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 Breakfast
This cinnamon bun-adjacent cake is stuffed with nuts and raisins, can be drizzled with icing, and makes a lovely afternoon snack or decadent breakfast.
The Emmental version of a big eggy pancake, primed for fruity or creamy toppings.
You can serve this easy compote over everything from your morning müesli to a french toast dinner.
Put those pesky dandelions to use and make this sweet, summery dandelion honey. Sunshine in a jar.
Magentraes is a pretty pink spiced sugar made in canton Glarus.
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.
Switzerland’s favourite fruit is the apple.
As a child, the start of Switzerland’s national holiday was always the same—breakfast at my grandmother’s house, a round little Weggli topped with a tiny Swiss flag on each plate.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Before Zwieback, there’s Einback.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
The Basler Kirschenbrottorte is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
This cherry dish is the oldest surviving cherry recipe from the canton of Zug, and was first published in the late 18th century.
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
I need a lot of granola in my life, because since moving to the Emmental my yogurt consumption has increased by about 240%.
Delicious and wholesome, this polenta cake is stuffed with apples and raisins. Baked throughout central Switzerland, this particular variety comes from the canton of Nidwalden.
Cheese from the alp is a powerful thing.
If you can get some Alpkäse for this recipe, rejoice. But if not, don't fret, really any hard Swiss cheese will do.
