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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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Fresh Lobster, Cucumber & Apple juice and Languostine crème

Serves 8 as part of a menu, or 4 as a main course We served this delicious, delicate dish as a cold starter – but you could easily serve this as a wonderful summer meal – and if you love your seafood, double the amount of lobster to make a larger serving. You could also […]

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Lobster tortellini with kohlrabi, apple and kale sprouts

Serves 8 when served as a starter or 4 as a  main course Lobster filling 1                    Lobster 30 g               Butter 15 g               Wheat flour 100 ml           Milk 50 ml             Cream 50 ml             Salt 2 l                  Water Bring the water to a boil with the salt – it should be salty like the ocean! Kill […]

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Infused white asparagus with scallop, yuzu mayonnaise and trout roe

Serves 8 as a starter or  4 portioner if served as a maincourse Infused white asparagus with seared scallop, yuzu mayonnaise and trout roe Infused white asparagus 10            White Asparagus 1 tbsp      Sugar 1 tsp         Salt 200 ml     Water 1               Lemon 100 ml     Sour beer […]

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Johan Backéus deep fried Potato nests

Serves 4 (2-3 pcs per guest) Potato balls 4 Large baking potatoes 1 l Cooking oil Peel the potatoes and shred them finely, making long ribbons if you can. If you have a spiralizer we recommend you use this. Wash the potato ribbons, making sure the starch in the potatoes has been rinsed out. Arrange […]

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Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Serves 8 as a starter or  4 as a main course Jerusalem artichoke purée 300 g             Jerusalem artichoke 20 g               Butter Arla® 150 ml           Cream Arla® Peel the artichoke and cook it in cream until soft. Strain and mix in a blender with the butter to obtain a smooth purée. Add salt to […]

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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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