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.
Although I never waste my cookie quota munching Kambly Bretzeli at the factory, I often take a bag to go.
The Swiss have some potent elixirs for when they want to make a match. Two of the best are the cherry-flavoured liqueur Röteli, from canton Graubünden, and Brächere Brönnts, a golden caramel schnapps from the Emmental.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
This recipe comes from Marianne Kaltenbach’s Aus Schweizer Küche, where the potato is sliced in rounds and an interesting ingredient is added—Milchkaffee. If you don’t have it at hand, you can use just milk, or even a glass of white wine.
My grandmother, like many Swiss, made Milchkaffee (strong, milky coffee) for every breakfast and dinner.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
Switzerland has been dominating the cheese game since the first century when Roman historian Pliny the Elder mentioned Caeseus Helveticus or Swiss cheese.
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.
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?
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
This isn’t your typical, overly sweet Christmas market Glühwein—it’s a generously spiced, serve at an intimate dinner party kind of Glühwein. It’s how to be a festive wine mom.
Throw some ice cream into a kalti Ovo, blend, and you’ve got a malty milkshake. Or double up your malt intake by adding a dark beer to the mix with a malt on malt float.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
Pane dei morti, Bread of the Dead, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the dead.
