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

Italie

lemon

1 pc

CHF1.60

Suisse

Organic garlic head

1 pc

CHF1.20

Baba ganoush

CHF6.80

162 kcal

45 min

Quick view

Added to your cart

Cocktail Hugo

about the recipe

To be sipped especially with Hugo ;-)

For 4 people, this recipe contains :

6 dl sparkling wine (7.5dl)

0.8 dl elderberry syrup (5dl)

1 lime

1 bunch of fresh mint

In addition, you will need :

Sparkling water

Ice cubes

Mortar and pestle

Preparation :

1. First, wash the mint leaves and crush them lightly in a mortar with a pestle.

2. Then pour the following ingredients directly into a wine glass: sparkling water (1dl per glass), sparkling wine (1.5 dl per glass) and elderberry syrup (0.2dl per glass).

3. Cut the lemon into thin slices.

4. Add fresh mint, lime slices and ice cubes.

5. Stir gently with a long spoon for 8-10 seconds.

It's ready! Best enjoyed with an eco-friendly, recyclable straw ;-)

The MagicTip: for a non-alcoholic pleasure, you can replace the sparkling wine with sparkling water or lemonade.

Allergens: contains alcohol

4 products in this Recipe

Colombie

Lime

1 pc

CHF1.10

Soral

Mint

30 g

CHF2.90

Genève

Elderflower syrup GRTA Genève 0.5 l

0.5 l

CHF14.90

Genève

Genevoisie Brut - Domaine des Perrières 0.75 l

0.75 l

CHF26.90

Cocktail Hugo

CHF45.80

175 kcal

5 min

Quick view

Added to your cart

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

CHF4.95

Italie

lemon

1 pc

CHF1.60

Geneve

Artisanal Cow's milk ricotta

400 g

CHF9.90

Mayo free angeled eggs

CHF16.45

96 kcal

40 min

Quick view

Added to your cart

Parmesan cheese tiles

CHF6.90

500 cal.

30 min.

6 per.

Quick view

Added to your cart

Parmesan twists

CHF12.80

1260

20 min

Quick view

Added to your cart

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

CHF1.95

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

2x Hunter's burger from Geneva

CHF17.70

Quick view

Added to your cart

Beef meatballs

CHF25.05

1267 kcal

20 mn

Quick view

Added to your cart

Breakfast Sandwich

CHF23.20

Quick view

Added to your cart

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

CHF8.90

Italie

Parmigiano Reggiano (grated)

100 g

CHF6.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Italie

lemon

1 pc

CHF1.60

Suisse

Organic garlic head

1 pc

CHF1.20

Genève

Oak leaf lettuce

1 pc

CHF3.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

CHF4.90

Caesar salad

CHF30.55

435 kcal

20 min

Quick view

Added to your cart

Chicken Pie locale

CHF40.10

Quick view

Added to your cart

ChickenBurger local

CHF7.90

Quick view

Added to your cart

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

CHF17.90

Lucerne

Organic white onions

300 g

CHF1.95

Fribourg

Butter

100 g

CHF2.60

Suisse

Cheese slices for burgers, Bruand

165 g

CHF7.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

CHF4.90

copy of Magic Croque-Acolyte du chalet

CHF24.30

Quick view

Added to your cart

Cuisse de pintade pour Noel

about the recipe

Le curry de pois chiches façon MagicTomato, un air de voyage en Inde avec des produits locaux.

Facile à préparer (il faut quand même commencer la veille), sain, protéiné ce plat vegan est une super star.

Commençons par les pois chiches:

Dans un saladier, faire tremper 500gr de pois chiches secs dans de l’eau pendant 12 heures.
Après 12 heures, jeter l’eau et transférer les pois chiches dans une casserole remplie d’eau (les pois chiches doivent être bien recouverts). Faire cuire pendant 2 heures à feu doux en remuant de temps en temps.
Les pois chiches sont cuits lorsqu’ils deviennent tendres. Vous pouvez alors les égoutter et les réserver.

Ensuite, le curry:

Emincer finement 250gr d’oignons et les faire dorer dans une casserole avec un peu d’huile d’olive.
Ajouter 6 gousses d’ail hachées et faire rissoler encore 2 minutes.
Ajouter 500gr de tomates en coupées en morceaux avec le jus.
Ajouter du lait de coco et le curry. Vous pouvez aussi mettre du cumin ou du paprika suivant votre goût.
Ajouter les pois chiches et bien mélanger, faire cuire 10 minutes.
Ajouter du persil ou de la coriandre et servir avec du riz par exemple.

Bon appétit !

3 products in this Recipe

Lucerne

Organic white onions

300 g

CHF1.95

Suisse

Organic shallots

250 g

CHF1.95

Cuisse de Pintade Fermière farcie aux châtaignes

France

Guinea fowl thigh stuffed with chestnuts

200 g

CHF12.90

Cuisse de pintade pour Noel

CHF29.70

500 cal.

3h.

2 pers.

Quick view

Added to your cart

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

CHF63.05

Quick view

Added to your cart

Express chicken curry

CHF24.70

664 kcal

30 min

Quick view

Added to your cart

Filet de bœuf au poivre à la crème

CHF33.20

Quick view

Added to your cart

Fresh tagliatelle with home-made bolognese sauce

CHF19.80

Quick view

Added to your cart

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

Soral

Parsley

30 g

CHF2.90

Fribourg

Butter

100 g

CHF2.60

Suisse

Organic garlic head

1 pc

CHF1.20

France

Leg of lamb from Adret

1 kg

CHF62.90

Herbed lamb shoulder

CHF66.10

580 kcal

Quick view

Added to your cart

Home-made GRTA burger 2 x 150g

CHF7.90

Quick view

Added to your cart

L'originale Fondue Bressane

CHF34.90

Quick view

Added to your cart

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

Soral

Flat-leaf parsley

30 g

CHF2.90

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.20

Fribourg

Butter

100 g

CHF2.60

Genève

GRTA Agria potatoes

1kg

CHF2.20

Angleterre

Cheddar

200 g

CHF10.90

Suisse

Lardons préparés "minute"

100 g

CHF4.90

Potatoes stuffed with bacon and cheddar cheese

CHF26.70

234 kcal

1h10

Quick view

Added to your cart

Rosbif au four

CHF54.90

Quick view

Added to your cart

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

Aigle

Button mushrooms

250 g

CHF3.60

Suisse

Tender veal loin

500 g

CHF39.90

Rôti de veau

CHF43.50

Quick view

Added to your cart

Roulade de Dinde farcie châtaignes pour 3/4 personnes

CHF43.80

Quick view

Added to your cart

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

Suisse/ 500 g

Chicory

CHF5.40

Genève

Ham from Geneva - Du Palais - sliced

100 g

CHF8.40

Fribourg

Butter

100 g

CHF2.60

Genève

Grated Gruyère Bruand

200 g

CHF9.40

Swiss endives with GRTA ham

CHF22.90

404 kcal

40 min

Quick view

Added to your cart

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

CHF5.40

Fribourg

Butter

100 g

CHF2.60

Swiss endives with GRTA ham

CHF8.00

Quick view

Added to your cart

Un parisien qu'on aime bien

CHF12.80

Quick view

Végétarien

Added to your cart

Carottes rôties et crème de topinambour

CHF10.60

Quick view

Added to your cart

Chou farci au quinoa et champignons

CHF21.25

Quick view

Added to your cart

Chou-fleur rôti au four

CHF6.10

Quick view

Added to your cart

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

CHF2.60

Genève

GRTA Agria potatoes

1kg

CHF2.20

Suisse

Organic leeks

500 g

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

copy of Crustless quiche

CHF14.65

Quick view

Added to your cart

copy of Magic Wedge Potatoes

Quick view

Added to your cart

Croquettes de courgettes à la feta

CHF21.65

Quick view

Added to your cart

Eau de rhubarbe

CHF6.90

Quick view

Added to your cart

Fresh Gnocchi with GRTA tomato sauce

CHF16.30

Quick view

Added to your cart

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

CHF3.20

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

Whole milk from Geneva

1 l

CHF2.25

Gratin Dauphinois

CHF6.65

450 kcal

20 min

Quick view

Added to your cart

Homemade mayonnaise

CHF6.00

90 kcal

10 min

Quick view

Added to your cart

Homemade Mint Sauce

CHF5.80

45 kcal

10 min

Quick view

Added to your cart

Magic Wedge Potatoes

CHF5.60

440 kcal

30 min

Quick view

Added to your cart

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

CHF4.95

Italie

lemon

1 pc

CHF1.60

Geneve

Artisanal Cow's milk ricotta

400 g

CHF9.90

Mayo free angeled eggs

CHF16.45

96 kcal

40 min

Quick view

Added to your cart

NoName

CHF11.80

Quick view

Added to your cart

NoName

CHF35.10

Quick view

Added to your cart

Organic potato fritters

CHF7.30

238 kcal

30 min

Quick view

Added to your cart

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

CHF3.90

Fribourg

Butter

100 g

CHF2.60

Suisse

Organic leeks

500 g

CHF4.90

Genève

Carrots

500 g

CHF2.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Genève

Whole milk from Geneva

1 l

CHF2.25

Genève

Pâte brisée sous-vide

250 g

CHF5.40

Feta Kolios AOP

CHF8.90

Quiche aux légumes et à la féta

CHF35.80

386 kcal

50 min

Quick view

Added to your cart

Roasted potatoes

CHF5.60

725 kcal

60 min

Quick view

Added to your cart

Roasted Pumpkin

CHF8.85

Quick view

Added to your cart

Soupe de lentilles, carottes et poireaux

CHF10.45

Quick view

Added to your cart

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

CHF1.95

Genève

GRTA Agria potatoes

1kg

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Spanish Tortilla

CHF9.10

346 kcal

45 min

Quick view

Added to your cart

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

CHF9.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Swiss Gruyère cheese soufflé

CHF14.35

Quick view

Added to your cart

Tarte aux oignons bernoises.

about the recipe

5 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

CHF3.20

Lucerne

Organic white onions

300 g

CHF1.95

Fribourg

Butter

100 g

CHF2.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Genève

Pâte feuilletée sous-vide

250 g

CHF5.90

Tarte aux oignons bernoises.

CHF23.06

Quick view

Added to your cart

Tatin de Carottes locales

CHF17.40

Quick view

Added to your cart

Traditional cheese fondue

CHF20.85

Quick view

Added to your cart

Velouté aux champignons

CHF8.40

Quick view

Added to your cart

Velouté de butternut au lait de coco

CHF11.80

Quick view

Fish

Added to your cart

Carpaccio de Saint-Jacques et citron vert

CHF34.90

Quick view

Added to your cart

Fillet of pink trout with lemon sauce

CHF24.60

350 kcal

10 min

Quick view

Added to your cart

Local salmon trout with lemon sauce

CHF3.70

350 kcal

10 min

Quick view

Added to your cart

Mussels from Bouchot

CHF19.90

Quick view

Added to your cart

Noix de Saint-Jacques poêlées

CHF35.40

Quick view

Added to your cart

Oven baked Gilt-head Bream with vegetables

CHF24.00

500 kcal

30 min

Quick view

Added to your cart

Oven baked wild cod fillet

CHF34.10

389 kcal

30 min

Quick view

Added to your cart

Saumon glacées aux carottes

CHF32.40

Quick view

Added to your cart

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

CHF1.10

France

Chives

30 g

CHF2.90

Ecosse

Scottish smoked salmon - Red Label

300 g

CHF46.90

Smoked Salmon Tartar with lime

CHF52.00

242

Quick view

Added to your cart

Tartines de saumon snacké coloré à la betterave

CHF27.70

Quick view

Dessert

Added to your cart

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

CHF1.10

Fribourg

Butter

100 g

CHF2.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Italie

lemon

1 pc

CHF1.60

Genève

Pâte feuilletée sous-vide

250 g

CHF5.90

Citrus curd tart

CHF18.85

2026 kcal

60 mn

Quick view

Added to your cart

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

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.95

Italie

lemon

1 pc

CHF1.60

Clementine sorbet

CHF21.25

113

Quick view

Added to your cart

Compote de pommes à faire maison

CHF13.70

Quick view

Recipes

Recipes

Baba ganoush

Your own eggplant baba ganoush to make at home!

Cocktail Hugo

To be sipped especially with Hugo ;-)

Mayo free angeled eggs

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

Parmesan cheese tiles

Parmesan twists

Spanish Tortilla

Your 100% local tortilla

2x Hunter's burger from Geneva

Beef meatballs

Breakfast Sandwich

Caesar salad

A deliciously creamy salad

Chicken Pie locale

ChickenBurger local

copy of Magic Croque-Acolyte du chalet

Cuisse de pintade pour Noel

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

Express chicken curry

Filet de bœuf au poivre à la crème

Fresh tagliatelle with home-made bolognese sauce

Herbed lamb shoulder

Home-made GRTA burger 2 x 150g

L'originale Fondue Bressane

Potatoes stuffed with bacon and cheddar cheese

Tasty as can be!

Rosbif au four

Rôti de veau

A refined and tender recipe !

Roulade de Dinde farcie châtaignes pour 3/4 personnes

Swiss endives with GRTA ham

Finally the way to get your kids to eat endives!

Swiss endives with GRTA ham

Un parisien qu'on aime bien

Carottes rôties et crème de topinambour

Chou farci au quinoa et champignons

Chou-fleur rôti au four

copy of Crustless quiche

copy of Magic Wedge Potatoes

Croquettes de courgettes à la feta

Eau de rhubarbe

Fresh Gnocchi with GRTA tomato sauce

Gratin Dauphinois

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

Homemade mayonnaise

Nothing like homemade mayonnaise!

Homemade Mint Sauce

Homemade mint sauce to got whit the lamb roast.

An English custom that the MagicTeam loves.

Magic Wedge Potatoes

The dream recipe to accompany your burgers

Mayo free angeled eggs

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

NoName

NoName

Organic potato fritters

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

Quiche aux légumes et à la féta

Would you like another slice?

Roasted potatoes

Roasted Pumpkin

Soupe de lentilles, carottes et poireaux

Spanish Tortilla

Your 100% local tortilla

Swiss Gruyère cheese soufflé

Tarte aux oignons bernoises.

Tatin de Carottes locales

Traditional cheese fondue

Velouté aux champignons

Velouté de butternut au lait de coco

Carpaccio de Saint-Jacques et citron vert

Fillet of pink trout with lemon sauce

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

Local salmon trout with lemon sauce

This citrusy deliciousness will melt in your mouth!

Mussels from Bouchot