Recipes

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:

Preheat the oven to 200°C
Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
Bake for 25 to 30 minutes until golden and cooked through.
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

Eggplants

500 g

CHF3.90

Sicile

Organic lemon

1 pc

CHF0.95

Suisse

Organic Garlic head

1 pc

CHF0.95

Baba ganoush

CHF5.80

162 kcal

45 min

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Cocktail Hugo

about the recipe

To be sipped especially with Hugo ;-)

For 4 people, this recipe contains :

6 dl sparkling wine (7.5dl)

0.8 dl elderberry syrup (5dl)

1 lime

1 bunch of fresh mint

In addition, you will need :

Sparkling water

Ice cubes

Mortar and pestle

Preparation:

1. First, wash the mint leaves and crush them lightly in a mortar with a pestle.

2. Then pour the following ingredients directly into a wine glass: sparkling water (1dl per glass), sparkling wine (1.5 dl per glass) and elderberry syrup (0.2dl per glass).

3. Cut the lemon into thin slices.

4. Add fresh mint, lime slices and ice cubes.

5. Stir gently with a long spoon for 8-10 seconds.

It's ready! Best enjoyed with an eco-friendly, recyclable straw ;-)

The MagicTip: for a non-alcoholic pleasure, you can replace the sparkling wine with sparkling water or lemonade.

Allergens: contains alcohol

4 products in this Recipe

Brésil

Lime

1 pc

CHF0.95

Suisse

Mint

30 g

CHF2.40

Puidoux

Elderflower syrup from Vaud

0,5 l

CHF14.90

Suisse

Mousseux Suisse Blanc Bio

0,75 l

CHF29.90

Cocktail Hugo

CHF48.15

175 kcal

5 min

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Added to your cart

Must try: Brocamole

about the recipe

Brocamole, OLE!

For 1 bowl, this pack contains:

300 gr broccoli

1 onion

1 lemon

1 bunch of coriander (or parsley depending on your taste)

In addition, you will need:

salt and pepper

1 clove of garlic

1 tablespoon of olive oil

Preparation:

Cook the broccoli, then run it under cold water.
Add broccoli, chopped onion, garlic, juice of one lemon and oil.
Blend, season with salt and pepper and add the chopped coriander.
Let stand in a cool place for 30 minutes or eat immediately.

It's ready!

The MagicTip: Not a fan of coriander? Replace it with parsley ;)

Allergens: contains onion and garlic

5 products in this Recipe

Vaud

Broccoli

400 g

CHF4.40

Vaud

White Onions

250gr

CHF1.60

Suisse

Cilantro

30 g

CHF2.40

Sicile

Organic lemon

1 pc

CHF0.95

Suisse

Organic Garlic head

1 pc

CHF0.95

Must try: Brocamole

CHF10.30

300 kcal

10 min

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Parmesan cheese tiles

CHF5.90

500 cal.

30 min.

6 per.

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Parmesan twists

CHF11.30

1260

20 min

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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:

Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
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

CHF1.60

Vaud

Organic potatoes

1 kg

CHF2.40

6 eggs from Vaud

CHF4.80

Spanish Tortilla

CHF8.80

346 kcal

45 min

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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

Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
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.
Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
Wash and dice the tomatoes and add them into the pan.
Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
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

CHF3.40

Aigle

Button mushrooms

250 g

CHF3.45

Vaud

White Onions

250gr

CHF1.60

Végétarien

#family dinner

Added to your cart

CHF9.64

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#family dinner

Added to your cart

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Added to your cart

Bouillon maison - 2 solutions

CHF12.55

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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

CHF3.40

Vaud

Pâte brisée

250 g

CHF5.40

Cherry Tomatoes Tart

CHF12.20

1662 kcal

60 min

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Added to your cart

Chou farci au quinoa et champignons

CHF22.55

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Chou-fleur rôti au four

CHF5.85

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Chou-fleur rôti et crème de lentilles

CHF12.75

Quick view

#family dinner

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copy of 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

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

It's ready, enjoy!

4 products in this Recipe

Fribourg

Plain yogurt

150 g

CHF1.20

Vaud

Organic potatoes

1 kg

CHF2.40

Vaud

Organic leeks (2 pieces)

500 g

CHF3.20

6 eggs from Vaud

CHF4.80

copy of Crustless quiche

CHF11.60

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Added to your cart

Croquettes de courgettes à la feta

CHF9.80

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Eau de rhubarbe

CHF5.40

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Gratin Dauphinois

about the recipe

Gratin Dauphinois: a dish dating back to the eve of the French Revolution

Ingredients for a slightly lighter version with milk and cream:

800 grams of floury potatoes
40 cl of milk
14 cl of 25% cream
salt and pepper
garlic

Preparation :

Preheat the oven to 160 degrees
Peel and cut the potatoes into thin slices (you can involve other people in this step).
In a casserole dish, cut the garlic in half and rub the dish. Then place the slices in the dish in layers.
In a bowl, mix the cream and milk with salt, pepper and nutmeg to taste and pour the mixture over the potatoes.
Bake in the oven for 50 minutes.
Add a little cream on top and return to the oven for 20 minutes.

The classic version does not contain any cheese, but why not add some when finishing for an even more delicious result.

Accompanied by a green salad is the best! :-)

3 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

CHF2.40

Vaud

Organic potatoes

1 kg

CHF2.40

Vaud

Whole milk from Vaud

1 l

CHF1.90

Gratin Dauphinois

CHF6.70

450 kcal

20 min

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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:

Preheat the oven to 200°C and wash the peppers well.
Place the peppers in an ovenproof dish and bake the whole peppers for 30 minutes.
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.
Remove the skin from the warm peppers and cut the peppers into long strips.
Chop the green olives, capers and basil.
In a bowl, add the chopped condiments, vinegar and olive oil and pour over the peppers.
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

Espagne

GRTA Peppers

220 g

CHF2.90

Suisse

Basil

30 g

CHF2.40

Italie

Large green olives, Paglione BIO

300 g

CHF9.90

Italie

Caprons géants avec tiges Gran Cucina

280 g

CHF12.55

Grilled peppers with basil, olives and capers

CHF36.45

146 kcal

40 min

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Hachis parmentier végétarien

about the recipe

6 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.45

Vaud

White Onions

250gr

CHF1.60

Vaud

Organic potatoes

1 kg

CHF2.40

Vaud

Organic Carrots

500 g

CHF1.95

Suisse

Organic Garlic head

1 pc

CHF0.95

Vaud

Celery

500 g

CHF3.60

Hachis parmentier végétarien

CHF13.95

976 Kcal

75 Min

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Homemade mayonnaise

CHF5.75

90 kcal

10 min

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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 shallot

In addition, you will need :

1 tbsp. vinegar

2 tbsp. mustard

Preparation:

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.
Peel and dice the carrots. Peel and chop a shallot. 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.
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

CHF2.60

Cottens VD

Green lentils (Geneva)

250 g

CHF6.90

Vaud

Organic Carrots

500 g

CHF1.95

Lentils and carrots salad

CHF11.45

340 kcal

40 min

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Added to your cart

Must try: Brocamole

about the recipe

Brocamole, OLE!

For 1 bowl, this pack contains:

300 gr broccoli

1 onion

1 lemon

1 bunch of coriander (or parsley depending on your taste)

In addition, you will need:

salt and pepper

1 clove of garlic

1 tablespoon of olive oil

Preparation:

Cook the broccoli, then run it under cold water.
Add broccoli, chopped onion, garlic, juice of one lemon and oil.
Blend, season with salt and pepper and add the chopped coriander.
Let stand in a cool place for 30 minutes or eat immediately.

It's ready!

The MagicTip: Not a fan of coriander? Replace it with parsley ;)

Allergens: contains onion and garlic

5 products in this Recipe

Vaud

Broccoli

400 g

CHF4.40

Vaud

White Onions

250gr

CHF1.60

Suisse

Cilantro

30 g

CHF2.40

Sicile

Organic lemon

1 pc

CHF0.95

Suisse

Organic Garlic head

1 pc

CHF0.95

Must try: Brocamole

CHF10.30

300 kcal

10 min

Quick view

Added to your cart

Parmentier végétal

CHF17.65

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Added to your cart

Pommes De Terres Rôties

CHF5.80

725 kcal

60 min

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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

CHF0.95

Vaud

Spring onion

1pc

CHF2.60

Vaud

Radish

1 pc

CHF2.40

Suisse

Cilantro

30 g

CHF2.40

Asie

Organic coconut milk

160 ML

CHF2.90

Vaud

Cooked Beetroot cubes

400 g

CHF3.95

Vaud

Local cucumber

1 pc

CHF2.90

Radish and beetroot gazpacho

CHF18.10

230 kcal

15 min

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Added to your cart

Risotto aux champignons

CHF17.10

500 kcal

30 min

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Added to your cart

Sauce à la menthe maison

CHF4.80

45 kcal

10 min

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Added to your cart

Soupe de lentilles, carottes et poireaux

CHF10.45

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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:

Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
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

CHF1.60

Vaud

Organic potatoes

1 kg

CHF2.40

6 eggs from Vaud

CHF4.80

Spanish Tortilla

CHF8.80

346 kcal

45 min

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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

CHF0.95

Espagne

GRTA Peppers

220 g

CHF2.90

Suisse

Cilantro

30 g

CHF2.40

Inde

Madras Curry (India)

15 g

CHF3.75

Vaud

Organic Carrots

500 g

CHF1.95

Vaud

Celery

500 g

CHF3.60

Cottens

Quinoa blanc Suisse

250g

CHF8.40

Pérou

Organic Ginger

1 pc ~ 80 g

CHF1.90

Stuffed Peppers with Quinoa

CHF28.75

346 kcal

40 min

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Added to your cart

Swiss Gruyère cheese soufflé

CHF9.25

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Added to your cart

Tarte aux oignons bernoises.

CHF20.50

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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

Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
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.
Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
Wash and dice the tomatoes and add them into the pan.
Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
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

CHF3.40

Aigle

Button mushrooms

250 g

CHF3.45

Vaud

White Onions

250gr

CHF1.60

Veggie stuffed mushrooms

CHF8.45

73 kcal

45 min

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Added to your cart

Velouté aux champignons

CHF7.90

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De la mer

Added to your cart

Artic char fillet with meunière sauce

CHF18.75

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Fillet of pink trout with lemon sauce

CHF17.15

350 kcal

10 min

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Fried heart of wild tuna

CHF13.90

300 kcal

5 min

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Added to your cart

Oven baked Gilt-head Bream with vegetables

CHF20.25

500 kcal

30 min

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Saumon glacées aux carottes

CHF25.10

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Truite saumonée locale à la sauce citronnée

CHF3.35

350 kcal

10 min

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Carnivore

#family dinner

Added to your cart

CHF2.46

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Beef meatballs

CHF17.75

1267 kcal

20 mn

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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

CHF1.60

Asie

Organic coconut milk

160 ML

CHF2.90

Suisse

Freshly cut thin slices of chicken

140g

CHF7.90

Chicken Coco Express

CHF20.30

664 kcal

30 min

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Chicken Pie locale

CHF35.90

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

CHF14.10

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copy of Émincé de veau à la zurichoise

about the recipe

5 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.45

Suisse

Cremo Cream UHT 25%

0.25 l

CHF2.40

Vaud

White Onions

250gr

CHF1.60

Fribourg

Butter

100 g

CHF2.60

Suisse

Sliced veal fillet - Suisse Garantee

150g

CHF14.90

copy of Émincé de veau à la zurichoise

CHF24.95

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Emince de poulet à la moutarde

CHF25.60

550 kcal

30 min

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Filet de bœuf au poivre à la crème

CHF28.40

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Home made burger 2x150g

CHF8.20

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Macaroni du chalet

CHF2.55

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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

CHF1.60

Puidoux VD

Moutarde traditionnelle forte

100 g

CHF7.40

Sicile

Organic lemon

1 pc

CHF0.95

Suisse

Freshly cut thin slices of chicken

140g

CHF7.90

Pérou

Organic Ginger

1 pc ~ 80 g

CHF1.90

Sliced Chicken With Ginger And Mustard

CHF27.65

140 Kcal

2h30

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Un parisien qu'on aime bien

CHF14.40

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Dessert

Added to your cart

Apricot Pie

about the recipe

A perfect dish for a family lunch

For 4 people, this recipe contains:

1 shortcrust pastry

800g apricots

3 eggs

3 dl of cream

In addition, you will need :

50 g caster sugar

1 sachet of vanilla sugar

Preparation:

1. First of all, preheat the oven to 190°C.

2. In the meantime, roll out the shortcrust pastry, grease the mould well, place the pastry in it and prick it with a fork.

3. Place in the refrigerator for 20 minutes.

4. Cut the apricots in half, remove the stone and spread them over the pastry base. Bake for 20 minutes in the lower part of the oven.

5. Then mix the eggs, sugar, cream and vanilla sugar (if you have any) and pour the mixture over the tart. Bake for another 20 minutes.

It's ready!

The MagicTip: for even more deliciousness, line the bottom of the tart with ground almonds before chilling the pastry ;-) .

Allergens: contains gluten, lactose, egg, sugar

4 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

CHF2.40

6 eggs from Vaud

CHF4.80

France

Apricots

500 g

CHF3.95

Vaud

Pâte brisée

250 g

CHF5.40

Apricot Pie

CHF20.50

743 kcal

60 min

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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

CHF0.95

Fribourg

Butter

100 g

CHF2.60

6 eggs from Vaud

CHF4.80

Sicile

Organic lemon

1 pc

CHF0.95

Vaud

Pâte feuilletée sous-vide

250 g

CHF5.40

Citrus curd tart

CHF16.60

2026 kcal

60 mn

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Crumble aux fraises

CHF12.50

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How to prepare: rhubarb tart

about the recipe

h4. At last it is the season for rhubarb ! h5. A classic recipe in the fashion of « grandmother » easily realised with puff pastry using organic flour, made by our artisan Arnaud of the « Boulangerie de Peney » and the organic rhubarb. Delicious tart , slightly acid, ideal for a snack or a dessert. # 1. Preheat your oven at 180°. # 2. Wash and peel the rhubarb taking care to remove as many threads as possible, then cut into pieces of 1 to 2 cm. Place in a salad bowl with 3 to 4 tbsp. of sugar, cover and allow to drain 1 hour or 2. # 3. Roll out the shortcrust pastry, spread the dough on a buttered and floured pie dish and prick it with a fork. Cover with the drained rhubarb. # 4. In a salad bowl whisk 2 eggs with 150g of sugar, about 25 cl of cream, and spread this mixture on to the rhubarb. # 5. Bake in the oven for about 30 to 35 minutes. h5. Allow to cool and taste without further delay ! Note: the flour, the eggs and the sugar are not included in the pack, but available on the website.

3 products in this Recipe

Vaud

Rhubarb

500 g

CHF5.40

Suisse

Cremo Cream UHT 25%

0.25 l

CHF2.40

Vaud

Pâte brisée

250 g

CHF5.40

How to prepare: rhubarb tart

CHF13.20

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Spanish egg flan

CHF13.10

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