Swiss Cuisine - Recipes From The German Part of Switzerland

Recipes From The German Part of Switzerland

• Älplermagronen: (Alpine herdsman's macaroni) is a frugal all-in-one dish making use of the ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead of vegetables or salad.
• Cut meat, Zurich style (Zürcher Geschnetzeltes): This dish is often served with Rösti.
• Emmental Apple Rösti: This used to be a very popular meal, since the ingredients were usually at hand and the preparation is very simple. The recipe comes from the Emmental ("Emmen valley") in Canton Bern, the home of the famous Emmentaler cheese.
• Fotzel slices: Nobody really knows how this dish got its name. Literally, "fotzel" means a torn-off scrap of paper, but in Basel dialect it means a suspicious individual. Stale bread can be used to make fotzel slices, which made it an ideal recipe for homemakers accustomed to never throwing bread away.
• Birchermuesli: "Birchermüesli" was invented by Dr Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of organic medicine and wholefoods.
• Riz Casimir is a preparation of rice with curry sauce and minced pork blended with tropical fruits: pineapple, banana and cherries, sometimes with currant grape. It was first served in 1952 by the international chain of hotel and resorts Mövenpick.
• Rösti: This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite. It has given its name to the "Rösti ditch", the imaginary line of cultural demarcation between the German and French regions of Switzerland. However, it is also eaten by the French-speaking Swiss.
• Tirggel are traditional Christmas biscuits from Zurich. Made from flour and honey, they are thin, hard, and sweet.
• Zopf (bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss speciality for Sundays.

• Rösti with a parsley garnish

• Zopf

• Muesli was invented in Switzerland

• Emmental originated in Switzerland