Vegetarian

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 :-)

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 shallot

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 shallot. 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.

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.

Direct from field to plate

For 6 portions, this recipe contains:

100 g wild garlic

40 g grated Parmesan cheese

In addition, you will need:

40 g shelled hazelnuts

1 pinch of salt

5 tablespoons of olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and 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.

Need an idea for a quick and balanced meal? With a salad, this simple crustless quiche will satisfy even the foodies.

Ingredients

• 350g of leek whites
• 1 plain yogurt
• 400 grams of potatoes
• 4 eggs
• salt and pepper

Preparation

1. Preheat the oven to 180 degrees. Peel the potatoes and cut them into small cubes. Wash the leeks and cut them into pieces.
2. Cook the cut leek whites and cut potatoes in a pan with a tablespoon of oil.
3. Break and beat the 4 eggs in a bowl, add the plain yogurt, salt and pepper. 
4. Add the vegetables, leeks and potatoes to the egg mixture. Transfer to an ovenproof pie or quiche tin.
5. Bake at 180° degrees for 40-45 minutes.

It's ready, enjoy!

Your 100% local tortilla

Typical Spanish recipe with local products!

Ingredients for 2 persons:

Potatoes (about 800gr)

1 x 6 fresh eggs

1 x organic onion (250gr)

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. Let cook over low heat, 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.
5. We also recommend adding herbs such as parsley or chives!

Can be eaten as an aperitif (tapas) or as a main course!

Organic Vegetable Soup with veggies from Geneva

A good old-fashioned vegetable soup recipe!

Ingredients for 4 people:

• 1 x organic leeks (500gr)
• 1 x organic carrots (500gr)
• 1 x organic firm potatoes (500gr)

1. Peel, peel and cut all the vegetables into small pieces.
2. Heat some oil in a pan, optionally you can fry an onion. Add all the vegetables and sauté for 15 minutes, watching the cooking. Wait until the leek pieces are melting.
3. Pour in water until the vegetables are just covered. Bring to the boil.
4. Put on low heat and cook for 1 hour, bringing to a low boil.

You can eat your soup with the pieces or put it in a blender to make a soup. You can put a lot of other vegetables if you wish!