Now after I went through my Swiss cookbook (I only really had one proper cookbook and one mini cookbook that I could find online), I realised one week will not be enough time to get all the recipes I want to try made, so Swiss week has turned into Swiss month.
There is just so much food I want to try, so much delicious food I have to share. Before I started really looking into Swiss food, I didn't know much about it. But I soon realised Swiss food is delicious, it is different from region to region, the food is influenced by their bordering countries France, Germany, Austria and Italy. The food I wanted to try was home style cooking, I enjoyed finding recipes from different regions and villages.
Here are a few photos of my family in Switzerland
My Swiss Sandwich
Bernese Plaited Loaf
Swiss Beef and Mushroom Stew
Vaud Leek and Potato Soup
Bernese Beef Stew
Grison Beef Stew
Homemade Focaccia Pizza
Croutes au Fromage: Ham and Egg Cheese Slices on Wine Soaked Bread
Mushrooms on Toast
Zurich Sliced Veal
Sauteed Chicken from the Ticino
Green Bean Salad
Kartoffelsalat-Swiss Potato Salad
Mashed Potatoes Baked with Bacon
Vin Chaud du Carnaval
Use a french baguet, cut it to the size you would like, then halve lengthwise.
Spread butter on the bottom half, spread mayonnaise on the top half.
Top the bottom half with some ham, then salami, sliced gherkins, salad leaves, slices of cheese like jarlsberg, some hard boiled eggs, season with salt and pepper. Place on the top half of the baguette.
Makes 1 loaf
1 teaspoon sugar
1 cup milk
600g plain flour
pinch of salt
2 egg yolks
Melt butter gently in a small saucepan and remove from heat to cool.
Mix yeast with a little milk until liquid. Add the sugar and 1 beaten egg yolk, the remainder of the milk and the cooled melted butter and mix well.
Add flour and salt to a large mixing bowl. Add the yeast mixture. Mix thoroughly.
Turn onto a clean, floured board and knead until smooth (you can do this in a freestanding mixer with a hook attachment). Cover with plastic wrap and a teatowel, leave to rise in a warm place until the dough has doubled in size, about 2 hours.
Divide the dough into two equal parts and shape into lengths of about 25cm long. Lightly twist ends together, making a plaited loaf shape.
Brush with remaining beaten egg yolk.
Preheat oven to 190C/170C fan forced.
Bake on greased baking tray for about 30-35 minutes until well risen and golden brown.
There’s no fancy technique required for making cheese fondue, just a bit of patience. Take your time between each addition of cheese to allow it to completely melt into the wine before adding more.
1-2 garlic cloves
1/3 cup dry white wine
1/2 teaspoon cornflour
200g cubed Gruyere cheese (or 100g Gruyere and 100g Emmenthal)
Fresh bread, cut into bite sized cubes
First, rub the inside of the caquelon with one or two cloves of peeled and crushed garlic and leave them all at the bottom of the dish.
Pour in the wine, but retain about 1 tablespoon and mix it with the cornflour. Heat the wine gently. When hot, but not boiling, put in the cheese gradually, stirring constantly, melting the cheese before adding more cheese. Lower the heat and add the cornflour in wine. Keep stirring until the cheese is melted, the mixture well blended and creamy and beginning to simmer. It must not boil.
Meanwhile, light the spirit lamp and settle your guests round it, armed with long forks, piles of cubed bread, and a bottle of the same wine used to make the fondue.
When your fondue is creamy place it immediately on your spirit lamp and keep it bubbling gently. Four to six people share a caquelon, each in turn dipping the speared bread cubes into the cheese.
If you drop your bread into the dish you must buy a fresh bottle of wine for the company!
3 leeks, about 1kg
1 litre (4 cups) water
1 litre (4 cups) milk
750g potatoes, peeled, cut into a large dice
Salt and pepper
4 teaspoons chicken stock powder
1/2 cup cream
grated nutmeg (optional)
3 slices bacon, chopped
200g raclette, sliced
Wash and clean the leeks carefully. Cut off all of the green leaves. Bring the green portion of the leeks to the boil in the water. Remove from heat and strain. Reserve the liquid and discard the leaves.
Slice the white part of the leeks and fry lightly in the butter in a large saucepan. Do not allow to brown. Once the leeks have softened, add the water in which the greens were boiled, the milk, and the potatoes. Add the chicken stock powder, season with salt and pepper. Bring to the boil, then reduce the heat and simmer for about 20 minutes.
Chop up the bacon and fry in a little oil until crispy., Drain over paper towels to remove excess oil.
Just before you blitz the soup: Slice the baguette into 1/2-1cm slices. Top with sliced raclette. Place in a 200C/180C fan forced preheated oven until the cheese has melted.
Use a stick blender and blitz until smooth. Return to the saucepan.
Beat together until combined the egg and the cream. While stirring the soup add the cream and egg to the soup. If using nutmeg grate it in now.
Serve hot with cheesy croutons and fried bacon. Chopped chives would be great to.
750g chuck steak
1 large white cabbage
1 tablespoon vegetable oil
100g bacon, rind removed, diced
1 brown onion, sliced
3 bay leaves
Salt and Pepper
1 cup red wine
1 cup beef stock
Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Cut up cabbage into large chunks. Wash well. Bring a large pot of salted water to the boil, add the cabbage in chunks, boil for 5 minutes. Drain and reserve the cabbage, until needed.
Heat the oil in a large saucepan, add the bacon and onions and fry for 2-3 minutes. Add bay leaves, season with a little salt and pepper.
Cut the meat into a large dice and add to bacon and onion mixture. Add wine and stock, bring to the boil and simmer for 1 hour covered.
Now add the cabbage, breaking up the large chunks as you add them to the saucepan, give it a quick stir, cover with a lid and simmer gently for a further 1 hour. serve with crusty bread or with some mashed potatoes.
Start the recipe the day before you want to eat it.
900g potatoes, preferably waxy, not floury ones
3/4 teaspoon salt
2 tablespoons hot water
The day before, place the whole potatoes in their skins in a pot of cold water. Bring to the boil and cook until the potatoes are cooked through, 20-30 minutes. I test with a skewer to see if cooked through. Allow to cool. Refrigerate overnight.
The following day, remove the potato skins and coarsely grate the potatoes on a grater.
Heat the butter in a large frying pan. Gradually add the potatoes and salt. Cook over a low heat, mixing frequently, with a spatula, until the potatoes are soft and yellow.
Press the potatoes with a spatula into a flat cake. Sprinkle with hot water. Cover, and cook over a low heat until the potatoes are crusty and golden at the bottom, about 15-20 minutes. Shake the pan frequently to prevent scorching, and if necessary add more butter to prevent sticking.
Turn into a hot serving dish crusty side up and serve immediately.
Variations: Bacon Rosti: add chopped onion and bacon to the rosti
Cheese Rosti: Add grated cheese to the rosti
Serving suggestions for breakfast and lunch I like it with fried eggs, you can serve it for dinner with Zurich Veal.
700g plain flour
1 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
20g unsalted butter
2 tablespoons extra virgin olive oil
150g unsalted butter
1 Spanish onion
Freshly grated Parmesan cheese
Freshly ground black pepper
Put the Spatzle ingredients except the butter in a large bowl. Beat the mixture with a wooden spoon until it is smooth and some air bubbles have formed. It will take about 10 to 15 minutes, so you will need a bit of elbow grease. Alternatively, use a mixer with a dough hook.
Let the dough rest for about 1 hour, beating it from time to time.
Bring a large pot of salted water to the boil. Put 2-3 tablespoons of the dough into a Spatzle press or ricer, and over the water push the 'little worms' of dough through, cutting them off with a sharp knife. They should be about 4cm long. As soon as they float to the surface of the water, they are cooked. Scoop them out with a slotted spoon into a heated dish. Dot the cooked Spatzle with small pieces of the butter so they don't stick to each other, and keep them warm in a low oven while you continue cooking the rest.
In a frying pan, heat the oil and 25g of the butter. Saute the onion until softened. Add the rest of the butter and the breadcrumbs and cook for about 2 minutes, or until the breadcrumbs are starting to become crisp.
Add the spatzle and cook for a few more minutes. Serve topped with grated parmesan cheese and pepper.
The dough is so good. It is a no knead dough, which is fabulous. The dough is the fluffiest, softest dough/bread you will ever eat. It is amazing. The sauce is delicious to, and very easy to make. And as you spread the sauce on the unbaked dough, as it bakes, it seeps into the dough to create this soft pizza.
This was one of my greatest recipe finds and I know this recipe will be made again and again for my family.
320g plain flour
1/2 teaspoon salt
1/4 cup iced water
24 cocktail frankfurters
Grated cheese (optional)
Sift the flour and salt together. Cut in the butter until the particles are the size of small peas. Add ice water gradually, stirring with a fork until the dough cleans the bowl. Knead lightly. Roll out on a lightly floured board to 3mm thickness. Cut into squares large enough to roll around the cocktail frankfurters. (You can add a little grated cheese on each square if you like, then top with frankfurter). Wrap the frankfurters in the dough. Pinch the ends together. Prick with a fork. Bake in a preheated hot oven (205C/185C fan forced) for 10 to 15 minutes. Serve hot.
1 slice of bread, one day old at least
2-3 tablespoons white wine
Butter, for frying
Mild French Mustard, to taste (optional)
1-2 slices ham
2-3 slices Swiss Cheese, preferably Gruyere
Salad, to serve
Pour the wine into a soup plate. Dip one side of bread into the wine. Lightly spread the top side of the bread now with mustard, if using.
Place around a tablespoon of butter in a frying pan. Turn the heat onto medium. Once the butter has melted, place the bread, wine side down into the frying pan.
Place ham to cover the bread slice, then top with the cheese.
Fry, covered, until the bread is golden and crisp underneath and the cheese has melted.
Meanwhile, fry your egg.
Once the croutes is ready, top with your fried egg before serving. Serve with a simple green salad or some pickles.
4 slices bread
250g cleaned mushrooms (any sort you prefer or a mixture of several sorts), sliced
1 small onion, diced
25g plain flour
1/2 cup chicken stock
1/2 cup dry white wine
1/4 cup thickened cream
Fry the bread lightly on both sides in half the butter. Set aside. Chop onion and fry in rest of butter. Add mushrooms to pan, and fry until all liquid is evaporated. Stir in flour. Gradually blend in stock and wine. Season to taste. Add the thickened cream. Pour the mushroom sauce onto the bread, sprinkle with a little chopped parsley and serve at once.
750g thinly sliced, bite sized pieces of veal
3 tablespoons butter
1 onion or 2 shallots, chopped
250g mushrooms, sliced
1/2 cup dry white wine
1 cup cream
1/4 small lemon, zested
Salt and Pepper
Fry veal quickly in butter until golden. Reserve on hot dish. Fry the onion and mushrooms lightly. Season well. Add wine and simmer until sauce reduces at about half, stirring constantly. Add cream and heat, but do not boil. Add meat and lemon zest. Mix ingredients, heat through and serve at once, garnished with chopped parsley.
1.2kg chicken pieces, I like to use thighs and drumsticks
225g bacon, diced
1 tomato, peeled and chopped
1 cup dry white wine
salt and pepper, to taste
1/2 teaspoon chopped thyme
2 teaspoons oil
Pappardelle or rice, to serve
Put the oil in a heavy casserole pot, heat, then add the chicken pieces and bacon. Cook, covered, over low heat, stirring frequently, until the chicken pieces are golden.
Add all the other ingredients. Simmer, covered, for about 25-30 minutes or until the chicken is cook through.
Put the chicken on a heated dish. Skim any excess oil from the sauce.
Place the cooked pasta or rice on a serving dish, place chicken on top. Pour the sauce over the top. Serve with a simple green salad.
700g green beans
1/2 cup olive oil
2-3 tablespoons white wine vinegar, or more, to taste
Salt and Pepper
1 teaspoon mustard
1 medium red onion, finely chopped
2 tablespoons parsley (optional)
Cook the beans in boiling salted water until they are tender but still crisp.
Make a dressing with the oil, vinegar, salt, pepper, mustard, onion and parsley.
Drain the cooked beans and put them in a bowl. While they are still hot, toss with the dressing. (If the beans are allowed to cool, the salad will not be as flavourful). Let stand at room temperature for 2 hours. Do not chill.
900g potatoes, peeled and sliced into 5-6mm slices
1/2 cup chicken stock
1/4 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon dried or fresh dill
Place potato slices in cold salted water in a large saucepan. Bring to the boil over medium heat, simmer until just cooked, about 10-12 minutes.
Meanwhile, heat the chicken stock until just boiling.
When potatoes are cooked, drain and place the potatoes in a bowl, pour over the chicken stock. Leave for 45 minutes for the stock to absorb into the potatoes.
Combine all the dressing ingredients in a bowl, whisk to combine. Pour over potatoes, gently mix it through.
1/2 cup thick cream
Angelfood cake or ladyfingers
Orange slices, strawberries, bananas, pineapple chunks-fruit should be well drained
Break the toblerone into seperate triangular pieces. Combine with the cream in a saucepan. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.
Spear the dunkables on fondue forks or skewers and dunk into the chocolate.
2 cups full cream milk
1 teaspoon vanilla bean paste
Sugar, to taste
100g unsweetened cooking chocolate (preferably Swiss)
Heat milk with vanilla bean paste and sugar in a small saucepan until almost boiling.
Melt chocolate in a double saucepan. Pour milk mixture onto melted chocolate, whisking well.
Pour it all back into the milk saucepan and bring to the boil, whisking to form a good froth on top.
Serve piping hot.
Now there was so much more I would have liked to try, but I ran out of time. I'll do a Part 2 for Switzerland one day.