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

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.

A festive dessert!

Ingredients for 8 persons:

500 ml clementine juice

The juice of a lemon

180 gr of sugar

100 ml of water

1 egg white

Preparation :

First, prepare the syrup: pour the water and sugar into a saucepan and mix with a wooden spoon. Boil the mixture for about one minute. Remove from the heat and leave to cool.

Extract the juice from the clementines and lemon.

Then stir the clementine juice and lemon juice into the syrup, mixing well.

Beat the egg white until stiff and fold it into the mixture. The mixture is not homogeneous? It doesn't matter, it will become homogeneous in the ice-cream maker. Place the mixture in the ice-cream maker and allow it to swirl until the sorbet is formed.

Pour into nice individual silicone moulds or into a plastic box.

Place in the freezer.

It's ready to use!

The MagicAstuce: this sweet sorbet can be served with a liqueur. Or accompanied by delicious home-made Christmas biscuits!