Recipes

Brocamole, OLÉ !

Do you need a new surprising recipe idea made with local produce for your next round of drinks with your friends? We got you!

Ingredients for a dip cup:

300 gr broccoli
1 onion
1 garlic clove
1 lemon
1 tbsp extra virgin olive oil
1 bunch coriander (or parsley according to your taste)
1 tsp salt
1 tsp pepper

1. Cook the broccoli, drain them and run them under cold water.
2. In a blender, put the broccoli, the onion chopped in big chunks, the garlic, the juice of a lemon and the olive oil.
3. Blend then add salt, pepper and the chopped coriander.
4. Allow to rest in the fridge for 30 minutes or serve right away!

Our prefered chip to go with this brocamole are the corn crisps from the domaine de l'Abbay.

You'll be a true bro' with your Brocamole !

h4. Do you wish for an exotic touch in your plate ? If so, be tempted by this delicious recipe. A recipe with Swiss Guarantee chicken fillets supplied by the « Boucherie du Palais » & BIO coconut milk. # 1. In a large fryingpan cook goldenbrown the fillets cut into pieces for about 5 minutes and save. # 2. In the remaining oil cook a finely chopped onion, add a soupspoon of yellow curry (optional), and continue to cook for 1 minute. # 3. Pour little by little the contents of a tin of coconut milk (0,16lt) whilst strirring. Boil it up. # 4. Put the chicken back add salt and pepper, and allow to simmer on a low/medium heat for about 20 minutes. Sprinkle with chopped coriander. h4. We wish you a good preparation. Enjoy your meal! Note : Curry is not included in the pack but available on the website.

h4. Idea of recipe easy to cook ! Chicken thigh of Geneva prepared the same day by the butcher "La Boucherie du Palais" with organic vegetables. # 1.Preheat oven at 200°. # 2. Coat the bottom of a baking dish with oil, and place your chicken legs salted peppered. Surround with slices of onions, zucchini, tomatoes and potatoes cut in half. Add a little water, olive oil, salt and pepper. # 3. Cook in oven for 45/50 minutes. Baste with the juice from time to time and turn the chicken legs over halfway through the cooking.

Coconut curry cod filet

Treat yourself to a tropical break with this delicious recipe !

Ingredients for 2 people:

• 2 x cod filets (180gr), cubed
• 1 x organic coconut milk can (0,16 litre)
• 2 x organic peppers
• 1 x onion
• 1 x curry powder

1. Mince the onions and cut the peppers in long strips. Sauté both veggies in a pan with a tablespoon of olive oil for 5 minutes, stirring from time to time.
2. Add the curry powder and allow the spices to toast for 2 minutes. 
3. Deglaze by adding the coconut milk and 10cl of water. Then bring back to a simmer and add the cubed cod. Adjust with salt and pepper to taste.
4. Stew uncovered for 10 minutes, turning the fish every 5 minutes. With a knife, check that the cod is done.

Serve warm alone or with rice.

The MagicTeam likes it spicy, so feel free to add some form of spicy pepper to the dish. According to the season and your taste, you could also change the veggies by swapping the peppers for zucchini or green beens.

Cream Of Broccoli

Vitamins, sweetness, freshness, all in a bowl!

Ingredients for 2 people:

• 1 tbsp butter
• 1 onion
• 600gr of broccoli
• 200gr of potatoes
• 1 tbsp chicken stock
• 500ml of water
• 100ml liquid cream

1. Mince the onions, cut the broccoli into small florets and cut the potatoes into small cubes.
2. Brown the sliced ​​onions in a little butter over low heat.
3. Add the chopped potatoes and the broccoli florets to the pan, sauté 5 min, add the chicken stock and add water (about 500ml).
4. Cook for about 20 to 30 minutes. Mix everything in an immersion robot or blender, add the cream. Adjust the seasoning if necessary.

This velouté is perfect for warming up on cooler summer days and for filling up on vitamins!

Chicken stock is not included in this recipe pack.

h4. A healthy express recipe h5. Beef Swiss Label Guaranteed, freshly cut by the "Boucherie du Palais", in Carouge. h5. Separate the broccoli from the stems and cut them In two. h5. Fry one oignon and a finger of garlic finely chopped until transparent, cook the meat at a lively heat, keep warm. h5. Put a little olive oil in a frying pan, add the broccoli and half a glass of water, cook at medium heat with a lid for about 5 minutes. Be attentive, the vegetables should remain moist ; when they are cooked add the meat and reheat all together at a relatively hot temperature. h5. Obviously you can vary or add other vegetables, aromatic herbs of your choice, available on the website.

h4. Have you ever prepared potato fritters? Gold-brown and crunchy, a treat for young and old. # 1. Shred the washed and peeled potatoes, drain in a sieve for 15/20 minutes, squeeze strongly. # 2. Mix with 3 beaten eggs, a soupspoon of flour, finely chopped parsley, salt and pepper. # 3. Form fritters with a wellfilled soupspoon, cook slowly in hot oil (we suggest sunflower oil which holds heat well). Cook honey-brown on each side for 3 to 4 minutes, and place on absorbent paper. h5. You can vary this recipe infinitely by adding for instance cheese or replacing the potatoes with other vegetables. Note : the flour and oil are not included in the pack, but available on the website.

null

h4. How to make homemade meatballs GRTA ! Basic recipe to accommodate your taste, desires and all sauces with minced meat "minute" GRTA prepared by the "Boucherie du Palais". # 1. Mix by hand the meat, 2 eggs, 1 onion and 1 clove of garlic finely chopped and add a little mustard. # 2. Shape medium sized balls by rolling them between your palms. # 3. Cook the meatballs with a little fat in a fryingpan at medium heat, turning them frequently in order to cook evenly on each side. # 4. Serve with vegetables, pasta and tomato sauce. The kids love it.

h4. A classic gourmet easy to prepare. The traditional apple tart tatin. # 1. Melt the sugar and water without mixing on a medium heat, as soon as the caramel is ready, add the butter cut into pieces, pour it into the pie dish. # 2. Wash and peel the apples into quarters. Remove the pips. Place the fruit on the caramel. # 3. Place the pufff pastry rolled out on to the apples, and tuck the dough borders into the dish. With a knife make several small holes into the pastry to allow the steam to escape. # 4. Bake for 1 hour at 180° (checking on it). Once out of the oven, return your tart on a big plate. h4. Eat warm with a scoop of vanilla ice. You can test this recipe with pears, mangoes, etc… _The sugar is not included in the pack._

h4. Dessert with eggs and milk ,100% « Genevois » ! # 1. Preheat the oven at 180°, boil 1 liter of milk with 100g of sugar. # 2. The caramel : 100g of sugar in a heavy bottom saucepan, allow to melt slowly without stirring. # 3. Beat 6 eggs. Pour the warm milk over the mixture, whisking with energy. Add lemon zest if you wish. # 4. Place the mixture into a caramelized baking dish (or small ramekins).Cook in the oven in a water bath for about 30 to 40 minutes. Check and verify the cooking with the tip of a knife. # 5. Allow to cool, and place in the refrigerator. h5. A special treat !

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

h4. Enjoy the benefits of this legume with this recipe easy and simple to realise with green lentils of Sauverny cultivated by the family Courtois, in Versoix, and carrots. h5. Rinse 250g of lentils, place in a saucepan with 3 times the volume of water, do not salt, boil up, and allow to cook during 20 to 30 minutes. Then drain. h5. Peel 2 or 3 carrots and cut into small dice. Peel and chop a shallot (or a red onion). In a saladbowl add 1 tablespoon of vinegar, salt, 2 teaspoons of mustard, then add 4 tablespoons of olive oil, and pepper. Mix and adjust the seasoning if necessary. Add the shallot, the lentils and the carrots. Mix and keep cool. h5. You can add vegetables according to your taste, such as radish, branch celery etc. h5. Note: the mustard, the vinegar and the oil are not included in the pack, but available on the website.

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.

null

h4. Typically Spanish recipe with all local ingredients ! # 1. Peel and cook the potatoes in salted boiling water for about 30 minutes. Drain, allow to cool, then cut into thin round slices. # 2. In a little oil fry the peeled and finely chopped onions, and save. # 3. Allow the drained potatoes to cook at medium heat, stirring, without breaking them until they are golden brown and soft. # 4. Whip the eggs as if preparing an omelette, add salt, pepper, herbs and the onions. Pour all over the potatoes. # 5. Mix gently, then cook on low heat, and when the bottom is golden brown, put the tortilla on a plate. Add a little more oil, slide the tortilla into the pan in order to brown the other side for about 5 minutes. h5. We suggest that you add herbs such as parsley or chives! h4. Can be served as a snack (tapas) or a main dish !