Végétarien

Vegan recipe for butternut soup with coconut milk! 

For this recipe you need :

• 1 x butternut
• 2 x onions
• 2 x coconut milk
• paprika 
• pepper 
• nutmeg 

The steps to follow are as follows: 

1. Fry the onions in a pan with a little olive oil.
2. Peel the butternut squash and cut it into pieces. Cook the butternut with the onions for about 30 minutes with the coconut milk (reserve some for the presentation). 
3. Blend in the blender and add pepper, paprika, curry, ginger or other spices if desired.

Serve in a bowl, add a drizzle of coconut milk on top of the soup and why not a little parsley for decoration ;-) 

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

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

Commençons par les pois chiches:

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

Ensuite, le curry:

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

Eggplant Parmigiana

Ingredients for 2-3 people:

• 1 x eggplants (500gr)
• 1 x fior di latte mozzarella
• 1 x grape tomatoes (about 1kg)
• 1 x garlic clove
• 1 x white onion

1. Rinse the aubergines, cut off their stalk and cut them into 1/2 cm large slices lengthwise.
2. Salt the slices and place them in a colander. Allow to drain for at least 30 minutes.
3. In the meantime, prepare the sauce. Mince the onion and garlic and sauté for 3-4 minutes in a saucepan with olive oil. Add the diced tomatoes, salt and pepper. Optional: add dried oregano and a few basil leaves. Simmer on low heat for 30 minutes, stirring from time to time.
4. Pat the eggplant slices dry and grill them in a pan with a little olive oil.
5. Slices the fior di latte mozzarella and reserve.
6. Cover the bottom of a casserole dish with tomato sauce, arrange the aubergine slices next to each other and add mozzarella slices on top of them. Repeat this step with all the remaining eggplant, tomato sauce and mozzarella slices.
7. Bake for 30 minutes at 180°C. Wait a few minutes before serving.

The most greedy will add parmesan cheese too ;-) We know who you are! 

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 steps: 

1. Preheat the oven to 160 degrees
2. Peel and cut the potatoes into thin slices (you can involve other people in this step). 
3. In a casserole dish, cut the garlic in half and rub the dish. Then place the slices in the dish in layers. 
4. In a bowl, mix the cream and milk with salt, pepper and nutmeg to taste and pour the mixture over the potatoes. 
5. Bake in the oven for 50 minutes.
6. 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! :-) 

A balanced recipe for a summer salad, made with green beans.

Ingredients:

• 400 grams green beans
• 1 shallot 
• 2 tbsp. mustard
• 1 tablespoon vinegar
• 4 tbsp. olive oil
• chives
• salt, pepper (optional curry)

1. Cooking the beans: Remove the ends of the beans, wash them, then place them in a pot of boiling salted water and cook for approx. 8/10 minutes.
2. Check that they are cooked (they should be slightly crunchy), refresh them under cold water so that they retain their green colour, drain and leave to cool. 
3. Vinaigrette: In a bowl, mix the mustard with 1 tbsp. vinegar, then add 4 tbsp. olive oil, chopped shallot and chopped chives, pepper (optional, you can add a small tsp. curry).
4. Mix well with a fork. Put the cooled beans in a salad bowl, pour the vinaigrette, mix well and put in the fridge.

Serve cold from the fridge.

Note: Shallots, mustard, olive oil and vinegar are not included in the pack, but are available on the MagicTomato website.

*We celebrate the arrival of Arnaud, our new artisan baker, with this tart recipe !* h4. Leek quiche. Simple, quick and delicious. # 1. Preheat your oven at 200°. # 2. Chop the leeks. In a fryingpan cook them with a little butter until goldenbrown. # 3. Pour the cream into a saladbowl, add the eggs and whisk them, then the milk and mix. # 4. Spread the shortcrust pastry in a pie dish. Place the leeks on the bottom and pour the mixture over them. # 5. The cooking time varies according to your oven, about 30 to 35 minutes. Serve with a salad. *The salad is not included in this pack.

Lentil and carrot salad

Enjoy the benefits of this legume with this simple recipe.

Ingredients for 2 people:

• 1 x lentils (250gr)
• 1 x carrots (300gr)
• 1 x shallot
• 1 x tbsp. vinegar 
• 2 x tsp. mustard

Preparation :

1. Bring 250gr of lentils to the boil with 3 times their volume of water, without adding salt, and cook for 20 to 30 minutes. Then drain.
2. Peel and dice the carrots. Peel and mince a shallot. In a salad bowl, mix 1 tbsp. vinegar, salt and 2 tbsp. mustard, then add 4 tbsp. olive oil and pepper. Mix in.
3. Add shallots, lentils and carrots. Mix and keep in a cool place.
4. You can add vegetables according to your taste.

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

h4. Have you ever prepared potato fritters? Gold-brown and crunchy, a treat for young and old. # 1. Shred the washed and peeled potatoes, drain in a sieve for 15/20 minutes, squeeze strongly. # 2. Mix with 3 beaten eggs, a soupspoon of flour, finely chopped parsley, salt and pepper. # 3. Form fritters with a wellfilled soupspoon, cook slowly in hot oil (we suggest sunflower oil which holds heat well). Cook honey-brown on each side for 3 to 4 minutes, and place on absorbent paper. h5. You can vary this recipe infinitely by adding for instance cheese or replacing the potatoes with other vegetables. Note : the flour and oil are not included in the pack, but available on the website.

h4. Typically Spanish recipe with all local ingredients ! # 1. Peel and cook the potatoes in salted boiling water for about 30 minutes. Drain, allow to cool, then cut into thin round slices. # 2. In a little oil fry the peeled and finely chopped onions, and save. # 3. Allow the drained potatoes to cook at medium heat, stirring, without breaking them until they are golden brown and soft. # 4. Whip the eggs as if preparing an omelette, add salt, pepper, herbs and the onions. Pour all over the potatoes. # 5. Mix gently, then cook on low heat, and when the bottom is golden brown, put the tortilla on a plate. Add a little more oil, slide the tortilla into the pan in order to brown the other side for about 5 minutes. h5. We suggest that you add herbs such as parsley or chives! h4. Can be served as a snack (tapas) or a main dish !

Tart with tomatoes from Geneva

The MagicTeam had to test and propose this recipe :-)
A summer tart, simple and easy to prepare: the tomato tart.

Ingredients : 

• 1x GRTA labelled local tomatoes (300 grams)
• 1x organic flour puff pastry (250 grams)
• 1 tablespoon of mustard
• 1 tbsp. olive oil
• salt and pepper

1. Preheat the oven to 200°. Roll out the puff pastry with a rolling pin and place in a pie tin lined with baking paper.
2. Prick the bottom using a fork. Place the tart base in the oven and bake for approx. 10-15 minutes.
3. Wash and slice the tomatoes.
4. Remove the tart base from the oven and brush with mustard.
5. Arrange the tomato slices in a rosette pattern on top of the mustard. Drizzle with olive oil and season with salt and pepper.
6. Bake for about 20 to 30 minutes.

Change the flavors according to your desires: you could add cheese, aromatic herbs, onion, garlic, etc. Let your imagination run wild.

Note: Olive oil, mustard, salt and pepper are not included in the pack, but are available on our site.

Caprese salad, the Italian classic !

An ideal meal when it is hot outside ! A fresh and light salad in the colors of Italy: red plumped tomatoes with a fresh milky and creamy  mozzarella di Bufala Campana DOP.

1. Cut the mozzarella into slices of about 2 to 3 mm. Wash and slice the tomatoes, aim for the same thickness.
2. Alternate a slice of mozzarella with a slice of tomato an a basil leaf. 
3. Sprinkle with salt and pepper, and drizzle generously with olive oil.

For an even tastier salad even, you can add a drizzle of balsamic vinegar.

Note: the olive oil is not included in the pack, but available on the MagicTomato website. Buon appetito :-)

The summer vegetable tian, the perfect dish for a taste journey to the Mediterranean coast!

Ingredients:

• 600 grams of grape tomatoes
• 400 grams of zucchini
• 200 grams of eggplant
• 200 grams of bell peppers
• 1 yellow onion (about 125 grams)
• 1 tbsp olive oil
• 1 clove of garlic
• Provençal herbs
• salt and pepper

1. Preheat the oven to 180°C. Wash the vegetables and cut them into slices of similar thickness.
2. Mince the garlic clove and onion. Fry them in a pan with a tablespoon of olive oil and some of the Provencal herbs.
3. Cut the bell peppers into small squares of about 1 cm, fry them and melt with the onion and garlic mixture.
4. In a casserole dish, arrange the pepper sauce so that it covers the bottom.
5. On top, arrange the vegetable slices, alternating them to form a rosette.
6. Season with salt and pepper, pour a dash of olive oil and sprinkle the vegetables with Provencal herbs.
7. Place in the oven for about 50 minutes and serve hot, or warm.
8. Ingredients mentioned in italics are not included in the recipe pack, but can be added to your basket in 1 click.

null