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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

Seeland

Celeriac GRTA

500g

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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Added to your cart

Honey glazed leg of lamb

CHF129.90

702 kcal

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L'originale Fondue Bressane

CHF39.90

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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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copy of Bouillon maison - 2 solutions

about the recipe

5 products in this Recipe

Seeland

Celeriac GRTA

500g

CHF3.90

Seeland

Leeks

500g

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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copy of Votre popcorn fait maison

CHF6.90

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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