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Recipes from Pharmakon

Pharmakon is known for its good cuisine. We get a lot of praise for the delicious food our kitchen team prepares. Often people ask for a recipe, so we are happy to share them. We have created a whole library of wonderful dishes. We hope you enjoy them. If you have any doubts, please don't hesitate to ask. We are happy to help. 

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Asian inspired sliders with crispy duck and hoisin sauceServes 10: 4 duck legs 4 tbsp. salt 4 tsp sugar ½ head of red cabbage 1 dl soya 4 tbsp. syrup Misomayonnaise: 1 tsp miso 4 tbsp. mayonnaise Toasted sesame oil Hoisin sauce (can be bought ready-made): 2 tbsp. Muscovado sugar or dark syrup 1 tbsp. sesame oil 2 tbsp. rice vinegar 2 cloves garlic 4 tbsp. soya 4 tbsp. peanut butter 2 tbsp. chilli sauce 8 sliders (mini burger buns) Garnish: chilli and spring onions
5 delicious accompaniments for rolled sausage

Mango salsa:
1 ripe mango
1 small red onion, finely chopped
2 large tomatoes, diced
1 chopped red chilli
1 tbsp white balsamic vinegar

The chopped red onion is covered with balsamic vinegar and left to soak for 10 minutes. Then add the rest of the ingredients.

Squash pickles:
250 g squash
100 ml water
30 ml stock vinegar
2 tsp. yellow mustard seeds
1½ tsp. curry
75 g sugar
5 g flour
75 ml apple vinegar

Roughly grate the squash and boil in water and stock vinegar. Pour into a sieve to drain. Mix together mustard seeds, curry powder, sugar and squash. Mix the flour and apple vinegar together and add. Bring to the boil and season with salt and pepper.

Gizzards with onions, horseradish, yellow mustard seeds and crown herring:

1 asie - approx. 1 kg
1 l water
100 g salt
500 ml white balsamic vinegar
500 ml stock vinegar
1 kg cane sugar
1 bunch dill slices
3 tbsp. yellow mustard seeds
½ tsp. mustard seeds
50 g fresh whole horseradish - peeled and sliced

Day 1:
Rinse, peel, peel and core the Asias. Boil water and salt. When the stock is cold, put in the Asians and salt them for two days covered in the refrigerator.

Day 3:
The Asias are cut into suitable pieces and placed in a scalded jar. Put the rest of the ingredients in a pan and bring to the boil. The layer is poured hot over the Asians. You may choose to add a little atamon here. This will extend the shelf life during use. The pickled gherkins can be kept unopened in the fridge for 1 year.

Pickled oriental carrots with fenugreek, brown mustard seeds, chilli and lime leaves.
1 kg carrots
1 l water
100 g salt
500 ml dark balsamic vinegar
500 ml stock vinegar
1 kg cane sugar
1 tbsp. fenugreek
3 tbsp. brown mustard seeds
½ tsp. mustard seeds
10 lime leaves

Day 1:
Rinse and peel the carrots. Boil the water and salt. When the stock is cold, add the carrots and salt them for two days, covered, in the refrigerator.

Day 3:
The carrots are cut into suitable pieces and placed in a scalded jar. Put the rest of the ingredients in a saucepan and bring to the boil. Pour the hot mixture over the carrots. You may choose to add a little atamon here. This will extend the shelf life during use. The pickled carrots can be kept unopened in the fridge for 1 year.

White and green asparagus with new potatoes, mojo rouge and pickled red onions

For 10 people:

20 white asparagus spears
30 green asparagus spears
800 g new small potatoes
2 red peppers
½ red chilli without seeds
1 clove garlic without skin
A little cumin
1 dl good olive oil
2 pcs. red onion rings in very thin slices
½ dl cane sugar
½ dl water
½ dl apple vinegar
olive oil
salt and pepper
fresh herbs

Garlic roasted fillet of lamb, rosemary sauce with dark chocolate and burning celery love

For 10 people:

Fillet of lamb:
1.5 kg fillet of lamb
garlic, oil
salt and pepper

1 l veal/lamb stock
1 onion (chopped), 1 garlic, 10 stalks of rosemary, red balsamic vinegar
Rosemary (finely chopped)
100 g butter
dark chocolate

Burning love of celery:
300 g peeled celeriac
200 g peeled baked potatoes
½ l whipping cream
50 g butter
salt and pepper
1 large onion
200 g bacon (a whole piece, not slices)


White asparagus with strawberry vinaigrette and imitation earth

10 persons:

20 large white asparagus

Strawberry vinaigrette:

½ dl strawberry vinegar
3 egg yolks
1 tbsp honey
3 dl cold-pressed rapeseed oil
1 pinch salt

Faux earth:

100 gr hazelnut
100 gr wheat flour
20 gr malt flour
40 gr sugar
5 gr salt
60 gr beer
25 gr butter


Fried sole with warm strawberry compote, green asparagus, new potatoes and browned butter cream

10 people:

Fried sole:
5 pcs sole in double fillet - ask the fishmonger to help
some Ø-landwheat
5 dl clarified butter
salt and pepper
10 sole double fillets turn in Ø-landwheat with salt and pepper.
Fry in clarified butter.
(We use clarified butter, as it can withstand higher heat than butter with whey in it).

Strawberry compote:
2 shallots
3 cups strawberries
1 tbsp cane sugar
½ dl cognac
1 tbsp. Cornflour

Browned butter cream:
250 gr butter
1 organic lemon - juice and zest
1 l whipping cream

3 bunches green asparagus

2 kg new potatoes


Strawberry wrap

10 people:

Pancake wrap:
200 g wheat flour (approx. 1 3⁄4 dl)
2 dl milk
4 eggs
2 dl beer
2 tbsp finely grated orange peel (unsprayed)
30 g butter - melted
1 tsp coarse salt
50 g butter - for frying

- Strawberry jam

- 500 gr Mascarpone
½ l whipping cream
1 organic lemon - only the finely grated zest is used
½ vanilla pod
1 tbsp icing sugar

- 100 gr almonds
100 gr dark chocolate
Almonds and chocolate are coarsely chopped.

- 2 bk strawberries


Ginger Shot

200 g ginger
1 l apple juice from Østergård musteri (can be bought in SuperBrugsen)
2 tbsp organic acacia honey

Coarse bread

Sourdough (made 3 days before):
½ l buttermilk
125 g oat wheat
125 g wheat flour
1 g yeast (equivalent to a pea)

The day before:
1 l cold water
2 large tablespoons salt
30 yeast
400 g oatmeal
200 g wholemeal spelt flour
200 g durum flour
Approx. 900 g tipo00 (Italian wheat flour, very fine)
500 g soaked rye kernels
100 g linseed
100 g dark malt extract
1 dark beer 33 cl.
+ whole sourdough

Grilled veal served with grilled vegetables, crushed potatoes with bacon, thyme and a strong sauce of baked garlic.

10 people:

2 kg of trimmed veal (e.g. veal fillet or veal steak)
2 dl oil
100 g mixed herbs

Grilled vegetables:
2 aubergines
2 courgettes
3 peppers
5 tomatoes
1 dl Pharmakon garlic-rosemary oil
Salt and pepper

Mashed potatoes:
10 baked potatoes
300 g bacon
1 chive. thyme
200 g butter
Salt and pepper

Strong sauce on baked garlic:
2 whole garlics
3 dl dark balsamic vinegar
150 g tomato paste
2 l strong beef stock

Lime marinated scallops with pumpkin puree and fried grains

10 people:

40 fresh scallops
10 limes
salt and pepper
1 large hokaido pumpkin
1 red chilli
5-10 g fresh ginger
100 g butter
olive oil
¼ kg sugar, ¼ l. apple vinegar, 5 star anise, 1 vanilla pod
100 g pumpkin seeds
100 g sunflower seeds
100 g coarsely chopped hazelnuts
1 pt. watercress

Pumpkin soup flavoured with orange served with scampi

10 people:

2 hokaido pumpkins (roughly diced, without seeds, but with peel)
4 shallots (peeled)
50 g ginger (peeled)
3 red chillies (without seeds)
1 fennel (without stalk, roughly diced)

2 l vegetable stock

5 oranges
250 g butter
40 scampi prawns
2 chopped coriander
3 dl oil

Lamb shank braised in dark beer served with pumpkin humus, roasted mushrooms and blackberries

10 people:

10 great looking lamb shanks
oil, salt and pepper
250 g butter
1 kg pumpkin pulp from your soup
½ kg chickpeas (soaked in water the day before)
½-1 l olive oil
5-8 cloves garlic (depending on size)
cayenne pepper
½ kg cowslips
½ kg field mushrooms
½ kg oyster mushrooms
½ kg beechnut
30 fresh blackberries, freshly chopped dill

Braising stock
2l stock
1l dark beer with strong flavour
10 g chipotle
4 whole garlics
1-2 tbsp dried coriander seeds
1-2 tbsp dried fennel seeds
2 sprigs fresh bay leaves

Boil together stock, beer, garlic and spices.

Cavabraised duck breast served on a bed of red beetroot mash with roasted salsify roots, apple salad with sea buckthorn, hazelnut potatoes and duck skewers.

10 persons

5 duck breasts
3-4 onions (roughly chopped)
40 prunes without stone
1 bottle of Cava (sparkling Spanish white wine)
1 l water or duck stock
salt and pepper
250 g butter for the sauce

2 kg beetroot
5 onions
salt and pepper
1 l cream

1.5 kg salsify roots

8 apples
a bunch of celery
250 g sea buckthorn
0.5 l crème fraiche
salt , pepper or a little sugar

2 kg small potatoes
200 g hazelnut flakes
a little oil
salt and pepper

Almond cream with figs in a spice layer

10 persons

Rice porridge:
½ l whole milk
75 g porridge
150 g finely chopped, crumbled almonds
25 g sugar
a little salt

Almond cream:
5 pasteurised egg yolks
5 leaves of husblas
½ l whipping cream
75 g sugar
100 g light chocolate
½ dl Amaretto (Italian almond liqueur)

Cream caramels

Approx. 40 pcs.

2.5 dl whipping cream
125 g sugar
35 g glucose
Peel of 1 lemon
5 g table salt

Irish coffee ganache balls

Approx. 50 pcs.

2 dl whole milk
½ dl whipping cream
0,75 dl whisky
1½ tbsp. strong coffee
20 g glucose
600 g. cream chocolate
750 g. dark chocolate

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