I'm currently in Leukerbad, Switzerland, and it's absolutely amazing here. The thermal spas are awesome, surrounded by impressive mountains still covered in snow in late June. I visited the Gorges of Dala earlier today - wow absolutely must do if you are there!
I was in Ovronnaz a few days ago, also in the Swiss Alps, and it was just as stunning. The hot springs there were incredibly relaxing, and if you take the chairlift, the views just take your breath away. Also very family friendly with plenty to do for my children!
The food here is delicious too, very difficult to stick to a vegan diet though! All the cheeses and Swiss chocolate, yumm... Well it's all about balance and compromise right? I will just get back to a strict vegan diet when I come back home!
Being here has made me think a lot about sustainability (I always think about it yes). The country has the reputation to be very clean and it's true. They have amazing sorting facilities for recycling, however I am unsure of the culture around reducing waste, since it can so easily be recycled! I will investigate that further.
I've been making rösti, a Swiss potato dish, which is simple but so comforting, especially with fresh herbs. And Birchermüesli is becoming my go-to breakfast—imagine a Swiss version of overnight oats with apples, berries, and nuts.
Recipe: Swiss-inspired Birchermüesli
Birchermüesli is a traditional Swiss breakfast dish, popular for its simplicity, wholesome ingredients, and delicious flavor.
Ingredients:
- 1 cup rolled oats
- 1 cup plain yogurt (Greek yogurt or coconut yogurt)
- 1 cup milk (dairy or plant-based)
- 1 large apple, grated (leave the peel on for added fiber and nutrients)
- 1/2 cup mixed fresh berries (such as strawberries, raspberries, or blueberries)
- 1/4 cup chopped nuts (almonds, hazelnuts, or walnuts)
- 2 tablespoons honey
- Juice of 1/2 lemon
- 1 tablespoon chia seeds (optional, for added texture and nutrition)
- In a large mixing bowl, combine the rolled oats, yogurt, and milk. Stir well to combine. Let it sit for about 10-15 minutes to allow the oats to soften slightly.
- While the oats are soaking, grate the apple using a box grater. Leave the skin on for its nutritional benefits and texture.
- Add the grated apple, mixed berries, chopped nuts, honey and lemon juice to the oat mixture. Stir gently until everything is well combined.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. This allows the flavors to meld together and the oats to fully absorb the liquid.
- Before serving, give the Bircher müesli a final stir. If the consistency is too thick, you can add a splash of milk to loosen it up. Taste and adjust sweetness if needed.
- Divide the Bircher müesli into serving bowls or jars. Garnish with a few extra berries, chopped nuts... Serve chilled.
**Zero Waste Tip:** Use bulk ingredients where possible and choose unwrapped produce. Opt for reusable containers for storage.
**Make it Vegan:** Use plant-based yogurt and milk alternatives, and substitute honey with maple syrup or agave syrup.
**Variations:** Feel free to customize with additional fruits, seeds (like flaxseed or pumpkin seeds), or a sprinkle of cinnamon for added flavor.
Enjoy this nutritious and delicious dish from the Swiss Alps, right at your own table!
Recipe: Swiss-inspired Rösti
Rösti is a classic Swiss dish that originated in the German-speaking part of Switzerland. It's simple yet hearty, typically served as a side dish but substantial enough to enjoy as a main course.
Ingredients:
- 4 medium-sized potatoes (preferably waxy varieties like Yukon Gold or Charlotte)
- 1 small onion, finely chopped
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- Fresh herbs like parsley or chives, chopped (optional, for garnish)
- Sour cream or applesauce (optional, for serving)
**Instructions:**
- Scrub the potatoes thoroughly under running water to remove any dirt. Peel the potatoes if desired (for a smoother texture) or leave the skins on for added fiber and nutrients. Grate the potatoes using a box grater or a food processor fitted with a grating disc.
- Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial to achieve crispy rösti. Adding a bit of salt and letting it rest can help.
- In a large mixing bowl, combine the grated potatoes with the finely chopped onion. Season generously with salt and pepper. Mix well.
- In a large non-stick skillet, heat 1 tablespoon of butter or olive oil over medium heat. Once hot, add half of the potato mixture, spreading it evenly in the pan with a spatula. Press down gently to compact it.
- Cook the rösti for about 8-10 minutes on each side, or until golden brown and crispy. To flip, place a large plate over the skillet, carefully invert the rösti onto the plate, then slide it back into the skillet to cook the other side. You can add the remaining butter or oil around the edges as needed.
- Once both sides are golden and crispy, transfer the rösti to a serving plate. Cut into wedges or squares. Garnish with chopped fresh herbs like parsley or chives if desired. Serve hot with a dollop of sour cream or applesauce on the side.
Enjoy this Swiss-inspired rösti as a deliciously crispy and satisfying dish!