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 -Pasta

Lars Jörg Anne IT-Solutions CPO Sales p. 6 p. 8 p. 10

Avocado-Bagel Cucumber-Feta- Cauliflower- 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 Curry Rice Salad Oat Fritters with potatoes

Irena Martina Lisa Sales Marketing Marketing p. 36 p. 38 p. 40

Tartiflette 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 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 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 2 tbsp 1 tbsp oil walnut oil cut into thin cut into thin slices half-rings 150ml 150ml cream 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

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

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 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 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

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 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 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 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 red pepper pineapple

cut in pieces mix

200g 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 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 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 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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