All tagged Marianne Kaltenbach
This recipe comes from Marianne Kaltenbach’s Aus Schweizer Küche, where the potato is sliced in rounds and an interesting ingredient is added—Milchkaffee. If you don’t have it at hand, you can use just milk, or even a glass of white wine.
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.
Marianne Kaltenbach lists these Polentaknödel as a Bündner speciality in her Aus Schweizer Küchen and drizzles her final, already cheese strewn, product with an espresso cup's worth of melted butter.
Ads in our local paper last week were full of the question:
Who has the hardest egg in the Emmental?
Perfect for a Good Friday fish feast (or any day of the year), these fish cakes were traditionally made in Weggis, a small town bordering Lake Lucerne.
Osterchueche mit Weggli
This version features a filling made of Weggli—little Swiss milk buns—and lots of raisins, which makes it like a bread pudding tart.
With a few humble ingredients you can make this classic dish from canton Uri—pear mashed potatoes, crowned with onions.
Delicious and wholesome, this polenta cake with apples and raisins is the perfect antidote to the excesses of the past month. Baked throughout central Switzerland, this particular variety comes from the canton of Nidwalden.