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Chicken and celery skewer with creamy polenta

about the recipe

For 2 persons, this recipe contains :

400g Swiss chicken fillet guaranteed

1-2 carrots (500g)

1 apple celery

200g organic GRTA corn polenta (800g)

milk

In addition, you will need :

Salt and pepper

butter

A frying pan

Skewers

1 bunch of chives

Preparation:

1. Cook the polenta with milk, water and salt for 15 minutes. Once cooked, add a knob of butter (or more if you are greedy).

2. Melt a little butter in a pan to cook the chicken. Then let it cool down to dice it.

3. Peel and chop the celery. Cook it in salted water for another 15 minutes.

4. Wash and peel the carrots and cook them with the celery.

5. Prepare the brochettes by alternating the chicken and celery cubes.

6. Arrange all the ingredients on the plate and garnish the dish with a few sprigs of chives if you have some.

It's ready!

MagicTip: For a gourmet touch, you can brown the brochettes in sesame oil and add a few herb leaves.

Allergens: contains lactose, celery.

 

 

Translated with www.DeepL.com/Translator (free version)

4 products in this Recipe

Genève

Celeriac GRTA

500 g

1

CHF4.40

Suisse

Chicken breast - Suisse Garantie

200 g

2

CHF8.95

Genève

Polenta BIOSUISSE

800 g

1

CHF7.90

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF33.21)

Chicken and celery skewer with creamy polenta

Price CHF33.21

411 kcal

30 min

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

Vaud

Chicory

500 g

1

CHF4.90

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF8.90

Fribourg

Butter

100 g

1

CHF2.20

Genève

Grated Gruyère Bruand

200 g

1

CHF9.90

Add to cart (CHF22.90)

Swiss endives with GRTA ham

Price CHF22.90

404 kcal

40 min

3

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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

CHF8.90

Fribourg

Butter

100 g

1

CHF2.20

Genève

Home-made Baguette

250 g

1

CHF3.40

Add to cart (CHF12.80)

Un parisien qu'on aime bien

Price CHF12.80

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Brocoli sautés et polenta crémeuse

about the recipe

3 products in this Recipe

Genève

Polenta BIOSUISSE

800 g

1

CHF7.90

Italie

lemon

1 pc - 250 g

2

CHF2.40

Suisse

Organic broccoli

500 g

1

CHF5.90

Add to cart (CHF18.60)

Brocoli sautés et polenta crémeuse

Price CHF18.60

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Eau de rhubarbe

about the recipe

1 products in this Recipe

Geneve

Rhubarb

500 g

1

CHF6.90

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Eau de rhubarbe

Price CHF6.90

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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

CHF9.90

Genève

Tomato and basil sauce

360 g

1

CHF8.90

Add to cart (CHF16.30)

Fresh Gnocchi with GRTA tomato sauce

Price CHF16.30

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Fresh tomato, strawberry and mint gazpacho

about the recipe

Red as a tomato, but not only...

For 4 people, this recipe contains :

200 g grape tomatoes (500g)

120 g strawberries (250g)

20 g of brown sugar

about fifteen mint leaves

In addition, you will need :

Salt and pepper

1 tablespoon of balsamic vinegar

2 tablespoons of olive oil

1 salad bowl

1 hand blender

Preparation:

1. Rinse tomatoes, strawberries and mint leaves in clean water.

2. Cut tomatoes and strawberries into chunks after squeezing out the water.

3. Place them in the bowl of a hand blender.

4. Stir in brown sugar, 2 tbsp. olive oil, 1 tbsp. balsamic vinegar and mint leaves.

5. Blend, serve and enjoy this surprisingly refreshing treat!

The MagicTip: for a complete meal or an interesting appetizer, serve this gazpacho with a creamy burrata.

Allergens: contains tomato, strawberry, sugar

3 products in this Recipe

Suisse Romande

Strawberries Mara des bois

250 g

1

CHF8.40

France

Mint

30 g

1

CHF2.90

Genève

GRTA Tomatoes

500g

1

CHF4.20

Add to cart (CHF15.50)

Fresh tomato, strawberry and mint gazpacho

Price CHF15.50

230 kcal

20 min

4

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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

CHF3.40

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

Whole milk from Geneva

1 l

1

CHF2.50

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

CHF5.60

Italie

lemon

1 pc - 250 g

1

CHF2.40

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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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

CHF5.60

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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Soupe de lentilles, carottes et poireaux

about the recipe

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

Green lentils (Geneva)

500 g

1

CHF5.95

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF10.45)

Soupe de lentilles, carottes et poireaux

Price CHF10.45

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Velouté aux champignons

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.95

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

Whole milk from Geneva

1 l

1

CHF2.50

Suisse

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF8.40)

Velouté aux champignons

Price CHF8.40

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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

CHF3.40

Italie

lemon

1 pc - 250 g

1

CHF2.40

Add to cart (CHF3.70)

Local salmon trout with lemon sauce

Price CHF3.70

350 kcal

10 min

2

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Saumon glacées aux carottes

about the recipe

4 products in this Recipe

Colombie

Lime

1 pc

1

CHF1.20

France

Mint

30 g

1

CHF2.90

Ecosse

Salmon fillet from Scotland (without skin)

180 g

2

CHF13.40

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF34.10)

Saumon glacées aux carottes

Price CHF34.10

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Clementine sorbet

about the recipe

A festive dessert!

Ingredients for 8 persons:

500 ml clementine juice

The juice of a lemon

180 gr of sugar

100 ml of water

1 egg white

Preparation :

First, prepare the syrup: pour the water and sugar into a saucepan and mix with a wooden spoon. Boil the mixture for about one minute. Remove from the heat and leave to cool.

Extract the juice from the clementines and lemon.

Then stir the clementine juice and lemon juice into the syrup, mixing well.

Beat the egg white until stiff and fold it into the mixture. The mixture is not homogeneous? It doesn't matter, it will become homogeneous in the ice-cream maker. Place the mixture in the ice-cream maker and allow it to swirl until the sorbet is formed.

Pour into nice individual silicone moulds or into a plastic box.

Place in the freezer.

It's ready to use!

The MagicAstuce: this sweet sorbet can be served with a liqueur. Or accompanied by delicious home-made Christmas biscuits!

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Italie

lemon

1 pc - 250 g

1

CHF2.40

Add to cart (CHF6.55)

Clementine sorbet

Price CHF6.55

113

20

8

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Mousse au chocolat à réaliser

about the recipe

1 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Add to cart (CHF4.90)

Mousse au chocolat à réaliser

Price CHF4.90

330 kcal

15 min

6

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