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.
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 […]
Read moreLiquorice 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 […]
Read moreLamb 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 […]
Read moreMatjes 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 […]
Read morePoached plums with puff pastry, vanilla custard, chamomile and chocolate crunch
Serves 10 Baked Plums 0,5 Gelatine leaf 5 Plums 60 g Maple syrup 60 g Shiso juice Soak the gelatine in cold water.Divide the plums lengthwise and remove the stones. Vacuum seal the plums with the liquids and the gelatine (without the water). […]
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.