Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Serves 10 as a starter or 4 as a main course Pasta dough 100 g Durum wheat flour 100 g Wheat flour 2 Eggs 1 Egg yolk Combine the dry ingredients. Add the eggs and knead to form a smooth […]

Sirloin with yellow peas, grilled butter, celeriac and baked onion

Serves 10 as a smaller main course Hay-grilled butter 200 g Butter Arla® 5 sprigs Thyme 2 cloves Garlic (crushed) 20 g Hay – Espelette pepper Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Serves 8 as a starter or 4 as a main course Jerusalem artichoke purée 300 g Jerusalem artichoke 20 g Butter Arla® 150 ml Cream Arla® Peel the artichoke and cook it in cream until soft. Strain and mix in a blender with the butter to obtain a smooth purée. Add salt to […]

Johan Backéus deep fried Potato nests

Serves 4 (2-3 pcs per guest) Potato balls 4 Large baking potatoes 1 l Cooking oil Peel the potatoes and shred them finely, making long ribbons if you can. If you have a spiralizer we recommend you use this. Wash the potato ribbons, making sure the starch in the potatoes has been rinsed out. Arrange […]

Stuffed spring chicken with Swedish dumplings, wild garlic and turnip

Serves 10 Stuffed spring chicken 5 Spring chickens Stuffing 200 g Minced chicken 50 g Cream Arla® 1 Egg 15 g Wild garlic 10 g Salt Shred the wild garlic […]

Meat

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Sirloin with yellow peas, grilled butter, celeriac and baked onion

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Johan Backéus deep fried Potato nests

Stuffed spring chicken with Swedish dumplings, wild garlic and turnip