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.
Nothing beats a bratwurst with Zwiebelsauce—a rich brown sauce made from onions.
Alles rund um mein neues Buch, Schweizer Guetzli und andere Leckereien.
The making of my new book, Swiss Cookies.
This version of Switzerland’s beloved potato pancake tops it with fresh tomatoes and raclette cheese.
Plums topped with semolina custard then baked until golden make for a perfect late summer dessert or sweet dinner.
These giant gourds are looming in Swiss gardens at the moment. Big, ripe, green or yellow and, if you're lucky, waiting to be turned into these perfect zucchini muffins.
Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic.
The most convenient of vegetables, peas, either fresh or frozen, are the star of the show in this summery Wähe.
Featuring meringue, fruit and whipped or ice cream, this pavlova-like cake is the perfect summer dessert.
A big, beautiful sheet cake from my mother-in-law’s kitchen.
This Bowle, the German version of punch, is full of strawberries, mint and elderflower.
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
These crackers are easy to make, satisfyingly crispy, and great plain for an Apèro, or the perfect accompaniment to a cheese platter and crudités.
An easy pasta dish featuring Switzerland’s most polarizing cheese.
Asparagus with cured ham from Graubünden and a tangy Bérnaise sauce.
A layer of potatoes, a layer of creamy onions, and cheese on top, this traditional side dish from canton Zürich is pure comfort food.
This firm semolina pudding is a Swiss childhood classic.
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
