A week of vegetarian recipes from around the world.Ideas for cooking with friends and colleagues while working from home.

From our kitchens to yours:

tortilla

parmiggiana tempura

spring rollsenchiladas

Spain

Italy

Mexico

Thailand

Japan

KässpatzenGermanyWelsh Rabbit

UK

Why doing things together brings you closer.Teams that play together stay together but working remotely can make team activities challenging. Our team at Personio was missing our team lunches so we moved online with employee-led cooking classes. Participation was very enthusiastic and everyone appre-ciated having a delicious meal at the end of the event. From this simple idea came a selection of in-ternational vegetarian recipes that we can’t wait to share with you!

Hard times at home: breaking the routineIt can be lonely working by yourself at home. Of course, you still have calls with colleagues to discuss work topics but it isn’t the same as being together with everyone at the office. Although working from home has many advantages, people miss the energy and inspiration of working in one place. New joiners especially miss the opportunity to bond with their new teammates. So, it’s impor-tant to find new ways to bring teams together and welcome new hires.

How to set up a cooking class with your teamAt Personio we use Zoom for busi-ness communication but you can use any web conferencing tool. Sim-ply set up the meeting, switch on your cameras, find a good spot for your laptop and start cooking!

It’s important for the ‘chef’ to communicate the ingredients list at least a few days in advance so everyone has what they need, but other than that it’s just an online meeting in the kitchen. Easy peasy!

A fun way tospend time together

About this eBook: As a sustainable company, many of our team prefer plant-based proteins so none of the following recipes include meat. Some do include cheese but vegans can substitute soy-based cheese instead.

Personi-Yum!

INGREDIENTS:

• 4-5 medium sized potatoes

• 8 eggs

• 1 big onion

• 1 ts Salt

• 3/4 L Sunflower Oil

• Olive Oil (optional)

Tortilla de PatatasSpanish Recipe | 2-3 people

1 | Peel the potatoes and slice them into uniform 5mm thick slices. Also, peel and chop the onio into small cubes.

2 | Crack the eggs into a bowl and season them with 1 teaspoon of salt. Beat them with a fork.

3 | Add 3/4 l. of sunflower oil in a frying pan. When the oil is boiling add all the potatoes and fry them for a while at medium-high heat, so we will get a crispy surface. When they start being gold, turn down the heat and add the chopped onions. Cook them together until the onions are not crunchy anymore, and the potatoes are soft in the inside.

4 | Drain the mixture with a colander (that oil can be reused 2-3 more times). Add the mixture to the beaten eggs and toss to coat.

5 | Add around 1 teaspoon of olive oil in the pan and then pour the eggs-potato-onion mix into it. Let it cook on medium-high heat for 1 minute. Then run a spatula around the edges and let the raw egg go into it.

6 | Use a large plate or a lid to flip the tortilla and gently slide the omelette back into the pan, previously adding another teaspoon of olive oil (so it will not stick on it). Cook this side on low heat.

And tada! You have made a real tortilla de patatas on your own! ¡Buen provecho!

TIP

Tools:

• Frying pan (Around 20 cm)

• A big dish or lid that can cover the

frying pan completely

• A colander

• Spatula

• A big bowl

• Fork

• Peeler

• Cutting Board

• Knife

Have it in the Catalan way: with Pà

amb tomàquet (tomato bread). Slice

a juicy ripe tomato in half and rub it

all over a slice of toasted bread. Add

olive oil and sprinkle with salt. Then

put a slice of tortilla on top. Enjoy!

Just 5 ingredients needed prepare the ingredients fry, drain and mix

Run a spatula in the sides to shape

(also known as Spanish Omelette)

Cook it softly from both sides

INGREDIENTS:

• 1 package tempura batter

• 1 package sushi rice

• 1 bottle frying oil

• ½ sweet potato sliced thinly

• ½ large eggplant sliced thinly

• 1 package firm tofu sliced in

rectangular strips

• 5 large mushrooms sliced in half

For the sauce

• ½ cup soy sauce

• 1/3 cup water

• ¼ cup rice vinegar

• 3-4 tsp. Sugar (to taste)

• Crushed ginger paste (to taste)

• 1 tbs. Crushed ginger.

Japanese TempuraJapanese Recipe | 2 people

1 | Wash and cook rice according to package directions. The water should be cooked away and the rice should be slightly sticky. If you have a rice cooker even better, although a normal pot will work just fine.

2 | Slice the vegetables and tofu into thin serving portions. For tougher vegetables like sweet potatoes or pumpkin remember they will need to cook through so don’t make your slices too thick.

3 | Mix the batter with water according to package instructions while heating the oil. You will end up with a watery white paste that you’ll be coating your veggies in.

4 | Dip the veggies and tofu in the batter and fry them in the hot oil until they are golden. Separate them and occasionally turn them, especially if the oil is shallow and doesn’t cover the tops of the veggies. It takes around 10 minutes and they are ready when they’re crispy on the outside and the inside of the harder vegetables is soft. Place the tempura on a paper towel to remove excess oil.

5 | While frying the veggies mix the soy sauce, mirin (a sweet rice wine that can be substituted with regular white wine or sherry), water, sugar and ginger.

6 | Serve tempura, rice and sauce in separate dishes. The best way to eat it is with chopsticks, first dipping the tempura in the sauce and briefly docking it on the rice before eating it.

Slice all vegetables ingredients for the sauce Batter texture

deep-fry the veggies

TIPThe Japanese use a sauce called

Tsuyu mixed with water, which

you can buy at a Japanese grocery

store. Don’t worry if you don’t

live near one, however, as you can

make your own with products you

can buy in most grocery stores.

Remove excess of oil before serving

INGREDIENTS:

• 1 package corn tortillas

• 1 can Frijoles, kidney or black beans

• 1 small can of sweet corn

• 1 container sour cream

• 1 jar enchilada sauce

• 1 package grated cheese

For the Guacamole:

• 3 avocados, ripe

• 1 lime, juiced

• 1 teaspoon salt

• ½ cup diced onion

• Chopped fresh cilantro

• 2 roma (plum) tomatoes, diced

• 1 teaspoon minced garlic

• 1 pinch ground cayenne pepper

(optional)

Optional:

• Tobasco or favourite hot sauce

• Fresh cilantro for garnish

• Mexican rice (Uncle Ben’s)

EnchiladasMexican Recipe | 2-3 people

1 | In a medium-sized bowl mix drained beans and corn, half the sour cream, and half the cheese. Add salt and hot sauce or seasoning (Adobo, Chipotle, etc.) to taste.

2 | Lay a tortilla flat and add a generous scoop. Roll it carefully and put it in a baking pan. Repeat with the next tortilla, and so on. Continue adding tortillas to the pan until it’s full or you run out of tortillas. The enchiladas should fit snugly side-by-side.

3 | Cover the enchiladas with enchilada sauce, hot sauce or seasoning (optional), and the rest of the cheese.

4 | Bake covered with foil for about 20 minutes, then remove the foil and continue backing until the cheese is melted and golden brown.

5 |While baking, cook the rice according to package instructions, and prepare fresh guacamole:in a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

6 | Serve the enchiladas with guacamole, hot sauce, and fresh cilantro.

Provecho!

TIPStore any leftovers in a sealed

container in the refrigerator for up

to 3 days, or freeze for up to 3 months.

Just 5 ingredients needed Mix all the ingredients in a bowl

place the filled tortillas in a baking pan serve with guacamole and rice

INGREDIENTS:

• Transparent rice paper Ø 22 cm

• 2 garlic cloves

• 200g glass noodles

• 700g white cabbage (or pointed

cabbage)

• (fresh) bean sprouts

• 2 carrots

• 4 dried morels

• 1 tsp salt

• 1 tsp pepper

• 3 - 4 tbsp Maggi (Alternatively use

bouillon. )

• ½ - 1 bottle frying oil

• sweet chilli sauce

• 1 bunch fresh parsley

• 1 bunch fresh coriander

• ½ iceberg lettuce

Spring rollsThai Recipe | 2 people I ~ 15 spring rolls

1 | Put the glass noodles and morels in 2 large bowls, pour lukewarm water over them and leave for 15 min.

2 | Wash the bean sprouts. Peel and grate the carrots. Thinly cut the cabbage.

3 | Drain the glass noodles and morels. Cut both ingredients with scissors.

4 | While heating 1 tbsp of oil, chop the garlic cloves. Fry the garlic, then add everything else (medium heat). Spice the filling with salt, pepper and a lot of Maggi.

5 | The entire filling has to cool down until it’s only lukewarm. Otherwise the spring rolls will burst open in the hot oil. Meanwhile wash your greens, put them aside, and fill a large bowl with salted water.

6 | Dip one rice paper in the water, place it on your working surface and add one tbsp of the filling in the middle of the lower third. Avoid spreading it over the whole rice paper. Fold the spring rolls once the rice paper is elastic enough. Roll it up under light pressure.

7 | Deep-fry the rolls until they are light golden from both sides (medium heat). Drain them in a sieve and keep them warm afterwards.

8 |Serve them in the original Thai style: put one spring roll in a lettuce leaf, top it with coriander and parsley and dip it into the sweet chili sauce.

Pull it over the filling Lay the right side to the middle

TIPThe ricepaper is really sticky, so

don’t roll your spring rolls on a

wooden surface. Also the spring rolls

shouldn’t touch each other before

you put them into the oil. When the

spring rolls stick to the bottom while

deep-frying, wait until it comes off

by itself to turn them over.

Lay the left side to the middle

Heat your frying oil, 2cm deep

INGREDIENTS:

• 2-3 eggplants (depending on size)

• 1L strained plain tomato sauce

• 2 packages of mozzarella

• 1 piece of Parmigiano Reggiano

• 1 bottle sunflower (frying) oil

• Olive oil

• Flour

• Tomato paste

• Basil leaves (fresh)

• Coarse and fine salt

• Black pepper

• Sugar

Additionally:

• 1 garlic clove

• 1 small golden onion

Tools:

• Casserole

• Pan for frying

• Pot for tomato sauce

Parmigiana di MelanzaneItalian Recipe | 2 people

1 | Cut the eggplants into thin slices, cover them with coarse salt and put them in layers on a plate. Let it rest for ~ 30 min. After that take the slices wash away the salt thoroughly and squeeze them.

2 | Heat up some olive oil in a pot, add the small cutted onion and garlic if wanted and fry for a moment. Add the tomato sauce and season it with a pinch of fine salt, pepper, a handful of cutted basil leaves, two tablespoons of tomato paste and a pinch of sugar. Put the sauce on low heat and let it simmer for the rest of the time (stir occasionally).

3 | Put the frying oil (~ 2cm high) into a pan and heat it up. Put a layer of flour on a plate, dip each damp eggplant into the flour, then fry the slices for ~ 2-3 min. When done, let them rest on a paper towel.

4 | Preheat the oven (220° degrees, upper- lower heat) then tear the mozzarella into small pieces.

5 | Spread a bit of olive oil & one scoop of tomato sauce into the casserole. Cover with eggplants then add some scoops of tomato sauce (until covered by a thin layer). Sprinkle with some pieces of mozzarella and grated parmesan cheese, then add another layer of eggplants. Repeat until all slices are used. Cover the last layer thinly with tomato sauce and parmesan cheese only.

6 | Put the casserole into the oven for ~ 40 min until the cheese is turning golden-brownish.

TIPHeated up leftovers the next day are

even better as all ingredients have

time to soak in. So leave some of it for

the next day ;).

Slice the eggplants Season the saucePurge the eggplants

Rest the eggplantsBread the eggplants Fry the eggplants

ENJOY!Start layering Add the cheese

INGREDIENTS:

• 4 pieces of toast

• 1/2 package grated cheese

• 1 small small bottle of beer

• 1 tsp French mustard

• Marmite to spread on the toast

(thinly!)

• Tomato chutney

For the Salad

• Washed leafy or field salad

• ½ small diced red onion

• Oil and balsamic vinegar mix

• Dash of sugar to sweeten acidity of

vinegar

• Fresh pressed or dried garlic (to taste)

Note: Feel free to serve with any

salad but the leafy greens and

vinaigrette go very well with the

pungent cheese.

Welsh Rabbit Brittish Recipe | 2 people

Welsh Rabbit is a mispronunciation of ‘rare bit’ and despite it’s meaty sounding name contains no meat or rabbit whatsoever. It’s a simple yet satisfying meal that is super easy to make.

1 | Toast the bread.

2 | In a small saucepan mix cheese, half bottle of beer and mustard. Heat gently until cheese is melted and sauce is smooth and creamy.

3 | Lay out two pieces of toast in a greased baking pan and cover with the cheese sauce. Optionally you can also spread Marmite thinly on the toast for additional flavour before adding the sauce.

4 | Bake at 180° until cheese is slightly golden brown then remove and add a second piece of toast on top. Bake once more until cheese is slightly crispy with a bit of brown.

5 | Soak both pans immediately after use!

6 | Tranfer the ‘Rabbit’ to two plates and serve with salad and chutney. Tomato works best but feel free to experiment with inferior chutneys.

Bon appetit!

TIPAlthough I like my rarebit made with

seedy wholemeal toast, which I think

gives a more interesting texture and a

pleasantly malty flavour, I respect your

right to use any sort of bread you like

Serve with salad and chutney

prepare the sauce Cover the toasts Bake them until golden

INGREDIENTS:

For the Spätzle:

• 500g flour

• 250ml water

• 1 tsp salt

• 5 eggs

• 150g Emmentaler

• 180g Bergkäse

• 30g butter

• salt, pepper

• 3 large onion

• oil

• chive

Special tool:

Spaetzle slicer = Spätzlehobel, if you

don’t have one, buy about 500g of

prepared Spätzle

Serve with a simple lettuce with

vinegar-oil dressing.

German Recipe | 4 people = 1 casserole

1 | Cut the onions into thin rings. Fry them in oil until they’re lightly browned (low heat, takes a lot of time). If they’re too dark, they’ll taste bitter.

2 | Put flour, eggs, water and salt in a bowl. Traditionally the dough is beaten by hand, otherwise use a mixer.

3 | Preheat the oven to 120° upper/lower heat. Bring salted water to the boil in a pot.

4 | Grate and mix the whole cheese.

5 | As soon as the water boils, use a spaetzle slicer (=Spätzlehobel) to slice the dough into the water in portions. When the Spätzle float to the surface and the water comes to the boil again, skim them with a slotted spoon. Pour into the casserole. 6 | After the first layer of Spätzle, spice them with salt and pepper. Then add a layer of cheese. This is repeated until it is finished with a layer of cheese.

7 | Place the casserole in the oven until the cheese has melted.

8 | Melt the butter, pour over the cheese and mix well. If necessary, add salt and pepper. Top with the brown onions and chive. An guada!

TIPIf you like strong cheese, you can

replace 30g of the Bergkäse with

30g Weißlacker.

Only for real cheese lovers!

Allgäuer Kässpatzen

Prepare the dough Grate the cheese The Spätzle swim on the surface

Spätzle and cheese layered Brown for about 20 minutes