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 tagged swiss dinner
Who needs beef patties when you have saucisson?
A feast platter of epic proportions.
Asparagus with cured ham from Graubünden and a tangy Bérnaise sauce.
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.
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.
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.
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
When I asked Sam about his favourite Swiss summer dishes the classic, meaty, Siedfleischsalat was at the top of his list.
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.
Plain in Pigna removes the two most annoying aspects of Rösti-making. Having day old boiled potatoes on hand, and the dreaded flip.
Six weeks ago, my mum arrived in Switzerland—less than twenty-four hours before her first granddaughter was born—and since then she's managed to fit in Nüsslisalat at every turn.
Tatsch is a specialty from Graubunden. It has been described as a sort of sweet kind of spätzli, or akin to the Austrian Kaiserschmarrn, but this is a thicker, chewier kind of dumpling and it pairs perfectly with late summer fruits.
