All posts filed under: Switzerland

Sunflowers in Aventicum

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history / Switzerland / travel

This photo is from a trip many years ago to the ruins of Aventicum, the largest Roman town and capital of Roman Switzerland. If you are looking to visit Roman ruins outside of Italy, Switzerland has a number of wonderful ruins, including the open-museum of Augusta Raurica, and Vitudurum.     Advertisements

Visiting Luzern (ii)

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Switzerland / travel

For train aficionados, no visit to Lucerne is complete without spending an afternoon at the Verkehrshaus der Schweiz or Swiss Museum of Transport. A short train trip, or boat ride across the lake. This museum has extensive collections of rail, road, air and cableway transportation memorabilia, including numerous engines from Swiss railways. I spent a good amount of time in the railway halls, which are full of historical Swiss trains. Trains like the Krokodil, or “Crocodile” were introduced in […]

Visiting Luzern (i)

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Switzerland / travel

There are many places to visit in Switzerland, many revolve around picturesque vistas, and train rides. There are also the cities of Switzerland: Zurich, Geneva, Bern, and Luzern. So what about Luzern? Luzern (or Lucerne) is the quintessential tourist city. Luzern history harkens back to 750AD, and today the most recognizable scene in the city is the Kapellbrücke, or Chapel Bridge, a wooden bridge which spans the river Ruess. Built in 1333 (and rebuilt in 1994 […]

Swiss Fleischvögel

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cooking / food / Switzerland

Every Germanic country has their own form of rouladen, or rolled meat. The Swiss have fleischvögel, or “meat birds”, an unusual name for a very tasty dish. They can be made from beef, pork, veal, filled with pickles, cheese, red peppers, carrots, or speck, and cooked in a brown sauce, or a tomato based sauce. Truly a versatile dish. The core idea is to take a fillet of beef/pork, pound it out thin, fill it, roll it, […]

Swiss biscuits – Berner Honiglebkuchen

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biscuits / cookies / Switzerland

This is a Bernese honey gingerbread that is unfilled, rectangular, or shaped using cutters. This form of gingerbread is often molded with an image of a bear, and decorated with icing embellishments. Gingerbread, which consists of honey and exotic spices was produced in the medieval monasteries. In Bern the gingerbread dates back to the early 19th century. A recipe appearing in “Neuen Berner Kochbuch”, written by Lina Rytz in 1835 listed a gingerbread recipe very similar […]

Swiss biscuits – Basler Brunsli

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biscuits / Switzerland

The Brunsli is a Christmas cookie similar in composition to the zimtsterne. It consists of a coarse dough from egg white, chocolate, sugar and almonds. It likely originates in the 1700’s and has had a varied history. In the early 1900’s either chocolate or cocoa were used, but almonds were likely the most expensive ingredient (which hasn’t changed). During WW1, the almonds may have been replaced with flour. In some recipes the Brunsli are made […]

Swiss biscuits – Spitzbuben

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baking / cookies / Switzerland

The literal translation of these biscuits is “rogues”, or “bratty boys”. These are two simple vanilla biscuits, filled with jam. The top biscuit has a shape cut out in the centre, through which the jam can be seen. The biscuits are very thin, and dusted in icing sugar. INGREDIENTS (makes 50-60) 250g butter 125g powdered sugar (or superfine sugar) 2 tsp vanilla sugar 1 pinch salt 1 egg white (lightly whisked) 350g flour Filling: 200ml raspberry, apricot, or […]

Swiss biscuits – the Palmier

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biscuits / cookies / Switzerland

Though technically a French biscuit, the palmier, (French for “palm tree”) is one of the easiest biscuits to make. It is basically puff pastry rolled out in sugar, and then scrolled in to form palm leaves. The sugar used can be anything you like. I use plain granulated sugar, but it could easily be substituted with demerara, or brown sugar. You can of course also make the puff pastry from scratch, but given that all my other Christmas […]

Swiss biscuits – Mailänderli

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biscuits / Switzerland

Mailänderli (MY-LAND-DER-LI) are the quintessential Swiss christmas biscuit, made of flour sugar and butter. They may have existed since the 18th century, and are simple to make. In many of the recipes to follow, you could also substitute margarine for butter, but I don’t think this is the right thing to do. Classically, this biscuit has an egg-yolk wash applied prior to baking, but provides a nice base for a number of different biscuits. INGREDIENTS (makes […]

Swiss Spätzli

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cooking / dumpling / food / recipe / Switzerland

Even though summer has not yet ended, cooler wet weather heralds the time of stew, and what better accompaniment for stew than Swiss Spätzli. Spelled in many different ways: spätzle, spätzli, spaetzli, spaetzle, this is almost a kind of tiny dumpling, or half dumpling, half noodle, commonly found in Swiss, German and Austrian cuisine. In Switzerland, they are also known as Knöpfli. There are numerous different forms of spätzle, some made by hand, others by hand machine. Spätzli are […]