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 rotation
A deeply satisfying chocolate cake with a moist, almost fudgy middle. It tastes great warm from the oven, or after a few days in the fridge.
A seriously simple way to upgrade your Rösti.
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 tender and tart lemon cake that uses nine eggs.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
The word spätzle (spätzli in Switzerland) literally means 'little sparrows', perhaps describing the shape. The similar knöpfli, which uses the same batter but is formed in a little ball, is the diminutive word for 'buttons' in German.
Ziger.
My mother-in-law, Josy, often waxes poetic about the stuff, which is made from whey, a byproduct of cheesemaking.
An easy cake that features the best of Swiss summer produce—apricots and plums.
