Recipes from the Road: Switzerland
Tuesday, July 17th, 2012
It's safe to say every member of the Topdeck family is crazy passionate about food and none more so than Topdeck's Gourmet Guru Daniela!
Dani's job is to make sure our travellers enjoy the best food Europe has to offer which means she is responsible for overseeing Topdeck's On Road Chefs, plus she has the difficult task of tracking down the best restaurants across the continent (hard life).
Some of you were so impressed by the hearty meals our Chefs whipped up for you on the road you wanted the recipes to try at home.
Well, we asked Dani very nicely and she's happy to spill the beans on two passenger favourites from Lauterbrunnen: Fondue & Rosti.
Daniela: Topdeck's Gourmet Guru
Fondue
A traditional Swiss and French dish of melted cheese dating from the 17th century, Fondue is served in a pot over a lamp that keeps the cheese warm and smooth. It is eaten communally using long-stemmed forks to dip pieces of bread into the cheesy goodness.Ingredients
- Emmental Cheese 300g
- Gruyere Cheese 300g
- White Wine 350 ml
- Kirsch 2-3 tablespoons
- Lemon Juice squeeze
- Corn Flour 3 teaspoons
To make the Fondue you need a bain-marie cooking set up i.e. a pot of boiling water with a empty bowl on top.
- Add your white wine and lemon juice to the bain and simmer.
- Gradually add cheese and continue stirring until all the cheese and wine is combined and smooth.
- Mix corn flour and Kirsch together and stir until you get a smooth consistency and then add to the fondue.
- Cook for 2–3 minutes until it is thick and creamy.
- Take off the heat and add salt and cracked pepper to taste.
FUN FACT: Tradition says if a man drops his bread in the pot he buys everyone around the fondue a drink, but if a woman does, she must kiss her neighbours.
Rosti
Rosti (Röschti) is a Swiss dish made from potatoes. It was originally a breakfast food eaten by farmers in the Bern region, but today it is enjoyed all over the country and considered a national dish.Ingredients
- Potatoes
- Olive oil
- Salt and pepper
- Peel potatoes then parboil for 15 minutes.
- Grate the potatoes and put on a tray
- Season with olive oil and salt and pepper.
- Put in oven (around 180C) and continue checking and stirring
- Serve when crispy on top.
Is your stomach rumbling? Visit Switzerland with Topdeck Travel and experience these and many more delicious treats for yourself on one of our Europe trips.
