Carnivore

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.

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.

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.

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.

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.