• Recipes
  • Orange Chocolate Wholemeal Cookies

    These bisquits aren’t part of the gang of famous Swiss Christmas cookies but they are delicious and a must-have in my family’s Wiehnachtsguezli (Christmas cookies) collection. The wholemeal adds some richness to the bisquits which I really love. What’s more, orange and chocolate are just a match made in heaven. For more Swiss Christmas cookies […]

  • Swiss Food Topics
  • Swiss Christmas: The Manual

    Trying to figure out the subtleties of Christmas traditions in a foreign country can be tricky – while you can see all the food and other things that are on display in the shops, knowing what people actually do at home is not always easy to figure out. Here’s our Swiss Christmas manual! One. Adventskranz […]

  • Recipes
  • Cheese Tart (Käsewähe)

    Käsewähe is one of the Swiss’ staple foods, especially in the colder months of the year. I’m quite picky with the cheese tarts though, the ones from the supermarkets and bakeries are often too heavy and filling for me (both the pastry and the cheese). I like this recipe here as the cheese layer is […]

  • Recipes
  • Chocolate Cream Dessert (Schokoladencreme)

    Schoggicreme (lit. chocolate cream) is one of the food expressions every Swiss child knows. Because, it’s delicious and very popular amongst children and grown-ups alike. We have a thing for cream desserts anyway. Vanilla cream, caramel cream and fruit based creams are equally popular as desserts in Switzerland. When I was a child, Sunday lunchtime […]

  • Bread
  • 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 […]