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
I have long avoided making deep-fried Zigerkrapfen, but this year I found myself with a slab of Ziger in one hand and my little Bernese cookbook of 1749 in the other.
A puff pastry alternative was born.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
When my Canadian friends were invited for dinner, my mum made this crowd-pleaser, which we’d refer to as Swiss Hamburger Helper.
It’s love or hate with these.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
Switzerland’s beloved open-faced apple pie, with custard and non-custard filling.
Although it’s now an absolute standard of Swiss cuisine, the famous dish Zürich Geschnetzeltes (or Züri Gschnätzlets in dialect) is relatively modern, first appearing in the late 1940s.
It was Swiss farmers who first enjoyed Rösti—for breakfast. Today, this grated, fried potato pancake is enjoyed at any time of day, either as its own meal or as a side dish.
This easy, one-pot meal is a favourite of central Swiss families, especially those in canton Nidwalden. Perfect for new potatoes, beans, and beans' favourite herb, summer savoury. Throw everything in a pot, simmer for an hour, and you've got dinner.
Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.
For a long time I only made three strand Zopfs, because I couldn’t master the traditional two-strand method.
Or my husband Sam would swoop in, cross his hands a couple times, and have a perfect two-strand braid.
On hot days in Switzerland, like in many other countries, people eat salad.
But because it's Switzerland, sometimes a lot of cheese is involved.
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
Coupe Romanoff isn't originally Swiss, but it’s one of the country’s favourite ice cream sundaes (after Coupe Dänemark, of course).
This classic Bündner dish is made up of buttery potato niblets, served with cheese, apple or cranberry sauce, and milky coffee.
What better way to celebrate St Fridolin, patron saint of Glaurs, than with the flaky, double stuffed puff pastry Glarner Pastete? Half filled with plums and half with almond paste, it's beloved in the canton and made in numerous bakeries throughout the region.
