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

Espagne

Eggplant

400 g

CHF3.20

Sicile

Organic lemon

1 pc

CHF0.95

Suisse

Organic Garlic head

1 pc

CHF0.95

Baba ganoush

CHF5.10

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

Espagne

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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Parmesan cheese tiles

CHF5.90

500 cal.

30 min.

6 per.

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Végétarien

#family dinner

Added to your cart

CHF9.64

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#family dinner

Added to your cart

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Brocoli sautés et polenta crémeuse

CHF13.75

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Chou farci au quinoa et champignons

CHF22.55

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Chou-fleur rôti et crème de lentilles

CHF12.75

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Crustless quiche

CHF6.15

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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

Espagne

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

CHF9.30

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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 Carrots

500 g

CHF1.95

Vaud

Charlotte Potatoes

500 g

CHF1.20

Suisse

Organic Garlic head

1 pc

CHF0.95

Vaud

Celery

500 g

CHF3.60

Hachis parmentier végétarien

CHF12.75

976 Kcal

75 Min

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Homemade mayonnaise

CHF5.75

90 kcal

10 min

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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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Risotto aux champignons

CHF17.10

500 kcal

30 min

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Sauce à la menthe maison

CHF4.80

45 kcal

10 min

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Shredded Carrot Salad with Yogurt sauce

CHF2.97

65 kcal

5 min

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Soupe de lentilles, carottes et poireaux

CHF10.45

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Spaghetti bolognaise version vegan

about the recipe

6 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.45

Vaud

White Onions

250gr

CHF1.60

Italie

Durum wheat spaghetti (made with bronze dies), Verrigni

500 g

CHF5.20

Cottens VD

Green lentils (Geneva)

250 g

CHF6.90

Vaud

Organic Carrots

500 g

CHF1.95

Organic tomato sauce with capers and olives

CHF8.40

Spaghetti bolognaise version vegan

CHF27.50

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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

CHF0.95

Espagne

GRTA Peppers

220 g

CHF2.90

Espagne

Cilantro

30g

CHF2.40

Vaud

Organic Carrots

500 g

CHF1.95

Vaud

Celery

500 g

CHF3.60

Pérou

Organic Ginger

1 pc ~ 80 g

CHF1.90

Stuffed Peppers with Quinoa

CHF16.60

346 kcal

40 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

Espagne

Cilantro

30g

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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Tarte aux tomates genevoises Recette pour 4 personnes

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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

Italie

Tomatoes on the vine

500 g

CHF2.90

Vaud

Pâte brisée

250 g

CHF5.40

Tart with tomatoes of Geneva

CHF8.30

800 kcal

15 min

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Tarte aux oignons bernoises.

CHF20.50

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Velouté aux champignons

CHF7.90

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De la mer

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copy of Oeufs bénédicte au saumon fumé

468 kcal

40 min

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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 burger and sautéed potatoes

about the recipe

Super Burgers!

For 2 people, this recipe contains :

500g Agria potatoes

1 tbsp. shake shake spice mix

2 minced steaks

2 buns

1 tomato

a few salad leaves

1 cocktail sauce

In addition, you will need :

salt and pepper

ketchup

sunflower oil

a frying pan

a few gherkins

Preparation :

1. Preheat the oven to 220°. Wash the potatoes thoroughly, cut them in half or quarters depending on size.

2. Place the potatoes in a bowl with 2 tablespoons of sunflower oil and 1 tablespoon of spices. Mix and place the potatoes in an ovenproof dish. Bake for 30-40 minutes at 220°.

3. In the meantime, wash the tomato and salad. Cut the tomato into slices.

4. Cook the steaks for 10 minutes in a frying pan (or even better on the barbecue). In the meantime, cut the buns in half and toast them in the pan or toaster.

5. To assemble the burger: a bit of cocktail sauce, a leaf of lettuce, a steak, two slices of tomato, a bit of ketchup and pickles (if you have them) on the top bun and off you go!

6. Serve the burger with the well roasted potatoes.

It's ready!

The MagicTip: with the ingredients, there will surely be leftovers. You can make a green salad as a side dish and save the potatoes for a future dish :-)

Allergens: contains gluten and mixed spices

6 products in this Recipe

Italie

Tomatoes on the vine

500 g

CHF2.90

Vaud

Home made sesame bun (for burgers)

1 pc

CHF1.90

Vaud

Batavia lettuce

1 pc

CHF2.90

Vaud

Beef burger - GRTA

100 g

CHF3.90

Vaud

Charlotte Potatoes

500 g

CHF1.20

Inde

Mélange Shake Shake

15 g

CHF3.40

Beef burger and sautéed potatoes

CHF22.00

435 kcal

25 min

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Beef meatballs

CHF17.75

1267 kcal

20 mn

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Chicken and celery skewer with creamy polenta

CHF28.95

411 kcal

30 min

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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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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

Espagne

GRTA Peppers

220 g

CHF2.90

Suisse

Chicken fillet "Suisse Garantie"

150 g

CHF7.40

Italie

Parmigiano Reggiano (grated)

100 g

CHF5.90

6 eggs from Vaud

CHF4.80

Sicile

Organic lemon

1 pc

CHF0.95

Vaud

Charlotte Potatoes

500 g

CHF1.20

Chicken stick with pepper sauce

CHF30.55

452 kcal

45 min

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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

6 products in this Recipe

Aigle

Button mushrooms

250 g

CHF3.45

Suisse

Parsley

100 g

CHF2.20

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

CHF27.15

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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

CHF3.90

Suisse

Ham from Geneva - sliced

150g

CHF7.90

Fribourg

Butter

100 g

CHF2.60

Suisse

Grated Gruyère

100 g

CHF4.45

copy of Swiss endives with GRTA ham

CHF18.85

404 kcal

40 min

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Emince de poulet à la moutarde

CHF25.60

550 kcal

30 min

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Émincé de veau à la zurichoise

CHF9.85

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Fresh finely cut Swiss beef & broccoli

CHF15.45

653 kcal

15-20 min

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Hachis parmentier végétarien

CHF9.30

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Macaroni du chalet

CHF2.55

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Moussaka locale

about the recipe

6 products in this Recipe

Espagne

Eggplant

400 g

CHF3.20

Vaud

Freshly ground Charolais beef

300 g

CHF10.40

Vaud

White Onions

250gr

CHF1.60

Fribourg

Butter

100 g

CHF2.60

Italie

Organic tomato pulp (Italie, Puglia)

314 g

CHF6.90

Vaud

Whole milk from Vaud

1 l

CHF1.90

Moussaka locale

CHF26.60

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Piccata de poulet et légumes croquants

about the recipe

6 products in this Recipe

Espagne

Basil

30 g

CHF2.40

Suisse

Chicken fillet "Suisse Garantie"

150 g

CHF7.40

Vaud

White Onions

250gr

CHF1.60

Vaud

Organic Carrots

500 g

CHF1.95

Vaud

Organic Fennel from Geneva

500 g

CHF3.90

Sicile

Organic lemon

1 pc

CHF0.95

Piccata de poulet et légumes croquants

CHF18.20

346 kcal

40 min

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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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Swiss endives with GRTA ham

about the recipe

2 products in this Recipe

Vaud

Chicory

500 g

CHF3.90

Fribourg

Butter

100 g

CHF2.60

Swiss endives with GRTA ham

CHF6.50

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Dessert

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

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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Rice Pie

about the recipe

Rediscover this little known Swiss specialty

For 1 pie, this recipe contains :

125 g Carnaroli rice

250 ml milk

3 eggs

275 g sugar

8 tablespoons fresh cream

80 g soft butter

250 g shortcrust pastry

In addition, what you will need:

1 pinch of salt

1 pie pan

1 electric whisk

Preparation time:

Preheat the oven to 180°C
Prepare a rice pudding: in a saucepan, bring the milk to a boil and plunge the rice with 150 g of caster sugar.
Stir over low heat for 3 minutes, then cover and let cook gently for about 20 minutes. All the milk should be absorbed. Remove from heat.
Butter a pie pan and roll out the shortcrust pastry with a rolling pin before placing it in the pan. Place in the refrigerator.
Add 2 egg yolks to the cooled rice and mix well.
Take the dough out of the fridge.
Beat the egg whites and a pinch of salt until stiff and fold into the chilled rice. Spread on the pastry.
Bake for about 25 minutes and let cool before eating.

The MagicTip : for fresh touch, sprinkle the pie with powdered sugar, and for more greed, you can garnish it with whipped cream and freshly cut strawberries.

Allergens: contains gluten, dairy products and eggs.

4 products in this Recipe

Fribourg

Butter

100 g

CHF2.60

Italie

Carnaroli rice - Cascina Veneria

500 g

CHF5.50

6 eggs from Vaud

CHF4.80

Vaud

Pâte brisée

250 g

CHF5.40

Rice Pie

CHF18.30

222 kcal

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Spanish egg flan

CHF13.10

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For 2 people, this recipe contains:

In addition, what you will need:

Preparation:

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