Recipes

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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:

1. Cut the mozzarella into slices of about 5 mm. 
2. Wash the tomatoes and cut them into slices of the same thickness.
3. Place the mozzarella between the washed and sliced tomatoes of the same thickness.
4. Season with salt and pepper and drizzle with a generous amount of olive oil.
5. 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

Espagne

Basil

20 g

1

CHF2.20

Genève

Tomates BIO

500 g

1

CHF2.90

Geneve

Mozzarella fior di latte

250 g

1

CHF8.40

Add to cart (CHF13.50)

Caprese Salad

Price CHF13.50

290 kcal

5 min

1

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Homemade mayonnaise

about the recipe

Nothing like homemade mayonnaise!

For 4 people, this recipe contains :

1 fresh egg yolk

2-3 tsp of lemon juice 

In addition, you will need:

salt, pepper

1.5 dl rapeseed or sunflower oil

1 tsp of mustard

1 whisk

Preparation:

1. In a glass (or ceramic) bowl, put the egg yolk, salt, pepper and mustard.

2. To get the mayonnaise to set, add the oil drop by drop while whisking constantly. 

3. As soon as the mayonnaise starts to set, pour in the remaining oil in a trickle while continuing to whisk. Add lemon juice.

4. Season to taste and chill until ready to serve.

It's ready! 

The MagicTip: If you want to vary the taste, you can add fresh herbs, curry powder or even sesame oil to the mayonnaise. 

Note: use the mayonnaise within 2-3 days. 

Allergens: contains egg

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF5.35)

Homemade mayonnaise

Price CHF5.35

90 kcal

10 min

4

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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 shallot

 

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 shallot. 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: shallots and mustard

3 products in this Recipe

Vaud

Shallots (France)

250gr

1

CHF2.40

Genève

Lentilles de Sauverny

500 g

1

CHF5.90

Fribourg

Organic Carrots

500 g

1

CHF1.90

Add to cart (CHF10.20)

Lentils and carrots salad

Price CHF10.20

340 kcal

40 min

2

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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:

1. 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.
2. While the quinoa is cooking, rinse the tomatoes and quarter them.
3. Peel the cucumber and cut it into small cubes.
4. Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
5. 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

Cherry tomatoes

250 g

1

CHF2.90

Italie

Parsley

20 g

1

CHF2.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Suisse

Quinoa blanc Suisse

250 g

1

CHF8.40

Genève

Cucumber GRTA

1 pc

1

CHF2.40

Add to cart (CHF17.05)

Swiss Quinoa salad

Price CHF17.05

312 kcal

20 min

4

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Asparagus pastries of Carpentras

about the recipe

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

2 products in this Recipe

Carpentras

Green asparagus

500 g

1

CHF13.90

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF19.30)

Asparagus pastries of Carpentras

Price CHF19.30

417 kcal

30 min

4

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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 x eggplant (500gr)

1 x head of garlic

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C
2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
4. Bake for 25 to 30 minutes until golden and cooked through.
5. 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

Vaud

Eggplant

600 g

1

CHF3.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Italie

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF5.75)

Baba ganoush

Price CHF5.75

162 kcal

45 min

2

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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:

1. 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.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. 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

1

CHF4.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Geneve

Cow's milk ricotta

400 g

1

CHF10.90

Add to cart (CHF16.25)

Mayo free angeled eggs

Price CHF16.25

96 kcal

40 min

6

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Parmesan cheese tiles

about the recipe

1 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF5.90

Add to cart (CHF5.90)

Parmesan cheese tiles

Price CHF5.90

500 cal.

30 min.

6 per.

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Parmesan twists

about the recipe

Parmesan Twists

Perfect to complete an impromptu aperitif, these homemade twists will delight your guests.

Ingredients for 4 people:

• 1 x puff pastry
• 1 x grated parmesan cheese (100gr)
• 1 x egg

1. Roll out the puff pastry. Cover the dough with an egg yolk slightly diluted with water. Sprinkle with grated Parmesan, salt and pepper.
2. Fold your dough in half, then cut into strips about 1 cm wide. Twist each strip and place them on a baking sheet. Brush with the remaining egg yolk and sprinkle again with Parmesan cheese.
3. Bake for 10 min at 200°. Your twists should be golden brown.

To vary the twists, replace the parmesan cheese with gruyère cheese, or pesto.

Ingredients in italics are not included in the recipe but can be added to your basket. 

2 products in this Recipe

Genève

Grated Gruyère

200 g

1

CHF8.80

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF14.20)

Parmesan twists

Price CHF14.20

1260

20 min

4

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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:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. 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

1

CHF1.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Charlotte potatoes

500 g

2

CHF1.90

Add to cart (CHF9.80)

Spanish Tortilla

Price CHF9.80

346 kcal

45 min

4

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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

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. 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.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. 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

Cherry tomatoes

250 g

1

CHF2.90

Aigle

Button mushrooms

250gr

1

CHF3.20

Lucerne

Organic white onions

300 g

1

CHF1.60

Add to cart (CHF7.70)

Veggie stuffed mushrooms

Price CHF7.70

73 kcal

45 min

4

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Vitamin C Boost

about the recipe

A vitamin-rich drink that makes you look good!

For 2 large refreshing glasses, this recipe contains:

60 ml of ginger juice with lemon (30ml per glass)

2 oranges

1 organic lemon

In addition, what you will need:

2 large glasses

ice cubes (according to taste)

Preparation: 

1. Fill two tall glasses with ice cubes (if desired).
2. Add 30 ml of lemon ginger juice, orange juice and ½ squeezed lemon. Stir well.

It's ready!

Here's a refreshing and reboosting drink ready to be enjoyed.

3 products in this Recipe

Sicile

Organic lemon

1 pc

1

CHF0.95

Sicile

Organic oranges

3 pc / 800 g

1

CHF3.60

Mont-sur-Lausanne

Organic ginger shot - lemon

0.06 l

1

CHF3.90

Add to cart (CHF8.45)

Vitamin C Boost

Price CHF8.45

145 kcal

5 min

2

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Beef meatballs

about the recipe

h4. How to make homemade meatballs GRTA ! Basic recipe to accommodate your taste, desires and all sauces with minced meat "minute" GRTA prepared by the "Boucherie du Palais". # 1. Mix by hand the meat, 2 eggs, 1 onion and 1 clove of garlic finely chopped and add a little mustard. # 2. Shape medium sized balls by rolling them between your palms. # 3. Cook the meatballs with a little fat in a fryingpan at medium heat, turning them frequently in order to cook evenly on each side. # 4. Serve with vegetables, pasta and tomato sauce. The kids love it.

4 products in this Recipe

Suisse

Ground Charolais beef

500 g

1

CHF14.90

Lucerne

Organic white onions

300 g

1

CHF1.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Italie

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF22.30)

Beef meatballs

Price CHF22.30

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copy of Émincé de veau à la zurichoise

about the recipe

6 products in this Recipe

Aigle

Button mushrooms

250gr

1

CHF3.20

Italie

Parsley

20 g

1

CHF2.40

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Lucerne

Organic white onions

300 g

1

CHF1.60

Fribourg

Butter

100 g

1

CHF1.95

Suisse

Freshly cut thin slices of veal - Suisse Garantie

180 g

1

CHF17.90

Add to cart (CHF29.95)

copy of Émincé de veau à la zurichoise

Price CHF29.95

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Croque M'sieur du Chalet

about the recipe

5 products in this Recipe

Genève

Raw ham from Geneva - Du Palais - Sliced

100 g

1

CHF8.90

Genève

Home-made multigrain bread "équilibre"

400 g

1

CHF5.20

Lucerne

Organic white onions

300 g

1

CHF1.60

Fribourg

Butter

100 g

1

CHF1.95

Suisse

Cheese slices for burgers, Bruand

165 g

1

CHF6.90

Add to cart (CHF24.55)

Croque M'sieur du Chalet

Price CHF24.55

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Lamb shoulder confit with garlic and lemon

about the recipe

After the egg hunt, it's time to eat!

For 4 people, this recipe contains :

1 leg of lamb (about 1kg)

4 tablespoons of honey

2 cloves of garlic

2 lemons

In addition, you will need :

2 tbsp. olive oil

salt and pepper

An ovenproof dish

Preparation:

1. Preheat oven to 210°C
2. In the bottom of an ovenproof dish, mix the olive oil, honey, lemon cut into thin slices, garlic cloves peeled and cut in 2 and spread the mixture. Place the lamb shoulder on top and season generously with salt and pepper.
3. Place in the oven for 1 hour and turn the shoulder halfway through cooking.

It is ready! 

The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat. 

Allergens: contains lamb, garlic.

3 products in this Recipe

Sicile

Organic lemon

1 pc

2

CHF0.95

Italie

Organic garlic head

1 pc

1

CHF1.40

France

Leg of lamb from Adret

1 kg

1

CHF59.90

Add to cart (CHF63.20)

Lamb shoulder confit with garlic and lemon

Price CHF63.20

702 kcal

2h

4

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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

1

CHF2.90

Valais

Dried bacon from the Valais - sliced

100 g

2

CHF7.60

Genève

Grated Gruyère

200 g

1

CHF8.80

Genève

Esize Pasta Casarecce

600 g

1

CHF10.90

Add to cart (CHF37.80)

Macaroni from the Chalet

Price CHF37.80

272 kcal

30 min

4

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Mustard chicken

about the recipe

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Genève

Strong yellow mustard from Geneva.

180 g

1

CHF10.15

Genève

Sliced chicken breast GRTA

180 g

2

CHF8.90

Add to cart (CHF30.85)

Mustard chicken

Price CHF30.85

550 kcal

30 min

4

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Piccata de poulet et légumes croquants

about the recipe

7 products in this Recipe

Espagne

Basil

20 g

1

CHF2.20

Suisse

Chicken breast - Suisse Garantie

200 g

1

CHF7.90

Fribourg

Organic Carrots

500 g

1

CHF1.90

Italie

Organic fennel

500 g

1

CHF4.90

Vaud

Organic red onions

500 g

1

CHF1.60

Sicile

Organic lemon

1 pc

1

CHF0.95

Genève

Charlotte potatoes

500 g

1

CHF1.90

Add to cart (CHF21.35)

Piccata de poulet et légumes croquants

Price CHF21.35

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Swiss endives with GRTA ham

about the recipe

Finally the way to get your kids to eat endives!

Ingredients for 3 persons:

1 x endives (500gr)

1 x cooked ham (100gr)

1 x cheese butter (30-40gr)

1 x grated gruyere cheese

1 x flour (30gr)

1 x whole milk (50cl)

Preparation:

1. In a saucepan melt 30gr of butter then add 30gr of flour. Pour 50cl of milk while stirring. Let it thicken over low heat. 
2. Blanch the endives in boiling water for 10-15 minutes. Once cooked, wrap each endive with ham and place in a buttered dish.
3. Cover with béchamel sauce and sprinkle with grated Gruyère cheese.
4. Bake in a hot oven, grill option, for about 15/20 min. until the surface is well browned.
5. Ingredients in italics are not included in the recipe but can be added to your basket.

Allergens: contains pork products and dairy.

4 products in this Recipe

Vaud

Chicory

3 pc / 500 g

1

CHF3.90

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF7.90

Fribourg

Butter

100 g

1

CHF1.95

Genève

Grated Gruyère

200 g

1

CHF8.80

Add to cart (CHF22.55)

Swiss endives with GRTA ham

Price CHF22.55

404 kcal

40 min

3

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Tarte au fromage et épinard frais

about the recipe

7 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Valais

Dried bacon from the Valais - sliced

100 g

1

CHF7.60

Lucerne

Organic white onions

300 g

1

CHF1.60

Genève

Grated Gruyère

200 g

1

CHF8.80

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Spinach

200 g

2

CHF2.90

Genève

Pâte brisée sous-vide

250 g

1

CHF5.90

Add to cart (CHF37.00)

Tarte au fromage et épinard frais

Price CHF37.00

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Asparagus pastries of Carpentras

about the recipe

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

2 products in this Recipe

Carpentras

Green asparagus

500 g

1

CHF13.90

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF19.30)

Asparagus pastries of Carpentras

Price CHF19.30

417 kcal

30 min

4

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Asparagus risotto

about the recipe

Spring on your plate

For 4 people, this recipe contains:

500 g green asparagus

350 g Carnaroli rice

70 g butter

1L of water

50 g of grated Parmesan Reggiano cheese

In addition, what you will need:

2 to 3 tbsp. olive oil

1 onion

1 carrot (option)

salt

1 high-sided pan

1 saucepan

1 wooden spoon

Preparation:

1. First prepare the asparagus. To remove the hard part from the bottom of the stalk, bend the asparagus until it gives way. Set the tougher pieces aside. 
2. Steam the asparagus for 10 minutes. Asparagus should remain crisp.
3. Remove the asparagus from the steam bath, cut off the heads and set aside. Cut the stalks into 1 cm long pieces. 
4. Add the asparagus waste, half an onion and a small carrot to the boiling water. Add plenty of salt and bring to a boil, then lower the heat. This is the stock that will be used to cook the risotto.
5. In a frying pan, melt 15 grams of butter and brown the asparagus. Then add 1 tablespoon of olive oil and ½ minced onion and sweat.
6. Add the rice and 1 ladle of broth. Let the rice absorb the broth before adding another ladle and so on until the rice is creamy. Use a wooden spoon to gently turn the rice.
7. At the end of the cooking time, add the asparagus tips, the cold butter cut into small cubes and the parmesan. 
8. Mix gently and let stand for 2-3 minutes, covered, before serving.

It's ready!

The MagicTip: the broth technique works for any type of vegetable waste. Keep any peels, cuts, etc. in the freezer and use them as the base for your next broth.

Allergens: contains dairy products and onion. 

3 products in this Recipe

Carpentras

Green asparagus

500 g

1

CHF13.90

Fribourg

Butter

100 g

1

CHF1.95

Italie

Carnaroli rice, Cascina Veneria

500 g

1

CHF5.45

Add to cart (CHF21.30)

Asparagus risotto

Price CHF21.30

370 kcal

30 min

4

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Asperges, sauce hollandaise à l'orange

about the recipe

4 products in this Recipe

Carpentras

Green asparagus

500 g

1

CHF13.90

Fribourg

Butter

100 g

1

CHF1.95

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Sicile

Organic oranges

3 pc / 800 g

1

CHF3.60

Add to cart (CHF23.85)

Asperges, sauce hollandaise à l'orange

Price CHF23.85

417 kcal

30 min

4

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Bouillon maison - 2 solutions

about the recipe

5 products in this Recipe

Genève

Celeriac GRTA

500 g

1

CHF2.90

Vaud

Leeks

500 g

1

CHF2.90

Lucerne

Organic white onions

300 g

1

CHF1.60

Vaud

Table salt from the Alps

250 g

1

CHF3.40

Fribourg

Organic Carrots

500 g

1

CHF1.90

Add to cart (CHF12.70)

Bouillon maison - 2 solutions

Price CHF12.70

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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:

1. Cut the mozzarella into slices of about 5 mm. 
2. Wash the tomatoes and cut them into slices of the same thickness.
3. Place the mozzarella between the washed and sliced tomatoes of the same thickness.
4. Season with salt and pepper and drizzle with a generous amount of olive oil.
5. 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

Espagne

Basil

20 g

1

CHF2.20

Genève

Tomates BIO

500 g

1

CHF2.90

Geneve

Mozzarella fior di latte

250 g

1

CHF8.40

Add to cart (CHF13.50)

Caprese Salad

Price CHF13.50

290 kcal

5 min

1

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Chakchukah

about the recipe

Chakchukah, travel to the Middle East for breakfast!

Ingredients:

• 6 eggs
• 2x red bell peppers
• 314 grams of organic tomato pulp from Apulia
• 1 white onion
• 1 clove of garlic
• 4 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp herbes de Provence 
• salt and pepper    

1. Preheat the oven to 200°C.-.
2. Peel and mince the onion and garlic. Seed and chop the peppers.
3. In a frying pan, melt the onion and garlic in 4 tablespoons of olive oil. 
4. Add the tomato pulp, 1/2 teaspoon ground cumin, 1/2 teaspoon ground sweet paprika, 1/2 teaspoon Provençal herbs, salt and pepper. Simmer and reduce for about 15 minutes over low heat.
5. Create 6 small hollows in the sauce with the back of a spoon and place an egg in each hollow. Make sure your pan is oven safe, if not, transfer the sauce to ovenproof ramekins.
6. Bake (in the pan or in the ramekins) for 8 minutes until the white is set and the yolk is still runny.
7. Your MagicAcolytes love to ea this chakchukah with thick slices of half-white toast. A perfect option for a brunch at home or a quick meal.

Ingredients mentioned in italics are not included in the recipe pack, but can be added to your basket in 1 click.

4 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF1.60

Italie

Organic tomato pulp (Italie, Puglia)

314 g

1

CHF6.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Italie

Organic red pepper

1 pc / 550 g

1

CHF4.90

Add to cart (CHF17.30)

Chakchukah

Price CHF17.30

894 kcal

30 min

3

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Cheddar and Wild Garlic Scones

about the recipe

A nice idea for a country tea time

For 4 people, this recipe contains:

400 g of wheat flour

100 g of cheese butter

1 tablespoon baking soda

125 g grated cheddar cheese

25 g chopped wild garlic

In addition, what you will need:

200 ml of milk

2 eggs

salt

Preparation:

1. Preheat the oven to 220°C.
2. In a bowl, mix the flour and cold butter until you obtain a texture resembling wet sand.
3. Add salt, bicarbonate, finely chopped wild garlic and grated cheddar. Mix well.
4. In another bowl, combine eggs and milk.
5. Mix the dry ingredients with the wet ingredients. The dough will be a bit sticky but that's normal.
6. Sprinkle the work surface with flour and flatten the dough to about 2.5 cm high. Using a glass or cookie cutter, cut out scones.
7. Place the scones on a baking sheet lined with baking paper and brush the surface with a little milk. 
8. Sprinkle the top of the scones with extra cheddar cheese.
9. Bake for 14 minutes until the surface is golden brown.

Ready to go!

The MagicTip: enjoy warm with a little salted butter. This recipe can easily be made with gluten-free flour.

Allergens: contains gluten, eggs and dairy products.

4 products in this Recipe

Fribourg

Butter

100 g

1

CHF1.95

Genève

Stone ground organic spelt flour

1 kg

1

CHF6.90

Angleterre

Cheddar

200 g

1

CHF7.90

Soral

Wild garlic organic-GRTA

25 g

1

CHF2.90

Add to cart (CHF19.65)

Cheddar and Wild Garlic Scones

Price CHF19.65

115 kcal

34 min

4

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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 Adrien's recipe from the MagicTeam, you won't be disappointed!

Ingredients for a 24cm diameter tart:

• 1x 250gr of GRTA cherry tomatoes
• 1x shortcrust pastry from organic flour (330gr)
• 1x garlic clove
• 3 tbsp olive oil
• 6 tbsp balsamic vinegar

1. Cut the cherry tomatoes in half and salt them, stir gently and leave to drain for 30 minutes in a bowl.
   Collect the juice they have released and set aside.
2. 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).
3. Cover the tomatoes with the spread shortcrust pastry. Poke a hole in the middle of the dough to create a steam outlet.
4. 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.
5. Remove the dish from the oven and let cool for 15 minutes. Quickly flip over the pie on a clean plate.
6. 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.
7. Coat the tomatoes with the hot syrup.
8. Serve hot or warm, with a green salad on the side for example.

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

Cherry tomatoes

250 g

1

CHF2.90

Genève

Pâte brisée sous-vide

250 g

1

CHF5.90

Add to cart (CHF8.80)

Cherry Tomatoes Tart

Price CHF8.80

1662 kcal

60 min

4

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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

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

It's ready, enjoy!

4 products in this Recipe

Vaud

Leeks

500 g

1

CHF2.90

Fribourg

Plain yogurt

1 pc

1

CHF1.25

Genève

Agria potatoes

1kg

1

CHF1.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Add to cart (CHF10.45)

copy of Crustless quiche

Price CHF10.45

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Eggplant curry with coconut milk

about the recipe

Journey through your meal

For 4 people, this recipe contains:

2 eggplants, sliced

2 tomatoes 

1 onion

1 teaspoon cumin powder

1 teaspoon of garam masala

2 cm ginger root

1 teaspoon gujarati curry powder

40 cl of coconut milk

In addition, what you will need:

1 pinch of salt

1 clove of garlic

2 tablespoons of oil

½ bunch of coriander

Preparation:

1. Peel then chop the onion, garlic and ginger. In a frying pan, heat 2 tablespoons of oil and brown the chopped mixture. Add the spices.
2. Peel and crush the tomatoes, cut the eggplants into 1 cm thick slices.
3. Add 10 cl of water to the mixture of aromas and spices, add the tomatoes and eggplants and simmer for 10 to 15 minutes over medium heat and covered.
4. Add the coconut milk, salt and continue cooking for 10 minutes on low heat.

It's ready!

The MagicTip: served on a bed of rice and sprinkled with freshly chopped coriander, this curry becomes a delicious complete dish.

Allergens: contains coconut, garlic and onion.

3 products in this Recipe

Vaud

Eggplant

600 g

1

CHF3.40

Asie

Organic coconut milk

0,4 l

1

CHF8.90

Asie

Red Gujarati Curry

15 g

1

CHF3.75

Add to cart (CHF16.05)

Eggplant curry with coconut milk

Price CHF16.05

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Eggplant Parmigiana

about the recipe

Eggplant Parmigiana

Ingredients for 2-3 people:

• 1 x eggplant (500gr)
• 1 x fior di latte mozzarella
• 1 x grape tomatoes (about 1kg)
• 1 x garlic clove
• 1 x white onion

1. Rinse the aubergines, cut off their stalk and cut them into 1/2 cm large slices lengthwise.
2. Salt the slices and place them in a colander. Allow to drain for at least 30 minutes.
3. In the meantime, prepare the sauce. Mince the onion and garlic and sauté for 3-4 minutes in a saucepan with olive oil. Add the diced tomatoes, salt and pepper. Optional: add dried oregano and a few basil leaves. Simmer on low heat for 30 minutes, stirring from time to time.
4. Pat the eggplant slices dry and grill them in a pan with a little olive oil.
5. Slices the fior di latte mozzarella and reserve.
6. Cover the bottom of a casserole dish with tomato sauce, arrange the aubergine slices next to each other and add mozzarella slices on top of them. Repeat this step with all the remaining eggplant, tomato sauce and mozzarella slices.
7. Bake for 30 minutes at 180°C. Wait a few minutes before serving.

The most greedy will add parmesan cheese too ;-) We know who you are! 

3 products in this Recipe

Vaud

Eggplant

600 g

1

CHF3.40

Genève

Tomates BIO

500 g

1

CHF2.90

Geneve

Mozzarella fior di latte

250 g

1

CHF8.40

Add to cart (CHF14.70)

Eggplant Parmigiana

Price CHF14.70

889

45 min

2-3

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Gratin Dauphinois

about the recipe

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

Ingredients for a slightly lighter version with milk and cream: 

800 grams of floury potatoes

40 cl of milk 

14 cl of cream 25

salt and pepper 

garlic 

Preparation:

1. Preheat oven to 160 degrees
2. Peel and cut the potatoes into thin slices (for this step you can ask other people to help)
3. In a baking dish, cut the garlic in half and rub the dish. Then, arrange the slices in layers in the dish.
4. In a bowl, mix the cream and milk with salt, pepper and nutmeg to taste and pour the mixture over the potatoes.
5. Bake for 50 minutes.
6. Add a little cream on top and put back in the oven for 20 minutes

The MagicTip: The classic version does not contain any cheese but why not add some when finishing for an even more delicious result. 

Accompanied by a green salad it's the best! :-) 

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Genève

Agria potatoes

1kg

1

CHF1.90

Genève

Whole milk from Geneva

1 l

1

CHF1.60

Add to cart (CHF6.40)

Gratin Dauphinois

Price CHF6.40

450 kcal

20 min

4

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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

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar 

4 tbsp. olive oil

capers

Preparation:

1. Preheat the oven to 200°C and wash the peppers well.
2. Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
3. 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.
4. Remove the skin from the warm peppers and cut the peppers into long strips.
5. Chop the green olives, capers and basil.
6. In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
7. 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.

3 products in this Recipe

Espagne

Basil

20 g

1

CHF2.20

Italie

Organic giant green olives Agnoni

0.314 l

1

CHF9.90

Italie

Organic red pepper

1 pc / 550 g

4

CHF4.90

Add to cart (CHF31.70)

Grilled peppers with basil, olives and capers

Price CHF31.70

146 kcal

40 min

4

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Homemade mayonnaise

about the recipe

Nothing like homemade mayonnaise!

For 4 people, this recipe contains :

1 fresh egg yolk

2-3 tsp of lemon juice 

In addition, you will need:

salt, pepper

1.5 dl rapeseed or sunflower oil

1 tsp of mustard

1 whisk

Preparation:

1. In a glass (or ceramic) bowl, put the egg yolk, salt, pepper and mustard.

2. To get the mayonnaise to set, add the oil drop by drop while whisking constantly. 

3. As soon as the mayonnaise starts to set, pour in the remaining oil in a trickle while continuing to whisk. Add lemon juice.

4. Season to taste and chill until ready to serve.

It's ready! 

The MagicTip: If you want to vary the taste, you can add fresh herbs, curry powder or even sesame oil to the mayonnaise. 

Note: use the mayonnaise within 2-3 days. 

Allergens: contains egg

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF5.35)

Homemade mayonnaise

Price CHF5.35

90 kcal

10 min

4

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Homemade Mint Sauce

about the recipe

Homemade mint sauce to got whit the lamb roast. 

An English custom that the MagicTeam loves. 

This recipe contains: 

2 bunches of mint

You will also need :

90 grams of sugar

15 cl of cider vinegar

a small saucepan

Preparation :

1. Wash and cut the mint into strips
2. Mix the cider vinegar and the sugar. Heat in a saucepan. Bring to a boil and remove from heat. 
3. Stir in the mint and let cool for a few hours.

You can keep this sauce for a few weeks without worrying :-) 

1 products in this Recipe

France

Mint

20 g

2

CHF2.40

Add to cart (CHF4.80)

Homemade Mint Sauce

Price CHF4.80

45 kcal

10 min

10

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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 shallot

 

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 shallot. 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: shallots and mustard

3 products in this Recipe

Vaud

Shallots (France)

250gr

1

CHF2.40

Genève

Lentilles de Sauverny

500 g

1

CHF5.90

Fribourg

Organic Carrots

500 g

1

CHF1.90

Add to cart (CHF10.20)

Lentils and carrots salad

Price CHF10.20

340 kcal

40 min

2

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Magic Buddha Bowl

about the recipe

A "sweet and savour" Buddha Bowl

For 4 people this recipe contains :

250g chickpeas, soaked the day before in cold water

150g quinoa

200g cucumber

200g lettuce, washed

1-2 carrots

4 tbsp lemon juice

6 tbsp fresh coriander

3-4 tbsp soy sauce

In addition, you will need : 

4 tbsp. olive oil

Salt

Pepper

1 pinch of chilli flakes (optional)

A pressure cooker

A bowl

Preparation :

1. First, cook the chickpeas for 15 minutes in a pressure cooker.

2. Drain them in a colander and let them cool.

3. Prepare the ingredients: cook the quinoa, cut the cucumber into thin strips, chop the coriander, grate carrots.

4. Then prepare the seasoning in a large bowl: mix the olive oil, lemon juice and soy sauce.

5. Then assemble the ingredients in the bowl: warm chickpeas and quinoa, cucumber, salad and carrot. Mix thoroughly and sprinkle with coriander. Season to taste with chilli flakes. 

It's ready!

The MagicTip: This recipe can be modified according to the seasons, depending on the vegetables available :-) 

Allergens: contains gluten

6 products in this Recipe

Genève

Batavia lettuce

1 pc

1

CHF2.20

Soral

Coriander

25 g

1

CHF2.90

Genève

Chickpeas from Sauverny.

500 g

1

CHF5.90

Fribourg

Organic Carrots

500 g

1

CHF1.90

Sicile

Organic lemon

1 pc

1

CHF0.95

Genève

Cucumber GRTA

1 pc

1

CHF2.40

Add to cart (CHF16.25)

Magic Buddha Bowl

Price CHF16.25

571 kcal

30 min

2-3

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Magic Wedge Potatoes

about the recipe

The dream recipe to accompany your burgers

Ingredients:

Potatoes

Olive oil

Salt 

Pepper

Various spices according to your taste.

Steps: 

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

With local ketchup it's the best.

2 products in this Recipe

Genève

Agria potatoes

1kg

1

CHF1.90

Asie

Paprika

15 g

1

CHF3.40

Add to cart (CHF5.30)

Magic Wedge Potatoes

Price CHF5.30

440 kcal

30 min

3

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MagicTomato Pizza

about the recipe

MagicTomato Home Pizza

The recipe for pleasure with high quality ingredients!

Ingredients for 2 persons:

• 1 x pizza dough (300 grams)
• 1 x ORGANIC tomato pulp (300 grams)
• 1 x fior di latte mozzarella (200 grams)

With the pizza dough you can make 2 pizzas of 20cm diameter.

1. Preheat the oven to 240°C.
2. Place the rolled out pizza dough on a baking tray covered with baking paper.
3. Cover the dough with tomato sauce.
4. Slice the fior di latte mozzarella and pat dry with a paper towel to remove as much moisture as possible.
5. Spread the sliced fior di latte mozzarella and fresh basil (optional) halfway through the baking process.
6. Bake for approx. 15 to 20 minutes: it should be golden brown and the cheese semi-melted.

You can of course add or remove individual ingredients to personalize your toppings!

3 products in this Recipe

Genève

Home made Napoletana tomato sauce

350 g

1

CHF7.90

Geneve

Mozzarella fior di latte

250 g

1

CHF8.40

Genève

Vacuum-packed raw bread/pizza dough

250 g

2

CHF5.20

Add to cart (CHF26.70)

MagicTomato Pizza

Price CHF26.70

1 623 kcal

30 min

2

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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:

1. 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.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. 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

1

CHF4.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Geneve

Cow's milk ricotta

400 g

1

CHF10.90

Add to cart (CHF16.25)

Mayo free angeled eggs

Price CHF16.25

96 kcal

40 min

6

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Mimosa eggs with avocado

about the recipe

How about a little green on the table?

For 6 people, this recipe contains:

6 eggs

1 avocado

1 lime

1 bunch of coriander

In +, what you will need:

Salt, pepper

A fork

A bowl

Two small spoons

Preparation:

1. Carefully place eggs in boiling water and let cook for 9-10 minutes. Once cooked, plunge the eggs into cold water and let cool for 20-30 minutes.
2. Cut the hard-boiled eggs in half lengthwise, carefully remove the yolks and place them in a bowl.
3. To the yolks, add the avocado flesh, lime juice and chopped cilantro and mash roughly with a fork. Add salt and pepper to taste.
4. Using two small spoons, fill each half of the white egg with the filling.

It's ready!

The MagicTip: if you want to complete your entrée, a thin slice of smoked salmon goes perfectly with this version of the mimosa egg.

Allergens: contains egg

4 products in this Recipe

Brésil

Lime

1 pc

1

CHF0.80

Soral

Coriander

25 g

1

CHF2.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Espagne

Organic avocado - superior quality

1 pc

1

CHF2.60

Add to cart (CHF10.70)

Mimosa eggs with avocado

Price CHF10.70

110 kcal

40 min

6

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Organic grated carrot salad with yogurt sauce

about the recipe

Fresh and creamy, so delicious you'll want more!

For 4 people, this pack contains:

500 g of carrots

1 lemon

1 plain yogurt

In addition, you will need:

Salt and pepper

4 tbsp. olive oil 

Preparation:

1. Wash, peel and grate the carrots into a bowl. 
2. Grate the lemon peel and squeeze out the juice. Mix the lemon juice and oil, add the grated carrots and mix well.
3. Add the yogurt to the carrots, add salt and pepper, mix well and serve. 

It's ready!

The MagicTip: you can add chives to your sauce.

Allergens : contains dairy products

3 products in this Recipe

Fribourg

Plain yogurt

1 pc

1

CHF1.25

Fribourg

Organic Carrots

500 g

1

CHF1.90

Sicile

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF4.20)

Organic grated carrot salad with yogurt sauce

Price CHF4.20

65 kcal

5 min

2

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Organic potato fritters

about the recipe

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

Ingredients for 4 persons:

1 x potato (800gr)

3 x eggs

1 x parsley (25gr)

1 x tbsp. flour

Sunflower oil for cooking

Preparation:

1. Wash, peel and grate the potatoes, drain them in a colander for 15/20 minutes, squeeze them strongly.
2. Mix with 3 beaten whole eggs, a tablespoon of flour, finely chopped parsley, salt and pepper.
3. Form fritters and cook slowly in hot oil. Brown each side for 3 to 4 minutes. Arrange on paper towels.

Ingredients in italics are not included in the recipe but can be added to your basket.

3 products in this Recipe

Italie

Parsley

20 g

1

CHF2.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Charlotte potatoes

500 g

2

CHF1.90

Add to cart (CHF10.60)

Organic potato fritters

Price CHF10.60

238 kcal

30 min

4

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Pain perdu à faire maison

about the recipe

3 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Whole milk from Geneva

1 l

1

CHF1.60

Genève

Pain Toast Carré Petit

250 g

1

CHF5.80

Add to cart (CHF11.80)

Pain perdu à faire maison

Price CHF11.80

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Risotto aux champignons

about the recipe

4 products in this Recipe

Aigle

Button mushrooms

250gr

2

CHF3.20

Italie

Parsley

20 g

1

CHF2.40

Lucerne

Organic white onions

300 g

1

CHF1.60

Italie

Carnaroli Superfino rice, Acquerello

250 g

1

CHF6.40

Add to cart (CHF16.80)

Risotto aux champignons

Price CHF16.80

500 kcal

30 min

4

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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:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. 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

1

CHF1.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Charlotte potatoes

500 g

2

CHF1.90

Add to cart (CHF9.80)

Spanish Tortilla

Price CHF9.80

346 kcal

45 min

4

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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

1

CHF8.80

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Add to cart (CHF13.20)

Swiss Gruyère cheese soufflé

Price CHF13.20

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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:

1. 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.
2. While the quinoa is cooking, rinse the tomatoes and quarter them.
3. Peel the cucumber and cut it into small cubes.
4. Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
5. 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

Cherry tomatoes

250 g

1

CHF2.90

Italie

Parsley

20 g

1

CHF2.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Suisse

Quinoa blanc Suisse

250 g

1

CHF8.40

Genève

Cucumber GRTA

1 pc

1

CHF2.40

Add to cart (CHF17.05)

Swiss Quinoa salad

Price CHF17.05

312 kcal

20 min

4

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Tarte aux oignons bernoises.

about the recipe

4 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Lucerne

Organic white onions

300 g

3

CHF1.60

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF17.50)

Tarte aux oignons bernoises.

Price CHF17.50

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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

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. 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.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. 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

Cherry tomatoes

250 g

1

CHF2.90

Aigle

Button mushrooms

250gr

1

CHF3.20

Lucerne

Organic white onions

300 g

1

CHF1.60

Add to cart (CHF7.70)

Veggie stuffed mushrooms

Price CHF7.70

73 kcal

45 min

4

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Fillet of pink trout with lemon sauce

about the recipe

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

Ingredients for 2 persons: 

2 x pink trout fillets - skin on, no bones (180Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

1. Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.
2. As soon as they are cooked, turn up the heat and deglaze with lemon juice, add 10cl of cream and let it reduce.

That's it, you've just made a dish worthy of a restaurant!

3 products in this Recipe

France

Salmon trout filet skin-on and deboned

180 g

2

CHF7.90

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Sicile

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF19.65)

Fillet of pink trout with lemon sauce

Price CHF19.65

350 kcal

10 min

2

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Grilled salmon, asparagus and cherry tomatoes

about the recipe

Throw everything in the oven, forget about it for 15 minutes and it's ready!

For 2 persons, this recipe contains:

4 salmon fillets

250 g of cherry tomatoes

500 g of green asparagus

1 tbsp. chimichurri spice mix

In addition, you will need:

1 tsp. salt

1 tbsp. oil 

Preparation:

1. Wash the tomatoes and asparagus. Prepare the asparagus by removing the hard part of the bottom of the stem.
2. Place asparagus, tomatoes and salmon fillets on a baking sheet.
3. Season the fish with salt, oil and the chimichurri mixture
4. Bake for 20 minutes at 200°C

It's ready!

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will stay in your hand.

Allergens: contains fish.

4 products in this Recipe

Carpentras

Green asparagus

500 g

1

CHF13.90

Genève

Cherry tomatoes

250 g

1

CHF2.90

Asie

Chimichurri spice mix

15 g

1

CHF3.40

Ecosse

Salmon fillet from Scotland skin-off x4 family pack

720 g

1

CHF39.60

Add to cart (CHF59.80)

Grilled salmon, asparagus and cherry tomatoes

Price CHF59.80

570 kcal

20 min

4

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Oeufs bénédicte au saumon fumé

about the recipe

5 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Norvège

Smoked salmon Du Palais

120 g

1

CHF14.25

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Genève

Pain Toast Carré Petit

250 g

1

CHF5.80

Add to cart (CHF28.30)

Oeufs bénédicte au saumon fumé

Price CHF28.30

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Oven baked wild cod fillet

about the recipe

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3 products in this Recipe

Norvège

Wild cod filet (skin on and deboned)

180 g

2

CHF10.90

Fribourg

Organic Carrots

500 g

1

CHF1.90

Sicile

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF24.65)

Oven baked wild cod fillet

Price CHF24.65

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Pan-fried heart of tuna

about the recipe

Tasty and barely cooked fluffy fish. Tchss-Tchss.

Cooking tip:

1. Season the fish, pepper and oil each side. (Depending on your taste, add curry, sesame seeds or Provence herbs.)
2. Heat a non-stick pan over high heat.
3. Sear the tuna for two minutes on each side.

The tuna will be semi-cooked, pink at heart. Serve with lemon.

1 products in this Recipe

France

Wild tuna steak

180g

1

CHF15.90

Add to cart (CHF15.90)

Pan-fried heart of tuna

Price CHF15.90

300 kcal

5 min

1

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Cake au yaourt

about the recipe

4 products in this Recipe

Fribourg

Plain yogurt

1 pc

1

CHF1.25

Vaud

Stone ground buckwheat flour, Jaggiferm

1 kg

1

CHF9.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Sicile

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF16.50)

Cake au yaourt

Price CHF16.50

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Citrus curd tart

about the recipe

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

3 products in this Recipe

Brésil

Lime

1 pc

2

CHF0.80

Sicile

Organic lemon

1 pc

2

CHF0.95

Genève

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF8.90)

Citrus curd tart

Price CHF8.90

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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 :

1. 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.
2. Whip the UHT cream and a little sugar up to stiff peaks.
3. Break the meringues into pieces and mix them with the whipped cream (keep a few larger pieces for serving).
4. 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.
5. 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

Brésil

Lime

1 pc

1

CHF0.80

Fribourg

Cremo Cream UHT 25%

25 cl

2

CHF2.90

Italie

Organic kiwi

1 pc

6

CHF0.95

Fribourg

Handmade meringues - 12 pieces

1 pc

1

CHF7.40

Add to cart (CHF19.70)

Eton Mess frais aux kiwi

Price CHF19.70

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Grand Cru homemade hot chocolate

about the recipe

Homemade hot chocolate.

1L of milk for 125 grams of cocoa! 

2 products in this Recipe

Genève

Whole milk from Geneva

1 l

1

CHF1.60

Genève

Chocolat Chaud Grand Cru

250 g

1

CHF16.90

Add to cart (CHF18.50)

Grand Cru homemade hot chocolate

Price CHF18.50

279 kcal

10 min

1

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How to prepare: rhubarb tart

about the recipe

h4. At last it is the season for rhubarb ! h5. A classic recipe in the fashion of « grandmother » easily realised with puff pastry using organic flour, made by our artisan Arnaud of the « Boulangerie de Peney » and the organic rhubarb. Delicious tart , slightly acid, ideal for a snack or a dessert. # 1. Preheat your oven at 180°. # 2. Wash and peel the rhubarb taking care to remove as many threads as possible, then cut into pieces of 1 to 2 cm. Place in a salad bowl with 3 to 4 tbsp. of sugar, cover and allow to drain 1 hour or 2. # 3. Roll out the shortcrust pastry, spread the dough on a buttered and floured pie dish and prick it with a fork. Cover with the drained rhubarb. # 4. In a salad bowl whisk 2 eggs with 150g of sugar, about 25 cl of cream, and spread this mixture on to the rhubarb. # 5. Bake in the oven for about 30 to 35 minutes. h5. Allow to cool and taste without further delay ! Note: the flour, the eggs and the sugar are not included in the pack, but available on the website.

3 products in this Recipe

Geneve

Rhubarb

500 g

1

CHF5.90

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF2.90

Genève

Pâte brisée sous-vide

250 g

1

CHF5.90

Add to cart (CHF14.70)

How to prepare: rhubarb tart

Price CHF14.70

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Mango "egg" cookies

about the recipe

Give an exotic touch to your Easter

For 20 cookies, this recipe contains :

100 g butter (softened)

1 egg(s)

250 g wheat flour

200 g mango jam from the Foyer Handicap Foundation

In addition, what you will need:

110 g powdered sugar

50 g of powdered sugar

1 whisk (electric)

1 rolling pin

Preparation:

1. Mix the sugar with the softened butter until you get a homogeneous cream.
2. Add the egg and whisk briskly with the whisk (electric) to make it homogeneous.
3. Add the flour and mix until the preparation forms a dough ball. Let the dough rest in the refrigerator for 30 minutes.
4. Preheat oven to 180°C.
5. Roll out the dough between two sheets of parchment paper. The dough must be thin (otherwise the shortbread will be very thick).
6. Cut out the cookies with an oval cookie cutter and remove a circle in the middle with a round cookie cutter (only in 1 out of 2 cookies).
7. Bake for about 12 minutes, then cool completely.
8. Top the cookies with mango jam using a small spoon and enclose the jam with a second cookie on top.

MagicTip: to make the cookies look even more like eggs, sprinkle with powdered sugar.

To give an exotic touch to Easter

For 20 cookies, this recipe contains :

100 g butter (soft)

1 egg(s)

250 g wheat flour

200 g mango jam from the Foyer Handicap Foundation

In addition, what you will need:

110 g powdered sugar

50 g of powdered sugar

1 whisk (electric)

1 rolling pin

Preparation:

Mix the sugar with the softened butter until you get a homogeneous cream.

Add the egg and whisk briskly with the whisk (electric) to make it homogeneous.

Add the flour and mix until the preparation forms a dough ball. Let the dough rest in the refrigerator for 30 minutes.

Preheat oven to 180°C.

Roll out the dough between two sheets of parchment paper. The dough must be thin (otherwise the shortbread will be very thick).

Cut out the cookies with an oval cookie cutter and remove a circle in the middle with a round cookie cutter (only in 1 out of 2 cookies).

Bake for about 12 minutes, then cool completely.

Top the cookies with mango jam using a small spoon and enclose the jam with a second cookie on top.

MagicTip: to make the cookies look even more like eggs, sprinkle with powdered sugar.

Allergens: contains gluten and eggs. 

3 products in this Recipe

Fribourg

Butter

100 g

1

CHF1.95

Genève

Stone ground organic spelt flour

1 kg

1

CHF6.90

Genève

Confiture de Mangues

200 g

1

CHF8.90

Add to cart (CHF17.75)

Mango "egg" cookies

Price CHF17.75

35 min

20

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Mousse au chocolat à réaliser

about the recipe

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Dark Chocolate "Couverture" by Chocolaterie du Rhône

250 g

1

CHF16.90

Add to cart (CHF21.30)

Mousse au chocolat à réaliser

Price CHF21.30

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Spanish egg flan

about the recipe

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

3 products in this Recipe

Asie

Organic Mascobado sugar

500gr/1 pc

1

CHF6.40

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF4.40

Genève

Whole milk from Geneva

1 l

1

CHF1.60

Add to cart (CHF12.40)

Spanish egg flan

Price CHF12.40

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