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.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
These boozy balls are ones you'll actually want to eat.
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
Nothing says festive like a shot of booze.
The result of all these Samichlaus sacks is that you sometimes end up with a glut of peanuts, chocolate, and oranges. If you get tired of eating them, don't despair, chop them up and make this easy recipe with the leftovers.
With a newborn at home, I've got 'wickel'-ing on the mind. So, when I saw this recipe in Tip Topf I thought it was a sign for me to make this Wickelkuchen.
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.
