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Asparagus pastries of Valais

about the recipe

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

2 products in this Recipe

France

Green asparagus

500 g

1

CHF15.90

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.90

Add to cart (CHF21.80)

Asparagus pastries of Valais

Price CHF21.80

417 kcal

30 min

4

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Baba ganoush

about the recipe

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

3 products in this Recipe

Genève

Organic Eggplants GRTA

500 g

1

CHF3.90

Sicile

lemon

1 pc

1

CHF1.20

Suisse

Organic garlic head

1 pc

1

CHF1.20

Add to cart (CHF6.30)

Baba ganoush

Price CHF6.30

162 kcal

45 min

2

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Mayo free angeled eggs

about the recipe

How about a little cloud of heavenly lightness for the starter ?

For 6 people, this recipe contains:

6 eggs

100 grams of ricotta cheese

1 lemon

In +, what you will need:

Salt, pepper

Paprika

A fork

An electric whisk or a food processor

A bowl

Two small spoons

Preparation:

1. Gently immerse the eggs in boiling water and cook for 9 to 10 minutes. Once cooked, plunge the eggs into cold water and let cool.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. Using two small spoons, fill each half of the white egg with the ricotta filling.

It's ready! 

The MagicTip: Sprinkle with paprika for a pretty presentation!

Allergens: contains egg and dairy products.

3 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Sicile

lemon

1 pc

1

CHF1.20

Geneve

Artisanal Cow's milk ricotta

400 g

1

CHF9.90

Add to cart (CHF16.05)

Mayo free angeled eggs

Price CHF16.05

96 kcal

40 min

6

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Oven baked local ricotta

about the recipe

A new way to eat ricotta!

For 4 people, this recipe contains:

400 gr cow ricotta cheese

2 tablespoons of olive oil

In addition, you will need: 

Salt and pepper

Preparation:

1. Drain the ricotta by placing it in a sieve over a bowl for at least 30 minutes. The ricotta must be drained of as much water as possible.
2. Cut the drained ricotta into thick slices (2-3 cm thick).
3. Line a baking sheet with parchment paper and place the ricotta slices on it. Season with salt and pepper (you can also add oregano or dried basil, for example).
4. Bake at 180° C (ventilated oven) for about 15-20 minutes. The ricotta is ready when the remaining water has evaporated and the surface has a golden brown crust.

It's ready to go!

MagicTip: For a MagicApéro, we recommend serving it on small slices of sourdough baguette for creamy crostini. This baked ricotta is also delicious inside a grilled vegetable sandwich!

Allergens: contains lactose

2 products in this Recipe

Italie

Extra Virgin Olive Oil, Frantoio Muraglia

0.5 l

1

CHF22.90

Geneve

Artisanal Cow's milk ricotta

400 g

1

CHF9.90

Add to cart (CHF32.80)

Oven baked local ricotta

Price CHF32.80

162 kcal

20 min

4

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Parmesan cheese tiles

about the recipe

1 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Add to cart (CHF6.90)

Parmesan cheese tiles

Price CHF6.90

500 cal.

30 min.

6 per.

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Parmesan twists

about the recipe

Parmesan Twists

Perfect to complete an impromptu aperitif, these homemade twists will delight your guests.

Ingredients for 4 people:

• 1 x puff pastry
• 1 x grated parmesan cheese (100gr)
• 1 x egg

1. Roll out the puff pastry. Cover the dough with an egg yolk slightly diluted with water. Sprinkle with grated Parmesan, salt and pepper.
2. Fold your dough in half, then cut into strips about 1 cm wide. Twist each strip and place them on a baking sheet. Brush with the remaining egg yolk and sprinkle again with Parmesan cheese.
3. Bake for 10 min at 200°. Your twists should be golden brown.

To vary the twists, replace the parmesan cheese with gruyère cheese, or pesto.

Ingredients in italics are not included in the recipe but can be added to your basket. 

2 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.90

Add to cart (CHF12.80)

Parmesan twists

Price CHF12.80

1260

20 min

4

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Spanish Tortilla

about the recipe

Your 100% local tortilla

For 2 people, this recipe contains: 

800g of potatoes 

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Add to cart (CHF9.05)

Spanish Tortilla

Price CHF9.05

346 kcal

45 min

4

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Veggie stuffed mushrooms

about the recipe

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Aigle

Button mushrooms

250 g

1

CHF3.45

Lucerne

Organic white onions

300 g

1

CHF1.90

Add to cart (CHF9.25)

Veggie stuffed mushrooms

Price CHF9.25

73 kcal

45 min

4

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"Fricassée" of green asparagus

about the recipe

So fresh !

For 4 people, this recipe contains :

1 kg of green asparagus

1 bunch of spring onions

100 gr of dry smoked Valais bacon

4 fresh eggs

1 bunch of chives

In addition, you will need :

Salt and pepper

1 tbsp. balsamic vinegar

2 tbsp. olive oil

Preparation :

1. To begin, wash the vegetables and then trim the stems of the asparagus before cutting them into 3 cm long sticks.

2. Then chop the spring onions. It is not necessary to keep the leaves.

3. Next, cut the bacon into thin strips.

The ingredients are ready! Now let's start cooking.

1. In a frying pan or casserole, sweat the onions and lardons for a few minutes, until they start to take on colour. Add the asparagus and cook for about 15 minutes, stirring regularly.

2. Meanwhile, heat water for the eggs. Cook them for 6 minutes to get a "soft" cooking. When the time is up, run them under cold water and gently peel them.

3. Arrange the asparagus and bacon in soup plates. Then add the chopped herbs while the asparagus is cooking, and finally place the warm soft-boiled egg in the centre. A little olive oil and balsamic vinaigrette, a little salt to season the egg and you're done.

It's ready!

The asparagus is a bit crunchy and the smoked bacon makes this dish extremely tasty! A real springtime treat!

4 products in this Recipe

France

Green asparagus

500 g

1

CHF15.90

Suisse

Organic green onions

1 pc

1

CHF4.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Suisse

Lardons préparés "minute"

100 g

1

CHF4.90

Add to cart (CHF29.95)

"Fricassée" of green asparagus

Price CHF29.95

110 kcal

30 min

4

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Beef and chard wok

about the recipe

A delicious dinner ?

For 4 people, this recipe contains :

800g thinly sliced beef

500g chard ribs

In addition, you will need :

Salt and pepper

1 tbsp. wheat flour

1 tbsp. olive oil

5 tbsp. soy sauce

Preparation :

1. Wash and chop the chard leaves and cut the stems into sections

2. In a bowl, coat the chopped beef with the flour

3. In a wok, pour olive oil and sauté the ribs for 5 minutes with the soy sauce. Then add the sliced beef. 

4. Adjust the seasoning with salt and pepper, let cook for another 5 minutes on high heat.

It is ready!

The MagicTip: we let you choose the accompaniment of rice or noodles, we are too indecisive for that ;)

2 products in this Recipe

Suisse

Freshly cut thin slices of beef - Suisse Garantie

200 g

1

CHF10.90

Vaud

Swiss Chard GRTA

500 g

1

CHF5.90

Add to cart (CHF16.80)

Beef and chard wok

Price CHF16.80

450 kcal

20 min

2

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Beef meatball with celery and potato purée

about the recipe

Let's roll !

For 2 people, this recipe contains : :

butter

milk

1 bunch of chives

2 minced beef steaks

1 celery

1 bunch spring onions

1kg Agria GRTA potatoes (there will be leftovers ;-) )

100g of rampons

In addition, you will need :

Salt and pepper

1 tablespoon of olive oil

A casserole dish

A frying pan

Preparation :

1. Peel the potatoes and celery. Cut them into pieces and cook them in a pressure cooker (10 minutes) or in a casserole (30 minutes).

2. During this time, make the rampons coulis by mixing it with a little water and a few drops of olive oil. Add salt and pepper to taste and mix.

3. Peel the spring onions and cook them in boiling salted water.

4. For the meatballs, mix the minced meat with the chopped chives. Shape the meatballs and cook in a pan with oil and butter.

5. Once the potatoes and celery are cooked, mix the mash with the heated milk in a bowl, add a knob of butter and a little pepper.

It's ready !

The MagicTip : If you like, add some thyme when cooking the meatballs, they will be really good.

Allergens: contains lactose, celery, onion

7 products in this Recipe

Genève

Celeriac GRTA

500 g

1

CHF3.60

France

Chives

30 g

1

CHF2.40

Fribourg

Butter

100 g

1

CHF2.40

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Suisse

Beef burger "minute" GRTA

120 g

2

CHF5.95

Genève

Whole milk from Geneva

1 l

1

CHF2.25

Genève

Lamb's lettuce GRTA

100 g

1

CHF4.90

Add to cart (CHF29.20)

Beef meatball with celery and potato purée

Price CHF29.20

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Beef meatballs

about the recipe

4 products in this Recipe

Genève

Ground Charolais beef

500 g

1

CHF16.95

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Suisse

Organic garlic head

1 pc

1

CHF1.20

Add to cart (CHF25.00)

Beef meatballs

Price CHF25.00

1267 kcal

20 mn

4

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Breakfast Sandwich

about the recipe

4 products in this Recipe

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF7.90

Angleterre

Cheddar

200 g

1

CHF10.90

Genève

Bagel nature - décongelé

120 g

1

CHF1.95

Genève

Thawed Poppy seed Bagel

120 g

1

CHF1.95

Add to cart (CHF22.70)

Breakfast Sandwich

Price CHF22.70

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Brochettes d’agneau à l’ail et salade grecque

about the recipe

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

France

2 Lamb skewers - Herbs of Provence marinade

180 g

2

CHF12.90

Genève

Local cucumber

1 pc

1

CHF3.20

Add to cart (CHF32.90)

Brochettes d’agneau à l’ail et salade grecque

Price CHF32.90

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Caesar salad

about the recipe

A deliciously creamy salad

For 2 people, this recipe contains: 

1 batavia salad

2 slices of crusty bread

1 chicken fillet

1 egg

25 g grated parmesan cheese

1 lemon

1 clove of garlic

In addition, you will need:

salt and pepper

15 cl of olive oil

2 tbsp. capers

1 tbsp. mustard

1 frying pan

1 salad bowl

1 hand blender

Preparation:

1. Cut the slices of bread into croutons and fry in a little oil. Set aside.

2. Next, cut the chicken into strips and fry in the pan until cooked.

3. In a salad bowl, tear the washed and wrung-out salad leaves. Add the croutons.

4. Prepare the sauce: cook the egg for 1.5 minutes in boiling water, peel and break the egg in the bowl of a hand blender.

5. Add 25 g of grated parmesan, 1/2 tbp. of mustard, the juice of one lemon, 1 clove of peeled garlic, 15 cl of olive oil, pepper and salt (2tbsp. of capers if you have some) to the bowl. Blend, adjust the seasoning and add to the salad.

6. Add the grilled chicken

It's ready !

The MagicTip: For an extra touch of deliciousness, you can add lardons or chavings of parmesan cheese to this Caesar salad. The sauce can pe prepared in advance and stored in the fridge.

Allergens: contains mustard, garlic, gluten and egg.

7 products in this Recipe

Suisse

Chicken breast - Suisse Garantie

200 g

1

CHF8.90

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Sicile

lemon

1 pc

1

CHF1.20

Suisse

Organic garlic head

1 pc

1

CHF1.20

France

Oak leaf lettuce

1 pc

1

CHF3.60

Genève

Pain Mini-Lion d'Or livre courte

500 g

1

CHF4.90

Add to cart (CHF30.55)

Caesar salad

Price CHF30.55

435 kcal

20 min

2

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Chicken Pie locale

about the recipe

4 products in this Recipe

Aigle

Button mushrooms

250 g

2

CHF3.45

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Genève

Sliced chicken breast GRTA

180 g

2

CHF9.90

Genève

Pâte feuilletée sous-vide

250 g

2

CHF5.90

Add to cart (CHF40.10)

Chicken Pie locale

Price CHF40.10

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ChickenBurger local

about the recipe

2 products in this Recipe

Genève

Home-made sesame bun (for burgers)

1 pc

1

CHF1.95

Suisse

Poultrymeat burger

150 g

1

CHF5.95

Add to cart (CHF7.90)

ChickenBurger local

Price CHF7.90

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copy of Magic Croque-Acolyte du chalet

about the recipe

5 products in this Recipe

Genève

Raw ham from Geneva - Du Palais - Sliced

100 g

1

CHF8.40

Lucerne

Organic white onions

300 g

1

CHF1.90

Fribourg

Butter

100 g

1

CHF2.40

Suisse

Cheese slices for burgers, Bruand

165 g

1

CHF7.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

1

CHF4.90

Add to cart (CHF24.30)

copy of Magic Croque-Acolyte du chalet

Price CHF24.30

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Epaule d'agneau confite à l'ail et au citron

about the recipe

3 products in this Recipe

Sicile

lemon

1 pc

2

CHF1.20

Suisse

Organic garlic head

1 pc

1

CHF1.20

France

Leg of lamb from Adret

1 kg

1

CHF59.90

Add to cart (CHF63.05)

Epaule d'agneau confite à l'ail et au citron

Price CHF63.05

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Filet de bœuf au poivre à la crème

about the recipe

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Suisse

Rump steak

180 g

2

CHF12.90

Madagascar

Ground 5 peppers (15g)

15 g

1

CHF4.20

Add to cart (CHF30.90)

Filet de bœuf au poivre à la crème

Price CHF30.90

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Fresh finely cut Swiss beef & broccoli

about the recipe

3 products in this Recipe

Suisse

Freshly cut thin slices of beef - Suisse Garantie

200 g

1

CHF10.90

Lucerne

Organic white onions

300 g

1

CHF1.90

Italie

Organic broccoli

500 g

1

CHF4.90

Add to cart (CHF17.70)

Fresh finely cut Swiss beef & broccoli

Price CHF17.70

653 kcal

15-20 min

2

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Fresh tagliatelle with home-made bolognese sauce

about the recipe

Fresh homemade bolognese tagliatelle that everyone loves!

Fresh tagliatelle in Bolognese sauce (pure beef) homemade according to Italian tradition! A 100% natural recipe.

To make this dish, nothing could be simpler: in a small saucepan, heat the Bolognese sauce over low heat. In another large pan, cook the fresh tagliatelle for 3 minutes in boiling salted water.

Place the previously drained pasta in a deep dish. Optional: add a knob of butter to the pasta and mix. All you have to do is pour the Bolognese sauce over the tagliatelle and enjoy!

For a complete experience, we strongly recommend adding grated Parmiggiano Reggiano available in the cheese tab.

2 products in this Recipe

Genève

Tagliatelle - fresh and homemade

500 g

1

CHF8.90

Genève

Home made Italian Bolognaise sauce - 100% beef

350 g

1

CHF9.90

Add to cart (CHF18.80)

Fresh tagliatelle with home-made bolognese sauce

Price CHF18.80

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Herbed lamb shoulder

about the recipe

After the egg hunt, it's time to eat!

For 4 people, this recipe contains:

1 shoulder of lamb (about 1kg)

1 bunch of rosemary

1 bunch of parsley

5 mint leaves

1 sprig of thyme

50 g of butter

5 cloves of garlic

1 glass of white wine

In addition, you will need:

6 tablespoons of olive oil

salt and pepper

A frying pan

A bowl

An ovenproof dish

Preparation:

1. Preheat oven to 210°C.
2. Peel the garlic cloves. Remove the leaves from the thyme, rosemary, mint and parsley.
3. Chop aromatic herbs and garlic very finely. Season with salt and pepper and oil the mixture thoroughly.
4. Make deep cuts in the leg in 6 or 7 different places. Insert strips of butter in each incision and rub the meat with the oil, herbs and garlic mixture.
5. Place the lamb shoulder in an oiled ovenproof dish. Sprinkle with 6 tablespoons of olive oil and place in the oven for 1.5 hours, basting regularly with the cooking juices.
6. When the meat is cooked, let it rest. Deglaze the cooking juices with the white wine and reduce for 5 minutes over high heat.

It is ready!

The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat. The white wine can be replaced by the same amount of vegetable broth and the juice of a lemon without any problem.

Allergens: contains lamb, garlic.

4 products in this Recipe

Suisse

Parsley

30 g

1

CHF2.60

Fribourg

Butter

100 g

1

CHF2.40

Suisse

Organic garlic head

1 pc

1

CHF1.20

France

Leg of lamb from Adret

1 kg

1

CHF59.90

Add to cart (CHF66.10)

Herbed lamb shoulder

Price CHF66.10

580 kcal

2h

4

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Home-made GRTA burger 2 x 150g

about the recipe

h4. Your Geneva homemade burger ! h5. The burger GRTA produced with the beef of Choulex, in Geneva by Cédric Goumaz, homemade in 5 minutes with the top quality ingredients (beef burger of the day from the "Boucherie du Palais"). We have also added potatoes to cook in the oven… Wash, cut into quarters, sprinkle with a little oil, spices, a little salt and in the oven for 20 to 30 minutes ! h5. We suggest an option (not included) for cheese lovers, the special Bruand burger cheese and also a wine of our selection… To consume with moderation ! h4. Enjoy your meal !

2 products in this Recipe

Genève

Home-made sesame bun (for burgers)

1 pc

1

CHF1.95

Suisse

Beef burger "minute" GRTA

120 g

1

CHF5.95

Add to cart (CHF7.90)

Home-made GRTA burger 2 x 150g

Price CHF7.90

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Honey glazed leg of lamb

about the recipe

After the egg hunt, it's time to eat!

For 8 people, this recipe contains :

1 leg of lamb (about 2.5kg)

In addition, you will need :

2 tbsp. olive oil

4 tablespoons of honey

2 cloves of garlic

salt and pepper

A frying pan

A bowl

An ovenproof dish

Preparation:

1. First, prepare the marinade: in a bowl, put the 2 tablespoons of olive oil then add the honey and mix well. Add salt and pepper.

2. Next, coat the leg of lamb with the marinade. Cover with cling film and let marinate in the refrigerator for at least 1 hour.

3. When it is time to cook, preheat the oven to 240°C (upper and lower heat).

4. Prick the leg of lamb with the two cloves of garlic previously prepared.

5. Put the leg in the oven for 10 minutes at 240°C, then lower the temperature to 180°C and cook for about 45 minutes, depending on the desired doneness and the weight of the leg. To keep it tender, baste it regularly with its juices.

It is ready! 

The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat. 

Allergens: contains lamb and garlic. 

1 products in this Recipe

France

Leg of lamb from Adret

2.5 kg

1

CHF139.90

Add to cart (CHF139.90)

Honey glazed leg of lamb

702 kcal

2h

8

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Mustard chicken

about the recipe

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Genève

Strong yellow mustard from Geneva.

180 g

1

CHF10.15

Genève

Sliced chicken breast GRTA

180 g

2

CHF9.90

Add to cart (CHF32.85)

Mustard chicken

Price CHF32.85

550 kcal

30 min

4

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Potatoes stuffed with bacon and cheddar cheese

about the recipe

Tasty as can be! 

Ingredients :  

600g potatoes  

2 zucchini 

100g smoked bacon  

100g cheddar cheese  

1 bunch of parsley 

15g butter 

2 tablespoons of cream 

In addition, you will need :

salt, pepper 

A frying pan 

Aluminium foil 

Preparation : 

1. First, preheat the oven to 180°.

2. In the meantime, wash the potatoes thoroughly and wrap them in aluminium foil. Put them in the oven at 180° for 1 hour.  

3. At the same time, prepare the smoked bacon by cutting it into lardons. Grill them for about ten minutes in a pan. Drain and set aside.  

4. For the side dish, wash the courgettes, cut them into slices and fry them in a pan with a little butter until they are tender. Season to taste. Set aside. 

5. When the potatoes are cooked, remove the foil and hollow out the potatoes with a spoon.  

6. Put the potato flesh in a bowl and add the butter and cream.  Mash well with a fork. Add the bacon and grated cheese (keep some for gratinating) and a little chopped parsley. Season to taste. 

7. Finally, stuff the potatoes with the filling and place them in a baking dish. Sprinkle with a little grated cheddar cheese and bake in the oven for 10 minutes at 250° for it to brown. When it is cooked, add a few leaves of parsley.  

It's ready!  

The MagicTip : you can also accompany this dish with a small salad and for a smokier taste, cook the potatoes on the BBQ (place them near the embers for about 25 minutes). 

Allergens: contains lactose

6 products in this Recipe

France

Flat-leaf parsley

30 g

1

CHF2.60

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Fribourg

Butter

100 g

1

CHF2.40

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Angleterre

Cheddar

200 g

1

CHF10.90

Suisse

Lardons préparés "minute"

100 g

1

CHF4.90

Add to cart (CHF25.90)

Potatoes stuffed with bacon and cheddar cheese

Price CHF25.90

234 kcal

1h10

2

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Roasted lamb from Adret

about the recipe

h5. The meat you need to succeed your Easter menu and celebrate the beginning of Spring : Tender, tasty, full of flavour : lamb of Adret, France, a superior quality recognized by the red label selected for you by the butcher « Boucherie du Palais ». # 1. Take the meat out of the refrigerator one hour before. Preheat the oven at 240°. # 2. Mix in a bowl 5 to 6 tbsp.  of olive oil with 2 or 3 cloves of garlic, skinned, without the seed and crushed, add herbs of your choice (herbs of Provence, rosemary, thyme) add pepper. It is recommended not to salt the meat as it could have a drying effect. # 3. Brush the leg of lamb with the mixture, and add some cloves of garlic in their skin at the bottom of the oiled dish. Place the meat into the oven for 15 minutes, than lower the temperature to 200°. During cooking turn the leg of lamb and baste with its juice . Cook for 25 minutes for a rare meat. # 4. Wrap into foil paper and allow 15 minutes before carving. Advice for cooking rare, 15 minutes for 500 gr., medium about 18 minutes. h5. You can cook cut potatoes by placing them around the meat as soon as you have lowered the temperature. h5. The herbs are not included in the pack but you can add them.

1 products in this Recipe

France

Half leg of lamb from Adret

1.2 kg

1

CHF79.90

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Roasted lamb from Adret

Price CHF79.90

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Rosbif au four

about the recipe

1 products in this Recipe

Suisse

Rosbif nature 1er choix

800 g

1

CHF54.90

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Rosbif au four

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Rôti de veau

about the recipe

A refined and tender recipe !

Ingredients :

400 g roast veal (ideally from the loin)

200 g mushrooms 

1 x garlic clove

Salt

Pepper

Sunflower oil 

Caution: salt, pepper and sunflower oil are not included in this recipe.

Preparation : 

1. First of all, you have to preheat the oven to 210°.
2. Then prepare the garlic clove and cut it into strips.
3. Make a few incisions in the roast and insert the garlic slices.
4. Place the roast in an ovenproof dish and add 10 cl of water with a little sunflower oil.
5. Wash and slice the mushrooms and then add them to the dish with the roast.
6. Put the whole in the oven for 20-25 minutes (it depends on how you like the cooking, it takes 30 minutes per 500 g). Turn the roast over after 12 minutes.
7. To obtain a very tender meat, at the end of cooking, turn off the oven and leave the roast for 5 minutes on a plate. Season with salt and pepper.

It's ready!

The MagicAstuce: to accompany this dish, what about some delicious little fried potatoes! And if you want a little more "spice", don't hesitate to brush the roast with mustard ;-)

2 products in this Recipe

Aigle

Button mushrooms

250 g

1

CHF3.45

Suisse

Tender veal loin

500 g

1

CHF39.90

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Rôti de veau

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Sliced chicken with ginger and mustard

about the recipe

To spice up your evening

For 2 people, this recipe contains:

400g Swiss chicken strips, guaranteed
1 tablespoon of mustard
1 tablespoon of fresh ginger (or powdered)
100g of organic onions
1 organic lemon

In addition, what you will need:

2 tbsp. olive oil
Salt and pepper
A casserole dish

Preparation:

1.First, peel and slice the ginger and onion (or just the onion if ginger powder).
2.Mix the mustard, lemon juice, ginger, salt and pepper in a casserole. Add the minced onion to this mixture.
3.Then, put the minced chicken in the casserole. Mix everything together and leave to marinate for 2 hours in a cool place.
4.Preheat the oven to 200°C.
5.Then, cook everything in the closed casserole for 1 hour. Add a little water if you want more juice.

It is ready!

The MagicTip: This dish is delicious with white quinoa for example.

Allergens: contains chicken, ginger, onion.

5 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

Strong yellow mustard from Geneva.

180 g

1

CHF10.15

Sicile

lemon

1 pc

1

CHF1.20

Genève

Sliced chicken breast GRTA

180 g

2

CHF9.90

Pérou

Organic Ginger

80 g

1

CHF1.90

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Sliced chicken with ginger and mustard

Price CHF34.95

140 Kcal

2h30

2

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Swiss endives with GRTA ham

about the recipe

Finally the way to get your kids to eat endives!

Ingredients for 3 persons:

1 x endives (500gr)

1 x cooked ham (100gr)

1 x cheese butter (30-40gr)

1 x grated gruyere cheese

1 x flour (30gr)

1 x whole milk (50cl)

Preparation:

1. In a saucepan melt 30gr of butter then add 30gr of flour. Pour 50cl of milk while stirring. Let it thicken over low heat. 
2. Blanch the endives in boiling water for 10-15 minutes. Once cooked, wrap each endive with ham and place in a buttered dish.
3. Cover with béchamel sauce and sprinkle with grated Gruyère cheese.
4. Bake in a hot oven, grill option, for about 15/20 min. until the surface is well browned.
5. Ingredients in italics are not included in the recipe but can be added to your basket.

Allergens: contains pork products and dairy.

4 products in this Recipe

Suisse/ 500 g

Chicory

1

CHF4.90

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF7.90

Fribourg

Butter

100 g

1

CHF2.40

Genève

Grated Gruyère Bruand

200 g

1

CHF9.40

Add to cart (CHF22.90)

Swiss endives with GRTA ham

Price CHF22.90

404 kcal

40 min

3

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Swiss endives with GRTA ham

about the recipe

h4. Now at last a method to get the kids to eat endives! h5. Here is a simple and delicious recipe with Swiss endives and GRTA cooked ham from the “Boucherie du Palais”, freshly cut in slices. h5. For the bechamel: # 1. Melt 30g of butter in a pan. Remove the pan from heat and add 30g of flour. # 2. Pour milk (approx. 50cl.) progressively whilst stirring to prevent lumps. # 3. Return on the fire at a low heat and allow to thicken. h5. For the endives: # 1.Bleach the endives in boiling water for about 10/15 minutes. # 2. When cooked, envelope each endive with a slice of ham, place into a fire proof dish previously buttered. h5. Final stage: # 1. Cover with the bechamel sauce and sprinkle generously with grated Gruyère cheese. # 2. Cook in the oven, option grill, for approx. 15/20 min. until well browned. h4. We are grown up children and we too adore this recipe! Attention: the flour and the grated Gruyère cheese are not included in the pack but are available on the website.

2 products in this Recipe

Suisse/ 500 g

Chicory

1

CHF4.90

Fribourg

Butter

100 g

1

CHF2.40

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Swiss endives with GRTA ham

Price CHF7.30

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Un parisien qu'on aime bien

about the recipe

3 products in this Recipe

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF7.90

Fribourg

Butter

100 g

1

CHF2.40

Genève

Home-made Baguette

250 g

1

CHF3.20

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Un parisien qu'on aime bien

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Asparagus pastries of Valais

about the recipe

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

2 products in this Recipe

France

Green asparagus

500 g

1

CHF15.90

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.90

Add to cart (CHF21.80)

Asparagus pastries of Valais

Price CHF21.80

417 kcal

30 min

4

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Carottes rôties et crème de topinambour

about the recipe

4 products in this Recipe

Suisse

Parsley

30 g

1

CHF2.60

Genève

Carrots

500 g

1

CHF2.60

Sicile

lemon

1 pc

1

CHF1.20

Genève

Topinambour

250 g

1

CHF3.90

Add to cart (CHF10.30)

Carottes rôties et crème de topinambour

Price CHF10.30

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Cherry Tomatoes Tart

about the recipe

Cherry Tomatoes Tart

If you want to take full advantage of the tomatoes in their peak season, try this recipe from the MagicTeam, you won't be disappointed! 

Ingredients for a 24cm diameter tart :

250gr of GRTA cherry tomatoes
1 shortcrust pastry

In addition, what you will need :

1 garlic clove

3 tbsp olive oil

6 tbsp balsamic vinegar

salt and pepper

Preparation :

1. Cut the cherry tomatoes in half and salt them, stir gently and leave to drain for 30 minutes in a bowl.

2. Collect the juice they have released and set aside.

3. Oil the bottom of a pie dish, arrange the tomatoes cut face down and season (for example with oregano, Herbes de Provence or simply salt and pepper).

4. Cover the tomatoes with the spread shortcrust pastry. Poke a hole in the middle of the dough to create a steam outlet.

5. Bake in a ventilated oven at 180° C for 30 minutes. Check the cooking from time to time. If the pastry browns too quickly, you can cover it with aluminum foil for a few minutes.

6. Remove the dish from the oven and let cool for 15 minutes. Quickly flip over the pie on a clean plate.

7. Collect the cooking juice from the bottom of the pan, mix it with the tomato juice collected in point 2, a minced clove of garlic, 2 tbsp of olive oil and 6 tbsp of balsamic vinegar. Reduce over low heat until syrupy.

8. Coat the tomatoes with the hot syrup.

9. Serve hot or warm, with a green salad on the side for example.

It's ready !

The MagicTip: cary the flavors according to your taste, you can add cheese, aromatic herbs, onion, garlic, etc. Let your imagination run wild.

If you try this recipe, let us know how you found it, the MagicTeam will be happy to read your feedback!

2 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

2

CHF3.90

Genève

Pâte brisée sous-vide

250 g

1

CHF5.40

Add to cart (CHF13.20)

Cherry Tomatoes Tart

Price CHF13.20

1662 kcal

60 min

4

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copy of Crustless quiche

about the recipe

Need an idea for a quick and balanced meal? With a salad, this simple crustless quiche will satisfy even the foodies.

Ingredients

• 350g of leek whites
• 1 plain yogurt
• 400 grams of potatoes
• 4 eggs
• salt and pepper

Preparation

1. Preheat the oven to 180 degrees. Peel the potatoes and cut them into small cubes. Wash the leeks and cut them into pieces.
2. Cook the cut leek whites and cut potatoes in a pan with a tablespoon of oil.
3. Break and beat the 4 eggs in a bowl, add the plain yogurt, salt and pepper. 
4. Add the vegetables, leeks and potatoes to the egg mixture. Transfer to an ovenproof pie or quiche tin.
5. Bake at 180° degrees for 40-45 minutes.

It's ready, enjoy!

4 products in this Recipe

Fribourg

Plain yogurt

1 pc

1

CHF1.30

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Suisse

Organic leeks

500 g

1

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Add to cart (CHF13.35)

copy of Crustless quiche

Price CHF13.35

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copy of Magic Wedge Potatoes

about the recipe

2 products in this Recipe

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Asie

Paprika

15 g

1

CHF3.40

Add to cart (CHF5.60)

copy of Magic Wedge Potatoes

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Croquettes de courgettes à la feta

about the recipe

4 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Italie

Organic zucchini

650 g

1

CHF4.80

Feta Kolios AOP

1

CHF8.90

Add to cart (CHF20.55)

Croquettes de courgettes à la feta

Price CHF20.55

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Fresh Gnocchi with GRTA tomato sauce

about the recipe

2 products in this Recipe

Genève

Gnocchi - fresh and homemade

500 g

1

CHF9.40

Genève

Tomato and basil sauce

360 g

1

CHF7.40

Add to cart (CHF16.30)

Fresh Gnocchi with GRTA tomato sauce

Price CHF16.30

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Gratin Dauphinois

about the recipe

Gratin Dauphinois: a dish that dates back to the eve of the French Revolution

Ingredients for a slightly lighter version with milk and cream: 

800 grams of floury potatoes

40 cl of milk 

14 cl of cream 25

salt and pepper 

garlic 

Preparation:

1. Preheat oven to 160 degrees
2. Peel and cut the potatoes into thin slices (for this step you can ask other people to help)
3. In a baking dish, cut the garlic in half and rub the dish. Then, arrange the slices in layers in the dish.
4. In a bowl, mix the cream and milk with salt, pepper and nutmeg to taste and pour the mixture over the potatoes.
5. Bake for 50 minutes.
6. Add a little cream on top and put back in the oven for 20 minutes

The MagicTip: The classic version does not contain any cheese but why not add some when finishing for an even more delicious result. 

Accompanied by a green salad it's the best! :-) 

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

Whole milk from Geneva

1 l

1

CHF2.25

Add to cart (CHF6.65)

Gratin Dauphinois

Price CHF6.65

450 kcal

20 min

4

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Homemade mayonnaise

about the recipe

Nothing like homemade mayonnaise!

For 4 people, this recipe contains :

1 fresh egg yolk

2-3 tsp of lemon juice 

In addition, you will need:

salt, pepper

1.5 dl rapeseed or sunflower oil

1 tsp of mustard

1 whisk

Preparation:

1. In a glass (or ceramic) bowl, put the egg yolk, salt, pepper and mustard.

2. To get the mayonnaise to set, add the oil drop by drop while whisking constantly. 

3. As soon as the mayonnaise starts to set, pour in the remaining oil in a trickle while continuing to whisk. Add lemon juice.

4. Season to taste and chill until ready to serve.

It's ready! 

The MagicTip: If you want to vary the taste, you can add fresh herbs, curry powder or even sesame oil to the mayonnaise. 

Note: use the mayonnaise within 2-3 days. 

Allergens: contains egg

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Sicile

lemon

1 pc

1

CHF1.20

Add to cart (CHF6.00)

Homemade mayonnaise

Price CHF6.00

90 kcal

10 min

4

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Homemade Mint Sauce

about the recipe

Homemade mint sauce to got whit the lamb roast. 

An English custom that the MagicTeam loves. 

This recipe contains: 

2 bunches of mint

You will also need :

90 grams of sugar

15 cl of cider vinegar

a small saucepan

Preparation :

1. Wash and cut the mint into strips
2. Mix the cider vinegar and the sugar. Heat in a saucepan. Bring to a boil and remove from heat. 
3. Stir in the mint and let cool for a few hours.

You can keep this sauce for a few weeks without worrying :-) 

1 products in this Recipe

France

Mint

30 g

2

CHF2.90

Add to cart (CHF5.80)

Homemade Mint Sauce

Price CHF5.80

45 kcal

10 min

10

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Magic Wedge Potatoes

about the recipe

The dream recipe to accompany your burgers

Ingredients:

Potatoes

Olive oil

Salt 

Pepper

Various spices according to your taste.

Steps: 

1. Wash the potatoes and peel them if you wish.
2. Cut the potatoes in 2 and then each half in 3.
3. Put in a bowl with oil, salt, pepper and spices and mix.
4. Bake for 30 minutes at 200 degrees.

With local ketchup it's the best.

2 products in this Recipe

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Asie

Paprika

15 g

1

CHF3.40

Add to cart (CHF5.60)

Magic Wedge Potatoes

Price CHF5.60

440 kcal

30 min

3

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MagicTomato Pizza

about the recipe

MagicTomato Home Pizza

The recipe for pleasure with high quality ingredients!

Ingredients for 2 persons:

• 1 x pizza dough (300 grams)
• 1 x ORGANIC tomato pulp (300 grams)
• 1 x fior di latte mozzarella (200 grams)

With the pizza dough you can make 2 pizzas of 20cm diameter.

1. Preheat the oven to 240°C.
2. Place the rolled out pizza dough on a baking tray covered with baking paper.
3. Cover the dough with tomato sauce.
4. Slice the fior di latte mozzarella and pat dry with a paper towel to remove as much moisture as possible.
5. Spread the sliced fior di latte mozzarella and fresh basil (optional) halfway through the baking process.
6. Bake for approx. 15 to 20 minutes: it should be golden brown and the cheese semi-melted.

You can of course add or remove individual ingredients to personalize your toppings!

3 products in this Recipe

Genève

Home made Napoletana tomato sauce

350 g

1

CHF8.90

Geneve

Artisanal Mozzarella fior di latte

250 g

1

CHF8.40

Genève

Vacuum-packed raw bread/pizza dough

250 g

2

CHF5.40

Add to cart (CHF28.10)

MagicTomato Pizza

Price CHF28.10

1 623 kcal

30 min

2

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Mayo free angeled eggs

about the recipe

How about a little cloud of heavenly lightness for the starter ?

For 6 people, this recipe contains:

6 eggs

100 grams of ricotta cheese

1 lemon

In +, what you will need:

Salt, pepper

Paprika

A fork

An electric whisk or a food processor

A bowl

Two small spoons

Preparation:

1. Gently immerse the eggs in boiling water and cook for 9 to 10 minutes. Once cooked, plunge the eggs into cold water and let cool.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. Using two small spoons, fill each half of the white egg with the ricotta filling.

It's ready! 

The MagicTip: Sprinkle with paprika for a pretty presentation!

Allergens: contains egg and dairy products.

3 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Sicile

lemon

1 pc

1

CHF1.20

Geneve

Artisanal Cow's milk ricotta

400 g

1

CHF9.90

Add to cart (CHF16.05)

Mayo free angeled eggs

Price CHF16.05

96 kcal

40 min

6

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NoName

about the recipe

null

2 products in this Recipe

Genève

Carrots

500 g

1

CHF2.60

Genève

Butternut squash

1 pc

1

CHF5.90

Add to cart (CHF8.50)

NoName

Price CHF8.50

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NoName

about the recipe

null

4 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Fribourg

Butter

100 g

1

CHF2.40

Genève

Grated Gruyère Bruand

200 g

1

CHF9.40

Genève

Organic spiny cardoon from Geneva

500 g

1

CHF19.90

Add to cart (CHF34.60)

NoName

Price CHF34.60

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Organic potato fritters

about the recipe

Have you ever cooked potato fritters? Golden and crispy, a treat for young and old.

Ingredients for 4 persons:

1 x potato (800gr)

3 x eggs

1 x parsley (25gr)

1 x tbsp. flour

Sunflower oil for cooking

Preparation:

1. Wash, peel and grate the potatoes, drain them in a colander for 15/20 minutes, squeeze them strongly.
2. Mix with 3 beaten whole eggs, a tablespoon of flour, finely chopped parsley, salt and pepper.
3. Form fritters and cook slowly in hot oil. Brown each side for 3 to 4 minutes. Arrange on paper towels.

Ingredients in italics are not included in the recipe but can be added to your basket.

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Genève

Charlotte potatoes

1 kg

1

CHF2.90

Add to cart (CHF7.30)

Organic potato fritters

Price CHF7.30

238 kcal

30 min

4

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Pasta with wild garlic pesto

about the recipe

An Italian classic, but with a local touch

For 6 servings, this recipe contains:

40 g shelled hazelnuts

100 g bear garlic

40 g grated Parmesan cheese

500 g of spaghetti molded in bronze 

In addition, what you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
2. Boil the salted water for the pasta.
3. Add the pasta to the boiling water and cook as directed.
4. In the container of a food processor, add all the ingredients for the pesto.
5. Blend until you have a smooth and homogeneous sauce.
6. Bind the sauce to the pasta, using a ladle of pasta cooking water and adjust with more or less olive oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds, gluten and dairy products.

4 products in this Recipe

Genève

Tagliatelle - fresh and homemade

500 g

1

CHF8.90

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Vaud

Noisettes entières DiciFood

400 g

1

CHF13.40

Suisse

Wild garlic organic-GRTA

30 g

4

CHF3.90

Add to cart (CHF44.80)

Pasta with wild garlic pesto

Price CHF44.80

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Patates douces farcies aux légumes

about the recipe

9 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Aigle

Button mushrooms

250 g

1

CHF3.45

Lucerne

Organic white onions

300 g

1

CHF1.90

France

Coriander

30 g

1

CHF2.40

Genève

Carrots

500 g

1

CHF2.60

Espagne

Organic avocado - superior quality

1 pc

1

CHF2.95

Sicile

lemon

1 pc

1

CHF1.20

Suisse

Organic garlic head

1 pc

1

CHF1.20

Espagne

Sweet Potato GRTA

500 g

2

CHF6.90

Add to cart (CHF33.40)

Patates douces farcies aux légumes

Price CHF33.40

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Risotto aux champignons

about the recipe

4 products in this Recipe

Aigle

Button mushrooms

250 g

2

CHF3.45

Suisse

Parsley

30 g

1

CHF2.60

Lucerne

Organic white onions

300 g

1

CHF1.90

Italie

Carnaroli Superfino rice, Acquerello

250 g

1

CHF6.40

Add to cart (CHF17.80)

Risotto aux champignons

Price CHF17.80

500 kcal

30 min

4

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Roasted potatoes

about the recipe

The ultimate roasted potatoes, our favorite side dish.

Trust us, this recipe will become your go-to side dish, weather you will be serving it with grilled meat, a roasted chicken, some type of grilled fish or simply on their own with a salad.

• 500 grams agria potatoes
• 1 tbsp shake shake spice mix
• 2 tbsp sunflower seeds oil

1. Preheat your oven to 220°C. 
2. Cut the potatoes in half or quarters (according to their size) and place in a bowl with the sunflower oil and shake shake spice mix. Toss until the potatoes are well coated.
3. Transfer the potatoes to a sheet pan and spread out into 1 layer.
4. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

You just try it and let us know. ;)

2 products in this Recipe

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Asie

BBQ spice mix

15 g

1

CHF3.40

Add to cart (CHF5.60)

Roasted potatoes

Price CHF5.60

725 kcal

60 min

4

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Soupe de lentilles, carottes et poireaux

about the recipe

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

Green lentils (Geneva)

500 g

1

CHF5.95

Genève

Carrots

500 g

1

CHF2.60

Add to cart (CHF10.45)

Soupe de lentilles, carottes et poireaux

Price CHF10.45

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Spanish Tortilla

about the recipe

Your 100% local tortilla

For 2 people, this recipe contains: 

800g of potatoes 

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Add to cart (CHF9.05)

Spanish Tortilla

Price CHF9.05

346 kcal

45 min

4

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Swiss Gruyère cheese soufflé

about the recipe

h4. An easily prepared light meal ! Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ». # 1. Preheat the oven at 180°. # 2. Melt 30g. of butter in a pan and add 30g. of flour. Stir vigorously until the butter is completely absorbed. Pour 3 dl. of milk whilst continuing to whisk. When the mixture begins to thicken and to have the texture of bechamel, remove the pan from the fire. # 3. In the cooled pan add 4 egg yokes one by one, stirring constantly. # 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation. # 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half. # 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay. Enjoy this treat. Note : the flour is not included in the pack, but available on the website. For example serve with a salad.

2 products in this Recipe

Genève

Grated Gruyère Bruand

200 g

1

CHF9.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Add to cart (CHF14.35)

Swiss Gruyère cheese soufflé

Price CHF14.35

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Swiss Quinoa salad

about the recipe

A bowl of full of color and freshness!

For 4 persons, this recipe contains:

250 gr quinoa

1/2 cucumber

10 cherry tomatoes

1 lemon

1 bunch of parsley

In addition, what you will need:

4 tbsp. olive oil

1 tsp. salt

Preparation:

1. Rinse the quinoa under the tap of fresh water before cooking it in salted water for about 15 minutes. Once cooked, drain and cool in a colander.
2. While the quinoa is cooking, rinse the tomatoes and quarter them.
3. Peel the cucumber and cut it into small cubes.
4. Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
5. Combine the cooked quinoa, vegetables and lemon grass in a bowl and serve chilled.

It’s ready !

MagicTip: turn this salad into an "oriental tabbouleh" by simply replacing the parsley with cilantro, mint, or both!

Allergens: contains tomatoes.

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Sicile

lemon

1 pc

1

CHF1.20

Genève

Local cucumber

1 pc

1

CHF3.20

Add to cart (CHF8.30)

Swiss Quinoa salad

Price CHF8.30

312 kcal

20 min

4

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Tarte aux oignons bernoises.

about the recipe

5 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Lucerne

Organic white onions

300 g

3

CHF1.90

Fribourg

Butter

100 g

1

CHF2.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.95

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.90

Add to cart (CHF22.40)

Tarte aux oignons bernoises.

Price CHF22.40

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Tatin de Carottes locales

about the recipe

4 products in this Recipe

Genève

Carrots

500 g

1

CHF2.60

Espagne

Organic oranges

3 pc / 800 g

1

CHF3.95

Fribourg

Sera Nature Moléson

230 g

1

CHF3.95

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.90

Add to cart (CHF16.40)

Tatin de Carottes locales

Price CHF16.40

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Traditional cheese fondue

about the recipe

Bruand "moitié-moitié" fondue mix with Gruyère, 4 different Vacherins and a hint of Appenzeler. The Bruand family created this well-balanced and creamy fondue mix in 1982. This mix does not contain any corn-starch; you may have to add some to the mix. 400gr is ideal for 2 to 3 people. The standard pack does not include the wine and air-dried beef (from Geneva) but you can easily add them to your order.

2 products in this Recipe

Genève

Bruand Fondue mix

400 g

1

CHF16.90

Genève

Steph's Baguette

1 pc

1

CHF3.95

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Traditional cheese fondue

Price CHF20.85

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Veggie stuffed mushrooms

about the recipe

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Aigle

Button mushrooms

250 g

1

CHF3.45

Lucerne

Organic white onions

300 g

1

CHF1.90

Add to cart (CHF9.25)

Veggie stuffed mushrooms

Price CHF9.25

73 kcal

45 min

4

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Velouté aux champignons

about the recipe

4 products in this Recipe

Aigle

Button mushrooms

250 g

1

CHF3.45

Lucerne

Organic white onions

300 g

1

CHF1.90

Genève

Whole milk from Geneva

1 l

1

CHF2.25

Suisse

Organic garlic head

1 pc

1

CHF1.20

Add to cart (CHF8.40)

Velouté aux champignons

Price CHF8.40

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Wild garlic pesto

about the recipe

Direct from field to plate

For 6 portions, this recipe contains :

40 g shelled hazelnuts

100 g wild garlic

40 g grated Parmesan cheese

In addition, you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the pesto ingredients: wash and spin dry the wild garlic and shell the hazelnuts.
2. In a food processor, add all the ingredients for the pesto.
3. Blend until you have a smooth, creamy sauce.
4. Adjust with more or less oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds and dairy products.

3 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Vaud

Noisettes entières DiciFood

400 g

1

CHF13.40

Suisse

Wild garlic organic-GRTA

30 g

4

CHF3.90

Add to cart (CHF35.90)

Wild garlic pesto

Price CHF35.90

94 kcal

12 min

6

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Carpaccio de Saint-Jacques et citron vert

about the recipe

2 products in this Recipe

Colombie

Lime

1 pc

1

CHF1.10

France

Noix De Saint-Jacques

90 g

2

CHF15.90

Add to cart (CHF32.90)

Carpaccio de Saint-Jacques et citron vert

Price CHF32.90

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Fillet of pink trout with lemon sauce

about the recipe

Farmed fish selected and prepared especially for you by our local fishmonger!

Ingredients for 2 persons: 

2 x pink trout fillets - skin on, no bones (180Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

1. Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.
2. As soon as they are cooked, turn up the heat and deglaze with lemon juice, add 10cl of cream and let it reduce.

That's it, you've just made a dish worthy of a restaurant!

3 products in this Recipe

France

Salmon trout filet skin-on and deboned

180 g

2

CHF9.90

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Sicile

lemon

1 pc

1

CHF1.20

Add to cart (CHF23.90)

Fillet of pink trout with lemon sauce

Price CHF23.90

350 kcal

10 min

2

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Fried wild swordfish

about the recipe

h4. A source of energy assured due to its virtues (rich in proteins, minerals, vitamins). We propose to cook the swordfish fried. Its flesh is firm, tender and tasty. Selected and prepared by the « Poissonnerie Lucas », in Carouge. # 1. Pass the slices under water and dry well. Baste with olive oil and finely chopped thyme on both sides. # 2. In a hot fryingpan without fat, grill for 3 to 4 minutes on each side. # 3. Salt and pepper, a few drops of lemon and serve. Note: thyme is not included in the pack. h4. Serve with a salad of raw vegetables, steamed vegetables, and/or rice.

2 products in this Recipe

Océan Indien

Wild swordfish filet (without skin)

180 g

2

CHF12.90

Sicile

lemon

1 pc

1

CHF1.20

Add to cart (CHF27.00)

Fried wild swordfish

Price CHF27.00

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Grilled salmon, asparagus and cherry tomatoes

about the recipe

Throw everything in the oven, forget about it for 15 minutes and it's ready!

For 2 persons, this recipe contains:

4 salmon fillets

250 g of cherry tomatoes

500 g of green asparagus

1 tbsp. chimichurri spice mix

In addition, you will need:

1 tsp. salt

1 tbsp. oil 

Preparation:

1. Wash the tomatoes and asparagus. Prepare the asparagus by removing the hard part of the bottom of the stem.
2. Place asparagus, tomatoes and salmon fillets on a baking sheet.
3. Season the fish with salt, oil and the chimichurri mixture
4. Bake for 20 minutes at 200°C

It's ready!

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will stay in your hand.

Allergens: contains fish.

4 products in this Recipe

France

Green asparagus

500 g

1

CHF15.90

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Asie

Chimichurri spice mix

15 g

1

CHF3.40

Ecosse

Salmon fillet from Scotland skin-off x4 family pack

720 g

1

CHF47.60

Add to cart (CHF70.80)

Grilled salmon, asparagus and cherry tomatoes

Price CHF70.80

570 kcal

20 min

4

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Local salmon trout with lemon sauce

about the recipe

This citrusy deliciousness will melt in your mouth!

For two people, this recipe contains:

2 x salmon trout fillet - skin on without bones (150Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

1. Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.

2. As soon as they are cooked, turn up the heat and deglaze with lemon juice, add 10cl of cream and let it reduce.

That's it, you've just made a dish worthy of a restaurant!

Allergens: contains fish, lactose

2 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Sicile

lemon

1 pc

1

CHF1.20

Add to cart (CHF3.70)

Local salmon trout with lemon sauce

Price CHF3.70

350 kcal

10 min

2

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