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Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
Älplermagronen are now regarded as a traditional dish of the Swiss Alps and a classic of Swiss comfort foods.According to a popular theory, pasta became widespread in northern Switzerland in the late 19th century, when the Gotthard Tunnel was built, partly by Italian workers who brought dry pasta with them.
Although seemingly easy, the preparation of Maluns requires time, especially the final part which can require more than 40 minutes of constant presence depending on the quality of the potatoes. [2] The writer and journalist Hanns U. Christen [ de ] recommends, in his book Das Kochbuch aus der Schweiz , to cook Maluns at least twice before ...
Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan.It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world.
' Swiss supper '), but not as a breakfast cereal. [10] It was introduced around 1900 by Bircher-Benner for patients in his hospital, [4] where a diet rich in fresh fruit and vegetables was an essential part of therapy. It was inspired by a similar "strange dish" that he and his wife had been served on a hike in the Swiss Alps. [3]
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
Make your mornings easier with these tasty make-ahead breakfast recipes, like sheet-pan quiche and overnight oats, with at least 15 grams of protein per serving.
The Basler Läckerli (also Leckerli or Läggerli, lecker meaning "delicious" in German and -li being a diminutive suffix) is a traditional hard spice biscuit originating from Basel, Switzerland. It is made of honey, hazelnuts, almonds, candied peel, and Kirsch. After baking in a thin layer, the still hot dough is topped with a sugar glaze and ...