Welcome to my listing page for recipes from Switzerland, Western Europe. This page is part of my European Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Europe.
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European Regions Covered by Celtnet Recipes:
| Western European Recipes | Northern European Recipes | Central European Recipes |
| Eastern European Recipes | Southern European Recipes |
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The image above shows the entire continent of Europe with Western Europe picked out in red. According to the United Nations, Western Europe is formed from eight states: 1: Austria; 2: Belgium; 3: France; 4: Germany; 5: Lichtenstein; 6: Luxembourg, 7: The Netherlands, 8: Switzerland and the Principality of Monaco. |
Switzerland
Switzerland, offilicially Confoederatio Helvetica (Latin); Schweizerische Eidgenossenschaft (German); Confédération suisse (French); Confederazione Svizzera (Italian) and Confederaziun svizra (Romansh) (The Swiss Confederation) is a Direct Democracy and a Federal Parliamentary Republic. It's capital is Berne and the largest city (and financial centre) is Zürich. The country has four official languages: German; French; Italian and Romansh which reflect Switzerland's position as a land-locked country in the heart of Europe. Switerland lies at the southern border of Western Europe and the historical entity of Central Europe. It represents one of the original centres of Celtic civilization, with the main tribe being the Helvetii. From the fourth century CE western Switzerland became part of the Burgundian kingdom and the eastern part was assimilated to the kindgoms of the Alemanni. By the seventh century Switzerland had come under Frankish hagemony. This led to Switzerland becoming a part of the Holy Roman Empire (and thus a part of Central Europe. The original Swiss Confederacy was an alliance among the valley communities of the central Alps. The Confederacy facilitated management of common interests (free trade) and ensured peace on the important mountain trade routes. The Federal Charter of 1291 agreed between the rural communes of Uri, Schwyz, and Unterwalden is considered the confederacy's founding document. The confederacy remained essentially autonomous until 1789 when the armies of the French Revolution conquered Switzerland and imposed a new unified constitution. When war broke out between France and its rivals, Russian and Austrian forces invaded Switzerland and this resulted in the 1803 Act of Mediation which largely restored Swiss autonomy and introduced a Confederation of 19 cantons. In 1815 the Congress of Vienna fully re-established Swiss independence and the European powers agreed to permanently recognise Swiss neutrality. The treaty marked the last time that Switzerland fought in an international conflict. The treaty also allowed Switzerland to increase its territory, with the admission of the cantons of Valais, Neuchâtel and Geneva — this was also the last time Switzerland's territory expanded. In 1920, Switzerland joined the League of Nations, and in 1963 the Council of Europe. Today, Switzerland is one of the world's richest countries and Switzerland ranks 15th in the world (when GDP is adjusted for purchasing power parity). Swiss cuisine has strong influences from German, French and Italian cookery and much of Swiss cooking is related to the cuisines of the countries neighbouring the cantons. |
| Jägerschnitzel (Hunter's Schnitzel) Origin: Switzerland | Rösti Origin: Switzerland |
| Morel Rösti Origin: Switzerland | Veal Schnitzel with Spaghetti Milanese Origin: Switzerland |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Other Western European recipes: Roast Loin of Pork a la Provencale Sorbet à la Verveine Ratatouille Glace Malaga Poume d'oranges Buillabaisse Vanilla Fondant Belgian Strong Ale Bouillabaisse Gruyau Herb Pâté Chanterelle Omelette Galantine Of Chicken Fines Herbes Classic Quiche Pastry Tarte aux Myrtilles Sauce with Cumin Vizcaina Girolle à la Forestière Crisp Paupiette of Sea Bass in Red-wine Sauce Dover Sole á la Meuniere Pâte Sucrée French Gooseberry Cake French Vinaigrette Rice, Mushroom And Cheese Croquettes French Stuffing Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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