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 Classic Swiss Recipes
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
The savoury version of the bready Mont Vully classic, topped with bacon and caraway seeds.
A perfect storm of sweet toasted bread and blueberries spiked with cream.
If you’ve had a salad at a Swiss restaurant, chances are it looked a bit like this.
A bready base, topped with sour cream is canton Jura’s best-known dish.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
A deeply satisfying chocolate cake with a moist, almost fudgy middle. It tastes great warm from the oven, or after a few days in the fridge.
Chubby buckwheat dumplings from canton Graubünden.
Available at every Swiss gas station and bakery throughout the country, these sausage rolls are a favourite quick lunch for manual labourers and students (and everyone else).
The Wähe, tart for all seasons, is the perfect vehicle for your rhubarb haul.
These flattened meatballs are staple of Swiss comfort cooking, and covered in a creamy mushroom sauce.
Put those pesky dandelions to use and make this sweet, summery dandelion honey. Sunshine in a jar.
These plump croissants are a Swiss bakery staple, stuffed with a sweet nut filling.
Another Swiss family favourite, these puff pastry swaddled sausages are simple, nostalgic, and delicious.
A dish of many names, Rispor from canton Uri is basically leek risotto, heavy on the leeks, with a big pile of grated Sbrinz cheese stirred in at the end.
An incredibly simple, sweet Wähe, with a cream filling.
A cheesy classic from my mother-in-law’s kitchen and my husband’s favourite meal from childhood.
Glimmering in Swiss bakery windows are the weighty Vogelnestli (bird’s nests), with a buttery base and nutty meringue border filled with jam.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
