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Recipes

We love finding new, tasty recipes. Here are a few from our fellow foodies. We’ll collect the best of and publish a cookbook at the end of the year!

Add fat. Add salt. Turn up the heat!

How a mantra for a family holiday turned out to be a secret recipe for a happy life. In the summer of 2007, we had a big backyard party for my parent’s 40th wedding anniversary. At their home in the Yukon. They lived in a two-story cabin since 2000 with a wrap-around deck (because in …

Read moreAdd fat. Add salt. Turn up the heat!

Harvest salad with marinated kale, pumpkin, & pomegranate

Experience autumn flavours with this inviting harvest salad. Bursting with vibrant colours and wholesome ingredients, this salad is a celebration of seasonal produce, bringing together the earthy richness of butternut squash, the robustness of kale, and the jewel-like allure of pomegranate seeds.

Read moreHarvest salad with marinated kale, pumpkin, & pomegranate

Leek and potato soup with watercress decoration

In the world of comforting soups, few dishes rival the simplicity and heartiness of a simple potato-leek soup. With humble ingredients that come together in a bowl of warmth and nourishment. Perfect for chilly days or when you crave a bit of homey goodness, this potato leek soup is a timeless classic that never fails to deliver on flavour.

Read moreLeek and potato soup with watercress decoration

Marinated flaked fish sliders

Adapted from Jamie Oliver’s Italy cookbook. Perfect for an apèro, a soirée, or any other get together with friends and family. Easy to make especially if you make the marinade the night before to let all the flavours combine. Goes nicely with with the Petite-Arvine from the Cave Petite-Vertu (our first virtual event for the …

Read moreMarinated flaked fish sliders

Roasted Brussel sprouts with Vermont maple syrup

This recipe comes to us compliments of James Jennings of VermontMaple.ch. James is a is a 6th generation producer of maple syrup. He and his family have lived in Switzerland for 6 years and he returns to their small family farm in Vermont each the spring to make maple syrup. Ingredients: 250 g of Brussel …

Read moreRoasted Brussel sprouts with Vermont maple syrup

Rosehips Are Red & Edible Too!!

2 min read * by Dev Rivers Chances are you’ve heard the old poem: roses are red; violets are blue… But did you know they are edible too? Roses are a staple in many gardens and offer a beautiful and delicious way to take your edible landscape to a whole new foodie level. While they …

Read moreRosehips Are Red & Edible Too!!

First-time Rabbit Stew

America Meets French Everything separated my mother from my French father-in-law. They were separated by age, race, distance, culture, and language. And yet, there is one thing for which I am certain they could have found common ground that’s just how delicious rabbit tastes in almost any dish.   My father-in-law was an avid hunter, and …

Read moreFirst-time Rabbit Stew

Shiny, Happy Nasturtiums: A Flower for Edible landscapes

2 min read * by Dev Rivers Familiar with the bright and cheerful nasturtium? Did you know the whole plant is edible? Growing edible flowers is one of my favorite ways to elevate the look of my garden design while being able to add more flavor, color and nutrients to my garden-inspired meals. If you …

Read moreShiny, Happy Nasturtiums: A Flower for Edible landscapes

Mousse de betterave rouge

Submitted by Coraline de Wurstemberger, proprietaire of the Dames de Hautecoeur winery Total preparation time 30 minutesRecipe for 6 peopleDegree of difficulty of 1

Read moreMousse de betterave rouge

Soupe aux courgettes

What I like about gardening is that you give it a little love and attention, it keeps on giving back to you. On this courgette theme, I only have TWO plants this year: one yellow and one green. But, it is that time of year and I can’t keep up. I harvest, on average 4 …

Read moreSoupe aux courgettes

Millefeuille of Zucchini and Salmon

Contributed by foodie member Johan Lauwers How many of you have a garden that keeps on giving ? Are you blessed this August with 5-8 zucchinis a week? Foodie member Johan Lauwers submitted his recipe for a millefeuille of zucchini and salmon. Can’t wait to try it myself! He even gives a plating tip (so …

Read moreMillefeuille of Zucchini and Salmon

Wrapped, baked, fresh figs

Submitted from: Klaudija Milceva Fresh figues, Basil, Halloumi wrapped in Parmaham, baked for 12 minutes at 200 C, topped with some honey and walnuts.

Read moreWrapped, baked, fresh figs
Spinach Feta Gallette

Spinach Feta Gallette

Perfect for a rainy, Sunday late afternoon meal. You haven’t done much all day (because of the rain), and you’re just feeling like you need something simple and tasty to pep up your day. Ingredients Dough: buy it pre-made. I’m a busy mom. It’s so much easier. Filling: 2 tbsp (30 ml) olive oil3 small sweet (white) …

Read moreSpinach Feta Gallette
Marinated goat cheese sliders excellent apèro Edible Switzerland

Marinated goat cheese sliders

Marinated goat cheese sliders Perfect for an apèro, a soirée, or any other get together with friends and family. Easy to make especially if you make the marinade the night before to let all the flavours combine.

Read moreMarinated goat cheese sliders
onepotdinner_spaghettiputtanesca

One-pot spaghetti puttanesca

Easy, one-pot, midweek dinner for the whole family. Double it, and invite your neighbours. Recommended with Caprice du Temps Pinot Blanc. I invited my neighbour over for dinner on Wednesday. Both of our husbands were somewhere else for dinner. Better for us. The kids can play together. We (I) get some adult conversation. She arrives …

Read moreOne-pot spaghetti puttanesca
A white plate with a bottle of Swiss wine next to it.

Mushroom caviar

My new Christmas Eve tradition: mushroom caviar … The best part about this recipe is that it requires 1 tbsp (15 ml) of white wine. As if I need an excuse! Of course I opened a bottle of Caprice du temps Humagne blanc. As my father-in-law says: “Humagne blanc, toute la vie, toute la nuit!“ INGREDIENTS …

Read moreMushroom caviar

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Sign up for our monthly newsletter: “Mange seulement” to discover new flavours & fun experiences. You’ll be the first to hear about our awesome Foodie experiences – these could be anything from secret suppers, a yearly salaison, wine tastings and tours to cooking classes and regional apéros.

Read our previous newsletters here.

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