Älplermagronen is a Swiss macaroni and cheese that is created when combining milk/crème, cheese, macaroni, potatoes, onion and apples! Today Älplermagronen is made of egg pasta, preferably from short thick shapes, such as penne. It is often served with a side garnish of freshly made applesauce.
This translates as ‘cut meat Zurich style', but if you see it on a menu in Switzerland, the dish will be made using strips of veal (calf meat) and sometimes veal liver. It is made with small pieces of veal cooked in a creamy mushroom and white wine sauce and is usually eaten with noodles or rice.
Birchermuesli is a popular breakfast dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, mixed with milk, soy milk, and yogurt or fruit juice. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. Muesli is available in a packaged dry form, ready-made, or made fresh and in Switzerland, it is also eaten as a light evening dish.
Stock cubes, also known as Maggi, were invented in Switzerland around 1886 by a Swiss German named Julius Maggi. The stock cube contains a small proportion of meat extract. It was one of the first industrial mass produced foods intended to make stews and soups taste heartier for factory workers who did not have much money for meat! Today, it has become a global brand and embraced worldwide for cooking.