Happy Dragon of Beatushölen

"A long time ago, the Beatus caves were home to a vicious, terrifying, fire-breathing dragon during the

Middle Ages. At least this is the belief in popular folklore. For obvious reasons, the villagers were terrified of the monster. However, no one dared to venture close to the caves. At least not until the arrival of St. Beatus, an Irish monk who came to Switzerland in order to spread Christianity. As he sailed along Lake Thun, St. Beatus often spotted the black hole from his boat. He wondered what the opening led to.

After interacting with the villagers, he heard tales of the dragon and realized the hole was actually the doorway to the dragon’s home. The villagers begged him to do something about the dragon menace, so St. Beatus bravely set off to the mountain.

Legend has it that St. Beatus was not deterred by the size of the fire-spitting dragon. He cast a spell on the beast which then tumbled into Lake Thun and drown in the boiling waters of the lake.

The bones of the dragon have not be found so the dragon may still be alive and living in the lake.

The villagers rejoiced at the victory and St. Beatus became a hero. Christianity spread in Switzerland, and the beast never showed up again."

Saint Beatus is said to have built his hermitage in the cave and lived there until his death. Today, the tomb of Saint Beatus and a replica of his cell can be viewed at the cave entrance. Until the Reformation, the cave housed a pilgrimage chapel in honor of the saint, which was under the control of the Interlaken Monastery. In 1528, the Bernese government had the chapel demolished and the cave entrance walled up to prevent further pilgrimages. The Catholic people of Unterwalden, however, were not deterred from further pilgrimages and broke down the wall again; thus, the walling up and breaking down continued several times. As a counterweight to the cult surrounding the Beatus Caves, the Bernese government had an Evangelical Reformed church built on the Beatenberg between 1534 and 1535."

Legend said the dragon at Beatushölen was a terrifying one, but the one on the grounds now is a happy dragon who invites you in to see the cave.

Our friend Gabriela Schild was commissioned to carve the dragon. She did it with a chain saw.

She also carved these at the children's playground.

These were growing alongside the pathway.

You find these signs along the pathway.

Lake Thun

This morning Michael and I walked to the August Market in Unterseen.

The Swiss Army is fueled by Kambly biscuits and Käseschnitten. 

"All men in Switzerland must do mandatory military service. Normally they do an initial 18 to 21 week basic training, and then every year for at least the next decade they are required to go back to the army for a three or four week refresher. If a man is unfit for service, or a conscientious objector, he is required to do civil service instead. Women can volunteer for military service if they choose, but they represent only about 3% of the troops."

"Quick and good definitely describes the Militärkäseschnitte. Although the cheese batter needs a resting time of about three hours, once it's ready the cooking is a snap. It must be excellent fuel for the soldiers, I mean, what's more solid than an eggy cheese mix spread onto thick bread and fried in butter?"

Any hard cheese will do.

120 g hard cheese, grated

50 g flour

1 egg

100 mL milk

pinch of nutmeg, salt and pepper

knob of butter

approx 3 thick slices of bread

In a medium bowl, mix together the cheese, flour, egg, milk and seasonings. Cover and let rest in the fridge for at least three hours.

After three hours, give the cheese mixture a good stir and spread half on the bread slices, pressing it down a bit to make sure it sticks to the bread.

Heat butter in a large frying pan on medium heat until it bubbles and splutters.

Place the slices of bread CHEESE SIDE DOWN into the frying pan. Try not to move them around in the pan too much, just let them crisp up. As the cheese melts, it will adhere better to the bread.

While the slices are frying face down, spread the remaining cheese mixture on their exposed side.

After a few minutes, once you can smell the cheese, take a peek underneath and if it is golden brown, carefully flip the bread. 

Fry the second side for a few minutes, until golden brown. 

• Gruyère, Alpkäse, Cheddar or any other hard cheese will work.

• You need quite a bit of fat in your frying pan to make sure the cheese doesn't stick. If it is looking dry when it comes time to flip, add a little more.

• If you aren't so keen on frying, these can be baked at 200 C / 400 F / gas mark 6 for about 15-20 minutes. Alternatively, stick them under the broiler until they turn golden brown, or use a toaster oven.

• Serve with cooked apples or applesauce and a green salad.

Quick baked version

The most beloved form, or Militärkäseschnitte, demands a waiting time of three hours. When that just won't do, try this simple baked-not-fried variant instead.

100 g hard cheese, grated

1 egg

a squirt of mustard

2 tbsp quark or sour cream

2 thick slices of bread

Fire up your broiler.

In a measuring cup, stir together the cheese, egg, mustard, and quark.

Place the bread on a baking tray and spread the cheese mixture on the bread slices.

Put the tray under the broiler on the second highest rack. Broil until you can smell the cheese and it has become a nice golden color.

• Keep an eye on the bread while it is broiling, and move the tray to a lower rack if it starts to get too dark. Alternatively, you can use a very hot oven, or a toaster oven.

• Nutmeg is a traditional flavoring that can be added to the cheese mix.

Spitzbuben

Spitzbuben which is a jam filled butter cookie that is sandwiched.

Yield about 1.5 trays, making 75 sandwiched Spitzbuben cookies. This cookie does not need the egg yolk glaze – just sprinkle powder sugar when cooled.

Dough

• 250g butter, soft (room temp)

• 200g sugar

• zest of one lemon

• 4 egg yolk (room temp)

• 500g flour

Glaze: 2 egg yolks + 2 Tbsp sugar, mix well.

• Cookie cutters

• Handmixer  or Standmixer

• Jagged scraper for adding pattern on dough (optional)

• Parchment paper

• Baking tray

• Brush for glazing

 Oven temperature: 180°C Fan/Convection (Umluft)

Steps

1. With the mixer, beat the soft butter and sugar until fluffy. Add the lemon zest and the egg yolk one by one as you beat.

2. Add in the flour and mix until the dough is even. Divide the dough into three, wrap it with a plastic wrap. Chill in the refrigerator for ca. 30 min.

3. In the meantime heat the oven to 180°C (with fan), prepare the glaze.

4. Place parchment paper on baking tray.

5. Roll out the chilled dough from above recipe into a 3-5mm thick sheet.

6. Cut out with cookie cutters, one with a hole and one without and place on baking tray.

7. Bake for ca. 7min at 180°C Fan/Convection

8. When they are out of the oven, spread fruit jam on the bottom part of the cookie, and sprinkle powder sugar on the top part.Sandwich the two parts together and cool.

   
   

   Additional ingredients/equipments:

   • Red jam/jelly

   • Powder sugar and sieve for dusting

   • Spitzbuben cookie cutters or small cookie cutters to cut out holes in the middle for the sandwiched top.

   
   

Make your own nail

I use marmot oil on my sore muscles.

We used to eat here when Rene and Jeanette Sutter-Ammann owned the restaurant.They sold it back in 2018. We loved the veal steak in a brown gravy with morels. A large dolop of whipped cream was placed on top and it oozed into the gravy as it melted. Homemade buttered noodles and seasonal vegetables were served along with the steak. It will always be a favorite dish of mine!!!!!!!

Feeding the swans. This man must do this often, as the swan just walked up to him.

We stopped by the Wookpecker again so Michael could have a chance to say hello to Gabriela and Felix.

Gabriela was working on this piece today.

You will ward off bad spirits with these masks.

We had a late lunch

Michael and I stopped at the Tourist Information Center. We wanted information about the alpabzug . No one was there so we talked and talked. We left with binoculars.

Another day comes to a close.