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

GRTA Eggplant

600 g

CHF3.40

Espagne

lemon

1 pc

CHF0.95

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Baba ganoush

CHF7.25

162 kcal

45 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

CHF2.90

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Caprese Salad

CHF13.70

290 kcal

5 min

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Grilled aubergine rolls

about the recipe

Grilled and melting!

Ingredients :

2 eggplants

2 tomatoes

2 balls of mozzarella

A bunch of fresh basil

In addition, you will need :

Salt, pepper

olive oil

A frying pan

Toothpicks

Preparation :

1. First, preheat the oven to 180°.

2. Wash the vegetables thoroughly, then cut the aubergines lengthways into 4mm thick slices. Cut the tomatoes and mozzarella balls into slices. 3. Heat a little olive oil in a frying pan, place the aubergine slices in it and cook for a few minutes until they are slightly melting.

4. When the aubergines are cooked, place them on a flat board. Then place a slice of tomato on top (if necessary, cut the slice in half again), followed by a slice of mozzarella and a basil leaf. Add salt and pepper to taste and roll up! Secure the roll with a toothpick and place it in a baking dish (or on a BBQ tray, which is also fine!).

5. When all the slices are rolled up, cook them for about 10 minutes in the oven at 180° (or on the BBQ).

6. For the garnish, add a few basil leaves as decoration.

It's ready!

The MagicTip: this dish can also be served as a starter or as a small aperitif with smaller quantities. And if you have any potatoes left over, feel free to sauté them to accompany this dish.

Allergens: contains lactose

4 products in this Recipe

Genève

GRTA Eggplant

600 g

CHF3.40

Genève

Tomatoes on the vine GRTA

600 g

CHF2.90

Soral

Basil

30 g

CHF2.90

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Grilled aubergine rolls

CHF25.00

790 kcal

40 min

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Grilled peppers with basil, olives and capers

about the recipe

As good hot as cold!

For 4 people, this recipe contains :

4 peppers

green olives

1 bunch of fresh basil

capers

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar

4 tbsp. olive oil

Preparation:

Preheat the oven to 200°C and wash the peppers well.
Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
Once out of the oven, cover the dish and peppers with a lid or aluminum foil. The steam that will be created will loosen the skin of the peppers from their flesh and the preparation will be easier.
Remove the skin from the warm peppers and cut the peppers into long strips.
Chop the green olives, capers and basil.
In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
Let marinate for a few minutes and serve.

It's ready!

The MagicTip: These peppers are delicious on their own, but they are even more delicious on a toasted bruschetta!

Allergens: contains olives.

4 products in this Recipe

Genève

Peppers

220 g

CHF2.90

Soral

Basil

30 g

CHF2.90

Italie

Organic giant green olives Agnoni

0.314 l

CHF9.90

Italie

Caprons géants avec tiges Gran Cucina

280 g

CHF11.90

Grilled peppers with basil, olives and capers

CHF36.30

146 kcal

40 min

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Homemade mayonnaise

CHF5.55

90 kcal

10 min

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Lentils and carrots salad

about the recipe

Enjoy the benefits of lentils with this easy to make recipe

For 2 people, this recipe contains :

250 g lentils

300 g of carrots

1 spring onion

In addition, you will need :

1 tbsp. vinegar

2 tbsp. mustard

Preparation:

1. Bring 250 g of lentils to a boil with 3 times their volume of water, without salt. Cook for 20 to 30 minutes, then drain.

2. Peel and dice the carrots. Peel and chop a spring onion. In a salad bowl, mix 2 tbsp of mustard with 1 tbsp of vinegar. Add salt and pepper, then 4 tbsp. of olive oil and mix with a fork until well emulsified.

3. Add shallots, lentils and carrots. Mix and set aside in a cool place.

It's ready!

The MagicTip: this recipe lends itself to all sorts of modifications, you can add vegetables of your choice in small cubes according to your tastes and what is left in the refrigerator ;)

Allergens: contains onion

3 products in this Recipe

Vaud

Spring onion

1 botte

CHF2.40

Genève

Green lentils (Geneva)

500 g

CHF5.90

Suisse

Carrots

500 g

CHF1.60

Lentils and carrots salad

CHF9.90

340 kcal

40 min

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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.

5 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

CHF2.90

Soral

Flat-leaf parsley

30 g

CHF2.90

Espagne

lemon

1 pc

CHF0.95

Suisse

Quinoa blanc Suisse

250 g

CHF8.40

Genève

Local cucumber

1 pc

CHF2.40

Swiss Quinoa salad

CHF17.55

312 kcal

20 min

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Apéro

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Baba ganoush

about the recipe

Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 eggplant (500gr)

1 head of garlic

1 organic lemon

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

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

GRTA Eggplant

600 g

CHF3.40

Espagne

lemon

1 pc

CHF0.95

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Baba ganoush

CHF7.25

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

CHF0.95

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

CHF24.40

Cocktail Hugo

CHF43.15

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

CHF4.60

Espagne

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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Must try: Brocamole

about the recipe

Brocamole, OLE!

For 1 bowl, this pack contains:

300 gr broccoli

1 onion

1 lemon

1 clove of garlic

1 bunch of coriander (or parsley depending on your taste)

In addition, you will need:

salt and pepper

1 tablespoon of olive oil

Preparation:

1. Cook the broccoli, then run it under cold water.

2. Add broccoli, chopped onion, garlic, juice of one lemon and oil.

3. Blend, season with salt and pepper and add the chopped coriander.

4. Let stand in a cool place for 30 minutes or eat immediately.

It's ready!

The MagicTip: Not a fan of coriander? Replace it with parsley ;) We recommend you to associate this dip with the ORGANIC GRTA corn cakes of the Domaine de l'Abbaye.

Allergens: contains onion and garlic

5 products in this Recipe

Suisse

Broccoli

500 g

CHF3.90

Genève

Organic white onions

500 g

CHF1.90

Soral

Coriander

30 g

CHF2.90

Espagne

lemon

1 pc

CHF0.95

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Must try: Brocamole

CHF12.55

300 kcal

10 min

Quick view

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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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Added to your cart

Parmesan cheese tiles

CHF5.90

500 cal.

30 min.

6 per.

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Parmesan twists

CHF11.30

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

Genève

Organic white onions

500 g

CHF1.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Genève

Charlotte potatoes

500 g

CHF1.90

Spanish Tortilla

CHF10.30

346 kcal

45 min

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Added to your cart

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

CHF2.90

Aigle

Button mushrooms

250 g

CHF3.45

Genève

Organic white onions

500 g

CHF1.90

Veggie stuffed mushrooms

CHF8.25

73 kcal

45 min

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Carnivore

Added to your cart

Beef meatballs

CHF24.30

1267 kcal

20 mn

Quick view

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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

CHF7.90

Genève

Batavia lettuce

1 pc

CHF2.20

Italie

Parmigiano Reggiano (grated)

100 g

CHF5.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Espagne

lemon

1 pc

CHF0.95

Genève

Pain Mini-Lion d'Or livre courte

1 pc

CHF4.20

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Caesar salad

CHF28.65

435 kcal

20 min

Quick view

Added to your cart

Chicken piccata and crunchy vegetables

about the recipe

6 products in this Recipe

Soral

Basil

30 g

CHF2.90

Suisse

Chicken breast - Suisse Garantie

200 g

CHF7.90

Genève

Organic white onions

500 g

CHF1.90

Suisse

Carrots

500 g

CHF1.60

Suisse

Organic fennel

500 g

CHF4.90

Espagne

lemon

1 pc

CHF0.95

Chicken piccata and crunchy vegetables

CHF20.15

346 kcal

40 min

Quick view

Added to your cart

Chicken stick with pepper sauce

about the recipe

To keep your spirits up ;-)

For 2 persons, this recipe contains :

2 chicken breasts

1 egg

50 g grated parmesan cheese

300 g potatoes

250 g green beans

And for the sauce :

2 red peppers

1 clove of garlic

½ lemon

In addition, you will need :

Salt and pepper

Oil and vinegar

2 tbsp. honey

50 g flour

50 g breadcrumbs

Parchment paper

1 mixer

Preparation

For the pepper sauce:

1. Preheat the oven to 200°C

2. Wash the peppers. Cut them into quarters and scoop them out.

3. Place the peppers on baking paper and bake for 30 minutes. Remove the skin from the warm peppers (without burning yourself!)

4. Peel the garlic clove and squeeze the juice from ½ lemon.

5. Place the peppers, garlic, honey and lemon juice in a blender. Blend until smooth and set aside in a cool place.

For the chicken, potato sticks and the beans :

1. Peel the potatoes and cut into cubes.

2. Cook them for 6-7 minutes in boiling salted water with two tablespoons of vinegar. Drain and place in an ovenproof dish.

3. Add salt and pepper to taste and bake for 12 minutes at 200°C.

4. Meanwhile, prepare the beans by removing the tips and cooking them for 8-10 minutes in boiling salted water.

5. Stir and return the potatoes to the oven for another 12 minutes so that they get a nice golden colour.

6. Cut the chicken breasts into strips about 2 cm wide. Season with salt and pepper.

For the breading :

1. Take 3 soup plates. Put the beaten egg in the first, the flour in the second and the breadcrumbs and grated parmesan in the third (can also be made with dry bread ;-) ).

2. Dip the chicken in the flour, then in the egg and finally in the breadcrumb/parmesan mixture. 3. Brown the chicken pieces in a pan with a little oil for about 4 minutes per side.

4. Serve the potatoes with the chicken and the sauce on the side.

It's ready!

The MagicTip: Add two tablespoons of vinegar to the cooking water of the potatoes so that they keep their shape during baking. And if you don't have breadcrumbs at home, just mix some dry bread.

Allergens: contains gluten, garlic, egg

7 products in this Recipe

Genève

Peppers

220 g

CHF2.90

Suisse

Chicken breast - Suisse Garantie

200 g

CHF7.90

Italie

Parmigiano Reggiano (grated)

100 g

CHF5.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Espagne

lemon

1 pc

CHF0.95

Genève

Charlotte potatoes

500 g

CHF1.90

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Chicken stick with pepper sauce

CHF37.85

452 kcal

45 min

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

CHF8.40

Genève

Organic white onions

500 g

CHF1.90

Fribourg

Butter

100 g

CHF1.95

Suisse

Cheese slices for burgers, Bruand

165 g

CHF6.90

Genève

Pain Mini-Lion d'Or livre courte

1 pc

CHF4.20

copy of Magic Croque-Acolyte du chalet

CHF23.35

Quick view

Added to your cart

copy of Pot-au-feu

about the recipe

6 products in this Recipe

Genève

Celeriac GRTA

500 g

CHF2.90

Genève

Organic white onions

500 g

CHF1.90

Suisse

Carrots

500 g

CHF1.60

Genève

Charlotte potatoes

500 g

CHF1.90

Suisse

Marrow bone

4 pc

CHF4.90

France

Fresh Garlic

1 pc ~250 g

CHF2.90

copy of Pot-au-feu

CHF16.10

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Express chicken curry

CHF22.60

664 kcal

30 min

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Added to your cart

Fresh finely cut Swiss beef & broccoli

CHF18.60

653 kcal

15-20 min

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Added to your cart

Macaroni from the Chalet

about the recipe

It feels like Winter !

For 4 persons, this recipe contains :

400g of pasta

200g of organic onions

1 x garlic clove

200g of dry bacon

200g grated Gruyere cheese

2.5dl of cream

In addition, what you will need :

Parsley

Chicken bouillon

Pepper and salt

A stewpot

A ladle

Preparation :

1. First of all, the garlic and onion must be chopped and the bacon cut into small cubes.

2. Then put 1l of water in a saucepan and bring to the boil with the bouillon. Once it is done, keep on a low heat.

3. Melt the butter in a pot and fry the garlic and onion for about 1 minute. Add the bacon, stirring for 3 minutes.

4. Add the pasta, mix and then pour in two ladles of bouillon. Add it little by little (like a risotto) until the pasta is al dente.

5. Add the cream and stir until the pasta absorbs all the liquid.

6. Finally, add the Gruyere cheese and simmer for a moment. Season with salt and pepper.

It's ready!

The MagicAstuce: If you want a bit of crunch to this recipe, put the preparation in an ovenproof dish, cover with the Gruyere and place the dish in the oven in grill mode for a few minutes.

Allergens: Contains garlic, onion, gluten, lactose.

4 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Valais

Dried bacon from the Valais - sliced

100 g

CHF7.40

Genève

Grated Gruyère

200 g

CHF8.80

Genève

Esize Pasta Casarecce

600 g

CHF10.90

Macaroni from the Chalet

CHF36.90

272 kcal

30 min

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Melon and marinated chicken salad

about the recipe

A refreshing change of pace!

For 4 people, this recipe contains :

1 melon

2 Swiss chicken fillets guaranteed

10 cherry tomatoes

1 batavia salad

A few mint leaves (1 bunch)

In addition, you will need :

3 tbsp. liquid honey

3 tbsp. olive oil

salt and pepper

Preparation :

1. First of all, prepare the marinade: take a bowl and mix the olive oil, honey, a little salt and pepper.

2. Cut the chicken fillets into strips and put them in the marinade. Mix and cover. Leave to stand for 30 minutes in the fridge.

3. Meanwhile, rinse the tomatoes and cut into pieces.

4. Cut the melon in half, remove the seeds and slice. Remove the skin and cut the melon into cubes.

5. Wash the lettuce and cut into thin strips.

6. Cook the chicken in a frying pan until golden brown.

7. For the dressing: mix all ingredients in a salad bowl.

It's ready!

The MagicTip: you can add mozzarella and a few slice of raw ham for even more flavour!

5 products in this Recipe

France

Organic Charentais melon

1 pc

CHF5.90

Genève

GRTA Cherry Tomatoes

250 g

CHF2.90

Soral

Mint

30 g

CHF2.90

Suisse

Chicken breast - Suisse Garantie

200 g

CHF7.90

Genève

Batavia lettuce

1 pc

CHF2.20

Melon and marinated chicken salad

CHF29.70

70 kcal

40 min

Quick view

Added to your cart

Mustard chicken

CHF30.35

550 kcal

30 min

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Poulet en cocotte, au gingembre, citron et olives (2p.)

about the recipe

5 products in this Recipe

Suisse

Chicken leg from Dombes

250 g

CHF6.90

Italie

Organic giant green olives Agnoni

0.314 l

CHF9.90

Espagne

lemon

1 pc

CHF0.95

Pérou

Organic Ginger

80 g

CHF1.90

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Poulet en cocotte, au gingembre, citron et olives (2p.)

CHF30.40

499 kcal

2h30

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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

Genève

Organic white onions

500 g

CHF1.90

Genève

Strong yellow mustard from Geneva.

180 g

CHF10.15

Espagne

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

CHF2.90

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

CHF26.60

360 kcal

30 min

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Tajine de poulet, au gingembre, citron et olives

about the recipe

To spice up your evening

For 2 people, this recipe contains :

500g of Swiss chicken thighs guaranteed

1-2 organic lemons

3 cloves of garlic

100g organic green olives (to be pitted)

2 tablespoons of fresh ginger (or powdered)

In addition, you will need :

2 tbsp olive oil

1 small glass of water

salt and pepper

A tagine (or casserole)

A frying pan

Preparation:

1. First of all, salt and pepper the chicken thighs and then brown them in the pan with the olive oil.

2. At the same time, peel the garlic cloves, leave them whole and add them to the chicken.

3. Peel and chop the fresh ginger.

4. Drain and pit the olives.

5. Peel and remove the seeds from the lemon and cut into small cubes.

6. Then place the chicken thighs and garlic cloves in the tagine, add the fresh (or powdered) ginger, olives, lemon and the glass of water. Add salt and pepper again.

7. Cook on a high heat for 5-10 minutes then put on a low heat. Leave to cook for 2.5 hours. Add water if necessary.

It's ready to go!

If you want to make this recipe with preserved lemon, here's how:

1. Cut the lemon into small cubes (keeping the skin). Squeeze a second lemon. Put it in a saucepan and add 5dl of water and 300g of fine sugar.

2. Simmer over medium heat, without boiling, for 15 minutes. The lemons become soft and the syrup a little thick.

3. Remove the lemons from the syrup. Use them directly in the recipe or put them in an airtight jar, they will keep for about a month! The syrup can be stored in the fridge for a few days.

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

Allergens: contains chicken, ginger, olives, lemon, garlic.

5 products in this Recipe

Suisse

Chicken leg from Dombes

250 g

CHF6.90

Italie

Organic giant green olives Agnoni

0.314 l

CHF9.90

Espagne

lemon

1 pc

CHF0.95

Pérou

Organic Ginger

80 g

CHF1.90

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Tajine de poulet, au gingembre, citron et olives

CHF30.40

499 kcal

2h30

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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

CHF2.90

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Caprese Salad

CHF13.70

290 kcal

5 min

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Cherry Tomatoes Tart

about the recipe

Cherry Tomatoes Tart

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

Ingredients for a 24cm diameter tart :

250gr of GRTA cherry tomatoes
1 shortcrust pastry

In addition, what you will need :

1 garlic clove

3 tbsp olive oil

6 tbsp balsamic vinegar

salt and pepper

Preparation :

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

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

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

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

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

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

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

8. Coat the tomatoes with the hot syrup.

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

It's ready !

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

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

2 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

CHF2.90

Genève

Pâte brisée sous-vide

250 g

CHF5.90

Cherry Tomatoes Tart

CHF11.70

1662 kcal

60 min

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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

Suisse

Broccoli

500 g

CHF3.90

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Genève

Organic white onions

500 g

CHF1.90

Genève

Charlotte potatoes

500 g

CHF1.90

Cream of broccoli

CHF10.10

490 kcal

30-40 min

2-3

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Crêpes moelleuses (4p.)

CHF15.25

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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

CHF1.90

Genève

Whole milk from Geneva

1 l

CHF1.80

Gratin Dauphinois

CHF6.10

450 kcal

20 min

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Grilled aubergine rolls

about the recipe

Grilled and melting!

Ingredients :

2 eggplants

2 tomatoes

2 balls of mozzarella

A bunch of fresh basil

In addition, you will need :

Salt, pepper

olive oil

A frying pan

Toothpicks

Preparation :

1. First, preheat the oven to 180°.

5. When all the slices are rolled up, cook them for about 10 minutes in the oven at 180° (or on the BBQ).

6. For the garnish, add a few basil leaves as decoration.

It's ready!

The MagicTip: this dish can also be served as a starter or as a small aperitif with smaller quantities. And if you have any potatoes left over, feel free to sauté them to accompany this dish.

Allergens: contains lactose

4 products in this Recipe

Genève

GRTA Eggplant

600 g

CHF3.40

Genève

Tomatoes on the vine GRTA

600 g

CHF2.90

Soral

Basil

30 g

CHF2.90

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Grilled aubergine rolls

CHF25.00

790 kcal

40 min

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Grilled peppers with basil, olives and capers

about the recipe

As good hot as cold!

For 4 people, this recipe contains :

4 peppers

green olives

1 bunch of fresh basil

capers

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar

4 tbsp. olive oil

Preparation:

Preheat the oven to 200°C and wash the peppers well.
Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
Once out of the oven, cover the dish and peppers with a lid or aluminum foil. The steam that will be created will loosen the skin of the peppers from their flesh and the preparation will be easier.
Remove the skin from the warm peppers and cut the peppers into long strips.
Chop the green olives, capers and basil.
In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
Let marinate for a few minutes and serve.

It's ready!

The MagicTip: These peppers are delicious on their own, but they are even more delicious on a toasted bruschetta!

Allergens: contains olives.

4 products in this Recipe

Genève

Peppers

220 g

CHF2.90

Soral

Basil

30 g

CHF2.90

Italie

Organic giant green olives Agnoni

0.314 l

CHF9.90

Italie

Caprons géants avec tiges Gran Cucina

280 g

CHF11.90

Grilled peppers with basil, olives and capers

CHF36.30

146 kcal

40 min

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Hachis parmentier végétarien

CHF13.60

976 Kcal

75 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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Lentils and carrots salad

about the recipe

Enjoy the benefits of lentils with this easy to make recipe

For 2 people, this recipe contains :

250 g lentils

300 g of carrots

1 spring onion

In addition, you will need :

1 tbsp. vinegar

2 tbsp. mustard

Preparation:

1. Bring 250 g of lentils to a boil with 3 times their volume of water, without salt. Cook for 20 to 30 minutes, then drain.

3. Add shallots, lentils and carrots. Mix and set aside in a cool place.

It's ready!

The MagicTip: this recipe lends itself to all sorts of modifications, you can add vegetables of your choice in small cubes according to your tastes and what is left in the refrigerator ;)

Allergens: contains onion

3 products in this Recipe

Vaud

Spring onion

1 botte

CHF2.40

Genève

Green lentils (Geneva)

500 g

CHF5.90

Suisse

Carrots

500 g

CHF1.60

Lentils and carrots salad

CHF9.90

340 kcal

40 min

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Magic Wedge Potatoes

CHF5.30

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

Espagne

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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Radish and beetroot gazpacho

about the recipe

Fresh and lively on the plate

For 2 people, this recipe contains :

250g cooked beetroot

15cl coconut milk

2-3 round radishes

Half a cucumber (1 cucumber)

A few sprigs of coriander

1 bunch of onions

1 lime

In addition, you will need :

1 slice of bread

1 clove of garlic

salt and pepper

A blender

Ice cubes

Preparation :

1. First, peel and crush the garlic. Wash the radishes and cut them into half slices (with a mandolin if you have one).

2. Peel the cucumber and cut it into thin slices. Set aside.

3. Next, peel the beetroot and cut it into pieces. Do the same with the onion.

4. Take the bread and remove the crumb. Soak it in the coconut milk.

5. Put the garlic, onion, beetroot, lime juice, bread crumbs, coconut milk and ice cubes (if you like) in a bowl. Blend finely.

6. Season with salt and pepper.

7. Arrange gazpacho in bowls and add sprigs of fresh coriander.

It's ready!

The MagicTip: for a little more spice, you can add a little curry powder.

Allergens: contains gluten, lactose, garlic, onion

7 products in this Recipe

Colombie

Lime

1 pc

CHF0.95

Vaud

Spring onion

1 botte

CHF2.40

Vaud

Radish

1 botte

CHF1.95

Soral

Coriander

30 g

CHF2.90

Asie

Organic coconut milk

0,16 l

CHF2.90

Genève

Cooked beets in cubes

250 g

CHF3.90

Genève

Local cucumber

1 pc

CHF2.40

Radish and beetroot gazpacho

CHF17.40

230 kcal

15 min

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Roasted potatoes

CHF5.30

725 kcal

60 min

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Salade de pâtes

CHF13.95

600 kcal

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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

Genève

Organic white onions

500 g

CHF1.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Genève

Charlotte potatoes

500 g

CHF1.90

Spanish Tortilla

CHF10.30

346 kcal

45 min

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Stuffed Peppers with Quinoa

about the recipe

Can be eaten hot or cold, it is delicious

For 2 people, this recipe contains:

2 peppers

150 g quinoa

3 stalks of celery (100g)

2 carrots

6 g ginger

1 lime

1 tsp madras curry powder

1 bunch of coriander

In addition, you will need :

Olive oil

salt and pepper

A pan to cook the quinoa

An oven to cook the peppers

Preparation:

1. Preheat the oven to 200°C

2. Cut the peppers in half lengthways, remove the seeds and cover with a dash of olive oil and a large pinch of salt.

3. Roast the peppers in the oven for 20-25 minutes or until golden brown on the sides.

4. Peel the carrots and celery and cut into small cubes.

5. Boil water and cook quinoa with carrots and celery (see tip 1)

6. Squeeze the juice of one lemon, peel and finely chop the ginger, chop the coriander and set aside.

7. Once cooked, season the quinoa with the curry powder, lemon juice, chopped ginger and coriander. Mix well and add a little olive oil.

8. Stuff the peppers with the quinoa mixture and add a few coriander leaves for decoration and finish with salt and pepper to taste.

It's ready!

The MagicTip: To always get perfectly cooked quinoa, cook the quinoa in twice its volume of water

Allergens: n/a

8 products in this Recipe

Colombie

Lime

1 pc

CHF0.95

Genève

Peppers

220 g

CHF2.90

Soral

Coriander

30 g

CHF2.90

Inde

Madras Curry - premium quality

15 g

CHF3.75

Suisse

Carrots

500 g

CHF1.60

Genève

Celery

500 g

CHF3.40

Suisse

Quinoa blanc Suisse

250 g

CHF8.40

Pérou

Organic Ginger

80 g

CHF1.90

Stuffed Peppers with Quinoa

CHF28.70

346 kcal

40 min

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Stuffed Peppers with Quinoa

about the recipe

Can be eaten hot or cold, it is delicious

For 2 people, this recipe contains:

2 peppers

150 g quinoa

3 stalks of celery (100g)

2 carrots

6 g ginger

1 lime

1 bunch of coriander

In addition, you will need :

Olive oil

salt and pepper

1 tsp madras curry powder

A pan to cook the quinoa

An oven to cook the peppers

Preparation:

1. Preheat the oven to 200°C

2. Cut the peppers in half lengthways, remove the seeds and cover with a dash of olive oil and a large pinch of salt.

3. Roast the peppers in the oven for 20-25 minutes or until golden brown on the sides.

4. Peel the carrots and celery and cut into small cubes.

5. Boil water and cook quinoa with carrots and celery (see tip 1)

6. Squeeze the juice of one lemon, peel and finely chop the ginger, chop the coriander and set aside.

7. Once cooked, season the quinoa with the curry powder (at your convenience), lemon juice, chopped ginger and coriander. Mix well and add a little olive oil.

8. Stuff the peppers with the quinoa mixture and add a few coriander leaves for decoration and finish with salt and pepper to taste.

It's ready!

The MagicTip: To always get perfectly cooked quinoa, cook the quinoa in twice its volume of water

Allergens: n/a

6 products in this Recipe

Colombie

Lime

1 pc

CHF0.95

Genève

Peppers

220 g

CHF2.90

Soral

Coriander

30 g

CHF2.90

Suisse

Carrots

500 g

CHF1.60

Genève

Celery

500 g

CHF3.40

Pérou

Organic Ginger

80 g

CHF1.90

Stuffed Peppers with Quinoa

CHF16.55

346 kcal

40 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

200 g

CHF8.80

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Swiss Gruyère cheese soufflé

CHF13.40

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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.

5 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

CHF2.90

Soral

Flat-leaf parsley

30 g

CHF2.90

Espagne

lemon

1 pc

CHF0.95

Suisse

Quinoa blanc Suisse

250 g

CHF8.40

Genève

Local cucumber

1 pc

CHF2.40

Swiss Quinoa salad

CHF17.55

312 kcal

20 min

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Tarte aux oignons bernoises.

CHF18.55

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Tofu and veggies stir fry

about the recipe

THE BEST Tofu stir fry (in our book)

Ingredient:

240g firm tofu
1 tbsp sunflower oil
3 tbsp soy sauce
2 large garlic cloves
1 onion
2 carrots cut into matchsticks
1 head of broccoli cut into florets
1 lime

Drain the tofu by pressing it down between paper towels to squeeze out any excess moisture. Cut it into 1-2 cm cubes.
In a large skillet (or even better, in a wok), heat the sunflower oil and add the tofu with 1 tbsp soy sauce. Sauté while stirring for 8-10 minutes.
Add the minced garlic, the sliced onion, the carrot and the broccoli florets and stir fry for 2-5 minutes. Add the remaining soy sauce and stir while cooking until fragrant (around 1 minute).
Serve over steamed rice or boiled noodles, or just on its own.

Our MagicTrick on this recipe is to finish it off by squeezing some lime juice and adding some fresh coriander right before serving.

Enjoy !

6 products in this Recipe

Colombie

Lime

1 pc

CHF0.95

Suisse

Broccoli

500 g

CHF3.90

Genève

Organic white onions

500 g

CHF1.90

Suisse

Carrots

500 g

CHF1.60

Genève

Tofu nature BIO

240 g

CHF5.95

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Tofu and veggies stir fry

CHF17.20

312 kcal

20 min

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Tomato Mozzarella Bruschetta

about the recipe

7 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

CHF2.90

Soral

Basil

30 g

CHF2.90

Genève

Batavia lettuce

1 pc

CHF2.20

Geneve

Artisanal Mozzarella fior di latte

250 g

CHF7.90

Italie

Organic tomato sauce with olives and capers - 290 g

314 g

CHF8.40

Genève

Pain Mini-Lion d'Or livre courte

1 pc

CHF4.20

France

Fresh Garlic

1 pc ~250 g

CHF2.90

Tomato Mozzarella Bruschetta

CHF31.40

854 kcal

20 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

CHF2.90

Aigle

Button mushrooms

250 g

CHF3.45

Genève

Organic white onions

500 g

CHF1.90

Veggie stuffed mushrooms

CHF8.25

73 kcal

45 min

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Veggies soup

CHF3.50

671 kcal

1h30

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Fish

Added to your cart

Fillet of pink trout with lemon sauce

CHF17.15

350 kcal

10 min

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Added to your cart

Mussels from Bouchot

CHF15.90

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Oeufs bénédicte au saumon fumé

about the recipe

5 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Norvège

Smoked salmon Du Palais

120 g

CHF13.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Espagne

lemon

1 pc

CHF0.95

Genève

Pain Toast Carré Petit

250 g

CHF5.80

Oeufs bénédicte au saumon fumé

CHF27.65

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Added to your cart

Oven baked Gilt-head Bream with vegetables

CHF18.40

500 kcal

30 min

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Oven baked wild cod fillet

CHF24.35

389 kcal

30 min

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Pan-fried heart of tuna

CHF13.90

300 kcal

5 min

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Dessert

Added to your cart

Apricot Pie

about the recipe

A perfect dish for a family lunch

For 4 people, this recipe contains :

1 shortcrust pastry

800g apricots

3 eggs

3 dl of cream

In addition, you will need :

50 g caster sugar

1 sachet of vanilla sugar

Preparation :

1. First of all, preheat the oven to 190°C.

2. In the meantime, roll out the shortcrust pastry, grease the mould well, place the pastry in it and prick it with a fork.

3. Place in the refrigerator for 20 minutes.

4. Cut the apricots in half, remove the stone and spread them over the pastry base. Bake for 20 minutes in the lower part of the oven.

5. Then mix the eggs, sugar, cream and vanilla sugar (if you have any) and pour the mixture over the tart. Bake for another 20 minutes.

It's ready!

The MagicTip: for even more deliciousness, line the bottom of the tart with ground almonds before chilling the pastry ;-) .

Allergens: contains gluten, lactose, egg, sugar

4 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

CHF2.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Valais

Apricots

500 g

CHF4.90

Genève

Pâte brisée sous-vide

250 g

CHF5.90

Apricot Pie

CHF22.70

743 kcal

60 min

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Carrot cake

about the recipe

Discover this speciality from Aargau

For 6 persons, this recipe contains :

3 eggs

210 g grated carrots

175 g cane sugar

175 g flour

125 ml vegetable oil

1 teaspoon of baking soda

the juice of a lemon

In addition, what you will need:

1 pinch of salt

¾ teaspoon of nutmeg

1.5 teaspoons of cinnamon

A grater

A salad bowl

A whisk

An ovenproof cake pan

Preparation:

Wash and grate the carrots.
Whisk together the eggs and cane sugar until frothy and pale yellow. If you pinch the mixture between your fingers, you should no longer feel any large grains of sugar.
Stir in nutmeg, cinnamon and oil. Add flour.
Add the baking soda and pour the juice of one lemon over it to activate it.
Add grated carrots slowly until batter is smooth.
Oil and flour a cake pan or a 20-22 cm diameter mold and pour the mixture.
Bake for 30 to 40 minutes in a preheated oven at 175°C. The cake is cooked when the blade of a knife comes out clean.
Let cool and sprinkle with powdered sugar if necessary.

The MagicTip: for an even more delicious cake, add a handful of crushed nuts to the preparation and/or prepare a cream cheese glaze for the top of the cake.

Allergens: contains gluten, eggs and carrots.

5 products in this Recipe

Vaud

Stone ground buckwheat flour, Jaggiferm

1 kg

CHF9.90

Asie

Organic Mascobado sugar

500gr/1 pc

CHF6.40

Suisse

Carrots

500 g

CHF1.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

CHF4.60

Espagne

lemon

1 pc

CHF0.95

Carrot cake

CHF23.45

180 kcal

35 min

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Added to your cart

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