Added to your cart

Baba ganoush

about the recipe

Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 x eggplant (500gr)

1 x head of garlic

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C
2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
4. Bake for 25 to 30 minutes until golden and cooked through.
5. Remove the flesh with a tablespoon. Depending on your taste, add lemon juice, pressed garlic, olive oil, salt and pepper and spices such as cumin.

It's ready!

MagicTip: you can add 1 tbsp of tahini sauce

Allergens: contains garlic

3 products in this Recipe

Vaud

Eggplant

400 g

1

CHF3.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Add to cart (CHF5.30)

Baba ganoush

Price CHF5.30

162 kcal

45 min

2

 Quick view

Added to your cart

Grilled peppers with basil, olives and capers

about the recipe

As good hot as cold!

For 4 people, this recipe contains :

4 peppers

green olives

1 bunch of fresh basil

capers

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar 

4 tbsp. olive oil

Preparation:

1. Preheat the oven to 200°C and wash the peppers well.
2. Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
3. Once out of the oven, cover the dish and peppers with a lid or aluminum foil. The steam that will be created will loosen the skin of the peppers from their flesh and the preparation will be easier.
4. Remove the skin from the warm peppers and cut the peppers into long strips.
5. Chop the green olives, capers and basil.
6. In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
7. Let marinate for a few minutes and serve.

It's ready!

The MagicTip: These peppers are delicious on their own, but they are even more delicious on a toasted bruschetta!

Allergens: contains olives.

4 products in this Recipe

Genève

GRTA Peppers

220 g

4

CHF2.90

Espagne

Basil

30 g

1

CHF2.40

Italie

Large green olives, Paglione BIO

300 g

1

CHF9.90

Italie

Caprons géants avec tiges Gran Cucina

280 g

1

CHF12.55

Add to cart (CHF36.45)

Grilled peppers with basil, olives and capers

Price CHF36.45

146 kcal

40 min

4

 Quick view

Added to your cart

Homemade mayonnaise

about the recipe

Nothing like homemade mayonnaise!

For 4 people, this recipe contains :

1 fresh egg yolk

1.5 dl rapeseed or sunflower oil

2-3 tsp of lemon juice 

In addition, you will need:

salt, pepper

1 tsp of mustard

1 whisk

Preparation:

1. In a glass (or ceramic) bowl, put the egg yolk, salt, pepper and mustard.

2. To get the mayonnaise to set, add the oil drop by drop while whisking constantly. 

3. As soon as the mayonnaise starts to set, pour in the remaining oil in a trickle while continuing to whisk. Add lemon juice.

4. Season to taste and chill until ready to serve.

It's ready! 

The MagicTip: If you want to vary the taste, you can add fresh herbs, curry powder or even sesame oil to the mayonnaise. 

Note: use the mayonnaise within 2-3 days. 

Allergens: contains egg.

2 products in this Recipe

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF5.75)

Homemade mayonnaise

Price CHF5.75

90 kcal

10 min

4

 Quick view

Added to your cart

Indian Raita

about the recipe

A quick trip to Bombay?

For 4 people, this recipe contains:

2 plain yoghurts

½ grated cucumber

2 chopped spring onions

In addition, you will need:

1 tsp. coriander powder

1 tsp. cumin powder

Preparation:

1. In a bowl, combine the grated cucumber, the two plain yogurts and the chopped spring onions.
2. Add the spices, salt and let rest in the fridge until ready to serve.

It's ready!

The MagicTip : serve on the side to a spicy curry to bring a refreshing touch to the meal.

Allergens: contains dairy products and onions.

3 products in this Recipe

Vaud

Spring onion

1pc

1

CHF2.60

Espagne

Cilantro

30g

1

CHF2.40

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF7.40)

Indian Raita

Price CHF7.40

95 kcal

40 min

4

 Quick view

Added to your cart

Shredded Carrot Salad with Yogurt sauce

about the recipe

Fresh and creamy, so delicious you'll want more!

For 4 people, this pack contains:

500 g of carrots

1 lemon

1 plain yogurt

In addition, you will need:

Salt and pepper

4 tbsp. olive oil

Preparation:

1. Wash, peel and grate the carrots into a bowl. 
2. Grate the lemon peel and squeeze out the juice. Mix the lemon juice and oil, add the grated carrots and mix well.
3. Add the yogurt to the carrots, add salt and pepper, mix well and serve.

It's ready!

The MagicTip: you can add chives to your sauce.

Allergens: contains dairy products

2 products in this Recipe

Vaud

Organic Carrots

500 g

1

CHF1.90

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF2.85)

Shredded Carrot Salad with Yogurt sauce

Price CHF2.85

65 kcal

5 min

2

 Quick view

Added to your cart

Baba ganoush

about the recipe

Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 x eggplant (500gr)

1 x head of garlic

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C
2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
4. Bake for 25 to 30 minutes until golden and cooked through.
5. Remove the flesh with a tablespoon. Depending on your taste, add lemon juice, pressed garlic, olive oil, salt and pepper and spices such as cumin.

It's ready!

MagicTip: you can add 1 tbsp of tahini sauce

Allergens: contains garlic

3 products in this Recipe

Vaud

Eggplant

400 g

1

CHF3.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Add to cart (CHF5.30)

Baba ganoush

Price CHF5.30

162 kcal

45 min

2

 Quick view

Added to your cart

Indian Raita

about the recipe

A quick trip to Bombay?

For 4 people, this recipe contains:

2 plain yoghurts

½ grated cucumber

2 chopped spring onions

In addition, you will need:

1 tsp. coriander powder

1 tsp. cumin powder

Preparation:

1. In a bowl, combine the grated cucumber, the two plain yogurts and the chopped spring onions.
2. Add the spices, salt and let rest in the fridge until ready to serve.

It's ready!

The MagicTip : serve on the side to a spicy curry to bring a refreshing touch to the meal.

Allergens: contains dairy products and onions.

3 products in this Recipe

Vaud

Spring onion

1pc

1

CHF2.60

Espagne

Cilantro

30g

1

CHF2.40

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF7.40)

Indian Raita

Price CHF7.40

95 kcal

40 min

4

 Quick view

Added to your cart

Parmesan cheese tiles

about the recipe

1 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF5.90

Add to cart (CHF5.90)

Parmesan cheese tiles

Price CHF5.90

500 cal.

30 min.

6 per.

 Quick view

Added to your cart

Parmesan twists

about the recipe

Parmesan Twists

Perfect to complete an impromptu aperitif, these homemade twists will delight your guests.

Ingredients for 4 people:

• 1 x puff pastry
• 1 x grated parmesan cheese (100gr)
• 1 x egg

1. Roll out the puff pastry. Cover the dough with an egg yolk slightly diluted with water. Sprinkle with grated Parmesan, salt and pepper.
2. Fold your dough in half, then cut into strips about 1 cm wide. Twist each strip and place them on a baking sheet. Brush with the remaining egg yolk and sprinkle again with Parmesan cheese.
3. Bake for 10 min at 200°. Your twists should be golden brown.

To vary the twists, replace the parmesan cheese with gruyère cheese, or pesto.

Ingredients in italics are not included in the recipe but can be added to your basket. 

2 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF5.90

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF11.30)

Parmesan twists

Price CHF11.30

1260

20 min

4

 Quick view

Added to your cart

Spanish Tortilla

about the recipe

Your 100% local tortilla

For 2 people, this recipe contains: 

800g of potatoes 

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion

3 products in this Recipe

Vaud

White Onions

250gr

1

CHF1.45

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Add to cart (CHF7.45)

Spanish Tortilla

Price CHF7.45

346 kcal

45 min

4

 Quick view

Added to your cart

Veggie stuffed mushrooms

about the recipe

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

3 products in this Recipe

Yens VD

Cherry tomatoes on the vine

250 g

1

CHF3.30

Vaud

Button mushrooms

250 g

1

CHF3.45

Vaud

White Onions

250gr

1

CHF1.45

Add to cart (CHF8.20)

Veggie stuffed mushrooms

Price CHF8.20

73 kcal

45 min

4

 Quick view

#family dinner

Added to your cart

about the recipe

3 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.45

Vaud

White Onions

250gr

1

CHF1.45

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Add to cart (CHF6.00)

Price CHF6.00

 Quick view

Added to your cart

Cherry Tomatoes Tart

about the recipe

Cherry Tomatoes Tart

If you want to take full advantage of the tomatoes in their peak season, try this recipe from the MagicTeam, you won't be disappointed! 

Ingredients for a 24cm diameter tart :

250gr of GRTA cherry tomatoes
1 shortcrust pastry

In addition, what you will need :

1 garlic clove

3 tbsp olive oil

6 tbsp balsamic vinegar

salt and pepper

Preparation :

1. Cut the cherry tomatoes in half and salt them, stir gently and leave to drain for 30 minutes in a bowl.

2. Collect the juice they have released and set aside.

3. Oil the bottom of a pie dish, arrange the tomatoes cut face down and season (for example with oregano, Herbes de Provence or simply salt and pepper).

4. Cover the tomatoes with the spread shortcrust pastry. Poke a hole in the middle of the dough to create a steam outlet.

5. Bake in a ventilated oven at 180° C for 30 minutes. Check the cooking from time to time. If the pastry browns too quickly, you can cover it with aluminum foil for a few minutes.

6. Remove the dish from the oven and let cool for 15 minutes. Quickly flip over the pie on a clean plate.

7. Collect the cooking juice from the bottom of the pan, mix it with the tomato juice collected in point 2, a minced clove of garlic, 2 tbsp of olive oil and 6 tbsp of balsamic vinegar. Reduce over low heat until syrupy.

8. Coat the tomatoes with the hot syrup.

9. Serve hot or warm, with a green salad on the side for example.

It's ready !

If you try this recipe, let us know how you found it, the MagicTeam will be happy to read your feedback!

2 products in this Recipe

Yens VD

Cherry tomatoes on the vine

250 g

2

CHF3.30

Vaud

Pâte brisée

250 g

1

CHF5.40

Add to cart (CHF12.00)

Cherry Tomatoes Tart

Price CHF12.00

1662 kcal

60 min

4

 Quick view

Added to your cart

Chickpea curry

about the recipe

Le curry de pois chiches façon MagicTomato, un air de voyage en Inde avec des produits locaux.

Facile à préparer (il faut quand même commencer la veille), sain, protéiné ce plat vegan est une super star.

Commençons par les pois chiches:

1. Dans un saladier, faire tremper 500gr de pois chiches secs dans de l’eau pendant 12 heures.
2. Après 12 heures, jeter l’eau et transférer les pois chiches dans une casserole remplie d’eau (les pois chiches doivent être bien recouverts). Faire cuire pendant 2 heures à feu doux en remuant de temps en temps.
3. Les pois chiches sont cuits lorsqu’ils deviennent tendres. Vous pouvez alors les égoutter et les réserver.

Ensuite, le curry:

1. Emincer finement 250gr d’oignons et les faire dorer dans une casserole avec un peu d’huile d’olive.
2. Ajouter 6 gousses d’ail hachées et faire rissoler encore 2 minutes.
3. Ajouter 500gr de tomates en coupées en morceaux avec le jus.
4. Ajouter du lait de coco et le curry. Vous pouvez aussi mettre du cumin ou du paprika suivant votre goût.
5. Ajouter les pois chiches et bien mélanger, faire cuire 10 minutes.
6. Ajouter du persil ou de la coriandre et servir avec du riz par exemple.

5 products in this Recipe

Yens VD

Tomatoes on the vine

500 g

1

CHF2.90

Suisse

Parsley

100 g

1

CHF2.20

Asie

Organic coconut milk

160 ML

1

CHF2.90

Vaud

Chickpeas from Sauverny.

500 g

1

CHF6.90

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Add to cart (CHF15.85)

Chickpea curry

Price CHF15.85

1 495 kcal

2h30

3-4

 Quick view

Added to your cart

Cold GRTA cucumber soup

about the recipe

h4. Perfect recipe for hot days ! A light and refreshing soup prepared with GRTA cucumbers and Geneva GRTA yogurts. # 1. Wash and peel the cucumber,cut into 2 halves lengthwise, remove the pips with a small spoon. # 2. In a mixer place the cucumber cut into pieces, (if you wish you can add a clove of crushed garlic), the juice of half a lemon, 2 tbsp of olive oil. # 3. Mix, add 2 natural yogurts, salt, pepper and about 15 mint leaves washed and finely cut. Mix until an even texture. (If you find it too thick, you can add a little water). # 4. Taste and rectify seasoning if necessary. # 5. Place in the refrigerator for an hour or two. h5. Serve very cold on a plate or in a glass, decorate with a thin slice of cucumber and a mint leaf. h5. Note: olive oil is not included in the pack, but available on the website.

3 products in this Recipe

Espagne

Mint

30 g

1

CHF2.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF5.75)

Cold GRTA cucumber soup

Price CHF5.75

300 kcal

10 min

4

 Quick view

Added to your cart

Cream of broccoli

about the recipe

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.

4 products in this Recipe

Vaud

Broccoli

400 g

1

CHF4.40

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Vaud

White Onions

250gr

1

CHF1.45

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Add to cart (CHF9.45)

Cream of broccoli

Price CHF9.45

490 kcal

30-40 min

2-3

 Quick view

Added to your cart

Croquettes de courgettes à la feta

about the recipe

3 products in this Recipe

Vaud

Zucchini

650 g

1

CHF3.40

Vaud

White Onions

250gr

1

CHF1.45

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Add to cart (CHF9.65)

Croquettes de courgettes à la feta

Price CHF9.65

 Quick view

Added to your cart

Crustless quiche

about the recipe

Need an idea for a quick and balanced meal? With a salad, this simple crustless quiche will satisfy even the foodies.

Ingredients

• 350g of leek whites
• 1 plain yogurt
• 400 grams of potatoes
• 4 eggs
• salt and pepper

Preparation

1. Preheat the oven to 180 degrees. Peel the potatoes and cut them into small cubes. Wash the leeks and cut them into pieces.
2. Cook the cut leek whites and cut potatoes in a pan with a tablespoon of oil.
3. Break and beat the 4 eggs in a bowl, add the plain yogurt, salt and pepper. 
4. Add the vegetables, leeks and potatoes to the egg mixture. Transfer to an ovenproof pie or quiche tin.
5. Bake at 180° degrees for 40-45 minutes.

It's ready, enjoy!

2 products in this Recipe

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Add to cart (CHF6.15)

Crustless quiche

Price CHF6.15

 Quick view

Added to your cart

Green beans salad

about the recipe

Balanced recipe for a summer salad

For 4 people, this recipe contains :

400 grams of green beans

1 shallot 

chives

In addition, what you will need :

2 tablespoons of mustard

1 tablespoon of vinegar

4 tbsp. olive oil

salt, pepper (optional: curry powder)

Preparation:

1. Remove the ends of the beans, wash them, then plunge them into a pot of boiling salted water and cook them for 8 to 10 minutes.
2. Check for doneness (beans should be slightly crisp), cool under cold water to keep their green color, drain and set aside. 
3. In a bowl, mix the mustard with 1 tbsp of vinegar, then add 4 tbsp of olive oil, the chopped shallot and the chopped chives. Season with salt and pepper.
4. Put the cooled beans in a salad bowl, season with the vinaigrette, mix well and refrigerate.
5. Serve chilled.

It's ready!

MagicTip: you can add curry powder to the dressing for a surprising touch.

Allergens: shallots and mustard.

2 products in this Recipe

France

Shallots (France)

250 g

1

CHF2.90

Suisse

Green beans

400 g

1

CHF4.90

Add to cart (CHF7.80)

Green beans salad

Price CHF7.80

120 kcal

10 min

2

 Quick view

Added to your cart

Grilled peppers with basil, olives and capers

about the recipe

As good hot as cold!

For 4 people, this recipe contains :

4 peppers

green olives

1 bunch of fresh basil

capers

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar 

4 tbsp. olive oil

Preparation:

1. Preheat the oven to 200°C and wash the peppers well.
2. Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
3. Once out of the oven, cover the dish and peppers with a lid or aluminum foil. The steam that will be created will loosen the skin of the peppers from their flesh and the preparation will be easier.
4. Remove the skin from the warm peppers and cut the peppers into long strips.
5. Chop the green olives, capers and basil.
6. In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
7. Let marinate for a few minutes and serve.

It's ready!

The MagicTip: These peppers are delicious on their own, but they are even more delicious on a toasted bruschetta!

Allergens: contains olives.

4 products in this Recipe

Genève

GRTA Peppers

220 g

4

CHF2.90

Espagne

Basil

30 g

1

CHF2.40

Italie

Large green olives, Paglione BIO

300 g

1

CHF9.90

Italie

Caprons géants avec tiges Gran Cucina

280 g

1

CHF12.55

Add to cart (CHF36.45)

Grilled peppers with basil, olives and capers

Price CHF36.45

146 kcal

40 min

4

 Quick view

Added to your cart

Hachis parmentier végétarien

about the recipe

6 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.45

Vaud

White Onions

250gr

1

CHF1.45

Vaud

Organic Carrots

500 g

1

CHF1.90

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Vaud

Celery

500 g

1

CHF3.40

Add to cart (CHF12.35)

Hachis parmentier végétarien

Price CHF12.35

976 Kcal

75 Min

4

 Quick view

Added to your cart

Homemade mayonnaise

about the recipe

Nothing like homemade mayonnaise!

For 4 people, this recipe contains :

1 fresh egg yolk

1.5 dl rapeseed or sunflower oil

2-3 tsp of lemon juice 

In addition, you will need:

salt, pepper

1 tsp of mustard

1 whisk

Preparation:

1. In a glass (or ceramic) bowl, put the egg yolk, salt, pepper and mustard.

2. To get the mayonnaise to set, add the oil drop by drop while whisking constantly. 

3. As soon as the mayonnaise starts to set, pour in the remaining oil in a trickle while continuing to whisk. Add lemon juice.

4. Season to taste and chill until ready to serve.

It's ready! 

The MagicTip: If you want to vary the taste, you can add fresh herbs, curry powder or even sesame oil to the mayonnaise. 

Note: use the mayonnaise within 2-3 days. 

Allergens: contains egg.

2 products in this Recipe

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF5.75)

Homemade mayonnaise

Price CHF5.75

90 kcal

10 min

4

 Quick view

Added to your cart

Indian Raita

about the recipe

A quick trip to Bombay?

For 4 people, this recipe contains:

2 plain yoghurts

½ grated cucumber

2 chopped spring onions

In addition, you will need:

1 tsp. coriander powder

1 tsp. cumin powder

Preparation:

1. In a bowl, combine the grated cucumber, the two plain yogurts and the chopped spring onions.
2. Add the spices, salt and let rest in the fridge until ready to serve.

It's ready!

The MagicTip : serve on the side to a spicy curry to bring a refreshing touch to the meal.

Allergens: contains dairy products and onions.

3 products in this Recipe

Vaud

Spring onion

1pc

1

CHF2.60

Espagne

Cilantro

30g

1

CHF2.40

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF7.40)

Indian Raita

Price CHF7.40

95 kcal

40 min

4

 Quick view

Added to your cart

Lentils and carrots salad

about the recipe

Enjoy the benefits of lentils with this easy to make recipe

For 2 people, this recipe contains :

250 g lentils

300 g of carrots

1 spring onion

 

In addition, you will need :

1 tbsp. vinegar 

2 tbsp. mustard

 

Preparation:

1. Bring 250 g of lentils to a boil with 3 times their volume of water, without salt. Cook for 20 to 30 minutes, then drain.

2. Peel and dice the carrots. Peel and chop a spring onion. In a salad bowl, mix 2 tbsp of mustard with 1 tbsp of vinegar. Add salt and pepper, then 4 tbsp. of olive oil and mix with a fork until well emulsified.

3. Add shallots, lentils and carrots. Mix and set aside in a cool place.

It's ready!

The MagicTip: this recipe lends itself to all sorts of modifications, you can add vegetables of your choice in small cubes according to your tastes and what is left in the refrigerator ;)

Allergens: shallots and mustard

3 products in this Recipe

Vaud

Spring onion

1pc

1

CHF2.60

Vaud

Organic Carrots

500 g

1

CHF1.90

Cottens VD

Lentilles Vertes Vaudois

250 g

1

CHF6.90

Add to cart (CHF11.40)

Lentils and carrots salad

Price CHF11.40

340 kcal

40 min

2

 Quick view

Added to your cart

Radish and beetroot gazpacho

about the recipe

Fresh and lively on the plate

For 2 people, this recipe contains :

250g cooked beetroot

15cl coconut milk

2-3 round radishes

Half a cucumber (1 cucumber)

A few sprigs of coriander

1 bunch of onions

1 lime

In addition, you will need :

1 slice of bread

1 clove of garlic

salt and pepper

A blender

Ice cubes

Preparation :

1. First, peel and crush the garlic. Wash the radishes and cut them into half slices (with a mandolin if you have one).

2. Peel the cucumber and cut it into thin slices. Set aside. 

3. Next, peel the beetroot and cut it into pieces. Do the same with the onion. 

4. Take the bread and remove the crumb. Soak it in the coconut milk. 

5. Put the garlic, onion, beetroot, lime juice, bread crumbs, coconut milk and ice cubes (if you like) in a bowl. Blend finely. 

6. Season with salt and pepper.

7. Arrange gazpacho in bowls and add sprigs of fresh coriander. 

It's ready!

The MagicTip: for a little more spice, you can add a little curry powder.

Allergens: contains gluten, lactose, garlic, onion

7 products in this Recipe

Brésil

Lime

1 pc

1

CHF0.95

Vaud

Spring onion

1pc

1

CHF2.60

Vaud

Radish

1 pc

1

CHF2.40

Espagne

Cilantro

30g

1

CHF2.40

Asie

Organic coconut milk

160 ML

1

CHF2.90

Vaud

Cooked Beetroot cubes

400 g

1

CHF3.95

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF17.60)

Radish and beetroot gazpacho

Price CHF17.60

230 kcal

15 min

2

 Quick view

Added to your cart

Risotto aux champignons

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

2

CHF3.45

Suisse

Parsley

100 g

1

CHF2.20

Vaud

White Onions

250gr

1

CHF1.45

Italie

Carnaroli Superfino rice - Acquerello

250 g

1

CHF6.40

Add to cart (CHF16.95)

Risotto aux champignons

Price CHF16.95

500 kcal

30 min

4

 Quick view

Added to your cart

Salade de quinoa suisse

about the recipe

4 products in this Recipe

Yens VD

Cherry tomatoes on the vine

250 g

1

CHF3.30

Suisse

Parsley

100 g

1

CHF2.20

Espagne

Organic lemon

1 pc

1

CHF0.95

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF8.85)

Salade de quinoa suisse

Price CHF8.85

 Quick view

Added to your cart

Sauce à la menthe maison

about the recipe

1 products in this Recipe

Espagne

Mint

30 g

2

CHF2.40

Add to cart (CHF4.80)

Sauce à la menthe maison

Price CHF4.80

45 kcal

10 min

10

 Quick view

Added to your cart

Shredded Carrot Salad with Yogurt sauce

about the recipe

Fresh and creamy, so delicious you'll want more!

For 4 people, this pack contains:

500 g of carrots

1 lemon

1 plain yogurt

In addition, you will need:

Salt and pepper

4 tbsp. olive oil

Preparation:

1. Wash, peel and grate the carrots into a bowl. 
2. Grate the lemon peel and squeeze out the juice. Mix the lemon juice and oil, add the grated carrots and mix well.
3. Add the yogurt to the carrots, add salt and pepper, mix well and serve.

It's ready!

The MagicTip: you can add chives to your sauce.

Allergens: contains dairy products

2 products in this Recipe

Vaud

Organic Carrots

500 g

1

CHF1.90

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF2.85)

Shredded Carrot Salad with Yogurt sauce

Price CHF2.85

65 kcal

5 min

2

 Quick view

Added to your cart

Spanish Tortilla

about the recipe

Your 100% local tortilla

For 2 people, this recipe contains: 

800g of potatoes 

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion

3 products in this Recipe

Vaud

White Onions

250gr

1

CHF1.45

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Add to cart (CHF7.45)

Spanish Tortilla

Price CHF7.45

346 kcal

45 min

4

 Quick view

Added to your cart

Stuffed Peppers with Quinoa

about the recipe

Can be eaten hot or cold, it is delicious

For 2 people, this recipe contains: 

2 peppers

150 g quinoa

3 stalks of celery (100g)

2 carrots

6 g ginger

1 lime

1 tsp madras curry powder

1 bunch of coriander

In addition, you will need : 

Olive oil

salt and pepper

A pan to cook the quinoa

An oven to cook the peppers

Preparation: 

1. Preheat the oven to 200°C

2. Cut the peppers in half lengthways, remove the seeds and cover with a dash of olive oil and a large pinch of salt.

3. Roast the peppers in the oven for 20-25 minutes or until golden brown on the sides.

4. Peel the carrots and celery and cut into small cubes.

5. Boil water and cook quinoa with carrots and celery (see tip 1)

6. Squeeze the juice of one lemon, peel and finely chop the ginger, chop the coriander and set aside.

7. Once cooked, season the quinoa with the curry powder, lemon juice, chopped ginger and coriander. Mix well and add a little olive oil.

8. Stuff the peppers with the quinoa mixture and add a few coriander leaves for decoration and finish with salt and pepper to taste.

It's ready!

The MagicTip: To always get perfectly cooked quinoa, cook the quinoa in twice its volume of water

Allergens: n/a

8 products in this Recipe

Brésil

Lime

1 pc

1

CHF0.95

Genève

GRTA Peppers

220 g

2

CHF2.90

Espagne

Cilantro

30g

1

CHF2.40

Inde

Madras Curry (India)

15 g

1

CHF3.75

Vaud

Organic Carrots

500 g

1

CHF1.90

Vaud

Celery

500 g

1

CHF3.40

Cottens

Quinoa blanc Suisse

250g

1

CHF8.40

Pérou

Organic Ginger

1 pc ~ 80 g

1

CHF1.90

Add to cart (CHF28.50)

Stuffed Peppers with Quinoa

Price CHF28.50

346 kcal

40 min

2

 Quick view

Added to your cart

Stuffed Peppers with Quinoa

about the recipe

Can be eaten hot or cold, it is delicious

For 2 people, this recipe contains: 

2 peppers

150 g quinoa

3 stalks of celery (100g)

2 carrots

6 g ginger

1 lime

1 bunch of coriander

In addition, you will need : 

Olive oil

salt and pepper

1 tsp madras curry powder

A pan to cook the quinoa

An oven to cook the peppers

Preparation: 

1. Preheat the oven to 200°C

2. Cut the peppers in half lengthways, remove the seeds and cover with a dash of olive oil and a large pinch of salt.

3. Roast the peppers in the oven for 20-25 minutes or until golden brown on the sides.

4. Peel the carrots and celery and cut into small cubes.

5. Boil water and cook quinoa with carrots and celery (see tip 1)

6. Squeeze the juice of one lemon, peel and finely chop the ginger, chop the coriander and set aside.

7. Once cooked, season the quinoa with the curry powder (at your convenience), lemon juice, chopped ginger and coriander. Mix well and add a little olive oil.

8. Stuff the peppers with the quinoa mixture and add a few coriander leaves for decoration and finish with salt and pepper to taste.

It's ready!

The MagicTip: To always get perfectly cooked quinoa, cook the quinoa in twice its volume of water

Allergens: n/a

6 products in this Recipe

Brésil

Lime

1 pc

1

CHF0.95

Genève

GRTA Peppers

220 g

2

CHF2.90

Espagne

Cilantro

30g

1

CHF2.40

Vaud

Organic Carrots

500 g

1

CHF1.90

Vaud

Celery

500 g

1

CHF3.40

Pérou

Organic Ginger

1 pc ~ 80 g

1

CHF1.90

Add to cart (CHF16.35)

Stuffed Peppers with Quinoa

Price CHF16.35

346 kcal

40 min

2

 Quick view

Added to your cart

Swiss Gruyère cheese soufflé

about the recipe

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.

2 products in this Recipe

Suisse

Grated Gruyère

100 g

1

CHF4.45

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Add to cart (CHF9.25)

Swiss Gruyère cheese soufflé

Price CHF9.25

 Quick view

Added to your cart

Swiss Quinoa salad

about the recipe

A bowl of full of color and freshness!

For 4 persons, this recipe contains:

250 gr quinoa

1/2 cucumber

10 cherry tomatoes

1 lemon

1 bunch of parsley

In addition, what you will need:

4 tbsp. olive oil

1 tsp. salt

Preparation:

1. Rinse the quinoa under the tap of fresh water before cooking it in salted water for about 15 minutes. Once cooked, drain and cool in a colander.
2. While the quinoa is cooking, rinse the tomatoes and quarter them.
3. Peel the cucumber and cut it into small cubes.
4. Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
5. Combine the cooked quinoa, vegetables and lemon grass in a bowl and serve chilled.

It’s ready !

MagicTip: turn this salad into an "oriental tabbouleh" by simply replacing the parsley with cilantro, mint, or both!

Allergens: contains tomatoes.

5 products in this Recipe

Yens VD

Cherry tomatoes on the vine

250 g

1

CHF3.30

Italie

Flat-leaf parsley

30 g

1

CHF2.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Cottens

Quinoa blanc Suisse

250g

1

CHF8.40

Vaud

Local cucumber

1 pc

1

CHF2.40

Add to cart (CHF17.45)

Swiss Quinoa salad

Price CHF17.45

312 kcal

20 min

4

 Quick view

Added to your cart

Tart with tomatoes of Geneva

about the recipe

h4. Prepare yourself for the "fête de la tomate ! h5. A summer tart, simple and easy to prepare : the tomato tart. h5. To be realised with local tomatoes with the label GRTA and the puff pastry with organic flour, made by our artisan Arnaud, from the "Boulangerie de Peney". # 1. Preheat the oven at 200°. Spread the puff pastry in a tart mould covered with greaseproof paper and prick the bottom with a fork. Place the base of the tart in the oven, and cook about 10 to 15 minutes. # 2. Wash the tomatoes and cut into slices. Take the base of the tart out of the oven and spread with mustard (about 1 tbsp) # 3. Place the tomato slices on the mustard. Sprinkle with some olive oil. Salt, pepper. # 4. Cook in the oven for about 20/30 minutes. h5. Vary the tastes according to your fancy, you can add cheese, aromatic herbs, onions, etc. Allow your imagination to travel. h5. Note: Olive oil and the mustard are not included in the pack, but available on our website.

2 products in this Recipe

Yens VD

Tomatoes on the vine

500 g

1

CHF2.90

Vaud

Pâte brisée

250 g

1

CHF5.40

Add to cart (CHF8.30)

Tart with tomatoes of Geneva

Price CHF8.30

800 kcal

15 min

4

 Quick view

Added to your cart

Tarte aux oignons bernoises.

about the recipe

5 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Vaud

White Onions

250gr

3

CHF1.45

Fribourg

Butter

100 g

1

CHF2.20

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF19.63)

Tarte aux oignons bernoises.

Price CHF19.63

 Quick view

Added to your cart

Veggie stuffed mushrooms

about the recipe

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

3 products in this Recipe

Yens VD

Cherry tomatoes on the vine

250 g

1

CHF3.30

Vaud

Button mushrooms

250 g

1

CHF3.45

Vaud

White Onions

250gr

1

CHF1.45

Add to cart (CHF8.20)

Veggie stuffed mushrooms

Price CHF8.20

73 kcal

45 min

4

 Quick view

Added to your cart

copy of Oeufs bénédicte au saumon fumé

about the recipe

2 products in this Recipe

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF5.75)

copy of Oeufs bénédicte au saumon fumé

468 kcal

40 min

2

 Quick view

Added to your cart

Fillet of pink trout with lemon sauce

about the recipe

h4. Fillet of pink trout with skin, no fishbones. French farmed fish rich in Omega 3, selected and especially prepared for you by the fishmonger « la Poissonnerie Lucas », in Carouge. h5. Heat olive oil in a non sticky frying pan. Place the fillets on the skin side, cook on low heat, add salt and pepper. When hardly cooked, increase the heat and deglaze with lemon juice, when completely absorbed, add 10cl of cream and reduce. h4. You've just created a dish worthy of a top restaurant :-)

3 products in this Recipe

France

Salmon trout filet with skin (boned)

180 g

2

CHF6.90

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF17.15)

Fillet of pink trout with lemon sauce

Price CHF17.15

350 kcal

10 min

2

 Quick view

Added to your cart

Truite saumonée locale à la sauce citronnée

about the recipe

2 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF3.35)

Truite saumonée locale à la sauce citronnée

Price CHF3.35

350 kcal

10 min

2

 Quick view

Added to your cart

Chicken Coco Express

about the recipe

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.

3 products in this Recipe

Vaud

White Onions

250gr

1

CHF1.45

Asie

Organic coconut milk

160 ML

1

CHF2.90

Suisse

Freshly cut thin slices of chicken

140g

2

CHF7.90

Add to cart (CHF20.15)

Chicken Coco Express

Price CHF20.15

664 kcal

30 min

2

 Quick view

Added to your cart

Chicken stick with pepper sauce

about the recipe

To keep your spirits up ;-)

For 2 persons, this recipe contains :

2 chicken breasts 

1 egg 

50 g grated parmesan cheese 

300 g potatoes

250 g green beans

And for the sauce : 

2 red peppers 

1 clove of garlic

½ lemon 

In addition, you will need : 

Salt and pepper 

Oil and vinegar 

2 tbsp. honey 

50 g flour 

50 g breadcrumbs 

Parchment paper

1 mixer 

Preparation

For the pepper sauce: 

1. Preheat the oven to 200°C 

2. Wash the peppers. Cut them into quarters and scoop them out. 

3. Place the peppers on baking paper and bake for 30 minutes. Remove the skin from the warm peppers (without burning yourself!) 

4. Peel the garlic clove and squeeze the juice from ½ lemon.

5. Place the peppers, garlic, honey and lemon juice in a blender. Blend until smooth and set aside in a cool place. 

For the chicken, potato sticks and the beans: 

1. Peel the potatoes and cut into cubes. 

2. Cook them for 6-7 minutes in boiling salted water with two tablespoons of vinegar. Drain and place in an ovenproof dish. 

3. Add salt and pepper to taste and bake for 12 minutes at 200°C. 

4. Meanwhile, prepare the beans by removing the tips and cooking them for 8-10 minutes in boiling salted water.

5. Stir and return the potatoes to the oven for another 12 minutes so that they get a nice golden colour.

6. Cut the chicken breasts into strips about 2 cm wide. Season with salt and pepper. 

For the breading : 

1. Take 3 soup plates. Put the beaten egg in the first, the flour in the second and the breadcrumbs and grated parmesan in the third (can also be made with dry bread ;-) ).

2. Dip the chicken in the flour, then in the egg and finally in the breadcrumb/parmesan mixture. 3. Brown the chicken pieces in a pan with a little oil for about 4 minutes per side. 

4. Serve the potatoes with the chicken and the sauce on the side. 

It's ready!

The MagicTip: Add two tablespoons of vinegar to the cooking water of the potatoes so that they keep their shape during baking. And if you don't have breadcrumbs at home, just mix some dry bread. 

Allergens: contains gluten, garlic, egg 

6 products in this Recipe

Genève

GRTA Peppers

220 g

1

CHF2.90

Suisse

Chicken fillet "Suisse Garantie"

150 g

2

CHF7.40

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF5.90

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic lemon

1 pc

1

CHF0.95

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Add to cart (CHF30.55)

Chicken stick with pepper sauce

Price CHF30.55

452 kcal

45 min

2

 Quick view

Added to your cart

copy of Beef meatballs

about the recipe

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.

3 products in this Recipe

Vaud

White Onions

250gr

1

CHF1.45

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Add to cart (CHF7.20)

copy of Beef meatballs

 Quick view

Added to your cart

copy of Croque M'sieur du Chalet (4p.)

about the recipe

3 products in this Recipe

Valais

Prosciutto - sliced

100 g

1

CHF9.90

Vaud

White Onions

250gr

1

CHF1.45

Fribourg

Butter

100 g

1

CHF2.20

Add to cart (CHF13.55)

copy of Croque M'sieur du Chalet (4p.)

Price CHF13.55

 Quick view

Added to your cart

copy of Émincé de veau à la zurichoise

about the recipe

6 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.45

Suisse

Parsley

100 g

1

CHF2.20

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Vaud

White Onions

250gr

1

CHF1.45

Fribourg

Butter

100 g

1

CHF2.20

Suisse

Sliced veal fillet - Suisse Garantee

150g

1

CHF14.90

Add to cart (CHF26.60)

copy of Émincé de veau à la zurichoise

Price CHF26.60

 Quick view

Added to your cart

copy of Pot-au-feu

about the recipe

6 products in this Recipe

Vaud

Celeriac

500 g

1

CHF1.90

Vaud

White Onions

250gr

1

CHF1.45

Vaud

Organic Carrots

500 g

1

CHF1.90

Vaud

Charlotte Potatoes

500 g

1

CHF1.20

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Suisse

Os à moelle

4 pc

1

CHF5.90

Add to cart (CHF13.30)

copy of Pot-au-feu

Price CHF13.30

 Quick view

Added to your cart

copy of Swiss endives with GRTA ham

about the recipe

h4. Now at last a method to get the kids to eat endives! h5. Here is a simple and delicious recipe with Swiss endives and GRTA cooked ham from the “Boucherie du Palais”, freshly cut in slices. h5. For the bechamel: # 1. Melt 30g of butter in a pan. Remove the pan from heat and add 30g of flour. # 2. Pour milk (approx. 50cl.) progressively whilst stirring to prevent lumps. # 3. Return on the fire at a low heat and allow to thicken. h5. For the endives: # 1.Bleach the endives in boiling water for about 10/15 minutes. # 2. When cooked, envelope each endive with a slice of ham, place into a fire proof dish previously buttered. h5. Final stage: # 1. Cover with the bechamel sauce and sprinkle generously with grated Gruyère cheese. # 2. Cook in the oven, option grill, for approx. 15/20 min. until well browned. h4. We are grown up children and we too adore this recipe! Attention: the flour and the grated Gruyère cheese are not included in the pack but are available on the website.

4 products in this Recipe

Vaud

Chicory

500 g

1

CHF3.90

Suisse

Ham from Geneva - sliced

150g

1

CHF7.90

Fribourg

Butter

100 g

1

CHF2.20

Suisse

Grated Gruyère

100 g

1

CHF4.45

Add to cart (CHF18.45)

copy of Swiss endives with GRTA ham

Price CHF18.45

404 kcal

40 min

3

 Quick view

Added to your cart

Emince de poulet à la moutarde

about the recipe

3 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Puidoux VD

Moutarde traditionnelle forte

100 g

1

CHF7.40

Suisse

Freshly cut thin slices of chicken

140g

2

CHF7.90

Add to cart (CHF26.24)

Emince de poulet à la moutarde

Price CHF26.24

550 kcal

30 min

4

 Quick view

Added to your cart

Émincé de veau à la zurichoise

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.45

Suisse

Parsley

100 g

1

CHF2.20

Vaud

White Onions

250gr

1

CHF1.45

Fribourg

Butter

100 g

1

CHF2.20

Add to cart (CHF9.30)

Émincé de veau à la zurichoise

Price CHF9.30

 Quick view

Added to your cart

Filet de bœuf au poivre à la crème

about the recipe

3 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.40

Suisse

Pavé rumsteak

180 g

2

CHF10.90

Madagascar

Ground pepper, 5 peppers. 15g

15 g

1

CHF4.20

Add to cart (CHF28.40)

Filet de bœuf au poivre à la crème

Price CHF28.40

 Quick view

Added to your cart

Macaroni du chalet

about the recipe

2 products in this Recipe

Vaud

White Onions

250gr

1

CHF1.45

Espagne

Organic Garlic head

1 pc

1

CHF0.95

Add to cart (CHF2.40)

Macaroni du chalet

Price CHF2.40

 Quick view

Added to your cart

Moussaka locale

about the recipe

6 products in this Recipe

Vaud

Eggplant

400 g

1

CHF3.40

Vaud

Freshly ground Charolais beef

300 g

1

CHF10.40

Vaud

White Onions

250gr

1

CHF1.45

Fribourg

Butter

100 g

1

CHF2.20

Italie

Organic tomato pulp (Italie, Puglia)

314 g

1

CHF6.90

Vaud

Whole milk from Vaud

1 l

1

CHF1.90

Add to cart (CHF26.25)

Moussaka locale

Price CHF26.25

 Quick view

Added to your cart

Sliced Chicken With Ginger And Mustard

about the recipe

To spice up your evening

For 2 people, this recipe contains:

400g Swiss chicken strips, guaranteed
1 tablespoon of mustard
1 tablespoon of fresh ginger (or powdered)
100g of organic onions
1 organic lemon

In addition, what you will need:

2 tbsp. olive oil
Salt and pepper
A casserole dish

Preparation:

1.First, peel and slice the ginger and onion (or just the onion if ginger powder).
2.Mix the mustard, lemon juice, ginger, salt and pepper in a casserole. Add the minced onion to this mixture.
3.Then, put the minced chicken in the casserole. Mix everything together and leave to marinate for 2 hours in a cool place.
4.Preheat the oven to 200°C.
5.Then, cook everything in the closed casserole for 1 hour. Add a little water if you want more juice.

It is ready!

The MagicTip: This dish is delicious with white quinoa for example.

Allergens: contains chicken, ginger, onion.

5 products in this Recipe

Vaud

White Onions

250gr

1

CHF1.45

Puidoux VD

Moutarde traditionnelle forte

100 g

1

CHF7.40

Espagne

Organic lemon

1 pc

1

CHF0.95

Suisse

Freshly cut thin slices of chicken

140g

2

CHF7.90

Pérou

Organic Ginger

1 pc ~ 80 g

1

CHF1.90

Add to cart (CHF27.50)

Sliced Chicken With Ginger And Mustard

Price CHF27.50

140 Kcal

2h30

2

 Quick view

Added to your cart

Swiss endives with GRTA ham

about the recipe

h4. Now at last a method to get the kids to eat endives! h5. Here is a simple and delicious recipe with Swiss endives and GRTA cooked ham from the “Boucherie du Palais”, freshly cut in slices. h5. For the bechamel: # 1. Melt 30g of butter in a pan. Remove the pan from heat and add 30g of flour. # 2. Pour milk (approx. 50cl.) progressively whilst stirring to prevent lumps. # 3. Return on the fire at a low heat and allow to thicken. h5. For the endives: # 1.Bleach the endives in boiling water for about 10/15 minutes. # 2. When cooked, envelope each endive with a slice of ham, place into a fire proof dish previously buttered. h5. Final stage: # 1. Cover with the bechamel sauce and sprinkle generously with grated Gruyère cheese. # 2. Cook in the oven, option grill, for approx. 15/20 min. until well browned. h4. We are grown up children and we too adore this recipe! Attention: the flour and the grated Gruyère cheese are not included in the pack but are available on the website.

2 products in this Recipe

Vaud

Chicory

500 g

1

CHF3.90

Fribourg

Butter

100 g

1

CHF2.20

Add to cart (CHF6.10)

Swiss endives with GRTA ham

Price CHF6.10

 Quick view

#family dinner

Added to your cart

about the recipe

4 products in this Recipe

Philippines

Organic Mascobado cane sugar

500 g

1

CHF6.40

Vaud

Organic Carrots

500 g

1

CHF1.90

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic lemon

1 pc

1

CHF0.95

Add to cart (CHF14.05)

180 kcal

55 min

8

 Quick view

Added to your cart

Citrus curd tart

about the recipe

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._

5 products in this Recipe

Brésil

Lime

1 pc

2

CHF0.95

Fribourg

Butter

100 g

1

CHF2.20

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Espagne

Organic lemon

1 pc

2

CHF0.95

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF16.20)

Citrus curd tart

Price CHF16.20

2026 kcal

60 mn

4

 Quick view

Added to your cart

Eton Mess frais aux kiwi

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 :

1. 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.
2. Whip the UHT cream and a little sugar up to stiff peaks.
3. Break the meringues into pieces and mix them with the whipped cream (keep a few larger pieces for serving).
4. 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.
5. 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!

4 products in this Recipe

Brésil

Lime

1 pc

1

CHF0.95

Suisse

Cremo Cream UHT 25%

0.25 l

2

CHF2.40

Italie

Organic Kiwi

1 pc

6

CHF0.80

Fribourg

Meringues - 12 pieces

12 pc

1

CHF6.90

Add to cart (CHF17.45)

Eton Mess frais aux kiwi

Price CHF17.45

 Quick view

Added to your cart

Spanish egg flan

about the recipe

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 !

3 products in this Recipe

Philippines

Organic Mascobado cane sugar

500 g

1

CHF6.40

Aigle VD

6 eggs from Vaud

6 pc

1

CHF4.80

Vaud

Whole milk from Vaud

1 l

1

CHF1.90

Add to cart (CHF13.10)

Spanish egg flan

Price CHF13.10

 Quick view