Savoury

Zwiebelwaehe (Swiss Onion Tart)

Zwiebelwähe (Swiss Onion Tart) Onions are growing easily in Switzerland’s climate and they’ve been an important part of Swiss cuisine […]

Knöpfli (a sort of Spätzli or Spätzle, as they’re called in Germany) are a firm staple in my family, but

Onions are growing easily in Switzerland’s climate and they’ve been an important part of Swiss cuisine for hundreds of years.

The aspargus season is a much awaited and celebrated yearly event in Switzerland; the season is short and needs to

The humble Käseschnitte has been a Swiss staple for centuries. It’s not as elaborate as the British Welsh Rarebit, but

Laugengebäck is the broader term for any baked goods containing lye. We Swiss eat a lot of lye products –

There are two types of homemade Swiss pasta, they’re called Spätzli and Knöpfli. They’re both made of the same dough

Besides chocolate, there are not many other foods that are as famously Swiss as Käsefondue (cheese fondue). The official cheese

Nüsslisalat (English: nut lettuce, lamb’s lettuce, field lettuce, corn salad) is a staple winter salad in Switzerland. Lamb’s lettuce is

Being member of a local vegetable cooperative means lots of fun and work in the fields, but it also means