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 Easter
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
This soup, traditionally eaten on Gründonnerstag, Holy Thursday, contains seven leafy greens and was meant to give you luck in the months to come.
This is a pretty simple no-bake dessert—cookie crust plus ganache top—and you can use most kinds of chocolate, including Easter leftovers.
The classic Swiss Easter tart, with rice pudding filling, in bunny form.
What happens to all those chocolate bunnies after Easter? Hint: some of them are in this cake.
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.
Now for the challenge of using up all of those leftover Easter bunnies—and what better way than an excuse to eat chocolate for breakfast?
That's right, bread pudding.
Perfect for a Good Friday fish feast (or any day of the year), these fish cakes were traditionally made in Weggis, a small town bordering Lake Lucerne.
This version features a filling made of Weggli—little Swiss milk buns—and lots of raisins, which makes it like a bread pudding tart.
It isn't traditionally an Easter cake, and it isn't Swiss, but I like any excuse to make this buttery and jammy classic from just over the border.
Adrift in a sea of leftover Easter chocolate?
Here are two recipes to help use it up.
When I was in University I didn't have a fondue pot.
But my roommate Erin did.
Similar to the Italian spring pasta, Pasta Primavera, but with much more cheese.
Osterfladen is basically a rice or semolina pudding, baked in a pastry shell. It is sold in the weeks leading up to Easter in most Swiss bakeries.
