Berner Platte
A feast platter of epic proportions.
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.
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A feast platter of epic proportions.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
There is a persistent rumour that the dish is indeed named for the disease Cholera, after a particularly bad outbreak in the 1830. People in the Wallis stayed home to avoid contamination and were forced to use things they already had in their larder and gardens to feed their families.
More likely, however, is that it's named after the glowing coal in the fireplace where the pan would have sat to bake.
With the mercury just over 30°C at the moment, it's certainly too hot to cook, and luckily my Aunt Vreni recently gave me her super quick and easy recipe for Birchermüesli.
They weren't kidding when they said there were as many versions of Capuns as there are grandmothers in Graubünden.
Capuns are basically a kind of dumpling, wrapped in greens, and simmered in milk or cream.
There are 150 valleys in the canton of Graubünden and each probably has a different version of this, the region's most famous soup.
Different meats and vegetables can be used, but the unchanging ingredient is pearl barley, and it's the texture of the barley that makes this soup particularly satisfying.
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
The classic sausage, potato and leek dish from canton Vaud.
The cheesy Swiss classic.
Älplermagrone (or Magronä, depending on your dialect) is the Swiss version of mac and cheese.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
