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 birchermüesli
With the mercury just over 30°C at the moment, it's certainly too hot to cook, and luckily my Aunt Vreni recently gave me her super quick and easy recipe for Birchermüesli.
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.
When you're too tired to make breakfast, have a stock of these cookies on hand.
When I first moved to Switzerland, I did a short stage at a lovely bakery in the mountains. With a 4:30 am start, by the time z'Nuni rolled around I was ravenous. I was offered my choice from the display case and I took a little pot of pink, berry Birchermüesli. Two bites and I was sold.
How could it possibly be so creamy?
"It's weird," was Sam's consensus on the original Birchermüesli recipe.
If you are familiar with the creamy variety sold in bakeries and cafes around Switzerland and the world, this is very much a departure, but it is the original version from Swiss physician and nutritionist, Dr. Maximilian Oskar Bircher-Benner.
