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 

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.

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.