I think it would be cool if I could choose a product and see recipes for it straight away. My son wants more meat-free cooking. That's why I now buy vegetarian or vegan products in Migros every week. But then I don't really know what I should/can do with them. e.g. https://produkte.migros.ch/v-love-plant-based-gehacktes#reviews Under the menu items "The most important features", "Sustainability", .... a new menu item "Recipe ideas" would be great.
I think it would be cool if I could choose a product and see recipes for it straight away. My son wants more meat-free cooking. That's why I now buy vegetarian or vegan products in Migros every week. But then I don't really know what I should/can do with them. e.g. https://produkte.migros.ch/v-love-plant-based-gehacktes#reviews Under the menu items "The most important features", "Sustainability", .... a new menu item "Recipe ideas" would be great.
Do you know one of the dozens of online portals with recipes where you can even specify ingredients, what you have, what you don't tolerate, etc.? Then you get suggestions, it just takes two clicks more but the ideas are much more varied. Or Migusto.
Do you know one of the dozens of online portals with recipes where you can even specify ingredients, what you have, what you don't tolerate, etc.? Then you get suggestions, it just takes two clicks more but the ideas are much more varied. Or Migusto.
Which one can you recommend?
We used it to make Hacktätschli, or meatballs to be more precise: based on an old favorite recipe of ours from our meat days, the "minced meat" is only fried together with all the other ingredients at the end, in plenty of oil and butter and over a moderate heat.
The mince is first mixed with two eggs and Dijon mustard and seasoned with salt and pepper and a mixture of "bread rolls from the day before" soaked in cream and milk (half-and-half) at hand heat together with pepper, salt and a little nutmeg; and a mixture of finely chopped onion sautéed in butter together with garlic and flat-leaf parsley and dry najoram. We took the Dijon mustard from Migros. If I'm not mistaken, it's the same one that was served with the sausage at the "Vorderer Sternen" on Bellevue. And instead of the "rolls from the day before", we always buy a fresh Silser wreath from Migros, half of which we cut into slices, toast until brown and then dice.
Ingredients: 125ml milk 125ml full cream Nutmeg (very little=one pass over a truffle grater) Salt and pepper from a mill 100g rolls from the day before with crust or see above: half a silverskin 2 medium-sized onions 1 clove of garlic 3 tbsp butter (1 tbsp for steaming the onions/ the rest for frying) 2 stalks of flat-leaf parsley 1 tsp dried marjoram 1 pack of V-Love mince 1 tsp Dijon mustard 2 eggs 2 tsp oil The quantity will fill a normal family-sized frying pan quite well.
We think a potato salad with mayonnaise tastes very good with it. High addiction factor. En Guete!
Which one can you recommend?
We used it to make Hacktätschli, or meatballs to be more precise: based on an old favorite recipe of ours from our meat days, the "minced meat" is only fried together with all the other ingredients at the end, in plenty of oil and butter and over a moderate heat.
The mince is first mixed with two eggs and Dijon mustard and seasoned with salt and pepper and a mixture of "bread rolls from the day before" soaked in cream and milk (half-and-half) at hand heat together with pepper, salt and a little nutmeg; and a mixture of finely chopped onion sautéed in butter together with garlic and flat-leaf parsley and dry najoram. We took the Dijon mustard from Migros. If I'm not mistaken, it's the same one that was served with the sausage at the "Vorderer Sternen" on Bellevue. And instead of the "rolls from the day before", we always buy a fresh Silser wreath from Migros, half of which we cut into slices, toast until brown and then dice.
Ingredients: 125ml milk 125ml full cream Nutmeg (very little=one pass over a truffle grater) Salt and pepper from a mill 100g rolls from the day before with crust or see above: half a silverskin 2 medium-sized onions 1 clove of garlic 3 tbsp butter (1 tbsp for steaming the onions/ the rest for frying) 2 stalks of flat-leaf parsley 1 tsp dried marjoram 1 pack of V-Love mince 1 tsp Dijon mustard 2 eggs 2 tsp oil The quantity will fill a normal family-sized frying pan quite well.
We think a potato salad with mayonnaise tastes very good with it. High addiction factor. En Guete!
