Recipes

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Asparagus pastries

about the recipe

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

2 products in this Recipe

Valais

Green Asparagus

500 g

1

CHF14.90

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF20.30)

Asparagus pastries

Price CHF20.30

417 kcal

30 min

4

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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

Suisse

Grated Gruyère

100 g

1

CHF4.45

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF9.85)

Parmesan twists

Price CHF9.85

1260

20 min

4

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Vitamin C Boost

about the recipe

A vitamin-rich drink that makes you look good!

For 2 large refreshing glasses, this recipe contains:

60 ml of ginger juice with lemon (30ml per glass)

2 oranges

1 organic lemon

In addition, what you will need:

2 large glasses

ice cubes (according to taste)

Preparation: 

1. Fill two tall glasses with ice cubes (if desired).
2. Add 30 ml of lemon ginger juice, orange juice and ½ squeezed lemon. Stir well.

It's ready!

Here's a refreshing and reboosting drink ready to be enjoyed.

3 products in this Recipe

Espagne

Organic lemon

1 pc

1

CHF1.00

Espagne

Organic Oranges

500 g

1

CHF3.90

Mont-sur-Lausanne

Organic ginger shot - lemon

0.06 l

1

CHF3.90

Add to cart (CHF8.80)

Vitamin C Boost

Price CHF8.80

145 kcal

5 min

2

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Asparagus pastries

about the recipe

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

2 products in this Recipe

Valais

Green Asparagus

500 g

1

CHF14.90

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF20.30)

Asparagus pastries

Price CHF20.30

417 kcal

30 min

4

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Asparagus risotto

about the recipe

Spring on your plate

For 4 people, this recipe contains:

500 g green asparagus

350 g Carnaroli rice

70 g butter

1L of water

50 g of grated Parmesan Reggiano cheese

In addition, what you will need:

2 to 3 tbsp. olive oil

1 onion

1 carrot (option)

salt

1 high-sided pan

1 saucepan

1 wooden spoon

Preparation:

1. First prepare the asparagus. To remove the hard part from the bottom of the stalk, bend the asparagus until it gives way. Set the tougher pieces aside. 
2. Steam the asparagus for 10 minutes. Asparagus should remain crisp.
3. Remove the asparagus from the steam bath, cut off the heads and set aside. Cut the stalks into 1 cm long pieces. 
4. Add the asparagus waste, half an onion and a small carrot to the boiling water. Add plenty of salt and bring to a boil, then lower the heat. This is the stock that will be used to cook the risotto.
5. In a frying pan, melt 15 grams of butter and brown the asparagus. Then add 1 tablespoon of olive oil and ½ minced onion and sweat.
6. Add the rice and 1 ladle of broth. Let the rice absorb the broth before adding another ladle and so on until the rice is creamy. Use a wooden spoon to gently turn the rice.
7. At the end of the cooking time, add the asparagus tips, the cold butter cut into small cubes and the parmesan. 
8. Mix gently and let stand for 2-3 minutes, covered, before serving.

It's ready!

The MagicTip: the broth technique works for any type of vegetable waste. Keep any peels, cuts, etc. in the freezer and use them as the base for your next broth.

Allergens: contains dairy products and onion. 

4 products in this Recipe

Valais

Green Asparagus

500 g

1

CHF14.90

Fribourg

Butter

100 g

1

CHF1.95

Italie

Carnaroli rice - Cascina Veneria

500 g

1

CHF5.50

Italie

Parmigiano Reggiano (matured 30 months) - Gold medal

200 g

1

CHF13.90

Add to cart (CHF36.25)

Asparagus risotto

Price CHF36.25

370 kcal

30 min

4

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Asparagus with orange hollandaise

about the recipe

Our favorite way to enjoy asparagus

For 4 people, this recipe contains:

1 kg of white asparagus

100 g butter cut into small pieces

4 egg yolks

the juice of one orange

In addition, you will need:

salt, pepper

2 tablespoons of water

A whisk

A saucepan

A bowl

Preparation:

1. Peel the asparagus twice and cook in boiling salted water for 20 minutes. Prick them to check for doneness, then remove them from the water.
2. Prepare the hollandaise sauce: in a saucepan over medium heat, beat the egg yolks with 2 tablespoons of cold water and the orange juice, whisking well for a few minutes.
3. Place in a double boiler (so that the sauce doesn't slice) and whisk until you obtain a light, fluffy cream.
4. Stir butter into mixture. Season with salt and pepper.

It's ready !

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will stay in your hand.

Allergens: contains eggs and dairy products.

4 products in this Recipe

Valais

Green Asparagus

500 g

1

CHF14.90

Fribourg

Butter

100 g

1

CHF1.95

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Espagne

Organic Oranges

500 g

1

CHF3.90

Add to cart (CHF25.15)

Asparagus with orange hollandaise

Price CHF25.15

417 kcal

30 min

4

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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.

4 products in this Recipe

Espagne

Mint

20 g

1

CHF2.40

Fribourg

Plain yogurt

150 g

1

CHF0.95

Espagne

Organic lemon

1 pc

1

CHF1.00

Suisse

Cucumber

1 pc

1

CHF2.80

Add to cart (CHF7.15)

Cold GRTA cucumber soup

Price CHF7.15

300 kcal

10 min

4

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Crêpes moelleuses (4p.)

about the recipe

4 products in this Recipe

Fribourg

Butter

100 g

1

CHF1.95

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Vaud

Whole milk from Vaud

1 l

1

CHF1.90

Echallens VD

Farine Blanche Bio

1 kg

1

CHF7.90

Add to cart (CHF16.15)

Crêpes moelleuses (4p.)

Price CHF16.15

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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!

4 products in this Recipe

Vaud

Leeks

500 g

1

CHF3.20

Fribourg

Plain yogurt

150 g

1

CHF0.95

Vaud

Organic potatoes

500 g

1

CHF1.80

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Add to cart (CHF10.35)

Crustless quiche

Price CHF10.35

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Jus Hulk

about the recipe

5 products in this Recipe

Colombie

Organic Fairtrade Bananas

900 g

1

CHF3.95

Italie

Organic Kiwi

1 pc

1

CHF1.20

Espagne

Organic Oranges

500 g

1

CHF3.90

Vaud

Spinach

100 g

1

CHF2.40

Crissier VD

Pomme Galaxy

500 g

1

CHF2.40

Add to cart (CHF13.85)

Jus Hulk

Price CHF13.85

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Magic Buddha Bowl

about the recipe

6 products in this Recipe

Vaud

Carrots (Swiss, Vaud)

500 g

1

CHF1.20

Vaud

Batavia lettuce

1 pc

1

CHF2.90

Espagne

Cilantro

20g

1

CHF2.40

Afrique - Amérique du Sud

Organic red quinoa

500 g

1

CHF9.90

Vaud

Organic Radish from Geneva

1 pc

1

CHF2.90

Espagne

Organic lemon

1 pc

1

CHF1.00

Add to cart (CHF20.30)

Magic Buddha Bowl

Price CHF20.30

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Oeufs mimosa à l'avocat

about the recipe

4 products in this Recipe

Brésil

Lime

1 pc

1

CHF0.95

Espagne

Cilantro

20g

1

CHF2.40

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Espagne

Organic avocado - superior quality

1pc

1

CHF3.45

Add to cart (CHF11.20)

Oeufs mimosa à l'avocat

Price CHF11.20

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Pesto with wild garlic

about the recipe

Direct from field to plate

For 6 portions, this recipe contains:

40 g shelled hazelnuts

100 g wild garlic

In addition, you will need:

40 g grated Parmesan cheese

1 pinch of salt

5 tablespoons of olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
2. In a food processor, add all the ingredients for the pesto.
3. Blend until you have a smooth, creamy sauce.
4. Adjust with more or less oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds and dairy products.

3 products in this Recipe

Italie

Parmigiano Reggiano (matured 30 months) - Gold medal

200 g

1

CHF13.90

Vaud

Noisettes entières DiciFood

400 g

1

CHF13.40

Vaud

Wild garlic

20 g

4

CHF2.50

Add to cart (CHF37.30)

Pesto with wild garlic

Price CHF37.30

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Sauce à la menthe maison

about the recipe

1 products in this Recipe

Espagne

Mint

20 g

2

CHF2.40

Add to cart (CHF4.80)

Sauce à la menthe maison

Price CHF4.80

45 kcal

10 min

10

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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

3 products in this Recipe

Fribourg

Plain yogurt

150 g

1

CHF0.95

Vaud

Organic Carrots

500 g

1

CHF1.90

Espagne

Organic lemon

1 pc

1

CHF1.00

Add to cart (CHF3.95)

Shredded Carrot Salad with Yogurt sauce

Price CHF3.95

65 kcal

5 min

2

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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 pcs

1

CHF4.40

Add to cart (CHF8.85)

Swiss Gruyère cheese soufflé

Price CHF8.85

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Tarte aux oignons bernoises.

about the recipe

4 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.90

Vaud

White Onions

250 g

3

CHF1.95

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

Add to cart (CHF19.01)

Tarte aux oignons bernoises.

Price CHF19.01

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Veggies soup

about the recipe

null

3 products in this Recipe

Vaud

Carrots (Swiss, Vaud)

500 g

1

CHF1.20

Vaud

Leeks

500 g

1

CHF3.20

Vaud

Organic potatoes

500 g

1

CHF1.80

Add to cart (CHF6.20)

Veggies soup

Price CHF6.20

671 kcal

1h30

4

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Oeufs bénédicte au saumon fumé

about the recipe

5 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.90

Vaud

Home made baguette

1 pc

1

CHF3.90

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Espagne

Organic lemon

1 pc

1

CHF1.00

Norvège

Smoked salmon

200g

1

CHF16.90

Add to cart (CHF29.10)

Oeufs bénédicte au saumon fumé

Price CHF29.10

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Pan-fried heart of tuna

about the recipe

Tasty and barely cooked fluffy fish. Tchss-Tchss.

Cooking tip:

1. Season the fish, pepper and oil each side. (Depending on your taste, add curry, sesame seeds or Provence herbs.)
2. Heat a non-stick pan over high heat.
3. Sear the tuna for two minutes on each side.

The tuna will be semi-cooked, pink at heart. Serve with lemon.

2 products in this Recipe

Océan Indien

Wild Tuna filet (without skin)

180 g

1

CHF11.90

Espagne

Organic lemon

1 pc

1

CHF1.00

Add to cart (CHF12.90)

Pan-fried heart of tuna

Price CHF12.90

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Salmon en papillote

about the recipe

h4. Protein, Omega 3 and Vitamin D! Fillets of Scot salmon prepared by your local fishmonger: La Poissonnerie lucas. # 1. Cut two sheets of parchment paper (or foil), oil and place the fillets. # 2. Put the rosemary and the cherry tomatoes cut in two on the fillets with some lemon. # 3. Add salt and pepper. Close the papillote (parcels). # 4. Bake in the preheated oven at 180° for 15 minutes. Attention : the rosemary is not included in the pack. h5. You are now ready for a treat!

3 products in this Recipe

Ecosse

Salmon fillet from Scotland (without skin)

180 g

2

CHF10.40

Espagne

Organic lemon

1 pc

1

CHF1.00

Vaud

Grenaille Potatoes

500 g

1

CHF2.90

Add to cart (CHF24.70)

Salmon en papillote

Price CHF24.70

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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.

4 products in this Recipe

Vaud

Freshly ground Charolais beef

300 g

1

CHF13.50

Vaud

White Onions

250 g

1

CHF1.95

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Vaud

Organic Garlic head

1 pc

1

CHF1.40

Add to cart (CHF21.25)

Beef meatballs

Price CHF21.25

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Chicken thighs from Geneva roasted with organic vegetables

about the recipe

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

3 products in this Recipe

Vaud

Carrots (Swiss, Vaud)

500 g

1

CHF1.20

Suisse

Chicken thigh - Suisse Garantie

200 g

2

CHF5.90

Vaud

Grenaille Potatoes

500 g

1

CHF2.90

Add to cart (CHF15.90)

Chicken thighs from Geneva roasted with organic vegetables

Price CHF15.90

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copy of Emince de poulet à la moutarde

about the recipe

3 products in this Recipe

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.90

Suisse

Freshly cut thin slices of chicken

140g

2

CHF6.90

Puidoux VD

Moutarde traditionnelle forte

100 g

1

CHF7.40

Add to cart (CHF24.70)

copy of Emince de poulet à la moutarde

Price CHF24.70

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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

1

CHF3.90

Suisse

Cremo Cream UHT 25%

0.25 l

1

CHF2.90

Suisse

Ham from Geneva - sliced

150g

1

CHF7.90

Fribourg

Butter

100 g

1

CHF1.95

Add to cart (CHF16.65)

copy of Swiss endives with GRTA ham

Price CHF16.65

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Poulet en cocotte, au gingembre, citron et olives

about the recipe

5 products in this Recipe

Suisse

Chicken thigh - Suisse Garantie

200 g

2

CHF5.90

Espagne

Organic lemon

1 pc

2

CHF1.00

Vaud

Organic Garlic head

1 pc

1

CHF1.40

Italie

Olives Vertes Bio

300g

1

CHF9.90

Pérou

Gingembre frais BIO Suisse

1pc

1

CHF3.80

Add to cart (CHF28.90)

Poulet en cocotte, au gingembre, citron et olives

Price CHF28.90

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Rumpsteak with wild garlic chimichurri

about the recipe

An Argentine classic, but with a local twist

For 2 dishes, this recipe contains:

2 rump steak steaks

2 bunches of wild garlic

1 bunch flat-leaf parsley

2 baby onions

1 lemon

In addition, what you will need:

Salt and pepper

130 ml of olive oil

2 tbsp. red wine vinegar

½ bunch fresh oregano

1 food processor

Preparation:

1. Finely chop the wild garlic, fresh oregano and spring onions.
2. Squeeze and remove the lemon zest.
3. In a bowl, combine herbs, lemon juice and zest, vinegar, oil and adjust salt and pepper. Set aside in a cool place.
4. Heat a skillet over high heat and sear the meat to desired doneness.
5. Once cooked, let the grilled steaks rest off the heat and remove the sauce from the refrigerator.
6. Serve the sauce over the sliced meat and sprinkle with salt.

It's ready!

MagicTip: for a spicy touch, add 1 to 2 small red peppers to the wild garlic chimichurri.

Allergens: contains garlic and meat.

5 products in this Recipe

Vaud

Spring onion

1pc

1

CHF2.90

Italie

Flat-leaf parsley

20 g

1

CHF2.40

Suisse

Pavé rumsteak

180 g

2

CHF9.90

Espagne

Organic lemon

1 pc

1

CHF1.00

Vaud

Wild garlic

20 g

2

CHF2.50

Add to cart (CHF31.10)

Rumpsteak with wild garlic chimichurri

Price CHF31.10

290 kcal

20 min

2

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Rumpsteak with wild garlic chimichurri

about the recipe

An Argentine classic, but with a local twist

For 2 dishes, this recipe contains:

2 rump steak steaks

2 bunches of wild garlic

1 bunch flat-leaf parsley

2 baby onions

1 lemon

In addition, what you will need:

Salt and pepper

130 ml of olive oil

2 tbsp. red wine vinegar

½ bunch fresh oregano

1 food processor

Preparation:

1. Finely chop the wild garlic, fresh oregano and spring onions.
2. Squeeze and remove the lemon zest.
3. In a bowl, combine herbs, lemon juice and zest, vinegar, oil and adjust salt and pepper. Set aside in a cool place.
4. Heat a skillet over high heat and sear the meat to desired doneness.
5. Once cooked, let the grilled steaks rest off the heat and remove the sauce from the refrigerator.
6. Serve the sauce over the sliced meat and sprinkle with salt.

It's ready!

MagicTip: for a spicy touch, add 1 to 2 small red peppers to the wild garlic chimichurri.

Allergens: contains garlic and meat.

5 products in this Recipe

Vaud

Spring onion

1pc

1

CHF2.90

Italie

Flat-leaf parsley

20 g

1

CHF2.40

Suisse

Pavé rumsteak

180 g

2

CHF9.90

Espagne

Organic lemon

1 pc

1

CHF1.00

Vaud

Wild garlic

20 g

2

CHF2.50

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Rumpsteak with wild garlic chimichurri

Price CHF31.10

290 kcal

20 min

2

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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._

3 products in this Recipe

Brésil

Lime

1 pc

2

CHF0.95

Espagne

Organic lemon

1 pc

2

CHF1.00

Vaud

Pâte feuilletée sous-vide

250 g

1

CHF5.40

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Citrus curd tart

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copy of 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 pcs

1

CHF4.40

Vaud

Whole milk from Vaud

1 l

1

CHF1.90

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copy of Spanish egg flan

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Crêpes moelleuses (4p.)

about the recipe

4 products in this Recipe

Fribourg

Butter

100 g

1

CHF1.95

Aigle VD

6 eggs from Vaud

6 pcs

1

CHF4.40

Vaud

Whole milk from Vaud

1 l

1

CHF1.90

Echallens VD

Farine Blanche Bio

1 kg

1

CHF7.90

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Crêpes moelleuses (4p.)

Price CHF16.15

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