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.
Chocolate parfait with crispy Plantain, Salty peanut crème and Black Rice Ice Cream
Black Rice and Coconut Ice Cream 250 g Milk Arla® 400 g Coconut milk 50 g Glucose 75 g Black rice 130g Sugar 2 tbsp Hazelnut butter Simmer milk, sugar and glucose with the rice for 30 minutes. Strain the rice and retain the milk in a separate saucepan. Add coconut milk and the hazelnut butter to the milk. Strain and […]
Read moreVenison with butternut squash, stuffed onions and black cabbage
Serves 8 as part of a menu or serves 4 as a free standing dish Venison 800 g Topside of venison 100 g Butter Arla® 3 sprigs Thyme 1 clove Garlic 2 tbsp Cubeb pepper Trim the venison and keep the trimmings for the sauce. Season the meat with Cubeb pepper and […]
Read moreStuffed young chicken with Swedish dumplings, tarragon and sweetheart cabbage
Serves 10 Stuffed young chicken 5 Young chickens Stuffing 200 g Minced chicken 50 g Cream Arla® 1 Egg 15 g Tarragon 10 g […]
Read moreStuffed spring chicken with Swedish dumplings, wild garlic and turnip
Serves 10 Stuffed spring chicken 5 Spring chickens Stuffing 200 g Minced chicken 50 g Cream Arla® 1 Egg 15 g Wild garlic 10 g Salt Shred the wild garlic […]
Read moreCured herring with smoked potato purée, tomato emulsion and sour cream curd
Serves 10 as a starter Cured herring 250 g Fillets of herring (about 1 pp) 14 g Curing mixture ½ Banana shallot 1 Lemon (+ zest) 2 tbs Olive oil Chop the shallot finely. Combine all ingredients with the fish and seal in a vacuum bag. Keep cold until serving. (If you don’t have […]
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.