A refined and tender recipe !

Ingredients :

400 g roast veal (ideally from the loin)

200 g mushrooms 

1 x garlic clove

Salt

Pepper

Sunflower oil 

Caution: salt, pepper and sunflower oil are not included in this recipe.

Preparation : 

1. First of all, you have to preheat the oven to 210°.
2. Then prepare the garlic clove and cut it into strips.
3. Make a few incisions in the roast and insert the garlic slices.
4. Place the roast in an ovenproof dish and add 10 cl of water with a little sunflower oil.
5. Wash and slice the mushrooms and then add them to the dish with the roast.
6. Put the whole in the oven for 20-25 minutes (it depends on how you like the cooking, it takes 30 minutes per 500 g). Turn the roast over after 12 minutes.
7. To obtain a very tender meat, at the end of cooking, turn off the oven and leave the roast for 5 minutes on a plate. Season with salt and pepper.

It's ready!

The MagicAstuce: to accompany this dish, what about some delicious little fried potatoes! And if you want a little more "spice", don't hesitate to brush the roast with mustard ;-)

For 2 persons, this recipe contains :

400g Swiss chicken fillet guaranteed

1-2 carrots (500g)

1 apple celery

200g organic GRTA corn polenta (800g)

milk

In addition, you will need :

Salt and pepper

butter

A frying pan

Skewers

1 bunch of chives

Preparation:

1. Cook the polenta with milk, water and salt for 15 minutes. Once cooked, add a knob of butter (or more if you are greedy).

2. Melt a little butter in a pan to cook the chicken. Then let it cool down to dice it.

3. Peel and chop the celery. Cook it in salted water for another 15 minutes.

4. Wash and peel the carrots and cook them with the celery.

5. Prepare the brochettes by alternating the chicken and celery cubes.

6. Arrange all the ingredients on the plate and garnish the dish with a few sprigs of chives if you have some.

It's ready!

MagicTip: For a gourmet touch, you can brown the brochettes in sesame oil and add a few herb leaves.

Allergens: contains lactose, celery.

Translated with www.DeepL.com/Translator (free version)

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!