Nordic cheeses:Tranemose: Halvfast gedeost fra Knuthenlund på Lolland. Økologisk.
1225: Halvfast råmælksost på ko fra det svenske gårdmejeri Almnäs Bruk. Dette mejeri har overtaget produktionen fra et nu nedlagt nabo-mejeri af hvad, der er den ældste svenske type ost (anno 1225 – deraf navnet).
Tegel: Endnu en råmælksost fra Almnäs Bruk på komælk. Osten vejer 25kg – og der bruges mere end 300 l til en enkelt ost – den har en lækker flødekaramel-agtig tone i kombination med en frisk syre. Almnäs Bruk har engang været et teglværk – deraf navnet Tegel.
Granbark: Økologisk komælk fra Jürss Mejeri i Sørmland, rødkit. Osten har en frisk gærduft og er pakket med granbark, hvilket giver en distinkt aroma af harpiks. ”Svensk reblochon”.
Lykkebjerg: Det nyeste skud på stammen i Arlas Unika-serie (special-oste der generelt ikke sælges i butikker, men kun til visse restauranter). Det er en dansk comté-type, med det helt specielle at den er lavet på råmælk, hvor Arla har fået en speciel dispensation. Den fremstilles på Arlas ældste mejeri Tirstrup i Vestjylland.
Høgelundgård: Endnu en Unika-ost. Blåskimmel lavet på komælk.
Lille ost – Tegel, granbark og Høgelundgård.
Sesame crackers: 1,6 kg flaxseed (Hørfrø), 2,4 kg of sesame, 800g of pumpkin seed, 600g of blue poppy seed, 3,2 liter of soya oil, 4 liter of water, 3,2 kg of tipo 00, 200g of salt, 3kg of grated Parmesan cheeses.
Mix in the big Varimixer with the paddle end, the seeds, flour, salt, grated parmesan at first for a good minute then add the water and finish adding the oil to dough consistency, then lay the mix in between baking paper with the role, 700g at the time, then reserve in the freezer until needed. For service take out the desired amount then bake at 155 degrees for 25 min, cold down and reserve in plastic contender with silicasec until needed. A la minute brake down 3 ruff peaces and dress a show.
Elderflower pate a fruit: 5-liter elderflower sugar lay, 120 g of Condi pectin, 120g of sugar, 70g of E 300, 70g of water.
In a pot add the elderflower sugar lay, then warm up to 60 degrees then add the E300 mix with the water, and whisk in the pectin mix with sugar then cook up the mix to 107 degrees whisking all the time, then diverse in to the 1 liter plastic contender at 3 cm thickness, (well spray the plastic contender with butter to evict sticking), then cold down at room temperature at first for a good hours then reserve in the fridge over night. Next day demole the pate a fruit from the mole and portion in rectangle of 3 cm large 4cm long and 2 cm tick, then panned them in sugar, and reserve in the fridge until needed, for service dress a show on the plate 1 for the small plate & 2 for the big plate.
Elderflower 50 % sugar lay: 1,3 kg of fresh elderflower, 7 kg sugar, 7 liter water, bring the sugar, and water to boiling point then add the elderflower, infuse a simmering point for 10 min then turn off the gaze fish out the elderflower diverse them in to the thermo blender cup and blend them on full speed for a good 2 min, then add back the pure in to the 50% sugar lay then with the big hand blend, blend very well 10g of xantana, sift the mix and reserve in plastic contender in the blast chiller at first and in to the fridge until needed.
