Can Any1 tell me some typical foods in Switzerland? Can you copy ingredients for me? (4 school project)?

Question

School project, need to know today.

Thanks much! Answer You Soon!

Answer 1

Wurstsalat (Sausage Salad)

Ingredients for 4 persons:
1 bundle red radish, cut into slices
2 carrots, cut into slices
100 g (0.22 pounds) Emmentaler cheese, cut into small pieces
100 g (0.22 pounds) Greyerzer cheese, cut into small pieces
100 g (0.22 pounds) Tilsiter cheese, cut into small pieces
3 cervelas (pork sausage, not cooked or grilled, just raw), cut into slices
½ cucumber, cut into small pieces
4 potatoes, cooked, cut into small pieces
pepper
1 tablespoon mustard
1 onion, hacked
1 piece of garlic, pressed
¼ teaspoon salt
½ teaspoon spices
1 teaspoon lemon juice
4 tablespoons vinegar
5 tablespoons oil
1 or 2 eggs, cooked hard
2 tomatoes
Chive, cut into small pieces


Preparation:
Put the vegetables and the cheese in a bowl and mix them well.
Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well.
Pour the sauce over the salad and mix well.
Peal the eggs and cut them into slices.
Cut the tomatoes and use them together with the eggs for decoration.
Pour the chive over the salad.

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Burli (Small Bread)

Ingredients for 50 g (1.75 ounces) wheaten sourdough to be prepared in advance:
50 g (1.75 ounces) wheaten flour type 1050 (see note below)
4 g (0.14 ounces) yeast
1 dl (0.4 cups) water
Preparation of the wheaten sourdough:
Dissolve yeast in water. Add wheaten flour and stir until it becomes a viscous dough.
Cover and let grow for about one or two days in a warm place.


Ingredients for approximately 16 Bürli (8 pairs as shown above):
375 g (13 ounces) wheaten flour type 550 (see note below)
375 g (13 ounces) wheaten flour type 1050 (see note below)
40 g (1.4 ounces) yeast
20 g (0.7 ounces) salt
0.5 l (4 cups) water
Preparation of the Bürli:
Mix the ingredients mentioned above with the sourdough prepared in advance.
Knead to a soft dough.
Let grow for about 30 minutes.
Cut into pieces of about 60 g (2 ounces) each and put them together in pairs or four of them to a butterfly like setting on a baking sheet.
Let grow again for about another 30 minutes.
Bake for about 25 minutes in the lower part of the pre-heated oven at about 240 degree Celsius (460 degree Fahrenheit). Put a bowl with water in the oven. Remove the bowl after about 10 minutes and let the steam flow out. Make sure the bowl withstands the heat and beware the hot steam when opening the oven !
Serve freshly but allow to cool.


Note: Type of flour:
The type of flour is measured by the amount of ash left behind in milligram (mg) if 100 g flour gets burned. For example, if you burn 100 g of a type 1050 flour, 1050 mg (which equals to 1.05 g) ash will be left. Generally speaking, the more ash left behind, the more skin was on the grain (more fiber).

Answer 2

Being Swiss, I can tell you we eat anything! But--boiled or parsleyed potatoes and weiners, bratwurst, and other sausages are high on the list. Veal or chicken parmasen with spatzel, fondue, open faced sandwiches with thin meats and thinly sliced swiss cheese. Something called muesli which mother made by using dry reg oatmeal, orange juice and then as many summer fruits as avail. Mixed together, sugar added if needed, and that's what we had on many summer nights.
Bacon chunks with quartered potatoes and fresh green beans cooked in a pressure cooker was /is also common. Soups are big. They are not huge meat eaters, generally. Top of the list? Weiners and boiled potatoes, and a good green salad with vinegrette dressings. Top it off with a wonderful chunk of swiss chocolate and you are good to go. Good luck.

Answer 3

Fondue - Raclette
http://www.raclette.com.au/raclette_recipes/original_raclette_recipe.html
http://allrecipes.com/Recipes/World-Cuisine/Europe/Switzerland/ViewAll.aspx