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 in Classic Swiss Recipes
Swiss families celebrate the sixth of January, Epiphany, by eating Dreikönigskuchen. This holiday celebrates the three kings finally reaching Bethlehem, and so a small plastic king figurine is baked into the bread. Whoever finds it is king for the day.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
Six weeks ago, my mum arrived in Switzerland—less than twenty-four hours before her first granddaughter was born—and since then she's managed to fit in Nüsslisalat at every turn.
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
Tatsch is a specialty from Graubunden. It has been described as a sort of sweet kind of spätzli, or akin to the Austrian Kaiserschmarrn, but this is a thicker, chewier kind of dumpling and it pairs perfectly with late summer fruits.
This "salad" hardly needs a recipe. It is basically just sausage and cheese with a mayo infused vinaigrette. But there is something so comforting and classically Swiss about it. It is perfect as a quick dinner after a day at the pool or lake, something cool and simple, but still relatively hearty.
The classy Swiss have an more elegant Götterspeise than their German neighbours (whose 'food of the gods' is basically Jello). Here, it's a layered dish of compote, custard, and biscuit (often Zwieback), similar to the British Trifle. Yum.
At one time this Arbeiter (worker) version of Cordon Bleu was the only way for lower classes, who could not afford more expensive meats like veal, to make this perennial favourite. Today it is a favourite for anyone who loves sausages and melted cheese (yes, please).
The classic sausage, potato and leek dish from canton Vaud.
Another dish to celebrate Fasnacht, here is the warm and bready Basler Mehlsuppe.
In honour of Luzern’s carnival, this giant puff pastry dome is filled with creamy meats and raisins.
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.
The cheesy Swiss classic.
Switzerland’s favourite chocolate Christmas cookie.
Switzerland’s favourite Christmas cookie, made by every bakery and every family.
(But none are as good as my mom's.)
Sii is a little like bread pudding, only with wine instead of milk. You soak the bread and dried fruit in wine overnight, then mix it together and warm it in some butter. I made two versions: one with Walliser white wine and apricots, and the traditional with red wine and raisins.
Appenzeller Toast (also known as Toast Williams) follows in the quick and easy 'Toast' tradition and features bacon and pears.
There is intense debate over where the cheese should be placed in the lineup. Some object to the cheese under the fruit and prefer a blanket of cheese covering the entire toast. Others argue that the juicy pineapple slice and appetizing red of the cherry should not be hidden under a mantel of cheese.
A retro Swiss classic—pineapple, ham, processed cheese and a cherry on top.
As far as I can tell, the Swiss Army is fuelled by Kambly biscuits and Käseschnitten.
