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 Desserts
Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"
And I ask them questions like: "What's the difference between a Torte and a Kuchen?"
How many Swiss millionaires are there?
A lot.
A little while ago we got the call, same as every year.
"They're here."
Pears that is.
Creamy no-bake cheesecake, with the nostalgic taste of Bärentatzen.
Why should Spitzbuben have all the fun?
Wähe makes an excellent breakfast, lunch or dinner. Although you can make it with a variety of fruits, here's one of the classics: apricot.
Here's where to find most of these Linzer beasts—in my belly.
It was a mistake to think I could make these in advance and save them for Sam, my Valentine.
Sorry, Sam.
I was pretty convinced that Switzerland could not do brownies—but that was before I found a recipe for Basler Schoggitorf.
These boozy balls are ones you'll actually want to eat.
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
In times of change and confusion I go to my happy place: the kitchen. There is nothing more heartening than making comfort food and then stuffing my face with it. And there is no better comfort food than these salty, chocolatey, sandy, buttery, heavenly cookies.
Full disclosure: this recipe is actually just an excuse to post lots of pictures of glorious red currants.
These little green plums are named after the plain but sweet Queen Claude of France, who reigned from 1515-1524.
"Why would you even bother to eat an apricot that didn't come from the Wallis?"
This is a sentiment shared by most Swiss people.
This version of the classic cake uses fresh cherries, and swaps out the whipped cream centre for a chocolate based filling.
Every evening of my childhood my mum, like the good Swiss ex-pat she is, would make herself a cup of Ovomaltine to drink. As a child I tolerated the stuff, but didn't love it, preferring sweeter powder-in-milk drinks like Nesquik. But over time Ovomaltine made its way into my heart...and my cookies.
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.
Three ingredient chocolate mousse: egg whites, cream, and (Swiss) chocolate.
