Top 20 Swiss recipes

Hanz's Swiss-German bratwurst: a homemade pork and veal sausage seasoned with white wine and freshly ground spices, double-ground for a fine texture and stuffed into hog casings. An old family recipe.

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

An easy way to use up your potatoes and to make something delicious.

A mixture of parsley, oregano, and scallions is added into the shredded potato, sprinkle the smoked cheddar on top at the last a few minutes. Use regular cheddar cheese if you don't have smoked cheddar.

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

This easy-to-follow recipe makes the most basic and the most delicious roesti.

This moist apple cake is absolutely delicious. Raspberry jam, fresh apples and lemon juice make the cake taste refreshing and fruity, the almond-sour cream topping adds nuttiness and tanginess, and the lemon glaze gives the cake extra citrus and sweetness.

Microwave Swiss steak with round steak braised in tomato soup, celery, onion, and green pepper. The 1970s comfort food classic, sped up to dinner-table fast.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

This is a great casserole, my whole family love this recipe.

This is a great chard recipe, with the onions, very yummy.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

Homemade Swiss breakfast muesli mixes rolled oats with cinnamon, raisins, apricots, dates, almonds and sunflower seeds. Make a big batch and cook a hot, high-fiber bowl in minutes any morning.

This scrumptious spicy apple pie is served with a hot brandy sauce.

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.