Swiss cuisine is an ensemble of national, regional and local dishes consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from the neighbouring countries. The climate of Switzerland allows for a large variety of terroirs, and, therefore, a wide range of indigenous food from simple cereals to refined products like cheese, wine and chocolates. The main characteristic of Swiss cuisine is its simplicity with many dishes made up of a few hearty ingredients. A strong food industry often related to chocolate has developed over the past centuries in Switzerland.
FONDUE
Fondue in Switzerland is considered the ultimate comfort food, especially among cheese lovers. It is enjoyed in homes and restaurants all over the country. It used to be a farmer’s breakfast when vegetables are difficult to find during winter. Here, I am using cheese easily available in India. There, they use varieties like Gruyere, Cheddar and Camembert. (Please do not use mozzarella because it will make your fondue lumpy and very, very gooey. Also do not use pizza cheese). Here I have shown my way of making fondue that is very simple. In Switzerland, they use wine to thin down the cheese. But here I have used milk.
INGREDIENTS (Serves 8)
- Butter: 1tbsp
- Garlic and red chillies minced: 1tsp
- Onion: 1, very finely chopped
- Amul cheese spread: 2 tubs; OR
- Amul cheese: 300g, grated
- Milk: 1 cup
- Black pepper: To taste
- Red chilli flakes: To taste (it is optional but tastes good and gives a slight kick)
- Crusty bread: Cut into chunks for serving.
- You can also serve with blanched broccoli, carrots, and so on
METHOD
- In a saucepan, melt butter. Add the chilli garlic mince. Saute for a few seconds. Then add onions and saute for a few seconds. Do not make it brown. It should be translucent.
- Now add the milk and let it get a little hot. Then add the cheese. The flame should be low to medium. Keep stirring till the cheese melts and the mixture is smooth. It should be bubbling by now. In case it is too thick you can add a little more milk to it.
- Sprinkle some chilli flakes and serve hot in a fondue pot with bread, etc.
SWISS POTATOES (ROSTI)
Baked potatoes (Rosti)
Many Swiss consider Rosti to be their national dish. Everyone has their own way of making it. Tender potatoes and ooey-gooey cheese combine in this super tasty side dish. It pairs well with various meaty dishes. No fancy equipment. Just an oven and you are good to go. The result is layers of potato goodness alternating with shredded Swiss cheese or any other that you have. It is served piping hot and is usually gone in seconds.
INGREDIENTS
- Potatoes: 4, large
- Chicken/vegetable) broth: 1 cup
- Salt: To taste
- Pepper: To taste
- Butter: 4tbsp
- Cheese: 3 cups, shredded (I have used Amul cheese)
METHOD
- Slice the potatoes very thin like you are making chips.
- Layer at the bottom of a baking dish size 9”x13” greased. Season with salt and pepper. Go slow on the salt because the cheese also has salt.
- Cover the potatoes with grated cheese and dot with butter.
- Repeat the layers.
- Pour chicken/vegetable broth on top. Do not worry, it will be absorbed into the potatoes as they cook.
- Bake in a pre-heated oven for 45 minutes at 220°C till the potatoes are cooked and the cheese is golden in colour.
- Serve piping hot.
ZURICH-STYLE VEAL (CHICKEN) IN CREAM SAUCE (ZURCHEN GESCHNETZELTES)
Veal in Mushroom Sauce
This is another popular dish in Switzerland, especially in restaurants. Veal is meat from calves. So it is very tender. You can substitute with boneless chicken breasts or pork loin or turkey.
INGREDIENTS
- Veal/ Chicken/ Pork: Sliced into ½-inch strips
- Flour: 3tbsp
- Butter: 2tbsp
- Olive oil: 2tbsp
- Onion: 1 cup, chopped fine
- Garlic: 4 cloves, minced
- Button mushrooms: 200g, sliced
- Lemon zest: ½tsp
- Lemon juice: 1tbsp
- Heavy cream: 1 cup
- Dry white wine: ½ cup
- Sea salt: To taste
- Black pepper: Freshly ground, to taste
- Parsley: 3tbsp, chopped, for garnish
METHOD
- Pre-heat oven to 140°C and place an oven-proof dish in the oven.
- Sprinkle flour over the veal slices and coat well.
- In a large frying pan over medium-high heat, melt half the butter and ½ of the olive oil and as soon as the butter bubbles, immediately put the veal and quickly brown on all sides. It will become tender soon.
- Set the meat aside to a dish and cover with foil to keep warm.
- Add remaining butter and oil to the pan and saute onions and garlic for a couple of minutes.
- Stir in the mushrooms and lemon zest and cook till mushrooms begin to soften for about 5 minutes.
- Add the wine to deglaze the bottom of the pan using a wooden spoon to scrape up any browned bits.
- Stir in the meat and its juices and cook over low flame for about 7 minutes.
- Now stir in the cream and season to taste with salt and pepper. Let it thicken a bit, then add the lemon juice.
- Now quickly remove the baking dish from the oven and pour the veal into it.
- Garnish with parsley and serve hot with any side dish or salad or rosti.
SWISS BAKE CHICKEN
Swiss Baked Chicken
This extremely simple and delicious dish is a favourite of the Swiss people. As I mentioned in the introduction, the Swiss use very few but hearty ingredients in making their food. They usually have it with buttered rice or a crusty bread with a salad alongside, or their national dish Rosti.
INGREDIENTS
- Chicken breasts: 4, boneless, skinless
- Cheese slices: 4
- Mayonnaise: ½ cup
- Sour cream: ½ cup
- Parmesan cheese: ¾ cup, grated and divided into two
- Garlic powder: 1tsp
- Salt: ½tsp
- Black pepper: ½tsp
- Cooked butter rice for serving
METHOD
- Pre-heat oven to 190°C.
- Pat chicken dry and place in a greased 9”x13” baking pan.
- Place cheese slice on top of each chicken breast.
- In a bowl mix mayo, sour cream, half the parmesan cheese, salt, pepper and garlic powder. Spread this over the chicken and sprinkle the remaining parmesan cheese.
- Bake for 45 minutes or till chicken is tender.
- Serve over buttered rice or sourdough bread and a green salad.
SWISS RICH RAGU WITH SPAGHETTI
Swiss Rich Ragu with Spaghetti
Switzerland has its borders with Germany, France and Italy and all these countries have influenced Swiss cuisine. Therefore, one very popular dish in Switzerland is this Spaghetti Bolognese with a rich sauce. This Zurich-style Ragu (meat sauce) is an iconic national dish that makes for a hearty wintertime lunch. This dish hails from Switzerland’s most dynamic German-speaking city. Zurcher Geschnetzeltes, as it’s known in the Swiss German dialect, is a delight on the pasta or off it. You can also serve the Ragu with Polenta.
INGREDIENTS
- Olive oil: 1tbsp
- Onion: 1 large, chopped fine
- Garlic: 2tsp, minced
- Celery stick: 1, chopped fine
- Carrot: 1 large, chopped fine
- Meat: 600g, minced
- Tomato puree: 4tbsp
- Tomatoes: 4, finely chopped or grated
- Thyme: 2tsp chopped fresh leaves
- Red wine: 150 ml
- Mutton or chicken stock: 500ml
- Spaghetti: 400g, or according to requirement
- Parmesan cheese: 50g grated, plus extra for serving
- Side salad: To serve
METHOD
- Heat oil in a large pan or pressure cooker. Add onion, celery and carrot. Saute over medium heat for about 6-8 minutes, stirring now and then until it softens and starts to change colour.
- Now put meat and cook till brown.
- Add tomato puree, garlic and thyme and cook for 2 more minutes.
- Pour in the wine and increase the heat to boil off most of the alcohol.
- Now reduce heat and pour in the stock. Pressure cook for 5 whistles or cover and cook gently for 1 hour, until the meat is tender and the sauce has thickened. Then remove the lid and cook for 10 more minutes. Check for consistency of the sauce. It should be able to coat the spaghetti.
- In the meantime, cook the spaghetti. Reserve a cup of the pasta liquid. Drain the spaghetti and add to the Ragu with the parmesan cheese. Toss well and add a little pasta water to help coat the spaghetti well.
- Serve with a salad and extra parmesan cheese.
#To make the Polenta
INGREDIENTS
- Milk: 600ml
- Water: 300ml
- Polenta or coarse cornmeal: 150g
- Parmesan cheese: 50g
- Butter: 50g, cut into chunks
- Salt: To taste
- Pepper: To taste
METHOD
- Pour the milk with the water into a saucepan and bring to a simmer over medium heat.
- Tip the polenta with salt and pepper (1tsp each) and cook for 3-4 minutes, whisking or stirring continuously until the polenta has thickened.
- Now stir in the parmesan and butter and mix again till the butter has melted and the polenta is smooth and creamy.
- Spoon onto plates and top with the Ragu. Grate over it extra parmesan cheese.
FISH CHVECHLI (FISH CAKES)
Fish Cakes
These fish cakes were traditionally made in Waggis, a small town bordering Lake Lucerne. There they make them with Albeli fish, which today exists only in Lake Lucerne. I have made this dish with bekti fish. You can also use cod or any other white fillet.
INGREDIENTS
- Bread: A handful, without crust, cubed
- Milk: 150ml
- Fish (bekti): 400g, boneless
- Lemon: ½, zest and juice
- Sage: A pinch
- Nutmeg: A pinch
- Salt: A pinch
- Pepper: A pinch
- Egg: 1
- Flour
- Butter: A knob, for cooking the cakes
- Sour cream: For garnishing
- Spring onions: For garnishing
METHOD
- Put the cubed bread in a bowl.
- Heat milk and when it is bubbling pour it over the bread. Let it sit for 15 minutes.
- Cut the fish into small pieces and then add it to the bread and milk. Stir in the lemon, seasoning and egg.
- Sprinkle 1-2tbsp flour on top of the fish mixture and use your hand to mix thoroughly.
- Then form cakes about the size of your hand.
- Melt butter in the frying pan and add these cakes one by one. Cook them for 5-6 minutes on the first side until the bottoms hold together and are golden. Then flip them and cook on the other side for 5 minutes or until nicely brown and the inside is cooked through.
- Garnish with some sour cream and spring onions when serving. Serve piping hot.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her @durribhallakitchen on Instagram, @ Durribhallakitchen on Facebook and Durri Bhalla on YouTube