All in Swiss Main Courses
This easy, one-pot meal is a favourite of central Swiss families, especially those in canton Nidwalden. Perfect for new potatoes, beans, and beans' favourite herb, summer savoury. Throw everything in a pot, simmer for an hour, and you've got dinner.
My husband requests Cholera (the classic Walliser potato and cheese filled pie) on a bi-weekly basis, but during the summer months I am disenchanted by the idea of wrapping potatoes in pastry.
Wrapping bacon, cheese, and peaches I'm OK with.
On hot days in Switzerland, like in many other countries, people eat salad.
But because it's Switzerland, sometimes a lot of cheese is involved.
Throughout the valleys of Ticino you can find the beloved Luganighe sausage.
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.
Spargel und Schinkli
I know it's much easier to buy a tube, but impossibly light, creamy, homemade mayo is not only more delicious, it's also surprisingly easy to make, especially with an immersion blender.
Pair it with ham, asparagus, and a poached egg for a perfect light spring dinner.
The Mönchsbart that arrives each spring in Switzerland is mostly grown next door along the Italian coast and in Ticino, where it is known as barbe di frate or agretti. Although its season is extremely limited, I managed to find it in my local Coop in the middle of the Emmental.
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.
Ads in our local paper last week were full of the question:
Who has the hardest egg in the Emmental?
Perfect for a Good Friday fish feast (or any day of the year), these fish cakes were traditionally made in Weggis, a small town bordering Lake Lucerne.
This classic Bündner dish is made up of buttery potato niblets, served with cheese, apple or cranberry sauce, and milky coffee.
It felt a little strange, putting tomatoes in my fondue pot...
Belper Knolle is a magical, hard, peppery and garlicky cheese ball that you can grate over just about any dish.
Schinken im Teig
Schinken im Teig just means ham in dough.
The Swiss love wrapping their meat in dough, whether it be a light, flaky pastry or a thick, chewy bread crust. Sometimes the pork is first studded with dried fruit and carefully wrapped with bacon.
This impressive, golden encrusted meat is often served for special occasions or Sunday dinner.
There is a persistent rumour that the dish is indeed named for the disease Cholera, after a particularly bad outbreak in the 1830. People in the Wallis stayed home to avoid contamination and were forced to use things they already had in their larder and gardens to feed their families.
More likely, however, is that it's named after the glowing coal in the fireplace where the pan would have sat to bake.
Vaudoise Mint and Zucchini Tart
Although, it doesn't seem to be Christmas oriented, the flavour and design of this tart from canton Vaud is festive, and it would add a welcome burst of green at any holiday buffet.
Swiss Onion Soup
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
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 Älpler Magrone. By the end of the macaroni massacre her chair, the table, most of the floor and her entire head and hair, neck, arms, onesie, legs and feet were covered in pumpkin.