Working at Wermlands: Frunch!

on
Working at Frunch:
If you want to try working for one of the nations, you'll hear from other members and even the foremen themselves that working at lunch/frunch/brunch is the best. You get the best working hours (for example, not finishing at 02:00) and way less intensive cleaning (I'll elaborate on this later). 

Reward:
  • Free food at frunch + leftovers
  • Free food ticket to one of the pubs (there is always a vegan food option available!)
  • Thank you sittning invite 
Regular Working Hours @ 09:00 - 14:00 
My Working Hours @ 09:00 - 15:45 (I worked overtime because today there was only one worker, me, and the frunch foreman running the whole show!) 

Today's Menu:
  • Carrot pancakes 
  • Scones 
  • Sun-dried tomato hummus 
  • Salad
  • Olive bread
  • Goulash 
 The carrot pancakes I made! They're like a cross between crepes and traditional Swedish pancakes
INGREDIENTS:
  • 500 ml flour
  • 1 carrot (grated)
  • 2 tbsp baking powder
  • 2 tbsp sugar 
  • 1 tbsp vanilla sugar
  • 250 ml oat (or soy) milk
  • 150 ml water
METHOD:
  1. Mix flour, baking powder, sugar and vanilla sugar in a bowl. 
  2. Then add carrot, water and oat milk before stirring or whisking to mix well. The mixture should have a slightly runny consistency.
  3. Heat a saucepan on medium-high heat, and scoop out some of the pancake mixture. Cook on both sides, then serve!
 Scones right before we cut them up!
Scones: served!
 Olive bread topped with sun-dried tomato hummus
Hummus Recipe: 
INGREDIENTS:
  • 1 carton/can chickpeas 
  • 2 cloves garlic 
  • Pinch of salt + pepper 
  • Paprika powder (to taste, up to you)
  • Splash of olive oil 
  • 0.5 lemon juice 
  • Sundried tomatoes (to taste, up to you) 
METHOD: throw all into a bowl and blend with a stick blender until the desired consistency has been reached. 

 Garden salad
1 large lettuce mix, 5 tomatoes, 2 large cucumbers, 2 capsicums 
 Olive bread
Recipe for 1-2 loaves:

INGREDIENTS:
  • 50 gm yeast
  • 5 dl water (1 dl = 100 ml)
  • 2 dl oil
  • Lagom (just right - not too much, not too little) amount olives (black)
  • 1.2 L flour
METHOD:
  1. Combine yeast, water and oil before mixing in flour and olives. Note: the dough should be kind of sticky!
  2. Let the dough rise for about 30 minutes before adding to the baking dish
  3. Bake at 225 C for 20-30 minutes 
Goulash

[Edit: 04_03_2019 - leftover goulash with brown rice, zucchini and spinach!]

Post-Frunch Cleanup: 
After frunch you're back to work: starting by clearing all the plates from tables, scraping off the food and putting all the crockery through the dishwasher and placing it back where it belongs. You also need to put all the leftover food in to containers and bring that up to the main office or leave it in the kitchen for the night-workers' fika time (and of course, box your own leftovers). Then you wipe and disinfect all surfaces in the kitchen, and scrub/rinse the floor. 

The night workers also need to clean the floor/water residue "catchments" and clean up the tables, tablecloths and chairs. 

In Summary:
Working at frunch was a great experience. I got really close to the other working frunch foreman and we bonded over our love for musical numbers that we had playing in the kitchen and our passion for veganism. Working was fun - especially the cooking part, but it would be nicer to work when there are more people to help out with the cleaning afterwards. Other than that, would probably do again!

Comments

Post a Comment