translated from Spanish: These recipes are ideal to wear in a tupper and eat at work

When tiredness is great, getting home knowing that cooking for the other day is a real nightmare. And to get out of the way, you usually choose to make a simple – and unattractive – salad or a versatile noodles.
However, these are not the only ideal preparations to take in a “tupper” to work. There are many other simple, quick to do, that remain the same or richer overnight and do not require too strict cooling.
Inacap’s food manager, Alejandro Ramirez, told hoyxhoy that it is necessary to take into account that the texture and taste of certain foods worsens overnight, and that there are others who need to maintain the cold chain, so they are not recommended for this type transfers. These include raw meats, cooked potatoes, seasoned salads, among others.
However, there are other meals that can even improve overnight. This was confirmed by Curry’s chef Francisco Miranda, who explained that, for example, “foods containing garlic, onions and paprika, being overheated, imbue in the protein and carbohydrates a more intense flavor, delivering a more pleasant sensation “. This makes them perfect for preparing at night, leaving in the fridge overnight and taking them to work in the morning.
How to take them? Especially in this hot season, Miranda advised people who bring food to their workplace to use handbags or lunchboxes to add some cold element to help protect their contents from high temperatures.
He also suggested opting for glass wells most of the time, as they retain food better than plastic ones.
Massaman loin curryBy Francisco Miranda
Ingredients-600g seat cut into rectangles
-1 cup purple onion in feather
-2 medium potatoes, cut into medium-sized, bleached cubes
-2 tablespoons massaman curry paste
-400 cc coconut milk
-1 tablespoon tamarind paste
-1 cinnamon stick
-2 tablespoons unsalted peanuts
-1 bay leaf
-1 tba peanut butter
-2 to 3 tablespoons coriander leaves for garnish
PreparationIn a saucepan incorporate some of the coconut milk (or the one you like) and the massaman paste until well mixed. Add the rest of the milk and add the bay leaf, peanuts and tamarind paste. Once well cooked, strain.
In a wok saute the onion and brown the meat or protein of choice. Once sealed, add the massaman sauce and the pre-bleached potatoes.
Serve in a semi-deep dish – or in a well – and garnish with toasted peanuts and coriander leaves accompanied by regular rice or unseasoned white jasmine.
Spinach cakeBy Alejandro Ramirez
Ingredients-1 handful fresh spinach
-1 onion
-5 eggs
-70g milk
-50g shredded cheese
-2 or 3 slices of ham
-1 tablespoon maizena
-salt, olive oil
-butter
-breadcrumbs
Preparation Cook spinach in salted water until tender. When removing from the heat, drain. Allow to cool, drain again and chop very finely.
Finely chop the onion and put it through a frying pan with hot oil. When soft, but still white, add the chopped spinach and leave everything on the heat for a couple of minutes.
In a glass put the cornand and add a splash of milk. Move until dissolved and stir in the rest of the milk.
In a bowl beat the eggs and incorporate the milk, grated cheese and a pinch of salt. Whisk again until all mixed and add the spinach and finite chopped ham.
Move again so that the ingredients are mixed. Sprinkle a pan, sprinkle the bottom and sides with breadcrumbs. Pour the mixture into the pan and put it in the microwave until set. In general they are about 15 minutes in power of 80%. spinach pie

Original source in Spanish