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, […]
traditional Swiss food
Pastetli Mit Brätkügeli (Swiss Pasties With Sausage Meat)
From special occasion food to retro food Pastetli are a bit of a retro food in Switzerland these days. When I was a child in the 1980ies, my mum made them regularly, mostly on Sundays or when we had guests over, but these days this is one of the Swiss meals that has been replaced […]
Vier Stränge Zopf (Four String Braided Bread)
There are many ways to braid the Swiss Zopf bread. The most usual one is the one made of two strings, you can find the instructions here. Another option is a Zopf with four strings. It’s not as difficult as it sounds, and we show you here how to do it. First, prepare your Zopf […]
Pastry Coated Pork Fillet (Filet im Teig)
Filet im Teig (pastry coated pork fillet) is, besides meat fondue and cooked ham with potato salad, what the Swiss in the German speaking part traditionally eat at Christmas. It’s easy to make and it can be prepared in advance and stored in the fridge until it’s being baked, which makes this dish a great […]
Cherry Tart (Chriesiwähe)
I bake a lot of fruit tarts, in the colder months either with apples or with frozen fruit. One thing I dearly missed when we lived in London was the large selection of frozen fruit available in Switzerland. Here you can get frozen cherries, Zwetschgen (plums), rhubarb, apricots and various kinds of berries. My fruit […]