Eton Mess frais aux kiwi

CHF39.30

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 :

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

products in this Recipe

Lime

CHF1.20

Cremo Cream UHT 25%

CHF3.40

Organic kiwi

CHF3.90

Handmade meringues - 12 pieces

CHF7.90

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Compote de pommes à faire maison

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Rôti de veau

about the recipe

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 :

First of all, you have to preheat the oven to 210°.
Then prepare the garlic clove and cut it into strips.
Make a few incisions in the roast and insert the garlic slices.
Place the roast in an ovenproof dish and add 10 cl of water with a little sunflower oil.
Wash and slice the mushrooms and then add them to the dish with the roast.
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.
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 ;-)

2 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.90

Suisse

Tender veal loin

500 g

CHF39.94

Rôti de veau

CHF43.84

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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:

Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.
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