There’s no Swiss childhood without Weggli. These small, soft white bread buns are equally popular among Swiss adults and kids. Thanks to its softness and slightly sweet taste, for many Swiss babies the Weggli is the first bread they encounter once they are allowed to feed themselves. The Weggli is also a famous rescuer for […]
Recipes
Johanna’s Knöpfli
Knöpfli (a sort of Spätzli or Spätzle, as they’re called in Germany) are a firm staple in my family, but having grown up with them I have never questioned my tried and tested, traditionally Swiss recipes (either plain, with spinach or with pumpkin). It took an Australian lady who moved to Switzerland and her ingenious […]
Zwiebelwähe (Swiss Onion Tart)
Onions are growing easily in Switzerland’s climate and they’ve been an important part of Swiss cuisine for hundreds of years. Every November, the Ziebelemärit (onion market) takes place in Bern’s old town where, amongst other things, more than 50 metric tons of onions in artistically woven braids are being sold. In Basel, onion tart is […]
Strawberry Yoghurt Cake
Swiss aspargus, rhubarb and strawberries are so much more than just food in Switzerland. Their arrival mean that spring has truly arrived, that the dark and gloomy winter is finally over and that the barbecue, swimming and hiking season is about to begin. We usually consume huge amounts of strawberries, mostly picked ourselves from our […]
How To Make The Most Of Aspargus
The aspargus season is a much awaited and celebrated yearly event in Switzerland; the season is short and needs to be enjoyed to the fullest. Growing and harvesting aspargus is a time consuming activity which explains the high price tag, and this is another reason why aspargus is something that’s eaten as a treat, rather […]
Käseschnitte (Grilled Cheese Bread Slice)
The humble Käseschnitte has been a Swiss staple for centuries. It’s not as elaborate as the British Welsh Rarebit, but still delicious and much quicker to make. All you need is a slice of bread (it’s a great recipe to use up old bread), a little white wine and some paprika powder. It’s pretty much […]
Griessmüesli (Semolina Porridge)
Griessmüesli (lit. semolina muesli) has been a staple comfort food for Swiss children for centuries. My grandmother used to make it for my mum when she was a child in the 1940ies, my mum made it for me in the 1980ies and I’m now making it too, both for my kids and myself because I […]
Zuger Chriesibrägel (Stewed Cherries Dish)
A Brägel is stewed fruit that’s thickened with milk and flour. Chriesi are cherries, so a Chriesibrägel is a sweet dish made of stewed cherries, thickened with milk and flour, and often eaten mixed with roasted bread cubes. This recipe is a great winter dish if you live in a country like Switzerland where frozen […]
Easy, No-Knead Baguette Bread
This delicious bread is as easy as it is quick to make. First of all the dough doesn’t need kneading, just a little stir. Also, there is no second rising necessary. And here are some baguette fun facts: the French word baguette simply means wand, stick or baton (as in baguette magique (magic wand), which […]
Laugengebäck (Soft Pretzel Breads)
Laugengebäck is the broader term for any baked goods containing lye. We Swiss eat a lot of lye products – small soft breads such as pretzels, bread rolls, croissants, Zöpfli (small plaited buns) and the salty, crunchy snacks such as small pretzels, Salzstengeli (pretzel sticks) and the Kambly Fischli (little fish). And as with everything, […]