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Quick and easy salmiak recipes

TYRKISK PEBER COOKIES

These cookies, which are quick and easy to prepare by using a piping bag or syringe, choose a star tipped 8mm nozzle.

- 250 g butter

  - 5 dl plain flour

- 2 eggs

- 1½ dl sugar

- 1 ts vanilla sugar or few drops of vanilla extract

- ½ dl crushed Tyrkisk Peber candy

  1. Crush the Tyrkisk Peber candy into fine powder e.g. with a blender or use Tyrkisk Peber Crush product.
  2. Blend the soft butter and the flour, add the eggs and mix in the sugar and the crush mixture.
  3. Pipe the dough onto a baking parchment in S-shape figures. Bake at 225ºC on mid shelf of oven for 8 minutes or until the cookies look ready.
  4. Cookies can be dusted with icing sugar.

 

WHIPPED SALMIAK CREAM

- 2 dl whipping cream, whipped

- ca. 150 g Tyrkisk Peber candy

  1. Crush the Tyrkisk Peber candy into fine powder e.g. with a blender or use Tyrkisk Peber Crush product.
  2. Stir the salmiac powder into the whipped cream.
  3. Serve with e.g. orange soup pudding.

 

SALMIAK PORK

- 500-600 g pork tenderloin

- ½ dl salmiak mixer or salmiak schnapps

- 3-4 ts barbeque spice mix

  1. Baste the meat with the salmiac mixer, sprinkle with the barbeque spice mix and marinate for some 24hrs.
  2. Cook the meat on a grill in one piece until it is cooked through, retaining the juicy flavour.  
  3. Leave it to cool for a few minutes and cut into slices.

Pork loin can also be used, but if the cut is very thick, increase the marinating time by one day or cut the meat into steaks, which will require only a few hours to marinate. We dare you to try!

 

SALMIAK CARAMEL SAUCE / TOPPING

- 2 dl single cream

- 1¼ dl sugar

- ½ dl syrup

- ½ - 1 dl Apothecary salmiac mixer

  1. Measure all the ingredients into a saucepan. Stir the mixture until it starts to boil and continue to cook on a low heat without a lid.
  2. Gently stir the mixture at intervals until it becomes thicker.
  3. Perform a drop test by dropping a little amount onto a plate and if it does not spread out but stays in a soft heap, the sauce/topping is ready.
  4. Leave it to cool a little further before e.g. spreading the topping onto a sponge cake, or using it on ice cream or with milkshake. It can be used as a dip for strawberries or pieces of other fruits.

 

SALMIAK CUPCAKES

- 2 eggs

- 1½ dl sugar

- 2 dl plain flour

- ½ ts baking powder

- 1 ts vanilla sugar or a few drops on vanilla extract

- 100 g melted margarine, cooled

- ½ dl Apothecary salmiac mixer

  1. Beat the eggs and sugar into a fluffy mixture.
  2. Mix the dry ingredients in a separate bowl.
  3. Blend these into the egg sugar mixture stirring as little as possible. Add the margarine.
  4. Spoon the dough into the cupcake cases until half full.
  5. Bake at 225ºC on mid shelf of oven for 10-15minutes.

You could try to make salmiac ‘tiger’ cupcakes by dividing the dough into two, replacing the salmiac with either lemon or orange juice for the other half and spooning the mixture in alternating colours into the cases. 

 

SALMIAK CHOCOLATES

- 250 g dark chocolates

- 2 tbs of butter

- 100 g Tyrkisk Peber, crushed

For topping

- 50 g Tyrkisk Peber crush

  1. Break the chocolate up into pieces and crush the Tyrkisk Peber candy into fine powder e.g. with a blender.
  2. Melt the butter in a Teflon saucepan and add the chocolate pieces. Take care not to brown the butter. Melt the chocolate slowly on a very low heat.
  3. Mix in the Tyrkisk Peber crush into the chocolate.
  4. Spoon the mixture into ice cube tray and sprinkle with the remaining candy crush.
  5. Allow the chocolates to cool in a cold place, and pop them out of the tray. 

A good tip! If you melt the chocolates with a microwave oven defrost setting, use a couple of teaspoonfuls of oil, instead of the butter, before you add the Tyrkisk Peber crush.

 

SALMIAK MILK-FREE SHAKE

- 3 dl ice cubes

- 1 tin of mango slices

- 2-3 tbs mango juice

- 1 ts lemon juice

- 4 tbs Fazer Tyrkisk Peber crush

For topping

- Tyrkisk Peber crush 

  1. Crush the Tyrkisk Peber candy into fine powder e.g. with a blender.
  2. Add the ice cubes into the blender bowl. Pour in the mango pieces, juice and the lemon juice and add the Tyrkisk Peber crush.
  3. Swish the mixture in a blender to make a smooth, fluffy shake. Decorate with Tyrkisk Peber crush

If needed, the mixture can be made thinner by adding more juice. 

 

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