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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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Chanterelles 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 […]

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Chargrilled lamb kebabs with ramson, tomato and almonds

Serves 8 as a starter or 4 as a main course Chargrilled lamb kebabs with ramsons, tomato and almonds Lamb kebabs 1 kg        Lamb steak 4 tbsp    Spice rub* 1 bulb     Garlic Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in […]

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Liquorice honeycomb with lemon pâte de fruits, lemon sponge cake and fennel sorbet

Serves 10 Fennel sorbet 5 g                 Fennel seed 3 g                 Star anise 300 ml            Milk 100 g              Sugar 30 g                Glucose syrup ¼                   Vanilla pod 4,4 g               Agar agar 20 g                Sugar 300 ml            Sour cream Roast the fennel seed and the star anise in a pan until […]

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Lamb Sausage with Crispy onion, Malt mayo, Cress & Mustard seeds

Serves 8 as part of a menu, or 4 as a main course. Spicy lamb sausages 400 g Minced lamb 100 g Lardo, finely chopped 2 Cloves of Garlic 1 tsp Fennel seeds (crushed/ground) 1 tsp Cinnamon 2 tsp Salt 1 tsp Chiliflakes 2 tbsp Smoked paprika powder 1 tsp Caraway seeds 1 tsp Cumin […]

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Matjes herring with Sandefjord, chive/dill cream, dill-pickled cucumber and fennel crispbread

Serves 8 as a starter or 4 as a main course Crisp Bread 100 g     Rye flour 100 g    Flour 1 tsp    Salt 5 g     Yeast 175 ml     Water 1 tbsp    Fennel seeds Mix the flour, salt and fennel seeds in a bowl. Dissolve the yeast in the water. Mix the dry […]

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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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