It is lunchtime and the stomach knows this for at least an hour. Most of the time you are spoiled for choice between the same dishes and far too often it ends in the kebab shop next door. It is always better when you cook something yourself or best have something prepared. We cook regularly in the office and thanks to our cooking fairy Simon there is usually something really good going on. Since we do not want to withhold Simon's magical lunch break meals, from now on we will publish recipes à la Simon regularly. It starts with our all-time favorite, the baked potato. It is done quickly and can be served in an infinite number of variations. We always take baked potatoes with potato cream from the supermarket of our trust.
For an agency serving (4 people) you need:
2 packets of baked potato with potato cream (2 potatoes per pack)
400 g arugula
160 g nut mix
80 g pine nuts
4 beetroot tubers
1 pinch of salt
1 pinch of dried chilli
2 tbsp honey
You heat the potatoes according to the instructions in the microwave.
At the same time, you heat the pan in which you briefly roast the pine nuts. Swing a bit and then get the little friends out.
Next, the nut mixture comes into the pan and also gets a light tan.
Then rinse the pan and let it heat up again.
Now put the oil and onions in the pan. You have to lightly fry the onions and then boil and caramelize them with two tablespoons of honey.
Take the potatoes out of the microwave and cut them in half.
Place a dab of potato cream on each half of the potatoes, add a small net of arugula and then the rest of the potato cream, pine nuts, nut mix, a little chopped beetroot and some avocado.
Cut beetroot and avocado into slices as a garnish and drape everything nicely on the plates and tadaa, the feast is ready. Bon appetit!