If there is one thing that is important to us, it is that you can be yourself as an employee here. We constantly strive to create an inclusive and equitable workplace where each of us can grow and be his/her/their authentic self every day. We strive for unity in diversity. That is what we want to pay extra attention to during this DEIB (diversity, equity, inclusion & belonging) week.
What’s in the lunchbox?
Diversity is in many corners. But if there is anything that can bring people together, it is dining together! So in this article, we would like to introduce you to some international dishes. No more classic sandwiches and salads. Colleagues from different countries show what they eat at lunch. It makes our mouths water!
Some recipes from our colleagues
Kleinur from ijsland
These Icelandic doughnuts couldn’t be more tasty!
50 pieces of Kleinur
- Frying oil
- 5 cups of flour
- 2 cups full-fat yoghurt
- 115 g cold butter cut into small cubes
- 1 cup of sugar
- 1 1/2 tsp baking soda
- 6 tsp baking powder
- 2 tsp ground cardamom
- 2 eggs
- Mix half of the flour with the cubed butter to a fine, crumbly substance. Add the rest of the flour, sugar, baking soda, cardamom and baking powder. Knead everything well.
- Make a dimple in the middle of the mixture. Put in the eggs and the yoghurt. Mix the flour into the egg-yoghurt mixture until you have a good dough. Add some flour or yoghurt if necessary. However, do not knead the dough for too long as the dough will become tough.
- Divide the dough into two equal pieces. Cover them with a cloth and refrigerate for 30 minutes.
- Place half the dough on your floured work surface. Sprinkle some flour on top. Roll out the dough into a rectangle of about 50 x 35 cm. Cut the dough into 5 long strips. Cut each strip into 5 equal diamond-shaped pieces.
- Make a cut in the middle of a squared area. Grab the dough by a point and pull it through the cut. Make the Kleinur from the 2 pieces of dough in this way.
- Heat the frying oil in a pan or deep fryer (175 °C). Slide 5-6 Kleinur into the oil at a time. Fry the Kleinur on one side until golden and then turn them over. Fry the other side until golden.
- Let the Kleinur drain on kitchen paper and cool. Finally, sprinkle with icing sugar.
bentobox from japan
You can make the Bento box from Japan as different as you like. Below, though, you can find a typical recipe. Enjoy!
The Japanese omelette:
- 6 eggs
- 50 g sugar
- 50 ml dashi broth
- 1 tsp Japanese soy sauce
- groundnut or soybean oil
Tatsuta-style chicken:
- 600 g deboned chicken legs with skin, in pieces
- 50 g cornstarch
- 75 ml of soy sauce
- 5 ml mirin
- 25 ml sake
- 25 g freshly grated ginger, the juice
Grilled salmon:
- 600 g fresh salmon fillet, sliced
For the sauce:
- 5 ml soy sauce
- 5 ml mirin
- 2 ml of sake
- 2 ml of water
- 2 g sugar
Japanese black seaweed:
- 20 g dried Hijiki (algae)
- 1 dash of sesame oil
- 10 g sugar
- 1 tsp Japanese soy sauce
- 100 ml dashi broth
- 1 tsp sesame seeds
The rice balls:
- 400 g cooked rice
- 4 small sheets of nori (seaweed leaves)
- for the finishing touch: piece of fruit – sprig of parsley – piece of lemon
- extra: tamagoyaki pan – bamboo or sushi mat – deep fryer – brochette sticks – bento box
Tamago Yaki / Japanese omelette
- Mix the eggs with the sugar and dashi broth. Warm a “Tamagoyaki” pan or non-stick pan with a dash of groundnut or soybean oil. Fry the omelette layer by layer and flip. Turn the omelette into a bamboo mat. Let cool for 20 minutes and cut into slices.
Tori no tatsuta-age / Tatsuta-style chicken
- Mix the chicken pieces with the marinade ingredients and leave for 5 minutes. Roll the chicken through the cornstarch and mix well. Deep-fry the chicken pieces golden brown in a hot fryer. Drain and let cool.
Shake Teri-yaki / grilled salmon
- Stick the salmon pieces on a brochette stick and grill them (on the grill, in the oven or in the pan). Meanwhile, mix all the ingredients for the sauce and warm up in a saucepan. The sauce is ready when all the ingredients have dissolved. Brush the salmon with the sauce and grill for a few more minutes.
Hijiki / Japanese black seaweed
- Soak the hijiki in cold water for 10 minutes. Sauté the hijiki in a dash of sesame oil. Stir in the sugar and deglaze with the soy sauce and dashi stock. Finally, add the sesame seeds and simmer for 5 minutes.
Onigiri / rice balls
- Make four balls of the rice and wrap them in a small sheet of nori.
briGadeiros from brazil
Ingredients
- 1 tbsp butter
- 1 can of condensed milk
- 3 tbsp cocoa
- chocolate sprinkles
- Put the butter in a saucepan and let it melt but not brown.
- Add the contents of one can of condensed milk.
- Stir in the 3 tbsp cocoa and bring to the boil.
- Let this cocoa gel reduce just until it starts to thicken.
- As soon as you can draw a ‘line’ across the bottom of the pan, cocoa mixture is sufficiently cooked.
- Put the cocoa mixture in a bowl and leave to cool. Be careful as it is very hot!
- Once your brigade egg mixture is at room temperature, you can turn it into balls. Grease your hands with a little butter, it works easiest.
- Roll each ball through the sprinkles and place on a plate.
- Let them stiffen further in the fridge and remove them just before serving.
stronger together, thanks to our differences
So you see, we are all unique! In an international company like ours, we know that those differences only make us stronger. DEIB therefore gets a central role from us. That is what we believe in! Unity in diversity.
