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    You are in: Home / Cookbooks / Swiss Recipes Cookbook
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    23 recipes in

    Swiss Recipes Cookbook

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    This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings.

    Recipe #271739

    6 Reviews |  By Elmotoo

    TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes. submitted for ZWT7. a lovely vegetarian dish.

    Recipe #457965

    5 Reviews |  By PanNan

    This recipe is a specialty of Zurich. It is typically served with rosti (Swiss hashbrowns).

    Recipe #456128

    4 Reviews |  By Abi Fae

    For ZWT7. Very simple recipe and similar to what I make on weekends to go with my eggs!

    Recipe #457885

    1 Reviews |  By Chickee

    A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.

    Recipe #178798

    2 Reviews |  By awalde

    Sweet pieces of bread, often sold at street fairs in Switzerland

    Recipe #440295

    This recipe is from Here's a taste of switzerland by Corwynn Darkholme. It has been posted for the ZWT-7 tour of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills.

    Recipe #455095

    1 Reviews |  By Sara 76

    Posted for ZWT7,

    Recipe #457021

    Oepfelbroeisi or apple Rosti is a traditional dish from Switzerland usually served with coffee. Taken from and posted for ZWT7

    Recipe #455357

    This recipe comes from a swiss web site and has been posted here for play in ZWT - 7 World Tour - Switzerland. The swiss typically use Vaudoise Sauscisson (a coarse, cold-smoked sausage with a hearty taste, made exclusively from pork) The Fribourg Saucisson (prepared exclusively with pork and is smoked twice) The Boutefas is another smoked pork pork sausage (this may weigh up to 3 kg) The Sauciesse Aux Choux (made from pork and white cabbage) The Sauciesse au Foie ( pork, pork liver) The Neuchatel Saucisson (is a refined mild sausage and is made exclusively from fine pork) For our purposes I would suggest using pork sausage and smoked pork sausages.

    Recipe #457176

    This recipe is from the canton of Ticino, the southernmost canton of Switzerland and the closest to Italy. Adapted from Cooking the Swiss Way. 1/4 teaspoon turmeric may be substituted for the saffron.

    Recipe #456011

    Few recipes are so locally famous, yet so little known elsewhere, as schnitz un knepp from Pennsylvania. It combines two foods, ham and apples, that are staples of Pennsylvania Dutch cooking. Schnitz means "sliced, dried apples" and knepp is "dumpling". From Heritage of America Cookbook

    Recipe #457045

    1 Reviews |  By Coasty

    Sourced from Simple and hearty barley and bacon soup. Submitted for ZWT7. The original recipe had a whole head of garlic but I reduced this to only 5 cloves of garlic.

    Recipe #458385

    Delicious Swiss jam cookies our family makes for Christmas. My father is from Switzerland, so I grew up with these yummy cookies. I apologize if the time and yield are slightly off; I generally make 2-4 batches at a time, so it takes an entire evening!

    Recipe #351991

    This makes a delightful appetizer or accompaniment to any meal.

    Recipe #457433

    1 Reviews |  By lazyme

    The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.

    Recipe #455064

    A pork and cheese dish from Appenzell in north-east Switzerland. Taken from and posted for ZWT7

    Recipe #455352

    I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.

    Recipe #193371

    I had these little sage fritters at a posh garden party in Switzerland, and they were delicious! I'm making them tonight for starters with the first big sage leaves from my balcony, and thought I'd share the recipe!

    Recipe #304051

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