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 Swiss Baking
As a child, the start of Switzerland’s national holiday was always the same—breakfast at my grandmother’s house, a round little Weggli topped with a tiny Swiss flag on each plate.
Some daycares in Switzerland take place exclusively in the woods and are known for encouraging an adventurous spirit in even the littlest participant.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
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.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Before Zwieback, there’s Einback.
What happens to all those chocolate bunnies after Easter? Hint: some of them are in this cake.
No rice, no semolina, no leftover bread—just a whole lot of cream.
Stuff a puff pastry flower with seasonal favourite Bärlauch (wild garlic), and you’ve got a perfect addition to Easter brunch.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
I have long avoided making deep-fried Zigerkrapfen, but this year I found myself with a slab of Ziger in one hand and my little Bernese cookbook of 1749 in the other.
A puff pastry alternative was born.
Switzerland has been dominating the cheese game since the first century when Roman historian Pliny the Elder mentioned Caeseus Helveticus or Swiss cheese.
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
Although in Switzerland it is easy to buy a ready-made package of marzipan, sometimes it’s nice to make your own from scratch.
The best of the second-tier of Swiss Christmas cookies.
It’s love or hate with these.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
