Recipes of the Week GE

Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 eggplant (500gr)

1 head of garlic

1 organic lemon

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C
2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
4. Bake for 25 to 30 minutes until golden and cooked through.
5. Remove the flesh with a tablespoon. Depending on your taste, add lemon juice, pressed garlic, olive oil, salt and pepper and spices such as cumin.

It's ready!

MagicTip: you can add 1 tbsp of tahini sauce

Allergens: contains garlic

h4. Perfect recipe for hot days ! A light and refreshing soup prepared with GRTA cucumbers and Geneva GRTA yogurts. # 1. Wash and peel the cucumber,cut into 2 halves lengthwise, remove the pips with a small spoon. # 2. In a mixer place the cucumber cut into pieces, (if you wish you can add a clove of crushed garlic), the juice of half a lemon, 2 tbsp of olive oil. # 3. Mix, add 2 natural yogurts, salt, pepper and about 15 mint leaves washed and finely cut. Mix until an even texture. (If you find it too thick, you can add a little water). # 4. Taste and rectify seasoning if necessary. # 5. Place in the refrigerator for an hour or two. h5. Serve very cold on a plate or in a glass, decorate with a thin slice of cucumber and a mint leaf. h5. Note: olive oil is not included in the pack, but available on the website.

The perfect prune tart to celebrate the Jeûne Genevois!

Ingredients:

• 1x shortcrust pastry (250 grammes)
• 300 grams prunes
• 50 grams sugar

1. On a floured work surface, roll out the shortcrust pastry into a 32 cm diameter disc. Line a tart tin with baking paper and arrange the pastry in the tin.
2. Prick the bottom with a fork and sprinkle with sugar. Preheat the oven to 220°C.
3. Wash the prunes, cut them into quarters and stone them.
4. Arrange the fruit quarters on the bottom of the cake in a rosette pattern and sprinkle the prunes with sugar.
5. Slide the pie into the bottom half of the oven and bake for about 30 minutes. Remove from the oven, let cool and then unmould before cooling on a wire rack.

Want a MagicTip ? We like to serve this pie with whipped cream or vanilla ice cream ;)

N.B.: the sugar is not included in this recipe pack

Would you like another slice?

For 4 people, this recipe contains :

250g shortcrust pastry

2-3 carrots (500g)

1 apple celery

2 eggs (1 box of 6)

1 leek (500g)

1 feta cheese

15cl milk (1l)

butter (100g)

In addition, you will need :

Salt and pepper

A pie tin

A bowl

Preparation :

1. First, prepare the filling for the quiche with the leek, celery and carrots: Peel and cut the vegetables into small pieces and then blanch them in water (they need to remain crisp as they will still be baking in the oven).

2. Cut the feta cheese into several pieces.

3. Spread the pastry in the buttered pie tin and top with the vegetables and feta cheese.

4. Make the pie crust: beat the eggs, 5g salt and 15cl milk. Place in the quiche and bake for 45 minutes.

It's ready!

The MagicTip: if you have aromatic herbs, you can add them without further ado! And with a nice salad, this dish is a real treat.

Allergens: contains lactose, celery, gluten, egg