This is a list of recipes that have been passed down to me from my mum, some of which she got from her mum, so they have a Swiss touch and have been in the family for generations. I have put them here because I think they are too tasty not to share with the world.

Download these recipes as a pdf (coming soon).

Quick link list

Swiss Christmas Cookies

Zimtsterne (Cinnamon Stars)

  • 3 Egg Whites
  • 450 g Powdered Sugar
  • 500 g Grated Almonds
  • 1.5 Tablespoons cinnamon
  • 2 Tablespoons of lemon juice


  • Whip the three eggs whites until stiff
  • Slowly add the sugar and stir briefly
    • put sugar through a sieve first or it will be lumpy and you won’t be able to get rid of the lumps as they are very hard
  • Put aside 1 cup of egg white sugar mix for the cookie glazing
  • To the remaining egg white sugar mix, add the grated almonds, cinnamon and lemon juice and knead together
  • Cut cookies (just under 1 cm thick)
  • Glaze cookies spreading remaining egg white over the top with a brush, spoon or your finger
  • Cook for 4-5 minutes at 250 °C (pre-heat oven) – the glaze should remain white


  • 250 g Sugar
  • 250 g Grated Almonds
  • 1 knifes tip (a sprinkele) of cinnamon (too much will overpower the chocolate)
  • 2 Tablespoons Flour
  • 2 Eggwhites stiff
  • 100 g Dark Chocolate


  • Mix together the sugar, flour, grated almond and cinnamon
  • Gently fold in the egg whites, do not beat
  • Break the chocolate into a bowl
  • Heat water in a large pan and put the bowl with the chocolate in it. Gently stir, until the chocolate is melted. DO NOT drop any water in the chocolate, it will make the chocolate to hard
  • Mix the melted chocolate well with the above mixture
  • Put mixture into fridge for a few hours until it is very cold or it will stick too much and you won’t be able to roll it out
  • Roll out the dough on a sugar-coated tray 5 mm thick, cut out with small moulds and immediately put on baking tray
  • Put the tray into the oven and let dry for a few hours or overnight. Use a baking sheet.
  • Cook for 5 minutes at 250 °C (pre-heat oven)


  • 250 g margarine
  • 250 g Sugar
  • 3 Eggs (or 1 egg and 3 egg yolks)
  • 1 Pinch of Salt
  • 1 lemon peel
  • 500 g flour


  • With the mixer machine, beat the butter and sugar together until light in colour
  • Add the eggs and add salt and beat again
  • Sift in the flour and gently knead into a smooth dough
  • Rest for 1 hour
  • Roll out dough 5 mm thick
  • Cut out with any mould
  • Put on lightly greased tin
  • Brush Cookies with egg yolk
  • Pre-heat oven
  • Cook for 10-12 minutes at 200 °C


Züri Gschnetzlets (Veal & Cream Sauce) (walkthrough)

  • 500 g veal or beef strips
  • 1 onion
  • Garlic
  • 250 mL pure/fresh cream
  • Fettuccine or Spätzle
  • Herbamare salt
  • Pepper
  • Paprika
  • Chilli flakes (optional)
  1. Boil water and cook pasta while doing the following steps
  2. Fry an onion and crushed garlic in oil or butter
  3. Add the meat – you can lightly coat the meat with flour to help retain moisture
  4. Add salt, peper, paprika and chilli
  5. Once the meat has browned, turn heat to low and slowly add cream – be careful not to let cream boil

Meatballs (walkthrough)

  • 500 g Mince beef
  • 200 g Spicy salami
  • Mozzarella
  • Pepper and oregano
  • 1 egg
  • Arrabiata sauce
  1. Finely cut the salami
  2. Mix the mince, salami, pepper, oregano and egg
  3. Mould the meat mix around cubes of cheese
  4. Fry the balls on all sides
  5. Add fried balls to backing dish
  6. Add sauce and bake for ~30 min
  7. Serve with pasta

Spaghetti Bolognese

  • 500 g Mince beef
  • 1 Onion
  • Garlic
  • 1 Tub tomato paste
  • 1 or 2 Can(s) diced tomatoes
  • Herbemare, pepper, paprika, basil, oregano, chilli
  1. Fry the onion and garlic in oil until translucent
  2. Add the mince
  3. When mice is brown, add tomato paste and stir in
  4. Add herbemare, pepper, paprika and chilli to taste
  5. Add diced tomatoes and stir
  6. Add basil and oregano to taste
  7. Cover with lid and let simmer on a low heat until all diced tomatoes have homogenised
  8. Cook pasta and serve together


  • Use the spaghetti sauce prepared from the above
  • Fresh lasagne sheets
  • 1 Pack of Spinach
  • Arrabiata sauce
  • Butter – 60 g
  • Flour – 2 tbl spn
  • Milk – 300 mL
  • Salt, pepper nutmeg
  • Parmesan cheese
  1. Prepare the white sauce
    1. Melt 60 g butter in a pot
    2. Add salt pepper and a knives tip of nutmeg
    3. While stirring, add two tablespoons plain flour
    4. Turn heat to low and progressively add the 300 mL of milk while stirring, adding more as it thickens
    5. Add 5 tablespoons grated parmesan cheese
  2. Mix Arrabiata sauce into spaghetti sauce
  3. In a large oven pot, layer the spaghetti sauce, lasagne sheets and spinach
  4. Pour the white sauce on the top layer
  5. Cover and place in oven for 45 min at 180 C
  6. Remove lid and sprinkle cheese on top – cook for another 10 min


  • Arborio risotto rice
  • 1 Onion
  • Garlic
  • White wine
  • Chicken stock
  1. Brown the onions and garlic in butter
  2. Add 1.5 cups risotto
  3. Add ~150 mL white wine
  4. Add pepper and chilli and stir in
  5. Add a cube of stock (or if using liquid stock, replace water in next step with stock)
  6. Slowly add 1.5 cups of water while continuously stirring over ~ 20 min
  7. Add 4 tablespoons of parmesan cheese and stir in
  8. Add half a cup of milk or cream
  9. Serve with vegetables and meat of choice


  • Potatoes (sweet and normal)
  • 1 Onion
  • Garlic
  • 300 mL cream
  • Tomato
  • Cheese
  • Herbamare, pepper, nutmeg, oregano
  1. Pre-heat oven to 180 C
  2. While some olive oil in the dish
  3. Crush garlic and spread on the bottom of the dish
  4. Dice the onion
  5. Thinly slice the potatoes
  6. Layer the potatoes and onion
  7. Add Herbamare, pepper and a very small amount (knives tip) nutmeg
  8. Pour over the cream – this washes the herbs through the layers
  9. Slice tomatoes and layer on the top
  10. Sprinkle the tomato with pepper and oregano
  11. Cover the dish and bake for 1 hour
  12. Uncover and add shredded cheese to the top
  13. Cook uncovered for another 30 min

Chicken Ham Pie

  • Chicken mince – 500 g
  • Ham – 200 g
  • 1 egg
  • Mayonnaise – 3 tbl spn
  • Herbemare, pepper, chilli
  • Chives
  • Parsley
  • Puff pastry – 2 or 3 sheets
  1. Dice the ham, chives and parsley
  2. Add to a large bowl
  3. Add the chicken mince, egg, mayonnaise, salt, pepper and chilli and mix together
  4. Spoon the mixture out evenly between two or three sheets of pastry – place to one side
  5. Use a cup of water to wet your finger or a brush to dab the edges of the pastry – then fold over and press together to seal
  6. Cook in the oven at 210 C for 30-40 min
  7. Serve with rice and vegetables

Hokkien Noodles

  • Hokkien noodles
  • ½ cup peanut butter
  • 2-3 tablespoons honey
  • 1 garlic clove
  • Juice of half a lemon (too much makes it runny)
  • 2 tablespoons soy sauce
  • A touch of curry powder (optional)
  • Choice of vegetables and meat
  1. Melt the peanut butter and honey in 1 cup of boiling water
  2. Add the other ingredients and slowly bring to boil
  3. Lower the heat and stir until thickens (add extra water if it gets too thick)
  4. Add salt pepper and chilli if desired
  5. While preparing the sauce cut meat and vegetables and fry in a pan or wok
  6. Cook the noodles in a bowl of hot water
  7. When the meat is browned and the vegetables are soft add the sauce and noodles

Pasta Bake

  • Ham – 200 g
  • Pasta
  • 1 Egg
  • Onion
  • Fresh cream – 300 mL
  • Herbemare, pepper, chilli
  • Cheese
  1. Begin cooking the pasta
  2. Dice the onion and ham
  3. Fry the onion and ham in some oil
  4. Add salt, pepper and chilli
  5. Slowly and cream to the frying pan on a low heat with stirring
  6. Optional – add some parmesan cheese
  7. Add one egg and mix in
  8. Pour cooked pasta to an oven dish
  9. Add ham and cream mix to pasta and mix well
  10. Cover and cook for 40 min at 180 C
  11. Uncover, add shredded cheese to the top and cook for another 10 min

Quiche Lorraine

  • Short crust pastry
  • Bacon cubes
  • 1 packet spinach
  • 1 onion
  • 3 eggs, beaten
  • 1½ cup milk
  • 1½ cups shredded cheese
  • 1 tablespoon of plain flour
  1. Preheat oven to 165°C
  2. Blind bake pastry for 10-15 minutes (put pastry in the oven while you’re cutting up the other ingredients
  3. Fry bacon/onion until well done
  4. Mix milk, eggs, bacon and onion together in a large bowl
  5. In a separate bowl toss cheese and flour together then add to egg mixture. Mix well.
  6. Bake for approximately 60 min or until a knife comes out clean

En Guete!

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