Recipes

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

Berne

Freshly cut thin slices of beef - Suisse Garantie

200 g

CHF18.90

Seeland

Swiss Chard GRTA

500g

CHF4.40

Beef and chard wok

CHF23.30

450 kcal

20 min

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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

Suisse romande

Celeriac GRTA

500 g

CHF3.90

Berne

Chicken breast

170 g

CHF8.90

Vaud

Polenta BIOSUISSE

300 g

CHF7.90

Seeland

Carrots

500 g

CHF2.95

Chicken and celery skewer with creamy polenta

CHF32.56

411 kcal

30 min

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

about the recipe

3 products in this Recipe

Espagne

lemon

1 pc

CHF1.25

Suisse

Organic garlic head

1 pc

CHF1.20

Suisse

Leg of lamb from Adret

900 g

CHF49.95

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

CHF53.35

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Honey glazed leg of lamb

CHF129.90

702 kcal

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L'originale Fondue Bressane

CHF39.90

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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:

Finely chop the wild garlic, fresh oregano and spring onions.
Squeeze and remove the lemon zest.
In a bowl, combine herbs, lemon juice and zest, vinegar, oil and adjust salt and pepper. Set aside in a cool place.
Heat a skillet over high heat and sear the meat to desired doneness.
Once cooked, let the grilled steaks rest off the heat and remove the sauce from the refrigerator.
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 romande

Flat-leaf parsley

1 botte

CHF1.95

Suisse

Rump steak

200 g

CHF19.90

Suisse

Organic white onions

250 g

CHF2.60

Espagne

lemon

1 pc

CHF1.25

Suisse romande

Wild garlic organic-GRTA

1 botte

CHF3.90

Rumpsteak with wild garlic chimichurri

CHF53.40

290 kcal

20 min

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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

Suisse

Organic Endives

500 g

CHF7.90

Fribourg

Cultured butter

100g

CHF2.40

Swiss endives with GRTA ham

CHF10.30

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Un parisien qu'on aime bien

about the recipe

3 products in this Recipe

Bern

Ham - sliced

150 g

CHF8.90

Fribourg

Cultured butter

100g

CHF2.40

Neuchâtel

Complete baguette

400 g

CHF3.95

Un parisien qu'on aime bien

CHF13.55

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Vegetarian

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Brocoli sautés et polenta crémeuse

about the recipe

3 products in this Recipe

Vaud

Polenta BIOSUISSE

300 g

CHF7.90

Espagne

lemon

1 pc

CHF1.25

Suisse

Organic broccoli

500 g

CHF5.40

Brocoli sautés et polenta crémeuse

CHF14.95

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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

150 g

CHF2.80

Espagne

lemon

1 pc

CHF1.25

Suisse romande

Cucumber GRTA

1 pc

CHF2.90

Cold GRTA cucumber soup

CHF9.75

300 kcal

10 min

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copy of Bouillon maison - 2 solutions

about the recipe

5 products in this Recipe

Suisse romande

Celeriac GRTA

500 g

CHF3.90

Suisse romande

Leeks

500 g

CHF3.90

Suisse

Organic white onions

250 g

CHF2.60

Vaud

Table salt from the Alps

250 g

CHF3.40

Seeland

Carrots

500 g

CHF2.95

copy of Bouillon maison - 2 solutions

CHF13.90

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Added to your cart

copy of Votre popcorn fait maison

CHF6.90

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Added to your cart

Fresh tomato, strawberry and mint gazpacho

about the recipe

Red as a tomato, but not only...

For 4 people, this recipe contains :

200 g grape tomatoes (500g)

120 g strawberries (250g)

20 g of brown sugar

about fifteen mint leaves

In addition, you will need :

Salt and pepper

1 tablespoon of balsamic vinegar

2 tablespoons of olive oil

1 salad bowl

1 hand blender

Preparation:

1. Rinse tomatoes, strawberries and mint leaves in clean water.

2. Cut tomatoes and strawberries into chunks after squeezing out the water.

3. Place them in the bowl of a hand blender.

4. Stir in brown sugar, 2 tbsp. olive oil, 1 tbsp. balsamic vinegar and mint leaves.

5. Blend, serve and enjoy this surprisingly refreshing treat!

The MagicTip: for a complete meal or an interesting appetizer, serve this gazpacho with a creamy burrata.

Allergens: contains tomato, strawberry, sugar

3 products in this Recipe

Seeland

Strawberries Mara des bois

250 g

CHF5.91

Mint

CHF2.90

Suisse

Organic Tomatoes

500 g

CHF4.90

Fresh tomato, strawberry and mint gazpacho

CHF16.25

230 kcal

20 min

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Frites de légumes anciens

about the recipe

3 products in this Recipe

Seeland

Organic parsnip

500 g

CHF6.40

Seeland

Carrots

500 g

CHF2.95

Seeland

Organic Beets

500g

CHF3.60

Frites de légumes anciens

CHF12.95

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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

Neuchâtel

6 fresh eggs

6 pièces

CHF6.40

Espagne

lemon

1 pc

CHF1.25

Homemade mayonnaise

CHF5.45

90 kcal

10 min

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Soupe de lentilles, carottes et poireaux

about the recipe

3 products in this Recipe

Suisse

Organic white onions

250 g

CHF2.60

Vaud

Green lentils (Geneva)

300 g

CHF6.90

Seeland

Carrots

500 g

CHF2.95

Soupe de lentilles, carottes et poireaux

CHF10.05

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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

La chaux-de-fonds

Grated Gruyère

100 g

CHF5.90

Neuchâtel

6 fresh eggs

6 pièces

CHF6.40

Swiss Gruyère cheese soufflé

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:

Prepare the pesto ingredients: wash and spin dry the wild garlic and shell the hazelnuts.
In a food processor, add all the ingredients for the pesto.
Blend until you have a smooth, creamy sauce.
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