Sam’s Sausage Meatball Sauce
Easy meatballs made with some of Switzerland’s favourite sausages.
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 tagged Sam
Easy meatballs made with some of Switzerland’s favourite sausages.
As my intrepid husband Sam knows, there’s no business like sloe business.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
Chocolate mousse with a pear-y twist.
A cheesy classic from my mother-in-law’s kitchen and my husband’s favourite meal from childhood.
These bear paw cookies are a perennial favourite in German-speaking Switzerland.
Lucerne’s version of the classic Swiss pear bread.
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.
A versatile toast from the Entlebuch, sweet and savoury, where creamy mushrooms are the star of the show.
A light and lemony cake made with Ziger, a by-product of cheesemaking and similar to ricotta.
For Sam, Migros Bärentatzen are the only variety worth eating, no other brand (or lovingly prepared homemade version) will do.
I have long avoided making deep-fried Zigerkrapfen, but this year I found myself with a slab of Ziger in one hand and my little Bernese cookbook of 1749 in the other.
A puff pastry alternative was born.
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
Adventures in making sloe gin, a guest post by my husband Sam, in which he reveals our household motto: as long as it’s plummy, it’s bound to be yummy.
In 2011, Sam received his doctorate in Mathematics. His thesis was called Justification Logics with Common Knowledge, and he asked me to proofread the English for him. It was nearly flawless, but he still offered to compensate my services in any way I saw fit. For me, the most logical choice was to be paid in my favourite food, chestnuts.
If Sam had his way, this tart would contain 200 % more onions. Use your own discretion and bump up the quantity if desired.
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.
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.
Part of the reason I'm still in Switzerland is thanks to this classic Canadian dessert.
