Let's roll !

For 2 people, this recipe contains : :

butter

milk

1 bunch of chives

2 minced beef steaks

1 celery

1 bunch spring onions

1kg Agria GRTA potatoes (there will be leftovers ;-) )

100g of rampons

In addition, you will need :

Salt and pepper

1 tablespoon of olive oil

A casserole dish

A frying pan

Preparation :

1. Peel the potatoes and celery. Cut them into pieces and cook them in a pressure cooker (10 minutes) or in a casserole (30 minutes).

2. During this time, make the rampons coulis by mixing it with a little water and a few drops of olive oil. Add salt and pepper to taste and mix.

3. Peel the spring onions and cook them in boiling salted water.

4. For the meatballs, mix the minced meat with the chopped chives. Shape the meatballs and cook in a pan with oil and butter.

5. Once the potatoes and celery are cooked, mix the mash with the heated milk in a bowl, add a knob of butter and a little pepper.

It's ready !

The MagicTip : If you like, add some thyme when cooking the meatballs, they will be really good.

Allergens: contains lactose, celery, onion

This citrusy deliciousness will melt in your mouth!

For two people, this recipe contains:

2 x salmon trout fillet - skin on without bones (150Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

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

2. 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!

Allergens: contains fish, lactose

h4. An easily prepared light meal ! Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ». # 1. Preheat the oven at 180°. # 2. Melt 30g. of butter in a pan and add 30g. of flour. Stir vigorously until the butter is completely absorbed. Pour 3 dl. of milk whilst continuing to whisk. When the mixture begins to thicken and to have the texture of bechamel, remove the pan from the fire. # 3. In the cooled pan add 4 egg yokes one by one, stirring constantly. # 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation. # 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half. # 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay. Enjoy this treat. Note : the flour is not included in the pack, but available on the website. For example serve with a salad.