Älplermagrone Salad
As much as I love to eat Älplermagrone, it is simply too hot at the moment to consider standing over a pot of steaming milk and cheese. So I give you the perfect way to eat pasta on a hot day—macaroni salad.
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 in Swiss with a Twist
As much as I love to eat Älplermagrone, it is simply too hot at the moment to consider standing over a pot of steaming milk and cheese. So I give you the perfect way to eat pasta on a hot day—macaroni salad.
Of course the best kirsch should be drunk alone, however there are a wealth of drinks, like this Kirsch Sour, that could be made with less exclusive varieties (I know everyone who has ever made cheese fondue has a bottle in their liquor cabinet).
The word spätzle (spätzli in Switzerland) literally means 'little sparrows', perhaps describing the shape. The similar knöpfli, which uses the same batter but is formed in a little ball, is the diminutive word for 'buttons' in German.
"I climbed out of the window, right past the police officer at my door, and I went to warn my friends."
So said the woman on the video, as the camera zoomed in on her knee high leather boots.
"I came in through the front door—boy was the cop surprised to see me. I invited him in and made him a coffee, but I had to promise not to tell anyone that I'd gotten out."
Sbrinz, the wonder cheese!
This beauty is great for grating and it's one of your best companions on a cheese board. Here it gives the classic Italian dish Eggplant Parmesan a Swiss twist.
Green walnuts from the verdant valleys of Ticino meet the original green fairy in this cocktail that tastes like a bag of liquorice allsorts.
A cookie made with Nocino, a bittersweet liqueur made from green walnuts and particularly enjoyed in Ticino.
I need a lot of granola in my life, because since moving to the Emmental my yogurt consumption has increased by about 240%.
It felt a little strange, putting tomatoes in my fondue pot...
The bready, raisin-studded delicacy that Swiss families enjoy on the sixth of January, but for a crowd.
Some people have spirit animals.
I have a spirit cake.
Faster than you can say Jack-O-Lantern, your pumpkin can be turned into a mini fondue.
I've never seen my little Luusmeitschi devour something as rapidly as this gourd-y Älplermagrone.
How many Swiss millionaires are there?
A lot.
Creamy no-bake cheesecake, with the nostalgic taste of Bärentatzen.
Why should Spitzbuben have all the fun?
An easy cake that features the best of Swiss summer produce—apricots and plums.
Like a Linzer muffin, made Swiss with chocolate...
When I was in University I didn't have a fondue pot.
But my roommate Erin did.