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.
For Sam, Migros Bärentatzen are the only variety worth eating, no other brand (or lovingly prepared homemade version) will do.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
There are plenty of delicious things to make with strawberries, and as they go mouldy quickly, it’s sometimes best to freeze them, jam them, or throw them on top of a tart like this one.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Dress your asparagus in raclette and Rohschinken.
Before Zwieback, there’s Einback.
What happens to all those chocolate bunnies after Easter? Hint: some of them are in this cake.
I love Schabziger, Glarus’ polarizing green cheese, and was glad to have an excuse to spread it all over the leftovers in my breadbox.
No rice, no semolina, no leftover bread—just a whole lot of cream.
Stuff a puff pastry flower with seasonal favourite Bärlauch (wild garlic), and you’ve got a perfect addition to Easter brunch.
A Valais version of the classic French dessert. The custard is infused with saffron (did you know they grow it in Valais?) and Distillery Morand’s delicious mousse replaces the fussy meringues.
That’s right, you don’t have to poach meringues AND you get a hit of booze. You’re welcome.
The German name for Bärlauch literally means “bear leek”, and my favourite name origin story involves sleepy bears coming out of hibernation and munching on the pungent leaves as they fully wake up.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
Quick and easy, this cheesy meal will see you through the last few snowy days of the year.
This beefy dish comes from Einsiedeln, home to a famous abbey—and Switzerland’s most famous alchemist.
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.
Although I never waste my cookie quota munching Kambly Bretzeli at the factory, I often take a bag to go.
The Swiss have some potent elixirs for when they want to make a match. Two of the best are the cherry-flavoured liqueur Röteli, from canton Graubünden, and Brächere Brönnts, a golden caramel schnapps from the Emmental.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
