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Releasing the flavour of the new year

2017 is coming to an end. We at Alfa Laval would like to express a heartfelt 'thank you' for the past year and our ongoing relationship with you and your company. We also look forward to continued co-operation and a prosperous and exciting 2018.

We hope that you will celebrate the turn of the year by being together with your family and people you love – and we are sure that you will spend a lot of time at the dinner table. In order to make our presence discreet, we've prepared a special Alfa Laval New Year gourmet menu for you. It is, not surprisingly, based on our key technologies – heat transfer, separation and fluid handling.

But as always with Alfa Laval, it's not the technologies per se that are important. It's the experience they offer. Below you find the menu. Enjoy the recipes and let it be the tasteful starting point for an appetizing 2018.

Season's greetings and best wishes for a prosperous 2018

Introducing the Alfa Laval New Year gourmet menu 

Alfa Laval New Year gourmet menu


Fluid handing at work in the kitchen

Main course

A perfect example of heat transfer

Main course vegetarian



Testing your separation skills



Fluid handling at work in the kitchen

(Approximately 4 portions)


  • 1 kg cherry tomatoes, halved
  • 2 red onions, quartered
  • 2 cloves garlic (can be left out), chopped
  • 6 sprigs fresh thyme
  • 2 tsp sugar
  • 2 tbsp olive oil
  • 1 cup / 200 ml vegetable bouillon warm (200 ml water + ½ stock cube)
  • ½ cup / 100 ml creme fraiche
  • Gourmet salt
  • Freshly ground black pepper
  • 2 tsp chili powder (can be left out)

Basil crème

  • 1 cup (250 ml) créme fraiche
  • 1 bunch fresh basil, finely chopped

Roasted tomato soupHow to do it

  1. Start by heating the oven to 200°C/392°F.
  2. Place halved tomatoes, quartered onions and garlic cloves into a large oven-proof roasting dish
  3. Add oil, sugar, salt and fresh thyme, stir well.
  4. Roast for about 30 minutes or until the tomatoes have softened.
  5. Remove tray from oven and let it cool for 5 minutes.

    Time for some fluid handling!
  6. Place the roasted vegetables in a blender, add ½ cup of the bouillon and the crème fraiche and blend until smooth.
  7. Pour the mixture into a saucepan and add more bouillon to achieve the texture you wish.
  8. Mix the crème fraiche and finely chopped basil.
  9. If needed, heat the soup on the stove and add some pepper, salt and chili powder to desired taste.

When serving, add some basil crème on top. Serve with some bread if desired.



A perfect example of heat transfer

(Approximately 4 portions)

  • 2 celery sticks, sliced
  • 2 large carrots, halved lengthways then very chunkily sliced
  • 1 onion, chopped
  • 100 g of bacon, thinly sliced
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 3 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 75 cl of red wine
  • 1 kg stewing beef, cut into chunks
  • Salt and pepper

How to do it

  1. Start by heating the oven to 160°C/320°F.
  2. Then put the pot on the stove.
  3. Heat the butter and oil in the pot.
  4. Add onion and bacon and brown a little.
  5. Continue by adding the beef, browning it for a couple of minutes.
  6. Then stir in the flour until it is smooth, followed by the tomato purée, Worcestershire sauce and the crumbled beef stock cubes.
  7. Put the celery, carrots and thyme sprigs in the pot.
  8. Gradually stir in the wine and bring to a gentle simmer.

    Now it's time for 2.5 hours of heat transfer!
  9. Cover the pot and put it in the oven for 2,5 hours.
  10. Then uncover and cook for another 30 minutes until the meat is really tender and the sauce has thickened.

Serve with potatoes and enjoy.



A perfect example of heat transfer

(Approximately 4 portions)

  • 300 g Arborio rice
  • 1 shallot, chopped
  • 6,3 cup / 1,5 l chicken stock
  • 40 g butter
  • 0,4 cup / 100 ml white wine
  • 20 g saffron
  • 50 g cold butter
  • 75 g grated Parmesan cheese
  • salt and pepper
  • white truffle

How to do itAlfa Laval New Year gourmet menu

  1. Boil the stock in a medium saucepan, lower the heat and keep it hot.
  2. Melt the butter in another large saucepan and sauté the shallot.
  3. Add the rice and mix well with the butter and shallot so the grains are coated with the butter.
  4. Raise the heat, add the wine and cook while stirring.
  5. Boil until the wine has evaporated and then add the saffron.
  6. Add the chicken stock, little at the time, while stirring continuously until the stock has evaporated – then repeat (add more stock, stir and let evaporate) until the risotto is creamy and al dente. It will take appr. 17 to 20 minutes.
  7. Let the rice rest for one minute and then add the cold butter and Parmesan cheese.
  8. Season with salt and pepper and serve immediately with a little bit of grated truffle.


Alfa Laval New Year gourmet menuIngredients

Testing your separation skills

(Approximately 4 portions)

Ice cream

  • 1.3 cup / 300 ml whipped cream
  • 2 egg yolks
  • 0.2 cup / 50 ml sugar
  • 0.5 tsp vanilla powder
  • 100 g dark chocolate

Golden sauce

  • 0.6 cup / 150 ml whipped cream
  • 0.4 cup / 100 ml milk
  • 2 tbsp sugar
  • 0.2 cup / 50 ml light syrup
  • 1 tbsp butter


  • 150 g fresh raspberries

How to do it

  1. Whip the cream, but not too hard.

    This dessert means that you have to employ your separation skills by separating the egg yolks from the whites.
  2. Put the egg yolks into a bowl and add sugar and vanilla powder and whip till fluffy with an electric whisk on high speed for approx. 15 seconds.
  3. Add the whipped cream carefully.
  4. Chop the dark chocolate roughly and mix with the ice cream mix.
  5. Pour the ice cream mix in a bowl and keep it in the freezer at least for 4 hours.
  6. Golden sauce: Mix the whipped cream, milk, sugar and syrup in a pan.
  7. Boil quite vigorously without lid until it is light brown, for about 10 minutes.
  8. Add the butter and stir.
  9. Take the ice cream out of the freezer a while before serving.
  10. Decorate with the golden sauce and garnish with the raspberries.