Berner Platte
A feast platter of epic proportions.
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 tagged top ten
A feast platter of epic proportions.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
Flaky pastry stuffed with apples, cheese, potatoes, onions, leeks, bacon, and pears.
With the mercury just over 30°C at the moment, it's certainly too hot to cook, and luckily my Aunt Vreni recently gave me her super quick and easy recipe for Birchermüesli.
They weren't kidding when they said there were as many versions of Capuns as there are grandmothers in Graubünden.
Capuns are basically a kind of dumpling, wrapped in greens, and simmered in milk or cream.
There are 150 valleys in the canton of Graubünden and each probably has a different version of this, the region's most famous soup.
Different meats and vegetables can be used, but the unchanging ingredient is pearl barley, and it's the texture of the barley that makes this soup particularly satisfying.
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
The classic sausage, potato and leek dish from canton Vaud.
The cheesy Swiss classic.
Älplermagrone (or Magronä, depending on your dialect) is the Swiss version of mac and cheese.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
