A Multicultural Staff Lunch

We had a multicultural staff lunch at work this week. It’s something we do sporadically, where six people volunteer to make a dish each and all twenty people in our office gather to share a meal together. The aim is for us to all learn a bit about each other’s cultural backgrounds and/or share our personal favourite dishes.

staff-lunch01 staff-lunch02

The dishes made this time were:

  1. Sushi – tuna and tofu puff
  2. South Indian stirfry – string beans, carrots, coconut, and various spices
  3. Tuna quiche and caramalised onion quiche
  4. Baked potatoes
  5. Key (Tahitian) lime pie
  6. Poached plums in vanilla bean mascarpone

All the dishes were absolutely delicious! Well done to my fellow staffers who made such amazing dishes. One of them was kind enough to share her recipe for the Key(Tahitian) Lime Pie as well:

Key (Tahitian) Lime Pie

  1. Take one packet of ginger snap biscuits and put it in a food processor with a melted slab of butter (100-150gms)
  2. Press the mixture into the bottom of a springform tin, and put it into the freezer
  3. Add one jar of pure cream (375ml), one tin of sweetened condensed milk, and the juice and rind of seven limes (Key limes or Tahitian limes – whatever you can get) into a bowl, and mix thoroughly
  4. Pour the mixture on top of the biscuit base, and refrigerate for at least an hour
Quick and easy – enjoy it!