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A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. < Back Creamy Potato, Leek & Sausage Soup Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings About the Recipe Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. Enjoy! To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Previous Next

< Back Cookies Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. Pfeffernüsse (German Spice Cookies) With every bite, a harmony of rich molasses, honey sweetness, and a medley of spices that warm your palate with a cozy, festive embrace. Matcha Macarons Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. Lemon Easter Cookies These buttery lemon shortbread cookies are perfect to celebrate spring or have as an Easter treat! Chocolate Rings These delicious cookies are not too sweet and rich in chocolate flavor. Swiss Anise Cookies (Chrabeli) With a crunchy exterior and chewy center, these delightful Swiss anise cookies will be the most unique ones you'll try this holiday season. Chocolate Hazelnut Macarons These soft and chewy chocolate hazelnut mini sandwiches will delight your palate! Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. Honey Nut Macarons Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. Pumpkin Spice Cookies These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. Lemon Hibiscus Thumprint Cookies Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. Basler Läckerli A spiced, densly chewy cookie with a hint of almond and candied citrus peel topped with a lemony glaze . Palmiers While the exterior of these pastries is caramelized and slightly crunchy, the interior is tender and buttery. You won't be able to eat just one. Lemon Raspberry Sugar Cookies Crispy shortbread cookies with Royal Icing. Perfect for any celebration! Cinnamon Stars (Zimtsterne) Delicious cinnamon and almond cookies with a sweet lemon glaze. Spitzbuebe Cookies Delicious creamy shortbread cookies with a sweet jam center. Previous Next

With a crunchy exterior and chewy center, these delightful Swiss anise cookies will be the most unique ones you'll try this holiday season. < Back Swiss Anise Cookies (Chrabeli) Prep Time: 30 minutes Cook Time: 30-40 Minutes Serves: 48 cookies About the Recipe If you’re a fan of anise, these cookies are bound to be a favorite. And if you’re not, I believe these anise cookies might just change your mind. Chrabeli are one of my top five traditional Swiss Christmas cookies, not only for their delightful flavor but also for the nostalgia they bring. Every bite takes me back to childhood memories of my grandmother and the snowy landscapes of Switzerland. Like most Swiss cuisine, these cookies are made with just a few simple ingredients—powdered sugar, eggs, and flour—giving them a striking snow-white color, which feels perfectly fitting for the holiday season. Traditionally, Chrabeli are shaped by hand into crescent-like forms with distinctive slits, but they can also be made as beautifully stamped flat cookies known as Anisbrotli when using carved molds. No matter the shape, they boast a crisp outer shell and a wonderfully chewy center. The flavors are perfectly balanced: the sweetness is subtle, and the anise flavor is mild, never overpowering. While Chrabeli do take a bit of extra time and patience to make—requiring a few steps and an overnight rest before baking—the effort is well worth it. These cookies stand out, not only for their unique shape and delicate flavor but also as a memorable addition to any Christmas cookie spread. Another bonus? Chrabeli store exceptionally well in an airtight container, so you can make them ahead and enjoy their charm throughout the holiday season. If you’re looking for a cookie that’s as unique as it is delicious, Chrabeli is the perfect choice! A Taste of Tradition: These cookies bring the flavors of Swiss holiday baking to your home. Unique Anise Flavor: The anise seed adds a mild licorice-like note that pairs perfectly with the delicate sweetness. Perfect for Holidays: Chrabeli are a festive addition to any Christmas cookie platter. Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without special shopping trips. No Fancy Tools Needed: Shaping the cookies by hand gives them a charming, rustic look. Great for Gifting: These cookies are beautiful and sturdy, making them ideal for gifting during the holiday season. Family Memories: Shaping Chrabeli together is a fun activity that can create special moments with family or friends. What You'll Love 1. What are Chrabeli? Chrabeli are traditional Swiss cookies flavored with anise seed, known for their distinct flavor and unique crescent-like shape. They are a beloved holiday treat in Switzerland. 2. Can I substitute anise seeds? If you're not a fan of anise, you can substitute it with fennel seeds or even ground cardamom for a different flavor profile, but it won’t have the traditional Chrabeli taste. 3. Do Chrabeli require any special tools? No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm. 4. Can I make the dough in advance? Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking. 5. How do I achieve the perfect texture? Chrabeli should be slightly crisp on the outside but tender and light on the inside. Avoid overbaking, as this can make them too hard. 6. Can I use granulated sugar instead of powdered sugar? Powdered sugar is traditional in this recipe and helps create a smooth dough texture. It's best not to substitute it with granulated sugar. 7. How long do Chrabeli stay fresh? Stored in an airtight container, Chrabeli can stay fresh for up to 2 weeks. They also freeze well if you want to make them ahead. Frequently asked Questions Ingredients Ingredients: 4-5 eggs (4-5 large eggs) 500g powdered sugar (4 cups) 500g all-purpose flour (4 cups) 1 1/2 teaspoons anise seed (1 1/2 teaspoons) Pinch of salt (a pinch, about 1/8 teaspoon) Notes: The number of eggs may vary slightly depending on their size and the dough consistency you prefer. Start with 4 and add the 5th if needed for the right texture. For the most authentic flavor, lightly crush the anise seeds to release their aroma before incorporating them into the dough. Preparation In a large bowl, mix together the eggs and powdered sugar. In a separate bowl, mix flour with salt and anise seeds. Using your hands (or a stand mixer with paddle attachment), add flour mixture to sugar mixture bit by bit until everything is well incorporated. The dough may be slightly dry. This is normal. If you feel it is much to dry you can add a couple of tablespoons of luke warm water. You do not want the dough to be too sticky though, so go bit by bit. It should hold it's shape but just barely, it may crack a little and that is normal. Use some powdered sugar to lightly dust your work surface so that the dough does not stick to it as you form your cookies. Take a chunk of dough and gently roll it out into a 2cm thick roll. Cut the roll at an angle into 8cm long sections. Take each section and make two shallow angled slits on one side. Now bend the section to form a 'U' shape (in the opposite direction of the slits). Place your 'Chrabeli' on lined baking sheets and cover with a kitchen towel. They will now have to 'rest' over night. This 'resting' phase will allow the outside of the Chrabeli to harden a bit and help give them their awesome texture and raised base. (A trick learned from my grandmother). When you are ready to bake preheat your oven to 300F . You want these cookies to bake low and slow. That is what helps give them the crunchy outside and the awesome chewy center. Bake for 30-40 minutes . You'll know when they are done when the top of the cookie pops upwards so that it leaves the very important raised bottoms that are lightly golden. (Note: To ensure the slow and low baking process, my grandmother would also stick the handle of a wooden spoon in the side of the oven door to keep it from closing all the way). These cookies definitely require a little patience and effort. But they are absolutely worth it. Along with Spitzbuebe and Cinnamon Stars, these are part of my favorites. Would love to know if you try them! Store in an airtight container for up to 10 days. Recipe Card Previous Next

Packed with a colorful assortment of vegetables, beans, and pasta, this soup offers a comforting and satisfying bowl of warmth. < Back Minestrone Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings About the Recipe Living in a northern country with long, cold, snowy winters, comfort food recipes are more than just a luxury—they’re a necessity. When the temperature drops, nothing beats a warm, hearty bowl of soup, especially one that's a complete meal in itself. That’s why I adore Minestrone Soup , the ultimate cold-weather comfort food. This classic Italian minestrone is a vibrant medley of vegetables, protein-packed beans, and tender pasta, all simmered in a rich, herb-infused broth. The ingredients are simple and wholesome, but the result is a dish bursting with flavor. Think of a cozy symphony of oregano, basil, thyme, and rosemary, weaving together a warming, aromatic experience in every spoonful. Not only is this soup visually stunning, with its array of colors from fresh vegetables, but it’s also incredibly satisfying and nutritious. Perfect for a busy weeknight or a leisurely weekend dinner, minestrone soup is a versatile favorite. It’s easy to customize with seasonal vegetables or pantry staples, making it a go-to recipe no matter the time of year. Whether you're looking to warm up after a snowy day or simply craving a wholesome, delicious meal, this homemade minestrone soup is your answer. Pair it with crusty bread and a sprinkle of Parmesan for a dish that feels like a warm hug in a bowl. Prepare to make this recipe a staple in your kitchen—it’s as comforting as it is timeless. Comforting and Nourishing: This classic Italian soup is packed with vegetables, beans, and pasta, making it the perfect meal for any time of year. Customizable: You can tailor this recipe to suit your tastes and what you have on hand—perfect for using up leftovers or pantry staples. Hearty and Filling: With a variety of beans and pasta, this minestrone is satisfying enough to be a meal on its own. Healthy and Wholesome: Full of fiber, vitamins, and nutrients, this soup is as nutritious as it is delicious. Quick and Easy: Ready in under an hour, this recipe is simple enough for a weeknight dinner but impressive enough to serve to guests. Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze portions for a quick meal later on. Crowd-Pleaser: Serve it with grated Parmesan and crusty bread, and you’ll have a dish that everyone will love. What You'll Love Can I make this recipe vegan? Yes! Simply omit the Parmesan cheese or use a vegan Parmesan substitute to keep this recipe vegan-friendly. Can I use fresh tomatoes instead of canned? Absolutely! Use about 2 cups of fresh diced tomatoes. You might need to add a bit more broth to achieve the desired consistency. What other beans can I use? You can substitute the kidney or cannellini beans with chickpeas, black beans, or your favorite type of bean. Can I freeze minestrone soup? Yes! This soup freezes well, but leave out the pasta and spinach/kale before freezing. Add them when reheating to avoid mushy pasta and wilted greens. Can I use other vegetables? Of course! Minestrone is versatile—add vegetables like potatoes, sweet potatoes, bell peppers, or squash for variety. What can I substitute for fresh rosemary? If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary or an additional pinch of oregano and thyme. Can I use gluten-free pasta? Yes, gluten-free pasta works well. Cook it separately and add it to the soup when serving to prevent it from getting too soft. Can I make this in a slow cooker? Yes! Sauté the vegetables and garlic first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and greens in the last 30 minutes. How can I make this soup more filling? Add shredded chicken, Italian sausage, or extra beans to make it heartier. You can also serve it with crusty bread on the side. Frequently asked Questions Ingredients 2 tablespoons olive oil 1 onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 cloves garlic, minced 1 can (14 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) cannellini beans, drained and rinsed 1 zucchini, diced 1 cup green beans, chopped 4 cups vegetable broth 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon fresh rosemary, finely chopped 1 cup small pasta (e.g., ditalini) Salt and pepper to taste 3 cups spinach or kale, chopped Grated Parmesan cheese for serving Preparation Here are the Step-by-Step instructions on how to make this classic Minestrone Soup! Get your veggies ready! Prepare your ingredients: Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened. Add in the beans and Zucchini: Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans. Add the broth and herbs: Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Cook the pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside. Add remaining ingredients: Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted. Season and Serve: Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. Enjoy! If you enjoy this soup recipe you may also like: Swiss Barley Soup (Gerstensuppe) Classic French Onion Soup Pickle Soup Items used in this recipe: Please note that as an amazon associate, I may recieve a small commission for qualified purchases made through these links. Le Creuset Pot: Amazon.ca Recipe Card Previous Next

< Back All Recipes Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. View Recipe Herby Puff Pastry Bites Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. View Recipe Previous Next

< Back Desserts Dessert, Cookies Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. Read More Dessert, Breakfast & Brunch Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. Read More Dessert, Christmas Black Forest Tiramisu A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. Read More Dessert, Main, Breakfast & Brunch Swiss Cherry Bake (Chriesiauflauf) A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. Read More Dessert, Cookies, Christmas Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. Read More Dessert, Cookies, Christmas Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. Read More Dessert German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. Read More Dessert, Cookies, Christmas Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. Read More Dessert Whipped Chestnut Pavlovas (Vermicelles) A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. Read More Dessert, Christmas Pudding Chomeur A twist on a Quebec classic, this cozy cake-like dessert combines gooey maple syrup, with a creamy cheesecake swirl for a delicious twist. Read More Dessert, Christmas, Breakfast & Brunch Baked Apples Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love. Read More Dessert, Cookies Honey Nut Macarons Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. Read More Previous Next

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< Back Starters & Sides Appetizers & Sides, Soups & Salads Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. Read More Appetizers & Sides, Bread Paprika Grissini Crunchy paprika flavored breadsticks inspired by Zweifel chips, made for summer aperos. Read More Appetizers & Sides, Soups & Salads Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. Read More Appetizers & Sides, Main, Soups & Salads, Breakfast & Brunch Fennel and Apple Carpaccio A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette Read More Appetizers & Sides Orange and Clove Carrots Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish. Read More Soups & Salads German Potato Salad This potato salad offers a tangy and savory flavor profile, combining tender potatoes, crispy bacon, and sweet onions in a zesty vinegar-based dressing for a deliciously balanced taste. Read More Appetizers & Sides Homemade Dill Pickles Made with Lebanese cucumbers these Dill Pickles entice with their satisfyingly crisp texture and boldly tangy flavor. Read More Breakfast & Brunch Soft Pretzels ( Bretzels ) A classic German pastry that is beloved for its distinct twisted shape, salty flavor and characteristic chewy texture and shiny crust. Read More Main Sausage and Gruyère Fougasse Crispy on the outside, chewy on the inside, move over Focaccia, this one just might have you beat. Read More Soups & Salads Celery Remoulade with Carrots, Apples and Pomegranate A refreshingly crunchy salad with creamy lemon dressing. Read More Appetizers & Sides, Main Crispy Mushroom Bites Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast. Read More Appetizers & Sides, Main, Soups & Salads Kale & Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. Read More Appetizers & Sides Herby Puff Pastry Bites Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. Read More Appetizers & Sides, Main, Breakfast & Brunch Classic Swiss Rösti A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. Read More Appetizers & Sides, Main, Breakfast & Brunch Beet and Potato Rosti Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals. Read More Main Spaetzli Delicious small irregularly shaped pasta from Switzerland. Perfect to pair with the sauce and flavoring of your choosing. Read More Main Beet Focaccia This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia. Read More Appetizers & Sides Onion Rings Perfectly crispy on the outside and tender on the inside, these onion rings are an easy and tasty snack the whole family will love. Read More Soups & Salads Roasted Veggies with Lemon Feta Spread A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates. Read More Appetizers & Sides Bruschetta with Garlic Confit and Herb Vinaigrette This deconstructed version of bruschetta is simple to make and explodes with flavor. Read More Previous Next

A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. < Back Swiss Cherry Bake (Chriesiauflauf) Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings About the Recipe If you love simple, cozy desserts, this Swiss Cherry Bake is for you. In Switzerland, they call it Chriesiauflauf (Kree-see Owf-louf), and it’s one of those dishes that feels like a warm hug on a plate. It comes from the German-speaking parts of Switzerland, especially Zug, where cherries are a big deal. Zug is a small canton located in central Switzerland, nestled between Zurich to the north and Lucerne to the south. It’s known for its picturesque landscapes, with rolling hills, sparkling lakes like Lake Zug, and a backdrop of the Swiss Alps. Despite its small size, Zug is famous for its cherries, contributing to its rich culinary traditions, and its charming old town with cobblestone streets and a scenic lakeside setting make it a gem in the heart of Switzerland. This bake is all about celebrating those juicy cherries in the easiest way possible—like most Swiss cuisine, there are no fancy ingredients needed, just cherries, a silky batter, and a little time in the oven. It’s the kind of recipe I’d whip up when cherries are in season or when I need a dessert that’s comforting and no-fuss. Trust me, you’re going to love it! Simple and Rustic : Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions. Versatile : While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences. Swiss Comfort Food : Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat. Custard-Like Perfection : The tender, custardy batter perfectly complements the sweet, juicy cherries. Quick to Assemble : With minimal prep time, this dessert is ideal for when you need something impressive but fast. Works for Any Meal : Enjoy it as a dessert, a sweet main course, or even a decadent breakfast! Customizable Flavors : Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own. Kid-Friendly : A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor. Easily Adaptable : Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs. Delicious Warm or Cold : Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying. What You'll Love FAQs for Swiss Chriesiauflauf 1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter. 2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch. 3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm. 4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon. 5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly. 6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture. 7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative. 9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving. 10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set. Frequently asked Questions Ingredients Ingredients for Swiss Cherry Bake - Chriesi Auflauf Batter : 1 cup (125 g) all-purpose flour ⅓ cup (65 g) granulated sugar A pinch of salt 4 large eggs 1 ¾ cups (400 ml) whole milk 1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract) Zest of ½ a lemon (optional) Filling : 1 lb (450 g) fresh or frozen cherries (pitted) 1–2 tbsp granulated sugar (for sprinkling on cherries) To Bake : Butter for greasing the dish Powdered sugar for dusting Preparation Here are the step-by-step instructions on how to make Chriesiauflauf: Preheat the oven to 375°F (190°C) . Grease a medium-sized baking dish (about 9x13 inches) with butter. Prepare the batter : In a bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes. If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated. Assemble : Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness. If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit! Assembling the Swiss Cherry Bake Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed. Freshly baked Chriesiauflauf fresh out of the oven. Bake : Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean. Serve : Dust with powdered sugar before serving. Enjoy warm or at room temperature. Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven. If you like this Chriesiauflauf recipe you may also like: Black Forest Cake Cherry Chocolate Bundt Zwetschgen Wahe Plum Meringue Recipe Card Previous Next

This Swiss pie from the Alps is a delicious combination of buttery pie crust filled with a sweet caramel nut mixture. < Back Nusstorte (Swiss Nut Tart) Prep Time: 15 Minutes Cook Time: 1h15 minutes Serves: 10-12 Servings About the Recipe I am so excited to share one of my all-time favorite Swiss desserts with you - Nusstorte. Nusstorte, which translates to "nut tart" in English, is a traditional pastry from Switzerland that is characterized by its rich and buttery crust and its flavorful filling made from a combination of nuts, honey, and caramel. Having immigrated to Canada when I was young, but being Swiss born and raised in a Swiss household meant that I was very much still connected to Switzerland while being surrounded by North American ways. One of the ways I was still very much connected to Switzerland was through food. My mother was, and still is, a fantastic cook (where my love of cooking comes from) and would make us amazing home cooked meals every day. Many of them Swiss recipes. But some Swiss foods were extra special treats. Usually brought or sent to us from Switzerland through friends and family. One of those being the Nusstorte. Once a year a family acquaintance would send a Nusstorte to my parents by mail. It was so good. I could have eaten the entire thing to myself. It was not very big hence, why I was only ever allowed one piece. That is when I knew I would have to find a way to make it myself. What I love most about Nusstorte is its unique combination of textures and flavors. The crust is crispy and crumbly, while the filling is sticky and chewy with a subtle crunch from the nuts. The honey and caramel add a lovely sweetness that balances out the nutty flavors perfectly. No wonder Nusstorte is a beloved dessert in Switzerland and is often enjoyed during the holiday season or on special occasions. It's a true comfort food that brings people together, and I hope that by sharing this recipe with you, you too can experience the joy of this delicious Swiss treat. So, let's get started! Rich, Caramelized Filling : The caramelized walnut filling is decadent and nutty, creating a satisfying, flavorful bite that’s both sweet and slightly earthy. Perfect for Celebrations and Gifting : This tart is a traditional Swiss treat that’s often enjoyed for special occasions, making it a unique and thoughtful gift or centerpiece for gatherings. Long Shelf Life : Engadiner Nusstorte stays fresh for days, making it a great make-ahead dessert that gets even better with time as the flavors meld. Delicate, Buttery Crust : The tender, buttery crust pairs beautifully with the rich filling, offering a balanced contrast in texture that enhances each bite. Authentic Taste of Switzerland : Engadiner Nusstorte brings a traditional Swiss flavor profile to the table, letting you experience a taste of the Alps from home. Versatile Serving Options : Enjoy it plain, with a dusting of powdered sugar, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch. What You'll Love What is Engadiner Nusstorte? Engadiner Nusstorte is a traditional Swiss nut tart from the Engadine region, filled with caramelized walnuts encased in a buttery, pastry crust. It’s known for its rich flavor and unique texture. Can I use other nuts instead of walnuts? Walnuts are traditional in this tart and provide a rich, slightly bitter taste that complements the caramel. However, you can substitute with pecans or hazelnuts (which I do because I prefer it), although the flavor will vary slightly from the walnut version. How should I store Engadiner Nusstorte? This tart can be stored at room temperature in an airtight container for up to a week. It also freezes well, allowing you to enjoy it over a longer period—just thaw before serving. Can I make the tart crust with store-bought dough? Yes, a store-bought shortcrust pastry can be used to save time. However, homemade crust is traditional and adds to the authenticity of the tart. Is Engadiner Nusstorte best served warm or cold? Engadiner Nusstorte is typically served at room temperature, allowing the caramel and nuts to set and creating a perfect slice. You can also enjoy it slightly warm with a dollop of whipped cream. Frequently asked Questions Ingredients Dough: 3 cups Pastry Flour 3/4 cup Unsalted Butter (softened) 1/2 cup Granulated Sugar 1/4 teaspoon Salt 1 teaspoon Maple Syrup 2 Eggs Filling: 3 cups Mixed Nuts (almonds, hazel nuts, pecans) 1/2 cup Granulated Sugar 1 tablespoon Water 1/2 cup Unsalted Butter 1/4 teaspoon Salt 1/2 cup Maple Syrup 1/2 cup Honey Egg Wash: 1 Egg 1 tablespoon Water 1/2 teaspoon Sugar 1/4 teaspoon Salt Preparation The making of this wonderful pie requires a few key steps, but believe me, they are all very worth the time. Start by mixing together the butter, sugar and salt in a large mixing bowl. Mix until you have a smooth creamy mixture. Add in the eggs and maple syrup. When all is well blended, kneed in the pastry flour one cup at a time. You can use All-Purpose flour if this is all you have, I just find the pastry flour makes the crust extra delicate and flaky. I like to use my hands to knead the dough. I find that there is something truly special about kneading dough by hand. While many people might prefer the convenience and speed of using a stand mixer, I believe that there are a number of benefits to the old-fashioned approach of using your own two hands to work the dough. First and foremost, kneading dough by hand allows you to really connect with the process of dough-making. There's a certain satisfaction that comes from feeling the dough beneath your fingers, gradually transforming from a sticky, shapeless mass into a smooth, elastic ball. In addition to being a satisfying experience, kneading dough by hand can also help you develop a deeper understanding of the dough itself. By feeling the texture of the dough as you work it, you can learn to recognize the right consistency and adjust your recipe accordingly. This level of intuition can be harder to achieve when relying on a machine to do the work for you. Once your dough is made. Place the dough in the fridge for a minimum of 1 hour . When your dough has almost completely chilled, you can prepare the pie filling. Heat your oven to 300F . Spread your nuts onto a baking sheet. Traditionally, this pie is made using walnuts. I personally have a bit of an allergy towards walnuts to I like to use a different mixture for my pie. I use one cup of each of the following: almonds, hazelnuts and pecans. You can keep it traditional or experiment and use whatever nuts you like. Roast the nuts in the oven for approximately 10 minutes . Remove the nuts from the oven and let cool until they are cool enough to handle (approximately 10 minutes ). Transfer nuts to a cutting board and roughly chop them. Place nuts into a large mixing bowl. Next, it is time to prepare the caramel filling. In a saucepan, heat the sugar and water over medium-high heat. Lightly stir mixture around to help dissolve the sugar crystals. Then once melted, do not stir too often, only give the pan a swirl from time to time letting the mixture caramelize. This is the part that gives the pie it's deep caramel flavor. You want the sugar to become a golden brown. Once you have achieved this, remove the mixture from the heat and add in your butter. Stir butter into the warm mixture until all the butter has melted. Add in the maple syrup and salt and put it back on the heat for approximately 5 minutes stirring often. When your golden syrup is ready, pour it over your nut mixture and mix well until all nuts are well coated. Pour in the honey and mix again. Now that your filling is prepared it is time to roll out your dough. Remove the dough from the fridge, place on a well floured surface and separate into two pieces. Make one slightly larger than the other as the larger one will be used for the bottom crust and the smaller for the top covering. Prepare your pie pan by greasing it lightly with butter and dusting it with flour so that the crust does not stick. I suggest using a deep pie dish as you want enough room for the filling. I like using a spring form because it is deep and I find it the easiest to remove the pie afterwards. Use a rolling pin to roll out the dough so that the larger one is the right size to cover the base and sides of your pie pan. The dough should be approximately 3-4mm thick. When the bottom of your pie shell is in place scoop the filling in and press it down so that it is nice and compact. Next roll out the smaller dough ball to create the pies cover. Pinch the sides together along to top edge. Decorate the top as you like. I like to poke the top with a fork in a few places, just to let steam have a chance to escape while baking. Heat the oven to 350F . And prepare your egg wash. Mix egg, water, sugar and salt in a small bowl. Use a pastry brush to brush the top of the pie with your egg wash. This will give the pie a nice golden crust. When your oven is at the right temperature, place your pie inside and bake for 1h-1h15 minutes . You will know when the pie is ready when the crust is golden. Remove the pie from the oven and let cool on a cooling rack. I like to let the pie cool completely before cutting into it, but if you are in a rush to try it I would say let it cool for a minimum of 30-40 minutes before serving. I really hope you enjoy this pie as much as I do! Let me know in the comments if you have tried it. Recipe Card Previous Next

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