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I was wondering today, if you can tell that weather has been getting colder and rainier? I noticed, while looking through older posts, that I've been posting about Swiss food or Swiss drinks a lot lately. Maybe its that time of the year, where you are drawn to experiment in the kitchen rather than wanting to go outside and get muddy. After all, there is not snow yet that would make going outside chillingly pleasant! :-)

So after making a hot cup of tea today, I opened a bag of Swiss Magenbrot (okay, I am not sure if it is uniquely Swiss, the Germans might have something quite like it) and a delicious aroma of cinnamon and sugar filled the house. Magenbrot (literally "stomach bread") are square sized, chunky pieces of pastry that contain cloves, cinnamon, anise and nutmeg (sort of a christmassy combination) that are usually sold on street fairs or Christmas markets during winter time. Recently, also the two biggest retail stores Coop and Migros have begun selling Magenbrot in half-kilo bags.

Apparently, the spices used in Magenbrot are good for your tummy (and thus the name "stomach bread") but it is not really a healthy snack. Nevertheless, I cannot imagine Swiss winters without eating Magenbrot at least once. It is simply part of winter to buy warm Magenbrot and share it with friends while walking through the streets of some city or town. Its best in combination with hot punch or tea or even some hot spiced wine.

So how is Magenbrot made? Of course, there are bakeries and semi-industrial productions of Magenbrot like these. However, it is fairly easy to make a batch of Magenbrot yourself (use this recipe to guide you through the process) and just as tasty, especially if you eat it while still warm. Yummy!



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