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.
Sirloin 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 moreMarinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers
10 portions as a starter or 4 as a main course Marinated fish and shrimp 500 g Pike-perch 40 Raw shrimp 50 ml Dill oil Shell the shrimp and keep the shells for the prawn crackers. Slice the fish thinly. Place the fish and shrimp on parchment paper brushed with oil. Cover […]
Read moreSmoked char with creamy potato foam, rye bread crisp and bleak roe from Kalix
Serves 10 as a starter or 4 as a main Smoked arctic char 800 g Fillets of arctic char Place the char with the skin up on a greased oven tray. Cover with cling film and smoke the fish with a smoking gun (or leave it […]
Read moreLobster with potato flatbread, grapefruit, shiso leaves and celery
Serves 10 as a starter or 4 as a main course Potato flatbread 400 g Large potatoes 200 g Wheat flour 20 g Butter Arla® 1 tbsp Rapeseed oil 1 tsp Coriander seeds Grind the coriander seeds coarsely. Heat them in a saucepan with the oil and allow the aromas […]
Read moreMushroom 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 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.