Swiss/18 recipes

These Parmesan sesame twists are addictive, they are golden brown and crispy, parmesan, sesame and thyme leaves are delicious combination.

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

An easy and great tasting way to use up any leftover stuffing from that Thanksgiving or Christmas turkey.

A savory bread that's made with cherry tomatoes, feta, Swiss cheese, and lots of fresh herbs will definitely be a winner part at your dinner table. It's cheesy, herbal and moist, and you will find some juicy-sweet explosions in every bite because of these roasted cherry tomatoes.

Miso and sesame paste made a delicious base for the stew. Soba noodles and tofu absorbed all the yumminess. Carrots, corn and peas added beautiful color to the stew. Tatsoi could be easily replaced by spinach, kale or Swiss chard. A wholesome and filling Asian style stew.

Scalloped Potatoes and Ham Casserole recipe

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.

Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...

This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.

Fresh vegetables on top, spread the pesto evenly on the pizza dough, sprinkle cheddar cheese on top of the vegetables, great combination for a garden pizza.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.