• Other
  • Täfeli, Guuzi, Zuckerstei… what?!?

    Swiss German isn’t an easy language to learn for any foreigner. Not only is the grammar and the word order often different to (High) German, but also there’s no written language, hence no dictionary with one Swiss German expression for each German word. This makes Swiss German even difficult for us natives – with my […]

  • Recipes
  • Summer Berry Sponge Cake

    This is a very light, easy to digest summer berry cake; in addition to baking powder, the cake contains whipped egg whites which makes it incredibly fluffy and light. The cake works with any kind of berry or even a mix of different berries, but be warned – if you mainly use sour berries like […]

  • Recipes
  • Twelve Ways With Berries

    Summer is officially here, and more and more farms open their pick your own berries fields. The berry season usually starts with strawberries, followed by redcurrants, blackcurrants and gooseberries, then blueberries and raspberries, and finally the blackberries. Picking your own is fun and a lot cheaper than buying at the market or supermarket. Yesterday we […]

  • Other
  • Swiss Kindergarten Snack Guide

    It’s spring and the parents of the 4 and 5 year olds are preparing for the start of Swiss kindergarten. When my eldest started kindergarten, I had a lot of questions around kindergarten snacktime which is why I’ve written a short overview of what’s required. In the German part of Switzerland the kindergarten snacktime is […]

  • Recipes
  • Knäckebrot (Crispbread)

    My daughter’s kindergarten has an oven and the kids get to do quite a bit of baking for special occasions. For this year’s Mother’s Day they baked Knäckebrot (crispbread). Being Swiss I grew up with the Roland Knäckebrot, but it never occurred to me that I could make my own homemade Knäckebrot and how delicious […]

  • Recipes
  • Gebrannte Creme (Caramel Dessert)

    Gebrannte Creme (lit. burned pudding) or Caramelcreme, a dessert based on caramel, is a popular dessert in Switzerland. It can be tricky to get the caramelising of the sugar right – dark enough so it tastes like caramel but not too dark which makes it taste bitter. There are many different recipes around; I’ve tried […]