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Switzerland (Swiss Recipes)

World Cuisine Recipes

   Swiss cuisine has strong influences from German, French and Italian cookery and much of Swiss cooking is related to the cuisines of the countries neighbouring the cantons. "Food and drink keep body and soul together" is a proverb often displayed in kitchen and dining rooms at Swiss homes. It shows that they take food seriously and meals are the center of family life. In Switzerland, breakfast typically includes bread, butter or margarine, marmalade or honey, maybe some cheese or cereals, plus milk, cold or hot chocolate, tea or coffee. Lunch may be as simple as a sandwich or a birchermüesli or it could be a complete meal. Depending on what people had for lunch, dinner can be a full main course or just some bread, cheese, maybe some dried meat or any other light meal.
Swiss Cottage Soup
Servings: 6
10 potatoes
2 onions
One handful of wild spinach
One handful of nettles
1 liter of milk
2 liters of water
200 g of cornets
Gruyere cheese cut into strips
Cooking Instructions:
Cook cubed potatoes in water, milk and salt. Add thinly sliced onions. Cut nettles into slices. Add nettles and spinach to potatoes and cook for 45 min. to an hour. Add the cornet and cook another 10 min. Add the cream and lower heat to a simmer. Place sliced cheese on a plate and pour soup over cheese. You can add bacon to vary taste.
Vacherin Cheese Fondue
Servings: 4
1 kg of vacherin cheese
2-3 dl of water
Cooking Instructions:
Heat the water in an iron pot. Add vacherin cheese and melt slowly. Be sure to stir constantly. Add tepid water if necessary. The cheese should become oily, creamy, and even a bit sticky and agreably warm. The Vacherin Fondue is served in a chafing dish. Important: keep temperature of chafing low. Cheese is not to boil again. Fondue is served with bread or with unpeeled potatoes.
"Half-and-Half" Cheese Fondue
Servings: 4
400 g Gruyère cheese
400 g Fribourg Vacherin cheese
1 clove of garlic
3 decilitres white wine
15 g potato starch
Kirsch and pepper
Cooking Instructions:
Rub the fondue pot with the peeled clove of garlic and then leave it in the pot (clove according to taste). In the pot, mix together the Gruyère, potato starch, and white wine, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch and pepper. Place on a gas ring and be sure the temperature of the mass remains steady.
Zopf (Bread)

1 kg (2.2 pounds) white flour
1 tablespoon salt
20 to 30 gr (0.7 to 1 ounce) yeast, broken in small pieces
1 teaspoon sugar
125 gr (4.4 ounces) butter or margarine, soft
6.5 to 7dl (0.7 to 0.75 quarts) milk
1 yellow of an egg, diluted
Cooking Instructions:
For 2 bread, about 800 g:
Mix flour and salt in a bowl, add yeast, sugar, butter and milk, knead to a soft dough. Needs about 10 minutes by hand, 4 to 5 minutes when using a machine. Cover and let grow for about one hour until size has doubled. Cut dough in two or four pieces of the same size. Weave as shown below. Put bread on a sheet metal, covered with backing paper, sweep with water. Let grow again for about 30 to 60 minutes. Before baking, sweep with the yellow of an egg. Bake for about 45 to 55 minutes in the lower part of the pre-heated oven at about 200 degree Celsius (400 degree Fahrenheit). Serve within 2 to 3 days.
Swiss Onion Soup

3 cups thinly sliced onion
1 garlic clove, minced
3/4 teaspoon dry mustard
1 1/2 teaspoons salt
5 tablespoons unsalted butter
2 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk, scalded
1/2 teaspoon prepared horseradish
1 tablespoon dry sherry
1 1/2 cups gruyere cheese, grated
1/2 teaspoon fresh ground white pepper
1/2 teaspoon soy sauce
3 drops Tabasco sauce
1/4 teaspoon worcestershire sauce
Cooking Instructions:
In a kettle cook the onion and the garlic with the mustard and the salt in 2 tablespoons of the butter over moderate heat, stirring, for 10-12 minutes, or until the onion is softened. Add the chicken stock and simmer the mixture, covered, for 20 minutes. In a separate saucepan melt the remaining 3 tablespoons of butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Remove the pan from the heat, whisk in the scalded milk, and simmer the mixture, whisking, for 7 minutes. Add the horseradish, the Sherry, and the Gruyere and combine the mixture well. Add the cheese mixture to the onion/chicken stock kettle, stir in the pepper, soy sauce, Tabasco, and the Worcestershire sauce, and simmer the soup, stirring for 10 minutes.
Alpine Macaroni

3 potatoes, scrubbed
1 (12 ounce) package uncooked elbow macaroni
2 tablespoons butter
2 large onions, peeled and sliced
1 clove garlic, minced
1/2 cup shredded Gruyere cheese
3/4 cup heavy cream
Salt and pepper to taste
Cooking Instructions:
Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside. Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside. Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon salt
2/3& cup grated swiss cheese
1 egg
1/2 cup milk
1/2 cup molasses
4 tablespoons melted shortening
Cooking Instructions:
Sift together the dry ingredients.Beat the egg and milk and molasses.Combine this mixture to the dry ingredients,stirring constantly. Add the melted shortening and last fold in grated Swiss cheese. Fill the greased muffin tins halfway and bake at 375 degreesF for 15-20 minutes.
Basler Mehlsuppa


4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
Salt and pepper to taste
Cooking Instructions:
In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat. In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes. Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.
Chrabeli (Swiss Anise Crescent Cookies)

3 eggs
1 1/2 cups sugar
1 tablespoon kirsch (cherry brandy)
1 dash salt
1 1/2 teaspoons anise seed
1 1/3 cups all-purpose flour
Cooking Instructions:
In a large bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 10 minutes. Stir in the kirsch, salt, and anise seed. Use a sturdy spoon to stir in the flour. Add additional flour if needed to form a soft dough. Cover the dough with plastic wrap, and refrigerate overnight. Divide the dough into two 1/2 inch thick ropes, and cut each rope into 2 inch long pieces. Place the pieces onto the prepared baking sheet, and cut three diagonal slits into one side of each piece. Bend the cookies to open the slits, flaring out the cuts. Cover loosely with a tea towel and allow to dry in a cool area for 24 hours. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet. Bake the cookies in the preheated oven for 15 minutes. They should not turn brown on top, and be only lightly colored on the bottom. Remove from the oven, and let stand in a cool place for 3 or 4 days. They will be rock hard at first, but will soften over time. Place the cookies in a cookie tin separated by sheets of waxed paper. Age 2 to 3 weeks to allow the flavor to mature.
Emmentaler and Asparagus Frittata

8 egg
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces emmenthaler cheese, shredded (1 cup)
1 tablespoon butter
1 cup sliced mushroom
1/4 cup chopped shallot or red onion
12 fresh asparagus spear, cut into 2-inch lengths (about 8 ounces)
Cooking Instructions:
Preheat broiler. Beat eggs, milk, salt and pepper in a medium-size bowl until blended. Stir in 1/2 cup cheese. Set aside. Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus. Cook and stir 3 minutes until vegetables are crisp, yet tender. Reduce heat to medium and pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Place skillet under broiler. Broil 2 minutes or until top is set but not brow. Top with remaining 1/2 cup cheese. Let stand until cheese has melted. Cut into 6 wedges.
Grison Beef Stew

1 1/2 pounds beef brisket
1 large head cabbage
1 tablespoon margarine
8 ounces bacon, cooked and cubed
1/2 cup sliced onion
3 bay leaves
Salt and pepper to taste
1 pinch ground nutmeg
1 cup red wine
1 cup beef stock
Cooking Instructions:
Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg. Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.
Claypot Swiss Chicken and Mushrooms

1 1/2 kg chicken thigh pieces
1/4 cup flour
1/2 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon marjoram
1/2 teaspoon garlic salt
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
6 green onion, chopped
500 g mushroom, sliced
1/4 cup white wine
500 ml sour cream
125 g swiss cheese, grated
Cooking Instructions:
Presoak pot, top and bottom, in water for at least 15 minutes. Shake chicken pieces in bag containing the flour, oregano, paprika, marjoram and garlic salt. Keep the remaining flour mixture. Brown the chicken pieces in a frying pan, quickly, with the olive oil. Add the salt and pepper to taste. Place the browned chicken in the claypot, add the chopped green onions and the sliced mushrooms to the claypot. To the chicken drippings in the frying pan add the rest of the flour mixture to cook out slightly. Once cooked add the white wine and sour cream until sour cream has just melted and mixed through. Pour this whole mixture over the chicken. Spread the grated swiss cheese over the chicken and place the covered pot in a cold oven. Set the temperature to 250C or 480F and cook for approximately 45 minutes or until chicken is cooked to your liking checking after 30-35 minutes. I like to drain any oil accumulated from the chicken, sour cream and cheese and to do this I blot with paper towels.

4 eggs
1 1/4 cups white sugar
1 1/8 cups butter, melted and cooled to lukewarm
1 pinch salt
4 cups all purpose flour
1 1/2 teaspoons grated lemon zest
2 egg yolks, beaten
Seasonal colored sprinkles
Cooking Instructions:
Whisk the eggs in a large bowl. Blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flour and lemon zest. Cover and refrigerate for at least one hour or, preferably, overnight. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet. On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles. Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

1 1/8 cups butter
1 cup confectioners' sugar
2 teaspoons vanilla sugar
1 pinch salt
1 egg white
3 1/8 cups all-purpose flour
1 cup fruit preserves, any flavor
1/3 cup confectioners' sugar for decoration
Cooking Instructions:
To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed. Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color. Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour. Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles. Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes. Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.

World Cuisine Recipes


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