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 There
is no real typical Swiss cooking. As the country is quite
multicultural our "cuisine" is multi-style too - a mixture
of French, Italian and German cooking
A well-known special regional dish
from Zurich is "Hash browns and sliced veal with a
mushroom and cream sauce." or the cheese speciality
"Fondue" (turn pieces of bread in a kind of soup of
melted cheese with white-wine)
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Each region has its specialities:
Fondue and Raclette (melted cheese dishes)
from in the French part ; sausages, roasts and
Rösti ( fried potatoes) in the German part;
sliced air-dried meat ( Bündnerfleisch) in the
Graubünden region and Italian specialities in
Ticino. And Swiss wines are one of the country's best- kept
secrets.
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When do we eat:
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Breakfast
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6 a.m - 8 a.m
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continental breakfast - milk, coffee,
bread, jam
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Dinner
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12 a.m - 13 p.m
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warm dishes
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After dinner
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18 p.m- 20 p.m
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warm or cold dishes
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Compared to our French neighbours we
eat early in the evening and our meals are never as long as
theirs.
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A local speciality is carrot
cake.
Carrot
Cake
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150g sugar
5 eggs yellow
a pinch of salt
2 spoons of warm water
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Whisk until pale and very
thick
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1 lemon, grated rind and juice
1/4 teaspoon of cinnamon,
250g raw carrots, grated
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carefully stir the mixture into the
whisked egg yolks with the sugar
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250g ground hazelnuts
80g flour
2 1/2 teaspoon baking powder
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mix the hazelnuts, laking powder and
flour together, gently fold into the creamed
mixture.
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5 egg whites
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whisk the egg whites until stiff and
fold in
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Set the oven at 180°C and lake
for 50 to 60 minutes.
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Dust the top of the cake with
powdered sugar and decorate with marzipan
carrots.
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culture
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© gregory
egli, julien manenti, thomas salletmeier
s3a sekundarschule spreitenbach, switzerland
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