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Swiss Roots and Recipes
Swiss Roots and Recipes

Bread, Pasta and More

Braided bread (Zopf)
2 1/4 lbs white flour                                                                                                                                                      
1 tablespoon salt
1/2 oz dried yeast
1 teaspoon sugar
4 1/2 oz butter or soft margarine
1 1/2 pts milk
1 egg yolk
1. Melt the butter and stir in the milk.
2. Mix the flour and salt in a bowl, make a hollow in the center and add the yeast and milk and butter mixture, mix to a soft dough. This will take about ten minutes by hand, or 4-5 minutes by machine.
3. Cover with a cloth and leave for about one hour at room temperature until the dough has doubled in size. Knead till smooth.
4. Cut dough into four pieces of the same size. (i.e. two pieces per loaf.) Form each into a sausage shape with tapering ends. Braid as shown below.
5. Put the loaves on a cookie sheet lined with baking paper, brush with water. Leave to rise again for between 30 minutes and an hour.
6. Before baking, brush with the egg yolk.
Bake for 45 - 55 minutes in the lower part of the pre-heated oven at about 400 degrees.
Serve within 2 to 3 days.
Zopf made out of two pieces of dough:

Cut dough in two pieces of the same size. Twiddle each to an approx. 24 inch long roll, thinner toward the ends.
Cross in the center as shown on the left. Put top right end to left low and low left end to top right. Then put top left end to right below and low right end to top left. Continue until no more dough is left. Press ends and put below bread.
Follow prior baking directions.

Aelplermagaronen (Älpler Macaroni)
Ingredients for four people:
10 oz. elbow macaroni
10 oz. potatoes, peeled and cubed (roughly 3 medium sized potatoes)
5 oz. bacon, chopped
7 oz. cream
black pepper
1 onion, diced
2 Tbsp. butter
3 1/2 oz. Sbrinz cheese, grated*
*Since Sbrinz is Swiss and likely not found in the USA, substitute Parmesan, Asiago, or Fontina


Preheat oven to 350 degrees F.

Cook the macaroni and potatoes in boiling salted water until just tender - about 10 minutes. Drain.

Fry the bacon until lightly golden. Pour in the cream and season with pepper and a couple of pinches of nutmeg. Mix in the macaroni and potatoes.

Layer the mixture with the grated cheese in a lightly buttered oven proof dish. Bake until golden and bubbly, about ten minutes. Fry the onion in the butter until golden and scatter on top.

Fotzel slices (Fotzelschnitte)
Ingredients for four people:
12 slices of dark bread (preferably from the previous day)
3 eggs
1. Sprinkle a little milk over the bread
2. Stir the eggs in a bowl, and mix in about three tablespoons of milk and a pinch of salt
3. Heat butter in a skillet
4. Lay the bread slices in the egg and milk mixture to soften them, then transfer them to the skillet
5. Fry on both sides until they are brown
6. Sprinkle with sugar and cinnamon to taste
Serve with apple purée:
1. Peel and core 4 - 5 apples and cut into slices
2. Cook the apple in about 1/3 cup water until soft, then mash until smooth
3. Add e.g. lemon juice, sugar or maple syrup to taste
Enjoy cold milk with this.
Ingredients for four people:
4 tablespoons oat flakes
8 tablespoons water
4 tablespoons sweet evaporated milk or cream
Honey or sugar to taste (use as little sugar as possible)
Juice of 2 lemons
8 apples
1. Put oat flakes, water, sweet evaporated milk and juice of lemon in a bowl
2. Wash apples, cut in pieces, remove core (do not remove skin!)
3. Grind apples into the bowl and mix well
4. Add sugar and honey according to your own taste and mix well again
* Use plain yogurt instead of water and evaporated milk
* Add cream, half and half or milk according to taste
* Include any kind of berry, oranges or other fruit instead of, or in addition to, the apples
Add 2 to 3 tablespoons of ground almonds and/or hazelnuts

Saffron Risotto
Ingredients for four people:
1 tbs oil
12 oz Arborio rice
1 medium sized onion, finely chopped
1 clove of garlic, minced
3 ½ fluid oz white wine
1 packet of saffron threads (not ground!)
1 ¼ pints chicken bouillon
4 tsp half-and-half
4 oz finely grated cheese (Sbrinz, Appenzeller)
1. Heat the oil in a skillet
2. Sauté the onions and garlic, stirring often, until soft but not brown
3. Add the rice, cook briefly until it becomes translucent, stirring all the time
4. Add the wine and continue stirring as its flavor is absorbed by the rice
5. Add the bouillon and saffron, stir in well, and cover
6. Bring to the boil over a medium heat, then turn heat down as low as possible and allow to simmer for about 20 minutes
Note: there is no need to stir at this point: if the heat is not too high, the rice will not stick to the pan
7. Stir in the cream and cheese. (If the Swiss cheeses are not available, Parmesan may be used instead) Season to taste
Serve immediately with a meat dish and salad

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