130 swis recipes

A 15-minute omelet filled with melted Swiss cheese, cool sour cream, and fresh chives. Three ingredients, one pan, and a breakfast that feels like brunch at a bistro.

This easy-to-follow recipe makes the most basic and the most delicious roesti.

A mixture of parsley, oregano, and scallions is added into the shredded potato, sprinkle the smoked cheddar on top at the last a few minutes. Use regular cheddar cheese if you don't have smoked cheddar.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.

Summer white bean soup with sauteed celery, swiss chard or kale, a splash of rice vinegar, and a hint of liquid aminos. Light, vegetarian, naturally high in fiber and gentle enough for warm weather.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Five cheeses made these tarts super cheesy, oozy and tasty. We made our own pastries that were buttery and flakey, also we used mini tartlets instead of 9-inch tart pan.