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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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Sea Bass, Mushroom Consommé, Broccoli, Rye Crisp & Onion

Serves 8 as part of a menu, or 4 as a main course Soy Baked Sea Bass and Amaebi (sweet prawn) 400 g Sea Bass or Zander fillet 100 ml Light soy sauce 200 ml Water 30 Amaebi (usually found frozen in Asian supermarkets, can be replaced with a smaller amount of langoustine tails) Mix […]

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Swedish-Caribbean Summer Swirl

Serves 8-10 Coconut Sorbet 300 g    Milk Arla® 100 g     Sugar 50 g    Glucose 300 g    Coconut purée 1      Gelatin leaf ½     Lemon There’ll be no Summer Swirl without ice cream; so start by placing the gelatin leaf in cold water. Heat milk, sugar and glycose in a saucepan and add the […]

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Umeshu-glazed duck with swede purée, flower sprouts and roasted hazelnuts

Serves 5-7 as a main course Spice-fried duck breast 1 kg                Duck breast 4 tbsp             Spice rub (1 tbsp rose pepper, 1 tbsp sesame seed, 2 star anise, 1 tsk long pepper) 1 clove            Garlic 3 sprigs          Thyme Score the fat of the duck breasts and season with salt. Fry the breasts fat down in […]

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Artichoke mania

Grilled artichoke Is it possible to grill artichokes? Of course you can, and they work beautifully as either a main course or as a side dish. 4 Artichokes 1 bunch Parsley 1 tbsp Salt 2 tbsp Olive oil 1 Lemon Pepper Place the artichokes in cold water and start your grill/light up your barbecue. Rinse […]

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Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter Baked celeriac 1                    Large celeriac –                     Salt Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with […]

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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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