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.
It's onion time again.
Monday is once again Bern's famous Zibelemärit, or onion market. Farmers from all over Switzerland come and sell their oniony wares. So what better time than to make this delicious onion stuffed sheet bread.
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.
In times of change and confusion I go to my happy place: the kitchen. There is nothing more heartening than making comfort food and then stuffing my face with it. And there is no better comfort food than these salty, chocolatey, sandy, buttery, heavenly cookies.
When you're too tired to make breakfast, have a stock of these cookies on hand.
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
Here's a question I'm sure you've asked yourself: what makes buffalo mozzarella different from ordinary mozzarella? Read on...
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.
Full disclosure: this recipe is actually just an excuse to post lots of pictures of glorious red currants.
I know what you're thinking. What does the the Waldorf Salad, Basil Fawlty's nemesis from the eponymous Fawlty Towers episode, have to do with Switzerland?
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.
These little green plums are named after the plain but sweet Queen Claude of France, who reigned from 1515-1524.
According to the excellent cookbook, Kochen wie im alten Bern (loosely translated as Cook Like They Did in Old Bern), in the 1700s there was hardly a Swiss cookbook that didn't mention some sort of Zitronensalat (lemon salad).
"Why would you even bother to eat an apricot that didn't come from the Wallis?"
This is a sentiment shared by most Swiss people.
This potato salad is far from a Härdöpfu. Mayo-free, yet still rich and creamy, it's the perfect BBQ side dish on a hot summer day.
This version of the classic cake uses fresh cherries, and swaps out the whipped cream centre for a chocolate based filling.
This "salad" hardly needs a recipe. It is basically just sausage and cheese with a mayo infused vinaigrette. But there is something so comforting and classically Swiss about it. It is perfect as a quick dinner after a day at the pool or lake, something cool and simple, but still relatively hearty.
