Archives For SWISS


This dish is usually referred to as the Swiss version of mac`n cheese.
I like it sprinkled with a lot of fried onion and the apple sauce separate.
You`ll find there are a lot of varieties in this dish when served in restaurants, Berghütte, Chalets or in the cafeteria at the ski resort.
One thing the most likely have in common is that they will never taste as good as the one you make at home. It´s easy and tasty – try it!

This recipe serves 4.

What you need:

* 4 big waxy potaoes
* 350 g macaroni
* 200 g cheese (like mild Tilsitter)
* 1.5 dl single cream
* Nutmeg
* Salt & Pepper
* 2 onions
* Apple sauce

What you do:

Heat oven to 200° C (See conversion table for F or Gas mark)
Peel and cut the potatoes into medium squares and boil in hot water for about three minutes.
Add the macaroni to the boiling water and cook for as long as the interactions on the package says.
Pour the water out and replace with the cream, add half of the cheese and season to taste with nutmeg, salt and pepper.
Don`t let it cook long, just blend it all well without smashing up the potatoes too bad.
Place the mix in a casserole (ovenware) topping it of with the remaining cheese.
Have it bake in the preheated oven for about 15 minutes or till cheese on top is golden and a little crisp.

The onions serve as tasty decoration.
Slice onions in thin rings and fry in a little oil. Have it go golden and crispy and sprinkle a little salt over before serving on top of the älplermagronen.

Apple sauce
* 8 apples
* 1 cup of water
* 3 tablespoons coats brown sugar
* 1 cinnamon stick
* 1 lemon, juice and peel
* Pinch of salt
* Fresh nutmeg, to taste

Peel and cut the apples in cubes. Boil apple with water, cinnamon, sugar, lemon juice and peel in a covered saucepan at low heat until soft. About 20 minutes. Throw out lemon peel and cinnamon stick. Puree. Cool the applesauce before serving either on top of the älplermagronen or in a separate bowl.


Beer Fondue

14 January, 2013 — 3 Comments


Why not try something new?
I was turned on to this recipe from a good friend and urge you to try it too.

What you need:

* 4 cloves of garlic, cut in halves
* 2 dl lager beer
* 2 dl dark beer
* 300 gr. Greyerzer grated cheese
* 300 gr. Chester cheese
* 200 gr. Freiburger Vacherin
* 2 – 3 Teaspoon cornstarch
* 0.5 dl Kirsch
* 600 – 900 gr. pretzels, depending on size
* Season with pepper, nutmeg and maybe a little cayenne

What you do:

Rub the fondue pot well with the garlic.
Add the beer and cheese together in the pot and bring to a boil, stirring constantly, and simmer until the cheese is dissolved into the beer.
Mix the Kirsch with the cornstarch and add to the cheese+beer mix, stirring constantly until the fondue “smooth”.
Season to taste and serve immediately.

Break the pretzels into bite sizes and with a fondue fork dip into the pot.

Tip: If you like you can add chopped scallions to the cheese mix.


Rice Casimir

5 December, 2012 — 1 Comment


My mother in-law makes a very tasty rice Casimir so no wonder it`s a favorite dish of my husbands.
It`s easy to make and and it takes the time the rice uses to cook.
You can spice it up or down depending on your guests palette and add what ever vegetables and fruits you like.
Here is a general recipe:

What you need:

2 cups rice (boiled)
1 red onion (minced)
4 chicken breasts dice into small pieces (you can perfectly well use veal)
1 tsp curry spice
1 cup cream
Salt & pepper & sugar (if the curry makes the sauce bitter then add sugar)

What you do:

Saute chicken under medium heat with diced onions (use 1 tablespoon oil) until it’s brown on both sides, add curry, cream and other spices. Cook about 5 to 7 minutes; when meat is tender, add fruit slices and serve over rice.


Happy new year!

5 January, 2012 — Leave a comment

We`re a few days into 2012 now and I hope you`re all off to a good start.

I`m wondering what you had to eat on the last day of 2011?
What was your new year´s eve meal?

We had the usual “Partygrill” which is always a hit.
You can have variations of meat, fish and vegetables and make it yourself on the table grill.
Add cheese if you like, but we didn`t as it tends to be too much.
Cheese is good if you do the reclette thing with potatoes, onions and bacon.

We had three sauses with selfmade Mayonnaise as base.

How to make mayonnaise:

2 egg yolkes
5 dl oil (I prefer to use sunflower oil. Olive oil will give a bitter taste which doesn`t go well with every sause.)
Crème fraîche
Juice from one lemon

Place the yolks in a big bowl.
The trick is to add the oil VERY slowly at first, while constantly whisking the yolks. Add the oil too fast and your emulsion will break.
It helps being two on the job.
When the batter gets heavy to whisk add a spoon of Crème fraîche and a little lemon juice.
Then continue with the oil.

Divide the mayo in smaller bowls and add the desired flavour.
In our case: curry, freshly chopped parsley and garlic.
Salt and pepper helps bring out the taste.

Place cold and let it set for an hour or two before serving.