Recipes for the Swiss family kitchen
Everyday recipes with honest amounts, substitutes for the ingredients you are missing, and answers to the questions that actually come up while cooking. Save any of them to your own recipe collection — together with everything else you find: from any recipe site, your cookbook, or Cookidoo.
Swiss Cheese Fondue (moitié-moitié) — Creamy, Never Splits
Make Swiss cheese fondue moitié-moitié at home: Gruyère and Vacherin, white wine, cornflour. With the trick against splitting and the amounts per person.
Raclette at Home: Amounts per Person and the Best Sides
Raclette for 4: 200 g cheese and 200 g boiled potatoes per person, plus sides that actually work. With shopping amounts and prep.
Fondue Chinoise with Five Sauces — Broth, Meat and Amounts
Make fondue chinoise at home: 200 g meat per person, a strong broth and five sauces done in 15 minutes. Cocktail, curry, garlic, herb, tartare.
Bündner Barley Soup — Creamy Like the Ski Hut's, in One Pot
Make Bündner barley soup at home: pearl barley, Bündnerfleisch, bacon and root vegetables in one pot. Creamy without flour, freezes perfectly, 70 minutes.
Capuns — the Graubünden Original with Chard and Salsiz
Make Capuns at home: spätzle dough with Salsiz and Bündnerfleisch wrapped in chard leaves, cooked in stock and milk, finished under cheese. Step by step.
Bündner Pizokel with Bacon and Cabbage — in 40 Minutes
Make Pizokel at home: Graubünden's spätzle from flour, egg and milk, scraped off a board and tossed with bacon, cabbage and mountain cheese.
Swiss Wurst-Käse-Salat — the Pub Original in 15 Minutes
Make Swiss sausage and cheese salad: Cervelat, Gruyère, onions, gherkins and a dressing of vinegar, oil and mustard.
Swiss-Style Potato Salad — with Stock, No Mayonnaise
Make potato salad the Swiss way: warm potatoes steeped in hot stock with vinegar and onion. Creamy without mayonnaise, in 40 minutes. With a mayo variation.
Suure Mocke — Bernese Sour Beef Roast, Marinated Three Days
Make Suure Mocke: beef roast marinated three days in red wine and vinegar, then braised for 2.5 hours. Gingerbread in the sauce, mash alongside.
Swiss Beef Stew (Rindsvoressen) — Tender on Its Own in the Oven
Make Swiss beef stew: cubed beef seared, then braised in red wine and stock for 2 hours in the oven until it falls apart.
Homemade Apple Sauce — No Sugar, in 20 Minutes
Make apple sauce from 1 kg apples, lemon and cinnamon, no sugar. In 20 minutes, with tips on varieties, storage and freezing.
Kohlrabi in Cream Sauce — the Vegetable Children Eat, in 25 Minutes
Kohlrabi in cream sauce: kohlrabi batons simmered in stock and bound with cream and nutmeg. The mild side dish children like too, in 25 minutes.
Swiss Chard Gratin (Krautstiel) — Baked Under Cheese in 40 Minutes
Make a Swiss chard gratin: stalks and leaves cooked separately, baked under béchamel and Gruyère. The summer vegetable dish, in 40 minutes.
Swiss Beetroot Salad (Randensalat) — with Cooked Beetroot, Apple and Horseradish
Make Swiss beetroot salad from cooked beetroot, apple, onion and a dressing with horseradish and caraway. In 15 minutes, keeps three days.
Lamb's Lettuce with Egg and Bacon — the Swiss Winter Salad in 15 Minutes
Lamb's lettuce with egg and bacon: washed lamb's lettuce, crispy bacon, hard-boiled eggs, a dressing with cream and vinegar.
Cucumber Salad with Cream and Dill — Crisp Instead of Watery
Make cucumber salad with a cream and dill dressing: slice the cucumber thinly, salt it, let stand 15 minutes, squeeze. The trick against the puddle.
Greek Salad — with Feta, Olives and No Lettuce
Greek salad like in Greece: tomatoes, cucumber, pepper, red onion, olives and a slab of feta, with olive oil and oregano. No lettuce, no vinegar. In 15 minutes.
Chicken Caesar Salad — the Dressing Without Raw Egg
Homemade chicken Caesar salad with romaine, seared chicken breast, croutons and Parmesan. The dressing without raw egg, with anchovies, in 25 minutes.
Couscous Salad — with Vegetables, Feta and Mint, in 20 Minutes
Make couscous salad: couscous steeped in hot stock, with cucumber, tomatoes, pepper, feta and mint, lemon dressing.
Quinoa Salad with Avocado and Feta — Filling, in 25 Minutes
Make quinoa salad: quinoa rinsed and cooked in stock, with avocado, cherry tomatoes, cucumber, feta and a lemon dressing.
Ratatouille — Each Vegetable Fried Separately, That Is the Trick
Make ratatouille with aubergine, courgette, pepper and tomatoes. Why the vegetables are fried separately so they do not turn to mush.
Vegetable Lasagne — with Courgette, Spinach and Béchamel, Not Watery
Vegetarian lasagne with courgette, spinach, pepper and tomato sauce. Why vegetable lasagne turns watery and how to avoid it: fry the vegetables first.
Homemade Pesto Genovese — It Stays Green with One Trick
Make basil pesto at home: basil, pine nuts, Parmesan, garlic, olive oil. Why it browns and how to keep it green. In 10 minutes, with a cheaper walnut version.
Mushroom Risotto with Porcini and Button Mushrooms — in 35 Minutes
Make mushroom risotto: dried porcini for flavour, fresh button mushrooms for bite, the soaking water in the stock.
Asparagus Risotto with Green Asparagus — the Spring Meal in 30 Minutes
Make asparagus risotto with green asparagus, lemon and Parmesan. The stalk ends simmer in the stock, the tips go in at the end. April to June, in 30 minutes.
Gnocchi Skillet with Tomatoes and Mozzarella — in 20 Minutes
Gnocchi skillet with cherry tomatoes, garlic, spinach and mozzarella in 20 minutes. Chilled gnocchi fried straight in the pan — crisp, no boiling.
Goulash — with as Much Onion as Beef, Braised for 2 Hours
Homemade goulash: stewing beef, onions, paprika, caraway, marjoram, 2 hours in the oven. Why the onions are the sauce and no flour is needed. Better on day two.
Stuffed Peppers with Mince and Rice — from the Oven
Stuffed peppers with mince, rice, onion and cheese, baked in tomato sauce. Why the peppers turn soft and the filling stays moist.
Mince and Potato Bake — Shepherd's Pie the Swiss Way
Mince bake with mashed potato: mince with carrot, peas and tomato sauce, covered with mash and baked under cheese.
Homemade Burgers — Juicy Patties, Just Beef and Salt
Homemade burgers: patties from pure minced beef without egg or bread, toasted buns, cheese, sauce, salad. Why patties turn dry and how to keep them juicy.
Chicken Fajitas — with Peppers and Onions from One Pan
Homemade chicken fajitas: marinated chicken seared with peppers and onions, in warm tortillas with guacamole and soured cream. In 30 minutes.
Chicken and Prawn Paella — in the Pan, Without Stirring
Homemade paella with chicken, prawns, pepper, peas, saffron and short-grain rice. Why you do not stir, how the crust forms on the base and which rice.
Moussaka — Aubergine, Mince and Béchamel from the Oven
Homemade moussaka: aubergines roasted in the oven instead of fried, a minced meat sauce with cinnamon, thick béchamel on top.
Gazpacho — Cold Tomato Soup for Hot Days, No Cooking
Homemade gazpacho: ripe tomatoes, cucumber, pepper, bread, olive oil and sherry vinegar in a blender, chilled 2 hours.
Tzatziki — Thick and Creamy, Because the Cucumber Gets Squeezed
Make tzatziki from Greek yoghurt, grated cucumber, garlic, olive oil and dill. Why it turns watery and how to avoid it: salt and squeeze the cucumber.
Stuffed Courgettes with Mince and Feta — from the Oven
Stuffed courgettes with mince, rice, feta and tomatoes, baked in the oven. What to do with the big courgettes from the garden, in 50 minutes.
Aubergine Parmigiana — Layered with Tomato Sauce and Mozzarella
Homemade aubergine parmigiana: aubergines roasted in the oven, layered with tomato sauce, mozzarella and Parmesan, baked 30 minutes.
Creamy Cauliflower Soup — No Cream, Using the Whole Head
Make cauliflower soup from a whole cauliflower including the stalk, potato, onion and stock, blended. Creamy without cream, in 30 minutes.
Lentil Soup with Wienerli — the Swiss Winter Soup in 40 Minutes
Homemade lentil soup with brown lentils, carrot, celeriac, leek, bacon and Wienerli sausages, finished with vinegar.
Creamy Porridge — Oatmeal in 10 Minutes, with Milk and Water
Homemade porridge: oats stirred in milk and water for 8 minutes, with salt, cinnamon and honey. The ratio that makes it creamy rather than gluey.
Pumpkin Soup — Creamy, Warming and Ready in 30 Minutes
Creamy pumpkin soup from one pot: with butternut or Hokkaido, a little ginger and cream. Ready in 30 minutes and ideal for freezing.
Älplermagronen — the Swiss Classic in 30 Minutes
Älplermagronen with potatoes, cream and mountain cheese: the Swiss classic in one pan, ready in 30 minutes. Served with apple sauce, as it should be.
Baked Pumpkin Risotto — No Stirring
Baked pumpkin risotto: 10 minutes of prep, 35 minutes in the oven, no stirring. The creamy autumn classic that cooks itself.
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