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The Office Cookbook

Super-Fast and Easy Recipes That You Can Take with You at Work

by

Betty Green

Copyright 2021 by Betty Green. All Rights Reserved.

Copyright/License Page

This book is under a license which means no one is allowed to print a copy, republish it or sell it. Also, you are not allowed to distribute the content from inside this book. The only one who has permission to do these things is the author. If you came across an illegal copy of this book please deleted it immediately, if possible contact us and get the legal version.

This is a book for information and the author wont take any responsibility for the actions that the reader takes following this info. The author has done his part to check that everything inside the book is accurate. So every step that the reader follows must be done with caution.

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Table of Contents

Introduction

Apparently, The Office has been chosen as the funniest sitcom ever. And we cant actually argue about it because it is according to science. What they did is they took 120 people and they watched 10 different sitcoms and measured their laughter. If I was part of that group I think I would have laughed hard when watched The Office, so I pretty much agree with this sitcom being in the first place, how about you?

When I read about this research I wentcome on, I havent developed recipes for The Office and I started watching the sitcom again and taking notes about their food. I cant say no, I did have a fun time watching them again.

I came up with a lot of dishes and it wasnt easy to pick the best ones, so I started with my favorites and round up the number.

Now you are in luck because in this book you will learn how to make only the best dishes inspired by The Office and I am so happy that you will try them. I promise you, you will enjoy every minute, even the cooking.

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Recipe 1: Beet Root Pie

Bears. Beets. Battestar Galactica. This delicious beet root pie is one Dwight would approve of.

Yield: 12 slices

Preparation Time: 30 mins

Cooking Time: 2 hrs.

List of Ingredients:

• 8 filo pastry sheets, pre-packaged
• 5 beet roots, diced
• 5 eggs, large
• 1 3/4 oz. of basil, chopped
• 1 3/4 oz. of parsley, chopped
• 3 1/2 oz. of Feta cheese, crumbled
• 3 1/2 oz. of spinach, chopped
• 1 onion, grated
• 1 teaspoon of pepper, ground
• Oil, olive
• 7 1/2 fluid oz. of water, filtered

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How to Cook:

Wash beet root and trim stalks down. Place in saucepan. Cover it with filtered water. Bring to boil till it softens. This usually takes 35-40 minutes.

After beet root has cooked, drain and allow to cool for 1/2 hour. Wear gloves to rub beet root skin gently away. Dice into chunks. Place in large sized bowl.

To create the filling, add onion, ground pepper, cheese, spinach, basil, parsley and eggs to beet root. Mix well.

Layer the sheets of pre-made filo pastry atop each other. Brush olive oil between them as youre laying them down. Once six of the eight sheets have been laid, add beet root filling over the top.

Repeat layering till you have six of eight sheets atop filling. Each should be brushed with olive oil. Brush on thin oil layer over top.

Bake in 350F oven for an hour, or till they are a golden brown in color. Remove.

Pour 1/2 cup filtered water over top. Pour 1/2 cup water around edges. Cover with two small tea towels. Allow to set for an hour. Serve.

Recipe 2: Baklava

All Stanley likes is baklava now. And with this recipe, we can see why.

Yield: 30 pieces

Preparation Time: 45 mins

Cooking Time: 40 mins

List of Ingredients:

• 3 cups finely chopped mixed nuts, such as walnuts, almonds, and/or pistachio nuts
• 1 sticks (12 tablespoons) butter, plus teaspoons for greasing
• 14 sheets of phyllo pastry
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Syrup

• 1 cups sugar
• 1 cups water
• 1 tablespoon lemon juice
• 3 tablespoons honey
• 2 small cinnamon sticks

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How to Cook:

Preheat the oven to 350F. Line a baking sheet with parchment paper. Spread out the nuts on the prepared sheet and bake in the oven for 510 minutes. Do not turn off the oven.

Melt the butter in a saucepan. Grease a 10 x 14-inch baking pan with some of the melted butter and place one sheet of phyllo on top. Brush the phyllo with more melted butter. Continue layering the phyllo and brushing with melted butter until there are five layers of phyllo in the pan.

Mix the nuts with the sugar and ground cinnamon. Sprinkle one-third of the mixture over the phyllo, then cover with two more buttered layers of phyllo. Sprinkle half the remaining nut mixture over the phyllo and cover with two more layers of buttered phyllo. Sprinkle the nut mix over the pastry, cover with five layers of buttered phyllo, fold in all the overhanging edges. Cut the baklava, then bake for 2530 mins.

Meanwhile, make the syrup. Put the sugar water into a saucepan, stir and place over low heat until the sugar has dissolved. Increase the heat to med, bring to a boil, then add the lemon juice, honey, and cinnamon sticks. Reduce the heat simmer for 10 mins. Remove from the heat and let cool.

Pour the syrup over the baklava and let stand until the phyllo has absorbed all the syrup. The flavor of the baklava will mature for one or two days.

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