Carnivore

So fresh !

For 4 people, this recipe contains :

1 kg of green asparagus

1 bunch of spring onions

100 gr of dry smoked Valais bacon

4 fresh eggs

1 bunch of chives

In addition, you will need :

Salt and pepper

1 tbsp. balsamic vinegar

2 tbsp. olive oil

Preparation :

1. To begin, wash the vegetables and then trim the stems of the asparagus before cutting them into 3 cm long sticks.

2. Then chop the spring onions. It is not necessary to keep the leaves.

3. Next, cut the bacon into thin strips.

The ingredients are ready! Now let's start cooking.

1. In a frying pan or casserole, sweat the onions and lardons for a few minutes, until they start to take on colour. Add the asparagus and cook for about 15 minutes, stirring regularly.

2. Meanwhile, heat water for the eggs. Cook them for 6 minutes to get a "soft" cooking. When the time is up, run them under cold water and gently peel them.

3. Arrange the asparagus and bacon in soup plates. Then add the chopped herbs while the asparagus is cooking, and finally place the warm soft-boiled egg in the centre. A little olive oil and balsamic vinaigrette, a little salt to season the egg and you're done.

It's ready!

The asparagus is a bit crunchy and the smoked bacon makes this dish extremely tasty! A real springtime treat!

A delicious dinner ?

For 4 people, this recipe contains :

800g thinly sliced beef

500g chard ribs

In addition, you will need :

Salt and pepper

1 tbsp. wheat flour

1 tbsp. olive oil

5 tbsp. soy sauce

Preparation :

1. Wash and chop the chard leaves and cut the stems into sections

2. In a bowl, coat the chopped beef with the flour

3. In a wok, pour olive oil and sauté the ribs for 5 minutes with the soy sauce. Then add the sliced beef. 

4. Adjust the seasoning with salt and pepper, let cook for another 5 minutes on high heat.

It is ready!

The MagicTip: we let you choose the accompaniment of rice or noodles, we are too indecisive for that ;)

The taste of summer! 

Ingredients : 

4 beef skewers

1 zucchini

1 apple

1 bunch of cherry tomatoes

3 tbsp. honey

3 tbsp. soy sauce

1 green salad 

In addition, you will need :

salt and pepper

6 tbsp. olive oil

1 tbsp. balsamic vinegar 

Preparation :

1. The night before, prepare the marinade by mixing the olive oil, honey and soy. Remove the meat from the skewers and put it in the marinade. Leave in the fridge overnight. Add a little more marinade for the vegetables. 

2. The next day for cooking: take the meat out of the fridge 2 hours beforehand so that it remains tender.  Meanwhile, wash the vegetables and the apple. Cut the courgette into thin slices, peel the apple and cut it into large pieces. Quickly soak the courgette slices, cherry tomatoes and apple pieces in the remaining marinade prepared the day before.  

3. For the skewers: one piece of apple, one piece of meat, one courgette slice, one cherry tomato and repeat until the skewer is full. There will probably be more than four skewers by the time you arrive!  

4. Once ready, cook them in a frying pan over a medium heat for about 10 minutes, depending on how well they are cooked (even better on a fairly low flame). During cooking, brush the brochettes with the remaining marinade.  

5. Prepare a nice green salad with the remaining cherry tomatoes and a vinaigrette. All that's left to do is to go to the table and enjoy these summer flavours.

It's ready!

The MagicTip: for those with a sweet tooth, add other vegetables such as peppers or aubergines. 

Allergens: contains gluten 

Tasty as can be! 

Ingredients :  

600g potatoes  

2 zucchini 

100g smoked bacon  

100g cheddar cheese  

1 bunch of parsley 

15g butter 

2 tablespoons of cream 

In addition, you will need :

salt, pepper 

A frying pan 

Aluminium foil 

Preparation : 

1. First, preheat the oven to 180°.

2. In the meantime, wash the potatoes thoroughly and wrap them in aluminium foil. Put them in the oven at 180° for 1 hour.  

3. At the same time, prepare the smoked bacon by cutting it into lardons. Grill them for about ten minutes in a pan. Drain and set aside.  

4. For the side dish, wash the courgettes, cut them into slices and fry them in a pan with a little butter until they are tender. Season to taste. Set aside. 

5. When the potatoes are cooked, remove the foil and hollow out the potatoes with a spoon.  

6. Put the potato flesh in a bowl and add the butter and cream.  Mash well with a fork. Add the bacon and grated cheese (keep some for gratinating) and a little chopped parsley. Season to taste. 

7. Finally, stuff the potatoes with the filling and place them in a baking dish. Sprinkle with a little grated cheddar cheese and bake in the oven for 10 minutes at 250° for it to brown. When it is cooked, add a few leaves of parsley.  

It's ready!  

The MagicTip : you can also accompany this dish with a small salad and for a smokier taste, cook the potatoes on the BBQ (place them near the embers for about 25 minutes). 

Allergens: contains lactose

An Argentine classic, but with a local twist

For 2 dishes, this recipe contains:

2 rump steak steaks

2 bunches of wild garlic

1 bunch flat-leaf parsley

2 baby onions

1 lemon

In addition, what you will need:

Salt and pepper

130 ml of olive oil

2 tbsp. red wine vinegar

½ bunch fresh oregano

1 food processor

Preparation:

1. Finely chop the wild garlic, fresh oregano and spring onions.
2. Squeeze and remove the lemon zest.
3. In a bowl, combine herbs, lemon juice and zest, vinegar, oil and adjust salt and pepper. Set aside in a cool place.
4. Heat a skillet over high heat and sear the meat to desired doneness.
5. Once cooked, let the grilled steaks rest off the heat and remove the sauce from the refrigerator.
6. Serve the sauce over the sliced meat and sprinkle with salt.

It's ready!

MagicTip: for a spicy touch, add 1 to 2 small red peppers to the wild garlic chimichurri.

Allergens: contains garlic and meat.