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These biscuits have been made in Switzerland for hundreds of years. The combination of honey, nuts, cinnamon, orange/lemon peel & Kirsch gives them a unique, delicious flavour, They tend to be a bit tough and a challenge for fillings, specially when cooked longer and darker for more flavour; so distribute them with a disclaimer......

Recipe

Courgette Casserole

added by Globi 19th August 2009
14:40

This courgette casserole is a bit time consuming to make, but the result is well worth it. (In Australia we call courgettes: zucchinis)

Recipe

Sage Mice (Müüslichüechli)

added by Globi 18th August 2009
00:35

My Swiss grandmother used to make these many moons ago: Most people are surprised at how nice they taste.

Recipe

NASE GORENG à la La Perla

added by Globi 18th August 2009
00:27

This is posh version of an Indonesian fried rice which was on the menu in the hotel where I did my cook apprenticeship in the Italian part of Switzerland in 1962 to 1964 THE ORIGINAL VERSION WAS WITH VEAL & PORK, ALSO SOME FISH AND SHRIMPS/CRAB MEAT WITH IT AS WELL.......

Question

My Austrian grandmother used to make a scrumptious chocolate...

asked by Globi on 16th August 2009 15:47

13 answers

My Austrian grandmother used to make a scrumptious chocolate / cherry cake with pipped black cherries. Does anyone have a recipe for that, please?

Recipe

Prune Tart

added by Globi 15th August 2009
12:49

A delicious tart with fresh (or frozen and thawed) pipped prunes on a puff pastry crust with a marzipan filling (other fruit can be substituted for the prunes)

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