A nice starter when it's hot outside ! 

For 1 person, this recipe contains:

1 mozzarella di bufala

2 grape tomatoes

a few basil leaves

In addition, what you will need:

2 tbsp. olive oil

salt and pepper

Preparation:

1. Cut the mozzarella into slices of about 5 mm. 
2. Wash the tomatoes and cut them into slices of the same thickness.
3. Place the mozzarella between the washed and sliced tomatoes of the same thickness.
4. Season with salt and pepper and drizzle with a generous amount of olive oil.
5. Rinse the basil, dry it, chop it, then spread it over the salad

It's ready!

The MagicTip: for an even tastier salad, you can add a few drops of balsamic vinegar.

Allergens: dairy products.

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!

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.

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

Homemade mint sauce to go with the lamb. 

An English custom that the MagicTeam loves. 

This recipe contains: 

2 Bunch of Mint

You will also need:

90 grams of sugar

15 cl of cider vinegar

a small saucepan

The steps are as follows: 

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 :-)

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

Recipe for risotto with button mushrooms

You will need for 4 persons:

250 grams of carnaroli rice

500 grams of button mushrooms 

2 cloves of garlic

1 onion

1 bunch of parsley

A little white wine (which you can drink afterwards) 

some broth

Preparation:

1. Cut the mushrooms into large pieces.
2. Melt a knob of butter and fry the 2 cloves of minced garlic for 2 minutes. Add the mushrooms and cook for about 3 minutes, adding the washed and chopped parsley at the end. Add salt and pepper and set aside.
3. Prepare broth. Heat the olive oil in a frying pan and sauté the chopped onion for 3 minutes. Add the rice and let it cook, stirring, for 2 minutes until it is a bit transparent. Pour in the dry white wine.
4. Once the rice has absorbed the white wine, add a ladleful of broth and stir, and when the broth is well absorbed, add another ladleful, and so on until the broth is used up (risotto takes about 20 minutes to cook).
5. Add the mushrooms. Cook for another 2 minutes on low heat. Once the rice is cooked, serve with a good handful of parmesan cheese.

Brocamole, OLE!

For 1 bowl, this pack contains:

300 gr broccoli

1 onion

1 lemon

1 clove of garlic

1 bunch of coriander (or parsley depending on your taste)

In addition, you will need:

salt and pepper

1 tablespoon of olive oil

Preparation:

1. Cook the broccoli, then run it under cold water.
2. Add broccoli, chopped onion, garlic, juice of one lemon and oil.
3. Blend, season with salt and pepper and add the chopped coriander.
4. Let stand in a cool place for 30 minutes or eat immediately.

It's ready!

The MagicTip: Not a fan of coriander? Replace it with parsley ;) We recommend you to associate this dip with the ORGANIC GRTA corn cakes of the Domaine de l'Abbaye.

Allergens: contains onion and garlic

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.

As good hot as cold!

For 4 people, this recipe contains :

4 peppers

green olives

1 bunch of fresh basil

In addition, you will need:

1 pinch of salt

1 tbsp. vinegar 

4 tbsp. olive oil

capers

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.