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 tagged spargel
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
Asparagus with cured ham from Graubünden and a tangy Bérnaise sauce.
Spargelzeit! There is plenty of asparagus in this creamy risotto.
Dress your asparagus in raclette and Rohschinken.
I know it's much easier to buy a tube, but impossibly light, creamy, homemade mayo is not only more delicious, it's also surprisingly easy to make, especially with an immersion blender.
Pair it with ham, asparagus, and a poached egg for a perfect light spring dinner.
Ads in our local paper last week were full of the question:
Who has the hardest egg in the Emmental?
Similar to the Italian spring pasta, Pasta Primavera, but with much more cheese.
Originally the flammkuchen was used as a way to test the heat of wood-fired ovens. The embers were pushed aside and a very thinly doughed tart (almost like a pizza, but thinner), usually topped with bacon or cheese, would be set in the middle of the oven. If it could cook in as little as 1 - 2 minutes, the oven was at an ideal temperature.
