Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged Betty Bossi
These sparkly holiday cookies are made especially tender by exclusively using spelt flour.
These bacon-stuffed piggies will start your new year right.
A seriously simple way to upgrade your Rösti.
A cheesy classic from my mother-in-law’s kitchen and my husband’s favourite meal from childhood.
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
This beefy dish comes from Einsiedeln, home to a famous abbey—and Switzerland’s most famous alchemist.
The best of the second-tier of Swiss Christmas cookies.
Although Peach Melba itself isn't Swiss, it was a famous partnership between Swiss hotelier Cesar Ritz and famous French chef Auguste Escoffier that enabled its creation.
What better way to celebrate St Fridolin, patron saint of Glaurs, than with the flaky, double stuffed puff pastry Glarner Pastete? Half filled with plums and half with almond paste, it's beloved in the canton and made in numerous bakeries throughout the region.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
"Brät, bitte"
"Brot?"
"Nein, Brät."
"Brie?"
"Nein, Brääät."
"Oh, Brät!"
Bread and cheese and pears, with wine to boot.
Josy, my mother-in-law, makes the very best pork tenderloin. She studs it with prunes, then wraps it in bacon and puff pastry. It's divine.
The name Schnitz und Drunder (which to me evokes a metal song or German comedy duo) varies from region to region, but the contents are basically the same—potatoes, dried fruit, and often bacon or smoked meat.
I was pretty convinced that Switzerland could not do brownies—but that was before I found a recipe for Basler Schoggitorf.
Swiss families celebrate the sixth of January, Epiphany, by eating Dreikönigskuchen. This holiday celebrates the three kings finally reaching Bethlehem, and so a small plastic king figurine is baked into the bread. Whoever finds it is king for the day.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
This "salad" hardly needs a recipe. It is basically just sausage and cheese with a mayo infused vinaigrette. But there is something so comforting and classically Swiss about it. It is perfect as a quick dinner after a day at the pool or lake, something cool and simple, but still relatively hearty.
At one time this Arbeiter (worker) version of Cordon Bleu was the only way for lower classes, who could not afford more expensive meats like veal, to make this perennial favourite. Today it is a favourite for anyone who loves sausages and melted cheese (yes, please).
Tomme vaudoise is a mild cheese produced in the Western part of Switzerland, sort of a small brie. The inside is creamy and mild, and the rind has a pungent, rustic taste.
