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Ingredients
  • 600 g (21 oz) veal fillet, thinly sliced
  • 1 small brown onion, finely chopped
  • 200 ml (3/4 cup) white wine
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 200 ml (3/4 cup) double cream
  • flat-leaf parsley, finely chopped
  • 500 g (1 lb) button mushrooms, thinly sliced

Züri-Gschnätzlets – veal in mushroom and cream…

Zürcher Geschnetzeltes veal ragout, known in Swiss German as “Züri-Gschnätzlets” is a classic dish in Switzerland, particularly in and around the…

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  • 1 lb. / 500 grams Älpermagronen, elbow or rigitoni pasta
  • 2 large onions, peeled, halved and sliced thin lengthwise
  • 2 tablespoon butter
  • 1 1/4 cup / 300ml cream, or half and half whole milk
  • 3/4 pound / 300 grams aged and flavorful cheese (such as Bergkäse, Gruyère, Appenzeller, etc.)
  • 8 oz. / 230 grams small cubes of bacon or 12 slices, cut into small pieces (optional variation)
  • salt and pepper, to taste
  • 4 large apples
  • pinch cinnamon
  • ¼ cup water (or more)

Urner Älpermagronen (Swiss Alpine Macaroni from the…

One of my familys favorite and heartier dishes from Switzerland is Älpermagronen, which are kind of the “Swiss Mac and cheese”.…

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  • 1 kg leeks
  • 2 small onions, chopped
  • 1 large onion chopped
  • 1 Tbsp Butter
  • 1dl white wine
  • 1dl beef stock
  • 600gr potatoes
  • 1 Vaud sausage saucisson vaudois- about 300 g/10 oz
  • 3-4 Tbsp heavy cream
  • Salt and Pepper to taste

Papet vaudois – Leek, potatoes and sausage…

One of my favorite traditional swiss dishes is Papet Vaudois , which comes from Lake Geneva Region, the canton of Vaud…

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Ingredients
  • 300 gr flour
  • 0.75 tsp salt
  • 1.5 dl milk water (1/2 milk / 1/2 water)
  • 3 fresh eggs

Homemade Spätzli

It takes a bit of patience, but the result makes up for the effort: Homemade Spätzli are a culinary and eye…

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Ingredients
  • 400 g pork tenderloin
  • 200 g Mushrooms
  • 1 Onion
  • 1 tablesponn of thyme
  • Brandy
  • 2 tablespoons of peanut oil
  • 2 tablespoons of granular mustard
  • Pepper
  • 4 pickles
  • 1 bunch of smooth parsley
  • 250 g of veal sausage or 3 coarse sausages
  • 1 pkg of puff pastry (about 25 x 42 cm)
  • 12 portions of bacon or Serrano Ham
  • 1 egg

Pork Tenderloin in puff pastry

A recipe from my mother, do not scare, really anyone can cook !!!!!!!!I’ll explain the recipe to you step by step…

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