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.

h4. An ideal meal when it is hot ! A fresh and light salad in the colours of Italy: tomatoes & mozzarella di Bufala Campana DOP. h5. Cut the mozzarella into slices of about 2 to 3 mm. Insert the mozzarella between the washed and sliced tomatoes cut in the same thickness. h5. Salt, pepper and spray generously with olive oil. Wash the basil, dry, chop and spread over the salad. For a salad even more tasty, you can add a few drops of balsamic vinegar. Note: the olive oil is not included in the pack, but available on the website

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.

Red as a tomato, but not only...

For 4 people, this recipe contains :

200 g grape tomatoes (500g)

120 g strawberries (250g)

20 g of brown sugar

about fifteen mint leaves

In addition, you will need :

Salt and pepper

1 tablespoon of balsamic vinegar

2 tablespoons of olive oil

1 salad bowl

1 hand blender

Preparation:

1. Rinse tomatoes, strawberries and mint leaves in clean water.

2. Cut tomatoes and strawberries into chunks after squeezing out the water.

3. Place them in the bowl of a hand blender.

4. Stir in brown sugar, 2 tbsp. olive oil, 1 tbsp. balsamic vinegar and mint leaves.

5. Blend, serve and enjoy this surprisingly refreshing treat!

The MagicTip: for a complete meal or an interesting appetizer, serve this gazpacho with a creamy burrata.

Allergens: contains tomato, strawberry, sugar

Grilled and melting! 

Ingredients:  

2 aubergines 

2 tomatoes  

2 balls of mozzarella 

A bunch of fresh basil 

In addition, you will need

Salt, pepper 

olive oil 

A frying pan 

Toothpicks 

Preparation : 

1. First, preheat the oven to 180°.

2. Wash the vegetables thoroughly, then cut the aubergines lengthways into 4mm thick slices. Cut the tomatoes and mozzarella balls into slices.  3. Heat a little olive oil in a frying pan, place the aubergine slices in it and cook for a few minutes until they are slightly melting.  

4. When the aubergines are cooked, place them on a flat board. Then place a slice of tomato on top (if necessary, cut the slice in half again), followed by a slice of mozzarella and a basil leaf. Add salt and pepper to taste and roll up! Secure the roll with a toothpick and place it in a baking dish (or on a BBQ tray, which is also fine!). 

5. When all the slices are rolled up, cook them for about 10 minutes in the oven at 180° (or on the BBQ). 

6. For the garnish, add a few basil leaves as decoration. 

It's ready!  

The MagicTip: this dish can also be served as a starter or as a small aperitif with smaller quantities. And if you have any potatoes left over, feel free to sauté them to accompany this dish.

Allergens: contains lactose

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.

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.

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.

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

So tasty and so simple !

For 4 persons, this recipe contains :

600g of ORGANIC onion

100g grated Gruyère cheese

4 slices of bread

1 tablespoon of flour

20g of butter

In addition, what you will need :

1l of poultry stock

Salt

Pepper

Preparation : 

1. First of all, peel the onions in order to cut them into thin rings.

2. Next, melt the butter in a large saucepan. Sauté the onions for 3 minutes.

3. Then sprinkle the onions with flour. Mix and cook for 30 seconds.

4. Season with salt and pepper and then pour the stock over. Cover and leave to cook for 30 minutes. Pour the soup into 4 individual ovenproof bowls.

5. Turn the oven on to grill mode.

6. Add one slice of bread per bowl as well as a little grated Gruyère cheese. Place the bowls under the grill for a few minutes.

It's ready !

The MagicAstuce: If you want a little more crunchiness, don't hesitate to mix some parmesan cheese with Gruyère ;-) 

Allergens: contains gluten, onion.

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

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

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.

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.