes, fry them for about 5 minutes.

Pour in the broth and cook until tender (about 10 minutes).

Mix with an immersion blender/handheld blender and add the wine and cream. Bring to a boil, season with liquorice and salt and pepper.

Let it simmer for about 5 minutes, skim the soup in a blender before serving, pour into cappuccino cups and sprinkle with a little Lakritsfabriken liquorice granules.

4 portions

Jerusalem Artichoke Soup

400g artichokes

2 medium sized potatoes

1 shallot, chopped

1 tbsp butter

1 clove of garlic

5 cups chicken broth

1 cup white wine

3 cups cream

1-2 tsp Lakritsfabriken liquorice powder

Salt and pepper

Lakritsfabriken liquorice granules

Recipe by: Mats Glimstål

Instruction:

Beat the egg yolks and drop in oil little by little. When the aiolin gets to the right consistency and colour, add the white wine vinegar. Season it with crushed garlic, lemon peel, liquorice granules and salt and pepper. Set it in the fridge.

Wash the clams in cold water. Throw away the clams that do not close all the way.

Peel and chop the onion and ¾ of the fennel finely. Melt the butter in a large saucepan. Fry the onion and fennel until they soften but do not get any colour. Add 1-2 liquorice roots with clams and add the beer. Let it simmer whilst covered for about 5 minutes until the clams have opened.

Take up the clams with a slotted spoon and drain them in a colander. Discard the clams that have not opened up. Add cream and lemon juice to the clam broth in the pot. Simmer uncovered for a few minutes. Take up liquorice roots and mix the broth nicely with immersion blender/handheld blender. Season with salt and pepper and possibly some extra liquorice powder.

Put back the clams in the pot and heat it up fast while covered. Serve in bowls and garnish with parsley and the rest of the fennel. Serve together with sour dough bread and aioli.

4 portions

Aioli

3 egg yolks

2 cups rapeseed oil

Peeled skin of a half lemon

A pinch of Lakritsfabriken’s liquorice granules

1 tbsp white wine vinegar

Salt and pepper

Mussels

3 shallots

2 cloves garlic

1 fennel

2 tbsp butter

1-2 pieces of Lakritsfabriken’s liquorice roots

1 net of mussels

3 cups beer (wheat beer or lager)

Juice from half a lemon

1 cup of whipped cream

Salt and pepper

For garnishing and serving

Parsley

Sour dough bread

Recipe by: Madelene Hansson

Instructions:

Boil the broth. Whisk in the liquorice powder, salt, pepper and polenta and cook, whilst stirring, for 6-7 minutes . Pour into a water rinsed shape. Polenta should be at least 1 inch thick. Allow to cool and then cut into triangles. Fry in oil for about 3 minutes on each side.

Whisk together with the vinaigrette. Mix with salad and put up on plates. Top with a pair of the polenta triangles.

Serve as an appetizer or add a grilled steak marinated in Lakritsfabriken’s liquorice syrup and serve as a main course.

4 portions

Polenta

7.5 cups vegetable broth

1, 5 cups polenta

1 tbsp Lakritsfabriken’s licorice powder

0.5 tsp salt

A pinch of black pepper

0.5 cups grated parmesan

2 tbsp oil for frying

Vinaigrette

1 tbsp white wine vinegar

2 pinches of chili flakes

Juice and grated rind of half a lemon

4 tbsp olive oil

Salt and pepper

To serve

Lettuce of any kind

Recipe by: Malin Arvidsson

Instructions:

If necessary, peel the asparagus before cutting off the bottom part.

Melt the butter and let it cool slightly. Whisk together the egg yolks, water and liquorice powder in a small stainless steel saucepan. Set the pan in a water bath inside of a larger saucepan. The water should be very hot, but not to the point of boiling. Beat until the yolks begin to thicken slightly. Then add the butter a little at a time and whisk vigorously . When all the butter is whipped, the sauce should be thick , airy and shiny. Season with lemon juice for taste.

Boil salted water in a saucepan and add in the asparagus. Boil so that it becomes slightly soft but still firm (al dente). Remove and allow it to drain.

Toast the sunflower seeds in a dry pan. Cut chives finely.

Add the asparagus on plates together with some liquorice hollandaise. Garnish with chives, sunflower seeds and sea salt .

4 portions

About 1 kg of green asparagus

Hollandaise

150g butter

3 egg yolks

3 tbsp water

0.5 tsp Lakritsfabriken’s liquorice powder

Lemon, pressed

To serve

Chives

Sunflower seeds

Sea salt

Recipe by: Ann-Sofie Malmgren