Recipes

Everything that delights a farmer's heart in one meal.

A real Austrian farmhouse bread made from pure rye.

Good with meat dishes!

Brilliant juiciness and completely stress-free thanks to sous-vide.

A loaf with a very brown and moist crumb.

The ideal starter for a hearty meal.

Easy to make and very tasty with many side dishes.

These "Rahmtäfeli" are as much a part of Switzerland as the mountains.

A Swabian classic with a fine crumb and interesting crust.

So that the bread tastes like grandma's

It shouldn't work but somehow it does

Quick to make and good for large groups.

Alamannian Christmas cookies known for its beautiful motifs.

The classic potato gratin from France.

Durum wheat semolina pasta even without an extruder

The classic for children who love to cut out various cookies.

A Swabian classic full of cheese.

The Swabian classic and the counterpart to the tarte flambée.

Everything that delights a farmer's heart in one meal.

Quick to make and good for large groups.

It shouldn't work but somehow it does

The Swabian classic and the counterpart to the tarte flambée.

Sweet and spicy Asian fusion with lots of vegetables

The Indian classic full of spices here with chicken.

A Swabian classic full of cheese.

The classic from Ikea but in a better version.

Brilliant juiciness and completely stress-free thanks to sous-vide.

A creamy zucchini sauce with cheese.

The buckwheat flour in this south-eastern Swiss canton of Grisons variation of Spätzle gives it a nutty and interesting taste.

Irresistible ravioli with wild garlic filling.

Durum wheat semolina pasta even without an extruder

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

A loaf with a very brown and moist crumb.

A Swabian classic with a fine crumb and interesting crust.

A real Austrian farmhouse bread made from pure rye.

Can't be missing from the breakfast table on a Sunday. The Swiss Challah Bread.

The ideal starter for a hearty meal.

Quick to make and ideal with many desserts.

Actually quite easy to keep alive.

So that the bread tastes like grandma's

Gives every dish a deep and velvety texture.