How to eat Breakfast in different countries of the world — Switzerland

Swiss cuisine on the one hand obscure, with another — are familiar to everyone. It was formed and the different ethnic composition of the population, and traditions of agriculture. Switzerland gave the world muesli and cheeses, and respectively, fondue and raclette.

Traditionally Breakfast in Switzerland, including fresh bread or a sweet pastry, which is eaten with butter or margarine, sweetening with honey or marmalades. In a cafe or hotel are also offered a croissant — plain or with fillings. In addition to baked products can serve cheese. Traditional Swiss cheese made from cow's milk Emmental received AOC status only in 2006. Cheese is often cooked in huge blocks weighing more than 100 kg, and the famous cheese "holes" on such a scale reaches the size of a tennis ball. For making take is not solid, but lightly skim milk that gives the cheese a sweeter taste. After pressing, the Emmentaler is soaked in brine and then left to ripen. Brighter and more yellow indicates that Emmental cheese made from summer milk, when cows are more for fresh eating or grazing on the mountain pastures. Stood inside the cool Emmental is more pale.





After the second Emmental cheese which is often eaten and used for cooking fondue — Gruyere. The first mention of it dates back to 1655, but according to local legends this cheese was made for several centuries to documentary testimony. Gruyere is made from whole milk, on the ripening heads takes at least 5 months and often all 10. Gruyere two years of exposure is sold under the name Fribourg. In gruyères rare small hole on the palate it is full bodied, slightly sweet, melts in your mouth. Such "cheese" for Breakfast, usually served plain water or fruit juice, hot tea or coffee.

Adult Breakfast can be supplemented with eggs or yogurt, and baby — muesli or cereals with additives. As a drink — juice, milk, but children will definitely choose a delicious juice, if it is possible to choose.
Generally, muesli is a ready Breakfast of raw or roasted grains, dried fruits, nuts, bran, sprouts, honey and spices — it is worth talking in detail. Muesli was invented in 1900 by Swiss doctor Maximilian Bircher-Benner for his patients in the hospital. They are the fruits and vegetables were laid down as a necessary part of a healthy diet. The term comes from the German noun "Mus" — "mashed potatoes". In neighbouring countries and in the West, muesli spread only 60 years later and immediately won the attention of fans of a healthy lifestyle and nutrition.





Dry the breakfasts were multiple: from the raw cereals and bran, baked — granola, crunchy, airy, with dried fruit, nuts, chocolate chips, bananas. And served them, pouring yogurt, milk and juice, which is especially valuable for those who are lactose intolerant. Muesli combine "clean" the taste of Apple and grape juices, sweet and crunchy craney ramblow use dense berry fruit drinks, cherry juice, and with the air quick Breakfast — refreshing citrus with pulp.

How to cook baked muesli

for topping:

200 g of oat flakes
2 tbsp liquid honey
a small pinch of salt
2 tsp vegetable oil (sunflower, corn, rapeseed (canola), unsaturated olive)
½ Tsp ground cinnamon
For the basic filling:
1 kg plums or other fruits and berries in season
50 g sugar (can be less)
2 stars of star anise
1 medium orange

Baked muesli is the same as the now popular granola. And if baked cereal mass, adding a little fruit toppings — get the classic British dish crumble. In either case, it's tasty and healthy. Preheat the oven to 200C. Mix all ingredients for topping and spread a thin layer on a baking tray lined with parchment paper.

Bake for 15-20 minutes. A little "smash" the ground and allow to cool. In a frying pan with a thick bottom to mix the ingredients for the main filling, pre-wash plums and remove the seeds. Stirring occasionally, cook over high heat 4 minutes, turn off the heat and cover, let stand for 6-7 minutes. Remove the star anise. Warm plum sprinkle with granola and serve immediately.
A quicker option is to bake the mixture for granola, break it and store in a jar up to 3 weeks feeding for Breakfast with yogurt or juice.

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