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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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Hittade 270 resultat

Roast 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 […]

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Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread

serves 10 as a starter Flat bread 150 g              Rye flour 100 g              Wheat flour ½ tsp             Salt 1 tsp               Sugar 1 tbsp             Vegetable oil 175 g              Water Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to […]

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Cinnamon cake with chocolate foam, sour cream sorbet, cloudberries, almond and porcini mushroom snow

10 portions  Warm chocolate foam 100 g              Dark chocolate 50 g                Milk chocolate 2                    Eggs +2 egg yolks 150 g              Cream Arla® 1 g                 Salt Combine all ingredients in a siphon. Bake for 1 hour at 75°C. Load with 2 gas cartridges and shake thoroughly. If you don’t have access […]

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Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale

Serves 8-10 as a main course Cornfed duck 1                    Breast of cornfed duck Spice rub –                     Fennel seed 1/1 –                     Rosé pepper 1/2 –                     Sichuan pepper 1/4 –                     Sancho pepper 1/6 –                     Star anise 1/8 –                     Black pepper 1/4 Score the fat with a knife. Fry the duck on the fat until crispy. Rub in […]

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Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette

Serves 10 as a starter Beets 8                    Medium sized red beets –                     Vegetable oil –                     Coarse salt 2                    Beets for juice 0,5 bottle       Cherry beer 2 tbsp            Beetroot vinegar Rub the beets with oil and salt. Bake 5 hours at 160°C. Allow the beets to rest 30 mins. Grate the raw beets […]

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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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