RIPE & RÅ BUSINESS LUNCHES AND CATERING
GET 15% OFF YOUR BUSINESS LUNCH ORDER!
by Chené Koscielny
Two gorgeous Norwegian sisters are spicing up office lunches around Geneva with their travel-inspired dishes – always with a Nordic touch. No more sad sandwiches or cardboard pastries – next time turn up the heat with these healthy, colourful bowls bursting with colours and flavours from their company, Ripe & Rå.
Guaranteed to unleash creativity in even the most sluggish of teams.
Heck – you may even suggest the next working lunch!
Ripe & Rå’s trademark healthy meals are made from locally sourced, mainly bio products and cooked in their own professional kitchen complete with walk-in fridge to keep everything as fresh as can be.
On the menu: Healthy salad bowls, soups, salmon on rye bread, veggie lasagna and more.
WHAT WE TRIED
We tested two of the bowls:
The Summer Bowl: An absolutely delightful mix of spiced quinoa, mango, avocado, carrot, red cabbage, beetroot hummus, sprouts, sesame seeds in a tangy honey and mustard dressing.
The Oslo Bowl: More traditionally Scandi: dill roasted salmon, barley, mixed salad, roasted fennel, radish, lemon, dill, yoghurt, extra virgin olive oil and balsamic.
Both bowls were delicious and filling, the blend of colours, especially the beetroot coloured purple hummus, carrots, mango and avo is just gorgeous.
THE CLIMAX
The raw chocolate and date snickers bar will be the best thing to pass your lips for a long time – don’t take our word for it!
WHY RIPE & RÅ
So, we felt a little bit thick when they had to explain this to us, but Ripe & Rå – stands for Ripe & Raw (duh!) Rå is Raw in Norwegian. This was lost on us.
The idea was born out of their frustration with ‘bad canteen food.”
THE GIRLS
The innovative, bubbly sisters behind this exciting brand combined their talents and flair in this start-up, which started operating in November last year.
Hannah swapped the world of corporate finance for her first love of cooking and was joined by her sister, Ulla, who had just graduated from the Hotel school in Lausanne.
HOW DOES IT WORK?
Ripe & Rå caters for business lunches on demand, sell their meals at regular lunchtime stands in companies around Geneva and the salads can be found at Indigo fitness in Rue du Rhone. In addition, they cater for events and recently catered for a big vegan birthday party.
PRICES
Their minimum order for a business lunch is CHF150 – which will provide a meal and dessert for 6 people.
THEIR MOST INSTAGRAMMABLE DISH
A vegan raw cheesecake decorated with berries and flowers!
WHAT WE DIDN’T LIKE
We hate the fact that Ripe & Rå doesn’t have a restaurant or shop where we can pop in to pick up a salad bowl or the addictive snickers bars.
They promised us they’re working on it!
SPECIAL OFFER
GET 15% OFF YOUR BUSINESS LUNCH
Minimum order: CHF150
(6 main courses and desserts)
Valid for October 2018
EMAIL: hello@ripeandra.com with code TTDGVA
as subject.
ULLA AND HANNAH SHARE TWO FAVOURITE AUTUMN RECIPES
We love all the seasons, but there is something special about autumn. It has so much to offer. The colours are amazing, and being Scandinavian we have a special love for root vegetables, soups and porridge. Mainly because we love hot and hearty soups, roasted vegetables and waking up to porridge and cinnamon spiced lattes.When the weather is changing from hot to cold it is important to fuel up on vitamins and good fats.
SPICED PORRIDGE
Ingredients
4 servings
175g rolled oats
900ml oat milk (or any milk you like)
Pinch freshly ground nutmeg
Pinch ground ginger (or more if you like ginger as much as we do)
1 tsp ground cinnamon
1 tsp cardamom
1 tsp curcuma
50g dried cranberries
50g raisins
2 red apples, 1 grated and one finely sliced
1/2 tbsp linseeds (flaxseeds)
2 tbsp runny honey
4 big tbsp coconut yogurt
METHOD:
- Mix the oats, milk, ginger, linseeds and spices together in a saucepan and place over a medium heat.
- Bring to the boil and then simmer for 6 minutes, stirring, until thickened and tender.
- Stir through the raisins,cranberries and the grated apple.
- Serve in bowls and top with the sliced apple, yogurt and a drizzle of honey.
Our very Scandinavian and favorite dish, gravlax on homemade rye bread.
HOMEMADE GRAVLAX
Ingredients
10 servings
1.5kg fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Fresh baked Rye bread, for serving
METHOD:
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish.
- Place the dill on the fish.
- Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish.
- Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil.
- Place a smaller pan on top of the foil and weight it with something heavy to put some pressure on it.
- Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill.
- With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.
- Serve with rye bread and mustard sauce. You can also serve it with chopped red onion and capers, if desired. Avocado also goes well with it!
