Recipes

1 glass of REDUCED Organic Veal Stock

1 liter of water

500 g oxtails

300 g pappardelle

150 g mushrooms

2 sprigs of thyme

10 peppercorns

10 g butter

1. Brown the oxtails in a pot until well seared.

2. Add cold water, along with thyme and peppercorns, to the pot.

3. Let it simmer over low heat for at least 6 hours. Add extra water if the oxtails are not fully submerged.

4. After the 6 hours, remove the meat from the bones and mix it with the remaining liquid (if there's excessive liquid, reduce it to a suitable amount by boiling).

5. Sauté mushrooms in butter in a pan.

6. Cook pasta in lightly salted water according to the package instructions.

7. Once the pasta is done, combine it with the ragout and mushrooms.

8. Serve the dish in a deep plate.

1 glass of REDUCED Seafood Stock.

1 piece of Hokkaido/squash.

¼ liter of cream.

Smoked paprika.

Harissa/chili sauce.

1. Peel the Hokkaido squash and boil the peels until tender.

2. Dry the peels in the oven at 64 degrees Celsius until they have a texture similar to sun-dried tomatoes.

3. Scoop out the flesh from the center of the squash and then remove the seeds.

4. Toast the seeds with salt and butter until they are crispy. The remaining pulp should be cooked in the soup.

5. Cut the Hokkaido squash into cubes and cook them in seafood stock and cream until they are tender.

6. Blend the mixture until it reaches a smooth consistency.

7. Season with salt and smoked paprika to taste.

8. Serve in a heated bowl, garnished with the dried Hokkaido squash peels.

Pro tip: Add chili or harissa on top for an extra kick.

1 glass of REDUCED Organic Chicken Broth.

20 g ginger.

10 g chili.

10 ml soy sauce.

150 g ramen noodles.

50 g mushrooms.

1 tbsp. sesame oil.

1 egg.

1 spring onion.

For vegans: Use vegetable broth and omit the egg.

1. Finely chop the ginger and chili.

2. Sauté the ginger and chili in neutral oil for 10 minutes.

3. Add chicken broth, water, and soy sauce.

4. Let it simmer over low heat for 30 minutes.

5. Cook the noodles according to the package instructions.

6. Sauté mushrooms in sesame oil.

7. Boil the egg for 5 minutes, then place it in cold water.

8. Peel the egg and cut it in half.

9. Place the prepared noodles in the bowl and pour the hot soup over them.

10. Garnish with fresh chili, spring onion, sautéed mushrooms, and the halved egg.

1 glass of REDUCED Organic Veal Stock.

200 ml water.

500 g mixed tomatoes, or two cans of peeled tomatoes.

Oil.

300 g Tuscan kale or green kale.

2 onions.

2 cloves of garlic.

1 can of tomato puree.

Fresh or dried oregano.

Fresh basil.

1. Chop onions, garlic, and tomatoes into coarse pieces and sauté them in oil on a pan until they're completely softened.

2. Add oregano and tomato puree, and let it cook for a few minutes.

3. Add veal stock and let it simmer, covered, for 20 minutes.

4. Blend the mixture using an immersion blender; if it's too thin, continue cooking without the lid until the desired consistency is reached.

5. Season with salt and pepper.

6. Grill the kale on a hot pan until crispy.

7. Serve the soup with the grilled kale, fresh basil, and a drizzle of olive oil on top of the soup.

1 glas REDUCED grøntsagsfond. 

0.8 L vand. 

150 gram miso.

1 bundt forårsløg.

Svampe eks. champignon, enoki, bøgehat.

Tallerkensmækker.

Rød chili. 

Bønnespirer.

1. Bring grøntsagsfonden og vandet i kog.

2. Tilføj en smule miso ad gangen, indtil halvdelen er røget i. 

3. Smag på suppen og tilføj gerne mere miso, hvis smagen skal være mere intens.

4. Skær svampene i mundrette stykker og steg dem på panden.

5. Snit forårsløg og chili i tynde strimler og anret dem i en skål.

6. Hæld suppen op i skålen og anret med bønnespirer og tallerkensmækker.

1 glass of REDUCED chicken broth.

1 can of coconut milk.

300 grams of chicken (thighs, breasts, or wings).

1 piece of ginger.

1 red or green chili.

1 onion.

2 cloves of garlic.

1. Finely chop chili, onion, ginger, and garlic, and sauté them over low heat until the ingredients turn golden.

2. Pour chicken broth over the ingredients and let it simmer for 20 minutes.

3. Add chicken to the soup and let it cook until tender.

4. Once the chicken is tender, remove it and cut it into bite-sized pieces.

5. Pour coconut milk into the soup and let it simmer for a couple of minutes.

6. Season with salt.

7. Pour the soup into a bowl and add the chicken.

This soup is great if you have a slight autumn cold - thanks to Mark Terkelsbøl.

1 glass of REDUCED Seafood Stock.

200 ml water.

100 g paella rice.

100 g chopped tomatoes.

1 green bell pepper.

2 cloves of garlic.

2 langoustines.

1 handful of mussels.

2 sprigs of dill.

Note: The dish also works without langoustines.

1. Peel the langoustine tails – save the shells and heads!

2. Place the tails closely between two sheets of plastic wrap. Gently flatten the tails with a tender touch.

3. Refrigerate the flattened tails while still wrapped in plastic wrap.

4. Dice the bell pepper and finely chop the garlic.

5. Sauté the vegetables in oil over low heat.

6. Add chopped tomatoes.

7. Simmer over very low heat for about 20 minutes, stirring occasionally until all the water evaporates. It should become as dry a paste as possible.

8. Add paella rice to the pan and stir it around.

9. In a separate pot, bring water and stock to a boil, then let it simmer for a few minutes.

10. Gradually add small amounts of the hot stock to the rice and vegetables without stirring. Keep the pan on low heat until the rice is cooked and the paella is not too liquid.

11. Place the mussels on the paella, but not in the center.

12. Put the pan in the oven at 200 degrees Celsius until the paella is dry and caramelized on top.

13. Remove the pan from the oven. Place the flattened langoustines in the center of the paella. They will be cooked by the residual heat.

14. Garnish with dill and a touch of black pepper.

1 glass of REDUCED Organic Chicken or Vegetable Stock.

1 can of white beans.

1 can of black beans.

2 onions.

2 cloves of garlic.

250 g smoked bacon.

1 sprig of rosemary.

100 grams of butter.

1. Make sure to soak the beans overnight if the instructions on the bean package indicate so.

2. Cut the bacon into coarse pieces and sauté it in a pan over low heat until the pieces are crispy.

3. Remove it from the pan and place it on paper towels (e.g., kitchen roll).

4. Dice onions and garlic, and sauté them in the bacon fat in the pan over low heat until the onions are translucent.

5. Add the beans, rosemary, and broth until the beans are covered. Let it simmer until the beans are tender.

6. Just before serving, add butter to the beans.

7. Plate the dish with the beans at the bottom and pieces of bacon and fresh rosemary on top.

2 glasses of REDUCED Organic Veal Stock.

1 kg beef chuck.

200 grams of bacon.

2 large onions.

2 cloves of garlic.

2 leeks.

2 carrots.

500 grams of baking potatoes.

1 sheet of puff pastry.

2 beers or 3 dl of red wine.

150 grams of flour.

A little bit of cream/milk.

1 can of tomato puree.

1. Peel the potatoes and cut them into cubes. Boil them until tender.

2. Drain the potatoes.

3. Lightly mash the potatoes and add 100 grams of butter and a bit of cream/milk.

4. Season with salt and pepper.

5. Trim the beef chuck of any tough bits and cut it into cubes.

6. Coat the beef chunks in a bit of flour, salt, and pepper.

7. Sear the beef chunks in a pan with a little butter until they're browned.

8. Peel and dice the onions, leeks, carrots, bacon, and garlic.

9. Add the diced ingredients to the meat, along with tomato puree. Sauté for a few minutes.

10. Add beer/red wine and let it reduce by about half.

11. Add the veal stock and simmer with the lid on for approximately 2 hours until the meat is tender.

12. Season with salt and pepper.

13. Strain the mixture through a sieve, saving both the cooking liquid and the meat and vegetables.

14. In an ovenproof dish, spread the mashed potatoes at the bottom, then layer the meat and vegetables, and cover it all with puff pastry. You can get creative with the pastry design.

15. Brush the puff pastry with beaten egg or a bit of milk and bake at 170 degrees Celsius until the pastry is golden and crisp (about 20 minutes).

16. Meanwhile, melt 100 grams of butter in a saucepan. Once melted, gradually add flour while stirring. Toast the mixture without letting it burn.

17. Add the reserved cooking liquid from the meat and let it simmer until it thickens into a sauce.

18. Serve the hot pie with the sauce on the side.

1 glass of REDUCED Organic Vegetable Stock.

3 dl water.

500 g couscous.

50 g butter.

1 red onion.

200 g celery.

300 g tomato.

1 cucumber.

1 chili.

1 lemon.

Sumac.

Parsley.

Optional: edible flowers.

1. Add water and vegetable broth to a pot and bring it to a boil.

2. Add butter, salt, and pepper.

3. Remove the pot from the heat and add couscous, stir for a minute, then cover with a lid.

4. Take the pot off the heat and let the couscous finish cooking with the lid on.

5. Finely chop the onion, celery, cucumber, tomato, parsley, and chili, and mix them into the cooled couscous.

6. Season the dish with sumac and lemon juice.

7. Serve the dish in a bowl, garnished with parsley on top, and edible flowers if desired.

1 glass of REDUCED Seafood Stock.

500 g tomatoes.

1 dl apple cider vinegar.

200 grams of sugar or honey.

1 tablespoon of smoked paprika.

Tip: Use vegetable stock if the ketchup should be vegetarian.

1. Cut the tomatoes into large pieces and slowly cook them in a pot.

2. Once the tomatoes have softened, add sugar or honey. Let it melt.

3. Add vinegar and let it reduce by half.

4. Add seafood stock and let it simmer until the consistency is like marmalade.

5. Season with salt, sugar, and smoked paprika.

6. The tomato marmalade/ketchup should have a savory sweet taste with notes of seafood and paprika.

1 glass of REDUCED Organic Vegetable Stock.

4 tartlet shells.

4 dl water.

2 onions.

1 garlic clove.

50 grams of flour.

50 grams of butter.

Assorted vegetables from the drawer, e.g., carrots, leek, spring onions, celeriac, asparagus, etc.
Parsley.

1. Melt flour and butter in a pan until golden. Set it aside for later use.

2. Peel and finely chop onions and garlic.

3. Sauté onions and garlic in butter in a pot.

4. Chop the chosen vegetables and add them to the pot.

5. Add vegetable stock and water, and let it simmer.

6. Meanwhile, melt 100 grams of butter in a separate pot. Once melted, gradually add flour while stirring. Toast the mixture without letting it burn.

7. Add the flour and butter mixture to the vegetables and cook until the mixture thickens.

8. Season with salt and pepper.

9. Serve in your tartlet shells with fresh parsley on top.

1 glass of REDUCED Organic Chicken Stock.

100 ml white wine.

100 ml water.

100g Arborio rice.

200 g butternut squash.

50 g butter.

1 shallot.

50 g Parmesan cheese.

1. Peel and dice the butternut squash into squares, saving the remaining "imperfect" pieces.

2. Finely chop the shallot.

3. Sauté the shallot and the "imperfect" butternut squash pieces in a deep pan with butter until the shallots are soft and translucent.

4. Add the rice to the pan and sauté the mixture for 5 minutes, stirring.

5. Add white wine, chicken stock, and water to a separate pot.

6. Gradually add liquid to the rice mixture, ensuring the rice is covered, until it's cooked.

7. When the rice is nearly cooked, add the diced butternut squash.

8. Add grated Parmesan and stir.

9. Once the rice is tender, the risotto is ready to be served.

1 glass of REDUCED Organic Veal Stock.

200 ml water.

400 g tortellini.

1. Combine veal stock and water in a pot and bring it to a boil over high heat.

2. Reduce the heat to medium and let it simmer for 3 minutes.

3. Taste the broth and season with salt if needed.

4. Cook the tortellini according to the package instructions.

5. Serve the tortellini in a deep plate and pour the hot broth over them.

Note: You can also use chicken stock for this recipe.

1 glass of REDUCED Organic Vegetable Stock.

800 ml water.

1 packet of lentils.

2 yellow beets.

1 box of sprouts.

1 can of tomato puree.

1 onion.

1 garlic clove.

1 carrot.

10 g coriander seeds.

10 g cumin seeds.

1. Peel the onion, garlic, and carrot, then dice them into small pieces.

2. Sauté the ingredients in a hot pot.

3. Once the onions are translucent, add cumin seeds and coriander seeds, and toast the ingredients for a couple of minutes.

4. Add tomato puree and stir.

5. Add lentils, vegetable stock, and water to the pot. Let it simmer with the lid on until the lentils are tender (about 20 minutes).

6. Meanwhile, peel and cook the beets until they are tender. Then, cut them into small pieces.

7. Plate the mixture from the pot in a bowl, and then add the cooked beets on top.

1 glass of REDUCED Organic Veal Stock.

25 g flour.

25 g butter.

10 g pink peppercorns.

10 g black peppercorns.

1 red bell pepper.

1 sprig of rosemary.

1. Melt butter in a pan and add flour while stirring with a dough scraper.

2. Toast the flour and butter mixture until it's homogeneous and has formed into a dough ball.

3. Remove the dough ball from the pan and let it cool down.

4. Pour veal stock into a pot.

5. Grill the red bell pepper on a pan over high heat.

6. Add the grilled pepper to the veal stock and add peppercorns and rosemary. Let it simmer for a couple of minutes.

7. Gradually add the cooled dough ball to the mixture and cook until the sauce reaches the desired thickness.

8. Season with salt to taste.

1 glass of your preferred stock, choose according to your desired flavor.

200 ml water.

1 packet of polenta, either pre-cooked or raw.

5 dl water.

1 dl white wine.

250 grams of butter.

200 grams of Parmesan cheese.

1 package of San Marzano tomatoes.

Note: The recipe for tomato marmalade can be found on the page.

1. Pour white wine into a pot and let it boil for a few minutes until the alcohol evaporates.

2. Add water and stock, and let it continue boiling.

3. Add polenta and cook according to the instructions on the package.

4. When the polenta is tender and creamy, remove it from the heat.

5. Add butter in small cubes and stir.

6. Season the polenta with salt and plenty of pepper, and let it simmer over low heat.

7. Sear the tomatoes on a hot pan.

8. Plate the polenta in a bowl.

9. Add tomatoes and tomato marmalade on top.

10. Grate Parmesan and sprinkle some crushed pepper on top.

Note: The tomato marmalade can be omitted.

Pro tip: If there's leftover polenta, let it cool down. Once cold, cut it into pieces and fry them as crispy polenta fries.

1 glass of REDUCED Organic Chicken Stock.

300 ml water.

100 ml red wine.

2 chicken thighs.

500 g lentils.

100 g bacon.

1 red onion.

1. Sear bacon and chicken thighs in a pan. Set them aside when they are cooked.

2. Add lentils to the same pan.

3. Mix red wine, chicken stock, and water in a pot and let it boil for 3 minutes.

4. Gradually add the stock and red wine mixture to the lentils until they are tender and have reached a creamy consistency.

5. Peel the red onion, finely chop it, and add it to the lentils.

6. Add the seared bacon to the lentils.

7. Let the lentils simmer for 3 minutes.

8. Serve in a deep plate with the chicken thigh on top of the lentils.

Steamed mussels
300 grams of mussels

3 yellow beets

1 bundle of kale

50 grams of butter

1 glass of white wine

Foamy Sauce
1 glass of seafood or chicken stock

150 grams of butter, diced

A splash of cream or milk

The Dish
1. Peel the yellow beets and cut them into chunks.

2. Boil them until tender, then sear them on both sides over high heat.

3. Sear the kale on a dry, hot pan until it becomes tender.

4. Set aside the kale and yellow beets.

5. Heat a pot and pour white wine and butter into it. When it starts boiling, add mussels and cover with a lid.

6. Check the mussels regularly. When they begin to open, add the kale and yellow beets to the pot.

Foamy Sauce
Note: This recipe can be adjusted in numerous ways. This version creates a sauce that foams beautifully on the plate.

1. Heat the stock to a boiling point.

2. Use an immersion blender to blend cold diced butter gradually into the stock.

3. Remove the sauce from heat and add a splash of milk or cream.

4. Once the milk or cream is added, avoid boiling the sauce again, as it might lose its air-binding capacity.

5. Serve mussels, yellow beets, and kale in a deep plate, and pour the sauce over just before serving.

Note: The stock can be infused with different herbs for a different flavor.

230g REDUCED Vegetable Concentrate 021

1.9kg water

1.2kg carrots

170g garlic oil

40g cornstarch

135g cream

3-4 chilis

8.5g salt

For 300g Garlic Oil

300g vegetal oil

100g garlic cloves

To make garlic oil, peel the garlic and place in a pot with 300gr of oil. Cook overnight at 115°C in the oven with a lid.

To cook the soup, chop the carrots in thin slices.

Pour the garlic oil in a pot and let it warm up.

Add the carrots and let them cook for a minute, before adding all the other ingredients except for the cornstarch.

Let it simmer for 20 minutes or until the carrots are soft.

Add cornstarch diluted in water and blend the mix in a Thermomix.