Tips to relax by team F&S
Part 2: Recipes to cook

Mar 26, 2020 | Posted in Work culture

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The Team of Fosbury & Sons would like to share some tips to shake up your routines. You’d be surprised what you can rustle up in the kitchen with a little more time on your hands. Our F&S Team will share some of their favorite recipes.


Part 2: Recipes to cook

"An absolute go-to apero! Super easy and always a winner."

Creamy Burrata & Roasted Cherry Tomatoes by our Project Manager, Claire:

Ingredients:

A burrata or very good buffalo mozzarella, Couple of tablespoons full cream, Cherry tomatoes, Zest of one lime, Your best olive oil, Chili flakes, Two cloves of garlic, Basil, Sea Salt, Some bread

Recipe:

Heat the oven at 220°

Cherry tomatoes, Olive oil, Sea salt, Chili flakes, Garlic & Basil in the oven for 25 min. Fill a bowl with ripped burrata & full cream and carefully place the hot tomatoes on top. Finish of with zest of one lime, a sprinkle of olive oil and some chili flakes. Eat with bread.

For more recipes of her, follow her on Instagram.



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"Comfort food without feeling guilty."

The Parmigiana di Melanzane of Jr. Digital Marketeer, Elise:

Ingredients:

3 eggplants, 1 onion, 1 garlic, 800ml passata, Splash of red wine (For extra spicy: sambal), 2 scoops of mozzarella, Parmesan cheese, Fresh herbs: basil, thyme, rosemary, oregano, Olive oil, Pepper and salt

Recipe:

Cut the aubergines into slices and place them on a plate and sprinkle them with salt. Chop the onion and garlic and cook in a pot with some olive oil. Add a teaspoon of sambal, stir well and let it cook briefly. Add a splash of red wine and let the alcohol evaporate. Then add the passata. Add some fresh herbs and season well with salt and pepper. Let the sauce simmer for a while. Preheat the oven to 190 degrees. Put a pan on the stove and add a generous splash of olive oil. Place the aubergine slices in the pan and fry them on both sides until all the olive oil has been absorbed. Do this several times and always fry them in a bottom of olive oil. Put all the fried aubergine slices aside. Take a casserole and start with a layer of tomato sauce. Place some of the aubergine slices on top and some cubes of mozzarella. Again add some tomato sauce and grate a lot of Parmesan cheese over it. Do these steps again until you finish with tomato sauce and Parmesan cheese on top. Bake in the oven for about 40 minutes.

Buon Appetito!

For more recipes of her, follow her on Instagram.

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"This healthy smoothie will knock your socks off and it’s a great pick-me-up for your immune system."

Buster Mojito Smoothie by our Front Desk & Venue Officer, Mara:

Ingredients:

1 avocado, Juice of 1 lemon, Handful of mint, ½ a thumb size of fresh ginger, 400 ml of apple juice, 200 ml of grapefruit juice

Recipe:

Roll the lemon on a work surface and squeeze the juice (removing any pips) and put in the blender jug. Scoop out the avocado flesh from its skin and add it to the blender along with the apple juice, grapefruit juice and mint leaves. Grate the ginger before adding it to the mixture as well.

Enjoy!


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"Simple, light, lemony pasta."

Lemon Pasta by our Events Lead, Julie:

Ingredients:

240g linguine, 20cl thick crème fraîche, 40g butter, Juice + zest of 1 yellow lemon, Basil, Pine nut, Parmesan cheese, Salt and pepper

Recipe:

In a cooking pan: Melt the butter and add the lemon zest. After 3 minutes, add the cream. Mix and cook for a few minutes while the cream thickens a little. Add parmesan cheese. Switch off. In a pot: Put the linguine pasta in boiling water. Stop cooking them two minutes before the indicated timing. Pour the pasta into the pan and cook for another 2min while mixing them with the cream. Add the lemon juice, salt and pepper. Serve with fresh basil and pine nuts.


Ba recipe pasta al limone

"My favourite dish in Springtime is my Creamy risotto with fresh greens or better known in Italy as the simple dish Risi e bisi."

The Risi e Bisi of our Front Desk & Venue Officer, Amelien:

Mix 1 tbs of butter with 2 tbs of olive oil. Fry 2 shallots finely chopped until they are gold coloured and add risotto rice (Arborio / Carnaroli ). Let simmer with the shallots for 2 minutes on medium heat and add a cup of dry white wine (make sure the wine is completely evaporated until you add vegetable stock). Add the vegetable stock bit by bit. When the rice has been cooking for 10 minutes add green peas and roughly chopped green asparagus (keep adding stock if necessary). When cooked for 20 minutes the rice should be more or less tender. Add freshly chopped herbs (your choice) such as basil, marjoram, thyme, and add 1 tbls of butter and finely grated parmigiano and lemon zest (optional). Turn off the stove and let it stand for a couple of minutes.

Buon Appetito!

*Tip: use organic ingredients - Italians dishes require a minimum of ingredients but they need to be of good quality in order to gain the most tasty results*

Herby green risotto

The Veggie Sweet Potato Moussaka of our Project Manager Hospitality, Nikki:

Ingredients:

500gr sweet potato, 1 onion, 3 garlic cloves, cinnamon, oregano, 70p tomato paste, 150 ml red wine, 150 ml water, 2 eggplants, flower, 500ml milk, 100gr pecorino romano, nutmeg, 2 eggs

Recipe:

Preheat the oven to 180°C. Peel the sweet potatoes and let it cook for 15 minutes. Let it cool down slightly and cut into 0,5 cm thick slices. Meanwhile chop the onion and garlic finely. Heat half of the oil in a large frying pan and fry the onion and garlic over low heat for 5 minutes. Turn the heat to medium-high, add the cinnamon and oregano and let it fry for 5 minutes. Reduce the heat and add the tomato paste, wine and water. Season with salt and pepper. Meanwhile, cut the aubergines lengthwise into 0,5 cm thick slices. Brush the slices with the rest of the oil on both sides using a baking brush. Sprinkle with salt and pepper. Place on a baking tray lined with baking paper and let it cook in the oven for about 20 minutes. Turn halfway. Meanwhile, melt the butter in a saucepan. Add the flour and cook for 5 minutes on low heat ("roux"). While stirring with a whisk, add the milk and let it boil while stirring on low heat for 5 min. Grate the cheese and add to the béchamel sauce. Season with salt, pepper and grated nutmeg. Remove from the heat. Beat the eggs and stir in the sauce. Divide 1/3 of the aubergine slices and 1/3 of the sweet potato over the baking dish. Repeat. Spread the sauce over it and let it bake in the oven for about 45 minutes. Allow to cool down for 15 minutes before serving.

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