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Andermatt Swiss Alps

Best Winter Warmers – Swiss Recipes

Traditionally as the nights draw in and the evenings get cooler, people throw open their doors and entertain at home, and where better to turn for winter sustenance, than the land of chocolate and cheese.

Below we’ve shared our favorite recipe for making the Swiss staple, fondue. And for a more modern take on traditional cuisine, we’ve also included the recipe for Toblerone cheesecake.

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Cheese Fondue – perfect for dinner parties or romantic meals for two

Ingredients

*  250 ml Dry White Wine

* 225g Gruyere Cheese (shredded)

*225g Emmental Cheese (shredded)

*15 ml Lemon Juice

* 30 ml Kirsch

* 1 tbsp Cornstarch

* 2 ml Nutmeg

*2 ml Paprika

* Pepper (for seasoning)

* 1 garlic clove

Start by rubbing the garlic around the fondue pot and then throw away. Add the white wine and lemon juice to the pot and heat, without boiling, warm the wine and lemon juice. Reduce heat and add the shredded cheese, mix well and stir regularly. In a separate bowl, dilute the cornstarch in the Kirsch, and then add all reaming ingredients to the pot. Season if necessary with pepper. It should be perfect, but if the mixture is too hard, add wine. If it’s too soft, add cheese.

To serve: Cut up bite size pieces of bread, potatoes and vegetables

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Toblerone Cheesecake – the perfect sweet treat

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Ingredients

* 200 g Chocolate Biscuits

* 100 g Butter

* 300 g Cream Cheese

*200 g Whipping Cream

* 200 g Toblerone

To start, crush the biscuits into little pieces, and melt the butter. Mix the two together and then place into the bottom of an 8″ cake tin, press the contents down, making sure it’s even. Next turn your attention to the topping, melt the toblerone over a bain marie and then beat the cheese in a large bowl until smooth. Lightly whisk the cream until almost stiff then add the beaten cheese. Once the toblerone is fully melted add it to this mixture and stir thoroughly (it should be light brown in colour). Pour this mixture onto the biscuit and butter base,  smoothing it across the tin to ensure it’s even. Place in the fridge for 2-3 hours.

To serve: add the remaining pieces of the toblerone bar to the top

If you’re interested in sampling more traditional Swiss cuisine, check out our rundown of the best dishes.

[youtube http://www.youtube.com/watch?v=k8ZYNCmICts&feature=player_embedded]

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