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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

Instructions:

Light the grill or the oven to 200 degrees Celsius (392 degrees fahrenheit).

Mix the sweet chili sauce and the liquorice powder in a bowl.

The amount of liquorice powder can be varied to your specific taste.

Grill the salmon or cook it in the oven for 10-15 minutes.

When the salmon is cooked through, brush the liquorice and sweet chili glaze on both sides and allow it to be grilled/oven baked  for a while.

Mix together the ingredients for the lemon-pepper-sauce.

Serve the salmon and sauces together with cooked fresh potatoes and a salad.

 

4 portions

4 salmon fillets

Glaze

2 cups sweet chili sauce

3 tbsp Lakritsfabriken’s liquorice powder

Lemon-pepper-sauce

3 cups sour cream

1 tsp lemon-pepper

1 tsp pressed lemon

To serve

Fresh potatoes

(Green) salad

 

Recipe by: Johanna Persson