Main Dishes

View Ingredients
Save Recipe
x
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…

Discover the mouthwatering Swiss classic, Zürcher Geschnetzeltes, a creamy veal ragout known as “Züri-Gschnätzlets”. Quick and easy to make, this dish…

(0 / 5)
View Ingredients
Save Recipe
x
Ingredients
  • 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…

Discover the hearty and beloved Swiss dish Älpermagronen, also known as "Swiss Mac and Cheese". Learn about the differences between the…

(0 / 5)
blank View Ingredients
Save Recipe
x
Ingredients
  • 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…

Discover the taste of Switzerland with Papet Vaudois, a traditional hotpot made from leeks and potatoes. Learn how to make it…

(5 / 5)
blank View Ingredients
Save Recipe
x
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…

(0 / 5)
x

Lost Password