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.
A dish of many names, Rispor from canton Uri is basically leek risotto, heavy on the leeks, with a big pile of grated Sbrinz cheese stirred in at the end.
Sometimes you just need bread and chocolate, and these big buttery buns are the perfect solution.
An incredibly simple, sweet Wähe, with a cream filling.
A cheesy classic from my mother-in-law’s kitchen and my husband’s favourite meal from childhood.
Glimmering in Swiss bakery windows are the weighty Vogelnestli (bird’s nests), with a buttery base and nutty meringue border filled with jam.
Bursting with jam and topped with almond paste, this delicious traybake is perfect for Zvieri.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
Perfect for stale bread and leftover cheese, this bake is easy and delicious.
Magentraes is a pretty pink spiced sugar made in canton Glarus.
Honigmilch is a kind of cure-all in parts of Switzerland, with benefits ranging from sleeping better and lowering blood pressure, to curing a cold or reducing anxiety.
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
Tannenzapfen, the German word for pine cone, makes the perfect design (and pun) for my festive Zopf, which is stuffed with raisins and candied peel, and decorated to look as though it’s fallen from a huge bready tree.
Need a last minute, homemade Christmas gift? Try out this easy homemade granola that tastes like gingerbread.
Perfect for numerous festive recipes, you can add candied peel wherever dried fruit is found, and it makes an elegant garnish to cakes and desserts.
This melty dish is a perfect starter for Christmas, whether served individually, or as part of a larger cheese board.
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
A spiced twist on the classic.
These bear paw cookies are a perennial favourite in German-speaking Switzerland.
Lucerne’s version of the classic Swiss pear bread.
Solothurn’s very own cake, chock full of hazelnuts.
