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Chef and best-selling cookbook author Andie Pilot grew up in Calgary, near the Canadian Rockies. After visiting Switzerland every summer as a child to see her grandparents, she moved to Switzerland in 2010, and now lives in Emmenthal, near the Alps, with her Swiss husband. In Pilot's books, two of which are newly available on ckbk, she shares her experience of cooking Swiss recipes, and her journey of exploration into Swiss cuisine and its traditions.
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With a wonderful range of bakes and tempting homely dishes—such as this Tart with a Creamy, Slightly Sweet, Onion Filling—and with each recipe placed charmingly in context, this is a picture of Swiss food that puts paid to any idea that Swiss food is only cheese and chocolate.
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‘My Swiss mother provided me with my first cookie memories, baking and eating Mailänderli and Brunsli in my hometown of Calgary. Her cookies were a favorite in the neighbourhood, and many of our friends still wax poetic about Mrs Pilot’s Swiss Christmas Cookies. Becoming a pastry chef in 2009 expanded my cookie horizons, but it’s still my mother’s Guetzli that I aspire to.
I’ve been lucky to have not only her (and my grandmother’s) cookie recipes, but also many entrusted by friends and family, including a whole shoebox full of old recipes from my husband Sam’s grandmother. These beloved, no-fail recipes, a pile of old Swiss cookbooks and domestic school textbooks, plus invaluable time spent talking to home bakers and professionals, grandmothers and cookie-lovers, have helped me compile this book of the tastiest and most interesting cookies in Switzerland.’ Andie Pilot
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The recipes in this irresistible cookie jar of a book are all beautifully photographed, and placed with anecdotes and local history within their country and family of origin. Try Zimptpitten, a cinnamon-scented, almond-rich traybake, or Birchermüesli Guetzli, a fruit and nut packed vegan cookie.
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Pictured above: Tarte aux Pruneaux from Simply Swiss by Andie Pilot
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It’s the first of May, which in Europe has long been celebrated as the beginning of summer, of warmth and long days, and as symbolising rebirth and renewal. Time to dance around a Maypole, don a flower crown, or try out a traditional May Day recipe or two. Try Berwick May Day Tarts, filled with almonds, currants and candied peel, or these Tippaleipä, a doughnut-like Finnish treat that would be eaten at the May Day fair.
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New 'pin recipe' feature for instant access
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When you speak, we listen. And you pointed out that juggling a load of recipes at once can make for a headache, or a kitchen counter cluttered with printouts steadily gathering crumbs and splodges. Now you can pin recipes on the site, providing yourself with an easy to use carousel of recipes to work from—no extra searches, no need for multiple tabs or stacks of paper. You're welcome!
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Basil is an annual plant, an aromatic herb native to warmer climes, that made it over from its original home in India, South East Asia and North Africa, to England in the 16th Century and parts of North America in the 17th. There are several varieties of basil, with prevalence and use depending on different cuisines—such as the use of ‘Thai basil’ in Thailand and Southeast Asia.
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The most vibrantly perfumed is Nano Verde (green dwarf), a common ingredient across Mediterranean cooking, and an essential component of dishes such as Italian Pesto sauce, or the French Soupe au Pistou.
Basil loses its flavor when dried, but can be grown in a pot, or found widely at markets and supermarkets. Bringing vivid color and flavor to dishes, fresh basil is a great addition to salads and pasta dishes, and equally a surprisingly good component in some sweet dishes—such as this Basil Ice Cream, and this Lime and Basil Tart.
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6 of the best recipes with chipotle
May 5th is Totally Chipotle Day, a celebration of the popular smoke-dried chilli. So, spice up your supper with one of these half dozen chipotle-spiced recipes
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from Getaway: Food & Drink to Transport You by Renee Erickson
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from The Bacon Bible by Peter Sherman
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from Happy Vegan Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi
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from Fish for You by Spencer Watts
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from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack
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from Claudia's Cocina: A Taste of Mexico from the Winner of MasterChef Season 6 on FOX by Claudia Sandoval
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