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.
Bircher Muesli — the Original with Grated Apple
Make Bircher muesli like the original: soak oats overnight, grate apple with the skin, yoghurt and nuts. 10 minutes in the evening, ready in the morning.
Swiss Käseschnitte — Baked Cheese Toast with a Fried Egg in 25 Minutes
Käseschnitte like in a mountain hut: bread soaked in white wine, baked under cheese, fried egg on top. The simplest Swiss supper, in 25 minutes.
Homemade Spätzli and Chnöpfli — Dough in 5 Minutes
Homemade Spätzli with four ingredients: flour, eggs, milk, salt. With a press or off the board, the right dough that does not stick, and the trick for freezing.
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.
Chicken Strips in Cream Sauce — Tender, in 25 Minutes
Chicken strips in a mushroom cream sauce in 25 minutes. Why the chicken turns tough and how to keep it tender, plus curry, mustard or herb variations.
Beef Stroganoff — Strips of Beef with Paprika, Gherkins and Cream
Beef stroganoff in 30 minutes: strips of fillet or rump, onions, mushrooms, paprika, gherkins and soured cream. Which cut keeps it tender.
Swiss Fotzelschnitten — Stale Bread, Egg and Cinnamon Sugar in 15 Minutes
Make Swiss Fotzelschnitten: stale bread soaked in milk and egg, fried golden in butter, with cinnamon sugar and apple sauce.
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.
Bratwurst with Onion Gravy — the Swiss Pub Sauce in 20 Minutes
Bratwurst with onion gravy like the pub's: veal bratwurst in the pan, with onions slowly browned and reduced with stock and red wine into a gravy.
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 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.
Swiss Carrot Salad (Rüeblisalat) — Finely Grated with Lemon, in 10 Minutes
Make Swiss carrot salad: finely grated carrots, a dressing of lemon juice, oil, mustard and a little honey. The salad every child eats, in 10 minutes.
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.
Lentil Salad with Feta — Warm or Cold, Keeps Three Days
Make lentil salad with green lentils, carrot, feta, spring onions and a mustard-balsamic dressing. High in protein, cheap, in 30 minutes.
Spaghetti Carbonara — No Cream, No Scrambled Egg, in 20 Minutes
Spaghetti carbonara like in Rome: egg yolk, pecorino, bacon, pepper, no cream. With the trick that keeps the egg creamy instead of scrambling. 20 minutes.
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.
Spaghetti Aglio e Olio — Four Ingredients, 15 Minutes, No Shopping
Spaghetti aglio e olio: garlic slowly in olive oil, chilli, parsley, pasta water. Why the garlic must not brown and how the sauce turns creamy.
Penne all'Arrabbiata — Spicy, from the Store Cupboard, in 25 Minutes
Make penne all'arrabbiata: garlic, chilli and tinned tomatoes in olive oil, cooked 20 minutes, tossed with penne.
Mac and Cheese — Macaroni in Cheese Sauce, Creamy from the Pan
Homemade mac and cheese: macaroni in a cheese sauce of béchamel, Gruyère and cheddar, in 25 minutes from the pan or baked.
Basic Risotto — Creamy in 30 Minutes, with a Saffron Variation
Make risotto at home: carnaroli rice, onion, white wine, hot stock a ladle at a time, butter and Parmesan. Why it does not go creamy and how to fix it.
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.
Egg Fried Rice — from Leftover Rice, in 15 Minutes
Egg fried rice with peas, spring onions and soy sauce, in 15 minutes. Why it only works with cold day-old rice and how to keep it from going mushy.
Chicken Nasi Goreng — with a Fried Egg and Kecap Manis, in 25 Minutes
Make nasi goreng at home: fried rice with chicken, kecap manis, sambal, spring onions and a fried egg on top. From leftover rice in 25 minutes.
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.
Beef Tacos — Homemade Seasoning, in 25 Minutes
Homemade beef tacos: a seasoning of cumin, paprika and oregano instead of a packet, with salsa, lettuce and cheese to fill your own. In 25 minutes.
Tender Pan-Fried Chicken Breast — Juicy Not Dry, in 15 Minutes
Pan-fry chicken breast without it drying out: flatten, sear hot, finish in the oven or under a lid, rest 5 minutes. Core temperature 72 °C.
Oven-Baked Salmon — with Lemon and Dill, Juicy in 15 Minutes
Oven-baked salmon: fillets with olive oil, lemon, dill and salt at 200 °C for 12 to 15 minutes. Why salmon dries out and how to tell when it is done.
Red Thai Curry with Chicken — with Paste from a Jar, in 25 Minutes
Red Thai curry with chicken, coconut milk, pepper and basil in 25 minutes. How to fry the paste and the rule of fish sauce, sugar and lime.
Shakshuka — Eggs in Tomato Sauce, One Pan, 25 Minutes
Homemade shakshuka: peppers, onions, cumin and tinned tomatoes cooked into a sauce, eggs cracked in and poached under a lid.
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.
Homemade Hummus — Creamy Like the Restaurant's, in 10 Minutes
Make hummus from tinned chickpeas, tahini, lemon and garlic. The trick for creamy hummus: iced water and long blending. In 10 minutes, keeps five days.
Guacamole — Mashed with a Fork, in 5 Minutes, Stays Green
Make guacamole from ripe avocados, lime, onion, coriander and salt — with a fork, not a blender. How to spot ripe avocados and why it stays green. In 5 minutes.
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.
Red Lentil Dal — Red Lentils, Coconut Milk, 25 Minutes, One Pot
Make red lentil dal with coconut milk, turmeric, ginger and cumin, in 25 minutes. The tadka trick with spices toasted at the end.
Chickpea and Spinach Curry — from Two Tins, in 25 Minutes
Chickpea curry with coconut milk, tomatoes, spinach and curry powder, in 25 minutes from the store cupboard. Vegan, filling, mild for children.
Omelette — French-Style Soft in 3 Minutes, with Cheese and Herbs
Making an omelette properly: 3 eggs, butter, medium heat, constant stirring, then rolled. Creamy inside, no colour outside, in 3 minutes.
Creamy Scrambled Eggs — Low Heat, Butter, No Milk
Making creamy scrambled eggs: eggs with butter over low heat, stirred slowly, off the heat before fully set. No milk, no cream.
Fluffy Pancakes — American-Style Thick, with Baking Powder, in 20 Minutes
Homemade pancakes: thick batter with baking powder, not over-mixed, cooked over medium heat, turned when the bubbles pop.
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.
Classic Tiramisu — with Mascarpone, No Baking, Overnight
Homemade tiramisu: egg yolks whipped with sugar, mascarpone, stiff egg whites, sponge fingers dipped in espresso, cocoa. No baking, chilled at least 6 hours.
Chocolate Mousse — Three Ingredients, Airy, Made in 20 Minutes
Homemade chocolate mousse from dark chocolate, eggs and cream. Why the chocolate seizes and how the mousse turns airy. 20 minutes' work, 4 hours' chilling.
Homemade Pizza Dough — Thin and Crisp, with Time Instead of Yeast
Homemade pizza dough: flour, water, a little yeast, salt, olive oil, and 24 hours in the fridge. Why slow rising tastes better and how to stretch it. For 4.
Zurich-Style Veal in Cream Sauce — the Original in 30 Minutes
Zurich-style veal like in a restaurant: tender veal in cream sauce with mushrooms, in 30 minutes. With the tricks that keep the meat tender.
Swiss Mince with Macaroni and Apple Sauce — in 25 Minutes
Ghackets mit Hörnli: Switzerland's favourite children's dinner in 25 minutes. Served with apple sauce as tradition demands — cheap, simple and always a hit.
Riz Casimir — the Swiss Classic with Fruit
Make Riz Casimir yourself: chicken in a mild curry sauce with pineapple, banana and peach, served with rice. The Mövenpick classic in 30 minutes.
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.
Spicy Beef and Potato Skillet — All in One Pan
Spicy beef and potato skillet with paprika, chilli and cumin: crisp potatoes, well-seasoned mince, 30 minutes and just one pan.
Marry Me Chicken with Gnocchi — Creamy in 30 Minutes
Marry Me chicken with gnocchi: diced chicken in a creamy sauce with sun-dried tomatoes, spinach and parmesan. One pan, ready in 30 minutes.
Red Lentil Curry with Vegetables — 25 Minutes, One Pan
Red lentil curry with coconut milk and vegetables: ready in 25 minutes, vegan, cheap and kid-friendly. Nearly every ingredient lives in your cupboard.
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.
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