Riz Casimir
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
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 Tip Topf
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
When Sam took Swiss Home Ec, he was not allowed to use store bought mayonnaise and had to make his own from scratch.
I know it's much easier to buy a tube, but impossibly light, creamy, homemade mayo is not only more delicious, it's also surprisingly easy to make, especially with an immersion blender.
Pair it with ham, asparagus, and a poached egg for a perfect light spring dinner.
The recipe comes from the classic Swiss Home Ec textbook, Tip Topf, and is incredibly adaptable—whatever you have in your cupboard can be added to the cake.
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.
Osterfladen is basically a rice or semolina pudding, baked in a pastry shell. It is sold in the weeks leading up to Easter in most Swiss bakeries.
A retro Swiss classic—pineapple, ham, processed cheese and a cherry on top.
