Erdbeerroulade
Easier than you think, and the perfect vehicle for sweet Swiss strawberries.
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.
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 cream
Easier than you think, and the perfect vehicle for sweet Swiss strawberries.
This light pouring cream is perfect for pairing with Swiss summer fruits.
Heavier than a mousse, but not quite as thick as a pudding, this is the rich, creamy, coffee dessert of your dreams.
Cheesy dumplings in broth—one of the many vegetarian recipes from Zürich’s most famous historic Sanatorium.
This classic family favourite borrows five ‘p’s from the Italians—pomodoro, Parmigiano, panna, prezzemolo, pepe—but seems to be Swiss at heart.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
A perfect storm of sweet toasted bread and blueberries spiked with cream.
A bready base, topped with sour cream is canton Jura’s best-known dish.
An incredibly simple, sweet Wähe, with a cream filling.
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.
If you live in the Emmental, there is only one place for Merängge: Kemmeriboden.
Nothing beats the sophisticated Eiskaffee as a treat on a hot summer’s day in Switzerland.
There are plenty of delicious things to make with strawberries, and as they go mouldy quickly, it’s sometimes best to freeze them, jam them, or throw them on top of a tart like this one.
No rice, no semolina, no leftover bread—just a whole lot of cream.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
Although it’s now an absolute standard of Swiss cuisine, the famous dish Zürich Geschnetzeltes (or Züri Gschnätzlets in dialect) is relatively modern, first appearing in the late 1940s.
