Ghackets und Hörnli
When my Canadian friends were invited for dinner, my mum made this crowd-pleaser, which we’d refer to as Swiss Hamburger Helper.
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
Although in Switzerland it is easy to buy a ready-made package of marzipan, sometimes it’s nice to make your own from scratch.
The best of the second-tier of Swiss Christmas cookies.
It’s love or hate with these.
For some, it’s the liquorice flavour that doesn’t agree, and for others, it’s the threat of a tooth-breakingly hard bite that makes them shy away from these pretty treats.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
This isn’t your typical, overly sweet Christmas market Glühwein—it’s a generously spiced, serve at an intimate dinner party kind of Glühwein. It’s how to be a festive wine mom.
Throw some ice cream into a kalti Ovo, blend, and you’ve got a malty milkshake. Or double up your malt intake by adding a dark beer to the mix with a malt on malt float.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
Pane dei morti, Bread of the Dead, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the dead.
Ask someone from Zürich if they’ve ever had Zürcherbrot, and they might give you a blank stare—even though it’s the best-selling bread in the country.
After a hard day of breaking flax, there’s no better reward than this traditional caramel schnapps.
My apple version of Switzerland’s beloved open-faced pie doubles up on the apples and gets rid of the custard altogether—in favour of juice.
The season of melted cheese is upon us.
Just a couple of leftover potatoes give you the perfect excuse to make this delicious potato cake.
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.
It was Swiss farmers who first enjoyed Rösti—for breakfast. Today, this grated, fried potato pancake is enjoyed at any time of day, either as its own meal or as a side dish.
Adventures in making Sloe Gin, a guest post by my husband, Sam, in which he reveals our household motto: as long as it’s plummy, it’s bound to be yummy.
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.