01
Get crisp rösti
Use starchy potatoes, grate them coarsely and squeeze out excess moisture. Spread into a thin, even layer and let the base brown before flipping.
02
Keep fondue silky
Grate cheese finely, toss it with a little cornflour and add it gradually to warm liquid. Keep the heat low and stir continuously.
03
Build flavour in soup
Soften onions and carrots first, then add stock and vegetables. Simmer gently so the vegetables become tender without losing all their texture.
04
Make pastry golden
Keep pastry cool until ready to bake, avoid overfilling, and brush the surface with beaten egg or milk for an even golden finish.
05
Season in layers
Add a little salt during cooking, then taste near the end. Cheese and stock can already be salty, so adjust carefully.
06
Prep before cooking
Measure ingredients, grate cheese and chop vegetables before turning on the heat. It makes multi-step recipes much more relaxed.