Krautstielwähe
A perfect use of Swiss chard, both stems and leaves.
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 wähe
A perfect use of Swiss chard, both stems and leaves.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
The most convenient of vegetables, peas, either fresh or frozen, are the star of the show in this summery Wähe.
Schaffhausen’s famous onion tart, with a hint of bacon.
Chur’s meatiest offering, in pie form.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
The Wähe, tart for all seasons, is the perfect vehicle for your rhubarb haul.
An incredibly simple, sweet Wähe, with a cream filling.
The summer of Wähe continues.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
Switzerland has been dominating the cheese game since the first century when Roman historian Pliny the Elder mentioned Caeseus Helveticus or Swiss cheese.
Switzerland’s beloved open-faced apple pie, with custard and non-custard filling.
Wähe makes an excellent breakfast, lunch or dinner and whether sweet or savoury, it's a great way to use up any sort of surplus—fruit, vegetable, or a pile of mystery cheese in your cheese box.
Have some dried pears? Make your own Schlorzi!
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
This onion tart is one of the traditional foods served at Bern's famous onion market.
One of the most beloved and versatile baked goods in Switzerland, this time with plums.
