I have seen these and they keep being recommended so I bought a tin today and put a handful in my mouth,AAhhhhhhhhhhhhhhhhhhhhh

Did your eyes tear?


Because of this thread, I went to buy a simple Brezel from Coop for CHF2, sliced it into half and lightly toasted it, and applied some butter - delicious! :P-

Gebrannte Mandeln

A quick swig of Vino Rouge quenched the fire

If you get bored of that - my French stepmum always makes the white parts in a tomato garlic sauce and the green bits in a creamy sauce with onions. Di-vine. Great to have on pasta or rice if you fancy some carbs.

Fascinating ... this week the NY Times' Recipes for Health has several recipes for chard. I have not yet tried any of the chard recipes, but from my experience most recipes in this section are delicious as well as healthy.

Yum! That sounds DELICIOUS! I do fancy carbs, unfortunately I save my carb quota for that other (food?) that I am addicted to.

Mmmmmm.....Läderach dark cholcolate bark with caramelized hazelnuts!!!!!

Since you are linking real recipes:

I chop up the white parts and sauté them with the garlic and olive oil, once they are a little soft I then throw in the chopped up green parts - otherwise the green parts will get overcooked.

Right now Cailler and Chunky Peanut Butter and Cabernet

Agree! Lindt dark chocolate with fleur de sel is my faaaaaaaaavorite; I'm on a 2-squares-a-day plan. And Caramelina (is it just in Bern?) - truffles with caramel crunchies on top. When I worked in Sudan last year my Spanish roommate laughed that our fridge was full of Chinese green tea and Swiss chocolate. Instant quality of life as far as I'm concerned.

I think caramelina is from beeler in Bern. Yummy.

yeah. I second the dark choc with fleur de sel.

The chocolate is smooth and very aromatic, and the little grains of salt are enhancing it beautifully. yummy.


..... leaving to run to the store....

Tête de Moine Cheese is sooo good ! I bought the machine to cut it properly in very thin slice (called "girolles") and I love it

for me would be the luxermburgeli from the Sprungli!

I think you should try the japanese real thing!!!

if you like the coop one, you'd love them even better.

Break a toothpick in two and stick a half at each end of the saucisson vaudois to stop it exploding.

can't believe no one's mentioned these yet. neither my husband nor I can stop eating them.

Bizarrely; mangos. Not exactly CH... but the shops have them and they taste goooood.

For me it's wild mushrooms - the morel season is just about to start - hope it is better than last year. As soon as morels are over, the St Georges mushrooms will be ready- and lucky us, we have a big 'circle' of them in the corner of our field. Several kilos last year- delish.
Mind you, I did find ONE morel once in the Peak district - and used to foray for mushrooms all over the UK, even London. But mushroom picking in the Jura is just extra special (happy memories with dad no longer with us).