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. 

En Guetä!

Schnitz und Drunder

Schnitz und Drunder

 
 

The name Schnitz und Drunder (which to me evokes a metal song or German comedy duo) varies from region to region, but the contents are basically the same—potatoes, dried fruit, and often bacon or smoked meat. The use of preserved products means that it can be made all winter long—which would have made sense for mountain dwellers who kept it simmering on open fires.

This is another recipe that I cribbed from Betty Bossi's Schwiizer Chuchi.


 

3 tbsp sugar

250 g dried apples, in slices

500 ml stock

400 g smoked pork belly or bacon, chopped

800 g potatoes, cubed

salt and pepper


First make a basic caramel. In a large pot, heat the sugar over medium high until it melts and turns golden. Turn down the heat and as soon as the sugar starts to turn amber, pull it off the burner completely and add the dried apples, stirring them to coat.

Pour in the stock, then add the meat. Put it back over low heat and simmer for about 45 minutes.

Add the potatoes, making sure that they are submerged in the liquid. Simmer for an additional 30 minutes, or until the potatoes are tender. Season with salt and pepper.


  • You can substitute the dried apple slices with dried pear, or use a mix of both.
  • If the mixture becomes a little dry after you've added the potatoes, you can add a bit more stock.
  • Make sure the potatoes are cooked fully before serving (this may take slightly less or more than 30 minutes, depending on the heat of the simmer).

Josy's Tenderloin

Josy's Tenderloin

Basler Schoggitorf

Basler Schoggitorf