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 Swiss Baking
Usually it is a mistake to make someone's family recipe, and this was no exception.
In Swiss German the Aaschnitt, or end of the bread, is called something different in practically every region of the country. Regardless of what you call it, it makes great bread pudding.
One of the most beloved and versatile baked goods in Switzerland, this time with plums.
Another great part of Swiss baking (aside from the abundance of kirsch) is that many of the recipes are by their very nature gluten free, as they rely on a base of ground nuts, rather than flour. Many are centuries old and have been tried and tested so often that they rarely go wrong. This Rüeblitorte, or carrot cake, is one such example.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
