Recipes

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:

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.
Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
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

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Geneve

Artisanal Cow's milk ricotta

400 g

CHF10.90

Mayo free angeled eggs

CHF18.90

96 kcal

40 min

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Parmesan cheese tiles

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

Roll out the puff pastry. Cover the dough with an egg yolk slightly diluted with water. Sprinkle with grated Parmesan, salt and pepper.
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.
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

CHF6.90

Genève

Pâte feuilletée sous-vide

250 g

CHF6.90

Parmesan twists

CHF13.80

1260

20 min

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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:

Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
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

CHF2.20

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Super Burgers!

For 2 people, this recipe contains :

500g Agria potatoes

1 tbsp. shake shake spice mix

2 minced steaks

2 buns

1 tomato

a few salad leaves

1 cocktail sauce

In addition, you will need :

salt and pepper

ketchup

sunflower oil

a frying pan

a few gherkins

Preparation :

1. Preheat the oven to 220°. Wash the potatoes thoroughly, cut them in half or quarters depending on size.

2. Place the potatoes in a bowl with 2 tablespoons of sunflower oil and 1 tablespoon of spices. Mix and place the potatoes in an ovenproof dish. Bake for 30-40 minutes at 220°.

3. In the meantime, wash the tomato and salad. Cut the tomato into slices.

4. Cook the steaks for 10 minutes in a frying pan (or even better on the barbecue). In the meantime, cut the buns in half and toast them in the pan or toaster.

5. To assemble the burger: a bit of cocktail sauce, a leaf of lettuce, a steak, two slices of tomato, a bit of ketchup and pickles (if you have them) on the top bun and off you go!

6. Serve the burger with the well roasted potatoes.

It's ready!

The MagicTip: with the ingredients, there will surely be leftovers. You can make a green salad as a side dish and save the potatoes for a future dish :-)

Allergens: contains gluten and mixed spices

4 products in this Recipe

Suisse

Freshly cut Charolais beef burger

120 g

CHF5.95

Genève

Batavia lettuce

1 pc

CHF2.95

Genève

Charlotte potatoes

1 kg

CHF2.90

Geneve

Buns au pavot

1 pc

CHF1.95

Beef burger with fried potatoes

CHF21.66

435 kcal

25 min

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Beef meatballs

about the recipe

4 products in this Recipe

Genève

Ground Charolais beef

500 g

CHF24.90

Lucerne

Organic white onions

300 g

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Suisse

Organic garlic head

1 pc

CHF1.40

Beef meatballs

CHF34.10

1267 kcal

20 mn

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Breakfast Sandwich

about the recipe

4 products in this Recipe

Genève

Ham from Geneva - Du Palais - sliced

100 g

CHF8.90

Angleterre

Cheddar

200 g

CHF11.90

Genève

Bagel nature - décongelé

120 g

CHF1.95

Genève

Thawed Poppy seed Bagel

120 g

CHF1.95

Breakfast Sandwich

CHF24.70

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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

CHF8.95

Italie

Parmigiano Reggiano (grated)

100 g

CHF6.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Suisse

Organic garlic head

1 pc

CHF1.40

Vaud

Oak leaf lettuce

1 pc

CHF3.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

CHF5.40

Caesar salad

CHF30.55

435 kcal

20 min

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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

CHF4.40

Suisse

Chicken breast - Suisse Garantie

200 g

CHF8.95

Genève

Polenta BIOSUISSE

800 g

CHF7.90

Genève

Carrots

500 g

CHF3.20

Chicken and celery skewer with creamy polenta

CHF33.21

411 kcal

30 min

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Chicken Pie locale

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

CHF3.95

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.40

Genève

Sliced chicken breast GRTA

180 g

CHF9.90

Genève

Pâte feuilletée sous-vide

250 g

CHF6.90

Chicken Pie locale

CHF40.10

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

about the recipe

3 products in this Recipe

Italie

lemon

1 pc - 250 g

CHF2.40

Suisse

Organic garlic head

1 pc

CHF1.40

France

Leg of lamb from Adret

1 kg

CHF69.90

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

CHF63.05

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Express chicken curry

about the recipe

3 products in this Recipe

Lucerne

Organic white onions

300 g

CHF2.20

Asie

Organic coconut milk

0,16 l

CHF2.95

Genève

Sliced chicken breast GRTA

180 g

CHF9.90

Express chicken curry

CHF24.95

664 kcal

30 min

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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

CHF3.40

Suisse

Rump steak

180 g

CHF18.90

Madagascar

Ground 5 peppers (15g)

15 g

CHF4.90

Filet de bœuf au poivre à la crème

CHF46.10

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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

CHF14.90

Lucerne

Organic white onions

300 g

CHF2.20

Suisse

Organic broccoli

500 g

CHF5.90

Fresh finely cut Swiss beef & broccoli

CHF23.00

653 kcal

15-20 min

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Hachis parmentier végétarien

about the recipe

5 products in this Recipe

Lucerne

Organic white onions

300 g

CHF2.20

Genève

Carrots

500 g

CHF3.20

Genève

Charlotte potatoes

1 kg

CHF2.90

Suisse

Organic garlic head

1 pc

CHF1.40

Zone Franche de Genève

Celery

500 g

CHF4.40

Hachis parmentier végétarien

CHF14.10

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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:

Preheat oven to 210°C.
Peel the garlic cloves. Remove the leaves from the thyme, rosemary, mint and parsley.
Chop aromatic herbs and garlic very finely. Season with salt and pepper and oil the mixture thoroughly.
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.
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.
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

CHF2.90

Fribourg

Butter

100 g

CHF2.20

Suisse

Organic garlic head

1 pc

CHF1.40

France

Leg of lamb from Adret

1 kg

CHF69.90

Herbed lamb shoulder

CHF66.10

580 kcal

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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 !

4 products in this Recipe

Genève

Home-made sesame bun (for burgers)

1 pc

CHF1.95

Genève

GRTA Agria potatoes

1kg

CHF2.20

Suisse

Cheese slices for burgers, Bruand

165 g

CHF7.90

Suisse

Beef burger "minute" GRTA

120 g

CHF5.95

Home-made GRTA burger 2 x 150g

CHF18.00

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Magic Croque-Acolyte du chalet

about the recipe

5 products in this Recipe

Suisse

Raw ham from Geneva - Du Palais - Sliced

100 g

CHF13.90

Lucerne

Organic white onions

300 g

CHF2.20

Fribourg

Butter

100 g

CHF2.20

Suisse

Cheese slices for burgers, Bruand

165 g

CHF7.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

CHF5.40

Magic Croque-Acolyte du chalet

CHF31.60

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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

Suisse

Flat-leaf parsley

30 g

CHF2.90

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.40

Fribourg

Butter

100 g

CHF2.20

Genève

GRTA Agria potatoes

1kg

CHF2.20

Angleterre

Cheddar

200 g

CHF11.90

Suisse

Lardons préparés "minute"

100 g

CHF5.90

Potatoes stuffed with bacon and cheddar cheese

CHF28.50

234 kcal

1h10

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Rosbif au four

CHF59.90

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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 :

First of all, you have to preheat the oven to 210°.
Then prepare the garlic clove and cut it into strips.
Make a few incisions in the roast and insert the garlic slices.
Place the roast in an ovenproof dish and add 10 cl of water with a little sunflower oil.
Wash and slice the mushrooms and then add them to the dish with the roast.
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.
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

Vaud

Button mushrooms

250 g

CHF3.95

Suisse

Tender veal loin

500 g

CHF44.90

Rôti de veau

CHF48.85

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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:

In a saucepan melt 30gr of butter then add 30gr of flour. Pour 50cl of milk while stirring. Let it thicken over low heat.
Blanch the endives in boiling water for 10-15 minutes. Once cooked, wrap each endive with ham and place in a buttered dish.
Cover with béchamel sauce and sprinkle with grated Gruyère cheese.
Bake in a hot oven, grill option, for about 15/20 min. until the surface is well browned.
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

CHF4.90

Genève

Ham from Geneva - Du Palais - sliced

100 g

CHF8.90

Fribourg

Butter

100 g

CHF2.20

Genève

Grated Gruyère Bruand

200 g

CHF9.90

Swiss endives with GRTA ham

CHF22.90

404 kcal

40 min

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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

Vaud

Chicory

500 g

CHF4.90

Fribourg

Butter

100 g

CHF2.20

Swiss endives with GRTA ham

CHF7.10

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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

CHF8.90

Fribourg

Butter

100 g

CHF2.20

Genève

Home-made Baguette

250 g

CHF3.40

Un parisien qu'on aime bien

CHF12.80

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Végétarien

Added to your cart

Carottes rôties et crème de topinambour

about the recipe

4 products in this Recipe

Suisse

Parsley

30 g

CHF2.90

Genève

Carrots

500 g

CHF3.20

Italie

lemon

1 pc - 250 g

CHF2.40

Vaud

Topinambour

250 g

CHF4.40

Carottes rôties et crème de topinambour

CHF12.90

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Chou-fleur rôti au four

CHF10.30

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copy of Magic Wedge Potatoes

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Crêpes moelleuses (4p.)

about the recipe

4 products in this Recipe

Fribourg

Butter

100 g

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Genève

Whole milk from Geneva

1 l

CHF2.50

Suisse

Farine Mi Blanche - vrac bocal à rendre

560 g

CHF5.45

Crêpes moelleuses (4p.)

CHF15.75

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Croquettes de courgettes à la feta

about the recipe

4 products in this Recipe

Lucerne

Organic white onions

300 g

CHF2.20

Suisse

Organic zucchini

600g

CHF5.90

Fribourg

12 oeufs frais

1 boîte

CHF5.60

Feta Kolios AOP

CHF9.20

Croquettes de courgettes à la feta

CHF22.90

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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

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

It's ready, enjoy!

4 products in this Recipe

Fribourg

Plain yogurt

2 pc

CHF2.60

Genève

GRTA Agria potatoes

1kg

CHF2.20

Vaud

Organic leeks

500 g

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Crustless quiche

CHF15.31

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Eau de rhubarbe

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

CHF9.90

Genève

Tomato and basil sauce

360 g

CHF8.90

Fresh Gnocchi with GRTA tomato sauce

CHF18.80

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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

CHF8.40

France

Mint

30 g

CHF2.90

Genève

GRTA Tomatoes

500g

CHF4.20

Fresh tomato, strawberry and mint gazpacho

CHF15.50

230 kcal

20 min

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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:

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

CHF3.40

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

Whole milk from Geneva

1 l

CHF2.50

Gratin Dauphinois

CHF6.65

450 kcal

20 min

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Hachis parmentier végétarien

about the recipe

5 products in this Recipe

Lucerne

Organic white onions

300 g

CHF2.20

Genève

Carrots

500 g

CHF3.20

Genève

Charlotte potatoes

1 kg

CHF2.90

Suisse

Organic garlic head

1 pc

CHF1.40

Zone Franche de Genève

Celery

500 g

CHF4.40

Hachis parmentier végétarien

CHF14.10

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Hachis parmentier végétarien

about the recipe

6 products in this Recipe

Vaud

Button mushrooms

250 g

CHF3.95

Lucerne

Organic white onions

300 g

CHF2.20

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

Carrots

500 g

CHF3.20

Suisse

Organic garlic head

1 pc

CHF1.40

Zone Franche de Genève

Celery

500 g

CHF4.40

Hachis parmentier végétarien

CHF17.35

976 Kcal

75 Min

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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

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Homemade mayonnaise

CHF6.00

90 kcal

10 min

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Homemade Mint Sauce

CHF5.80

45 kcal

10 min

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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:

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

With local ketchup it's the best.

2 products in this Recipe

Genève

GRTA Agria potatoes

1kg

CHF2.20

Asie

Paprika

15 g

CHF3.90

Magic Wedge Potatoes

CHF6.10

440 kcal

30 min

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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:

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.
Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
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

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Geneve

Artisanal Cow's milk ricotta

400 g

CHF10.90

Mayo free angeled eggs

CHF18.90

96 kcal

40 min

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Mint & cucumber detox water - 5L

about the recipe

A good flavored and home-made water!

The day before, brew half a cucumber cut into strips in 2 liters of water with a few mint leaves. Hydrating is easy and tasty!

2 products in this Recipe

France

Mint

30 g

CHF2.90

Vaud

Organic cucumber

1pc

CHF4.20

Mint & cucumber detox water - 5L

CHF7.10

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NoName

about the recipe

null

4 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.40

Fribourg

Butter

100 g

CHF2.20

Genève

Grated Gruyère Bruand

200 g

CHF9.90

Genève

Organic spiny cardoon from Geneva

500 g

CHF19.90

NoName

CHF35.40

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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:

Wash, peel and grate the potatoes, drain them in a colander for 15/20 minutes, squeeze them strongly.
Mix with 3 beaten whole eggs, a tablespoon of flour, finely chopped parsley, salt and pepper.
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

CHF5.60

Genève

Charlotte potatoes

1 kg

CHF2.90

Organic potato fritters

CHF7.30

238 kcal

30 min

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Pancakes aux poireaux

about the recipe

3 products in this Recipe

Vaud

Organic leeks

500 g

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Fribourg

Yogourt Moléson Nature 500g

500 g

CHF4.30

Pancakes aux poireaux

CHF14.80

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Quiche aux légumes et à la féta

about the recipe

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

8 products in this Recipe

Genève

Celeriac GRTA

500 g

CHF4.40

Fribourg

Butter

100 g

CHF2.20

Vaud

Organic leeks

500 g

CHF4.90

Genève

Carrots

500 g

CHF3.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Genève

Whole milk from Geneva

1 l

CHF2.50

Genève

Pâte brisée sous-vide

250 g

CHF5.90

Feta Kolios AOP

CHF9.20

Quiche aux légumes et à la féta

CHF37.90

386 kcal

50 min

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Risotto aux champignons

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

CHF3.95

Suisse

Parsley

30 g

CHF2.90

Lucerne

Organic white onions

300 g

CHF2.20

Italie

Carnaroli Superfino rice, Acquerello

250 g

CHF7.90

Risotto aux champignons

CHF20.90

500 kcal

30 min

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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

Preheat your oven to 220°C.
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.
Transfer the potatoes to a sheet pan and spread out into 1 layer.
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

CHF2.20

Asie

BBQ spice mix

15 g

CHF3.90

Roasted potatoes

CHF6.10

725 kcal

60 min

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Soupe de lentilles, carottes et poireaux

about the recipe

3 products in this Recipe

Lucerne

Organic white onions

300 g

CHF2.20

Genève

Green lentils (Geneva)

500 g

CHF5.95

Genève

Carrots

500 g

CHF3.20

Soupe de lentilles, carottes et poireaux

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:

Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
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

CHF2.20

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Spanish Tortilla

CHF10.00

346 kcal

45 min

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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

CHF9.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Swiss Gruyère cheese soufflé

CHF15.50

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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:

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.
While the quinoa is cooking, rinse the tomatoes and quarter them.
Peel the cucumber and cut it into small cubes.
Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
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

CHF3.90

Italie

lemon

1 pc - 250 g

CHF2.40

Genève

Local cucumber

1 pc

CHF2.90

Swiss Quinoa salad

CHF9.20

312 kcal

20 min

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Tarte aux oignons bernoises.

about the recipe

5 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.40

Lucerne

Organic white onions

300 g

CHF2.20

Fribourg

Butter

100 g

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Genève

Pâte feuilletée sous-vide

250 g

CHF6.90

Tarte aux oignons bernoises.

CHF25.34

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Tatin de Carottes locales

about the recipe

4 products in this Recipe

Genève

Carrots

500 g

CHF3.20

Espagne

Organic oranges

1 kg

CHF5.90

Fribourg

Sera Nature Moléson

230 g

CHF4.40

Genève

Pâte feuilletée sous-vide

250 g

CHF6.90

Tatin de Carottes locales

CHF20.40

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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

CHF17.90

Geneve

Grande baguette de mon père

260 g

CHF4.60

Traditional cheese fondue

CHF22.50

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Velouté aux champignons

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

CHF3.95

Lucerne

Organic white onions

300 g

CHF2.20

Genève

Whole milk from Geneva

1 l

CHF2.50

Suisse

Organic garlic head

1 pc

CHF1.40

Velouté aux champignons

CHF8.40

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Fish

Added to your cart

Artic char fillet with meunière sauce

about the recipe

null

2 products in this Recipe

Italie

lemon

1 pc - 250 g

CHF2.40

Europe

Arctic char fillet skin-on and boneless

200 g

CHF10.90

Artic char fillet with meunière sauce

CHF24.20

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Carpaccio de Saint-Jacques et citron vert

CHF37.00

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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:

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

CHF9.90

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.40

Italie

lemon

1 pc - 250 g

CHF2.40

Fillet of pink trout with lemon sauce

CHF25.60

350 kcal

10 min

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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

CHF11.90

Italie

lemon

1 pc - 250 g

CHF2.40

Fried wild swordfish

CHF26.20

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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

CHF3.40

Italie

lemon

1 pc - 250 g

CHF2.40

Local salmon trout with lemon sauce

CHF3.70

350 kcal

10 min

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Mussels from Bouchot

CHF22.40

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Noix de Saint-Jacques poêlées

CHF38.20

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Oven baked Gilt-head Bream with vegetables

about the recipe

Put the Gilt-head Bream (scaled and gutted), seasoned with salt & pepper, olive oil (not included in the pack), carrots, broccoli and Charlotte potatoes (cut in 4) in a oven dish. Bake for 20 min. at 200°c. Bon appétit!

3 products in this Recipe

France

Gilt-head Bream (scaled and gutted)

500 g

CHF19.90

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

Carrots

500 g

CHF3.20

Oven baked Gilt-head Bream with vegetables

CHF25.30

500 kcal

30 min

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Oven baked wild cod fillet

about the recipe

null

3 products in this Recipe

Norvège

Wild cod filet (skin on and deboned)

180 g

CHF13.90

Genève

Carrots

500 g

CHF3.20

Suisse

Organic broccoli

500 g

CHF5.90

Oven baked wild cod fillet

CHF36.90

389 kcal

30 min

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Saumon glacées aux carottes

about the recipe

4 products in this Recipe

Colombie

Lime

1 pc

CHF1.20

France

Mint

30 g

CHF2.90

Ecosse

Salmon fillet from Scotland (without skin)

180 g

CHF13.40

Genève

Carrots

500 g

CHF3.20

Saumon glacées aux carottes

CHF34.10

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Smoked Salmon Tartar with lime

about the recipe

An explosion of flavors

Ingredients for 2 persons (starters) :

300 g smoked salmon from Scotland

1 x bunch of chives

2 x fair trade limes

1 x bunch of dill

Salt

Pepper

Caution: bunch of dill, pepper and salt are not included in the pack.

Preparation :

1. First of all, cut the salmon into pieces of about 0.5 cm and place them in a bowl.

2. Mince the chives and dill and set aside.

3. Wash the limes under hot water and grate the skin into the bowl. Squeeze the juice of the 2 limes into the mixture.

4. Season with salt and pepper and add the chives and dill, mix well.

5. For the dressing: put the tartar in a mould after adding a few pieces of dill.

6. Put each mould in the fridge for 1 hour. Before serving, garnish with caviar.

It's ready to serve !

The MagicAstuce: To make this recipe as beautiful as it is good, the MagicTeam suggests decorating the tartar with a few slices of lime and why not add some avocado. To accompany it, you can make a small endive salad.

3 products in this Recipe

Colombie

Lime

1 pc

CHF1.20

France

Chives

30 g

CHF2.90

Ecosse

Scottish smoked salmon - Red Label

300 g

CHF49.90

Smoked Salmon Tartar with lime

CHF55.20

242

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Citrus curd tart

about the recipe

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

5 products in this Recipe

Colombie

Lime

1 pc

CHF1.20

Fribourg

Butter

100 g

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Genève

Pâte feuilletée sous-vide

250 g

CHF6.90

Citrus curd tart

CHF21.90

2026 kcal

60 mn

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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!

3 products in this Recipe

Corse

Clementines

500 g

CHF5.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Clementine sorbet

CHF24.20

113

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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.

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

CHF5.60

Italie

lemon

1 pc - 250 g

CHF2.40

Clementine sorbet

CHF6.55

113

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Compote de pommes à faire maison

CHF15.70

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Crêpes moelleuses (4p.)

about the recipe

4 products in this Recipe

Fribourg

Butter

100 g

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Genève

Whole milk from Geneva

1 l

CHF2.50

Suisse

Farine Mi Blanche - vrac bocal à rendre

560 g

CHF5.45

Crêpes moelleuses (4p.)

CHF15.75

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Eton Mess frais aux kiwi

about the recipe

The Eton Mess is the freshest simplest dessert. How about a local, greener version?

Ingredients :

6 local kiwis
10 ml of water
40 g sugar
1 lime
6 meringues
500 ml UHT liquid cream

Preparation :

Finely zest the lime and squeeze out the juice. Peel 4 kiwis, dice them and mash them up with a fork while adding water, lime juice and sugar. Keep the preparation in a cool place and the zest separately. Peel the remaining 2 kiwis and dice them.
Whip the UHT cream and a little sugar up to stiff peaks.
Break the meringues into pieces and mix them with the whipped cream (keep a few larger pieces for serving).
Place a few diced kiwi cubes, 1 tablespoon of kiwi fruit coulis and a layer of whipped cream with meringue at the bottom of several glasses. Fill the glasses in layers.
Finish with a bit of coulis, a piece of meringue and the zest previously reserved and serve.

One last MagicTip? Adapt this recipe with any over-ripe fruit you have at home or with your favourite fruit!

4 products in this Recipe

Colombie

Lime

1 pc

CHF1.20

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.40

Suisse

Organic kiwi

3 pc

CHF3.90

Fribourg

Handmade meringues - 12 pieces

1 pc

CHF7.90

Eton Mess frais aux kiwi

CHF39.30

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Grand Cru homemade hot chocolate

about the recipe

Homemade hot chocolate.

1L of milk for 125 grams of cocoa!

2 products in this Recipe

Genève

Whole milk from Geneva

1 l

CHF2.50

Geneve

Chocolat Chaud Grand Cru

100 g

CHF12.90

Grand Cru homemade hot chocolate

CHF15.40

279 kcal

10 min

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Mousse au chocolat à réaliser

CHF4.90

330 kcal

15 min

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Pain perdu à faire maison

about the recipe

3 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Genève

Whole milk from Geneva

1 l

CHF2.50

Genève

Pain Toast Carré Petit

250 g

CHF5.90

Pain perdu à faire maison

CHF12.90

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Spanish egg flan

about the recipe

h4. Dessert with eggs and milk ,100% « Genevois » ! # 1. Preheat the oven at 180°, boil 1 liter of milk with 100g of sugar. # 2. The caramel : 100g of sugar in a heavy bottom saucepan, allow to melt slowly without stirring. # 3. Beat 6 eggs. Pour the warm milk over the mixture, whisking with energy. Add lemon zest if you wish. # 4. Place the mixture into a caramelized baking dish (or small ramekins).Cook in the oven in a water bath for about 30 to 40 minutes. Check and verify the cooking with the tip of a knife. # 5. Allow to cool, and place in the refrigerator. h5. A special treat !

3 products in this Recipe

Asie

Organic Mascobado sugar

500gr/1 pc

CHF8.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF5.60

Genève

Whole milk from Geneva

1 l

CHF2.50

Spanish egg flan

CHF17.00

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