“The Swiss must’ve been pretty confident in their chances of victory if they included a cork-screw on their army knife.”
Apart from their army knife, they must be proud of their cheese selection too.
Their bank account could be a reason to be proud of, but let’s stick to our subject and prepare some Swiss delicatessen.
Breaded La Gruyère
- 200 g La Gruyère
- 2 eggs
- 2 tbsp flour
- 50 g breadcrumbs
- pinch of salt
Double coat the cheese slices in flour and beaten eggs, and then coat them with breadcrumbs. Fry in hot oil until golden brown.
Cranberry sauce
- 300 g fresh cranberry
- 100 g sugar
- 100 ml water
- 1 tsp lemon juice
Bring the water with sugar to boil, and add the cranberries. Add the lemon juice and simmer for 10 minutes.
Say Cheese! 