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Baba ganoush

about the recipe

Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 eggplant (500gr)

1 head of garlic

1 organic lemon

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C
2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
4. Bake for 25 to 30 minutes until golden and cooked through.
5. Remove the flesh with a tablespoon. Depending on your taste, add lemon juice, pressed garlic, olive oil, salt and pepper and spices such as cumin.

It's ready!

MagicTip: you can add 1 tbsp of tahini sauce

Allergens: contains garlic

3 products in this Recipe

Genève

Organic Eggplants GRTA

450 - 550 g

1

CHF4.20

Italie

lemon

1 pc

1

CHF2.40

Suisse

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF8.00)

Baba ganoush

Price CHF8.00

162 kcal

45 min

2

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Cocktail Hugo

about the recipe

To be sipped especially with Hugo ;-) 

For 4 people, this recipe contains : 

6 dl sparkling wine (7.5dl)

0.8 dl elderberry syrup (5dl)

1 lime

1 bunch of fresh mint

In addition, you will need :

Sparkling water

Ice cubes

Mortar and pestle

Preparation :

1. First, wash the mint leaves and crush them lightly in a mortar with a pestle.

2. Then pour the following ingredients directly into a wine glass: sparkling water (1dl per glass), sparkling wine (1.5 dl per glass) and elderberry syrup (0.2dl per glass).

3. Cut the lemon into thin slices.

4. Add fresh mint, lime slices and ice cubes.

5. Stir gently with a long spoon for 8-10 seconds.

It's ready!  Best enjoyed with an eco-friendly, recyclable straw ;-)

The MagicTip: for a non-alcoholic pleasure, you can replace the sparkling wine with sparkling water or lemonade.

Allergens: contains alcohol

4 products in this Recipe

Colombie

Lime

1 pc

1

CHF1.20

France

Mint

30 g

1

CHF2.90

Genève

Elderflower syrup GRTA Genève 0.5 l

0.5 l

1

CHF15.90

Genève

Genevoisie Brut - Domaine des Perrières 0.75 l

0.75 l

1

CHF29.90

Add to cart (CHF49.80)

Cocktail Hugo

Price CHF49.80

175 kcal

5 min

4

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Mayo free angeled eggs

about the recipe

How about a little cloud of heavenly lightness for the starter ?

For 6 people, this recipe contains:

6 eggs

100 grams of ricotta cheese

1 lemon

In +, what you will need:

Salt, pepper

Paprika

A fork

An electric whisk or a food processor

A bowl

Two small spoons

Preparation:

1. Gently immerse the eggs in boiling water and cook for 9 to 10 minutes. Once cooked, plunge the eggs into cold water and let cool.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. Using two small spoons, fill each half of the white egg with the ricotta filling.

It's ready! 

The MagicTip: Sprinkle with paprika for a pretty presentation!

Allergens: contains egg and dairy products.

3 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Italie

lemon

1 pc

1

CHF2.40

Geneve

Artisanal Cow's milk ricotta

400 g

1

CHF10.90

Add to cart (CHF18.90)

Mayo free angeled eggs

Price CHF18.90

96 kcal

40 min

6

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Parmesan cheese tiles

about the recipe

1 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Add to cart (CHF6.90)

Parmesan cheese tiles

Price CHF6.90

500 cal.

30 min.

6 per.

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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

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Genève

Pâte feuilletée sous-vide

250 g

1

CHF6.90

Add to cart (CHF13.80)

Parmesan twists

Price CHF13.80

1260

20 min

4

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Spanish Tortilla

about the recipe

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

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Add to cart (CHF10.00)

Spanish Tortilla

Price CHF10.00

346 kcal

45 min

4

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Veggie stuffed mushrooms

about the recipe

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Vaud

Button mushrooms

250 g

1

CHF3.95

Lucerne

Organic white onions

300 g

1

CHF2.20

Add to cart (CHF10.05)

Veggie stuffed mushrooms

Price CHF10.05

73 kcal

45 min

4

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"Fricassée" of green asparagus

about the recipe

So fresh !

For 4 people, this recipe contains :

1 kg of green asparagus

1 bunch of spring onions

100 gr of dry smoked Valais bacon

4 fresh eggs

1 bunch of chives

In addition, you will need :

Salt and pepper

1 tbsp. balsamic vinegar

2 tbsp. olive oil

Preparation :

1. To begin, wash the vegetables and then trim the stems of the asparagus before cutting them into 3 cm long sticks.

2. Then chop the spring onions. It is not necessary to keep the leaves.

3. Next, cut the bacon into thin strips.

The ingredients are ready! Now let's start cooking.

1. In a frying pan or casserole, sweat the onions and lardons for a few minutes, until they start to take on colour. Add the asparagus and cook for about 15 minutes, stirring regularly.

2. Meanwhile, heat water for the eggs. Cook them for 6 minutes to get a "soft" cooking. When the time is up, run them under cold water and gently peel them.

3. Arrange the asparagus and bacon in soup plates. Then add the chopped herbs while the asparagus is cooking, and finally place the warm soft-boiled egg in the centre. A little olive oil and balsamic vinaigrette, a little salt to season the egg and you're done.

It's ready!

The asparagus is a bit crunchy and the smoked bacon makes this dish extremely tasty! A real springtime treat!

4 products in this Recipe

Suisse

Spring onion

1 botte

1

CHF3.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

France

Organic green asparagus

500 g

1

CHF17.90

Suisse

Lardons préparés "minute"

100 g

1

CHF4.90

Add to cart (CHF31.60)

"Fricassée" of green asparagus

Price CHF31.60

110 kcal

30 min

4

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Beef and chard wok

about the recipe

A delicious dinner ?

For 4 people, this recipe contains :

800g thinly sliced beef

500g chard ribs

In addition, you will need :

Salt and pepper

1 tbsp. wheat flour

1 tbsp. olive oil

5 tbsp. soy sauce

Preparation :

1. Wash and chop the chard leaves and cut the stems into sections

2. In a bowl, coat the chopped beef with the flour

3. In a wok, pour olive oil and sauté the ribs for 5 minutes with the soy sauce. Then add the sliced beef. 

4. Adjust the seasoning with salt and pepper, let cook for another 5 minutes on high heat.

It is ready!

The MagicTip: we let you choose the accompaniment of rice or noodles, we are too indecisive for that ;)

2 products in this Recipe

Suisse

Freshly cut thin slices of beef - Suisse Garantie

200 g

1

CHF11.90

Vaud

Swiss Chard GRTA

500 g

1

CHF4.95

Add to cart (CHF16.85)

Beef and chard wok

Price CHF16.85

450 kcal

20 min

2

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Beef meatballs

about the recipe

4 products in this Recipe

Genève

Ground Charolais beef

500 g

1

CHF17.90

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Suisse

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF27.10)

Beef meatballs

Price CHF27.10

1267 kcal

20 mn

4

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Breakfast Sandwich

about the recipe

4 products in this Recipe

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF8.40

Angleterre

Cheddar

200 g

1

CHF11.90

Genève

Bagel nature - décongelé

120 g

1

CHF1.95

Genève

Thawed Poppy seed Bagel

120 g

1

CHF1.95

Add to cart (CHF24.20)

Breakfast Sandwich

Price CHF24.20

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Brochettes d’agneau à l’ail et salade grecque

about the recipe

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

France

2 Lamb skewers - Herbs of Provence marinade

180 g

2

CHF13.40

Genève

Local cucumber

1 pc

1

CHF2.90

Add to cart (CHF33.60)

Brochettes d’agneau à l’ail et salade grecque

Price CHF33.60

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Caesar salad

about the recipe

A deliciously creamy salad

For 2 people, this recipe contains: 

1 batavia salad

2 slices of crusty bread

1 chicken fillet

1 egg

25 g grated parmesan cheese

1 lemon

1 clove of garlic

In addition, you will need:

salt and pepper

15 cl of olive oil

2 tbsp. capers

1 tbsp. mustard

1 frying pan

1 salad bowl

1 hand blender

Preparation:

1. Cut the slices of bread into croutons and fry in a little oil. Set aside.

2. Next, cut the chicken into strips and fry in the pan until cooked.

3. In a salad bowl, tear the washed and wrung-out salad leaves. Add the croutons.

4. Prepare the sauce: cook the egg for 1.5 minutes in boiling water, peel and break the egg in the bowl of a hand blender.

5. Add 25 g of grated parmesan, 1/2 tbp. of mustard, the juice of one lemon, 1 clove of peeled garlic, 15 cl of olive oil, pepper and salt (2tbsp. of capers if you have some) to the bowl. Blend, adjust the seasoning and add to the salad.

6. Add the grilled chicken

It's ready !

The MagicTip: For an extra touch of deliciousness, you can add lardons or chavings of parmesan cheese to this Caesar salad. The sauce can pe prepared in advance and stored in the fridge.

Allergens: contains mustard, garlic, gluten and egg.

7 products in this Recipe

Suisse

Chicken breast - Suisse Garantie

200 g

1

CHF8.95

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Italie

lemon

1 pc

1

CHF2.40

Suisse

Organic garlic head

1 pc

1

CHF1.40

Vaud

Oak leaf lettuce

1 pc

1

CHF3.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

1

CHF5.40

Add to cart (CHF30.55)

Caesar salad

Price CHF30.55

435 kcal

20 min

2

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Chicken and celery skewer with creamy polenta

about the recipe

For 2 persons, this recipe contains :

400g Swiss chicken fillet guaranteed

1-2 carrots (500g)

1 apple celery

200g organic GRTA corn polenta (800g)

milk

In addition, you will need :

Salt and pepper

butter

A frying pan

Skewers

1 bunch of chives

Preparation:

1. Cook the polenta with milk, water and salt for 15 minutes. Once cooked, add a knob of butter (or more if you are greedy).

2. Melt a little butter in a pan to cook the chicken. Then let it cool down to dice it.

3. Peel and chop the celery. Cook it in salted water for another 15 minutes.

4. Wash and peel the carrots and cook them with the celery.

5. Prepare the brochettes by alternating the chicken and celery cubes.

6. Arrange all the ingredients on the plate and garnish the dish with a few sprigs of chives if you have some.

It's ready!

MagicTip: For a gourmet touch, you can brown the brochettes in sesame oil and add a few herb leaves.

Allergens: contains lactose, celery.

 

 

Translated with www.DeepL.com/Translator (free version)

4 products in this Recipe

Genève

Celeriac GRTA

500 g

1

CHF4.40

Suisse

Chicken breast - Suisse Garantie

200 g

2

CHF8.95

Genève

Polenta BIOSUISSE

800 g

1

CHF7.91

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF33.21)

Chicken and celery skewer with creamy polenta

Price CHF33.21

411 kcal

30 min

2

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Chicken Pie locale

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

2

CHF3.95

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Genève

Sliced chicken breast GRTA

180 g

2

CHF9.90

Genève

Pâte feuilletée sous-vide

250 g

2

CHF6.90

Add to cart (CHF40.10)

Chicken Pie locale

Price CHF40.10

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ChickenBurger local

about the recipe

2 products in this Recipe

Genève

Home-made sesame bun (for burgers)

1 pc

1

CHF1.95

Suisse

Poultrymeat burger

150 g

1

CHF6.40

Add to cart (CHF8.35)

ChickenBurger local

Price CHF8.35

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copy of Magic Croque-Acolyte du chalet

about the recipe

5 products in this Recipe

Genève

Raw ham from Geneva - Du Palais - Sliced

100 g

1

CHF13.90

Lucerne

Organic white onions

300 g

1

CHF2.20

Fribourg

Butter

100 g

1

CHF2.20

Suisse

Cheese slices for burgers, Bruand

165 g

1

CHF7.90

Genève

Pain Mini-Lion d'Or livre courte

500 g

1

CHF5.40

Add to cart (CHF24.30)

copy of Magic Croque-Acolyte du chalet

Price CHF24.30

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Epaule d'agneau confite à l'ail et au citron

about the recipe

3 products in this Recipe

Italie

lemon

1 pc

2

CHF2.40

Suisse

Organic garlic head

1 pc

1

CHF1.40

France

Leg of lamb from Adret

1 kg

1

CHF69.90

Add to cart (CHF63.05)

Epaule d'agneau confite à l'ail et au citron

Price CHF63.05

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Filet de bœuf au poivre à la crème

about the recipe

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Suisse

Rump steak

180 g

2

CHF13.40

Madagascar

Ground 5 peppers (15g)

15 g

1

CHF4.90

Add to cart (CHF35.10)

Filet de bœuf au poivre à la crème

Price CHF35.10

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Fresh finely cut Swiss beef & broccoli

about the recipe

3 products in this Recipe

Suisse

Freshly cut thin slices of beef - Suisse Garantie

200 g

1

CHF11.90

Lucerne

Organic white onions

300 g

1

CHF2.20

Espagne

Organic broccoli

1 pc

1

CHF5.90

Add to cart (CHF20.00)

Fresh finely cut Swiss beef & broccoli

Price CHF20.00

653 kcal

15-20 min

2

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Fresh tagliatelle with home-made bolognese sauce

about the recipe

Fresh homemade bolognese tagliatelle that everyone loves!

Fresh tagliatelle in Bolognese sauce (pure beef) homemade according to Italian tradition! A 100% natural recipe.

To make this dish, nothing could be simpler: in a small saucepan, heat the Bolognese sauce over low heat. In another large pan, cook the fresh tagliatelle for 3 minutes in boiling salted water.

Place the previously drained pasta in a deep dish. Optional: add a knob of butter to the pasta and mix. All you have to do is pour the Bolognese sauce over the tagliatelle and enjoy!

For a complete experience, we strongly recommend adding grated Parmiggiano Reggiano available in the cheese tab.

2 products in this Recipe

Genève

Tagliatelle - fresh and homemade

500 g

1

CHF9.90

Genève

Home made Italian Bolognaise sauce - 100% beef

350 g

1

CHF10.90

Add to cart (CHF20.80)

Fresh tagliatelle with home-made bolognese sauce

Price CHF20.80

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Herbed lamb shoulder

about the recipe

After the egg hunt, it's time to eat!

For 4 people, this recipe contains:

1 shoulder of lamb (about 1kg)

1 bunch of rosemary

1 bunch of parsley

5 mint leaves

1 sprig of thyme

50 g of butter

5 cloves of garlic

1 glass of white wine

In addition, you will need:

6 tablespoons of olive oil

salt and pepper

A frying pan

A bowl

An ovenproof dish

Preparation:

1. Preheat oven to 210°C.
2. Peel the garlic cloves. Remove the leaves from the thyme, rosemary, mint and parsley.
3. Chop aromatic herbs and garlic very finely. Season with salt and pepper and oil the mixture thoroughly.
4. Make deep cuts in the leg in 6 or 7 different places. Insert strips of butter in each incision and rub the meat with the oil, herbs and garlic mixture.
5. Place the lamb shoulder in an oiled ovenproof dish. Sprinkle with 6 tablespoons of olive oil and place in the oven for 1.5 hours, basting regularly with the cooking juices.
6. When the meat is cooked, let it rest. Deglaze the cooking juices with the white wine and reduce for 5 minutes over high heat.

It is ready!

The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat. The white wine can be replaced by the same amount of vegetable broth and the juice of a lemon without any problem.

Allergens: contains lamb, garlic.

4 products in this Recipe

Suisse

Parsley

30 g

1

CHF2.90

Fribourg

Butter

100 g

1

CHF2.20

Suisse

Organic garlic head

1 pc

1

CHF1.40

France

Leg of lamb from Adret

1 kg

1

CHF69.90

Add to cart (CHF66.10)

Herbed lamb shoulder

Price CHF66.10

580 kcal

2h

4

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Home-made GRTA burger 2 x 150g

about the recipe

h4. Your Geneva homemade burger ! h5. The burger GRTA produced with the beef of Choulex, in Geneva by Cédric Goumaz, homemade in 5 minutes with the top quality ingredients (beef burger of the day from the "Boucherie du Palais"). We have also added potatoes to cook in the oven… Wash, cut into quarters, sprinkle with a little oil, spices, a little salt and in the oven for 20 to 30 minutes ! h5. We suggest an option (not included) for cheese lovers, the special Bruand burger cheese and also a wine of our selection… To consume with moderation ! h4. Enjoy your meal !

2 products in this Recipe

Genève

Home-made sesame bun (for burgers)

1 pc

1

CHF1.95

Suisse

Beef burger "minute" GRTA

120 g

1

CHF5.95

Add to cart (CHF7.90)

Home-made GRTA burger 2 x 150g

Price CHF7.90

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L'originale Fondue Bressane

Origin:

Weight:

product description

read more

Add to cart (CHF36.90)

L'originale Fondue Bressane

Price

CHF36.90

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Pot-au-feu

about the recipe

8 products in this Recipe

Genève

Celeriac GRTA

500 g

1

CHF4.40

Lucerne

Organic white onions

300 g

1

CHF2.20

Vaud

Organic leeks

500 g

1

CHF4.90

Genève

Carrots

500 g

1

CHF3.20

Genève

Charlotte potatoes

1 kg

1

CHF2.90

Suisse

Organic garlic head

1 pc

1

CHF1.40

Genève

Palette de bœuf GRTA

500 g

1

CHF19.90

Suisse

Marrow bone

4 pc

1

CHF6.90

Add to cart (CHF45.81)

Pot-au-feu

Price CHF45.81

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Potatoes stuffed with bacon and cheddar cheese

about the recipe

Tasty as can be! 

Ingredients :  

600g potatoes  

2 zucchini 

100g smoked bacon  

100g cheddar cheese  

1 bunch of parsley 

15g butter 

2 tablespoons of cream 

In addition, you will need :

salt, pepper 

A frying pan 

Aluminium foil 

Preparation : 

1. First, preheat the oven to 180°.

2. In the meantime, wash the potatoes thoroughly and wrap them in aluminium foil. Put them in the oven at 180° for 1 hour.  

3. At the same time, prepare the smoked bacon by cutting it into lardons. Grill them for about ten minutes in a pan. Drain and set aside.  

4. For the side dish, wash the courgettes, cut them into slices and fry them in a pan with a little butter until they are tender. Season to taste. Set aside. 

5. When the potatoes are cooked, remove the foil and hollow out the potatoes with a spoon.  

6. Put the potato flesh in a bowl and add the butter and cream.  Mash well with a fork. Add the bacon and grated cheese (keep some for gratinating) and a little chopped parsley. Season to taste. 

7. Finally, stuff the potatoes with the filling and place them in a baking dish. Sprinkle with a little grated cheddar cheese and bake in the oven for 10 minutes at 250° for it to brown. When it is cooked, add a few leaves of parsley.  

It's ready!  

The MagicTip : you can also accompany this dish with a small salad and for a smokier taste, cook the potatoes on the BBQ (place them near the embers for about 25 minutes). 

Allergens: contains lactose

6 products in this Recipe

Suisse

Flat-leaf parsley

30 g

1

CHF2.90

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Fribourg

Butter

100 g

1

CHF2.20

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Angleterre

Cheddar

200 g

1

CHF11.90

Suisse

Lardons préparés "minute"

100 g

1

CHF4.90

Add to cart (CHF27.51)

Potatoes stuffed with bacon and cheddar cheese

Price CHF27.51

234 kcal

1h10

2

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Rosbif au four

about the recipe

1 products in this Recipe

Suisse

Rosbif nature 1er choix

800 g

1

CHF59.90

Add to cart (CHF59.90)

Rosbif au four

Price CHF59.90

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Rôti de veau

about the recipe

A refined and tender recipe !

Ingredients :

400 g roast veal (ideally from the loin)

200 g mushrooms 

1 x garlic clove

Salt

Pepper

Sunflower oil 

Caution: salt, pepper and sunflower oil are not included in this recipe.

Preparation : 

1. First of all, you have to preheat the oven to 210°.
2. Then prepare the garlic clove and cut it into strips.
3. Make a few incisions in the roast and insert the garlic slices.
4. Place the roast in an ovenproof dish and add 10 cl of water with a little sunflower oil.
5. Wash and slice the mushrooms and then add them to the dish with the roast.
6. Put the whole in the oven for 20-25 minutes (it depends on how you like the cooking, it takes 30 minutes per 500 g). Turn the roast over after 12 minutes.
7. To obtain a very tender meat, at the end of cooking, turn off the oven and leave the roast for 5 minutes on a plate. Season with salt and pepper.

It's ready!

The MagicAstuce: to accompany this dish, what about some delicious little fried potatoes! And if you want a little more "spice", don't hesitate to brush the roast with mustard ;-)

2 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.95

Suisse

Tender veal loin

500 g

1

CHF39.94

Add to cart (CHF43.89)

Rôti de veau

Price CHF43.89

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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

Suisse

Flat-leaf parsley

30 g

1

CHF2.90

Suisse

Rump steak

180 g

2

CHF13.40

Lucerne

Organic white onions

300 g

1

CHF2.20

Italie

lemon

1 pc

1

CHF2.40

Vaud

Wild garlic organic-GRTA

30 g

2

CHF3.90

Add to cart (CHF42.10)

Rumpsteak with wild garlic chimichurri

Price CHF42.10

290 kcal

20 min

2

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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.

2 products in this Recipe

Vaud

Chicory

500 g

1

CHF5.90

Fribourg

Butter

100 g

1

CHF2.20

Add to cart (CHF8.10)

Swiss endives with GRTA ham

Price CHF8.10

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Swiss endives with GRTA ham

about the recipe

Finally the way to get your kids to eat endives!

Ingredients for 3 persons:

1 x endives (500gr)

1 x cooked ham (100gr)

1 x cheese butter (30-40gr)

1 x grated gruyere cheese

1 x flour (30gr)

1 x whole milk (50cl)

Preparation:

1. In a saucepan melt 30gr of butter then add 30gr of flour. Pour 50cl of milk while stirring. Let it thicken over low heat. 
2. Blanch the endives in boiling water for 10-15 minutes. Once cooked, wrap each endive with ham and place in a buttered dish.
3. Cover with béchamel sauce and sprinkle with grated Gruyère cheese.
4. Bake in a hot oven, grill option, for about 15/20 min. until the surface is well browned.
5. Ingredients in italics are not included in the recipe but can be added to your basket.

Allergens: contains pork products and dairy.

4 products in this Recipe

Vaud

Chicory

500 g

1

CHF5.90

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF8.40

Fribourg

Butter

100 g

1

CHF2.20

Genève

Grated Gruyère Bruand

200 g

1

CHF9.90

Add to cart (CHF22.90)

Swiss endives with GRTA ham

Price CHF22.90

404 kcal

40 min

3

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Un parisien qu'on aime bien

about the recipe

3 products in this Recipe

Genève

Ham from Geneva - Du Palais - sliced

100 g

1

CHF8.40

Fribourg

Butter

100 g

1

CHF2.20

Genève

Home-made Baguette

250 g

1

CHF3.40

Add to cart (CHF12.80)

Un parisien qu'on aime bien

Price CHF12.80

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Carottes rôties et crème de topinambour

about the recipe

4 products in this Recipe

Suisse

Parsley

30 g

1

CHF2.90

Genève

Carrots

500 g

1

CHF3.20

Italie

lemon

1 pc

1

CHF2.40

Vaud

Topinambour

250 g

1

CHF4.40

Add to cart (CHF12.90)

Carottes rôties et crème de topinambour

Price CHF12.90

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Cherry Tomatoes Tart

about the recipe

Cherry Tomatoes Tart

If you want to take full advantage of the tomatoes in their peak season, try this recipe from the MagicTeam, you won't be disappointed! 

Ingredients for a 24cm diameter tart :

250gr of GRTA cherry tomatoes
1 shortcrust pastry

In addition, what you will need :

1 garlic clove

3 tbsp olive oil

6 tbsp balsamic vinegar

salt and pepper

Preparation :

1. Cut the cherry tomatoes in half and salt them, stir gently and leave to drain for 30 minutes in a bowl.

2. Collect the juice they have released and set aside.

3. Oil the bottom of a pie dish, arrange the tomatoes cut face down and season (for example with oregano, Herbes de Provence or simply salt and pepper).

4. Cover the tomatoes with the spread shortcrust pastry. Poke a hole in the middle of the dough to create a steam outlet.

5. Bake in a ventilated oven at 180° C for 30 minutes. Check the cooking from time to time. If the pastry browns too quickly, you can cover it with aluminum foil for a few minutes.

6. Remove the dish from the oven and let cool for 15 minutes. Quickly flip over the pie on a clean plate.

7. Collect the cooking juice from the bottom of the pan, mix it with the tomato juice collected in point 2, a minced clove of garlic, 2 tbsp of olive oil and 6 tbsp of balsamic vinegar. Reduce over low heat until syrupy.

8. Coat the tomatoes with the hot syrup.

9. Serve hot or warm, with a green salad on the side for example.

It's ready !

The MagicTip: cary the flavors according to your taste, you can add cheese, aromatic herbs, onion, garlic, etc. Let your imagination run wild.

If you try this recipe, let us know how you found it, the MagicTeam will be happy to read your feedback!

2 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

2

CHF3.90

Genève

Pâte brisée sous-vide

250 g

1

CHF5.90

Add to cart (CHF13.71)

Cherry Tomatoes Tart

Price CHF13.71

1662 kcal

60 min

4

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Chou farci au quinoa et champignons

about the recipe

5 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.95

Suisse

Parsley

30 g

1

CHF2.90

Lucerne

Organic white onions

300 g

1

CHF2.20

Suisse

Chinese cabbage

1 pc

1

CHF3.90

Suisse

Quinoa blanc Suisse

250 g

1

CHF8.90

Add to cart (CHF21.81)

Chou farci au quinoa et champignons

Price CHF21.81

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Chou-fleur rôti au four

about the recipe

2 products in this Recipe

Italie

Cauliflower

1 pc - 600-800 g

1

CHF7.90

Suisse

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF9.30)

Chou-fleur rôti au four

Price CHF9.30

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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.

3 products in this Recipe

Fribourg

Plain yogurt

1 pc

2

CHF2.60

Italie

lemon

1 pc

1

CHF2.40

Genève

Cucumber GRTA

1 pc

1

CHF2.40

Add to cart (CHF9.81)

Cold GRTA cucumber soup

Price CHF9.81

300 kcal

10 min

4

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Croquettes de courgettes à la feta

about the recipe

4 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Espagne

Organic zucchini

600 -750 g

1

CHF5.90

Feta Kolios AOP

1

CHF9.20

Add to cart (CHF21.65)

Croquettes de courgettes à la feta

Price CHF21.65

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Eau de rhubarbe

about the recipe

1 products in this Recipe

Geneve

Rhubarb

500 g

1

CHF6.90

Add to cart (CHF6.90)

Eau de rhubarbe

Price CHF6.90

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Fresh Gnocchi with GRTA tomato sauce

about the recipe

2 products in this Recipe

Genève

Gnocchi - fresh and homemade

500 g

1

CHF9.90

Genève

Tomato and basil sauce

360 g

1

CHF7.90

Add to cart (CHF16.30)

Fresh Gnocchi with GRTA tomato sauce

Price CHF16.30

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Frites de légumes anciens

about the recipe

3 products in this Recipe

Vaud

Organic parsnip

500 g

1

CHF4.90

Genève

Carrots

500 g

1

CHF3.20

Suisse Romande

Organic Beets

450 -500 g

1

CHF3.90

Add to cart (CHF12.01)

Frites de légumes anciens

Price CHF12.01

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Gratin Dauphinois

about the recipe

Gratin Dauphinois: a dish that dates 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 cream 25

salt and pepper 

garlic 

Preparation:

1. Preheat oven to 160 degrees
2. Peel and cut the potatoes into thin slices (for this step you can ask other people to help)
3. In a baking dish, cut the garlic in half and rub the dish. Then, arrange the slices in layers in the dish.
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 for 50 minutes.
6. Add a little cream on top and put back in the oven for 20 minutes

The MagicTip: 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 it's the best! :-) 

3 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

Whole milk from Geneva

1 l

1

CHF2.40

Add to cart (CHF6.65)

Gratin Dauphinois

Price CHF6.65

450 kcal

20 min

4

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Homemade mayonnaise

about the recipe

Nothing like homemade mayonnaise!

For 4 people, this recipe contains :

1 fresh egg yolk

2-3 tsp of lemon juice 

In addition, you will need:

salt, pepper

1.5 dl rapeseed or sunflower oil

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

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Italie

lemon

1 pc

1

CHF2.40

Add to cart (CHF6.00)

Homemade mayonnaise

Price CHF6.00

90 kcal

10 min

4

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Homemade Mint Sauce

about the recipe

Homemade mint sauce to got whit the lamb roast. 

An English custom that the MagicTeam loves. 

This recipe contains: 

2 bunches of mint

You will also need :

90 grams of sugar

15 cl of cider vinegar

a small saucepan

Preparation :

1. Wash and cut the mint into strips
2. Mix the cider vinegar and the sugar. Heat in a saucepan. Bring to a boil and remove from heat. 
3. Stir in the mint and let cool for a few hours.

You can keep this sauce for a few weeks without worrying :-) 

1 products in this Recipe

France

Mint

30 g

2

CHF2.90

Add to cart (CHF5.80)

Homemade Mint Sauce

Price CHF5.80

45 kcal

10 min

10

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Lentils and carrots salad

about the recipe

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: contains onion

3 products in this Recipe

Suisse

Spring onion

1 botte

1

CHF3.20

Genève

Green lentils (Geneva)

500 g

1

CHF5.95

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF12.35)

Lentils and carrots salad

Price CHF12.35

340 kcal

40 min

2

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Magic Buddha Bowl

about the recipe

A "sweet and savour" Buddha Bowl

For 4 people this recipe contains :

250g chickpeas, soaked the day before in cold water

150g quinoa

200g cucumber

200g lettuce, washed

1-2 carrots

4 tbsp lemon juice

6 tbsp fresh coriander

3-4 tbsp soy sauce

In addition, you will need : 

4 tbsp. olive oil

Salt

Pepper

1 pinch of chilli flakes (optional)

A pressure cooker

A bowl

Preparation :

1. First, cook the chickpeas for 15 minutes in a pressure cooker.

2. Drain them in a colander and let them cool.

3. Prepare the ingredients: cook the quinoa, cut the cucumber into thin strips, chop the coriander, grate carrots.

4. Then prepare the seasoning in a large bowl: mix the olive oil, lemon juice and soy sauce.

5. Then assemble the ingredients in the bowl: warm chickpeas and quinoa, cucumber, salad and carrot. Mix thoroughly and sprinkle with coriander. Season to taste with chilli flakes. 

It's ready!

The MagicTip: This recipe can be modified according to the seasons, depending on the vegetables available :-) 

Allergens: contains gluten

6 products in this Recipe

Genève

Batavia lettuce

1 pc

1

CHF2.95

France

Coriander

30 g

1

CHF2.90

Genève

Chickpeas from Sauverny.

500 g

1

CHF5.95

Genève

Carrots

500 g

1

CHF3.20

Italie

lemon

1 pc

1

CHF2.40

Genève

Local cucumber

1 pc

1

CHF2.90

Add to cart (CHF20.31)

Magic Buddha Bowl

Price CHF20.31

571 kcal

30 min

2-3

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Mayo free angeled eggs

about the recipe

How about a little cloud of heavenly lightness for the starter ?

For 6 people, this recipe contains:

6 eggs

100 grams of ricotta cheese

1 lemon

In +, what you will need:

Salt, pepper

Paprika

A fork

An electric whisk or a food processor

A bowl

Two small spoons

Preparation:

1. Gently immerse the eggs in boiling water and cook for 9 to 10 minutes. Once cooked, plunge the eggs into cold water and let cool.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. Using two small spoons, fill each half of the white egg with the ricotta filling.

It's ready! 

The MagicTip: Sprinkle with paprika for a pretty presentation!

Allergens: contains egg and dairy products.

3 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Italie

lemon

1 pc

1

CHF2.40

Geneve

Artisanal Cow's milk ricotta

400 g

1

CHF10.90

Add to cart (CHF18.90)

Mayo free angeled eggs

Price CHF18.90

96 kcal

40 min

6

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NoName

about the recipe

null

4 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Fribourg

Butter

100 g

1

CHF2.20

Genève

Grated Gruyère Bruand

200 g

1

CHF9.90

Genève

Organic spiny cardoon from Geneva

500 g

1

CHF19.90

Add to cart (CHF35.40)

NoName

Price CHF35.40

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Organic potato fritters

about the recipe

Have you ever cooked potato fritters? Golden and crispy, a treat for young and old.

Ingredients for 4 persons:

1 x potato (800gr)

3 x eggs

1 x parsley (25gr)

1 x tbsp. flour

Sunflower oil for cooking

Preparation:

1. Wash, peel and grate the potatoes, drain them in a colander for 15/20 minutes, squeeze them strongly.
2. Mix with 3 beaten whole eggs, a tablespoon of flour, finely chopped parsley, salt and pepper.
3. Form fritters and cook slowly in hot oil. Brown each side for 3 to 4 minutes. Arrange on paper towels.

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

2 products in this Recipe

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Genève

Charlotte potatoes

1 kg

1

CHF2.90

Add to cart (CHF7.30)

Organic potato fritters

Price CHF7.30

238 kcal

30 min

4

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Pancakes aux poireaux

about the recipe

3 products in this Recipe

Vaud

Organic leeks

500 g

1

CHF4.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Fribourg

Yogourt Moléson Nature 500g

500 g

1

CHF4.30

Add to cart (CHF14.80)

Pancakes aux poireaux

Price CHF14.80

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Pasta with wild garlic pesto

about the recipe

An Italian classic, but with a local touch

For 6 servings, this recipe contains:

40 g shelled hazelnuts

100 g bear garlic

40 g grated Parmesan cheese

500 g of spaghetti molded in bronze 

In addition, what you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
2. Boil the salted water for the pasta.
3. Add the pasta to the boiling water and cook as directed.
4. In the container of a food processor, add all the ingredients for the pesto.
5. Blend until you have a smooth and homogeneous sauce.
6. Bind the sauce to the pasta, using a ladle of pasta cooking water and adjust with more or less olive 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, gluten and dairy products.

3 products in this Recipe

Genève

Tagliatelle - fresh and homemade

500 g

1

CHF9.90

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Vaud

Wild garlic organic-GRTA

30 g

4

CHF3.90

Add to cart (CHF32.40)

Pasta with wild garlic pesto

Price CHF32.40

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Patates douces farcies aux légumes

about the recipe

9 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Vaud

Button mushrooms

250 g

1

CHF3.95

Lucerne

Organic white onions

300 g

1

CHF2.20

France

Coriander

30 g

1

CHF2.90

Genève

Carrots

500 g

1

CHF3.20

Espagne

Organic avocado - superior quality

1 pc

1

CHF2.95

Italie

lemon

1 pc

1

CHF2.40

Suisse

Organic garlic head

1 pc

1

CHF1.40

Vaud

Sweet Potato GRTA

500- 650 g

2

CHF6.90

Add to cart (CHF36.71)

Patates douces farcies aux légumes

Price CHF36.71

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Quiche aux légumes et à la féta

about the recipe

Would you like another slice?

For 4 people, this recipe contains :

250g shortcrust pastry

2-3 carrots (500g)

1 apple celery

2 eggs (1 box of 6)

1 leek (500g)

1 feta cheese

15cl milk (1l)

butter (100g)

In addition, you will need :

Salt and pepper

A pie tin

A bowl

Preparation :

1. First, prepare the filling for the quiche with the leek, celery and carrots: Peel and cut the vegetables into small pieces and then blanch them in water (they need to remain crisp as they will still be baking in the oven).

2. Cut the feta cheese into several pieces.

3. Spread the pastry in the buttered pie tin and top with the vegetables and feta cheese.

4. Make the pie crust: beat the eggs, 5g salt and 15cl milk. Place in the quiche and bake for 45 minutes.

It's ready!

The MagicTip: if you have aromatic herbs, you can add them without further ado! And with a nice salad, this dish is a real treat.

Allergens: contains lactose, celery, gluten, egg

8 products in this Recipe

Genève

Celeriac GRTA

500 g

1

CHF4.40

Fribourg

Butter

100 g

1

CHF2.20

Vaud

Organic leeks

500 g

1

CHF4.90

Genève

Carrots

500 g

1

CHF3.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Genève

Whole milk from Geneva

1 l

1

CHF2.40

Genève

Pâte brisée sous-vide

250 g

1

CHF5.90

Feta Kolios AOP

1

CHF9.20

Add to cart (CHF37.80)

Quiche aux légumes et à la féta

Price CHF37.80

386 kcal

50 min

4

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Risotto aux champignons

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

2

CHF3.95

Suisse

Parsley

30 g

1

CHF2.90

Lucerne

Organic white onions

300 g

1

CHF2.20

Italie

Carnaroli Superfino rice, Acquerello

250 g

1

CHF7.90

Add to cart (CHF20.90)

Risotto aux champignons

Price CHF20.90

500 kcal

30 min

4

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Roasted potatoes

about the recipe

The ultimate roasted potatoes, our favorite side dish.

Trust us, this recipe will become your go-to side dish, weather you will be serving it with grilled meat, a roasted chicken, some type of grilled fish or simply on their own with a salad.

• 500 grams agria potatoes
• 1 tbsp shake shake spice mix
• 2 tbsp sunflower seeds oil

1. Preheat your oven to 220°C. 
2. Cut the potatoes in half or quarters (according to their size) and place in a bowl with the sunflower oil and shake shake spice mix. Toss until the potatoes are well coated.
3. Transfer the potatoes to a sheet pan and spread out into 1 layer.
4. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

You just try it and let us know. ;)

2 products in this Recipe

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Asie

BBQ spice mix

15 g

1

CHF3.90

Add to cart (CHF6.10)

Roasted potatoes

Price CHF6.10

725 kcal

60 min

4

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Soupe de lentilles, carottes et poireaux

about the recipe

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

Green lentils (Geneva)

500 g

1

CHF5.95

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF10.45)

Soupe de lentilles, carottes et poireaux

Price CHF10.45

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Spanish Tortilla

about the recipe

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

3 products in this Recipe

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Add to cart (CHF10.00)

Spanish Tortilla

Price CHF10.00

346 kcal

45 min

4

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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

Genève

Grated Gruyère Bruand

200 g

1

CHF9.90

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Add to cart (CHF15.50)

Swiss Gruyère cheese soufflé

Price CHF15.50

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Swiss Quinoa salad

about the recipe

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.

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Italie

lemon

1 pc

1

CHF2.40

Genève

Local cucumber

1 pc

1

CHF2.90

Add to cart (CHF9.20)

Swiss Quinoa salad

Price CHF9.20

312 kcal

20 min

4

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Taboulé de pois chiches suisse

about the recipe

7 products in this Recipe

Suisse

Spring onion

1 botte

1

CHF3.20

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Suisse

Parsley

30 g

2

CHF2.90

Tunisie

Dried dates

500 g

1

CHF7.90

Genève

Chickpeas from Sauverny.

500 g

1

CHF5.95

Italie

lemon

1 pc

2

CHF2.40

Genève

Local cucumber

1 pc

1

CHF2.90

Add to cart (CHF34.46)

Taboulé de pois chiches suisse

Price CHF34.46

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Tarte aux oignons bernoises.

about the recipe

5 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Lucerne

Organic white onions

300 g

3

CHF2.20

Fribourg

Butter

100 g

1

CHF2.20

Genève

6 fresh eggs GRTA (Ferme du Lignon)

1 pc

1

CHF5.60

Genève

Pâte feuilletée sous-vide

250 g

1

CHF6.90

Add to cart (CHF25.34)

Tarte aux oignons bernoises.

Price CHF25.34

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Tartines façon Bruschetta au chèvre frais

about the recipe

4 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Suisse

Organic garlic head

1 pc

1

CHF1.40

Genève

Pain Mini-Lion d'Or livre courte

500 g

1

CHF5.40

Fribourg

Fromage frais au lait de chèvre - Nature

80 g

1

CHF4.40

Add to cart (CHF15.10)

Tartines façon Bruschetta au chèvre frais

Price CHF15.10

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Tatin de Carottes locales

about the recipe

4 products in this Recipe

Genève

Carrots

500 g

1

CHF3.20

Espagne

Organic oranges

1 kg

1

CHF5.90

Fribourg

Sera Nature Moléson

230 g

1

CHF4.40

Genève

Pâte feuilletée sous-vide

250 g

1

CHF6.90

Add to cart (CHF20.40)

Tatin de Carottes locales

Price CHF20.40

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Traditional cheese fondue

about the recipe

Bruand "moitié-moitié" fondue mix with Gruyère, 4 different Vacherins and a hint of Appenzeler. The Bruand family created this well-balanced and creamy fondue mix in 1982. This mix does not contain any corn-starch; you may have to add some to the mix. 400gr is ideal for 2 to 3 people. The standard pack does not include the wine and air-dried beef (from Geneva) but you can easily add them to your order.

2 products in this Recipe

Genève

Bruand Fondue mix

400 g

1

CHF17.90

Genève

Steph's Baguette

1 pc

1

CHF4.20

Add to cart (CHF22.10)

Traditional cheese fondue

Price CHF22.10

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Veggie stuffed mushrooms

about the recipe

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

3 products in this Recipe

Genève

GRTA Cherry Tomatoes

250 g

1

CHF3.90

Vaud

Button mushrooms

250 g

1

CHF3.95

Lucerne

Organic white onions

300 g

1

CHF2.20

Add to cart (CHF10.05)

Veggie stuffed mushrooms

Price CHF10.05

73 kcal

45 min

4

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Velouté aux champignons

about the recipe

4 products in this Recipe

Vaud

Button mushrooms

250 g

1

CHF3.95

Lucerne

Organic white onions

300 g

1

CHF2.20

Genève

Whole milk from Geneva

1 l

1

CHF2.40

Suisse

Organic garlic head

1 pc

1

CHF1.40

Add to cart (CHF8.40)

Velouté aux champignons

Price CHF8.40

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Wild garlic pesto

about the recipe

Direct from field to plate

For 6 portions, this recipe contains :

40 g shelled hazelnuts

100 g wild garlic

40 g grated Parmesan cheese

In addition, you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the pesto ingredients: wash and spin 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.

2 products in this Recipe

Italie

Parmigiano Reggiano (grated)

100 g

1

CHF6.90

Vaud

Wild garlic organic-GRTA

30 g

4

CHF3.90

Add to cart (CHF22.50)

Wild garlic pesto

Price CHF22.50

94 kcal

12 min

6

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Artic char fillet with meunière sauce

about the recipe

null

2 products in this Recipe

Italie

lemon

1 pc

1

CHF2.40

Europe

Arctic char fillet skin-on and boneless

200 g

2

CHF10.90

Add to cart (CHF24.20)

Artic char fillet with meunière sauce

Price CHF24.20

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Carpaccio de Saint-Jacques et citron vert

about the recipe

2 products in this Recipe

Colombie

Lime

1 pc

1

CHF1.20

France

Noix De Saint-Jacques

90 g

2

CHF16.90

Add to cart (CHF35.00)

Carpaccio de Saint-Jacques et citron vert

Price CHF35.00

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Fillet of pink trout with lemon sauce

about the recipe

Farmed fish selected and prepared especially for you by our local fishmonger!

Ingredients for 2 persons: 

2 x pink trout fillets - skin on, no bones (180Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

1. Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.
2. As soon as they are cooked, turn up the heat and deglaze with lemon juice, add 10cl of cream and let it reduce.

That's it, you've just made a dish worthy of a restaurant!

3 products in this Recipe

France

Salmon trout filet skin-on and deboned

180 g

2

CHF9.90

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Italie

lemon

1 pc

1

CHF2.40

Add to cart (CHF25.60)

Fillet of pink trout with lemon sauce

Price CHF25.60

350 kcal

10 min

2

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Local salmon trout with lemon sauce

about the recipe

This citrusy deliciousness will melt in your mouth!

For two people, this recipe contains:

2 x salmon trout fillet - skin on without bones (150Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

1. Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.

2. As soon as they are cooked, turn up the heat and deglaze with lemon juice, add 10cl of cream and let it reduce.

That's it, you've just made a dish worthy of a restaurant!

Allergens: contains fish, lactose

2 products in this Recipe

Fribourg

Cremo Cream UHT 25%

25 cl

1

CHF3.40

Italie

lemon

1 pc

1

CHF2.40

Add to cart (CHF3.70)

Local salmon trout with lemon sauce

Price CHF3.70

350 kcal

10 min

2

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Noix de Saint-Jacques poêlées

about the recipe

2 products in this Recipe

Italie

lemon

1 pc

1

CHF2.40

France

Noix De Saint-Jacques

90 g

2

CHF16.90

Add to cart (CHF36.20)

Noix de Saint-Jacques poêlées

Price CHF36.20

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Oven baked Gilt-head Bream with vegetables

about the recipe

Put the Gilt-head Bream (scaled and gutted), seasoned with salt & pepper, olive oil (not included in the pack), carrots, broccoli and Charlotte potatoes (cut in 4) in a oven dish. Bake for 20 min. at 200°c. Bon appétit!

3 products in this Recipe

France

Gilt-head Bream (scaled and gutted)

500 g

1

CHF19.90

Genève

GRTA Agria potatoes

1kg

1

CHF2.20

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF25.30)

Oven baked Gilt-head Bream with vegetables

Price CHF25.30

500 kcal

30 min

2

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Oven baked wild cod fillet

about the recipe

null

3 products in this Recipe

Norvège

Wild cod filet (skin on and deboned)

180 g

2

CHF13.90

Genève

Carrots

500 g

1

CHF3.20

Espagne

Organic broccoli

1 pc

1

CHF5.90

Add to cart (CHF36.90)

Oven baked wild cod fillet

Price CHF36.90

389 kcal

30 min

2

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Saumon glacées aux carottes

about the recipe

4 products in this Recipe

Colombie

Lime

1 pc

1

CHF1.20

France

Mint

30 g

1

CHF2.90

Ecosse

Salmon fillet from Scotland (without skin)

180 g

2

CHF13.40

Genève

Carrots

500 g

1

CHF3.20

Add to cart (CHF34.00)

Saumon glacées aux carottes

Price CHF34.00

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Smoked Salmon Tartar with lime

about the recipe

An explosion of flavors 

Ingredients for 2 persons (starters) :

300 g smoked salmon from Scotland

1 x bunch of chives

2 x fair trade limes 

1 x bunch of dill

Salt

Pepper

Caution: bunch of dill, pepper and salt are not included in the pack.

Preparation : 

1. First of all, cut the salmon into pieces of about 0.5 cm and place them in a bowl.

2. Mince the chives and dill and set aside.

3. Wash the limes under hot water and grate the skin into the bowl. Squeeze the juice of the 2 limes into the mixture. 

4. Season with salt and pepper and add the chives and dill, mix well.

5. For the dressing: put the tartar in a mould after adding a few pieces of dill.

6. Put each mould in the fridge for 1 hour. Before serving, garnish with caviar.

It's ready to serve !

The MagicAstuce: To make this recipe as beautiful as it is good, the MagicTeam suggests decorating the tartar with a few slices of lime and why not add some avocado. To accompany it, you can make a small endive salad.

3 products in this Recipe

Colombie

Lime

1 pc

2

CHF1.20

France

Chives

30 g

1

CHF2.90

Ecosse

Scottish smoked salmon - Red Label

300 g

1

CHF49.90

Add to cart (CHF55.20)

Smoked Salmon Tartar with lime

Price CHF55.20

242

20

2

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Tartines de saumon snacké coloré à la betterave

about the recipe

4 products in this Recipe

Colombie

Lime

1 pc

1

CHF1.20

Ecosse

Salmon fillet from Scotland (without skin)

180 g

1

CHF13.40

Suisse Romande

Organic Beets

450 -500 g

2

CHF3.90

Genève

Spelt bread from BIO flour

1 pc

1

CHF5.95

Add to cart (CHF28.35)

Tartines de saumon snacké coloré à la betterave

Price CHF28.35

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