Three of my dear colleagues decided to bring our dinner for today. The thing is each and everyone brought different dish that made everybody happy tummy! 😉
Annemarie brought her twenty pieces boiled eggs. We got sliced brown bread. Mama Rada brought pickled bell peppers spicy and none spicy, pickled cabbage, pickled green tomatoes, her baked proja with vegetables, cheese and yoghurt. And “KAYMAK” a cheese which I love most topped on mixed salad. KAYMAK- a creamy dairy product made from milk of water cows, sheep or goats. It has a high percentage of milk fat, typically about sixty percent. And has a thick, creamy consistency and a rich taste. It is the one in red tupper ware a white cheese! As you could see in the picture above. From these region: Serbia, Bosnia, Croatia, Montenegro, Turkey, Bulgaria, Herzegovina, Iraq, and Iran.
Ajvar from Mumo the red one in a glass. And Dragica bought sliced smoked meat and sausage from her sister back home. What a wonderful time having dinner together just like one family at work.
We spend most of our waking hours at work, so it is no surprise that our workplace nutrition habits have major impact on our health. It has been said that proper workplace nutrition can help us get ahead! Bringing home-cooked food at work is more healthier than indulging on unhealthy junk food. It is the same with choosing balanced snacks and diet. Like fat-free yogurt, fresh veggies, and driking bottled water instead of coca cola, juices, Zero-calorie drinks and energy drinks. That is the reason why we choose to bring our food at work for us to eat together as healthy as we can.
Here another Tuna cake from Zlatinka, (colleague) but this time she use wholegrain toast and she garnished it differently from the first one she brought us last time.
While this one our home-cooked dinner from mama Rada. Stuffed peppers with Soja, Proja, Sarma, Carrot Salad with Garlic and homemade Bread. PROJA is made out of corn flour with baking powder, mineral water, sunflower oil and salt. A type of bread originated from Serbia, Macedonia, Bosnia, Bulgaria, Croatia and Slovenia.
What I love most here is the carrot salad with garlic and chilli. Super hot! Just like me (wink)…LOL
For dessert we got Vegan Muffins which she baked out of flour, cacao, sunflower oil, water, baking powder and I think beetroot without egg. And of course her famous cookies.
Above was brought to us both Kapan and Zlatinka. Kapan cooked her famous Sarma art from Turkish cuisine with grape leaves wrapped around a filling, green peppers, dill yoghurt and cucumber sauce with garlic too. While Zlatinka prepared Burek with ground meat and cheese, Proja, and Cabbage Salad. What a healthy and delish dinner we got!
This was our sweet or dessert baked by Zlatinka, a cacao-chocolate cake I think without egg also! In between she added a cream out of milk and a bit of white cocolate, was very good indeed!
Here is from Ivanka, a pumpkin burek. My first time to eat a pumpkin burek something salty. But she made two different kind one is this one and the other one was sweet with sugar of course. LOL… I love the salty one. Burek or Börek is a family of baked filled pastries made of a thin flaky dough known as phyllo or yufka, found in the cuisines of the former Ottoman Empire. There are wide variety of regional variations of Burek, pumpkin burek is one among them could be prepare either salty or sweet.
For dessert she baked a cake she cold it coconut cubes. I don’t know what the reason could be for this name but it is made out of cacao, flour and grated dried coconut without egg.
Teambuilding while eating together, is our motto. Maci (colleague) brought our dinner for tonight. As usual everybody are happy not only our tummy. A week ago, her only son got married so this is a sort of a treat for us.
She brought us these cold cuts/ sliced assorted cold cooked meat, we ate with bread a typical Austrian meals. Typical Austrian cuisine is rather substantial, consisting of large amounts of meat! And also Sarma a dish found frequently in Turkish cuisine. It consists primarily of cabbage or grape leaves wrapped around a filling and boiled for hours before serving. This filling is typically made using minced or diced meat, often pork, beef, or veal, which is combined with rice and other seasonings for flavor like Vegeta. Though sarma is prominent in Turkish cooking, it can be found in various parts of Central Europe such as Slovenia and Croatia.
We also had tea and fruits which was preapared by Hana for the whole group. Tea was a mixture of different herbs and lemon. She also prepared a ginger tea, my favorite among her tea range.
Photos above dessert and sweet for those who need it. I said so, for dibetic like me would be enough with fresh fruits! We are used to other cultures and lifestyles. As you can see with our healthy eating at work compared to epesode 1.