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 Retro Swiss
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
Suure Mocke is braised beef with a slightly sweet and tangy sauce. The sour part comes from a long soak in vinegar and red wine.
Featuring meringue, fruit and whipped or ice cream, this pavlova-like cake is the perfect summer dessert.
This firm semolina pudding is a Swiss childhood classic.
I can’t think of anything more comforting than these cheesy mashed potatoes, formed into dumplings, basted in butter and baked in the oven.
This classic family favourite borrows five ‘p’s from the Italians—pomodoro, Parmigiano, panna, prezzemolo, pepe—but seems to be Swiss at heart.
Available at every Swiss gas station and bakery throughout the country, these sausage rolls are a favourite quick lunch for manual labourers and students (and everyone else).
These flattened meatballs are staple of Swiss comfort cooking, and covered in a creamy mushroom sauce.
These plump croissants are a Swiss bakery staple, stuffed with a sweet nut filling.
A seriously simple way to upgrade your Rösti.
Another Swiss family favourite, these puff pastry swaddled sausages are simple, nostalgic, and delicious.
Popular for children’s birthday parties, and easy for kids to make, this no-bake dessert can (arguably) be put together with things you already have in your pantry.
A cheesy classic from my mother-in-law’s kitchen and my husband’s favourite meal from childhood.
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.
This central Swiss dish is comfort food at its finest.
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
A versatile toast from the Entlebuch, sweet and savoury, where creamy mushrooms are the star of the show.
One of Switzerland’s favourite meals is one of its simplest, Gschwellti mit Chäs, boiled potatoes with cheese.
Before Zwieback, there’s Einback.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
