The summer of Wähe continues.
All in Swiss Main Courses
The summer of Wähe continues.
One of Switzerland’s favourite meals is one of its simplest, Gschwellti mit Chäs, boiled potatoes with cheese.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
Dress your asparagus in raclette and Rohschinken.
The German name for Bärlauch literally means “bear leek”, and my favourite name origin story involves sleepy bears coming out of hibernation and munching on the pungent leaves as they fully wake up.
Quick and easy, this cheesy meal will see you through the last few snowy days of the year.
This beefy dish comes from Einsiedeln, home to a famous abbey—and Switzerland’s most famous alchemist.
Switzerland has been dominating the cheese game since the first century when Roman historian Pliny the Elder mentioned Caeseus Helveticus or Swiss cheese.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
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.
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.
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.