Find traditional Swiss recipes here, including authentic Swiss fondue, cheesy raclette, crisp rosti and lots more.
Cheese fondue for me is not just any meal, but a wonderfully intimate meal with family or friends - cheese fondue is wonderfully filling and helps to reinforce the friendships of all those involved. The rule of thumb for the ratio of cheese to wine is: 200g cheese to 100ml wine.
Nothing warms you right through better than a cheese fondue! The classic fondue with Gruyere and Emmental is always a hit at parties and surprisingly easy to make. Add a splash of kirsch for a traditional Swiss finish.
This is a classic Swiss tomato fondue, with Gruyere and Emmental cheeses.
This is a creamy breakfast cereal made up the night before. Leaving it overnight softens and swells the oats. No cooking required. You only need to add some extra yoghurt on top if desired.
This recipe is an adapted version of the classic Swiss potato rosti. Grated potatoes are pan-fried with egg, cheese, garlic and onions to form one big rosti. Serve for breakfast, brunch, lunch or dinner.