Tillbaka

Our recipes

Here we publish recipes from our historical menus

Hem » Recipe

Welcome to the AVEQIA recipe bank!

We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!

Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.

Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.

  • Sök

  • Rensa

  • Kategorier

Hittade 270 resultat

Caramel-and Hazelnut bavaroise on sablé cake, chocolate-and yuzu crème and rhubarb sorbet

Caramel-and hazelnut bavaroise on sablé cake with chocolate- and yuzu crème and rhubarb sorbet serves 10 Rhubarb sorbet 600 g                       Rhubarb 20 g                         Lemon 230 g                       Sugar 300 ml                    Water 80 g                         Glucose syrup 5 g                           Agar agar Trim the rhubarb and cut into smaller pieces. Save the rhubarb skins. Freeze the chopped pieces […]

Read more

Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries

Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries Serves 10 Milk sorbet 650 ml    Milk 50 ml      Double cream 10 g         Maizena (Corn starch) 50 g        Milk powder 70 g        Sugar 4 g          Agar Agar Bring milk, double cream and agar agar to a boil in a saucepan. Pour the hot milk/cream […]

Read more

Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar

Baked skrei cod, grilled Savoy cabbage, charred broccoli and white wine sauce with buttermilk and caviar Serves 10 as part of a larger menu. Cod (Skrei) 1200 g      Skrei loin (cod) Salt Garlic oil Skin the cod and brine it for 2 hours. Fixate the cod using plastic film according to your chefs instructions. […]

Read more

Crispy pork cheek with flat bread, horseradish mayo, fermented cabbage & malt crumble

Crispy pork cheek with flat bread, horseradish mayonnaise, fermented sweetheart cabbage & malt crumble 10 portions as part of a larger menu, 4-6 portions if served as main course Crispy pork cheek 900 g    Pork cheek 1             Brown onion 4            Garlic cloves 3            Sprigs of Thyme 10          Blackpepper corns 2            Bay […]

Read more

Locally grown salad, tarragon- & chicken mayonnaise, vinegar crisps, pickled onion, cucumber and shredded paté

Locally grown salad, tarragon- and chicken mayonnaise, vinegar crisps, pickled onion and cucumber and shredded paté 10 p Chicken liver mousse 2           Banana shallots 1           Garlic 25 g     Butter 4 cl      Cognac 4 cl      Port 4 cl      Madeira 2 cl      White wine 200 g  Chicken liver 1  n       Egg 50 ml […]

Read more
We’re glad you like our recipes! But we hope you haven’t missed our interactive cooking experiences?

At AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.

We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.

Cooking activity
Conference
Experiences