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

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Serves 10 as a starter or 4 as a main course Pasta dough 100 g             Durum wheat flour 100 g             Wheat flour 2                    Eggs 1                     Egg yolk Combine the dry ingredients. Add the eggs and knead to form a smooth […]

Read more

Butter-baked cusk with salsify, oyster beurre blanc and green herb purée

Serves 10 as a starter or 4 as a main course Salsify 400 g             Salsify 100 g             Butter 2 tbsp            Quince juice 2 tbsp            Swedish pea soy sauce 2 tbsp            Swedish fish sauce 30 g               Dulse alga Peel and wash the salsify. Cut the stems into 15 cm pieces and place them […]

Read more

Donut with chocolate sorbet, cherries, zabaglione and crushed Daim

Serves 10  Donut 25 g               Fresh yeast 100 g             Milk 75g                Butter 30g                Sugar 285g              Wheat flour 1                     Egg 1 pinch          Salt 1 tsp              Cardamom Dissolve the yeast in the milk. Add the remaining ingredients and knead the dough for 10 minutes. Roll the dough out to 1 […]

Read more

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Serves 10 as a starter or 4 as a main course Potato filling 1,5 (600 g)     Large potatoes 90 g               Goat cheese from Oviken 1                    Egg yolk 5 g                 Salt Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins […]

Read more

Cod with fried mussles, smoked kale and mussle foam

Serves 4-6 as a main course Baked potato cream 500 g              Large potatoes 150 g              Butter 600 ml            Milk 100 g              Sour cream –                     Champagne vinegar Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring […]

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