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    You are in: Home / Cookbooks / ZWT Switzerland
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    11 recipes in

    ZWT Switzerland

    created for zwt7.

    Displaying up to 20 pages of results. To see all results, or register.
    5 Reviews |  By Elmotoo

    A richer, Swiss version of a French classic.

    Recipe #458303

    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

    6 Reviews |  By Elmotoo

    A traditional Swiss recipe submitted for ZWT7. From a recipe handout from the GLOBUS chain of department stores in Switzerland.

    Recipe #457958

    2 Reviews |  By Elmotoo

    A traditional Swiss recipe submitted for ZWT7. If necessary, suitable substitutes for the Appenzeller cheese would be Emmental, Gruyere or raclette cheese.

    Recipe #457962

    This is reputedly a never fail, sure to impress dessert! Submitted for ZWT7.

    Recipe #458302

    Found on a Swiss foodie site. :)

    Recipe #458305

    1 Reviews |  By Elmotoo

    Found on a Swiss website for ZWT7. :) This recipe can easily made either meatless or with meat by replacing part of the mushrooms with small pieces of veal.

    Recipe #457916

    Pork tenderloin with Grisons cheese. Bündner bergkäse is an award winning cheese made from cows’ milk in the canton of Graubünden (Grissons) where the cows feed on Alpine herbs. It is produced by small businesses from 30 valleys. The cheese, which is semi-hard and matured for up to 9 months, is available in mature, mild and aromatic varieties, as well as half-fat and quarter fat. As near as I can determine, gruyere cheese would be a good substitute.

    Recipe #458307

    Veal and egg rolls from the Obertoggenburg Valley in Switzerland. These are intended to be a 1st course.

    Recipe #458306

    aka 'Bundner Mehlsuppe'. Published by the Chur Chapter of the Swiss Womens' Institutes. submitted for ZWT7.

    Recipe #457959

    Gammon soup from Geneva. 'Gammon' = ham. :) You can substitute parsley for the chervil, if necessary. Be very careful with the salt - you may find that you do not even need any if the gammon/ham is fairly salty.

    Recipe #458308

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