Before Zwieback, there’s Einback.
All in Swiss Breakfast
Before Zwieback, there’s Einback.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
The Basler Kirschenbrottorte, is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
This cherry dish, similar to the French clafoutis, is the oldest surviving cherry recipe from the canton of Zug, and was first published in the late 18th century.
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.
I need a lot of granola in my life, because since moving to the Emmental my yogurt consumption has increased by about 240%.
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.
Cheese from the alp is a powerful thing.
If you can get some Alpkäse for this recipe, rejoice. But if not, don't fret, really any hard Swiss cheese will do.
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.
With a glut of fresh pineapple, this tropical birchermüesli was born. It uses coconut milk, toasted coconut and dried pineapple, though you could use any dried tropical fruit. The most important thing is to only add the pineapple at the end—if you let it sit in the yogurt it gives it a funny, curdled taste. You can really easily make this dairy-free by using a non-dairy yogurt.
When you're too tired to make breakfast, have a stock of these cookies on hand.
Although this dish is popular all over the world, it was two Swiss people who showed me the best way to make it.
Leftover bread? Smear on some chocolate spread, toss on some brown bananas, douse in custard, and you've got a breakfast bake.
The quality of Swiss milk is unparalleled. The act of taking the cows up to the Alps in the summer and letting them graze on fresh alpine meadows influences the delicious taste of the milk. However, it's not only the alpine pastures that make great milk, swissmilk lists several other reasons why Switzerland's milk is so good.
This recipe is endlessly adaptable. Any kind of bread will work, preferably stale. You could use any kind of melty cheese. If you don't have mushrooms, throw in some ham, or bacon, or leftover cooked chicken. If you have fresh herbs, throw in some of those in too. If you want to make this sweet, just omit the cheese and add some raisins or other dried fruit.
The Griessköpfli is akin to rice pudding (creamy, raisiny), but firmer, and therefore sliceable. It is dazzlingly toppable—pour over anything from boozy sauces to fruit compotes or caramels, or eat it plain and revel in its comforting simplicity.
When I first moved to Switzerland, I did a short stage at a lovely bakery in the mountains. With a 4:30 am start, by the time z'Nuni rolled around I was ravenous. I was offered my choice from the display case and I took a little pot of pink, berry Birchermüesli. Two bites and I was sold.
How could it possibly be so creamy?