Recipes

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:

Preheat the oven to 200°C
Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
Bake for 25 to 30 minutes until golden and cooked through.
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

CHF4.40

Sicile

lemon

1 pc

CHF0.95

Suisse

Organic garlic head

1 pc

CHF0.95

Baba ganoush

CHF6.30

162 kcal

45 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

CHF4.60

Sicile

lemon

1 pc

CHF0.95

Geneve

Artisanal Cow's milk ricotta

400 g

CHF9.90

Mayo free angeled eggs

CHF15.45

96 kcal

40 min

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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:

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.
Cut the drained ricotta into thick slices (2-3 cm thick).
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).
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

CHF22.50

Geneve

Artisanal Cow's milk ricotta

400 g

CHF9.90

Oven baked local ricotta

CHF32.40

162 kcal

20 min

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Parmesan cheese tiles

CHF5.90

500 cal.

30 min.

6 per.

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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

CHF1.90

Genève

GRTA Agria potatoes

1kg

CHF1.95

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Spanish Tortilla

CHF8.45

346 kcal

45 min

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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

Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
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.
Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
Wash and dice the tomatoes and add them into the pan.
Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
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

CHF3.40

Aigle

Button mushrooms

250 g

CHF3.45

Lucerne

Organic white onions

300 g

CHF1.90

Beef and chard wok

CHF13.85

450 kcal

20 min

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Beef burger with fried potatoes

about the recipe

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

6 products in this Recipe

Genève

Tomatoes on the vine GRTA

600 g

CHF2.90

Genève

Home-made sesame bun (for burgers)

1 pc

CHF1.80

Genève

Batavia lettuce

1 pc

CHF2.40

Suisse

Beef burger "minute" GRTA

120 g

CHF5.95

Genève

Charlotte potatoes

1 kg

CHF2.40

Asie

Shake Shake spice mix

15 g

CHF3.40

Beef burger with fried potatoes

CHF26.60

435 kcal

25 min

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Beef meatballs

CHF22.35

1267 kcal

20 mn

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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

CHF8.40

Lucerne

Organic white onions

300 g

CHF1.90

Fribourg

Butter

100 g

CHF1.95

Suisse

Cheese slices for burgers, Bruand

165 g

CHF7.40

Genève

Pain Mini-Lion d'Or livre courte

1 pc

CHF4.20

copy of Magic Croque-Acolyte du chalet

CHF23.85

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Émincé de veau à la zurichoise

about the recipe

5 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.45

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Lucerne

Organic white onions

300 g

CHF1.90

Fribourg

Butter

100 g

CHF1.95

Suisse

Freshly cut thin slices of veal - Suisse Garantie

180 g

CHF15.90

Émincé de veau à la zurichoise

CHF25.60

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

CHF57.75

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Express chicken curry

CHF22.60

664 kcal

30 min

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Home-made GRTA burger 2 x 150g

CHF9.70

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Homemade marinated beef skewers

about the recipe

The taste of summer!

Ingredients :

4 beef skewers

1 zucchini

1 apple

1 bunch of cherry tomatoes

3 tbsp. honey

3 tbsp. soy sauce

1 green salad

In addition, you will need :

salt and pepper

6 tbsp. olive oil

1 tbsp. balsamic vinegar

Preparation :

1. The night before, prepare the marinade by mixing the olive oil, honey and soy. Remove the meat from the skewers and put it in the marinade. Leave in the fridge overnight. Add a little more marinade for the vegetables.

2. The next day for cooking: take the meat out of the fridge 2 hours beforehand so that it remains tender. Meanwhile, wash the vegetables and the apple. Cut the courgette into thin slices, peel the apple and cut it into large pieces. Quickly soak the courgette slices, cherry tomatoes and apple pieces in the remaining marinade prepared the day before.

3. For the skewers: one piece of apple, one piece of meat, one courgette slice, one cherry tomato and repeat until the skewer is full. There will probably be more than four skewers by the time you arrive!

4. Once ready, cook them in a frying pan over a medium heat for about 10 minutes, depending on how well they are cooked (even better on a fairly low flame). During cooking, brush the brochettes with the remaining marinade.

5. Prepare a nice green salad with the remaining cherry tomatoes and a vinaigrette. All that's left to do is to go to the table and enjoy these summer flavours.

It's ready!

The MagicTip: for those with a sweet tooth, add other vegetables such as peppers or aubergines.

Allergens: contains gluten

5 products in this Recipe

Genève

Gala apples

3 pc / 500 g

CHF2.40

Genève

Zucchini GRTA

650 g

CHF3.40

Genève

GRTA Cherry Tomatoes

250 g

CHF3.40

Genève

Batavia lettuce

1 pc

CHF2.40

Suisse

2 Beef skewers (Swiss) for the BBQ

200 g

CHF9.95

Homemade marinated beef skewers

CHF31.50

300 kcal

30 min

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Melon Charentais & raw ham

CHF16.30

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Mustard chicken

CHF30.35

550 kcal

30 min

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Rosbif au four

CHF54.90

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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

CHF1.90

Genève

Strong yellow mustard from Geneva.

180 g

CHF10.15

Sicile

lemon

1 pc

CHF0.95

Genève

Sliced chicken breast GRTA

180 g

CHF8.90

Pérou

Organic Ginger

80 g

CHF1.90

Sliced chicken with ginger and mustard

CHF32.70

140 Kcal

2h30

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Stuffed chicken fillets with mozzarella and tomatoes

about the recipe

Even chickens hide sweet secrets

For 4 people, this recipe contains :

4 chicken fillets

1 mozzarella fior di latte

A few cherry tomatoes

In addition, you will need :

Salt and pepper

4 tbsp. olive oil

1 bunch of basil (optional)

Preparation :

1. Preheat the oven to 200°C

2. Cut the chicken fillets in half like a book. Cut the mozzarella into slices and soak up the excess milk. Cut the cherry tomatoes in half.

3. Heat half the olive oil in a frying pan and brown the chicken for 2 minutes on each side over medium heat.

4. Place the chicken in an ovenproof dish. Arrange the mozzarella slices, cherry tomatoes and a few basil leaves. Close the chicken like a book.

5. Season with salt and pepper and add spices or herbs as desired.

6. Place in the oven for about 15 minutes until the chicken is cooked through and the mozzarella is melted and stringy.

The MagicTip: the butcher's tip is to wrap a slice of cured ham or colonnata bacon around the chicken fillet for even more deliciousness.

Allergens: contains lactose

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

CHF3.40

Suisse

Chicken breast - Suisse Garantie

200 g

CHF7.90

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Stuffed chicken fillets with mozzarella and tomatoes

CHF27.10

360 kcal

30 min

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Caprese Salad

about the recipe

A nice starter when it's hot outside !

For 1 person, this recipe contains:

1 mozzarella di bufala

2 grape tomatoes

a few basil leaves

In addition, what you will need:

2 tbsp. olive oil

salt and pepper

Preparation:

Cut the mozzarella into slices of about 5 mm.
Wash the tomatoes and cut them into slices of the same thickness.
Place the mozzarella between the washed and sliced tomatoes of the same thickness.
Season with salt and pepper and drizzle with a generous amount of olive oil.
Rinse the basil, dry it, chop it, then spread it over the salad.

It's ready!

The MagicTip: for an even tastier salad, you can add a few drops of balsamic vinegar.

Allergens: dairy products.

3 products in this Recipe

Genève

Tomatoes on the vine GRTA

600 g

CHF2.90

Soral

Basil

30 g

CHF2.40

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Caprese Salad

CHF13.20

290 kcal

5 min

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Chou farci au quinoa et champignons

about the recipe

5 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.45

Suisse

Parsley

30 g

CHF2.40

Lucerne

Organic white onions

300 g

CHF1.90

Afrique-Amérique du Sud

Organic red quinoa

500 g

CHF9.90

Genève

Chinese cabbage

1 pc

CHF3.40

Chou farci au quinoa et champignons

CHF21.05

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Chou-fleur rôti au four

CHF5.35

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Chou-fleur rôti et crème de lentilles

CHF11.25

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Cold GRTA cucumber soup

about the recipe

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

4 products in this Recipe

Soral

Mint

30 g

CHF2.90

Fribourg

Plain yogurt

1 pc

CHF1.20

Genève

Organic cucumber

1pc

CHF3.40

Sicile

lemon

1 pc

CHF0.95

Cold GRTA cucumber soup

CHF9.65

300 kcal

10 min

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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

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

1 pc

CHF1.20

Genève

GRTA Agria potatoes

1kg

CHF1.95

Suisse

Organic leeks

500 g

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

copy of Crustless quiche

CHF12.65

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Cream of broccoli

about the recipe

Cream Of Broccoli

Vitamins, sweetness, freshness, all in a bowl!

Ingredients for 2 people:

1 tbsp butter
1 onion
600gr of broccoli
200gr of potatoes
1 tbsp chicken stock
500ml of water
100ml liquid cream

Mince the onions, cut the broccoli into small florets and cut the potatoes into small cubes.
Brown the sliced onions in a little butter over low heat.
Add the chopped potatoes and the broccoli florets to the pan, sauté 5 min, add the chicken stock and add water (about 500ml).
Cook for about 20 to 30 minutes. Mix everything in an immersion robot or blender, add the cream. Adjust the seasoning if necessary.

This velouté is perfect for warming up on cooler summer days and for filling up on vitamins!

Chicken stock is not included in this recipe pack.

4 products in this Recipe

Genève

Broccoli

500 g

CHF4.40

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Lucerne

Organic white onions

300 g

CHF1.90

Genève

Charlotte potatoes

1 kg

CHF2.40

Cream of broccoli

CHF11.10

490 kcal

30-40 min

2-3

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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

Genève

Strawberries Mara des bois

500 g

CHF9.90

Genève

Tomatoes on the vine GRTA

600 g

CHF2.90

Soral

Mint

30 g

CHF2.90

Fresh tomato, strawberry and mint gazpacho

CHF15.70

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

CHF2.40

Genève

GRTA Agria potatoes

1kg

CHF1.95

Genève

Whole milk from Geneva

1 l

CHF1.90

Gratin Dauphinois

CHF6.25

450 kcal

20 min

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Homemade mayonnaise

CHF5.55

90 kcal

10 min

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Homemade Mint Sauce

CHF5.80

45 kcal

10 min

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Magic Wedge Potatoes

CHF5.35

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

CHF4.60

Sicile

lemon

1 pc

CHF0.95

Geneve

Artisanal Cow's milk ricotta

400 g

CHF9.90

Mayo free angeled eggs

CHF15.45

96 kcal

40 min

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Mint & cucumber detox water - 5L

CHF6.30

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NoName

CHF33.15

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Organic potato fritters

CHF7.00

238 kcal

30 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

CHF1.90

Genève

GRTA Agria potatoes

1kg

CHF1.95

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Spanish Tortilla

CHF8.45

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

CHF8.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Swiss Gruyère cheese soufflé

CHF13.50

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Traditional cheese fondue

CHF18.90

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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

Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
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.
Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
Wash and dice the tomatoes and add them into the pan.
Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
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

CHF3.40

Aigle

Button mushrooms

250 g

CHF3.45

Lucerne

Organic white onions

300 g

CHF1.90

Veggie stuffed mushrooms

CHF8.75

73 kcal

45 min

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Added to your cart

Easter Bunny's shortbread cookies

CHF8.85

495 kcal

30 min

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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

CHF0.95

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Italie

Organic kiwi

1 pc

CHF0.95

Fribourg

Handmade meringues - 12 pieces

1 pc

CHF7.40

Eton Mess frais aux kiwi

CHF18.85

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Added to your cart

Spanish egg flan

CHF12.40

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