At Migusto, it is noticeable that classic recipes from Swiss cuisine are treated very neglected. For example, the tried and tested yellow pea soup with gnagi is not mentioned anywhere, which doesn't really surprise me. Yellow peas are no longer available in the Migros M stores in eastern Switzerland, but several varieties of lentils, chickpeas and the like are. But why, why?
Yes, just from the magazine ? with crackling paper to turn the pages by hand.
(I didn't know Maluns either until our neighbor gave it to me. Because she did a lot).
I didn't know any of the things you listed @Bodenseeknusperli. It's a bit worrying that I don't know any real classics as the son of a chef.
Except for the usual things like Aargau roast, Zürcher Geschnetzeltes, Basel flour soup, Valais cheese slices, St.Gallen bratwurst, Zug cherry tart and Rüäblitorte. That's it. (And as I said, only from hearing it, never made it myself).
Maybe out of fear of doing something wrong, like fear of driving a car. I don't think it's laziness on my part.
Have a sunny Thursday, yours
@Mystery1978
Guest
So, the Migusto team has had a quick look through the recipes for you and put together some Swiss classics. Some of them are quite classic, others have a little twist. For example, the capuns with wild garlic that I have already linked above.
Best regards
Dominik
Thank you @Dominik.
All I can say about the capuns is that I only know them with chopped chard. I personally don't like wild garlic. The herb is also too hyped up for me every year at this time, it's just wild garlic everywhere...
Back to the maluns: there are recipes on the www that season them with pepper or fry them in oil... I would advise against this. This original dish (only) needs butter and salt, which is enough to intensify the flavor. I simply can't imagine adding oil with its own flavor.
I have a few more tips for future Migusto trips through Switzerland: Bulzeni (a kind of Bündner Kaiserschmarrn), Pizzochels cun tiasta (Bündner Knöpfli with white cabbage and cheese), Emmental lamb stew, Zibelechueche, le Totché (Jurassic Nidlechueche, not sweet but salty), Fotzelschnitte, etc!
LG from the hobby chef
Guest
Oh guys...Jeannette cooks soo many of these traditional Swiss dishes, have a look at those videos. You'd be surprised what you'll find there!
Hey @Clikatat_Ikatowi
That would be a great suggestion and also recommended to everyone. So if Jeannette cooks is the same woman who writes the news on Migipedia, very likeable woman. Hats off to you for showing yourself on camera. Compliments ?
@Mystery1978
Jeannette from "Jeannette kocht" is a local politician from central Switzerland and not the Migipedia-Jeannette.
Yes sorry was just a question. You're right @Bodenseeknusperli, the videos go too fast for me with just hands and text. I'll wait and see what's in the Migusto magazine ?
