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 spring
Who doesn’t love a streusel cake? This one has a creamy quark filling and can be topped with your fruit of choice (especially rhubarb!)
There are plenty of delicious things to make with strawberries, and as they go mouldy quickly, it’s sometimes best to freeze them, jam them, or throw them on top of a tart like this one.
Coupe Romanoff isn't originally Swiss, but it’s one of the country’s favourite ice cream sundaes (after Coupe Dänemark, of course).
Holunderblütensirup (elderflower syrup) is a syrup of many uses. In Switzerland it is added with abandon to sparking water, wine or cocktails (Hugo) for a light and floral summery taste.
The classy Swiss have an more elegant Götterspeise than their German neighbours (whose 'food of the gods' is basically Jello). Here, it's a layered dish of compote, custard, and biscuit (often Zwieback), similar to the British Trifle. Yum.
Although it is technically a vegetable, rhubarb is primarily sweetened and used as a fruit. In the United Kingdom, where rhubarb remains quite popular, the first harvest is performed by candlelight in darkened sheds, which is thought to produce the tenderest stems.
