Recipes

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)

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:

5 large cleaned carrots
200 g butter
2 tbsp. roasted fennel seeds
Salt & pepper

10 people

2 red peppers, cleaned
3 cloves of garlic
1 slice of white bread
1-2 tbsp. raspberry vinegar (or other tart vinegar)
Approx. ½ dl lemon oil (or olive oil + lemon zest)
Salt, pepper, and a little sugar
Optional: 100 g roasted almonds

10 people:

3 egg yolks
1 bunch chives
2 dl oil (neutral flavor)
2-4 tbsp apple cider vinegar or other light vinegar, salt, and pepper.

2 pcs.

Pizza dough:
1.5 dl cold water
10 g yeast
1 tsp. sugar
Approx. 200 g Tipo 00 flour
Approx. 100 g spelt flour
1 tbsp. olive oil
1 tbsp. salt
1 jar truffle paste, approx. 100 g

250 g mascarpone
2 large baking potatoes with skin
Freshly chopped rosemary from 2 large sprigs
Flaked salt
Olive oil

For 2 pizzas

Pizza dough
1.5 dl cold water
10 g yeast
1 tsp sugar
200 g tipo 00 flour
100 g spelt flour
1 tbsp olive oil
1 tbsp salt

Filling
200 g peeled beetroot
1 dl dark balsamic vinegar
2 tbsp. acacia honey
4 sprigs fresh thyme
Salt and pepper
300 g red onion compote
400 g goat cheese roll
100 g thinly sliced bresaola
50 g salted almonds

Red onion compote
4 red onions
2 apples
1 dl apple cider vinegar
½ dl cane sugar

Salted almonds
100 g almonds
10 g salt
1 dl water

2 pizzas:

Pizza dough:
1.5 dl cold water
10 g yeast
1 tsp. sugar
Approx. 200 g Tipo 00 flour
Approx. 100 g spelt flour
1 tbsp. olive oil
1 tbsp. salt

Carrot purée:
3 large carrots
Fresh tarragon, approx. 5 sprigs
1 tbsp. butter
Salt and pepper

14 slices of thin pancetta (toasted in the oven or in a pan until crispy)

Hay cream:
300 g hay
2 dl water

200 g Brussels sprouts (separate into leaves and blanch lightly)

40 g coarse sea salt and extra salt for the brine
200 g carrots
200 g Chinese radishes
1½ kg Chinese cabbage
50 g kimchi paste see recipe
100 g spring onions or leeks

What is fermentation?

Fruits and vegetables are naturally covered with a micro-universe of microflora. Vegetables typically contain lactic acid bacteria, which convert the vegetables' natural sugars into lactic acid.

The best-known fermented vegetable in the West is sauerkraut – fermented cabbage. In Korean culture and in large parts of the East, it is the crisp and slightly sparkling kimchi that dominates, also based on cabbage. In fact, fermented cabbage is probably the first vegetable to be lacto-fermented. This is because cabbage leaves are naturally covered with lactic acid bacteria and contain many carbohydrates that the bacteria can convert. This combination makes cabbage easy to ferment and an ideal starting point for beginners.

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

1 celeriac, peeled and cut into small cubes
3 red onions, peeled and diced
8 stalks of celery, thinly sliced
1 red chili, finely chopped
1 small bunch of mint, finely chopped
0.75 l vinegar
0.75 l cane sugar
3 star anise
15 peppercorns
1 tbsp. salt
Cornstarch, mixed with cold water

Small new potatoes
Salt
Wood chips, preferably from apple trees

6 people

1 pumpkin

olive oil

2-5 cloves of garlic

a little fresh thyme

1 fresh chili pepper (not too hot)

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

6 shallots
1 kg Hokkaido pumpkin
2 l vegetable stock

2 cloves of garlic
2-3 red chillies
4 oranges
½ dl whipping cream
2 dl crème fraîche 38%
Salt and pepper
Olive oil

Crispy rye bread


10 slices of rye bread
Olive oil
Coarse flaked salt