Summer recipes

Summer Lasagna Rolls (Italy)

lasaAuthor: Maria Laura Calia, Italy

Do you know that feeling when you’re craving a big plate of delicious and creamy lasagne, but it’s definitely too hot to turn on the oven? Well, being italian and great fan of meat free lasagne, I know what I mean. Therefore, here I am with a healthy and fresh summer version of this beloved dish.

Ingredients (serves 2):

4 lasagna sheets

For the filling:
• 200 gr ricotta cheese (or silken tofu for a vegan version)
• 50 gr fresh baby spinach
• 1 tbs olive oil
• 1 tbs lemon juice
• spices to taste (salt, black pepper, garlic powder)

For the sauce:
• 200 gr cherry tomatoes
• 4 sundried tomatoes
• 2 spring onions (only the white part)
• 1 tbs olive oil
• 1 tsp salt
• pinch of sugar
• fresh basil


  1. Chop the spinach and season with olive oil, lemon juice, salt, pepper and garlic powder.

  2. Add the ricotta cheese (or the tofu) and stir well to combine. Set aside.

  3. Soak the sundried tomatoes in hot water for 10/15 minutes. Meanwhile, cut the fresh tomatoes and remove the seeds.

  4. Blend all the ingredients for the sauce, except the basil, adding a splash of water if necessary. Chop the basil and add it to the sauce. Set aside.

  5. Boil the lasagna sheets in salted water, following the instruction on the package.

  6. Assemble the rolls by spreading 2 tbs of filling on each one. Roll it and cut in half.

  7. Serve with plenty of fresh tomato sauce and enjoy!

Recipe competition

Join OC summer vegetarian recipe competition!

finalcallWe already had a Winter competition followed by a Spring competition, it is now time to open our Summer vegetarian recipe competition.

Summer is a good time for cooking, with a large variety of fresh fruits and vegetables available. Share with us one of your favourite traditional summer vegetarian recipe!It will be published in our blog and the most popular recipe will be rewarded. We are preparing an Office cuisine apron for your cooking and YEE goodies!

All you need to do is to send us your recipe and a photo until 17th of July 2016 at

Wishing you to be inspired and looking forward for your entries!

Spring recipes

Sicilian Salad

Maria Giulia Spinoso_Sicilian Salad_ItalyAuthor: Maria Giulia Spinoso, Italy

Ingredients (for 4 people):
-3 oranges
-2 fennels
-1 shallot
-black olives as required
-2 kiwi
-extra virgin olive oil, salt, pepper as required

Wash the fennel and cut them into slices, peel the oranges and cut them into wedges, peel the two kiwi and cut them into small pieces, finally, cut also the shallot into small pieces.

Mix all fruits and vegetables in a bowl, adding the black olives too.
Dress the salad with extra virgin olive oil, salt and pepper as desired. Mix well and serve.

Spring recipes

Albanian “Ferges”

Ines Cilka_Ferges (Albania)Author: Ines Cilka, Albania

‘Ferges’ with tomatoes and peppers, which originally means something fried, in fact it is a thick sauce which can be eaten with bread.

For 4 persons you need:
-5 fresh tomatoes
-5 peppers ( yellow, green , red depends on your choice)
-3 cloves of garlic
-5 spoons of curd (cottage cheese)
-3 eggs
-chili powder
-salt, pepper
-olive oil

We start by cleaning with water the peppers, clean up from the seeds the inside part and cutting in small pieces. The small pieces with the garlic will be fried for approximately 10 minutes in a pan with olive oil in a medium temperature range of oven.

In the mean time we put the tomatoes in a mixer till we will have a pure mass of fresh tomatoes.

We add the mass of tomatoes into the pan and low the temperature and let it till the oil will come all in the surface. Subsequently we add the curd, eggs, chili powder, pepper, parsley as we prefer to give the flavor and the taste. We mix with the spun and let it for other additional 3-4 minutes.
The dish can be eaten also cold.

Enjoy the meal!

Recipe competition

Competition Rules 2-Check out the recipes participating in the competition.
-Find your favourite and click on ‘”Like” it on Facebook’ at the bottom of each post.
-Press the “Like” button on Facebook for your favourite recipe.
-The competition and voting will be open until 21st February 2016.
– The winning recipe will be decided based on the number of “Likes” in the ‘Office cuisine – Winter recipe competition’ Facebook album.

Winter competition

Muesli bars

Malgorzata Zubowics_Musli bars 6Author: Malgorzata Zubowicz-Thull, Poland

3 bananas
3 spoons of honey
1 glass of oat flakes
70 g sunflower seeds
70 g pumpkin seeds
70 g cranberries
70 g nuts
any other seeds, nuts, dry fruits you like

Time of preparation: 20-30 minutes


These healthy muesli bars are perfect as a snack or dessert. Cut and smash bananas into puree. Then add all other ingredients and mix it together. You can fry a bit seeds and nuts before adding them. Put a baking paper on the baking pan and spoon mixture into pan. Use a large metal spoon to press down firmly. Bake 20 minutes in temperature 180 degrees. Then let it to cool and cut into squares.

This recipe is not only vegan but also sugar free. If bananas are sweet enough, you don’t even have to add honey.
Malgorzata Zubowicz_Musli bars small 1

Malgorzata Zubowicz_Musli bars small 2










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Winter competition

Chickpea Vegetable Soup

Vladimir Jordanov_Chickpea Vegetable SoupAuthor: Vladimir Jordanov, Macedonia

It is not an unfamiliar fact that Balkan cuisine, including the Macedonian, mostly consists of meat. Still, many people don’t know that we also have many recipes that are made entirely of vegetables. The following recipe is one of the many Macedonian stews that are tasty, healthy and environmentally-friendly at the same time. This stew is not only healthy [rich with protein and fiber], but also simple to make, and it is perfect for warming you up in winter.

Prep time: 10 minutes; Cooking time: 25 minutes; Total time: 35 minutes; Serves: 8

1 tablespoon butter
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 carrots, sliced into thin rounds
4 celery stalks, thinly sliced
4 garlic cloves, minced
1 bay leaf
salt and fresh ground pepper, to taste
500 grams chickpeas, drained and rinsed well
500 grams diced tomatoes, undrained
½ teaspoon ground turmeric
3 cups vegetable soup
1 cup water

1. Heat butter and oil in a soup pot over medium heat.
2. Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8
minutes, or until vegetables are tender.
3. Stir in chickpeas and tomatoes; season with turmeric.
4. Add vegetable broth and water; mix until well combined, turn up the heat to high and bring mixture to a boil.
5. Lower the heat to a simmer and continue to cook for 10 more minutes.
6. Remove from the heat.
7. Taste for seasonings and adjust accordingly.
8. Serve.


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