Vegetables - Page 4 of 8 - AVEQIA Stockholm

Tomato tortellini with Almnäs Tegel, fermented tomato, crispy potato & smoked egg yolk

Serves 10 Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Tomato water 1 Egg 2 Egg yolks Place all the ingredients in the dough mixer and blend to a smooth dough. Put the dough in a vacuum bag and seal. Rest the dough in the fridge for at least 30 minutes. […]

Charred Zander with miso, oyster-filled kohlrabi, chilled vegetable consommé and lumpfish roe

Serves 10 as a starter Charred Zander with miso 400 g Skinless Zander 50 g Miso paste 20 g Quince 15 g Japanese light soy (Kikkoman if possible) Dry cure the zander in salt and allow to rest in the refrigerator. Mix miso paste, quince and soy sauce. Slice the zander just before […]

White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème

Serves 10 as part of a larger menu Rye bread crisp 250 g Plain flour 50 g Rye flour 10 g Yeast 200 g Milk 10 g Dark syrup 10 g Salt 40 g Rye bread spices (Aniseed, Caraway, Orange peel) Mix all ingredients except the salt and knead in a mixer for about 5 […]

Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Serves 10 as part of a larger menu Lamb 1,5 kg Silverside of Lamb 2 Garlic cloves 4 Sprigs of Thyme 4 tbsp Olive oil 2 tbsp Zaatar Fry the lamb, browning the whole piece well. Season the lamb with the zaatar and place it in a vacuum bag with the […]

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Serves 10 as a starter Tart crust 30 g Butter Arla® 125 g Wheat flour 3 g Salt 3 g Sugar 30 g Water 30 g Milk Arla® 1 st Egg yolk Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients […]