Your Future... So Sodexo

Sodexo offers many Quality of Life Services but there’s a reason we are known around the world for our food services. That’s because our teams develop recipes, prepare, cook and serve millions of people every day in 80 countries. They are trained in food safety, so they know what’s good – and how to make it delicious. So we asked them to share recipes that they like to use with ingredients that might otherwise be thrown away (wasted). This includes things like older vegetables or bread that is a little dry.

The result is this collection – featuring ideas and tastes from around the world. Some of the recipes are simple – things that require little time and culinary skill - and some are a bit more complicated and inspirational.

Beetroot and Goat Cheese Tapas
Makes 6 servings

Ingredients

Bread rolls, 3 (150g)
Beetroot (cooked), 200g
Chives, 5g
Philadelphia cream cheese, 50g
Balsamic vinegar, a few drops
Goat cheese, 180g

Directions

Finely chop the chives. Dice the beetroots. Blend into a puree. Add the cream cheese and the balsamic vinegar. Slice the goat cheese in thin half-moons. Cut the bread rolls in two (width wise). Toast the two halves. Spread the beetroot mixture on the toasted bread. Add the goat cheese slices. Sprinkle with the chopped chives. Serve with a green salad of your choice.

Recipe shared by Sodexo France

 
Broccoli Stalks Soup
Makes 5 servings

Ingredients

Broccoli stalks, 600g
Potato, 300g
Bread, 100g
Onion, 100g
Chopped garlic, 1 clove
Chopped flat-leaf parsley, ½ teaspoon
Oregano, ½ teaspoon
Salt as you wish
Chicken broth, ½ tablet
Olive oil, 1 tablespoon

Directions

Cut the onion into cubes of 5mm. Cut the broccoli stalks into smaller pieces. Peel the potatoes and cut into large cubes. Sauté the onion, garlic, broccoli and potatoes with a half tablespoon of olive oil. Add the chicken broth and about 1.5 liters of water. Cook until soft and grind in a blender. Put back into the pan, warm up and adjust the salt. Cut the sliced bread into small cubes and season with half a tablespoon of olive oil and oregano. Bake at 160°C until golden-brown. Place the cream in a serving dish and finish with croutons and chopped parsley.

Recipe shared by Sodexo Brazil

 
Herb Crusted Pork Escalope
Makes 5 servings

Ingredients

Bread, 1 slice
Plain Flour, 75g
Whole Milk, 63ml
Pork Escalope, 5 portions
Eggs, 6
Porridge Oats, 125g
Lemons, 2
Thyme, 10g
Oil Olive Extra Virgin, 1 tablespoon

Directions

  1. Prepare the breadcrumbs:
  • Sieve the flour into a tray,
  • Whisk 5 eggs and milk into another tray,
  • Remove crusts, place the bread in a blender and blend to a fine crumb and place it into a tray,
  • Pass the item to be coated through the flour, then the egg and finally into the breadcrumbs.
  1. Zest the lemon and pick the thyme, combine with the oats and breadcrumbs.
  2. Mix the remaining egg, oats and the breadcrumbs together in a bowl. Dip the pork in the mixture to coat.
  3. Heat one tablespoon of olive oil in a pan and fry the pork for 4-5 minutes on each side, or until golden brown and cooked through to 75°C.

Recipe shared by Sodexo United Kingdom

 
Harvest Vegetables, Lentils And Cheesy Toasted Bread
Makes 6 servings

Ingredients

Bread rolls, 3 (150g approx.)
Vegetable stock, 1 tablespoon
Soya mince*, 125g
Onion, 1
Mushrooms (button, chanterelle, etc.), 600g
Parsley, 10g
Sunflower oil, 3 tablespoon
Balsamic vinegar, 2 tablespoon
Frozen diced carrots, 150g
Drained Lentils, 1 can (250g)
Diced Fourme d’Ambert**, 50g
Half-fat Cream, 75g
Fresh Spinach, 150g
Salt, a pinch
Pepper, a pinch
Grated mozzarella, 125g

Directions

Mix 50 cl of boiling water with the vegetable stock. Add the soya mince Let the mixture rest for approximately 30 minutes. Cut the bread in fine slices. Peel and slice the onion finely. Clean and chop the mushrooms roughly. Chop the parsley. Fry the onions in half of the sunflower oil. Add the balsamic vinegar and continue cooking until the onions are caramelized. Remove from the frying pan and keep warm. Heat the remaining oil in the pan. Add the carrots and the mushrooms. Cook over a medium heat for 2 minutes, while stirring. Add the soya protein-stock mixture with the lentils. Cook at low heat, uncovered for 10 minutes. Add the diced Fourme d’Ambert and the cream. Stir until the cheese has melted. Season with salt and pepper to taste. Add the parsley and the spinach at the end. Place the mixture in a pie dish. Spread the caramelized onions over the surface. Arrange the bread slices on top. Sprinkle with the mozzarella. Bake at 170°C for approximately 20 minutes.


* Soya mince can be purchased in Organic shops.
** Fourme d’Ambert or any other blue cheese of your choice.


Recipe shared by Sodexo France

 
Pasta Torte-Baked with Fortina Cheese
Makes 5 servings

Ingredients

Spaghetti, 5 portions
Oil Olive Extra Virgin, 6ml
Baby Spinach Leaves, Prepared 30g
Garlic clove, 1
Tomatoes, 160g
Basil, 25g
Eggs, 3
Cooking Salt, a pinch
White Pepper, a pinch
Ricotta Cheese, 100g
Shredded Mozzarella, 70g
Fortina Cheese, 70g
Parmigiano Reggiano, Grated Fresh 30g

Directions

Chop the garlic, dice the tomatoes in 2cm pieces, chop the basil. Prepare Spaghetti according to recipe. Transfer to mixing bowl.Sauté spinach and garlic in oil for 2 minutes or until spinach is wilted. Add tomatoes and basil. Cook for 3 to 5 minutes or until tomatoes are softened. Stir into spaghetti. Toss gently to evenly distribute. Combine eggs, salt, white pepper and ricotta cheese. Mix until well-blended. Stir into spaghetti mixture. Add mozzarella, fontina and Parmesan cheeses. Mix well. Place mixture into each well-greased 2" half steamtable pan. Bake in a preheated 190°C standard (160°C convection) oven for 35 to 45 minutes or until mixture is set and top is lightly browned.

Recipe shared by Sodexo USA

 
Rice with Pumpkin Skin
Makes 5 servings

Ingredients

White rice, 200g
Pumpkin skin, 200g
Chopped garlic, 1 clove
Chopped onion, ½ medium onion
Chopped parsley (stalks), 1 ½ tablespoon

Directions

Cook the rice in the traditional way, seasoned with onion and crushed garlic. Cook the pumpkin skin in boiling salted water for 10 minutes or until "al dente". Drain the water. Mix the pumpkin skin and the rice. Place it on a platter and finish with finely chopped parsley stalks.

Recipe shared by Sodexo Brazil

 
Chicken and Vegetable Stalks Pie
Makes 5 servings

Ingredients

Cooked and shredded chicken, 1 chicken breast
Tomato sauce, 150 ml
Chili crumb, 75g
Watercress (stalks), 100g
Parsley (stalks), 100g
Eggs, 4
Flour, 150g
Chopped garlic, 1 clove
Chopped onion, ½ medium onion
Parmesan cheese, 1 ½ tablespoons
Margarine, ½ cup (tea)
Baking powder, ½ teaspoon
Salt, as you wish

Directions

Chop the onion into thin strips and sauté with margarine. Add the chicken breasts and cook over low heat, stirring occasionally. Adjust salt and set aside. Blend the chili crumb, tomato sauce, parsley and watercress stalks, the garlic, eggs, flour and baking powder. Mix it to chicken breasts. Grease a baking pan with margarine and flour. Place it all on the cake pan and sprinkle with Parmesan chees. Bake at a 160°C preheated oven for about 40 minutes until golden-brown.

Recipe shared by Sodexo Brazil

 
Classic Beef Lasagna
Makes 5 servings

Ingredients

For the Bolognaise Sauce
Rapeseed Oil, 40ml
Onions, 150g
Carrots, 200g
Celery, Bunch 100g
Garlic Clove, 3
Beef, Minced 400g
Chopped Tomatoes, 400g
Tomato Paste, 25g
Pasta Lasagne, 250g
Cheese, Grated Hard 15g
Grated Mature White Cheddar, 50g

For the Bechamel Sauce (white sauce)
Whole Milk, 600ml
Margarine, 56g
Plain Flour 1x25kg, 56g
Bay Leaves, A pinch

TIPS: Serve with mixed salad and garlic bread. If sauce is too runny thicken with a little cornflour mixed with water.

Directions

Preheat the oven to 160°C. For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the Carrots, onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the tomato purée, then stir well. Stir in the chopped tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened and season well with salt and pepper. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkleover the cheddar cheese. Preheat the oven temperature to 200°C. Cook in the middle of the oven for about 45 minutes - or until golden brown on top, bubbling around the edges and the pasta is soft.

Recipe shared by Sodexo United Kingdom

 
Lancashire Hot Pot
Makes 5 servings

Ingredients

Lamb Shoulder Diced, 500g
Rapeseed Oil, 25ml
Plain Flour, 55g
Onions, 175g
Carrots Sliced, 175g
Celery, 50g
Leeks, 75g
Potatoes - Whole Peeled, 500g
Meet Stock, 500ml
Parsley, 3g
Margarine, 10g

Directions

Chop the garlic, dice the tomatoes in 2cm pieces, chop the basil. Prepare Spaghetti according to recipe. Transfer to mixing bowl. Sauté spinach and garlic in oil for 2 minutes or until spinach is wilted.

Add tomatoes and basil. Cook for 3 to 5 minutes or until tomatoes are softened. Stir into spaghetti. Toss gently to evenly distribute. Combine eggs, salt, white pepper and ricotta cheese. Mix until well-blended. Stir into spaghetti mixture.

Add mozzarella, fontina and Parmesan cheeses. Mix well. Place mixture into each well-greased 2" half steamtable pan. Bake in a preheated 190°C. standard (160°C convection) oven for 35 to 45 minutes or until mixture is set and top is lightly browned.

Recipe shared by Sodexo United Kingdom

 
French Toasts
Makes 6 servings

Ingredients

Stale bread, 6 slices
Milk, 500ml
Eggs, 2
Butter, 100g
Sugar, 50g
Vanilla sugar, 2 tablespoons

Directions

Beat together eggs, milk and vanilla sugar. Heat butter in pan while you dunk the slices of bread into the milk mixture. Let them drain lightly and cook both slides in a pan. When golden, take them off and dust with sugar.

Tips: You can prepare caramelized apples to serve on top of the toasts.

Recipe shared by Sodexo France

 
Banana Bread
Makes 6 servings

Ingredients

Soft bananas mashed with a fork, 2
Flour, 150g
Sugar, 100g
Melted salted butter, 25g
Pecans or walnuts nuts, 100g
Egg, 1
Packet of yeast, 1

Directions

Mix everything together using a mixer. Add the dough in a buttered mold. Preheat oven at 180°C. Cook for 40 minutes.

Guest recipe from France

 
Sustainable Apple Pie
Makes 5 servings

Ingredients

Apples, 2
Flour, 150g
Sugar, 300g
Eggs, 2
Soybean oil, 50ml
Chocolate powder, ½ teaspoon
Baking powder, ½ teaspoon
Cinnamon powder, ½ tablespoon
Lemon, ½ (juice)

Directions

Peel the apples and reserve the peel. Cut the apples into small cubes and place in water with lemon juice. Blend oil, eggs and apples peel until smooth. In another bowl, place the flour, sugar, chocolate powder and cinnamon powder. Mix the dry ingredients with the smoothie by hand and the apple cubes. Finally, mix the baking powder. Place on a greased baking pan and bake at 160°C for about 40 minutes. End with cinnamon and sugar.

Recipe shared by Sodexo Brazil

 
Pear and Chocolate Bread Pudding
Makes 6 servings

Ingredients

Bread rolls, 3 (200g)
Pear, 1 large (150g)
Dark chocolate, 50g
Eggs, 4
Sugar, 75g
Milk, 15cl
Custard, 50cl

Directions

Grease a cake tin or a pie dish. Peel and dice the pear. Cut the rolls into small cubes. Break the chocolate in small pieces. Crack the eggs in a bowl. Add the sugar and the milk. Whisk to blend. Add the bread, mix until well soaked. Add the pear and the chocolate bits to 2/3 of the mixture. Put the mixture in the tin or dish. Add the remaining soaked bread. Spread evenly with a spoon. Bake at 160°C for 15 minutes, then at 150°C for approximately 20 minutes. Allow to cool. Cut in generous slices. Serve with custard.

Recipe shared by Sodexo France

 
Refreshing Green Juice
Makes 5 servings

Ingredients

Coconut water, 250ml
Apple, 3
Cabbage (stalks), 2
Lemon, 1
Sugar, as you wish
Chopped ginger, ½ tablespoon
Ice, 3 cubes

Directions

Remove seeds and stalks from the apples. Cut the apples into smaller pieces. Blend with the remaining ingredients, including cabbage with stalks. Add sugar as you wish and strain (optional).

Recipe shared by Sodexo Brazil

 
Tropical Juice
Makes 5 servings

Ingredients

Mango, 1
Pineapple, ¼
Sugar, as you wish
Water, 0.5L

Directions

Wash the peel of the pineapple, cut into small pieces and cook with the water for about 40 minutes/1 hour, until it begins to break up. Remove the seed and blend the mango with the peel along with the pineapple and the water of cooking. Add the sugar as you wish and the water to fill the glass. Blend it again, strain and serve. If desired, after strain, add ice cubes and blend it once more.

Recipe shared by Sodexo Brazil

 

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