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.
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 […]
Read moreInfused 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 […]
Read moreJohan 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 […]
Read moreJerusalem 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 […]
Read moreChanterelles with corn croquettes and pickled onion on a grilled flat bread
Serves 10 as a starter Flat bread 300 g Rye flour 200 g Wheat flour 1 tsp Salt 1 tbsp Sugar 1 tbsp Vegetable oil 350 g Water Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to […]
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.