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Even Michelin-starred chefs take lunch with them to work. And what is most surprising, when deciding what to cook, they are also guided by the principle “the simpler the better.”
“I am embarrassed to ask colleagues to cook me something for lunch. After all, they are always busy in the kitchen! I’d rather look into the refrigerator myself and dream about what I would like today. And sometimes I take out something that I cooked at home the day before: I usually have soup for dinner, which I take with me to work in the morning. In any circumstances, I try to be attentive to what I eat, to find tasty, varied and, if possible, light meals. My lunch recipe is primarily eggs and salads, to which I add protein ingredients so that I don’t get hungry too quickly later. I have a variety of salads, but they are low in calories and low-fat sauce. This is especially important to me, because I love to try everything while I come up with a new recipe. And if the dish is successful, there may be nothing left on the plate at all! My lunch could be a nice break to take my mind off things and clear my head, but in reality, I continue to work at my desk right in the middle of the kitchen. And alas, I do everything that should not be done: I swallow lunch in 15 minutes, while reading mail, answering text messages and posting photos of my dishes on Instagram … “
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Green bean and shrimp salad with almonds
Prepare: 10 minutes
Preparation: 10 minutes
Ingredients
- 800 g green beans
- 100 ml cream
- One lemon juice
- head of shallot
- Sea salt Fleur de sel
- Chilli
- Fresh greens
- 400 g peeled boiled shrimp
- 50 g fresh almonds
Preparation
Wash the beans, tear off the tails. Place it in a pot with two liters of boiling salted water and cook for 10 minutes so that it does not boil. Put in a colander, douse with cold water, let drain.
Whisk together the sour cream, lemon juice, and finely chopped shallots in a bowl. Add salt, pepper and chopped herbs. Put beans, shrimps and fresh almond petals there. Stir carefully.
Read more:
- Let’s stop being ashamed of our food!
Salad of chicory, pears, nuts and blue cheese
For 6 people
Preparation: 10 minutes
Ingredients
For the sauce:
- 60 ml sherry vinegar
- Half a coffee spoon of sweet mustard
- 120 ml grape seed oil
- Salt, chili pepper
For salad:
- 8 chicory roots (endive)
- 300 g pears
- 150 g shelled walnuts
- 200 g blue cheese
- 10 chives
Preparation
Mix vinegar with mustard, salt and pepper. Bring to a state of emulsion by adding oil. Disassemble the chicory into separate sheets, rinse and allow to dry. Cut pears into slices.
Put chicory leaves, coarsely chopped nuts, pear slices in a salad bowl. Sprinkle with small pieces of cheese and onion feathers. Before serving, pour in the sauce and stir.