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.
This melty dish is a perfect starter for Christmas, whether served individually, or as part of a larger cheese board.
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
A spiced twist on the classic.
These bear paw cookies are a perennial favourite in German-speaking Switzerland.
Lucerne’s version of the classic Swiss pear bread.
Solothurn’s very own cake, chock full of hazelnuts.
This central Swiss dish is comfort food at its finest.
Fabiana’s Lucernese gingerbread is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
I’m delighted to introduce my friend Friedrich Studer, who wrote this guest post on how to make a perfect Schwarze, boozy coffee from the Entlebuch.
A tender and tart lemon cake that uses nine eggs.
Switzerland’s favourite fruit is the apple.
A versatile toast from the Entlebuch, sweet and savoury, where creamy mushrooms are the star of the show.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
One of my favourite applications of spelt flour (or any flour for that matter) is pizza dough.
If you live in the Emmental, there is only one place for Merängge: Kemmeriboden.
Vitello Tonnato, the Italian veal and tuna dish, is beloved throughout Switzerland all summer long.
When Sam took Swiss Home Ec, he was not allowed to use store bought mayonnaise and had to make his own from scratch.
The summer of Wähe continues.
A light and lemony cake made with Ziger, a by-product of cheesemaking and similar to ricotta.
