An explosion of flavors 

Ingredients for 2 persons (starters) :

300 g smoked salmon from Scotland

1 x bunch of chives

2 x fair trade limes 

1 x bunch of dill

Salt

Pepper

Caution: bunch of dill, pepper and salt are not included in the pack.

Preparation : 

1. First of all, cut the salmon into pieces of about 0.5 cm and place them in a bowl.

2. Mince the chives and dill and set aside.

3. Wash the limes under hot water and grate the skin into the bowl. Squeeze the juice of the 2 limes into the mixture. 

4. Season with salt and pepper and add the chives and dill, mix well.

5. For the dressing: put the tartar in a mould after adding a few pieces of dill.

6. Put each mould in the fridge for 1 hour. Before serving, garnish with caviar.

It's ready to serve !

The MagicAstuce: To make this recipe as beautiful as it is good, the MagicTeam suggests decorating the tartar with a few slices of lime and why not add some avocado. To accompany it, you can make a small endive salad.

Who says Easter, says colored Easter eggs ;-)
And what better way than to use nature to do it? 

For 6 eggs, the pack contains :

6 red onions peelings. The more peels, the better the color.

6 eggs

In addition, you will need: 

stickers (which you no longer care about)

a saucepan

leaves from the garden (oak, nettle, flat parsley...)

2 tablespoons of vinegar

thread (or rubber band)

1-2 tbsp. salt

Preparation:

1. Put peelings in a saucepan, cover with cold water and add 2 tablespoons of vinegar. Bring to a boil.
2. Lower the heat and cook for at least 30-45 minutes. The longer you cook the peels, the more intense your dye will be.
3. Let cool (you can let the peels steep for a few hours or overnight).
4. Strain (if you want a more uniform color) or leave the peels in for a more intense color.
5. Take the eggs out of the fridge so that they are at room temperature. Wash them thoroughly.
6. Cut sticky pieces to the size of the eggs.
7. Use leaves from the garden (e.g. oak, flat parsley, nettle,...)
8. Place a leaf on an egg. Close it with a piece of sticky tape. The leaf must "stick" to the egg. Close the sticker with the thread.
9. To color the egg: add 1-2 teaspoons of salt to the dye and then place the eggs (with or without decorations) in the dye. They must be completely immersed.
10. Then bring to a boil and cook for 7-10 minutes (maximum 15 minutes). You can also leave them in the dye so that the color becomes more intense. 

They are beautiful!

The MagicTip: you can color the eggs with other natural dyes (it is better if the eggs are white) using : saffron or turmeric, lemon, orange, nettle, spinach, red cabbage, beet juice... You will get yellow, green, blue or pink ;-)

Finally the way to get your kids to eat endives!

Ingredients for 3 persons:

1 x endives (500gr)

1 x cooked ham (100gr)

1 x cheese butter (30-40gr)

1 x grated gruyere cheese

1 x flour (30gr)

1 x whole milk (50cl)

Preparation:

1. In a saucepan melt 30gr of butter then add 30gr of flour. Pour 50cl of milk while stirring. Let it thicken over low heat. 
2. Blanch the endives in boiling water for 10-15 minutes. Once cooked, wrap each endive with ham and place in a buttered dish.
3. Cover with béchamel sauce and sprinkle with grated Gruyère cheese.
4. Bake in a hot oven, grill option, for about 15/20 min. until the surface is well browned.
5. Ingredients in italics are not included in the recipe but can be added to your basket.

Allergens: contains pork products and dairy.