HOW TO... INVITE YOUR COLLEAGUES FOR LUNCH HOW TO... INVITE YOUR COLLEAGUES FOR LUNCH 2 Christmas 2019
Christmas is a time for giving and sharing! This year we are excited to share some delicious recipes from the respondi team and present them to you in our cookbook “How to…invite your colleagues for lunch”. All the cookbook recipes follow the motto “sharing lunch with your colleagues” and is a collection of our favourite ones from the team; all easy to cook and ideal to bring to work next day for your colleagues. In preparation for the cookbook, we wielded our wooden spoons and got cooking and baking to re-create all the lunch- time delights. So not only have all the recipes been tested, but cooking, sharing and eating lunch is a firm part of our of- fice life with both the monthly “Mettwoch” (see page 64) and the “vegan experiment”. We hope you feel inspired to make some of these lunch break recipes delights in 2020 and share them with your colleagues.
Bon Guten appétit! Enjoy! Appetit!
3 Blitva Green Sauce of Pumpkin- p.4 Frankfurt Walnut-Pasta
Lars Jörg Anne IT-Solutions CPO Sales p. 6 p. 8 p. 10
Avocado-Bagel Cucumber-Feta- Cauliflower-Salad Mint-Salad
François Julia Otto CIO Field Services CEO p. 12 p. 14 p. 16
Şakşuka Brownies Falafel with Foul
Orkan Kristina Joshua COO Survey Services IT-Solutions p. 18 p. 20 p. 22
Oreo- Scotch Eggs Banana Bread Cheesecake
Maria Jennifer Allyson Sales MD UK HR p. 24 p. 26 p. 28
Kadala-Curry Galette des Rois Pumpkin-Soup
Sharmila Florence Anne IT-Solutions Survey Services Sales p. 30 p. 32 p. 34
4 Tuna Bean Salad Curry Rice Salad Oat Fritters with potatoes
Irena Martina Lisa Sales Marketing Marketing p. 36 p. 38 p. 40
Tartiflette Almond Porridge Sweet Potato Couscous
Arnaud Sebastian Marjorie Research Services Research Services Panel Management p. 42 p. 44 p. 46
Croque Monsieur Cottage Pie Tarte Flambée
Thibaut Julius Anne-Sophie Field Services Research Services Research Services p. 48 p. 50 p. 52
Quinoa Salad Potato Soup Pasta al Limone
Bengül Laura Markus MD Germany Office Management Panel Management p. 54 p. 56 p. 58
Nutty Brussel Harissa Potatoes THE METTWOCH Sprouts
Jan Christian Research Services Sales p. 64 p. 60 p. 62
5 Serves Lars and 3 colleagues
Tip: Serve with fish or tofu
veggie
Lars Tutnjevic
IT-Solutions
6 1000g 500g mangold potatoes 4 1 garlic onion gloves
peel cut in half salt pepper cut cut into 3cm boil strips 6 min
boil pan fry 4min
pan fry 2-3 min
BLITVA
7 1 1 bunch bunch borage chervil
1 bunch cress
1 1 bunch bunch parsley sorrel 250g 1 30ml sour 1 bunch vinegar cream bunch burnet chive salad 150g salt yoghurt
50ml pepper oil
wash 4 eggs drain
mix chop finely boil
chop finely mix
mix
put in the fridge min. 1 h
stir well before serving
GREEN SAUCE OF FRANKFURT
8 Jörg Tschasche
Chief Production Officer
Tip: serve with potatoes
Enough green sauce for a whole team!
veggie
9 Makes enough for two colleagues
veggie
Anne Tessmar
Sales
10 1 2 hokkaido red pumpkin onions 2 tbsp 1 tbsp olive oil walnut oil cut into thin cut into thin slices half-rings 150ml 150ml cream vegetable stock heat in a pan chili salt pepper
pan fry 5-7 min add
200g cook at medium heat pasta in a covered pan 50g cook walnut parsley kernels
roast chop
mix
add on top
PUMPKIN-WALNUT-PASTA
11 1 cream bagel cheese
toast spread on bagel
avocado
optional spread on top
1 slice 1 slice salmon cheese
add on top
AVOCADO-BAGEL
12 If you want to be nice to a colleague: get 2 bagels!
François Erner
Chief Innovation Officer
13 veggie
Double...and treat a colleague!
Tip: replace melon with strawberries or other fruits
Julia Haider
Field Services
14 1/2 1/2 cucumber pack of feta
oil vinegar chop chop
salt pepper
mix
5-10 mint leaves
chop
mix
1/2 honey dew mix
chop
mix
FRESH CUCUMBER-FETA-MINT SALAD
15 1 1/2 1/2 1 cauliflower cucumber bunch bunch mint parsley
chop chop into small skin, core, chop 1 pieces (food pro- chop 300g untreated cessor/grater) tomatoes lemon
grate the rind chop squeeze
1 tsp 4 pinches salt pepper mix mix 40ml olive oil
mix
mix
put in a cold place 2 hours
CAULIFLOWER-SALAD
16 Tip: vegan replace cauliflower with broccoli
Otto Hellwig
Chief Executive Officer
17 Its a firm favourite for Orkan and his family. Leftovers are brought into the office!
pronounced „Shakshouka“
veggie
Orkan Dolay
Chief Operating Officer
18 2 onions olive oil
cut heat up in a pan
roast separately
1 big 10 eggplant tomatoes
3 2 pepper pepperoni zucchini salt
2 -3 1 kg garlic turkish salt cloves yoghurt
squeeze mix
mix
flatbread
arrange on a dish ŞAKŞUKA
19 175g 230g chocolate butter 165g chips brown salt sugar
1 tbsp 300 g vanilla granulated extract sugar
microwave 1 1/2 min
let sit 3 min
whisk together
3 whisk eggs
155g 40g dark cocoa flour powder whisk in
sift
square baking 85g pan chocolate fold in chips
line with parchment paper
fold in
spread evenly in pan
bake 35-40 min 180° BROWNIES
20 veggie A fast and tasty birthday cake brought to the office by Kristina on her birthday
Kristina Pacher
Survey Services
21 vegan
Tip: Serve with flatbread
Joshua Wyen
IT-Solutions
22 250g cooked 1 2 cloves chickpeas onion garlic
1 can 3 1 broad tomatoes onion wash and drain beans
chop cut wash and drain chop pan fry
3 tsp 1 tsp parsley cumin
agave 1/2 tsp salt syrup turmeric
add in pan pepper chop
cook at medium heat 9 tbsp puree flour
1 tsp add baking powder add
add oil
form into small balls heat in a pan
pan fry 2-4 min
arrange on a dish FALAFEL WITH FOUL
23 80g flour
30 75g Oreo- 750g 75g butter cookies low-fat butter curd 2 Pck. vanilla 110g vanilla crumble finely melt aroma sugar sugar
mix in a bowl 3 add eggs
add one at a time press firmely in a springform (24 cm)
10 pour into the Oreo- springform cookies
add on top
bake 40-50 min, 160°
let cool 1 hour
put in fridge min. 5 hours
OREO-CHEESECAKE
24 veggie
Perfect to take into work on a special occasion! Maria Tewes
Sales
25 Use good quality sausages- it really is worth it!
A typical British dish!
Jennifer Roberton
Managing Director UK
26 1/2 bunch 1/2 bunch 8 chives flat-leaf 8 higher parsley eggs welfare sausages nutmeg 1 tbsp. mustard plain boil 3-4 min flour cool in cold squeeze out of water their skin
peel
roll in mix
divide into 8 balls
flat into oval-shaped patties
pop eggs in flour the middle
shape the meat around the egg
2 roll in eggs
beat
150g lots of scottish roll in bread- pickels crumbs oil cheddar
pickeled onions heat in a pan
roll in carefully pan fry 4min until golden
arrange on a dish SCOTCH EGGS
27 5 tbsp 100g dark rum golden (or Bour- raisins bon)
9 tbsp 2 large melted eggs butter
4 170g small ripe sugar bananas boil in a smallish saucepan beat until peel and blended mash 1/2 tsp 1/2 tsp remove from baking baking the heat powder soda
125g 1/2 tsp leave for an flour salt hour
beat
stir in stir in
40g 1 tsp chopped vanilla walnuts extract
stir in
spoon into a loaf tin (23x13x7cm)
bake 60-75 min, 170° BANANA BREAD
28 Soak the raisins overnight in rum for a more boozy banana bread
Tip: serve with salted butter!
veggie Allyson Morgan
HR
29 Tip: shop at an Indian grocery store
vegan
Sharmila Sait
IT-Solutions
30 oil 1/2 tsp 1/2 tsp mustard cumin 400g 150ml seeds seeds cooked coconut chickpeas milk heat in a pot 2 6 curry cinnamon leaves sticks add 3 2 garlic green cloves chilies
add 1 tsp 1 ginger onion garlic paste
cook for few seconds
add
2 a splash tomatoes of water
1 tsp 1 tsp turmeric chilli powder cook until onion is translucent 3/4 tsp 3/4 tsp mango ground powder fennel
3/4 tsp ground coriander add
add cook 5 min
add fresh 40g coriander shredded leaves coconut
simmer over medium heat 5-10 min
garnish KADALA CURRY
31 1 pastry sheet
200g bitter ground almond almonds aroma
100g line tart form with pastry 2 150g melted eggs sugar butter
prick with a fork
mix
1 pastry pour in sheet
hide a charm inside put on top
1 pinch the edges egg yolk together
cut a rectangular beat pattern on top put on top
prick the top with a fork
bake 30-40 min, 210°
GALETTE DES ROIS
32 Florence Ayrault
Survey Services
traditionally served in France on 6th of January.
Find the charm hidden inside and get to be the Queen/King for the day
veggie
33 1 1 pumpkin onion (e.g. butternut)
chop
150ml pan fry sherry
500ml deglaze vegetable stock
100ml cream curry salt
add pepper sugar nutmeg
simmer covered at medium heat 20-30 min
puree
add season to taste
PUMPKIN-SOUP
34 Anne Jährling
Sales
veggie A great light lunch packed with goodness
35 Irena Hempel
Sales
36 1/2 5 1 1/2 red cherry spring cucumber pepper tomatoes onion
cut in halves slice thinly
cube slice thinly
1 tbsp olive oil
1 1 can juice of 1 1/2 tsp 1 tbsp mixed of tuna 1/2 lemon dijon honey salad bag chunks mustard
1 tbsp 1/2 can pepper salt mixed water beans
1/2 bunch of basil
mix in a bowl chop mix
add season to taste
mix
TUNA BEAN SALAD
37 200ml lemon 240g soy whip juice rice
turmeric curry
salt pepper cook
let cool
1/2 1/2 1 baby leek red pepper pineapple
cut in pieces mix
200g peas fresh lovage parsley mix cook 2 min
mix
add
CURRY RICE SALAD
38 vegan
Martina Poggel
Marketing
39 serves you and a colleague veggie
peel
grate
Lisa Rösler
Marketing
40 1 tbsp 3/4 1/2 olive oil orange cucumber 1 tbsp oregano 1/4 olive oil orange salt core salt pepper 600g chop potatoes slice into half pepper moons
cut into halves mix squeeze juice spread on baking sheet 75g corn salad
bake 20-25 min, 200° mix
mix
spicy curry 25g powder oats
mix 100g 1 1 grated carrot egg 75g cheese salt yoghurt
10g 20ml peel coriander mayonnaise pepper
grate
olive oil chop
mix mix
heat up in a pan
form patties fold in
pan fry on both sides 3 min each side
arrange on a plate
OAT FRITTERS WITH POTATOES & SALAD
41 500g 4 smoked onions bacon strips
2,5kg potatoes slice
cook 20 min
pan fry peel
slice
pan fry
30cl crème fraîche
20cl savoie salt white wine
arrange in oven dish pepper
2 reblo- chons
add cut in half horizontally
Place cheese on top (rind facing upwards)
bake (20-30 min, 190°) TARTIFLETTE
42 Arnaud Cheniez
Research Services
Tip: Arrange in the oven dish in the following order: - potatoes - bacon strips & onions - crème fraîche - potatoes - bacon strips & onions - crème fraîche - potatoes
43 Sebastian Kramer
Research Services
vegan Introduce your colleague to the joys of a porridge breakfast !
44 100g 2 tsp oats maple syrup 300ml almond drink
heat stir in
simmer 100g 25g blue- unpeeled 2-3 minutes berries almonds 25g 25g amaranth almond pops paste let stand for chop 3-5 minutes
transfer to bowl
add
ALMOND PORRIDGE WITH BLUEBERRIES
45 sweet couscous potatoe
dice cook cooked boil chickpeas raisins
ras el hanout
unsalted mix pistachios
add
add water, if necessary
SWEET POTATO COUSCOUS
46 Marjorie Forest
Panel Management
Tip: add some caraway vegan seeds or chicken and some fresh mint leaves on top
47 Thibaut Merlet
Field Services
serves you and three colleagues
Tip: goes very well with a salad
48 50g 40g butter flour 8 slices of toast butter melt add bread 40cl milk
4 heat slices of mix ham butter bread salt pepper on one side
add nutmeg
put on four slices of bread add
cover with the four non-buttered slices add flour if not thick enough
100g grated Gruyère cheese pour mixture on bread
add cheese on top
bake in the oven for 10 minutes CROQUE MONSIEUR
49 1 tbsp olive oil
700g ground heat up beef in a pan
1 large 1 large onion carrot add 4 garlic 5 cloves 1 tbsp fry until cooked tbsp Worcester rosemary sauce strain excess fat grate 3 tbsp 1 tbsp tomato thyme add paste
fry for 3 to 5 minutes add 60ml heavy whip- 3 tbsp ping cream butter cook for one minute 700g 250ml 1/2 potatoes 60g red wine tbsp salt add parmesan simmer until wine has peel and cut evaporated salt preheat oven to 200°C cook for beef 15 minutes stock add simmer for 5 minutes until mix sauce has thickened
mix
transfer to a add deep dish
60g parmesan
add
bake for 20 minutes COTTAGE PIE
50 Julius Wiechmann
Research Services
serves you and your team!
Tip: use lamb instead of beef and make it a Shepherd‘s Pie
51 Anne-Sophie Laurin
Research Services
Veggie option: use mushrooms instead of bacon
52 250g 1/2 tsp flour salt
5cl 15cl oil warm water
heat up mix by hand add slowly or with a mixer a pan
2 knead a couple of minutes to 20g large obtain an elastic dough butter 120g onions bacon bits cover and leave for one hour chop into thin stripes add and melt on a floured kitchen coun- 100g 10cl ter, roll out the dough into curd heavy a circle about 1mm thick cheese cream
salt pepper nutmeg add and fry
place on a floured baking sheet
mix
spread on dough
1 tbsp olive oil
spread on top
preheat the oven to 280°C let cook in the oven for about 10 minutes
let stand for an hour before eating TARTE FLAMBÉE
53 1kg 1-2 1 pack fresh red onions feta spinach
crumble 200g quinoa chop cut
cook
let cool oil balsamic vinegar
lemon mustard juice
salt pepper
mix
mix sunflower seeds
add on top QUINOA SALAD
54 Bengül Robillard
Managing Director Germany
Tip: add red pepper veggie
55 Laura Metzmacher
Office Management
serves you and one colleague
Tip: vegan add Krakauer or Wiener sausages and serve with rye baguette
56 6-8 floury 1/2 1 potatoes celery onion
peel and chop
3 tbsp peel and chop oil
heat up add in a pan 1 big leek peel, chop and put add aside in cold water wash and cut 3 into rings carrots
add salt
peel and chop 1-2 tbsp pepper vegetable stock add dissolve in 1 1/2 liter water
add
bring to boil
add
cover and let simmer for 20 minutes at medium heat
mash with hand blender to desired consistency
POTATO SOUP
57 1 170g lemon cream
squeeze finely grate out remaining zest 2 tbsp add in a pot juice
cook at medium heat
remove two strips of lemon zest and whisk after thinly slice them
simmer for two minutes 1 tbsp butter
reduce heat 340g whisk in spaghetti
remove from heat cook until al dente scoop out 350 ml liquid add 177ml of liquid
return to me- 170g dium heat parmesan add
cook and toss often add
add cook for 3 minutes
add more liquid if necessary PASTA AL LIMONE
58 Markus Becker
Panel Management
Tip: veggie Also goes well with chicken
enough pasta to invite 3 colleagues!
59 veggie
invite 1 hungry colleague!
Jan Helmes
Research Services
60 preheat oven to 220°C
3 tbsp salt vegetable oil
1kg brussel pepper sprouts 3 tbsp butter 3 2 tbsp tbsp 1 tsp raw pista- salt date mo- honey trim chios lasse 1 tbsp toss in a bowl fresh lime melt in a pan juice
add 1 tbsp roast in oven for water simmer at medium 35 to 45 minutes and heat in skillet shake inbetween swirl to emulsify cook for 4 minutes add
remove from heat and let cool
swirl
1/2 1/2 tsp red lime pepper lemon flakes wedges peel off some zest
add
serve together
NUTTY BRUSSEL SPROUTS
61 preheat oven to 200° C
500g 2 tbsp 1 tsp small po- oil harissa tatoes 1 paste organic mint lemon
salt
wash and cut peel out into halves the pulp salt water mix and chop chop 1 tsp harissa 150g 100g paste lentils baby spinach
mix
mix drain and wash and wash dry
spread on baking paper mix with flat sides down
roast in oven for 20-25 minutes
mix
60g 100g yoghurt goat‘s cream cheese 1/2 pomegra- nade
remove mix the seeds
arrange on plate
HARISSA POTATOES WITH LENTIL SALAD
62 veggie
serves you and your colleague
Christian Theißen
Sales
63 64 THE METTWOCH
Every second Wednesday in the month
Cologne Office
Veggie option: replace meat with tofu :-)
65 GLOSSARY
agave syrup sirop d'agave Agavensirup almond drink lait d'amonde Mandelmilch almond paste crème d'amande Mandelmus almonds amandes Mandeln amaranth pops amarante soufflé gepuffter Amaranth avocado avocat Avocado pineapple ananas Ananas bacon bits dés de lard Speckwürfel bagel bagel Bagel baking powder levure en poudre Backpulver baking soda bicarbonate de soude alimentaire Natron balsamic vinegar vinaigre balsamique Balsamico-Essig banana banane Banane basil basilic Basilikum beans haricots Bohnen beef stock bouillon de boeuf Rinderbrühe bitter almond aroma arôme d'amande amère Bittermandelaroma blueberries myrtilles Blaubeeren borage bourrache Borretsch breadcrumbs chapelure Paniermehl broad beans fèves Ackerbohnen brown sugar sucre roux brauner Zucker brussel sprouts choux de Bruxelles Rosenkohl salad burnet pimprenelle Pimpinelle butter beurre Butter butternut squash butternut Butternusskürbis carrot carotte Möhre cauliflower chou-fleur Blumenkohl celery céleri Sellerie cheese fromage Käse cherry tomatoes tomates cerises Kirschtomaten chervil cerfeuil Kerbel chickpeas pois chiches Kichererbsen chili chili Chili chive ciboulette Schnittlauch chocolate chips pépites de chocolat Schokoladenstückchen
66 cinnamon stick bâton de cannelle Zimtstange coconut milk lait de coco Kokosmilch coriander coriandre Koriander corn salad mâche Feldsalat couscous semoule Couscous cream crème liquide Sahne cream cheese fromage frais Frischkäse crème fraîche crème fraîche Crème fraîche cress cresson Kresse cucumber concombre Gurke cumin cumin Kreuzkümmel curd cheese fromage blanc Quark curry curry Curry cocoa powder poudre de cacao Kakaopulver date molasses mélasse de dattes Dattel-Molasse egg oeuf Ei egg yolk jaune d'oeuf Eigelb eggplant aubergine Aubergine feta feta Schafskäse flatbread pain Bazlama (pain turc) Fladenbrot flat-leaf parsley persil plat glatte Petersilie flour farine Mehl garlic cloves gousse d'ail Knoblauchzehen ginger garlic paste pâte de gingembre et d'ail Ingwer-Knoblauch-Paste goat's milk cream cheese fromage de chèvre frais Ziegenfrischkäse granulated sugar sucre perlé Kristallzucker ground beef boeuf haché Rinderhack fennel fenouil Fenchel Gruyère cheese Gruyère Gruyère Käse ham jambon blanc Schinken harissa paste harissa Harissapaste heavy cream crème fraiche épaisse Schmand whipping cream crème chantilly Schlagsahne higher welfare sausages saucisses bio Bio-Würstchen hokkaido pumpkin potimarron Hokkaidokürbis honey miel Honig honey dew melon jaune Honigmelone leek poireau Lauch
67 lemon citron Zitrone lentils lentilles Linsen lovage livèche Liebstöckel low-fat curd fromage blanc léger Magerquark mango powder poudre de mangue Mangopulver mangold blette Mangold maple syrup sirop d'érable Ahornsirup mayonnaise mayonnaise Mayonnaise fresh ground pork chair à saucisse Mett milk lait Milch mint menthe Minze mixed beans haricots mélangés gemischte Bohnen mustard moutarde Senf nutmeg muscade Muskatnuss oats flocons d'avoine Haferflocken oil huile Öl olive oil huile d'olive Olivenöl onion oignon Zwiebel orange orange Orange oregano origan Oregano Oreo cookies biscuits Oreo Oreo-Kekse parmesan parmesan Parmesan parsley persil Petersilie pasta pâtes Nudeln pastry sheet pâte feuilletée Blätterteig peas petits pois Erbsen pepper poivre Pfeffer pepperoni pepperoni Pepperoni pickeled onions oignons marinés au vinaigre Silberzwiebeln pickels cornichons saure Gurken pistachios pistaches Pistazien pomegranate grenade Granatapfel potato pomme de terre Kartoffel quinoa quinoa Quinoa raisins raisins secs Rosinen ras el hanout ras el hanout Ras el hanout reblochon (French cheese) Reblochon Reblochon (französischer Käse) red onion oignon rouge rote Zwiebel
68 red pepper poivron rouge rote Paprika red pepper flakes flocons de poivron rouge rote Paprikaflocken red wine vin rouge Rotwein rice riz Reis rosemary romarin Rosmarin rum rhum Rum salad salade Salat salmon saumon Lachs salt sel Salz savoie white wine vin blanc de Savoie Savoie Weißwein scottish cheddar Cheddar Schottischer Cheddar sherry sherry Sherry shredded coconut noix de coco râpée Kokosraspel smoked bacon strips tranches de lard Speckstreifen sorrel oseille Sauerampfer sour cream crème fraîche épaisse Sauerrahm soy whip crème de soja Sojasahne spaghetti spaghettis Spaghetti spinach épinard Spinat spring onion cébette Frühlingszwiebel sugar sucre Zucker sunflower seeds graines de tournesol Sonnenblumenkerne sweet potato patate douce Süßkartoffel thyme thym Thymian toast bread pain grillé Toastbrot tomato tomate Tomate tomato paste concentré de tomates Tomatenmark tuna chunks thon Thunfisch aus der Dose turmeric curcuma Kurkuma vanilla aroma arôme vanille Vanillearoma vanilla extract extrait de vanile Vanilleextrakt vegetable stock bouillon de légumes Gemüsebrühe vinegar vinaigre Essig walnut oil huile de noix Walnussöl walnuts noix Walnüsse Worcester sauce sauce Worstetershire Worcestersoße yoghurt yaourt Joghurt courgette corugette Zucchini
69
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