lemon gratins with pork loin, remoulade sauce and spring vegetables served on a blue plate, the main course at the Aviko spring workshop

A Review of the Aviko Spring Workshop

A few months ago in March I followed the online Aviko Spring Workshop. We prepared a 3-course dinner with spring ingredients, a dinner which would also be suitable for Easter. Aviko, a seller of frozen potato products, was the host of the event.

Aviko Spring Workshop

The potato seller had hosted such events before, at Christmas 2020 a 5-course dinner and the 2 years before at Christmas workshops on site. You could register for the Aviko workshop by email. Lots of people participated. It was hosted on 2 evenings, Friday 26th March and Saturday 27th March. I attended the one on Friday.

There were 2 hosts presenting the event, one of them the chef. They talked us through every step of the process. They went slow, since they were chatting a lot. Apparently with the Christmas workshop they were going too fast, now it could have gone faster. It took about 3 hours in total to prepare and eat each course. With each step the chef explained how best to do it. Handy tricks in how to prepare and get the best end result.

Laptop on my kitchen counter for the Aviko Spring Workshop
Laptop on my kitchen counter

The 3 courses

The 3 courses were sweet potato soup with swirl and chervil as the first course, then lemon gratins with pork loin, remoulade sauce and spring vegetables, followed by trifle with ginger curd cheese, red fruit and rösti ginger snap. We loved all 3 courses, the soup was simply delicious. The main dish was really good and the dessert tasteful. The ginger snaps were a bit soft, I couldn’t get them crunchy enough. But the dessert was still delicious.

All in all the workshop was a success, we all loved the dishes. It was enough for the 3 of us. The preparation was easy to follow, although the speed could have been faster.

Looking for other Easter and/or Spring recipes try this Spinach Pie, Chocolate Easter Eggs or a Brioche with Seeds and Candied Orange.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Sweet Potato Soup with Swirl and Chervil

Sweet Potato Soup with Swirl and Chervil, the first course at the Aviko Spring Workshop
Sweet Potato Soup with Swirl and Chervil

Allergies: onion, meat, dairy, gluten, wheat

Ingredients

225 grams cubed sweet potato

1 tablespoon olive oil

½ teaspoon curry powder

1 onion

2 tablespoons crème fraiche

1 clove of garlic

¼ teaspoon ground cumin

1 tablet of meat broth

1 tablespoon truffle tapanade

Dried chervil

Salt

pepper

Instructions

Cut the onion and the garlic.

Heat olive oil in a soup pan. Add the onion and garlic, after a minute stir in the curry and cumin.

Crumble the broth tablet and add this to the pan together with half a liter of water. Bring to a boil. Cook the cubed potatoes for 10 minutes in this.

In a bowl swirl the tapenade through the crème fraiche.

Purate the soup with an immersion blender. Season with pepper and salt. Pour the soup into bowls and top with the truffle cream and some chervil.

Ingredients soup
Ingredients soup
Starting with the base
Starting with the base
Adding broth
Adding broth
The sweet potatoes added
The sweet potatoes added
Making the truffle cream
Making the truffle cream
Purating the soup
Purating the soup
Sweet Potato Soup with Swirl and Chervil
Sweet Potato Soup with Swirl and Chervil

Lemon Gratins with Pork Loin, Remoulade Sauce and Spring Vegetables

lemon gratins with pork loin, remoulade sauce and spring vegetables served on a blue plate, the main course at the Aviko spring workshop
lemon gratins with pork loin, remoulade sauce and spring vegetables

Allergies: citrus, dairy, pork, onion, egg, gluten, wheat

Ingredients

4 gratins with thyme and rosemary

1 lemon

50 grams grated cheese

20 grams butter

250 grams pork loin

½ sweet and sour pickle

½ onion

1 ½ tablespoon mayonnaise

2 tablespoons olive oil

200 grams green asparagus

75 grams snow peas

50 grams peas

4 slices of country ham

Pepper

Salt

Instructions

Cut the lemon in 4 slices. Remove the pits and the peel. Place a slice of lemon on each gratin. Top with the cheese and pepper.

Bake the gratins 25 minutes in a preheated 220°C/428°F oven.

Cut the pickle in small pieces. The same with the onion. Mix the pickle, ½ tablespoon onion and pickle moist with the mayonnaise. Add salt and pepper for flavor.

Melt butter in a cast iron pan. Sprinkle the pork loin with salt and pepper. Cook for 4 minutes, turning the pork a few times. Place them in the oven with the gratins for 10 minutes. After taking the pork loin out of the oven, cover with alu foil. Let rest for 5 minutes.

Cut the asparagus in 3 centimeter pieces. Cook the rest of the onion a minute in olive oil. Then add the asparagus and peas. After 4 minutes toss in the snow peas. After another 4 minutes season with salt and pepper.

Place one gratin on a plate. Place a slice of ham on top and top that with a spoon of remoulade sauce. Slice the pork loin. Serve the gratin with the pork loin and vegetables.

Ingredients for the gratins
Ingredients for the gratins
Gratins with lemon
Gratins with lemon
Gratins with lemon and cheese
The gratins with lemon and cheese
Ingredients for the remoulade sauce
Ingredients for the remoulade sauce
Remoulade sauce
Remoulade sauce
Pork loin
Pork loin
Spring vegetables in a frying pan
Spring vegetables in a frying pan
Pork loin after having been in the oven
Pork loin after having been in the oven
Snow peas added to the greens
Snow peas added to the greens
Gratins done
Gratins done
Gratins with country ham
Topping the gratins with country ham
Gratins with country ham and remoulade sauce
Gratins with country ham and remoulade sauce
lemon gratins with pork loin, remoulade sauce and spring vegetables
lemon gratins with pork loin, remoulade sauce and spring vegetables

Trifle with Ginger Curd Cheese, Red Fruit and Rösti Ginger Snap

trifle with ginger curd cheese, red fruit and rösti ginger snap
Trifle with ginger curd cheese, red fruit and rösti ginger snap

Allergies: dairy, wheat, gluten, strawberries, cinnamon

Ingredients

250 grams full-fat yogurt

25 grams rösti

15 grams unsalted butter

20 grams flour

40 grams sugar

2 teaspoons sugar

A bit of ground cinnamon

1 ½ slice of cake

1 tablespoon strawberry jelly

3 balls of candied ginger

50 ml (heavy) cream

50 grams strawberries

Instructions

Place the yogurt in a (tea) towel on a seaf, 4 hours before preparing the dessert. Place the seaf on a bowl.

Melt the butter. Let cool down again. Place the flour, sugar, cinnamon and a bit of salt in a bowl. Add the butter and a tablespoon of water. Stir with a fork until a thick batter. Stir in the rösti.

With 2 teaspoons form 6 cookies. Flatten them a little bit. Bake in a preheated 180°C/356°F oven for 10 minutes or longer. Let cool down.

Top the cake with the jelly. Cut the cake in pieces. Place in 3 different glasses.

Cut the ginger thinly. Beat the cream with the teaspoons of sugar until whipped cream. Stir the whipped cream and ginger through the curd cheese. Place this on the cake in the glasses. Slice the strawberries. Place on top if the whipped cream. Crumble a ginger snap as a finishing touch. Serve!

Making the curd cheese
Making the curd cheese
Ingredients for the trifle
Ingredients for the trifle
Melting the butter
Melting the butter
First ingredients for the ginger snap
First ingredients for the ginger snap
Adding the melted butter
Adding the melted butter
The cookie batter
The cookie batter
Rosti added to the batter
Rosti added to the batter
Ginger snaps before baking
Ginger snaps before baking
Cake with jelly
Cake with jelly
First layer of the trifle
First layer of the trifle
Ginger snaps after baking
Ginger snaps after baking
Curd cheese
Curd cheese
Curd cheese with ginger
Curd cheese with ginger
The second layer of the trifle
The second layer of the trifle
The third layer of the trifle
The third layer of the trifle
trifle with ginger curd cheese, red fruit and rösti ginger snap
Trifle with ginger curd cheese, red fruit and rösti ginger snap

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