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.

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 

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.

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!

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.

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

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.