Vegetarian - Page 2 of 5 - AVEQIA Stockholm

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 ...

Mushroom tarte with Spicy cheese créme, Crown dill jelly, Yoghurt foam and Iced shallots

We love mushrooms, and it is so gratifying to serve this as a tartelette. Beautiful, delicious and instantly portioned! This recipe uses tartlet molds, but you can make a large tart instead if you don't have tartlet molds at home. It's best if you have a loose...

Barigoule with white beans

Here we share a recipe from our 2023 winter menu. A barigoule is usually a brothy dish, and usually with artichoke, but in this version we use beans and make it creamy. Perhaps it could be called bean stew rather than barigoule, but whatever the name, it's a f...