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Our recipes

Here we publish recipes from our historical menus

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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.

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Apple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip

Serves 10 if part of a taster menu Apple sorbet 5                    Apples 1                    Lemon 200 g            Sugar 400 g            Water 80 g              Glucose syrup 4,4 g             Agar agar Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in […]

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Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish  Deep fried Jerusalem artichoke 17                  Jerusalem artichokes Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later.  Deep fry the skins until crispy and drain on kitchen paper. Add […]

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Rhubarb with buttermilk ice cream, caramel crumble and frosted fennel seed

Serves 10   Fennel-baked rhubarb 1,2 kg             Rhubarb 50 ml              Fennel seed 100 ml            Birch sap 100 ml            Sugar Peel the rhubarb with a knife and cut them into 15 cm long pieces. Place the pieces in a vacuum bag. Juice the trimmings in a cold press juicer. Bring the juice to […]

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Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Lamb 600 g             Leg of lamb 2                    Garlic cloves 1 stalk            Rosemary 1 tbsp            Olive oil Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before […]

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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 […]

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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.

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