Vegetarian - AVEQIA Stockholm

Pâte à choux with creamed chanterelles, lemon marmalade, parsley cream and crisp salad

This dish is simply called a chanterelle bun. The bun itself is made with Pâte à Choux, so it is luxuriously fluffy and light. We then fill it with a lovely green parsley cream and crispy chanterelles. This recipe serves 10 people, based on one roll each. P...

Raviolo al’uovo with crispy potatoes, beurre blanc on fermented potatoes and Fireweed syrup

This ravioli will be talked about for a long, long time... It was an absolute favorite on the menu and the combination of perfectly cooked pasta, crispy potatoes, umami from the cheese and the magical sauce is unbeatable. We served one large ravioli per person...

Potatistunnbröd

Det här tunnbrödet är verkligen både användbart och oerhört gott. Man skulle kunna likna det vid en nordisk mjuk taco. Det är perfekt nygräddat bara som det är med lite smör och en god ost, eller servera det gärna som alternativ till fabriksgjord ve...

Mushroom- and Jerusalem artichoke dumplings in Fireweed-broth and grilled chili oil

In this recipe you will learn how to make your own dumplings with a Scandinavian filling. The filling can of course be varied endlessly, but the basic recipe for the dough and the cooking principles are the same no matter what you want to fill your dumplings w...

Butternut tortellini with hazelnuts, pickled squash and beurre blanc

Butternut tortellini served with a creamy sauce of fermented squash, Voatsiperifery pepper and just the right amount of butter. We serve it with roasted hazelnuts and aromatic sage, topped with a nice Bredsjö sheep milk cheese. Classic flavors and techniques ...