All in Swiss with a Twist
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.
How many Swiss millionaires are there?
If I had to write a personal ad for my husband Sam, it would go something like this: tall, bespectacled Software Engineer, photography and fermentation enthusiast, with a real talent for eating, seeks nice lady to share cheese and beer with.
Why should Spitzbuben have all the fun?
Some of the best Swiss fruit is now available, en masse, in supermarkets.
Particularly beloved are the Walliser Apricots with their rote backen, or red cheeks, describing the rosy blush they have on their skin, and the Zwetschgen, the plum's regal, indigo cousin.
St Galler Klostermuffins
Like a Linzer muffin, made Swiss with chocolate...
Now this is my kind of veggie burger.
When I was in University I didn't have a fondue pot.
But my roommate Erin did.
Normally any Toblerone that makes it into my kitchen gets eaten long before it gets baked with. I had to buy an extra bar just to make these chewy, oaty, chocolate-stuffed cookies, so that I would have some triangles for the way home.
Tipsy Cheese and Pears
Bread is one of my greatest joys in Switzerland.
The selection is prodigious. There are regional breads (like Bernerbrot), breads for Sundays (like Zopf), holiday breads (like Grittibänz), breads for rivers (like Aarebrot (the bread, not the man)) and even unique breads for different branches of the same supermarket (like Migros Bubenbergbrot). More about Swiss bread here.
Chocomaltine Banana Bread
"It has ovomaltine in it, doesn't it?"
"Well, surely that makes it a breakfast food?"
A common exchange in our kitchen that has been used to justify breakfasting on Ovomaltine Crunchy Cream, Ovomaltine Petit Beurres, and now this cake.
With a glut of fresh pineapple, this tropical birchermüesli was born. It uses coconut milk, toasted coconut and dried pineapple, though you could use any dried tropical fruit. The most important thing is to only add the pineapple at the end—if you let it sit in the yogurt it gives it a funny, curdled taste. You can really easily make this dairy-free by using a non-dairy yogurt.
Green Fairy Pumpkin Soup
Nothing says festive like a shot of booze.
On average, the Swiss drink 10 litres of Rivella every year.
Does it count if it comes in cake form?
Inspired by some of the many British and American cake recipes that use soft drinks like coca-cola as an ingredient, I decided to make one with Switzerland's national beverage.
Zweifel Chip Chicken
I'm often too lazy to make anything like fried chicken, but if I'm craving something in that vein, this potato chip crusted chicken does the trick. It is absurdly easy to put together, just dip your drumsticks in a yogurt/mustard/mayo dressing then roll in the chips. The result is a glistening and crispy drumstick.
Ovomaltine Ice Cream Sandwiches
Every evening of my childhood my mum, like the good Swiss ex-pat she is, would make herself a cup of Ovomaltine to drink. As a child I tolerated the stuff, but didn't love it, preferring sweeter powder-in-milk drinks like Nesquik. But over time Ovomaltine made its way into my heart...and my cookies.
Black Beer Soup
According to the Oxford Companion to Beer, in 1890 there were 500 domestic breweries in Switzerland. By 1998, there were only about 24 breweries left.
So what happened?