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 Retro Swiss
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
When my Canadian friends were invited for dinner, my mum made this crowd-pleaser, which we’d refer to as Swiss Hamburger Helper.
Coupe Romanoff isn't originally Swiss, but it’s one of the country’s favourite ice cream sundaes (after Coupe Dänemark, of course).
"I climbed out of the window, right past the police officer at my door, and I went to warn my friends."
So said the woman on the video, as the camera zoomed in on her knee high leather boots.
"I came in through the front door—boy was the cop surprised to see me. I invited him in and made him a coffee, but I had to promise not to tell anyone that I'd gotten out."
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
"Brät, bitte"
"Brot?"
"Nein, Brät."
"Brie?"
"Nein, Brääät."
"Oh, Brät!"
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.
At one time this Arbeiter (worker) version of Cordon Bleu was the only way for lower classes, who could not afford more expensive meats like veal, to make this perennial favourite. Today it is a favourite for anyone who loves sausages and melted cheese (yes, please).
This recipe for Maispizza (Corn pizza), comes from Betty Bossi's everyday recipe book, Alltags Rezepte mit Pfiff. This book, first published in 1975, is full of strange 70s recipes for meatloaf with banana and nostalgic classics, like this pizza.
The Griessköpfli is akin to rice pudding (creamy, raisiny), but firmer, and therefore sliceable. It is dazzlingly toppable—pour over anything from boozy sauces to fruit compotes or caramels, or eat it plain and revel in its comforting simplicity.
The classic early 80s Betty Bossi cookbook Aus Mutters Kochtopf provides the perfect recipe for when you're craving a whack of potatoes—the Kartoffelberg, or Potato Mountain.
A retro Swiss classic—pineapple, ham, processed cheese and a cherry on top.
