Home Contact Recipes About

Chuchi Schwitzer Dütsch (Swiss German Kitchen Vocabulary)

chichi, kitchen

If you are interested in a) all things kitchen, b) languages, c) Switzerland and / or d) traveling in general, chances are that you have heard the word “Chuchichäschtli”, the Swiss German term for “kitchen cabinet”.

Don’t worry if you are not able to pronounce it – yet. There’s countless other words you can practice with. They might be a bit shorter, a bit less twisted, maybe (maybe!) a bit less glutteral, but fun nevertheless.

Please note that the following collection whether is complete nor should be your single source. It simply is a list of  kitchen and food related terms common in the region and dialect I grew up in and with (and, to the delight of my kids, still am speaking after having lived abroad 20 years). It is a collection of words in “bärndütsch”, the language spoken in the Seeland region of Bern.

Have fun, enjoy, practice – and hopefully go use some of the words in pretty and tasty Switzerland at one point!

tempting pizza

aamächelig: inviting.

abchüele: to cool down.

abschmöcke: to season to taste.

Änischräbeli: A traditional Christmas cookie. Rock hard, bone white, shaped into little crescents, heavy in anise flavor.

swiss style mac & cheese

Äuplermaggrone: The Helvetic take on Mac & Cheese. Consisting of left over boiled potatoes, hollow pasta, well melting cheese and cream.

blodere: to boil.

Bluemchööli: Cauliflower.


Chacheli: Bowl

chätsche: to chew.

Chegele: Chestnut.

kastanie, edible chestnut

chnätte: to knead.

Chnöfpli: Literally translated: Little buttons. A hand made pasta, for which the dough is cut into random pieces straight into the boiling water. Delicious with saucy meats or tomato sugo.

chöcherle: to lightly cook.

Chochhäntsche (or: Pfanneblätz): Oven glove.

Chrosle: Gooseberry.

chrüsch: crunchy, crusty.

crunchy texture

Chuechebläch: Baking sheet.

Chüeuschranktür: Fridge door.

Drü-Chünigs-Chueche: The Swiss contribution to the vast collection of Epiphamy pastries is a ring consisting of several small, sweet bread buns. The buns are decorated with coarse sugar crystals and in one of them hides, well, the king.

Düüri Bohne: Dehydrated grean beans. Even after soaking and cooking them, they remain wrinkled and concentrated in flavor.

Swiss version of Empanada, meat filled hand pies

Fleischchräpfli: The Swiss version of Empanadas. Handpies filled with ground beef.

Fotzuschnitte: Slices of bread drenched in milk, then egg mixture, and baked in a skillet. Often dusted with cinnamon sugar and served with apple compote. Comparable to French Toast.

füürheiss: hot as fire.

hot as fire

Ghüderchessu: Trash bin.

Griesspfluute: Sweet version of Grits. The Swiss sweeten theirs with sugar and serve it with a plum (or other fruit) compote.

gruusig: disgusting, gross.

Guguhupf: Bundt cake, yeast based.

Härdöpfutätschli: Fritters made of left over mashed potatoes, pan baked.

Hörnli und Ghackets: A simple, traditional peasant dish. Elbow Macaroni with ground beef and its juice.

Hundeli: Literally: Little dog. Cervelats with their ends cut crosswise, about 2 inches deep. When cooked, the ends will separate and make the sausage look like a dog (in case you have enough imagination.)

iifüue: to fill.

Iigmachts: Preserves (sweet or savory).

preserved cheese

lääi: luke warm.

Löcherbecki: Colander.

Meertrübelischlee: Red currant jelly.

Metzgete: The “slaughtery”. It describes a party held at a restaurant or farmhouse in the fall, when all harvests are done and some animals just have been slaughtered. Classically served are ham, bacon, blood and liver sausages, roesti and apple sauce.

Miuchcaffe: Old time “latte”. Combination of (about) half hot coffee and half steamed milk.

Miuchchanne: Milk vat (made of metal).

milk vats

Panierti Plätzli: Thin, breaded pork cutlets. A cheaper version of the Wiener Schnitzel.

panierti platzli

Pfanneribu: Sponge

pfluderig: mushy.

rüehre: to stir.

rüschte: to peel.

schnätzle: to chop.

schprützig: prickly.

Schüttubächer: Mixing jar.

süüferli blöderle: to carefully boil.


Suurchabis: Sauerkraut (or: Fermented white cabbage).

Täfeli: Candy.

Teigtrööler: Rolling pin.

tünke: to dunk.

verbrösmele: to crumb up.

vermodere: to rot.

Wurscht-Chäs-Salat: A classic, rustic salad prepared of Cervelat slices and cubes of hard cheese (often Appenzeller). There can be onions, pickles, tomatoes, etc. added. Summer fare.

zääi: tough.

Zapfezieier: Cork screw.

Zigerschtöckli: A truly one of a kind cheese produced in one single dairy. It is made of whey, a secret mix of dried and powdered herbs, aged eight months and shaped into a little cylinder (to which the term “schtöckli” refers). Ziger comes in a light green hue, is mighty sharp and usually grated on or into foods.

Zuegge: Spout

spout, zuegge

Home, Swiss Home

on the road again, with bag and coffee

By the time you read this, I will be across the big pond. Far away from where my every day happens, on vacation, back in sweet Switzerland. Home, Swiss Home.

I might be sitting outside a chalet, surrounded by bright white, squeaky snow, enjoying a Caffe Fertig (black coffee with a good splash of an herb or fruit brandy, depending on the region). Or taking it easy inside a chalet, reading or watching the snow flakes dancing, or baking or eating something freshly baked. I might be talking to a sweet sheep, or tasting the even sweeter cheese that was made of its milk.

finest pastry shop in Switzerland


Sculpture in the Zurich train station

I might be on a train to Spain for the day (and maybe the next), I might be cooking with friends or for friends or both. I might be biting into the most fabulous bread I bit into since my last stay in Switzerland. I might be doing nothing, or a little bit of desk work, or a lot of looking into the air. Hiking for sure, skiing perhaps, drinking tea with my Mom, knitting, strolling the markets, showing the boys my favorite hiding places. Or book stores, museums, food spots and architecture. I might be surprising some friends in cheese at their production or selling places. Sharing stories, memories, laughter and food. Enjoying a Fondue. Or eating a Crème-Schnitte (the best ever, and probably original, version of a Napoléon). Or Düri Bohne (dried green beans). My aunts Suure Mocke (wine marinated roast), hopefully. Or get spoiled by our Chef friends.

pastry cone and soup, fine dining

Breakfast in Switzerland, traditional

There might be other things, new things (and foods) I will be detecting. There’s always so much to do and try and taste. There is never enough time. Never.

But I will share with you every thing – every bite and place and sip and find – after my return. So I say “ciao” for now. Enjoy the Holidays, the celebrations and all that comes with them, to the fullest! Be merry and happy, and keep your full belly at all times!

I will be doing just the same. Home, Swiss Home.

morning vie over Seeland,

Swiss Kiss #9 – This Is My Land (or: Another Way To Give Thanks)

meat store in biel

Be alerted: You barely will find any food in this post. – Instead, there will be places and sights, details and beauty. I took all these pictures during my last trip to Switzerland, during the (too short) time I stayed in and around the small town of Biel-Bienne, the area I had grown up in. Which is the so called “lake land” in the western part of the country, 20 miles west of its capital, Bern. I had done all my schools there, fallen in love for the first time, gotten a job – and so much more.

Walking around town, seeing as many changes as familiar spaces, I realized that the longer I am away from “my land”, the more I appreciate and get attached to it. There definitely is a gipsy within me, but there also is this deep connection to the little things I used to live around and that have influenced me.

view from above biel

So today I am giving thanks to the places that bring back memories and emotions, that mean much to me without being pompous, and that remind me of the folks who brought light, laughter and love into my life. And I want to give thanks to you, my friends in food, by the way of sharing those little moments of serenity and happiness. Who would have thought that sometimes they happen without involving food? (But just sometimes.) – Happy Thanksgiving!

apartment with attached tower in switzerland, medieval

Tower from the 13th century in the old core of Biel. It was transformed into cozy and, happily, very affordable apartments.

fountain built in the middle age

Most old towns have their fountains, and there are many that are more famous than this one. Still it is my favorite one, not just in Biel. And it is full of history and stories. Continue reading “Swiss Kiss #9 – This Is My Land (or: Another Way To Give Thanks)” »

Swiss Kiss #8 – Erst August Weggen

August first rolls with flags

To Swiss, August 1 marks what July 4 does to Americans: It is our national Independence Day. And while there are fire works, pick nicks – or barbecues, how Americans prefer to call them -, tons of sausages, potato salads, ice cream, fruit pies and such on both sides of the ocean, my very favorite part about August 1 are Erst August Weggen: Little, light breads with a cross shaped on the top – representing the Swiss flag -, that from the middle of July and until the big day abundantly fill the bakery shelves across the country.

Weggen, or Weggli, depending on the region, are made year round and stand as one of the staples in Swiss bakeries. The day in, day out, regular version is a portion sized, a bit flattened dome with a cut in the center. The crust is egg basted, very fine and very soft, the inside is feather light, smooth, with a hint of a unique, flattering, addictive, slightly sweet flavor. Which comes from the addition of a tiny bit of malt. (Ta-daa, there goes the secret!)

The special birthday edition is prepared with the exact same ingredients and in the exact same technique as the common Weggli, but in honor of Helvetia has the cross shaped on its top. – Which shows how versatile of a bread the Weggen is: It can be shaped into knots, pretzels, pigeons (traditional in some areas around Easter), little porcupines, people, snakes… you name it. Even though there is this slight, slight hint of sweetness in the flavor profile, Weggli adapts both to sweet and savory companions. Served with butter and jam or honey, this mini bread is a luxury way of the traditional Swiss breakfast (slices of bread, buttered and topped with a sweet spread). When then some cheeses, charcuterie and pickles are added, it easily can make for a delicious Brunch or light supper.

So, go and prepare a batch of dough, shape some Weggen or find your favorite form, and enjoy by eating it with what ever suits your taste buds best. – Meanwhile, I will celebrate with plain, still warm, simply traditional Erst August Weggen. Happy 723. birthday, beautiful Switzerland!

egg yolk and milk for swiss holiday bread

Continue reading “Swiss Kiss #8 – Erst August Weggen” »

Homage to Simplicity – and a Very Dear Friend


simple appetizerNow, that I officially have admitted my fascination with foods that have the ability to boss one around – and sometimes torture one, by implying rough schedules and nearly unacceptable sets of efforts -, I decided to confess my other side. My affair with the lovely, leisurely and somewhat lazy world of simplicity.

Some of you now might want to accuse me of a double life. Of cheating. Being bad. – But wait, let me explain. First, honestly, do you think I would ever, ever cheat on food? We are talking food, my friends! And when I think of simple foods, I see complexity. (So I do not lie to either of them!) Simple is not easy. Simple does not mean the same as easy. Simple is complex, without revealing it. Simple is complex while looking easy. – Just imagine that unforgettable moment, when you bit into this perfect piece of bread. It was divine. It was simple. But for the baker who had hand crafted the bread, it was not easy. It was complex. Same with well made cheese. Wine. Chocolate. And so on.

Most people, once they have visited and eaten in Italy, no matter what part of it, can’t stop raving about its cuisine. Well, guess what? One of the characteristics of all Italian regional dishes is their simplicity. They consist of only a few ingredients, yet the purest and quality wise best ones, assembled in just the right way. It sounds and looks easy. In reality, it is complex but not complicated. Simple. Simply simple.

ingredients for amuse bouche

While contemplating about dishes and recipes that reflect simplicity – eliminating such great players as a perfectly composed sashimi, the ultimate piece of beautifully marbled meat, cooked by the most talented man at the grill, or the best ever spaghetti, say, al pesto – I suddenly was stuck with that one Amuse Bouche* my dear friend Fabian Fuchs likes to serve at his “Krone” (crown) restaurant in Blatten, just outside of Luzern, Switzerland.

salami fabian, sbrinz

Salami, Marcona Almonds, Sbrinz, olives. That is it. Four ingredients. Cured ingredients, all of them, to which the Chef doesn’t do anything but serving them in separate bowls. Each of the four products, when you think about it, contributes its very own kind of fat (or deliciousness). And each of these fats is complemented or contrasted by another flavor profile: The meatiness and pepper of the dried sausage, the nutty, slightly smoky hints of the almond, the caramelly sweetness in the cheese, the subtly oily and green notes of the olives. Now add the textures: Chewy and dense for the meat, crunchy and creamy at once in the cheese, both mealy and smooth for the almond, soft and buttery in the olives. Sounds pretty complex, hm? Yet, this is perfect simplicity in a platter. – As a matter of fact, this dish is so simple that it never even has been named. The restaurant staff refers to it as “the little plate” or “quattro” (four, in Italian). A quartet that plays pure, beautiful harmony, indeed.

So complexity, which is demanding, and simplicity, which is trickier, are damn similar, after all. That’s why I love them both. (And the next post will be less philosophical, I promise. I love that, too.)

(*palate entertainer, literally translated, aka small nibbles served while the guests are waiting for their first course.)

salami, olives, cheese and almonds in jars

Continue reading “Homage to Simplicity – and a Very Dear Friend” »