Bärlauch Spiralen
Perfect for apéros and beyond.
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 Apèro
Delicious wild garlic puff pastry flowers, perfect for a spring apéro.
These crackers are easy to make, satisfyingly crispy, and great plain for an Apèro, or the perfect accompaniment to a cheese platter and crudités.
A nog-adjacent, custardy drink where the booze is already included in the bottle.
The savoury version of the bready Mont Vully classic, topped with bacon and caraway seeds.
Available at every Swiss gas station and bakery throughout the country, these sausage rolls are a favourite quick lunch for manual labourers and students (and everyone else).
This melty dish is a perfect starter for Christmas, whether served individually, or as part of a larger cheese board.
A classic dish that has been around for centuries, these fried sage leaves whose name translates to “sage mice”, are so called because they resemble the little critters, with the stems as tails.
I love Schabziger, Glarus’ polarizing green cheese, and was glad to have an excuse to spread it all over the leftovers in my breadbox.
Stuff a puff pastry flower with seasonal favourite Bärlauch (wild garlic), and you’ve got a perfect addition to Easter brunch.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
This isn’t your typical, overly sweet Christmas market Glühwein—it’s a generously spiced, serve at an intimate dinner party kind of Glühwein. It’s how to be a festive wine mom.
Belper Knolle is a magical, hard, peppery and garlicky cheese ball that you can grate over just about any dish.
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
"Brät, bitte"
"Brot?"
"Nein, Brät."
"Brie?"
"Nein, Brääät."
"Oh, Brät!"
As early as Roman times filled eggs were served as a first course for wealthy diners. Through the ages they have been enjoyed all over Europe with numerous filling variations including: cheese, raisins, herring, anchovies and even caviar. The Swiss version is like a bacon and egg breakfast with christmas spices.
Originally the flammkuchen was used as a way to test the heat of wood-fired ovens. The embers were pushed aside and a very thinly doughed tart (almost like a pizza, but thinner), usually topped with bacon or cheese, would be set in the middle of the oven. If it could cook in as little as 1 - 2 minutes, the oven was at an ideal temperature.
The white wine version of traditional red Glühwein, heavy on the citrus.
The market stalls in Bern are filled with late autumn fruit and the plums are holding court. If Zwetschgen is King, then his Queen is the tiny golden Mirabelle.
I've set my mirabelles to soak, using gin as my boozy base, and in a few weeks' time, there'll be boozy fruit for spooning over ice cream, as well as mirabelle infused gin, perfect for cocktails.
So, maybe you have some puff pastry kicking about. Why not make these deliciously cheesy little puff pastry parcels?
