TIPS AND TRIVIA

 1-The ancient Assyrians used saffron for medicinal for purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow colour also made saffron useful as a dye.
 

2-Muesli, or birchermuesli as it’s known in Switzerland, was first made in 1900 by Dr Maximilian Bircher-Benner from Aarau, as a healthy evening meal for his patients.

3-Aged Swiss is a strong, sharply flavoured cheese. Its texture is firm compared is firm compared to the other varieties.

4-According to old Swiss wives’ tales should not be served with cheese fondue because they would make they would make the cheese hard to digest. Ideally, hot tea or kirsch can be served with fondue.

5-Veal comes from young calves, and so the meat is tender and lean and the flavour is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since he meat is lean, it tends to dry out when cooked with dry heat.