Archive for ‘Switzerland’

Cheese Fondue

By , 15 May, 2010, No Comment


Still cool enough to make Fondue one more time, although we even used to make Fondue in Venezuela –   I  remember once eating Fondue at the Beach after bringing the air conditioner to the max, so it would be cold enough to survive eating such a meal in the tropics!!  Not very environment-friendly, but nobody knew that back in the 70′s…


  • 250 gr gruyère cheese – grated
  • 250 gr appenzeller cheese – grated
  • 5 oz (150 ml) dry white wine
  • 2 garlic cloves – chopped very, very finely
  • ground pepper
  • ground nutmeg
  • 1/4 teaspoon dijon style mustard
  • 1 tiny bit of lemon juice
  • 1 teaspoon corn starch
  • 1/2 oz (15 ml) Kirsch Wasser or white wine to dilute the corn starch
  • 2 baguettes – cut into cubes
  • TIP: When making Fondue for kids, the wine and the Kirsch are substituted for sour Must (Most in german). It is made of apple juice, it is sour and it does not contain any alcohol.


First you prepare the Fondue on the stove at med – high heat.

  1. Press the garlic against the sides of the Caquelon .
  2. Add the wine and warm up just a little bit.
  3. Start adding the cheese (previously mixed), little by little, while stirring constantly. You are supposed to always stir tracing an 8!
  4. Add a tiny bit of lemon juice.  This prevents the cheese from separating.
  5. Add the cornstarch (previously diluted in Kirsch or wine).
  6. Add the mustard, and then add  pepper and nutmeg to taste.
  7. The fondue is ready as soon as it starts to boil. Now you can bring the Fondue to the table and place it on a Réchaud (spirit burner)
  8. Serve with baguette.  Some people like to add a little bit of salami.

Swiss salad dressing

By , 5 May, 2010, No Comment


This salad dressing I learned to make in Switzerland.  It is really so easy to prepare, that my kids are the ones in charge of making the salad dressing!


  • 2 teaspoons mayo
  • 1 teaspoon dijon style mustard
  • 1/4  teaspoon salt
  • 1/4 teaspoon garlic powder
  • pepper to taste
  • 1 teaspoon chopped chives
  • 2 tablespoons vinegar
  • 4 tablespoons oil


  1. Blend the mayo with the mustard.
  2. Add salt, chives, pepper, and garlic powder and mix well.
  3. Add vinegar and mix.
  4. Add oil and blend well.

That’s it!


By , 4 May, 2010, No Comment


This dish I learned with my grandmother (father’s side). I remember watching her make it when I was a kid, and I was truly amazed to see that you could make a sauce by just adding cream to a pan after frying the meat.  It is an obvious thing as an adult, but for me it was magic!


  • 1 lb (500 gr) boneless pork chops sliced thinly (as for stir-fry)
  • 1/2 lb (250 gr) mushrooms (champignons)
  • 1 onion – finely chopped
  • 2 garlic cloves – pressed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (black and red blend – finely ground)
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon cornstarch (diluted in a little bit of water)


  • parsley – chopped


  1. Geschnezeltes 1
    Fry the chopped onion for about  5 minutes at medium heat in a deep pan.  Add the sliced mushrooms and the pressed garlic, and fry for another 15 minutes.
  2. Geschnezeltes 2
    Fry the meat at high heat to sear it.  Add to the mushrooms and onions.
  3. Add milk and cream, pepper, nutmeg, and continue to cook for another 15 minutes.
  4. Add cornstarch and let boil to let the sauce thicken.
  5. Serve with Rösti.


By , 2 May, 2010, No Comment


  • 6 medium potatoes (peeled and shredded)
  • salt and pepper to taste
  • oil
  • butter


  1. Put a little bit of oil in a large pan.  Add the shredded potatoes, and fry for about 10 minutes on medium heat..
  2. Shake the pan occasionally to make sure that the potatoes do not stick to the bottom of the pan.
  3. rösti 1
    Add a few butter flakes, and sprinkle some salt on top of the potatoes.
  4. Place a large plate on top of the potatoes, and then turn the pan upside down, while holding the plate with one hand.
  5. Slide the potatoes back onto the plate in order to fry the other side.  Sprinkle some salt and pepper.
  6. Fry for another 10 minutes, or until the potatoes are done.