Vegetables - Page 7 of 8 - AVEQIA Stockholm

Chargrilled lamb kebabs with ramson, tomato and almonds

Serves 8 as a starter or 4 as a main course Chargrilled lamb kebabs with ramsons, tomato and almonds Lamb kebabs 1 kg Lamb steak 4 tbsp Spice rub* 1 bulb Garlic Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in […]

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

Serves 10 as a starter Flat bread 300 g Rye flour 200 g Wheat flour 1 tsp Salt 1 tbsp Sugar 1 tbsp Vegetable oil 350 g Water Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to […]

White asparagus with two sauces

Serves 2 White asparagus White asparagus is one of the real signs of spring and definitely one of the most welcome! Here are our best tips for cooking them to perfection. Basic recipe – white asparagus 6 asparagus spears, extra thick – AAA 10 g salt 30 g sugar 15 g butter 1/4 lemon 250 […]

White asparagus with crispy egg, buttered asparagus broth and pistachios

Serves 10 as a starter Asparagus cooked sous-vide 11 White asparagus 1 Lemongrass stalk 4 Sprigs lemon thyme 10 g White miso 50 g Butter Arla® 20 g Olive oil Peel the asparagus thoroughly and keep the skin for the broth. Place the asparagus in a vacuum bag. Crush […]

Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter Baked celeriac 1 Large celeriac – Salt Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with […]