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Victorian Savoy cake, or biscuit de savoie, is the lightest butterless sponge cake. Fuller taste than angel food, more forgiving than genoise and far more sophisticated than Victoria sponge.
Brunsli, Swiss Christmas biscuits are incredibly easy to make, gluten free and very delicious. Brunsli, or Basel brunsli for the Swiss city where they originate from means 'little brownies'.
The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.
Homemade muesli with oat, wheat and barley flakes, nuts, seeds and fruit and a good pinch of cinnamon. That’s the way to start a day!
Potato, beetroot and celeriac rösti. A very Swiss thing. It’s the Alpine dish where you get the starch, the oil, the crispiness of frying, the seasoning – and preferably a sliver of bacon on top – which is just what you need after a day of skiing.
Swiss cheese tart, käsewähe, can be served hot or cold and is equally delicious. It's a savoury cheesecake with a shortcrust base and cheesy but light filling.
Tartiflette, the best potato and cheese dish ever invented; with bacon lardons and Reblochon cheese. Tartiflette is the definitive comfort food. Potatoes, bacon and cheese – you can’t go wrong with that. It’s a simple dish and like any recipe coming from the highlands of any country, it looks in the pantry, finds stale bits and bobs and puts them together for dinner both nutritious and satisfying.
Zimtsterne are German cinnamon and almond star-shaped cookies baked and gifted during Advent and Christmas. Tiny, dainty and naturally gluten-free, they are like an edible sweet snowflake!