1 litre beef stock
1 bay leaf
1 clove
Sprigs of thyme and rosemary
1 shot of cognac
Boil the stock with the bay leaf and clove for about
an hour. Before serving add the shot of cognac.
150 g plain yogurt or quark
25 g mayonnaise
1 banana, mashed
1 small apple, finely grated
1 tbsp curry powder
drizzle lemon juice
Add all ingredients together and season
with salt and pepper.
150 g plain yogurt or quark
40 g mayonnaise
40 g ketchup
Drizzle lemon juice
Shot cognac
Mix all ingredients together and season
with salt, pepper, chili pepper, paprika. Add
horseradish to taste.
150 g plain yogurt or quark
40 g mayonnaise
1 hard-boiled egg, minced
3 pickles, minced
1 tablespoon lemon juice
Add all ingredients together, sprinkle of sugar
and season with salt and pepper.
Prepare sliced meat, carrots, mushrooms and
cauliflower and broccoli in florets.
The Power of Socialisation and the Benefits of a Social Workplace
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