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.
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.
Swiss Chäschüechli — Mini Cheese Tarts Like the Bakery's, in 35 Minutes
Make Swiss mini cheese tarts with shop-bought puff pastry, Gruyère and Emmentaler. The cream-and-egg filling stays soft — with the trick against a soggy base.
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.
Creamy Swiss Mashed Potatoes — No Lumps, No Packet
Homemade Swiss mashed potatoes: floury potatoes, hot milk, butter, nutmeg. Why a food mill beats a blender and how to get creamy rather than gluey.
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.
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.
Swiss Vegetable Tart (Gemüsewähe) with Leek — the Friday Classic
Make a Swiss vegetable tart with shop-bought pastry, leek, carrot and a custard of egg, milk and cream. As leek, spinach or cheese tart — one recipe.
Creamy Polenta — Ticino Style, No Lumps, No Constant Stirring
Homemade polenta, creamy like in Ticino: coarse cornmeal in milk and stock, with butter and Parmesan. No lumps, no 40 minutes of stirring.
Swiss Caramelköpfli — the Crème Caramel That Sets in a Water Bath
Make Swiss crème caramel: caramelise sugar, a custard of milk, eggs and vanilla, set in a water bath at 150 °C for 40 minutes.
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.
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.
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.
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.
Roasted Vegetables with Potatoes — Crisp on One Tray, in 45 Minutes
Roasted vegetables with potatoes on one tray: potatoes, carrots, peppers, courgette and onions with olive oil and rosemary at 220 °C.
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 Tomato Sauce — from a Tin, Better Than Shop-Bought
Make tomato sauce from tinned tomatoes, onion, garlic, olive oil and 30 minutes. Why it turns sour and what fixes it.
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.
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.
Creamy Potato Gratin — with Cream, Milk and Gruyère, No Parboiling
Homemade potato gratin: thin potato slices in cream and milk with garlic and nutmeg, baked under Gruyère. Why the potatoes stay hard and how to make them soft.
Roast Potatoes with Rosemary — Crisp Outside, Soft Inside
Homemade roast potatoes: potato wedges with olive oil, rosemary and salt at 220 °C, 40 minutes. With the parboiling trick for the crispiest crust.
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.
Chili sin Carne — with Lentils and Beans, Filling Without Meat
Homemade chili sin carne with red lentils, kidney beans, sweetcorn, pepper and smoked paprika. Vegan, cheap, in 40 minutes from the store cupboard.
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.
Homemade Falafel — from Dried Chickpeas, Baked in the Oven
Homemade falafel with soaked raw chickpeas, herbs and cumin, baked instead of fried. Why tinned chickpeas fall apart and how to make them hold.
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.
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 Tomato Soup — from a Tin, Better Than the Packet
Homemade tomato soup from tinned tomatoes, onion, carrot, stock and a splash of cream, in 30 minutes. Why it turns sour and how to make it velvety.
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.
Minestrone — the Vegetable Soup That Uses Up Half the Fridge
Homemade minestrone: onion, carrot, celery, potatoes, courgette, beans, tomatoes and pasta in stock, with Parmesan and pesto.
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.
Swiss Pancakes (Omeletten) — Thin, Lump-Free, Sweet or Savoury
Homemade Swiss pancakes — Omeletten: flour, milk, eggs, salt, rested 30 minutes, fried thin. With cinnamon sugar and apple sauce, or with cheese and ham.
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.
Rösti Like Grandmother's — Crisp and Golden
Make rösti yourself: with potatoes boiled the day before, plenty of patience and very little turning. That is how it gets crisp outside and soft inside.
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.
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.
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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