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Swiss Recipes
Explore Swiss meals and set each recipe to your exact calorie target. Ingredient quantities adjust automatically while the recipe proportions stay balanced.
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- Ticino Pork and Red Pepper Braise with Soft Polenta
- Saffron Potato Gnocchi with Alpine Cheese and Leeks
- Walnut and Cheese Stuffed Prunes
- Vegetable Capuns Rolls with Tomato Herb Sauce
- Sausage and Sauerkraut Skillet with Caraway and Potatoes
- Baked Pear and Almond Semolina with Vanilla
- Apple and Hazelnut Bircher Muesli with Yogurt
- Swiss Chopped Beef and Herb Salad with Rye Croutons
- Lake Perch with Herb Lemon Butter and Roasted Fennel
- Grisons Buckwheat Dumplings with Creamed Cabbage
- Alpine Chicken and Vegetable Cheese Gratin
- Apricot and Walnut Muesli with Quark and Honey
- Sausage and Bean Ragout with Savoy Cabbage
- Chanterelle and Herb Omelet with Roasted Tomato
- Lake Trout with Horseradish Cream and Steamed Potatoes
- Baked Cheese and Onion Pastry Slice
- Ticino Style Beef and Pepper Stew with Soft Polenta
- Valais Style Rye Bread Melt with Raclette and Cornichons
- Cheese Spaetzli with Caramelized Onions and Apple
- Bernese Platter Style Pork and Sauerkraut with Potatoes
- Baked Polenta with Tomato, Zucchini, and Mountain Cheese
- Sausage and Sauerkraut Skillet with Potatoes and Caraway
- Alpine Buckwheat Porridge with Roasted Plums and Hazelnuts
- Swiss-Style Stuffed Cabbage Rolls with Beef and Rice
- Pan-Fried Pike-Perch with Dill Potatoes and Cucumber Salad
- Rye Spelt Flatbread with Gruyere, Caramelized Onions, and Thyme
- St Gallen Style Veal Sausage with Onion Gravy and Butter Spaetzli
- Crisp Potato Pancake with Stewed Apples and Quark
- Ticino Minestrone with Beans and Swiss Chard
- Papet Vaudois Style Leeks and Potatoes with Smoked Sausage
- Trout Almondine with Lemon Spinach
- Valais Rye Toast with Raclette Cheese and Tomatoes
- Rhubarb Semolina Pudding with Cream
- Sausage and Cabbage Skillet with Juniper
- Pan-Fried Liver with Apples and Sage
- Bernese Onion Tart
- Oat Groats with Applesauce and Roasted Hazelnuts
- Swiss Cheese Soup with Leeks and Croutons
- Grisons Capuns with Chard and Cheese
- Ticino Polenta with Braised Rabbit and Olives
- Sliced Chicken in Mustard Cream with Green Beans and Spaetzli
- Oat and Apple Porridge with Hazelnuts and Quark
- Beef and Onion Sausage with Potato-Rutabaga Mash
- Alpine Cheese and Pear Salad with Walnuts
- Swiss Lentils with Smoked Pork and Root Vegetables
- Buckwheat Crepes with Spinach and Emmental
- Lake Fish Fillet with Brown Butter Capers and Boiled Potatoes
- Venison Sausage with Creamy Polenta and Red Cabbage
- Potato and Leek Hash with Gruyere and Herbs
- Herb Raclette with Baby Potatoes and Pickled Onions
- Cabbage and Potato Stir-Fry with Sausage
- Geneva-Style Fish Fillet with Lemon-Butter Sauce and Spinach
- Basel-Style Flour Soup with Onions and Caraway
- Dried Pear and Bacon Gratin with Cheese
- Saffron Risotto with Veal Sausage
- Chard and Cheese Tart
- Baked Macaroni with Potatoes, Onions, and Cheese
- Barley Soup with Root Vegetables and Smoked Ham
- Crispy Rosti with Bacon, Fried Egg, and Chives
- Zurich-Style Veal in Cream and Mushroom Sauce