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 […]
Swiss Cooking
Red Cabbage With Caramelised Chestnuts (Rotkraut und Marroni)
Autumn in Switzerland is the season of hearty food. Lots of restaurants offer game at that time of the year, and both in private homes and restaurants you come across Spätzli/Knöpfli with meat and red cabbage and caramelised chestnuts, which we call Rotkraut und Marroni. This is one of the very few dishes I’ve never […]
Swiss Meat Loaf (Hackbraten)
Hackbraten (Swiss meat loaf) is a classic Swiss dish; in my family it used to a firm favourite for Sunday lunch. When I was a child, we used to buy ours at a butchery in Winterthur. It was by far the best Hackbraten around, but sadly, like so many other butcheries, this one had shut […]
Green Knoepfli And Spaetzli (grüne Knöpfli und Spätzli)
My family loves Knoepfli, and I love them because they’re so versatile. While my basic recipe for Knoepfli (and Spaetzli) can be used for all kinds of dishes, I also love this version with baby spinach and quark; they’re wonderfully green and have the added benefit of some spinach goodness. Recipe by Betty Bossi Recipe […]
Rhubarb Tart (Rhabarberwähe)
It’s April and the rhubarb season has begun – an indicator that spring (I mean the real spring, not the sunny-cold-windy-rainy April early spring) is around the corner. Traditionally, we Swiss use rhubarb mostly for sweet recipes such as rhubarb tart or rhubarb compote. Like all Swiss, we bake a lot of tarts, and the […]