Krautstielwähe
A perfect use of Swiss chard, both stems and leaves.
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 Wähe
A perfect use of Swiss chard, both stems and leaves.
This fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
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.
Schaffhausen’s famous onion tart, with a hint of bacon.
Chur’s meatiest offering, in pie form.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
The Wähe, tart for all seasons, is the perfect vehicle for your rhubarb haul.
An incredibly simple, sweet Wähe, with a cream filling.
The summer of Wähe continues.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
Switzerland has been dominating the cheese game since the first century when Roman historian Pliny the Elder mentioned Caeseus Helveticus or Swiss cheese.
Switzerland’s beloved open-faced apple pie, with custard and non-custard filling.
Although, it doesn't seem to be Christmas oriented, the flavour and design of this tart from canton Vaud is festive, and it would add a welcome burst of green at any holiday buffet.
Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"
And I ask them questions like: "What's the difference between a Torte and a Kuchen?"
Wähe makes an excellent breakfast, lunch or dinner. Although you can make it with a variety of fruits, here's one of the classics: apricot.
