Swiss Salatteller
If you’ve had a salad at a Swiss restaurant, chances are it looked a bit like this.
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.
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 Salads
If you’ve had a salad at a Swiss restaurant, chances are it looked a bit like this.
As much as I love to eat Älplermagrone, it is simply too hot at the moment to consider standing over a pot of steaming milk and cheese. So I give you the perfect way to eat pasta on a hot day—macaroni salad.
On hot days in Switzerland, like in many other countries, people eat salad.
But because it's Switzerland, sometimes a lot of cheese is involved.
When I asked Sam about his favourite Swiss summer dishes the classic, meaty, Siedfleischsalat was at the top of his list.
Six weeks ago, my mum arrived in Switzerland—less than twenty-four hours before her first granddaughter was born—and since then she's managed to fit in Nüsslisalat at every turn.
Here's a question I'm sure you've asked yourself: what makes buffalo mozzarella different from ordinary mozzarella? Read on...
I know what you're thinking. What does the the Waldorf Salad, Basil Fawlty's nemesis from the eponymous Fawlty Towers episode, have to do with Switzerland?
According to the excellent cookbook, Kochen wie im alten Bern (loosely translated as Cook Like They Did in Old Bern), in the 1700s there was hardly a Swiss cookbook that didn't mention some sort of Zitronensalat (lemon salad).
This potato salad is far from a Härdöpfu. Mayo-free, yet still rich and creamy, it's the perfect BBQ side dish on a hot summer day.
This "salad" hardly needs a recipe. It is basically just sausage and cheese with a mayo infused vinaigrette. But there is something so comforting and classically Swiss about it. It is perfect as a quick dinner after a day at the pool or lake, something cool and simple, but still relatively hearty.
Tomme vaudoise is a mild cheese produced in the Western part of Switzerland, sort of a small brie. The inside is creamy and mild, and the rind has a pungent, rustic taste.
