Recipezaar: Swiss,5 or Less Ingredients recipes

Spritskransar (spritz rings, Swedish)

Tue, 11 Dec 2001 11:22:07 -0500

Swedish Sprtiz cookies, served at christmas time. This recipe has been handed down through my family and is made every Christmas. I can remember my Grandmother making these when I was a boy, as I waited for the beaters. -- posted by Dave Nelson

Roesti Potatoes

Tue, 08 Jan 2002 09:43:11 -0500

I make breakfast potatoes like this all the time-I did not know they were Swiss! -- posted by DiB's

Rösti (Bernese Fried Potatoes)

Sat, 02 Feb 2002 08:42:51 -0500

A delightful Swiss recipe, from "The Bell Rings: A Cook-Book from Our Chalet." -- posted by Mille®

Fondue for Crusty French Bread

Thu, 02 May 2002 21:00:10 -0400

Holy Garlic! Not a good recipe for a first date ... unless it's your daughter on the date!! =) -- posted by Aroostook

Ham & Swiss Cheese Stuffed Pockets

Thu, 11 Jul 2002 19:46:42 -0400

This is a great meal to bring to a picnic! 8) -- posted by Ocean~Ivy

Swiss Mocha Instant Coffee Mix

Tue, 23 Jul 2002 19:18:51 -0400

Way, way less expensive than store bought! You can make this lower cal by susbstituting equal for the sugar. -- posted by wildheart

Sacrilegious Swiss Fondue

Fri, 03 Jan 2003 20:00:49 -0500

My other half has a Swiss heritage. I wanted to do something for Christmas Eve that reflected that for our toddler, and a friend on a discussion board elsewhere mentions that every year they have a fondue. That was it! A fondue...and when I looked for recipes I found two crockpot recipes. This fondue was obviously meant to be - I could use my crockpot! So I combined the two recipes I had. And to top it off, I could use the fondue forks inherited from my mother who had never used them for an actual fondue and which dated from 1976. So when my partner sees what's for dinner, he laughs..."Hey, where does your friend live...Canada?". Ummm, yes. Calgary actually. Where it snows... Did I mention that we live in the tropics? In 30 deg C/ 90 deg F plus heat? We sat around in shorts and singlet tops (and my toddler in even less) with the ceiling fans turned up pretty high. Okay, so I will concede that wasn't exactly traditional Swiss lol. And I got told that fondues are traditionally accompanied by copious amounts of white wine. We had used Chateau Cardboard for the recipe so in lieu of wine, we drank beer. Good beer. Australian James Boag and NZ Monteiths actually... The sacrilege came when I noticed that the cheese had separated out a little so I got the eggbeater out and gave it a quick whisk with that... And there is NO Kirsch. I went to a Swiss French club 'Fondue in the Snow' meeting with the in-laws and did not see anyone use Kirsch. Therefore it must be okay ;-). -- posted by Missy Wombat

Raclette

Mon, 03 Feb 2003 20:00:40 -0500

. -- posted by Mimi Bobeck

Fondue Bourguignonne

Sat, 22 Feb 2003 20:02:14 -0500

. -- posted by Mimi Bobeck

Korvgryta (Sausage Casserole)

Fri, 06 Feb 2004 20:00:15 -0500

Very tasty for sausage and potato lovers. Comes from Sweden. I sometimes omit the apple slices, and add more potatoes. -- posted by DIryshe

Muesli With Flakes

Mon, 21 Jun 2004 19:59:14 -0400

Yet another version of muesli, from the "Betty Bossi"-cookbooks (kind of swiss Martha Stewart). Very easy to made and always a good breakfast and therefore a good start in the morning. -- posted by Swiss Miss

Toblerone Chocolate Frosting

Wed, 20 Apr 2005 19:29:15 -0400

Rich, gooey, chocolate frosting made with melted Toblerone bars. What more is there to say??? Use 3.52 ounce bars. -- posted by mandabears

Coq Au Vin Fondue from "the Melting Pot"

Wed, 15 Jun 2005 11:39:56 -0400

The Melting Pot is a fondue place where you can enjoy a delicious, leisurely meal. Unfortunately, it's rather expensive. I found this recipe on another website posted by Uncle Phaedrus. Serve with your choice of uncooked meats and veggies. Let guests cook their choice of meats and veggies in the fondue broth. -- posted by darthlaurie

Mimi's the Comeback

Mon, 25 Jul 2005 11:13:35 -0400

. -- posted by Mimi Bobeck

Triple Double Trouble A.k.a. the Painkiller

Mon, 25 Jul 2005 12:16:22 -0400

. -- posted by Mimi Bobeck

Cheddar Swiss Fondue

Mon, 19 Sep 2005 15:44:05 -0400

This is really tasty! I serve it with veggies, cubes of really good bread (sourdough, french, etc), and tortilla chips. You can adjust (or omit)hot sauce to taste. *Special equipment: A ceramic fondue pot. -- posted by ChipotleChick

Baker's Fabulously Flawless Fudge

Mon, 17 Oct 2005 16:32:05 -0400

This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time) -- posted by Saturn

Swiss Meringue

Tue, 07 Feb 2006 20:53:24 -0500

For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks. -- posted by ~Rita~

Meringue Cuite

Tue, 07 Feb 2006 20:53:34 -0500

For piping. Dries hard on outside, tender on inside. -- posted by ~Rita~

Easiest Chocolate Truffles

Mon, 29 May 2006 21:59:19 -0400

Not an "authentic" Swiss truffle in that it lacks fresh cream, but a very easy and inexpensive treat that even small children would enjoy making with adult supervision. Plan for four hours refrigeration time. Recipe adapted from Extending The Table: A World Community Cookbook (1991) and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Saint Moritz Martini

Fri, 09 Jun 2006 18:25:50 -0400

A sweet creamy cocktail that reminds me of a raspberry milkshake. -- posted by SusieQusie

Pommes De Terre a L'etouffee (Pan Fried Potatoes)

Sun, 08 Oct 2006 21:27:52 -0400

Recipe from Elle second cookbook. Really deeply delicious with a wonderful crunch. -- posted by lindseylcw

Rösti (Roesti)

Fri, 23 Feb 2007 00:03:03 -0500

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie -- posted by Charlotte J

Swiss Absinthe Warmer Louche Effect!

Fri, 02 Mar 2007 15:44:31 -0500

This fun drink is a twist on the Van Gogh's recipe that is on zaar. Because its level of alcohol absinthe shouldn't be drunk straight. Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros. -- posted by ~Rita~

Eskimo Kiss Layered Shot

Tue, 13 Mar 2007 15:52:03 -0400

Pony glass is called for this layered shot. It is a small stemmed glass with a rounded bottom and fluted top, they hold about the same amount of liquid as a shot glass. -- posted by ~Rita~

Yodel

Fri, 06 Apr 2007 14:57:52 -0400

I thought this would be a good drink for our FFF game while we are in Switzerland!! So here is your Drink of The Week -- posted by Charlotte J

Swedish Butter Hearts

Fri, 01 Jun 2007 23:20:37 -0400

From a CD cookbook Gourmet Recipes. Amount depends on size of (aspic) cutter. Posted for ZWT3 -- posted by Julie B's Hive

Basle Flour Soup

Sun, 16 Sep 2007 16:19:15 -0400

This comes from a book called "Cooking in Switzerland" This is the traditional soup of the Basle carnival. It is served in the early morning hours after the "Morgenstraich" (the official opening of the Basle carnival) and again after everyone is tired and hungry from the "Gaessle" (when the small, masked groups parade through the streets of Basle). -- posted by Smileyfroggy

Vienna Sugar Cookies

Wed, 19 Dec 2007 02:37:01 -0500

I have had this recipe on a tiny piece of paper for years. I always panic when I think I have lost it because I have not been able to find these on the net. I may have a picture for you in the next day or two - if I remember to take one before I plate up my cookie trays. These are plain thin sugar cookies and I would suggest leaving them just the way they are. The most fun thing about these cookies is watching a person's face as they bite into one of these! They are incredible! They have yeast in them which intrigued me into trying the recipe all those years ago. SO easy. Don't be afraid if they don't come out in uniform shapes. Enjoy! -- posted by Felina

Beignets De Sauge

Sun, 18 May 2008 01:30:56 -0400

I had these little sage fritters at a posh garden party in Switzerland, and they were delicious! I'm making them tonight for starters with the first big sage leaves from my balcony, and thought I'd share the recipe! -- posted by Chef #785387

Spezi (German Orange Cola)

Fri, 23 Jan 2009 17:05:41 -0500

This drink is very popular in Germany but can also be found in Switzerland and Austria. They typically do not use ice in any of their beverages. I have loved this since I was a child. In Germany, Coca-Cola sells Spezi in cans called Mezzo-Mix. -- posted by swissms

Swiss Muesli

Sun, 22 Feb 2009 16:20:12 -0500

Great way to start the day. -- posted by littlemafia

Garlic Soup (Soupe a L'ail)

Mon, 08 Jun 2009 01:58:34 -0400

Bon Appetit, May 1994. This is a healthier version than many garlic soup recipes. This is a popular soup throughout France. -- posted by swissms

Bread and Cheese Soup from the Grisons

Tue, 30 Jun 2009 00:50:45 -0400

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go. -- posted by Debbie R.

Pound Cake Slices With Nutella and Fresh Strawberries

Tue, 14 Jul 2009 02:13:35 -0400

Super easy and quick dessert. -- posted by swissms

Grilled Cheese on Pump

Wed, 07 Oct 2009 12:17:09 -0400

Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook. -- posted by Sharon123

Swiss Potato Roesti - Cook's Illustrated

Sun, 17 Jan 2010 12:35:47 -0500

Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy). -- posted by swissms