Griessgnocchi
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
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 semolina
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
This firm semolina pudding is a Swiss childhood classic.
A cheesy classic from my mother-in-law’s kitchen and my husband’s favourite meal from childhood.
This cherry dish is the oldest surviving cherry recipe from the canton of Zug, and was first published in the late 18th century.
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.
The Griessköpfli is akin to rice pudding (creamy, raisiny), but firmer, and therefore sliceable. It is dazzlingly toppable—pour over anything from boozy sauces to fruit compotes or caramels, or eat it plain and revel in its comforting simplicity.
