Have you ever prepared potato fritters? Gold-brown and crunchy, a treat for young and old.

1. 1. Shred the washed and peeled potatoes, drain in a sieve for 15/20 minutes, squeeze strongly.
2. 2. Mix with 3 beaten eggs, a soupspoon of flour, finely chopped parsley, salt and pepper.
3. 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.

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.

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.

We propose a selection of high quality vegateable & fruits for one week.
This pack can be 100% customised to suit your taste. Add any product from your online grocery store.

Fresh gnocchi with home made napolitan tomato sauce for 2-3 people. Cook the gnocchi for 3 min in boiling water. Cooking tip from La Casa: cooked gnocchi will float to the top.

Suggestion of the day (in limited quantities).

Due to our cooperation with the farm BIO Inserres de la Croix-Rouge of Geneva, the farm BIO de la Touvière in Meinier, Bio Romandie as well as the Union Maraîchère de Genève, find your vegetables of the Geneva season labelled « Le Bourgeon – Bio Suisse » and GRTA.

Please note that the vegetables can change in size from an order to another (for example the big leeks can be smaller).

Discover our products BIO and local !

Our fruit boxes consist of an assortment of delicious seasonal and exotic fruit. This delicious fresh fruit box that brighten up your office or home and provide a weekly health boost.

Coup de projecteur sur le vacherin Mont d’Or de la famille Napiot.

Proposé par notre fromager Bruand pendant les quelques mois à venir.

Affiné pendant plus de 30 jours dans le massif Jurassien, ce fromage à pâte molle très coulant est cerclé d’une écorce d’épicéa qui lui donne son parfum unique et dont nous raffolons tout particulièrement.

Potimarron GRTA au four.

Avec cette recette même pas besoin d’éplucher le potimarron, un pur bonheur ;-)

1. 1. Pour la préparation: couper le potimarron en deux et le vider de ses pépins. Ensuite, le couper en lanières.
2. 2. Mettre les lanières dans un plat pour le four avec de l’huile d’olive, une gousse d’ail hachée, un oignon coupé, pourquoi pas quelques herbes sèches de 1001 herbes et finalement du sel et du poivre.
3. 3. Direction le four pour 35 minutes à 180 degrés.

Vous pouvez consommer la peau du potimarron une fois cuite ou choisir de l’enlever !

À noter que les herbes ne sont pas incluses dans ce pack mais disponibles sur le site.

We celebrate the arrival of Arnaud, our new artisan baker, with this tart recipe !

Leek quiche. Simple, quick and delicious.

1. 1. Preheat your oven at 200°.

1. 2. Chop the leeks. In a fryingpan cook them with a little butter until goldenbrown.

1. 3. Pour the cream into a saladbowl, add the eggs and whisk them, then the milk and mix.

1. 4. Spread the shortcrust pastry in a pie dish. Place the leeks on the bottom and pour the mixture over them.

1. 5. The cooking time varies according to your oven, about 30 to 35 minutes.

Serve with a salad.

*The salad is not included in this pack.

Who says “Fête Nationale” says raclette Bruand!

MagicTomato proposes to celebrate the 1st August, with the raclette Bruand, cheese from the Bernese Oberland rich in unique flavours and prepared in slices by our super-artisan “la fromagerie Bruand” in Geneva. In addition, we suggest an assortment of cold meats cuts by order by the “Boucherie du Palais”, all this for a successful raclette evening. To make the party even more animated, we invite you to discover the wines of Beauvent :-)

Please note that 400g. of raclette is perfect for two persons.

The MagicTeam wishes you a super 1st August !

Enjoy the benefits of this legume with this recipe easy and simple to realise with green lentils of Sauverny cultivated by the family Courtois, in Versoix, and carrots.

Rinse 250g of lentils, place in a saucepan with 3 times the volume of water, do not salt, boil up, and allow to cook during 20 to 30 minutes. Then drain.

Peel 2 or 3 carrots and cut into small dice. Peel and chop a shallot (or a red onion). In a saladbowl add 1 tablespoon of vinegar, salt, 2 teaspoons of mustard, then add 4 tablespoons of olive oil, and pepper. Mix and adjust the seasoning if necessary. Add the shallot, the lentils and the carrots. Mix and keep cool.

You can add vegetables according to your taste, such as radish, branch celery etc.

Note: the mustard, the vinegar and the oil are not included in the pack, but available on
the website.

An easily prepared light meal !
Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ».

1. 1. Preheat the oven at 180°.
2. 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. 3. In the cooled pan add 4 egg yokes one by one, stirring constantly.
4. 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation.
5. 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half.
6. 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay.

Note : the flour is not included in the pack, but available on the website.
For example serve with a salad.

Recette pour une soupe à l’ancienne !

1. 1. Peler, éplucher et couper tous les légumes en petits morceaux.
2. 2. Faire chauffer de l’huile dans une casserole, en option vous pouvez faire revenir un oignon.
3. 3. Ajouter tous les légumes et faire revenir le tout pendant 15 minutes en surveillant la cuisson. Attendez que les morceaux de poireaux soit fondant.
4. 4. Verser de l’eau jusqu’à ce que les légumes soit juste recouvert.
5. 5. Porter à ébullition, ensuite remettre sur feux doux et cuire 1h en mettant à petite ébullition.

Vous pouvez manger votre soupe avec les morceaux ou bien la passer au mixer pour faire un potage. Vous pouvez mettre plein d’autres légumes si vous le souhaitez !

Une soupe gourmande de saison !

1. 1. Creuser la courge (nous vous suggérons la butternut mais vous pouvez utiliser une autre sorte) et retirer les graines ainsi que les fibres. Couper en dés. Faire de même avec les carottes.
2. 2. Faire revenir la courge et les carotte dans 3 cs d’huile d’olive chauffée à feu moyen. Recouvrir avec 8 dl d’eau. Laisser frémir à feu doux durant un quart d’heure, jusqu’à ce que les légumes soient tendres. Égoutter et réserver.
3. 3. Mixer les légumes et servir !

Bon appétit !

Spaghetti frais fait maison à Carouge

Ils sont de retour. La Casa della Pasta prépare cette semaine des spaghettis frais et fait maison, vous les aviez appréciés l’année dernière, nous les proposons donc à nouveau ! Les pâtes sont à base d’oeufs frais et de semoule de blé dur. La farine est d’origine Suisse.

Astuce de cuisson: au moment de l’ébullition, on ajoute du sel et les spaghetti, le temps de cuisson (environ 3 minutes) commence à la reprise de l’ébullition.

After all who does not like spaghetti? ;-)

Fresh spaghetti with homemade tomato sauce. Spaghetti and sauce prepared by the artisan “ La Casa de la Pasta” in Carouge! 100% natural.

Their advice for perfect spaghetti: cook the spaghetti for 3 minutes in boiling saltwater, then mix with the tomato sauce and it is ready ! There is even enough for 3 persons (or 2 very big eaters!).

For the full experience do not forget the grated Reggiano Parmesan available in the cheese section.

Buon appetito!

Typically Spanish recipe with all local ingredients !

1. 1. Peel and cook the potatoes in salted boiling water for about 30 minutes. Drain, allow to cool, then cut into thin round slices.
2. 2. In a little oil fry the peeled and finely chopped onions, and save.
3. 3. Allow the drained potatoes to cook at medium heat, stirring, without breaking them until they are golden brown and soft.
4. 4. Whip the eggs as if preparing an omelette, add salt, pepper, herbs and the onions. Pour all over the potatoes.
5. 5. Mix gently, then cook on low heat, and when the bottom is golden brown, put the tortilla on a plate. Add a little more oil, slide the tortilla into the pan in order to brown the other side for about 5 minutes.

We suggest that you add herbs such as parsley or chives!

Can be served as a snack (tapas) or a main dish !