Passion for plating

Aviko MasterChef Mallorca 2024

What a Passion!

Just imagine, 12 chefs from various countries cooking together with minimal resources managing to create fantastic dishes in no time.

All in the culinary heart of the Mediterranean: Mallorca. That’s the Aviko Passion for Plating MasterChef.

What an experience. Tasting together, sharing experiences and, above all, cooking together on a beautiful finca overlooking the valley. Two wonderful days full of Passion for Plating and connecting!

It forms the basis for this recipe book packed with inspiration. The recipes are divided into three different segments: Easy & Affordable, Green & Sustainable and Indulging & Distinctive. Each chef created a dish for each segment in just two hours, with a little help from the local Aviko team.

Stunningly fast? Yes that’s right but in fairness, our Aviko products do make it a bit easier too. This leaves you with more time to create a delicious presentation on the plate. The results were amazing and the judges were impressed. We hope we inspire you with it and make life a little easier in the kitchen.

Enjoy!

On behalf of the Aviko team,

Ingeborg Blaauw

Passion for plating

Social media is so important today. It can be quite crucial to success or failure in our business. Photos are viewed and judged.... The ‘look’ of your restaurant and certainly your ‘plate’ is an important business driver. Moreover, we also eat with our eyes. The tastier a plate looks, the higher the rating. So the more time and passion you are able to put into your plating, the more value you add to a dining experience.

Meanwhile, you also have to deal with time constraints in the kitchen, limited staff, limited skills, etc. And that’s where Aviko comes in. To help you with high-quality products that are already insanely delicious and save you a lot of time. You can easily add your own signature, and will keep more time for something that really makes a difference: preparing an Instagram-worthy plate.

This is what we did at the Passion for Plating Aviko MasterChef Mallorca event and what we hope to inspire you with this recipe book.

The jury

The assignment

Each chef was tasked with creating three Passion for Plating dishes with an Aviko product. Together with the local team from their country of origin. To do so, they were given just two hours.

The Aviko product had to be given a clear role in the dish and remain recognisable. Aviko products to choose from were: Gratins, röstiko rounds and mashed potatoes. All high quality products and normally very time-consuming to prepare yourself.

THREE TARGET GROUP SEGMENTS

A dish had to be created for each category:

EASY & AFFORDABLE. Need: Quick and easy to prepare & affordable for customer. GREEN & SUSTAINABLE. Need: Sustainable and easy and quick to prepare. INDULGING & DISTINCTIVE. Need: Surprise and stands out.

THE JURY

The Aviko MasterChef Mallorca 2024 jury consisted of:

Sybrand Sijbertsma, General Manager Zafira Hotels Mallorca.

Ronny Portulidis, Owner and Chef Duke Restaurant and Catering.

Jesús Puerta, Chef Zafiro Hotels Mallorca.

Ingrid van de Reyt, Dutch consul of the Baleares.

Jevgeni Generalov, Winner MasterChef 2023.

These five fantastic people tasted and reviewed no less than 36 dishes, all from their own expertise.

Team the Netherlands

Passion is in the DNA of this team, and it was reflected clearly on the plate. What dedication chef Davy Roord showed, assisted by the Dutch Aviko team Vera ten Zijthoff and Heddie Drent. There was soul in this kitchen!

The gorgeous röstitower with burrata, avocado and sweet and sour beetroot was a feast for the eyes and that within the Easy & Affordable category.

For the Green & Sustainable category, this team had chosen to give the gratin its own signature in a great way. And the herb puree with sea bass also looked finger-licking delicious.

Davy Roord: ‘I am really impressed, not only by the event but also by the quality of the products. It can really save you a lot of time in the kitchen.’

Easy& Affordable

Röstitower with burrata, avocado and beetroot

Appetizer for 4 persons

Preparation: 40 minutes

A dish can have a real soul without having to be overly complicated or expensive. In this dish, Davy chose the Aviko Ršstiko rounds as the heart and soul of the plate, around which everything else revolves... the potato is the hero today!

4 Aviko Hashbrown Ršstiko Rounds

500 ml (wild) berry juice

1 red beetroot

2 sheets of gelatin

Cherry blossom vinegar

1/2 avocado

Juice and zest of 1/2 lime

1 ball of burrata (150 g)

25 g wild herbs and flowers

2 tbsp toasted salted almonds

Scrub the beetroot clean and peel if desired. Boil the beetroot in the berry juice for about 20 minutes. In the meantime, soak the gelatin leaves in plenty of cold water.

Cut the beetroot into wafer-thin slices and sprinkle with cherry blossom vinegar. Put the berry juice with the well-squeezed gelatine sheets in the whipped cream dispenser. Prepare the rösti rounds according to the instructions on the packaging.

Cut the avocado into thin slices. Marinate the avocado in the lime juice with the zest.

Pipe a circle of berry cream on 4 plates with the whipped cream dispenser. Place a rösti round on top. Spread some burrata on top and top with the avocado and 1-2 slices of beetroot.

Make 4 bunches of the wild herbs and flowers and garnish the turrets with them.

Grate some salted almond overall.

Tip: Instead of burrata, take 100 grams of stracciatella di burrata, the creamy filling of fresh cheese and cream of the Italian burrata cheese.

Rostitower with burrata, avocado and beetroot :

Gratin with sardines and crunchy vegetables

green&Sustainable

Gratin with sardines, crunchy vegetables and herb oil

Main course for 4 persons

Preparation: 30 minutes

Green and sustainable is a way of cooking that is close to the heart of the entire Dutch team: reusing ingredients and being creative with them can bring the flavors in a dish together. It’s a sustainable, future-proof way of cooking.

4 Aviko Gratins Cream & Cheese

2 tbsp mayonnaise

1-2 tsp mustard

1 sweet and sour pickle

1 tsp capers

2 sardines

1 lime

2 cm kohlrabi and/or radish (piece)

2 strawberries

1 tbsp almonds

2 tbsp whipped cream

2 tsp soy sauce

Wine vinegar to taste

1 tsp finely choppedsea fennel

Herbal oil to taste

6 tbsp olive oil

Prepare the gratins according to the instructions on the packaging. Mix the mayonnaise with mustard to taste. Finely chop the pickle and capers.

Clean the sardines. Drizzle them with the lime juice and cut into fine strips. Also cut the kohlrabi and/or radish and the strawberry into strips. Roughly chop the almonds. Season the whipped cream with the soy sauce and the sea fennel. Stir in some herb oil to taste. Place the gratins on 4 plates. Spread them with the mustard mayonnaise. Divide the pickle and capers on top.

Top them with the strips of sardines, the vegetables and the strawberry. Sprinkle with the almonds. Garnish the gratins all around with the herb cream.

Tip: Prefer to do without fish? Replace the sardines with strips of fried portobello molasses.

INDULGING & DISTINCTIVE

herbal puree with sea bass, langoustine and rösticrumble

Main course, serves 4

Preparation: 45 minutes

In its presence, the butterfly is the reincarnation of the soul. It is also the eye-catcher of this dish, and in that sense a literal interpretation of soul food.

325 g Aviko Super Mash Homemade

2 tbsp Aviko Ršsti Original

8 langoustines

1 clove of garlic

1 shallot

1 tomato

1 tbsp olive oil

100 ml dry white wine

50 ml tomato juice

50 ml whipped cream

100 ml lobster or shrimp bisque

1 tbsp finely chopped almonds

Clean the langoustines; keep the heads. Finely chop the garlic. Chop the shallot and cut the tomato (without seeds) into cubes.

Heat the olive oil in a saucepan. Sauté the onion, shallot and celery for 1 minute. Fry the heads of the langoustines for 3 minutes.

3 tbsp finely chopped herbs

(e.g. parsley, basil and/or dill)

40 g butter

4 sea bass fillets with skin of 100-150 g

2 tbsp (homemade) guacamole

8 slices loquat (Japanese medlar)

Deglaze with the white wine and reduce to 1/3. Add the tomato juice and reduce by half. Finally, add the whipped cream, reduce by half, and strain the sauce. If desired, reduce the sauce slightly and season with salt and pepper.

Heat the mashed potato with the bisque. Mix in the almonds and finely chopped herbs.

Melt 25 grams of butter in a large frying pan. Pat the sea bass fillets, and 4 langoustines dry and sprinkle with salt and pepper. Fry the sea bass fillets on the skin for 4 minutes until golden brown and crispy, turn and fry the fish for another 1-2 minutes until just cooked. Also fry the 4 langoustines in the butter until just done.

8 cut out rounds of kohlrabi

Cress, to garnish

Herbal oil to taste

Chop the 4 other langoustines into tiny cubes of 1-2 mm. Season the langoustine tartare with lime juice, salt and pepper.

Roast the rösti in a dry frying pan until golden brown and crispy, add some olive oil if necessary. Sprinkle with salt to taste.

Spoon the spiced puree onto 4 plates. Spoon the langoustine tartare on top; If necessary, use a small cooking ring. Divide the guacamole over the tartare.

Add the sea bass fillet. Place the fried langoustine on top and sprinkle with the rösticrumble. Peel and add the kohlrabi and medlar. Garnish with the cress.

Heat the langoustine and finish with the last 15 grams of butter. Spoon the sauce around the fish. Put dots of herb oil in the sauce.

Tip: Garnish with a butterfly tuille or ice cream cone batter.

Herbal puree with sea bass, langoustine and rosticrumble :

Team Poland

The Polish team’s theme was ‘Magic’ and this was well reflected in chef Slawomir Miotk’s dishes. Helped by Anna Książek and Pawel Krzyrzanowski from the Polish team. For the Easy & Affordable segment, Slawomir made a delicious strawberry-avocado tartare. A magical combination with the rösti rounds.

The Gazpacho of melon, mango, cucumber and gratin also provided a surprise on the plate.In the Indulging & Distinctive category, this team combined a delicious scallop with a chive puree.

Easy& Affordable

Rösti rounds with strawberry-avocado tartare

Appetizer or lunch dish for 6 persons

Preparation: 25 minutes

Summer snack at its best with a tartare of creamy avocado and fresh strawberry on crispy ršsti rounds.

12 Aviko Hashbrown Ršstiko

Rounds

2 tbsp pine nuts

1 avocado

500 g strawberries

1 shallot

4 mint leaves

50 ml extra virgin olive oil

Prepare the rösti rounds according to the instructions on the packaging. In a dry frying pan, toast the pine nuts until golden brown and shake them on a plate.

Cut the flesh of the avocado into tiny cubes of 5 mm. Also cut the strawberries into 5 mm cubes. Chop the shallot delicately. Finely chop the mint.

Mix the avocado, strawberry, shallot, 1 tablespoon of toasted pine nuts and mint with olive oil. Add salt and pepper to taste.

Place the rösti rounds on 6 plates. Divide the avocado strawberry tartare on top and sprinkle with the rest of the toasted pine nuts.

Tip: Set aside a few strawberries for garnish.

Tip: Outside the strawberry season, replace the strawberries with boiled or roasted beetroot.

Rosti rounds with strawberry - avocado tartare :

Gazpacho of melon, mango and cucumber with gratin

green&Sustainable

Gazpacho of melon, mango and cucumber with gratin

Lunch or main course for 6 people

Preparation: 20 minutes

Oven: 20-25 minutes

A fresh soup of fruit and cucumber with creamy potato gratin is a great idea on a hot summer day.

6 Aviko Gratins Cream & Cheese

500 g cantaloupe melon

500 g ripe mango

500 g cucumber

100 g grated ginger

500 g plant-based coconut yogurt

50 g orange honey

100 ml lemon zest

Extra virgin olive oil

Cut the melon, mango and cucumber into 1/2 cm pieces. Stir in the ginger and let it marinate for a while.

Purée the fruit with the cucumber and ginger coarsely in the blender or with the hand blender.

Stir the yogurt into the gazpacho and season with the honey, lemon juice, salt and pepper.

Put the gazpacho in the fridge to get cold.

Prepare the gratins according to the instructions on the package.

Pour the gazpacho into 6 bowls. Cut the gratins in half and place the halves in the gazpacho.

Garnish with a drizzle of olive oil.

Tip: Make the gazpacho a few hours earlier so that it is well chilled when serving. Short on time? Make sure the melon, mango and cucumber are cool.

INDULGING & DISTINCTIVE

Scallops with chorizo crumble and chive

Main course for 6 persons

Preparation: 30 minutes

Scallops are simple and make an immediate impression. Serve them sprinkled with tangy chorizo crumbs and creamy mashed potato with chives.

300 g Aviko Super Mash

Homemade

100 g unsalted butter

10 g finely chopped chives

50 g chorizo

50 g dried tomatoes

50 g lightly toasted white bread

3 sage leaves

6 scallops

Prepare the mashed potatoes according to the instructions on the packaging. Melt 75 g butter in a saucepan and brown if desired.

Mix the melted butter into the puree. Also add 3/4 of the chives and season with salt and pepper.

Preheat the oven to 200 ºC. Finely chop the chorizo with the tomatoes and bread. Add the remaining chives.

Sprinkle the mixture on a baking sheet and roast in the preheated oven for 8-10 minutes until golden brown. Add salt and pepper to taste.

Melt the remaining 25g of butter with the sage leaves. Pat the scallops dry and sprinkle with salt and pepper. Fry the scallops for 1-2 minutes per side until golden brown and tender and juicy on the inside.

Spoon the chive puree onto 4 plates. Place the scallops on top and sprinkle with the chorizo crumble.

Tip: Serve the dish appropriately in empty scallop shells.

Scallops with chorizo crumble and chive

Team Germany 1

The German team was represented by Chef Horst Henning, supported by Margit Smeekens and Stefan Foster from the German Aviko team. With a lot of enthusiasm and fun, this team set to work. And what creativity! How about empanadas stuffed with gratin. A brilliant idea, so simple, so delicious!

The croquette balls made with Aviko mashed potatoes were also wonderfully well thought out. Easy, special and affordable.

Horst Henning: ‘Aviko products never disappoint and are a great timesaver in the kitchen.’

green& Sustainable

Tapas with rösti-bruschette

Appetizer for 4 persons

Preparation: 30 minutes

With this tapas plate, the German team took inspiration from Spanish tapas culture, where several smaller dishes are shared.

4 Aviko Hashbrown Ršstiko

Rounds

300 g thinly sliced Ibrico meat

1 tbsp finely chopped rosemary and/or thyme

1 tomato

1/4 red onion

4 drops of Tabasco sauce

50 g olives stuffed with anchovy paste

the meat in the olive oil and finely chopped rosemary and/or thyme. Thread the meat onto 4 skewers.

the rösti rounds according to the instructions on the packaging. In the meantime, cut the tomato into tiny clay cubes. Chop the red onion very finely. Mix the tomato with the red onion and the Tabasco. the meat skewers on the hot barbecue for 1-2 minutes. Divide the tomato mixture over the rösti rounds. Place the skewers with the rösti-bruschette on a platter. Serve with

Tip: Present the tapas spectacularly with smoking herbs: fill a small, heat-resistant cup with sprigs of rosemary and thyme. Just before serving, place a piece of burning charcoal in the centre of the cup. Drizzle 2 drops of olive oil over the charcoal to create a smoky effect. Be careful: the cup and the charcoal are warm!

Tip: Supplement the tapas with (smoked) fish or grilled

Tapas with rosti - bruschette :

Croquette balls with spicy ash aioli

Appetizer for 4 persons

Preparation: 30 minutes

200 g Aviko Super Mash Homemade, defrosted

2 egg yolks

1/2 tomato (peeled)

50 g prawns

1/4 red onion

7 green olives stuffed with anchovy paste

Mix of breadcrumbs and finely ground (rye) bread of a day old

Mix the mashed potato with the egg yolks and breadcrumbs. Remove the seeds from the tomato and cut into tiny cubes.

2 eggs

1 briquette

green&Sustainable

1 sprig of rosemary or thyme

3 tbsp extra virgin olive oil

120 g aioli

Juice of 1/2 lemon

4 drops tabasco sauce (or more to taste)

Oil for frying

Finely chop the shrimp and chop the onion until very fine. Cut the olives into pieces. Mix the tomato, prawns, onion and olives into the puree. Add salt and pepper to taste. Roll the potato mixture into 4 balls (see tip). Roll them in the breadcrumbs/breadcrumb mixture. In a deep plate, beat the eggs with a pinch of salt. Roll in the balls and roll them in the breadcrumbs mixture again. Store refrigerated.

Remove, for the ash aioli, 1 glowing charcoal from the BBQ. Put the charcoal with the sprig of rosemary or thyme and the olive oil in a bowl. Let cool while the oil soaks up the aroma of the charcoal and herbs. Strain the charcoal oil through a paper coffee filter. Mix the aioli with the lemon juice and charcoal oil to taste. Season spicy with tabasco.

Heat the oil for deep-frying to 170 ºC. Deep-fry the croquette balls in the hot oil in 4 minutes until golden brown and crispy. Serve with the ash aioli.

Tip: Prefer to do without meat? Take olives stuffed with garlic or herbs.

Tip: The charcoal-infused aioli is also delicious for a tough ršsti burger.

INDULGING & DISTINCTIVE

Potato empanada with gratin and spicy shrimp ceviche

Lunch or main course for 4 people

Preparation: 30 minutes - Oven: 20 minutes

2 Aviko Gratins Cream & Cheese, defrosted

4 slices of empanada dough of 10 cm ¯ each (chilled)

1 egg yolk

1/2 tbsp olive oil

200 g prawns

1/4 red onion

1 spring onion

2 medlars, peeled and cut into small pieces

Juice of 1/2 lemon

Soy sauce to taste

1 tbsp finely chopped chives

Loosen the gratins and divide over the slices of dough. Fold them into empanadas. Beat the egg yolk with 1/2 tablespoon of olive oil. Place the empanadas on the baking sheet and brush with the yolk mixture.

Finely chop the prawns. Mix the shrimp with the lemon juice and the last tablespoon of olive oil. Chop the onion until very fine. Cut the spring onion into rings. Peel the medlars and cut into small pieces. Stir the onion, spring onion and medlars into the shrimp mixture. Season with soy sauce and chives.

Let the ceviche marinate in the fridge for at least 15-20 minutes, so that the flavours can absorb well.

Preheat the oven to 200 ºC in the meantime. Bake the empanadas in the preheated oven for about 20 minutes until golden brown and cooked through. Serve the empanadas with shrimp ceviche.

Tip: Garnish the shrimp ceviche with thin slices of crispy radish.

Inspired by Mallorca and as a flavours. We have taken the simple

Potato empanada with gratin and spicy shrimp ceviche

Team Romania

The Romanian team had been given the theme ‘world taste’, and experienced chef Dumitru Bucsa immediately had good inspiration. Dumitru was helped by the Aviko team Fabian Blazius and Peter Terwind.

In the Easy & Affordable category, this team made a delicious cold potato soup. Easily prepared with Aviko’s mashed potatoes. What a picture!

For the Indulging & Distinctive segment, this team decided to take the gratin as the hero for a fresh dish with cod fillet. A party on the plate.

Dumitru Busca: ‘Fantastic to be here with other chefs, you gain so much inspiration. The atmosphere, the cooking in the nature like this is a nice experience for me. I know the Aviko products well and they save me a lot of time in the kitchen.’

Easy& Affordable

Cold potato soup with spring onion, spicy chorizo and rösti croutons

Appetizer or lunch dish for 4 persons

Preparation: 30 minutes

This classic French soup with a touch of Spanish influences is easy to prepare and cost-effective.

4 Aviko Hashbrown Ršstiko

Rounds

300 g Aviko Super Mash

Homemade

1 clove of garlic

1 spring onion

3 sprigs of dill

4 tbsp olive oil

100 ml crme fraiche

100 g spicy chorizo

Defrost the rösti rounds slightly and cut into pieces (croutons). For the soup, finely chop the garlic, spring onion and 2 sprigs of dill. In a stockpot, heat 1 tablespoon of olive oil.

Sauté the garlic with the spring onion and dill for 2 minutes.

Add the mashed potatoes with the crème fraîche and enough water or stock until a creamy soup is formed.

Purée the soup in the blender or with a hand blender for a silkysmooth soup and heat gently for another 5 minutes. Season with salt and pepper.

Heat 2 tablespoons of olive oil in a frying pan. Bake the rösticroutons for 8 minutes until golden brown and crispy.

Heat 1 tablespoon of olive oil in a frying pan. Cut the chorizo into strips and fry them for 3 minutes until crispy. Drain them on paper towels.

Spoon the soup into 4 bowls. Garnish the soup with the rösticroutons, the chorizo, a drizzle of olive oil and the last sprig of dill.

Tip: Prefer to do without meat? Replace the chorizo with crispy roasted chickpeas.

Cold potato soup with rosti croutons :

Potato salad with sardines and sour cream dressing

green&Sustainable

Potato salad with sardines and sour cream dressing

Lunch or main course for 4 people

Preparation: 30 minutes

Waiting: 1 hour

Green and very sustainable: a potato salad with a Mediterranean twist and sardines. Delicious with crusty, day-old baked bread.

4 Aviko Hashbrown Ršstiko

Rounds

12 cleaned sardines

1 clove of garlic

Juice and zest of 1-2 lemons

125 g sour cream

2 tbsp kefir

2 tbsp mayonnaise

1/2 red onion

2 sprigs of dill

50 g samphire

1 red bell pepper

75 g lettuce blend of your choice

6 tbsp extra virgin olive oil

Place the sardines in a bowl. Finely chop the garlic. Sprinkle the sardines with the garlic, salt and pepper. Drizzle the fish with lemon juice to taste and marinate covered in the refrigerator for 1 hour.

Mix the sour cream with the kefir and mayonnaise for the dressing. Chop the red onion until very fine. Chop the dill and samphire very finely. Mix the onion with the dill and samphire into the dressing. Season with salt and pepper.

Prepare the rösti rounds according to the instructions on the packaging. In the meantime, cut the bell pepper into cubes.

Divide the lettuce among 4 plates. Place a rösti round on top of the lettuce. Sprinkle some bell pepper around it. Spoon the dressing onto the rösti round.

Roll up the sardines. Place 3 rolled sardines around each rösti round. Drizzle them with some lemon juice.

Garnish the dish with the olive oil and sprinkle with the lemon zest.

Tip: Garnish the plates festively with edible flowers.

INDULGING & DISTINCTIVE

Cod fillet with citrus-lemon butter and gratin

Main course for 4 persons

Preparation: 30 minutes

Oven: 20-25 minutes

Surprise your guests with this Õfish and chipsÔ, which is just that little bit different. A worldly taste surprise!

4 Aviko Gratins Cream & Cheese

Zest of 1 lemon

Juice and zest of 1 orange

4 cubes of (cane) sugar

800 g cod fillet

8 tbsp olive oil

70 ml crme fraiche

100 grams of unsalted butter

12 peas

25 g leaf salad

Prepare the gratins according to the instructions on the packaging.

Put the lemon and orange zest with the sugar and orange juice in a saucepan and heat until the sugar has dissolved. Remove the pan from the heat; Don’t let it boil!

Cut the cod fillet into 12 medallions. Sprinkle the fish medallions with salt and pepper and drizzle generously with 6 tablespoons of olive oil. Marinate for 5 minutes.

Heat the last 2 tablespoons of olive oil in a frying pan. Bake the fish medallions for 6-8 minutes until just cooked.

Strain the warm sauce base. Use the hand blender to purée the sauce base with the crème fraîche.

Add the butter in flakes and purée for another minute until a creamy sauce is formed.

Cut the gratins in half and place them on 4 plates. Add the fish medallions. Spoon the sauce over it and sprinkle with the peas. Place the salad between the gratin halves.

Tip: Take young peas, they are so fresh and crunchy that they can be eaten straight from the pod.

Cod fillet with citrus - lemon butter and gratin

Team

Team Italy

These are the winners of Passion for Plating Aviko MasterChef Mallorca 2024. Umberto Leoni and Jonathan Bejaj from the Aviko Italian team with their chef Wally Bosman.

What passion, what fun! What an energy... The 2024 winners were having a good time! Wally had it all figured out... mashed potato focaccia. Unbelievable so deliciously fluffy and soft in taste. Incorporating mashed potatoes into your bread dough is a really good idea!

The mashed potato also formed the basis for the surprising stuffing of the artichokes. Fresh herbs, lemon and pecorino added... Typical Italian cuisine, simple and divinely delicious in taste.

The lamb was accompanied by Aviko’s amazingly delicious gratins, what a beautiful plate.

Wally Bosman: ‘Can you make focaccia in two hours? If you have Aviko potato mash, I would say yes. I have never seen a focaccia rise so fast in my life before. I don’t know what they put in there, but it is magic. So, it is extra spongy as the potato should be.’

Easy& Affordable

Focaccia with cherry tomatoes and rosemary

Appetizer for 4 people

Preparation: 20 minutes

Proofing: 1 hour and 20 minutes - Oven: 20 minutes

This delicious focaccia comes from the southern Italian region of Puglia. The mashed potato provide an extra tender structure and full flavour. Delicious as an antipasto.

150 g Aviko Super Mash

25 g fresh yeast

500 g wheat flour

150 ml extra virgin olive oil

200 g cherry tomatoes

1 sprig of rosemary

1/2 tsp ground black pepper 1 ball of mozzarella (150 g) Italian cured meats

the yeast in 300 ml lukewarm water (approx. 37 ºC).

10 grams of salt in a dough bowl. Sift the flour on top. Add 75 ml of olive oil, the mashed potato and the yeast mixture. Knead in the food processor, with the mixer or by hand into a smooth dough.

Cover the bowl with a damp cloth and let the dough rise in a warm place (25 ºC) for 40 minutes.

Flatten the dough, knead briefly again and let it covered rise for another 40 minutes.

Cut the tomatoes in half and finely chop the needles from the sprig of rosemary.

Preheat the oven to 230 ºC. Place the dough in the baking tin. Divide the tomatoes with the rosemary and the rest of the olive oil on top. Sprinkle with salt to taste.

Bake the focaccia in the preheated oven for 20 minutes until golden brown and cooked through.

Serve the focaccia sliced with the pepper-sprinkled mozzarella and Italian cold cuts.

Tip: Serve with some olives and/or a piece of Parmesan cheese.

Focaccia with cherry tomatoes and rosemary

Roman artichokes

Lunch or main course for 4 people

Preparation: 30 minutes

Oven: 30 minutes

Artichokes Roman style filled with delicious, mashed potatoes with fresh herbs, lemon and pecorino.

200 g Aviko Super Mash

Homemade, defrosted

2 lemons

8 small artichokes

100 ml extra virgin olive oil

2 sprigs of mint

green&Sustainable

1 bunch of flat-leaf parsley (15 g)

2 cloves of garlic

100 g grated pecorino (cheese)

50 g (fresh) breadcrumbs

Scrub 1 lemon clean. Grate the yellow peel of the fruit and squeeze the lemon.

Clean the artichokes: remove the hard outer leaves. Cut the sharp tips of the remaining leaves of the artichokes. Using a sharp knife, cut off about the top third of each artichoke.

Using a teaspoon, remove the hay from the artichoke so that the heart remains. Place the artichokes immediately in cold water with the lemon juice so that they remain fresh green.

Preheat the oven to 230 ºC. Cut the last lemon into wedges. Drain the artichokes well and place them on the convex side with the lemon wedges in a baking dish. Drizzle with 50 ml of olive oil.

Bake the artichokes in the preheated oven for 15 minutes. Finely chop the leaves from the sprigs of mint. Also chop the parsley and garlic finely.

Mix the mashed potato with the pecorino, mint, parsley, garlic and lemon zest.

Fill the artichokes with the potato-cheese mixture. Sprinkle with the breadcrumbs and drizzle with the remaining olive oil.

Bake in the oven for another 15 minutes until the breadcrumbs are golden brown and crispy. Place the stuffed artichokes on a platter and garnish with extra mint and/or parsley.

Tip: Arrange some juicy cherry tomatoes between the stuffed artichoke hearts.

INDULGING & DISTINCTIVE

Lamb with potato gratin and tomatoes

Main course for 4 persons

Preparation: 20 minutes

Oven: 20-25 minutes

Edible flowers not only make these racks of lamb with creamy mashed potatoes look beautiful and festive, but they also give a delicate and unique taste. Make sure the flowers are fresh and fit for consumption.

4 Aviko Gratins Cream & Cheese

4 sprigs of rosemary

6 sage leaves

2 cloves of garlic

2 racks of lamb

8 tbsp extra virgin olive oil

6-8 cherry tomatoes

Edible flowers to garnish

Preheat the oven to 230 ºC. Finely chop the needles of 2 sprigs of rosemary, the sage leaves and the garlic. Rub the racks of lamb with the spice mixture, 4 tablespoons of olive oil, salt and pepper. Place the racks of lamb in the roasting tray. Place another sprig of rosemary on each piece of lamb for extra flavour. Place the gratins on a baking sheet.

Bake the racks of lamb in the preheated oven for 10 minutes. At the same time, put the gratins in the oven and bake them according to the instructions on the packaging. After the first 10 minutes, take the lamb out of the oven and drizzle with a little extra olive oil if necessary. Return the lamb to the oven and bake for another 10 minutes at the same temperature so that the outside is crispy, and the inside is tender. Make sure that the last 5 minutes of the gratin cooking time overlap with the second roasting period of the lamb so that both parts are ready at the same time.

Remove the lamb and gratins from the oven. Let the meat rest for 5 minutes before slicing. Cut the tomatoes in half.

Place the lamb with the gratins on 4 plates. Garnish with the tomatoes and flowers. Drizzle with remaining olive oil and sprinkle with salt and pepper, if desired.

Tip: Make sure the internal temperature of the lamb is 60°C for medium doneness. Use a meat thermometer to measure this accurately.

Lamb with potato gratin and tomatoes

Chef Mihhail Lebedko led the Baltic team along with Katarzyna Wencel and Kira Smakova from Aviko. Last year, the Baltic team won MasterChef so expectations were high. The team had been given the theme ‘bold’.

Team Baltics

With great enthusiasm and passion, the three of them took up the challenge. What a spirit! This was also reflected in the amazingly beautiful and delicious dishes prepared by this team.

Just look how delicious the potatoonion soup looks, deliciously full of flavour. And what a great idea to use the gratin for a great brunch dish with poached egg and hollandaise cream. Not to mention the white fish with röstiko rounds. What a wonderful combination.

Mihhail Lebedko: ‘It’s quite a challenge three dishes in two hours but because of the Aviko products, you also have time to finish the plates beautifully. What a great fun event this is, so inspiring.’

Easy& Affordable

Potato-onion soup with porcini mushroom sauce

Appetizer or lunch dish for 4 persons

Preparation: 40 minutes

200 g Aviko Super Mash

Homemade

2 shallots

25 g butter

200 ml chicken stock

200 ml whipped cream

1 tablespoon lemon juice

4 buns (bake-off)

10 tbsp extra virgin olive oil

1 egg

1 tablespoon white wine vinegar or lemon juice

5 g dried porcini mushrooms

1 tsp Dijon mustard

150 ml sunflower oil

20 g parsley

Toasted almonds, to garnish

Chop the shallots. In a stockpot, melt the butter. Sauté the shallot for 5 minutes with salt and pepper to taste. Add the chicken stock to the pan and cook gently for 5 minutes. Add the mashed potato and heat well. Purée the soup with the hand blender until smooth. Add the whipped cream, heat for another 2-3 minutes and season with lemon juice, salt and pepper.

Preheat the oven to 220 ºC. Cut the buns into thin slices and place on the baking tray.

Drizzle with 3 tablespoons of olive oil and sprinkle with salt to taste. Bake the bread for 5-7 minutes until golden brown and crispy.

Put the egg with the wine vinegar, dried mushrooms and mustard in the blender or hand blender. Add half of the oil and purée until smooth.

While pureeing, slowly add the rest of the oil in a thin stream and puree to a thick and smooth sauce. Season to taste with salt and pepper.

Purée the parsley in the blender or with a hand blender until smooth. Heat the parsley to boiling point and cook for 20 seconds. Let the herb oil cool for 5 minutes and strain. Heat the soup. Spoon the soup into 4 bowls and garnish with the parsley oil and almonds. Serve with the crostini with porcini mushroom sauce.

Tip: Garnish with a nice cress of your choice.

Potato - onion soup with porcini mushroom sauce

Each spoonful is a symphony of earthy richness, enhanced by the crunch of toasted almonds and crostini. It is a feast for the senses, as well as for your restaurant’s finances! With affordable ingredients that are readily available, anyone can make this delicious dish.

Poached egg with Hollandaise and gratin

Poached egg with Hollandaise, gratin and fennel crudité

Brunch dish for 4 people

Preparation: 30 minutes

green&Sustainable

This dish represents sustainability, has no waste and is perfectly portionable.

4 Aviko Gratins Cream & Cheese

1 fennel bulb

2 egg yolks

1 whole egg

1 tbsp lemon juice

3 g truffle puree

100 ml sunflower oil

Zest of 1 lemon

20 ml lemon juice

20 ml runny honey

30 ml extra virgin olive oil

1/2 tsp Dijon mustard

4 farm-fresh eggs, for poaching

Vinegar

2 radishes

25 g blanched peas

3-4 sprigs of dill

Prepare the gratins according to the instructions on the packaging. Cut the fennel bulb into wafer-thin strips. Soak the sliced fennel in ice water for 15 minutes to crisp them up. In the meantime, make the Hollandaise sauce. In a blender, put the egg yolks, the whole egg, the lemon juice and the truffle puree. Mash briefly to mix. While pureeing, slowly add the rest of the oil in a thin stream until puree smooth. Season with the lemon zest, salt and pepper.

Whisk the lemon juice, honey, olive oil and mustard into a smooth dressing. Season with salt and pepper.

For the poached egg, bring plenty of water with a dash of vinegar to the boil in a saucepan. Make a whirlpool in the water with a spoon. Carefully crack an egg into the whirlpool of the boiling water. Poach the egg for about 3 minutes, or until the egg whites are cooked through and the yolk is still runny.

Cut the radishes into slices. Remove the fennel from the ice water. Divide the Hollandaise sauce with the fennel over 4 plates. Place a poached egg on each plate. Cut the gratins in half and add the halves.

Drizzle with the lemon dressing and sprinkle with salt and pepper to taste. Garnish with the peas, radish slices and dill.

Tip: Place a slice of ham or smoked salmon fillet under each poached egg.

INDULGING & DISTINCTIVE

White fish with crispy rösti roof and asparagus

Main course for 4 persons

Preparation: 40 minutes

4 Aviko Hashbrown Ršstiko

Rounds

4 cod fillets of 140 g each

50 g flour

1 egg

1 tbsp olive oil

135 g butter

120 ml fish stock

120 ml whipped cream

4 egg yolks

Zest and juice of 1 lemon

12 green asparagus (ready to cook)

3 tbsp caviar

2 boiled egg yolks

1 tbsp finely chopped chives

Pat the cod fillets dry and sprinkle with salt and pepper. Sprinkle the flour in a plate.

Beat the egg in a deep plate.

Finely chop the rösti rounds and flatten them on baking paper to a thickness of about 3 mm.

Press one side of the cod first into the flour and then into beaten egg. Place the fish egg side down on the rösti and press gently.

Heat the oil with the butter in a frying pan. Fry the cod on the rösti side until golden brown. Turn the fish over and place on a baking sheet. Bake the cod fillets in the oven to a core temperature of 42°C.

For the Sandefjord butter, bring the fish stock with the whipped cream to the boil in a saucepan. Beat in the remaining 120 grams of butter in flakes. Heat the butter to 90°C.

Put the egg yolks in a bowl. Pour in the hot mixture while whisking slowly and whisk until you have a thickened sauce. Season with the lemon zest, juice, salt and pepper. In the meantime, blanch the asparagus brifly for 2-3 minutes until al dente. Mix the caviar into the sauce shortly before serving.

Divide the asparagus over 4 plates. Add the cod fillet. Spoon in the butter sauce and garnish with crumbled egg yolk and chives.

Tip: Also delicious with salmon fillet!

White fish with crispy rosti roof and asparagus :

Team UK

Chef Kumour Uddin from the UK got the help of Matt Akehurst and Jason Syratt from the UK Aviko team. The theme they were given was ‘Rock Stars’. Well that was exactly the right feeling for these enthusiastic men.

A beautiful fishcake was made with the help of Aviko mashed potatoes. A feast for the eyes. And how about this team’s sea bass with mashed potatoes. Surely it looks fantastic. The convenience of Aviko mashed potatoes allows you to give all your attention to your fish or meat. And the presentation of the plate, of course!

Kumour Uddin: ‘Working with Aviko products, which I found was very good. The quality is high and you can vary it endlessly. We could combine it here during MasterChef with a lot of fresh ingredients from the market. Really a nice experience.’

Easy& Affordable

Fishcake churros with bell pepper and herbs

Appetizer for 4 persons

Preparation: 45 minutes

Waiting: 1 hour

A rockstar dish from Britain: Fish ÕnÔ chips. Classic, punchy and easy. Affordable because of the traditional Spanish fish, mashed potatoes and local vegetables.

200 g Aviko Super Mash

Homemade

1 red bell pepper

Ros wine, optional

2 tbsp sugar

3 tbsp finely chopped dill

1 tbsp lemon juice

3 tbsp extra virgin olive oil

200 g skinless sea bass fillet

1 sprig of parsley

1 egg yolk

100 g sobrasada (Mallorcan sausage)

Oil for frying

the bell pepper into cubes. Purée the sea bass with a dash of water and, if desired, some rosé wine for extra flavour. Strain, collect the bell pepper juice and reserve the bell pepper pulp. Reduce the bell pepper juice with 1 tablespoon of sugar to sauce thickness.

Whisk together an herb dressing of 1 tablespoon of dill, the lemon juice and the olive oil. Season with salt and pepper.

Purée the sea bass fillet with the mashed potato, dill, parsley and egg yolk until smooth. Season with salt and pepper.

Roll or spray nice churros from the mixture with a piping bag. Let the churros set in the fridge for at least 1 hour.

Chop the sobrasada. Heat the sobrasada with the bell pepper pulp, the last tablespoon of sugar and a splash of water over low heat for 10 minutes until thick. Add salt and pepper to taste. Heat the oil to 170 ºC for frying. Slide the churros into the hot oil and fry them for 3-4 minutes until golden brown and cooked through.

Place the churros on 4 plates. Spoon in the sobrasada mixture. Garnish with the bell pepper reduction and the herb dressing.

Fishcake churros with bell pepper and herbs

Tip: Replace half of the sea bass fillet with peeled shrimps.

Squid

risotto with grilled shrimp and potato crisp

Squid risotto with grilled shrimp and potato crisp

Main course for 4 persons

Preparation: 30 minutes

Oven: 10 minutes

green&Sustainable

Use the whole shrimp and make chips from a ršsti round. Excess Parmesan cheese creates an extra crispy crust. A dish that rocks: as black as black metal.

4 Aviko Hashbrown Ršstiko

Rounds

4 tbsp grated Parmesan cheese

1 (organic) lemon

1 onion

1 clove of garlic

4 tbsp olive oil

1 sachet of squid ink

1 l vegetable stock

300 g risotto

4 large, unpeeled prawns

Preheat the oven to 220 ºC. Flatten the rösti rounds on the baking tray and sprinkle with the cheese. Bake the cookies in the preheated oven for 10 minutes until golden brown and crispy.

Scrub the lemon clean. Using a vegetable peeler, pull strips of zest from the lemon. Cut the lemon zest into strips and squeeze the fruit.

Chop the onion. Grate the garlic. In a heavy-bottomed pan, heat 2 tablespoons of olive oil. Sauté the onion with the garlic for 2 minutes. In the meantime, mix the lemon juice with the squid ink and the vegetable stock. Spoon the risotto into the onion mixture and fry until the grains are shiny and translucent. Add the broth mixture in 3 batches and let the rice absorb the liquid until it soaks gently. Add the next portion when the rice has absorbed almost all the liquid.

Cook the risotto for 18-20 minutes until al dente. In the meantime, peel the prawns, reserving the head. Brush the shrimp tails with the last 2 tablespoons of olive oil and sprinkle with salt and pepper. Remove the risotto from the heat and let it rest for 5 minutes. Grill the shrimp tails on the hot barbecue for 3-4 minutes until pink and juicy. Break the tater tots into pieces.

Season the risotto with salt and pepper and spoon into 4 deep plates. Divide the tater tots and shrimp on top. Garnish with the lemon strips and reserved shrimp head for a cool accent.

Tip: Squid ink provides a tough look and intense flavor. If desired, omit the ink and season the risotto with finely chopped fresh herbs such as dill, tarragon and basil.

INDULGING & DISTINCTIVE

Pork tenderloin with sobrasada, cauliflower and gratin

Main course for 4 persons

Preparation: 30 minutes - Oven: 20-25 minutes

Iberico pig is the star of Spain. Stuffed with sobrasada and served with cauliflower and peach purees, this dish rocks firmly. Gratin is the bass player, who keeps the rhythm in the background.

4 Aviko Gratins Cream & Cheese

600 g pork tenderloin

100 g sobrasada (Mallorcan sausage)

200 g cauliflower florets

3 peaches

8 cherries

2 sprigs of mint

the oven to 220 ºC. Fill the pork tenderloin with the sobrasada. Sprinkle the meat with salt and the gratins according to the instructions on the packaging. the cauliflower florets on the hot barbecue until golden brown and cooked through. the peaches into wedges and grill them on the hot barbecue until juicy and cooked. Remove the skin and purée the flesh of 2 peaches in the blender or with the hand blender until smooth. For the last 10-12 minutes, add the pork tenderloin and grill the meat until tender and juicy. Mash the cauliflower into a smooth puree. Season with salt and pepper. Add some warm water or broth if desired.

Place the gratins on 4 plates. Cut the pork tenderloin into slices and add to it. Finish the plates with the cauliflower puree, the peach puree, the remaining grilled peach wedges and the cherries. Garnish with the mint.

Tip: No sobrasada available? Take good quality chorizo.

Pork tenderloin with sobrasada, cauliflower and gratin

Team Hungary

The Hungarian team was led by chef Szilveszter Sasvári assisted by Boglárka Nyilas and Tibor Pauer from the Hungarian Aviko team. This team was given the theme ‘Green Heroes’.

With great dedication, three amazing ‘Green Heroes’ were created by this team. How about the delicious combination of stuffed zucchini with crunchy röstiko rounds. Or the lecsó a la primavera also combined with the same röstiko rounds. So you just see how many different directions you can go with this excellent product.

Szilveszter Sasvári: ‘It was a pleasure to be here and you know you can count on Aviko products as a good base.’

Easy& Affordable

Lecsó a la Primavera on rösti

Lunch or main course for 4 people

Preparation: 30 minutes

8 Aviko Hashbrown Ršstiko

Rounds

1 onion

1 green pepper

1 yellow bell pepper

1 red bell pepper

1 tomato

2 tbsp olive oil

75 ml white wine vinegar

2 tbsp sugar

1 shallot

100 g fresh peas

2 eggs

2 tbsp mayonnaise

1 tsp ras el hanout

1 tbsp finely chopped

coriander, chives and/or parsley

Chop the onion. Cut the peppers into strips and the tomato into cubes.

Prepare the rösti rounds according to the instructions on the packaging. In a frying pan, heat the olive oil. Sauté the onion. Fry the bell peppers for 10-15 minutes until soft.

Heat the wine vinegar with the sugar. Cut the shallot into strips and place with the peas in a bowl. Pour over the marinade and let stand for 10 minutes.

Hard boil the eggs for 7 minutes. For the sauce, mix the mayonnaise with the ras el hanout and finely chopped herbs. Add salt and pepper to taste.

Cut the eggs in half and pop out the yolk. Fill the eggs with the Mediterranean mayonnaise.

Spoon the vegetables onto 4 plates. Divide the rösti rounds on top. Sprinkle with the pickled shallot and peas. Place a stuffed egg on top.

No-waste tip: Also mash the yolks into the mayonnaise.

Tip: Season the mayonnaise with finely chopped red pepper.

Lecso a la Primavera on rosti : ‘

Stuffed zucchini with garden herbs

Main course for 4 persons

Preparation: 30 minutes

green&Sustainable

This is a vegan dish. Only plant-based ingredients have been used to make this dish completely sustainable, combined with local products and crispy ršsti rounds.

4 Aviko Hashbrown Ršstiko Rounds

2 zucchinis

4 green asparagus

2 handfuls of baby spinach

1 baby pak choi

3 tomatoes

2 tbsp white wine vinegar

1 green pepper

1 red bell pepper

3 tbsp extra virgin olive oil

1 head of baby romaine lettuce

2 tbsp toasted almonds

2 tbsp sunflower seeds

Green herb oil to taste

Halve the zucchini lengthwise and hollow out the halves. Grill the zucchini on the barbecue or in the grill pan for a few minutes until nice grill marks form.

Remove the woody end of the asparagus. Also grill the asparagus, baby spinach and pak choi al dente.

Cut the tomatoes into cubes. Toss with 1 tablespoon of wine vinegar, salt and pepper and marinate for 25 minutes.

Blanche the red and green peppers on the hot barbecue, until the skin is blackened. Let the pepper cool in a bag for 5 minutes. Then remove the skin and seeds.

Purée both peppers in the blender or with the hand blender with the olive oil, 1 tablespoon wine vinegar and salt and pepper to taste.

Prepare the rösti rounds according to the instructions on the packaging. Fill the zucchini with the grilled vegetables and the bell pepper sauce. Place them on 4 plates.

Cut the rösti rounds in half. Garnish the dish with the rösti rounds, crispy lettuce leaves, nuts, seeds and herb oil.

Tip: Cut the romaine lettuce into quarters and grill the lettuce until it has nice grill marks.

INDULGING & DISTINCTIVE

Grilled Goodness with an Asian twist

Main course for 4 persons

Preparation: 30 minutes

Impressive in calories and flavours! This dish is packed with good calories and gives the feeling of luxury with an Oriental kick, paired with a variety of mushrooms, grilled avocado and pak choi.

100 g Aviko Super Mash

Homemade

2 avocados

150 g mixed mushrooms, e.g. shiitake, chanterelle, king

oyster mushroom

1 baby pak choi

1/2 tbsp sesame seeds

2 tbsp soy sauce

1 tbsp white wine vinegar

2 tbsp crme fraiche

2 tbsp green herb oil

Handful of spinach

Red onion rings, strips of red bell pepper and coriander to garnish

Cut the avocados in half. Remove the pit and skin. Place the avocados with the mushrooms on the barbecue or in the grill pan. Also add a few leaves of the pak choi. Grill the vegetables until they have nice grid marks and are al dente. In the meantime, make the sauce: Toast the sesame seeds in a dry (sauce) pan until golden brown. Remove 1/2 tbsp sesame seeds from the pan and set aside for garnish. Add the soy sauce, vinegar and crème fraîche and stir until smooth. Prepare the mashed potato according to the instructions on the packaging. Add the herb oil and stir until smooth.

Spoon the sauce onto 4 plates. Add the spice puree. Divide the grilled vegetables and spinach on top. Sprinkle with the reserved sesame seeds and garnish with the red onion, red pepper and coarsely chopped coriander.

Tip: In the summer, replace the grilled mushrooms with summer vegetables such as bell peppers, aubergine and zucchini.

Grilled Goodness with an Asian twist

This team had to do it in two, but it went superbly. Chef Johanna Schaaf was assisted by Aviko’s Innovation Director and cooking enthusiast Willem Fijten.

The two got down to work with great passion and what cooking skills were displayed here!

Look what a picture! Beetroot with scallop combined with our creamy gratins. This will make your guests very pleased!

Or how about the little tomato tower with a röstiko round as a base. So beautiful and delicious! And then you haven’t even tried the ‘walking in a fairytale’ with Aviko mashed potatoes as a base. That’s how you save time for the presentation of this beautiful plate.

Johanna Schaaf: ‘What a great event and what fun to get to know Aviko products in this way. The possibilities really are endless, and it makes it possible for even less skilled staff to put a beautiful dish on the table.’

Team Germany 2

Easy& Affordable

Tomato tower with sobrasada salsa

Appetizer for 4 persons

Preparation: 30 minutes

A nice, easy and affordable flavour combination, with great taste.

8 Aviko Hashbrown Ršstiko Rounds

100 g sobrasada (Mallorcan sausage)

1 tomato

Juice and zest of 1/2 lemon

2 tsp finely chopped mint and/or coriander + extra

20 cherry tomatoes

8 padr—n peppers

1 shallot the tomato into cubes. Chop the shallot delicately. Also finely chop the sobrasada and mix with the tomato, shallot and 1 tablespoon of olive oil. Season the sobrasada salsa with lemon juice, zest, finely chopped mint and/or coriander and salt. the rösti rounds on the baking tray according to the instructions on the packaging in the oven. Place the cherry tomatoes and padrón peppers in the rösti rounds for the last 8 minutes. Drizzle them with the last 2 tbsp olive oil and roast them

a rösti round on 4 plates. Spread them with a little sobrasada salsa. Place the tomatoes and then another round of rösti on top. with the padrón peppers. Drizzle with extra olive oil and sprinkle with sea salt

Tip: Sobrasada is a spreadable dried sausage from the Balearic Islands with a unique taste. If necessary, replace it with a good quality chorizo with a powerful flavour.

Tomato tower with sobrasada salsa

Walking in a fairytale!

Appetizer for 4 persons

Preparation: 20 minutes - Oven: 20-25 minutes

green&Sustainable

Mashed potato and roasted veggies finished with a lemon vinaigrette! The presentation is the BAMM effect, in addition to the fact that the vegetables are grown and produced locally.

300 g Aviko Super Mash

Homemade

500 g vegetables such as green asparagus, mushrooms, turnip, parsnip and/or carrot

8 tbsp extra virgin olive oil

Juice of 1/2 lemon

2 tsp mustard

Preheat the oven to 220 ºC. Clean the vegetables and cut them into 2 cm pieces. Spread them on the baking tray and drizzle with the olive oil. Sprinkle with salt and pepper to taste.

Roast the vegetables in the preheated oven for 20-25 minutes until al dente. In the meantime, prepare the mashed potatoes according to the packaging.

Whisk the lemon juice with the mustard until smooth for the vinaigrette and add the last 6 tablespoons of olive oil drop by drop. Season with salt and pepper.

Spoon the mashed potato onto 4 plates. Divide the roasted vegetables on top and drizzle with the lemon vinaigrette.

Tip: Give the vinaigrette a sweet accent with 1-2 teaspoons of honey or ginger syrup.

Tip: Add some crunchy lettuce leaves for a fresh taste.

INDULGING & DISTINCTIVE

Beetroot and scallop with gratin, Iberian ham and beurre noisette

Main course for 4 persons

Preparation: 30 minutes

An impressive palette of flavours: earthy beetroot and soft scallops are combined with creamy potato gratin, crispy Iberian ham and beurre noisette with fresh blood orange.

4 Aviko Gratins Cream & Cheese

2 blood oranges

2 roasted beetroots

75 g unsalted butter

2-3 tsp wine vinegar

4 slices of Iberian ham

1 bush of radicchio

2 tbsp olive oil

8 scallops

4-6 sprigs of dill

Prepare the gratins according to the instructions on the packaging. Peel the oranges and cut out the segments between the membranes; collect the juice. Cut the beetroot into thin slices.

Melt the butter until it has a hazelnut brown colour in a saucepan. Add the wine vinegar and collected blood orange juice.

Heat 1 tbsp olive oil in a frying pan. Fry the slices of Iberian ham until nicely browned and crispy. Drain them on paper towels and break into pieces. Remove the leaves from the shrub of radicchio.

Heat the rest of the olive oil in a frying pan. Pat the scallops dry and sprinkle with salt and pepper. Fry the scallops over high heat for 1 minute per side until golden brown. Cut the scallops into the beetroot and scallops in a circle on 4 plates. Put a gratin on each plate. Finish with the with the beurre noisette. Garnish with the Iberian ham and roughly chopped dill.

Tip: Blood orange has a short season. Feel free to replace the fruit with regular orange or grapefruit.

Beetroot and scallop with gratin

Team Balkan

The Balkan team was led by chef Ivan Erak, assisted by Aviko team Attila Paku and Paulina Korolova. The theme they were handed was ‘funky’ and it showed in the dishes.

It already started with a deceptively simple dish with an impressive result, the Ćevapčići is really a recommended dish to make. Easy & Affordable.

Within the Green & Sustainable theme, Aviko mashed potatoes were used to make a beautiful funky fritule. Super creative and incredibly delicious. With the röstiko rounds, another beautiful Tuna Tiradito was made with a nod to Latin American cuisine.

Ivan Erak: ‘What a great experience to cook at this beautiful place and share it with other chefs. The Aviko products made sure you manage to make three amazing dishes in two hours.’

Easy& Affordable

Funky Ćevapčići

Main course for 4 persons

Prep Time: 30 minutes - Waiting: 1 hour

Preparation: 25 minutes

This recipe is deceptively simple, with impressive results. It shows how basic ingredients such as meat and potatoes can be transformed into a delicious meal without the need for complex techniques or expensive ingredients. This dish is ideal for chefs who want to provide their guests with a perfect dining experience even during the busiest of times while effectively controlling costs. Embrace this modern take on a traditional favorite and impress without excess.

4 Aviko Gratins Cream & Cheese

400 g beef neck

450 g beef shank

150 g white beef fat or lamb

1 onion

3 cloves of garlic

20 g salt

2.5 g ground black pepper

3 tbsp olive oil

Ajvar, on the side

Pickled onions, for serving

Ask the butcher or do it yourself: first cut the fat into smaller pieces and then the meat into smaller pieces. Grind everything together twice.

Finely chop the onion and finely chop the garlic. Add the onion and garlic with the salt and pepper to the meat. Mix briefly until cohesive, it should not be mixed too firmly. Add a little water if necessary. For extra fluffiness, add 1 teaspoon of baking powder.

Cover and let the meat mixture rest in the refrigerator for at least 1 hour to allow the flavour to develop. Spending a night or 48 hours in the fridge is also fine. Turn the meat into sausages (kebab) 5-6 cm long and 1.5 cm thick. When making shaslicks, you can sprinkle some ground paprika on a plate and roll the shaslicks through.

Prepare the gratins according to the instructions on the packaging. Heat the olive oil in a frying pan and fry the kebabs for 3-5 minutes until brown and cooked through. Turn them occasionally. You can also rub it with olive oil and grill it on the barbecue!

Serve the kebabs with some ajvar, sweet and sour onions and the gratins.

Funky Cevapcici ‘ ‘ ^

Easy& Affordable

Ajvar

Basic recipe

1 kg of red bell pepper

500 g aubergines

1-2 red peppers

4-5 cloves of garlic

500

ml extra virgin olive oil

Roast the peppers and aubergines until blackened and tender on all sides. When the peppers are roasted, place them in a plastic bag and seal it tightly. The steam will loosen the skin from the flesh, making them easier to peel.

Remove the skin and seeds from the peppers. Peel the aubergines as well. Cut the vegetables into pieces. Pour 500ml of oil into a large, wide saucepan and heat over medium heat. Add the chopped vegetables to the pan, stirring constantly so they don’t burn. Allow the moisture from the vegetables to evaporate sufficiently. If you can see the bottom of the pan after stirring the vegetables with a spatula, it’s a sign that the sauce is almost ready.

Finely chop the red pepper; remove the seeds if desired. Grate or crush the garlic. Season the paprikaaubergine sauce with the red pepper, garlic and salt.

Pickled onion

Basic recipe, for 1 jar

1 red onion

120 ml apple cider vinegar

1 tbsp sugar

1/2 tsp salt

Cut the red onions into rings or strips that are as thin as possible. You can use a mandolin, but a sharp knife works well too.

Put all the sliced red onions in a jar of your choice. A bowl also works, but a jar is easier to store in the fridge.

Mix apple cider vinegar, sugar and 240 ml of warm - not boiling! – water, in a measuring cup.

Stir well to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions. Make sure they are completely submerged in the liquid. Leave to marinate for 1 hour.

Close the jar and store in the refrigerator (max. 3 weeks).

Tip: For sweeter onions, add more sugar and for spicier onions, add less sugar. Feel free to replace the sugar with honey or maple syrup.

Fritule of mashed potato

Dessert for 4 persons

Preparation: 30 minutes

green&Sustainable

Add a delicious twist to traditional cuisine with this mashed potato fritule. These aren’t just any donuts: they’re a creative variation on a classic Croatian dessert. It’s an inventive way to transform leftovers into a delicious treat that’s both economical and flavourful. The addition of creamy Greek yogurt and fresh berries takes this fritule to the next level and makes for an unexpectedly delicious flavour combination.

350 g Aviko Super Mash

Homemade, defrosted

2 eggs

200 ml milk

Zest of 1/2 lemon

70 g sugar

2 sachets of vanilla sugar

300 g flour

5 g baking powder

Oil for frying

Icing sugar

150 g Greek (fruit) yogurt to taste

Fresh fruit such as blueberries, raspberries, strawberries, cherries and/or medlars

4 mint tops

Mix the eggs into the mashed potato. Add the milk, lemon zest, sugar and vanilla sugar and mix until smooth.

Sift the flour and baking powder together in a seperate bowl. Add the flour to the mashed potato mixture and mix until smooth. Add salt to taste: the batter should be sufficiently salty, despite being a sweet dish.

Heat the oil to 175°C for frying. Use two spoons to form small balls of the batter and gently slide them into the hot oil.

Fry the fritule for a few minutes until golden brown and crispy. You don’t have to turn them around; they turn on their own.

Scoop the fritule out of the oil with a slotted spoon and drain briefly on kitchen paper. Roll the warm fritule in the powdered sugar until completely coated.

Serve the fritule with the Greek yogurt and fruit. Garnish with the mint.

Tip: Add a pinch of cinnamon to the batter for extra flavour.

INDULGING & DISTINCTIVE

Tuna Tiradito with crispy rösti rounds

Appetizer or lunch dish for 4 persons

Preparation: 20 minutes

Expand your culinary offerings with this Tuna Tiradito with crispy ršsti rounds, a dish that artfully combines the freshness of the ocean with the rustic charm of Latin American cuisine.

4 Aviko Hashbrown Ršstiko Rounds

4 a “i amarillo peppers (from jars or cans, approx. 113 g), peeled and seeded

60 ml lemon juice

60 ml orange juice

30 g minced fresh garlic

30 g finely chopped peeled fresh ginger

1 tsp fine sea salt

120 ml extra virgin olive oil

2 tbsp toasted almonds

440 g sushi quality tuna, sliced 5 x 2.5 x 1/2 cm

(approx. 48 slices)

1 tsp toasted sesame seeds

Prepare the rösti rounds according to the instructions on the packaging.

Meanwhile, for the aìi amarillo sauce, purée the peppers with the lemon juice, orange juice, garlic, ginger and salt in 45 seconds until completely smooth. Add salt to taste.

With the blender running, slowly add the olive oil so that a thicker sauce forms in 30 seconds. Finely chop the almonds.

Place the tuna slices on a large deep plate or bowl. Pour the aìi amarillo sauce over the tuna so that the fish is well coated.

Place the rösti rounds in the middle and sprinkle with the almonds and sesame seeds. Sprinkle with additional salt if desired.

Tip: Add thinly sliced radishes or avocado for extra flavour and colour.

Tuna Tiradito with crispy rosti rounds :

Team Czech Republic

The Czech team was given the theme ‘Fearless Senses’ as its brief. No problem for chef David Frolík, who teamed up with Zuzanna Sieja and Josef Novotný from Aviko.

A delicious inexpensive vegetable soup was made with the help of Aviko mashed potatoes, a nice vegetarian fresh salad that needs very little extra with the help of the röstiko rounds. This is a simple way to make a green & sustainable dish. All honest dishes with attention to the presentation of the plate.

David Frolik: ‘The Aviko products actually make every dish good right from the start, and you can add your own touch. I enjoyed all the inspiration. What a wonderful days.’

Easy& Affordable

The inexpensive coarse vegetable soup

Starter or main course for 4 persons

Preparation: 1 hour

300 g Aviko Super Mash

Homemade

1 onion

200 g waxy potatoes

200 g carrot

2 tbsp fresh herbs, e.g. basil, chives and/or thyme

200 g (wild) mushrooms

25 g butter

3 sprigs of parsley

Chop the onion. Peel the potatoes and carrot and cut them into small cubes.

Finely chop the parsley with the other herbs.

Wipe the mushrooms clean and cut into smaller pieces.

Melt the butter in a stockpot. Stir in the vegetables and herbs. Add as much water and salt to taste until everything is coated. Bring to a boil.

Turn down the heat. Cook the vegetables gently for 30 minutes. In the meantime, prepare the mashed potato according to the instructions on the packaging in the microwave.

Scoop some vegetables out of the pan for garnish. Purée the rest of the vegetables with the cooking liquid, mashed potatoes and enough water or stock until a creamy soup is formed. Season with salt and pepper.

Spoon the soup into 4 bowls. Garnish with the vegetables set aside and some extra herbs if desired.

Tip: For thinner or thicker soup, add more or less water or stock.

The inexpensive coarse vegetable soup

Vegetarian fresh salad

Lunch or main course for 4 persons

Preparation: 25 minutes

This is a green salad like no other. It's a masterpiece of simplicity and freshness, made from the finest ingredients from local, trusted sources. This salad is prepared with crunchy vegetables and ršsti. In just 10 to 15 minutes, a modest amount of ingredients turns into a vibrant, nutritious meal. It is a perfect option for vegetarians, as well as anyone looking for a healthy and delicious option in the chaos of everyday life.

8 Aviko Hashbrown Ršstiko Rounds

3 sugar snap peas

1 bunch of basil (15 g)

6 cherry tomatoes

2 cloves of garlic

green&Sustainable

6 tbsp extra virgin olive oil

1 baby pak choi

1 avocado

25 g lettuce blend

Prepare the rösti rounds according to the instructions on the packaging. Cook the sugar snaps for 4 minutes until al dente. Drain them and rinse cold.

Put the basil leaves with 3 cherry tomatoes, the garlic and 6 tablespoons of olive oil in the blender or measuring cup with hand blender and purée until smooth. Season with salt and pepper.

Cut the pak choi, the sugar snaps, the avocado and the last 3 tomatoes into pieces. Mix them with the lettuce blend and pesto to taste.

Place a rösti round on 4 plates. Divide the salad on top and cover with a second rösti round. Garnish with the remaining pesto.

Tip: Make a double portion of pesto and store under a layer of olive oil in the fridge.

INDULGING & DISTINCTIVE

Chicken with gratin and bell pepper tapanadee

Preparation: 30 minutes

Waiting: 30 minutes

Oven: 1 hour

Potato gratins add a refined touch to this dish with chicken drumsticks and grilled pepper tapenade. This dish will impress any gourmet with its intense flavours and stress-free preparation.

4 Aviko Gratins Cream & Cheese

4 chicken drumsticks

2 cloves of garlic

4 cherry tomatoes

3 sprigs of flat-leaf parsley

1/2 sprig of rosemary

6 tbsp olive oil

1 red bell pepper

1 sprig of basil

25 g butter lettuce

Cress, to garnish

Purée the garlic with the cherry tomatoes, parsley, the needles of the rosemary sprig and 4 tablespoons of olive oil into a fine marinade in the blender or with a hand blender. Add salt and pepper to taste.

Roll the drumsticks in the marinade. Cover and let the chicken drumsticks marinate in a cool place for 30 minutes.

Preheat the oven to 220 ºC. Roast the bell pepper in the preheated oven for 20-30 minutes, until the skin has black blisters. Let the bell pepper cool in a bag and remove the skin and seeds.

Purée the bell pepper with the basil and the last 2 tablespoons of olive oil into a coarse tapenade. Season with salt and pepper.

Place the chicken drumsticks in the baking dish and bake in the preheated oven for 10 minutes. Then grill the chicken drumsticks on the hot barbecue or in the grill pan for 20-30 minutes until golden brown and cooked through.

Prepare the gratins according to the instructions on the package. Divide the butter lettuce over 4 plates. Place a gratin on each plate and add a chicken drumstick. Spoon in the pepper tapenade and garnish with a nice cress.

Chicken with gratin and bell pepper tapanade

Tip: Pure some olives, capers or anchovy fillet and garlic with the tapenade for extra flavour.

Team USA

Chef Nazim Khan came to Europe from the States especially for this Aviko MasterChef edition. Together with Stephen Losee of Aviko, they formed team USA with the theme ‘Double Trouble’. That promised something! The men went to work full of enthusiasm and with a sense of entertainment. Within the Easy & Affordable theme, they made delicious tacos with double sauces and a delicious vegetarian filling of röstiko rounds and chickpeas. The Tikka Masala curry paired deliciously with spiced potato cake made with Aviko mashed potatoes making it so easy to prepare.

And to top it all off, this duo made sea bass with mashed potatoes and cauliflower in two ways. A delight!

Chef Nazim: ‘I really enjoyed the competition and the connection with the other chefs. What a great event! It was more than worth it.’

Easy& Affordable

Double trouble vegetarian tacos

Main course for 4 persons

Preparation: 30 minutes

Double trouble for two chefs from Nebraska. Starting with tacos with double sauces and a deliciously spicy vegetarian potato filling with chickpeas and a fresh carrot salad.

2 Aviko Hashbrown Ršstiko Rounds

1 onion

2 cloves of garlic

200 g mushrooms

4 tbsp olive oil

100 g cauliflower florets

100 g chickpeas (drained from cans)

1 tbsp fajitas or taco spice mixture

100 g sliced white cabbage

50 g carrot julienne

2 tbsp lemon juice

2 sprigs of coriander

1 spring onion

Spanish chili sauce to taste

4 tbsp mayonnaise

1 avocado

4 tbsp

crme fraiche

8 small corn tortillas

Chop the onion. Finely chop the garlic and cut the mushrooms into slices.

Heat 2 tablespoons of olive oil in a frying pan. Sauté the onion with the garlic and cauliflower for 4 minutes. Add the mushrooms and fry for 4 minutes.

Chop the rösti rounds. Stir the rösti rounds with the chickpeas and fajitas spices through the vegetables. Bake for 5 minutes. Meanwhile, for the salad, mix the white cabbage with the carrot, 2 tablespoons of olive oil and the lemon juice. Chop the coriander and spring onion and add with salt and pepper to taste.

Mix chili sauce into the mayonnaise to taste. For the avocado sauce, mash the flesh of the avocado with the crème fraîche. Add salt and pepper to taste.

Heat a griddle pan or dry skillet over medium heat. Heat the tortillas for about 1 minute on each side until smooth and lightly seared.

Place the warm tortillas on 4 plates. Spoon the rösti mixture with the chickpeas onto the tortillas.

Divide the salad on top. Garnish with the chili mayonnaise and avocado sauce. Serve right away.

Tip: Do you love fish tacos? Replace the chickpeas with shrimp.

Double trouble vegetarian tacos

Tikka masala curry with spicy potato cake

Main course for 4 persons

Preparation: 50 minutes

300 g Aviko Super Mash

Homemade, defrosted

1 aubergine

1 onion

1 clove of garlic

2 tbsp oil

2 tbsp grated ginger

2 tbsp garam masala

2 tbsp tomato paste

200 ml whipped cream

green&Sustainable

Our Tikka Masala curry is certainly going to put a smile on your face! To top it off, it came with a delicious spiced potato cake!

1-2 tsp lemon juice

200 g chickpeas (cooked or canned)

200 g lentils (cooked or canned)

100 g mushrooms

4 sprigs of coriander

1 spring onion

100 g breadcrumbs

100 g flour

2 eggs

Roast the aubergine on the barbecue until the skin is blackened. Allow the aubergine to cool to room temperature. Halve the aubergine lengthwise and chop coarsely.

Chop the onion and finely chop the garlic. In a pan, heat the oil. Sauté the onion with the garlic, ginger and garam masala. Add the tomato paste and cook for another 3 minutes. Add the whipped cream and season with lemon juice. Stir in the chickpeas and lentils and keep the tikka masala warm over low heat.

Finely chop the mushrooms, coriander and spring onion. Mix in the mashed potatoes. With damp hands, form 4 balls of the puree mixture.

Beat the eggs. Sprinkle the flour and breadcrumbs on 2 plates. Roll the balls in the flour, egg, and finally in the breadcrumbs. Bake the potato cakes in hot oil or in the oven until golden brown, crispy and warm.

Spoon the roasted aubergine onto 4 plates. Spread the curry sauce on top. Place a crispy ball of potato cake on each plate and garnish with additional cilantro.

Tip: Add a sprig of roasted tomatoes.

INDULGING & DISTINCTIVE

Sea bass with mashed potatoes, cauliflower and chorizo

Main course for 4 persons - Preparation: 40 minutes

300 g Aviko Super Mash Homemade

16 cauliflower florets

5 tbsp olive oil

100 ml white wine vinegar

2-3 tbsp sugar

1 lemon

50 g butter

150 ml milk

4 sea bass fillets with skin

50 g chorizo

Bring the wine vinegar to the boil with 100 ml of water, sugar and salt to taste. Let the sugar dissolve. In the meantime, cut the cauliflower into thin slices. Set aside some cauliflower slices and toss them with 1 tablespoon of olive oil. Add the cauliflower to the sweet and sour marinade. Remove the pan from the heat and let the cauliflower cool in the marinade.

Heat a grill pan and grill the reserved cauliflower for 2-3 minutes per side until nicely browned and al dente. Sprinkle with salt to taste.

Set aside some of the ingredients for the salsa verde for garnish. Finely chop the rest of the ingredients and mix with the mustard, wine vinegar and extra virgin olive oil. Season with salt and pepper.

Scrub the lemon clean and grate the yellow peel of the fruit. Cut the lemon into wedges. Mix the lemon zest with 4 tablespoons of olive oil,

Salsa verde

2 cloves of garlic

2 bunches flat-leaf parsley

1 bunch of basil

2 tbsp capers

2 sweet and sour pickles

6 anchovy fillets in olive oil

1 tbsp mustard

3 tbsp red wine vinegar

8 tbsp extra virgin olive oil

salt and pepper. Marinate the sea bass fillet with the lemon oil.

Grill the lemon wedges on the barbecue or in the grill pan until the wedges have caramelized and nice grill marks.

Heat the mashed potato according to the directions on the packaging.

Stir the butter and milk into the puree and keep warm. Fry the sea bass fillets skin side down until the fish meat is just cooked through and juicy and the skin is crispy.

Cut the chorizo into slices. Fry the chorizo slices in a frying pan until crispy.

Spoon the mashed potatoes onto 4 plates. Divide the sea bass fillet and chorizo on top. Garnish with the sweet and sour and grilled cauliflower and the herb salad set aside. Add a generous portion of salsa verde and serve with the grilled lemon wedges.

Tip: While grilling the lemon wedges, the sugars caramelize and give the lemon a sweet accent.

Tip: Garnish the dish with a parmesan tuile: mix 30 grams of flour, 30 grams of butter at room temperature, 1 egg white and 15 grams of grated Parmesan cheese. Spread the batter on a baking tray lined with baking paper and bake in a preheated oven (175 °C) for 5 minutes until golden brown and crispy. Allow to cool and crisp and break into chunks to garnish.

Distinctive and indulgent that’s what this dish is all about. We serve a luxurious combination of fresh sea bass, chorizo, cauliflower two ways and an amazing salsa verde with a hint of mustard. Squeeze the grilled lemon well over the dish and prepare your guests for a pureindulgence!double-hearted

Sea bass with mashed potatoes, cauliflower and chorizo

Enjoy!

We look back on a wonderful inspiration event, in which we chefs created the most beautiful dishes using an Aviko product as a hero. Resulting in this book full of recipe inspiration.

These chefs show that with a good base, you can put all your time and energy into creating a beautiful plate. That’s Passion for Plating. Important for your business nowadays. Improving the presentation of a dish adds value to the dining experience and creates room for a higher margin.

As a chef, focus on what you love most and what your customers value most! It is our pleasure to help you by making life in the kitchen just a little easier and inspire you with this book.

Do not forget to put a lot of love into your dishes, as that is what your guests will taste back and what will bring joy to the table.