Carnivore

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 ;)

A deliciously creamy salad

For 2 people, this recipe contains: 

1 batavia salad

2 slices of crusty bread

1 chicken fillet

1 egg

25 g grated parmesan cheese

1 lemon

1 clove of garlic

In addition, you will need:

salt and pepper

15 cl of olive oil

2 tbsp. capers

1 tbsp. mustard

1 frying pan

1 salad bowl

1 hand blender

Preparation:

1. Cut the slices of bread into croutons and fry in a little oil. Set aside.

2. Next, cut the chicken into strips and fry in the pan until cooked.

3. In a salad bowl, tear the washed and wrung-out salad leaves. Add the croutons.

4. Prepare the sauce: cook the egg for 1.5 minutes in boiling water, peel and break the egg in the bowl of a hand blender.

5. Add 25 g of grated parmesan, 1/2 tbp. of mustard, the juice of one lemon, 1 clove of peeled garlic, 15 cl of olive oil, pepper and salt (2tbsp. of capers if you have some) to the bowl. Blend, adjust the seasoning and add to the salad.

6. Add the grilled chicken

It's ready !

The MagicTip: For an extra touch of deliciousness, you can add lardons or chavings of parmesan cheese to this Caesar salad. The sauce can pe prepared in advance and stored in the fridge.

Allergens: contains mustard, garlic, gluten and egg.

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)

Fresh homemade bolognese tagliatelle that everyone loves!

Fresh tagliatelle in Bolognese sauce (pure beef) homemade according to Italian tradition! A 100% natural recipe.

To make this dish, nothing could be simpler: in a small saucepan, heat the Bolognese sauce over low heat. In another large pan, cook the fresh tagliatelle for 3 minutes in boiling salted water.

Place the previously drained pasta in a deep dish. Optional: add a knob of butter to the pasta and mix. All you have to do is pour the Bolognese sauce over the tagliatelle and enjoy!

For a complete experience, we strongly recommend adding grated Parmiggiano Reggiano available in the cheese tab.

After the egg hunt, it's time to eat!

For 4 people, this recipe contains:

1 shoulder of lamb (about 1kg)

1 bunch of rosemary

1 bunch of parsley

5 mint leaves

1 sprig of thyme

50 g of butter

5 cloves of garlic

1 glass of white wine

In addition, you will need:

6 tablespoons of olive oil

salt and pepper

A frying pan

A bowl

An ovenproof dish

Preparation:

1. Preheat oven to 210°C.
2. Peel the garlic cloves. Remove the leaves from the thyme, rosemary, mint and parsley.
3. Chop aromatic herbs and garlic very finely. Season with salt and pepper and oil the mixture thoroughly.
4. Make deep cuts in the leg in 6 or 7 different places. Insert strips of butter in each incision and rub the meat with the oil, herbs and garlic mixture.
5. Place the lamb shoulder in an oiled ovenproof dish. Sprinkle with 6 tablespoons of olive oil and place in the oven for 1.5 hours, basting regularly with the cooking juices.
6. When the meat is cooked, let it rest. Deglaze the cooking juices with the white wine and reduce for 5 minutes over high heat.

It is ready!

The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat. The white wine can be replaced by the same amount of vegetable broth and the juice of a lemon without any problem.

Allergens: contains lamb, garlic.