Personal tools
 

Culinary Specialities

Swiss cuisine combines influences from the German, French and North Italian cuisine. However, it varies greatly from region to region with many very local specialities. Here we have listed some delicious recipes from different parts of Switzerland. Have fun trying them out.

Starters

Basel flour soup                                                                      

For 4 people

100 gr

Butter, melt in a pan

125 gr

Flour, add to the melted butter and roast while constantly stirring for 20-30 minutes till the flour takes on a caramel brown colour

2 l

Stock, add 5 dl to the roasted flour, bring to boil, add another litre of stock and cook on low heat for an hour. Stir from time to time. Add rest of stock when needed.


Season with salt and nutmeg or caraway

4 tablespoons

Red wine, add to the soup, if wanted strain through a sieve and boil it up

    1 dl

Milk

  50 gr

Gruyère cheese, grated

Mix Milk and Gruyère in a soup bowl, add the soup while stirring. Roast some onion rings as decoration.

 

Sausage-Cheese-Salad                                      

For 4 people

230 gr

Onions, peeled and sliced in rings

230 gr

Swiss cheese

340 gr

Sausages (cooked)

85 gr

Gherkins

20 ml

Wine vinegar

20 ml

Water

1 coffee spoon

 Mustard

 1 coffee spoon

 Sugar


Salt and pepper

  50 ml

Salad oil

  10 gr

Chives, chopped


Pour water into a pot and bring to boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly. Remove any rind from the cheese and cut into strips. Remove any skin from the sausage and cut into slices. Slice the gherkins. Place the onion rings, cheese strips, sliced sausage and gherkins in a salad bowl. Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.

Pour the dressing over the salad ingredients and mix well. Refrigerate for at least one hour to let the flavours blend. Sprinkle with chives before serving.


Main Courses

Fondue                                                                                          

Recipe from the Swiss French part

For 4 people

 600 gr

 Bread, cut into cubes

 300 gr

Gruyère cheese (mature)

 300 gr

 Fribourg Vacherin cheese, grate through coarse grater and put into the caquelon (fondue pan)

 300 ml

Chasselas white wine

 1 table spoon

Cornstarch mix in a cup and pour over the cheese, bring to the boil at a low temperature, whilst constantly stirring.

 1

 Clove garlic peeled, add to the mixture

 1

 Small glass of Kirsch ... add a little pepper, paprika and nutmeg ... season according to taste

Leave the fondue to simmer on a réchaud (a small mentholated spirits burner with a stand) in the middle of the table. Stick bread cubes on long forks and dip them into the cheese mixture, before eating them directly. Keep stirring the cheese once in a while to prevent the cheese from sticking to the bottom of the pan.


 

Zürcher Geschnetzeltes                                      

Recipe from the Swiss Central part

For 4 people

600 gr

Chicken breast, cut into not too thin strips, stir-fry in butter, take meat out of pan and put aside

  40 gr

Shallots, finely chopped

120 gr

Mushrooms, cut into stripes

    1

Apple, peeled, pitted and cut into fine stripes, stew with some butter, shallots and mushrooms

100 ml

White wine, add and allow to reduce

300 ml

Gravy, add

300 ml

Cream, add and cook

 1/2

Lemon, juice, add


Salt, pepper, paprika and Worcester sauce, add to season

Add meat and warm up. As side dish we suggest pasta or rösti (grated, fried potatoes)


 

Risotto with saffron                                                                         

Recipe from the Swiss Italian part

For 4 people

1 table spoon

Margarine, heat up in a pan

1 small

Onion, finely chopped

1

Clove garlic, brown gently

250 gr

Rice (sticky), add and brown gently

200 ml

White wine, add and cook for a little while

1/4 tea spoon

Salt

1 sachet

Saffron, add to taste

pepper, add to taste

 8 dl

Boiling chicken stock, pour into the pan a small amount at the time. The mass ought to be sticky as well as "al dente". Cooking time after adding the wine: 20 minutes

100 gr

Parmesan cheese, add and stir it in before serving

 

Desserts

Süssmostcreme                                                            

For 4 people

100 ml

Apple juice

2 table spoons

Cornstarch

2

Eggs, mix well with the apple juice and cornstarch, put aside

 ½ l

Apple juice

2 table spoons

Sugar, add

 1/2

Lemon, juice and grated skin, add to 1/2l of Apple juice and sugar, boil and then take the pan off the heat. Mix in the egg-juice-mixture from the first part, put the pan back on the heat and heat it up, sieve the crème and let it cool down

200 ml

Whipped Cream, add to the cooled down Apple juice crème

 

Bündner Nusstorte                                                                          

300 gr

Flour

150 gr

Sugar

150 gr

Butter

    1

Egg


Mix all to a dough, put 250 gr of dough aside for the lid, lay out the rest of the dough in a round cake form (3 cm high border).

300 gr

Sugar, caramelize

250 gr

Nuts, add to caramelized sugar

200 ml

Cream, add and well up twice


Salt, pepper, paprika and Worcester sauce, add to season

Fill the mixture in the cake form, cover the cake with the rest of the dough, put into the cold oven and heat up. After 10 minutes turn down to middle heat, bake until the cake is golden.

 

Swiss Guide and Scout Movement

Speichergasse 31
3011 Bern

Tel. +41 31 328 05 45

info@pbs.ch

PBS Logo Swiss Guide and Scout Movement


Pfadibewegung Schweiz (PBS)
Speichergasse 31
CH-3011 Bern

Tel.: +41 31 328 05 45  (phone numbers of the staff at the general secretariat)
Fax: +41 31 328 05 49

info@pbs.ch


office hours:


Map