Avoiding dry cake can be a minefield on a dessert buffet, but in Switzerland there is one saviour—the Tiroler. The Tirolercake is a cake so chock full of nuts and chocolate that even the most notorious over-bakers can still produce a cake with a tender and relatively moist crumb. View fullsize View fullsize View fullsize View fullsize The name ‘Tirol’ suggests that this cake comes from Switzerland’s neighbours to the east (and there are a few examples of a Tiroler Nusskuchen (though often with even more chocolate)), but the Tiroler ‘cake’ seems to be profoundly Swiss. Tirole ..read more

    I made this nutty and boozy cafe for my mom’s birthday a couple of weeks ago, and it was a hit—boozy, creamy and nutty all at once. The nuttiness comes from Nocino, a liqueur popular in Ticino. It’s made by soaking green walnuts in spirits and it can be flavoured very lightly with cinnamon, lemon peel or coffee beans. The resulting liquid—deep brown, almost completely black—is then sweetened. I made a batch last June, when the walnuts were still green (the traditional day to make this is on the eve of St. John’s Day, June 24th), and though it benefits from resting in the bottle ..read more

    These jam-filled hearts from Zurich are also known as Züri Nüssli and piped into clamshell shapes. Buttery and chocolate-dipped, they are a filled version of a spritz cookie, the delicate treats often served in Germany at Christmas time, but here, heart-shaped, they are perfect for Valentine’s Day too. View fullsize View fullsize View fullsize View fullsize View fullsize View fullsize View fullsize View fullsize I have a recipe for these cookies in my book Swiss Cookies (here’s the German version too), and they are a firm family favourite. Keeping the dough cool is ess ..read more

    Normally, my mother-in-law has a well stocked assortment of sweet treats to offer visitors who drop by unannounced in the afternoon. Sometimes it’s a homemade cake, or a box of cookies, but every so often an occasion demands the quick procurement of something to serve with coffee, and she sends my father-in-law to the local bakery. My husband Sam and I will look at each other and mouth, “Rosenkuchen.” Not dissimilar to cinnamon buns, Rosenkuchen is a yeasted dough, rolled out thin, filled with nuts and raisins, rolled up and cut into buns then baked together in a cake pan. From ..read more

    A few weeks ago my husband Sam sent me a video of an unusual burger being prepared. Instead of putting regular cheese slices on top, they scooped out melty Vacherin Mont d’Or and drizzled it over top. There was a whole mini fried Rösti between the patty and bun. And instead of ground meat, it had two slices of Saucisson. Saucisson burger? Sam wrote beneath. Yes, please! View fullsize View fullsize View fullsize View fullsize We replaced the Mont d’Or with Tomme Vaudoise (and if you want a vegetarian alternative, check out my Tommeburgers) and left out the Rösti altogether. I ..read more

    Although these crusty buns are truly a bread for every season, they are a particularly satisfying accompaniment to autumn soups and stews. Or alone, warm from the oven, and slathered with butter and a tiny sprinkling of salt… View fullsize View fullsize View fullsize View fullsize View fullsize View fullsize I like them best with a mix of wheat and spelt flour, though I have also had success making them with Ruchmehl, dark flour, or a wholegrain mix from our local mill.   400 g white flour 200 g spelt flour 12 g salt 20 g fresh yeast 320 g warm water In a large bowl ..read more

    It’s plum season! These jammy little jewels won’t be here for long, but while they are, I like to use them in every possible cake and bake. This creamy and streusel-y is one of my favourites and always a big hit with my cheesecake-loving, quark-obsessed family. I have a nearly identical recipe on the blog using rhubarb. Many different fruits work well here, though I particulary love ones that are a bit tangy, like these plums, apricots, and raspberries.   Plum topping: around 300 g Zwetschgen or small plums Streusel base and topping: 150 g butter 150 g sugar 300 g ..read more

    Not everyone is a fan of Krautstiel, Swiss chard. (More on what makes Swiss chard ‘Swiss’ in this post) My husband, Sam, loves this leafy, colourful green and plants it in our garden every year without fail. My mother wrinkles her nose every time I suggest serving it. But one dish she can actually get on board with is this Wähe. Convinced by the buttery base and custardy, not too ‘chardy’ filling, she’ll happily come for lunch when it’s on the menu. View fullsize View fullsize View fullsize View fullsize Most kinds of leafy greens could work in this recipe—colourful , or eve ..read more

    If you need to feed a crowd, or you have a glut of fruit, or you simply don’t feel like faffing with a tart pan, then this is the Wähe for you! The dough is rolled out directly on the Blech, sheet pan, the fruit laid on top, and then a nice pour of Guss, custard filling. Because the filling is so spread out, it bakes quicker, more evenly, and the bottom tends to crisp up better that when it’s in a traditional form. View fullsize View fullsize View fullsize View fullsize I’ve upped the quantity of my Wähe dough so that it fits comfortably on a 35 x 40 cm baking sheet. The exa ..read more

    Perfect for any kind of summer fruit, this easy galette is quick to make, saving you time in the kitchen on hot days. Serve it as is, or with a scoop of vanilla ice cream or yogurt on top. View fullsize View fullsize View fullsize View fullsize I use my Wähe dough, upping the butter a little, and adding some sugar. You can use any kind of soft summer fruit, like berries, apricots or peaches. Adding a little cornstarch to the fruit will help prevent a soggy bottom, as will brushing the bottom with egg yolk, keeping the pastry cool, and baking it at the bottom of the oven, usi ..read more