Dessert

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._

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!

Homemade hot chocolate.

1L of milk for 125 grams of cocoa! 

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.

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. 

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 !