Our recipes
Here we publish recipes from our historical menus
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.
Pikeperch 400 g Fillet of pikeperch Seaweed salt (Kombu/Nori/salt) Remove the bones from the fish. Cut the fillets lengthwise to obtain two loins. Tap the fish dry with paper towels, roll it in the seaweed salt and place it on an oven tray. Grill with a blowtorch and allow the fish to […]
Read moreLivio Felluga – Friulano
History Livio Felluga was founded in 1956 and is the leading wine producer in the friuli province. They are also one of Italy’s best and most well-known producers of white wines. Their nuber one wine Terre Alte is a reference wine for other Italian wine producers an one of few Italian white wines that is […]
Read moreQuickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix
Serves 10 as a starter Herring 10 Fillets of herring 50 ml Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water) 1 Brown onion 1 sprig Dill ½ Lemon Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place […]
Read moreSwedish dairy cow with yellow peas, grilled butter, celeriac and baked onion
serves 10 as a smaller main course Hay-grilled butter 200 g Butter Arla® 5 sprigs Thyme 2 cloves Garlic (crushed) 20 g Hay – Espelette pepper Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]
Read moreRoast and braised lamb with Jerusalem artichoke, carrots and gooseberries
Serves 6-8 as a main course Braised lamb shanks 2 Lamb shanks 1 Carrot 1 Brown onion 1 Garlic clove 330 ml Gluten free beer 200 ml Lamb stock Brown the meat in a pan. Peel and dice the vegetables. Fry them in olive oil. Place the meat and vegetables in a pressure cooker. Add […]
Read moreAt 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.