Recipes

10 people

2 duck breasts
1 kilo fresh kale
2 oranges
4 plums
100 g walnuts
100 g Danablu cheese
4 tbsp balsamic vinegar
2 tbsp acacia honey

10 people:

4 chicken legs
4 tbsp. salt
4 tsp sugar
½ red cabbage
1 dl soy sauce
4 tbsp. syrup

Mayonnaise:

1 tsp miso
4 tbsp mayonnaise
Toasted sesame oil

Hoisin sauce (can be purchased ready-made):

2 tbsp. Muscovado sugar or dark syrup
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 cloves garlic
4 tbsp. soy sauce
4 tbsp. peanut butter
2 tbsp. chili sauce
8 sliders (mini burger buns)
Garnish: chili and spring onions

10 people:

Asparagus and potatoes:
20 white asparagus spears
30 green asparagus spears
800 g new small potatoes
A little olive oil
Salt and pepper

Mojo rouge:
2 red peppers
½ red chili, seeds removed
1 clove of garlic, peeled
1 tsp. cumin
1 dl good olive oil
Salt and pepper

Pickled red onions:
2 red onions, cut into very thin slices
½ cup cane sugar
½ cup water
½ cup apple cider vinegar

To serve
Fresh herbs (e.g., dill, parsley, and chervil)

For 10 people:

50 green asparagus spears
1 jar of salmon roe, 100 g
200 g shelled fresh peas
200 g smoked cheese
A little whipping cream
Salt and pepper
Fresh herbs

10 people:

30 white asparagus spears
1 small bunch of wild garlic
100 g roasted pine nuts
70 g grated Parmesan cheese
1 dl good olive oil
10 slices of Serrano ham
250 g fjord shrimp
Salt and pepper
Fresh herbs

10 people:

4 heads of romaine lettuce
250 g strawberries
1 bunch spring onions
¼ l whipping cream
1 lemon (juice and zest)
100 g Vesterhavsost cheese
1 tsp whole black peppercorns
1 pinch of salt

10 People:

20 large white asparagus spears

Strawberry vinaigrette:
½ dl strawberry vinegar
3 egg yolks
1 tbsp. honey
3 dl cold-pressed rapeseed oil
1 pinch of salt

Imitation soil:
100 g hazelnuts
100 g wheat flour
20 g malt flour
40 g sugar
5 g salt
60 g beer (preferably dark beer)
25 g butter

10 people

Scallops:
40 fresh scallops
10 limes
Salt and pepper

Pumpkin:
1 large Hokkaido pumpkin
1 red chili pepper
5-10 g fresh ginger
100 g butter
Olive oil
¼ kg sugar
¼ l apple cider vinegar
5 star anise pods
1 vanilla pod

Roasted seeds:
100 g pumpkin seeds
100 g sunflower seeds
100 g coarsely chopped hazelnuts

10 people:

2 Hokkaido pumpkins (roughly diced without seeds, but with skin)
4 shallots (peeled)
50 g ginger (peeled)
3 red chilies (without seeds)
1 fennel (without stalk, roughly diced)

2 liters of vegetable stock

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

10 people

20 neat slices of smoked salmon

3 heads of Christmas salad

10 quail eggs
250 g shrimp
5 eggs
2 dl cream
A few fresh herbs
Salt and pepper

10 people

800 g cod fillet
Salt and pepper
1 dl lemon oil
1 tray of cress
Sliced rye bread

3 egg yolks
Salt and pepper
2 dl olive oil
2 avocados

10 eggs

250 g sea buckthorn
2 dl white balsamic vinegar
2 dl orange juice
200 g cane sugar
A few rosemary leaves

250 g lumpfish roe
Salt and pepper
Lemon juice and zest

10 people

500 g cleaned lumpfish roe
½ liter crème fraîche 18%
A little smoked powder
Salt and pepper
1 tray of cress

200 g frozen peas
2 dl olive oil
100 g roasted almonds
1 small clove of garlic
Salt and pepper

2.5 dl water
25 g yeast
½ tsp. salt
½ tsp. sugar
Wheat flour (type 00)
1 tbsp. olive oil
1 egg
Nigella seeds

10 people

750 g fresh tuna
1 bunch fresh tarragon leaves, chopped
4 tbsp. roasted sesame seeds
40 fresh strawberries
20 fine dill sprigs
5 green asparagus
2-5 white asparagus (depending on thickness)

10 people

10 gurnard fillets
A little oil
Chickpea flour
Salt and pepper

5 apples, diced (preferably Belle de Boscop)
200 g sea buckthorn
20 plum cherry tomatoes
2 ½ dl homemade apple cider vinegar
A little fresh rosemary (picked)
A little sugar, if desired (depending on the sweetness of the apples)

4 finely chopped apples (preferably Ingrid Marie)
2 finely chopped shallots
2 dl apple cider vinegar
1 dl white wine
A little oil
300 g butter

10 people

10 fresh herring fillets, boneless
3 tbsp Dijon mustard
1 bunch tarragon
200 g rye flour
Oil/butter
Salt and pepper

3 dl lager vinegar
3 dl sugar
1 red onion, cut into half moons
10 peppercorns
3 bay leaves

10 people

1 kg hot-smoked salmon
3 dl Greek yogurt (10%)
4 shallots, finely chopped
1 bunch chives, chopped
Zest of 2 lemons
Dijon mustard
Salt and pepper

2 habanero chilies (small)
5 dl rapeseed oil
4 egg yolks
2 tbsp vinegar
1 tsp mustard
Salt and pepper

5 green asparagus
5 white asparagus
watercress or other cress

10 people:

800 g fresh fettuccine

10 large tomatoes
1 kg chopped canned tomatoes
50 g concentrated tomato purée
2 onions
100 g capers
1 kg mixed fresh mushrooms (e.g. beech mushrooms, chanterelles, king trumpets, field mushrooms)

Fresh oregano
Fresh chervil
Fresh tarragon

Cress

10 people

1.2 kg Jerusalem artichokes
300 g onions
5 cloves of garlic
1½ l chicken stock
1 l whipping cream
1 bunch of tarragon
2 dl rapeseed oil
150 g Skagen ham
20 almonds, skinned
Oil for sautéing
Salt and pepper

10 people:

30 scallops (cleaned of side muscle)
A little oil

Dill mayo:

3 pasteurized egg yolks
1 tbsp. lemon juice
1 tsp. salt
3 dl rapeseed oil
1 bunch fresh dill
Salt and pepper

Seasonal greens:

1 tray of fresh peas
250 g sugar snap peas
250 g sweet peas
1 pot of pea shoots for garnish

10 people

Cured salmon
750 g salmon fillet, skin removed
2 tbsp coarse salt
2 tbsp cane sugar
½ tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp rapeseed oil

Beetroot tartare
300 g chopped, drained pickled beetroot
2 tbsp honey
1 tsp ground juniper berries
1 tbsp blanched mustard seeds
1 tbsp Dijon mustard
2 tbsp rapeseed oil
1 small red onion, finely chopped
Salt and pepper

250 g goat's cream cheese
Zest of 1 lemon
Salt and pepper

10 people

20 medium-sized beetroots

Lime butter:

200 g soft butter
1 dl olive oil
A little grated ginger
2 cloves of garlic
Juice and zest of 1 lime

Chimichurri sauce:

2 dl olive oil
2 large handfuls of chopped flat-leaf parsley
3 cloves of garlic
1-2 finely chopped red chilies, seeds removed
½ dl chopped fresh oregano
Apple cider vinegar
Lemon juice
Salt and pepper

Yogurt cream:
2 dl whipping cream
300 g Greek yogurt

10 people as a small appetizer or side dish

5 small pointed cabbages
Sunflower oil
Butter
2 lemons
1 dl chopped parsley
Salt and pepper

Harissa:
5 red peppers
Olive oil
2 tbsp ground coriander
1 tbsp smoked paprika
1 tbsp ground cumin
2 red chillies
4-5 cloves of garlic
Salt

10 people as a starter

Oven-roasted vegetables
4 zucchini
4 large red bell peppers
2 large onions
4-5 cloves of garlic
Olive oil
Salt and pepper

Pasta
500 g rigatoni or other pasta
1 bunch flat-leaf parsley

Yogurt sauce
1 kg Greek yogurt
1 tbsp. ground cumin
4 egg yolks
1 tbsp. cornstarch
Salt and pepper

10 people

20 large white asparagus spears
300 g lumpfish roe
200 g peeled fjord shrimp
1 dl crème fraîche 38%
Zest of 1 lemon
½ dl finely chopped dill
Salt and pepper
Fresh herbs for garnish (e.g., dill, chives, chervil)