Swiss Recipes – How To Cook 8 Great Tasting Dishes From Switzerland

If you are like me, you may not necessarily like to cook. But you may enjoy delicious tasting food. So, I ask my brother to help me with some simple Swiss recipes that are easy to prepare. After all, he was a gourmet chef in the restaurants at some of the best hotels in Switzerland. The result is this page with some easy Swiss recipes that you or your staff can cook quickly...

1) Piquant Vegetables Birchermuesli

Birchermuesli is actually a breakfast recipe. However, adding vegetables instead of fruits and nuts makes it one of those great simple Swiss recipes for a healty lunch.

Ingredients for Four Persons

• 6 tablespoons whole oat flakes
• 1 decilitre water, hot
• 125 grams bio cream cheese (nature)
• 1 tablespoon lemon juice
• 180 grams Yogurt nature
• 30 grams horseradish (naturally piquant)
• 200 grams fennel (quartered and finely planed)
• 200 grams of carrots (finely planed)
• 200 grams of apple (grated)
• A pinch of salt (according to demand)
• 1 tablespoon of parsley (finely hacked)

Preparation

1) Place whole oat flakes in a big bowl and pour water over it.
2) Cover it and soak for approximately 30 minutes.
3) Now, add the cream cheese and stir.
4) Mix in the lemon juice and all the rest of the ingredients.
5) Salt if required and strew parsley over the finished Birchermuesli.

2) Grill Mushroom Vegetables with Refreshing Balsamico Jelly

Ingredients for Four Persons

Jelly

• ½ decilitre aceto balsamico
• 1 decilitre of apple juice
• ½ tablespoon of honey (use quality honey)
• 2 sheets of gelatine (place 5 minutes in cold water, then drip off)

Jelly Preparation

Boil together the aceto balsamico, apple juice and honey. Then take the frying pan from the plate and stir the gelatine under the hot liquid. Pour in a deep plate, allow to cool down and place covered in the fridge for approximately 2 hours. Cut jelly in small pieces and maintain it chilly.

Mushroom Vegetables

• 400 grams of pre-cooked sweet corn (cut in appr. 3 cm thick pieces)
• 300 grams of zucchini (cut in approximately 1 cm thick pieces)
• 300 grams of chilli (long quartered)
• 200 grams of mushrooms (Champignons and oyster mushrooms, halved)
• 3 tablespoons of peanut oil
• 3 garlic toes (crushed)
• 1 ¼ tablespoons of salt and a little pepper

Mushroom Vegetables Preparation

Place the sweet corn and all ingredients together with the mushrooms in a grill bowl. Add the oil and garlic and mix it.

Gas and charcoal grill

Grill with medium heat / glow for approximately 12 minutes with the lid closed. Turn around every now and then the mushroom vegetables. Spice and arrange the mushroom vegetables with the balsamico jelly. Serve with baked potatoes.

3) Chicken-Apricots with Swiss Cheese

Many Swiss Recipes contain cheese or fruits. This one contains apricots, a beautifully orange colored fruit full of beta-carotene and fiber that are one of the first signs of summer. Dried and canned apricots are available year-round. Fresh apricots with a plentiful supply of vitamin C are in season in Europe and North America from May through August.

Ingredients for Four Persons

• 1 tablespoon of mustard
• 1 tablespoon of white wine
• 2 tablespoons of peanut oil
• 1 tablespoon of thyme, finely chopped
• 6 thin Bell chicken breast Schnitzel (approx. 500 g) cut in 3 long stripes
• 9 small apricots, halved
• 6 wooden sticks
• ¾ tablespoon of salt and a little pepper
• 100 grams of finely grated medium hard Swiss cheese

Preparation

1) For the marinade, mix the mustard, wine, oil and thyme.
2) Coat the chicken breast with about half of the marinade, rest, put aside.
3) Then marinate the chicken covered in the fridge for approx. 1 hour.
4) Strip the marinade, wrap around the apricot halves with the chicken stripes and stick them to the sticks.

Gas-/Charcoal grill

Grill both sides approximately two minutes if the heat is at maximum or for 6 minutes by medium heat. You may want to put on the lid. Turn the sticks once and brush on some marinade. Then spice the sticks and arrange with the cheese. Serve a green salad with the meal.

4) Polenta dell´inferno (Devil’s Polenta)

One of the Swiss Recipes that is known everywhere in Switzerland but especially in the Ticino area is Devil’s Polenta. However, the typical classical polenta is served with rabbit ragout in a delicious cream sauce and halved pears. This recipe here is prepared with anchovies.

Ingredients for Four Persons

• 2 litres of water
• 1 tablespoon of salt
• 500 grams of coarse grained maize (use Bramata kind if available)

For the Sauce

• 1 kilogram of onions cut in rings
• 6 tablespoons of olive oil, cold-pressed
• 1 small pepper pod
• 2 tablespoons of tomato paste
• 100 grams of anchovies
• 1 tablespoon of captures
• 2 decilitres Barbera red wine
• 1 big garlic toe
• 1 little branch of sage

Preparation

1) Start with spicing the water with salt and boil.
2) Slowly add the maize under constant stirring on small fire and cook to a polenta.
3) For the sauce, (gravy) stew the onion rings in oil until they are glazed (do not allow them to become brown).
4) Add the finely chopped pepper pod and mix tomato paste with some water.
5) Now cut and add the anchovies into small pieces.
6) Afterwards mix in the capers and also add the wine.
7) Allow to boil down to approximately half.
8) Finely cut and add the garlic and sage, then cook the sauce and let it simmer for 2 to 3 minutes.
9) Apply the hot polenta and at the table pour the devil’s sauce over it. You just created one of the best Swiss recipes from the Ticino region.

5) Summer Risotto

There are few strictly vegetarian only Swiss recipes. This Summer Risotto recipe is not vegetarian either, because of the "Parma ham" it contains. It is a dish often served in the cantons of the Valais and Ticino. Switzerland has indeed many easy recipes on the menu plan and the Summer Risotto is one of them.

Ingredients for Four Persons

• 1 onion
• 2 toes of garlic
• 200 grams of mushrooms
• 4 tomatoes
• 150 grams of Parma ham
• 3 tablespoons of olive oil
• 300 grams of rice
• 1 litre hot meat broth
• 2 cups deep-frozen peas
• 1 cup of fine-planed “Pecorino cheese”
• 1 tablespoon chopped parsley

Preparation

1) Peel the onions and garlic toes and chop them finely.
2) Wash the mushrooms and half them (quarter big mushrooms).
3) Skin the tomatoes and cut in small pieces, cube the "Parma ham".
4) Heat up the oil in a big pot and then roast until the onion- and garlic pieces glaze.
5) Now add the rice and roast under constant stirring.
6) Briefly roast the ham cubes and add the mushroom and tomato pieces.
7) Pour in the meat broth and cook everything covered by mild heat for 20-25 minutes.
8) 6 minutes before the end stir in the deep-frozen peas.
9) Place the risotto in a bowl and then serve and strew the Pecorino cheese with the parsley.

6) Turkey Curry with Tangerines

In Switzerland, turkey is not as often on the menu plan as chicken or veal and pork. However, many Swiss Recipes use cream or curry sauces like this turkey curry with tangerines. Delicious - enjoy your meal!

Ingredients for Two Persons

• 250 grams of turkey
• 2 onions
• 2 tablespoons of curry
• 200 ml of water
• 1 tablespoon of vegetable broth (instant)
• 3 tablespoons of tomato paste
• 1 can of tangerines

Preparation

1) Chop the onions into small pieces, cube the meat and roast together with a little oil.
2) Wipe off with 200 ml of water. Add the broth, curry, tomato paste and tangerines as well as some salt and pepper.
3) Allow to cook a little and serve together with rice.
4) Serve with rice, polenta or roesti.

7) Pikeperch with Orange Fillets

There are quite a few Swiss Recipes using pikeperch fillets because Switzerland has many lakes that contain them. Pikeperch with orange fillets is also served in most high-end restaurants.

Ingredients for Four Persons

• 600 grams of fennel
• 4 carrots
• 8 tablespoons of rapeseed oil
• 1 tablespoon of bright soy sauce
• 1 tablespoon of sugar
• 0,25 litre of white wine
• 3 oranges
• Salt, white pepper
• 4 pikeperch fillets with skin
• 4 tablespoons of flour

Preparation

1) Clean the fennel (keep the herbs) and cut in approx. 3 mm thick and 4 cm long pieces.
2) Likewise, peel the carrots and cut in pieces. Cook both in oil, add soy sauce and sugar, and allow wiping off with white wine and letting it simmer slowly.
3) Remove orange peel with a sharp knife. Extract fillets in the dividing skins and add them to the vegetables. Chop up finely half of the fennel herb and spice with salt and pepper, taste.
4) Release pikeperch fillet with the skin from the scales. Also release the fillet from the bones. Briefly wash the fish and dry dab before roasting.
5) Brush with a little soy sauce, then salt and turn in the flour. Roast for approx. 4-6 minutes with the skin side down. Afterwards turn the fish and serve garnished on the vegetables with the fennel herb.

8) Poached Egg with Asparagus Salad

Of all the Swiss recipes on this site, this one is probably the hardest to prepare. But with a little practice, it is not that difficult to do. It is one of those perfect light lunch recipes.

Ingredients for Four Persons

• 4 fresh land eggs
• A bundle of green asparagus
• A pinch of sugar
• White "Balsamico vinegar", olive oil
• Salt and pepper
• A small onion

1) Pierce the eggs finely with a knife and cook for 5 minutes in boiling water. Rise with cold water, then peel the eggs and allow them to leave warm in hot salt water for about 2 minutes.

2) Cook the asparagus in well-salted water with a pinch of sugar for 6-10 minutes, so that they still have bite. Then drip off with cold water.

Marinate Asparagus:

Chop finely the onions and cut the asparagus in fine pieces up to the points. Marinate the asparagus tips and the cut asparagus pieces with onion, "Balsamico", olive oil and use a bit of salt and pepper.

Morel Sabayone

• 20 grams of morels (fresh or dry)
• Some onion (approximately 5 grams)
• A small garlic toe
• 1 decilitre of Marsala (a sweet red dessert wine)
• 3 yolks

Wash the morels well and cut them fine. If you use dry morels, soak them first. Then hack finely the onion and garlic.

Braise the morels, onion and garlic with a little rapeseed oil. Spice with salt and pepper. Wipe off with Marsala and cook it down to about half. Now mix the yolks with the morel mass and use a little salt and pepper. And finally hit it in the water bath to a "Sabayone".

So you see, the Swiss Recipes on this site are easy to prepare and also light on your stomach because they do not contain those heavy cream sauces. Many of this delicious lunch recipes are also served regularly at the kitchen table in Switzerland.

Do you like something more than these easy to prepare Swiss recipes? Discover the best-known delicious Swiss Steak Recipes served in most households in Switzerland.

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