From a Swiss magazine with a lot of very "Swiss" ingredients!
Can be served simply with some green salad.
Note: You can use your favorite pie crust or make a dough with 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 1/4 cup vegetal oil, 1/2 teaspoon salt and 1/3 cup cold water.
This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!.
The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something.
Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany’s day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)
These are very special bars developed by the local spice merchants and made with lots of honey - very sweet, they taste just wonderful...
The Leckerli was invented between 1431 and 1449. It was used to feed church dignitaries when the pope was in Basel.
The Fastenwähe or Fastenwaje is a carnival caraway-seed pretzel. We get to enjoy it in the region of Basel only around this time of year.
The Fastenwähe made it's very first appearance way back in the year 1554 in the Swiss Rheinfelden 20 km away from Basel (Switzerland).
More about history (in german): http://www.foodnews.ch/x-plainmefood/30_produkte/Fastenwaehe.html
One of the favorites of my children.
It's a really versatile recipe and feel free to adapt it to your ingredients.
If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.
Homemade spaetzle are quick to prepare and really very good.
Serve topped with cheese and/or fried onions…or plain with butter…or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)…or…..
The “Urner Pastete” is a traditional farmer recipe of the region of Uri (Switzerland) that was prepared in the colder season.
In this recipe you will find 3 kinds of grapes products: raisins, juice and brandy.