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 with a Twist
Normally any Toblerone that makes it into my kitchen gets eaten long before it gets baked with.
Bread and cheese and pears, with wine to boot.
"It has ovomaltine in it, doesn't it?"
"Yep."
"Well, surely that makes it a breakfast food?"
A common exchange in our kitchen that has been used to justify breakfasting on Ovomaltine Crunchy Cream, Ovomaltine Petit Beurres, and now this cake.
With a glut of fresh pineapple, this tropical birchermüesli was born. It uses coconut milk, toasted coconut and dried pineapple, though you could use any dried tropical fruit. The most important thing is to only add the pineapple at the end—if you let it sit in the yogurt it gives it a funny, curdled taste. You can really easily make this dairy-free by using a non-dairy yogurt.
Nothing says festive like a shot of booze.
I'm often too lazy to make anything like fried chicken, but if I'm craving something in that vein, this potato chip crusted chicken does the trick. It is absurdly easy to put together, just dip your drumsticks in a yogurt/mustard/mayo dressing then roll in the chips. The result is a glistening and crispy drumstick.
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.
According to the Oxford Companion to Beer, in 1890 there were 500 domestic breweries in Switzerland. By 1998, there were only about 24 breweries left.
So what happened?
