Saucisson Burger
Who needs beef patties when you have saucisson?
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.
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.
All in Swiss with a Twist
Who needs beef patties when you have saucisson?
Classic Capuns, without the rolling.
As sunny as a trip to Ticino, this lemony take on Zug’s Kirschtorte is a tart delight.
Gotthelf's dense, chocolatey cake, decorated after his most famous tale, the horror classic The Black Spider.
Like Switzerland’s beloved boozy coffee, but in cake form.
Chocolate mousse with a pear-y twist.
A seriously simple way to upgrade your Rösti.
Tannenzapfen, the German word for pine cone, makes the perfect design (and pun) for my festive Zopf, which is stuffed with raisins and candied peel, and decorated to look as though it’s fallen from a huge bready tree.
A spiced twist on the classic.
A light and lemony cake made with Ziger, a by-product of cheesemaking and similar to ricotta.
For Sam, Migros Bärentatzen are the only variety worth eating, no other brand (or lovingly prepared homemade version) will do.
I love Schabziger, Glarus’ polarizing green cheese, and was glad to have an excuse to spread it all over the leftovers in my breadbox.
No rice, no semolina, no leftover bread—just a whole lot of cream.
Stuff a puff pastry flower with seasonal favourite Bärlauch (wild garlic), and you’ve got a perfect addition to Easter brunch.
A Valais version of the classic French dessert. The custard is infused with saffron (did you know they grow it in Valais?) and Distillery Morand’s delicious mousse replaces the fussy meringues.
That’s right, you don’t have to poach meringues AND you get a hit of booze. You’re welcome.
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.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
Although I never waste my cookie quota munching Kambly Bretzeli at the factory, I often take a bag to go.
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.
