Featured recipe

Folienkartoffel mit Kräuterquark

Baked potato with herb quark

Wrapped in foil and split open, Folienkartoffel is what queues form for at Christmas markets, village fairs and summer barbecues across Germany, and it is just as easy at home in the oven or in the embers of a grill. A large floury potato bakes until fluffy, then gets a big spoon of cold Kräuterquark with chives, parsley and garlic, sometimes with sweetcorn or grated cheese too. The contrast of hot potato and cool, tangy quark is the whole point. A common mistake is choosing waxy potatoes, which stay dense. Chef's tip: prick the potatoes and rub them with oil and coarse salt before wrapping, so the skin turns tender and seasoned.

What to eat today?

Around the world

Today's trip: Persian

A new country every day, from every cuisine on the site.

Persian

Reshteh khoshkar (Gilani rice-flour walnut rolls in syrup)

75 minMore from Persian (177) →

This week's collection

Kid-friendly dinners739 recipes · a new collection every Monday

New this week

See all new →

Coming up

All occasions →

Latest recipes

Horchata de chufaTiger nut milk

Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.

15 min

Spanish Drinks

by KrazyBadal 1 views

Patatas bravasFried potatoes with paprika sauce

Patatas bravas are Madrid's favourite bar snack: chunky potatoes fried until crisp outside and fluffy inside, then splashed with a brick-red sauce of olive oil, pimentón and a little stock. In Madrid the sauce is not ketchup or tomato sauce but a smooth, smoky paprika sauce with a kick; in Barcelona and Valencia you often get it with a spoon of alioli as well. This home version is fried twice for crunch and keeps the heat moderate so children can join in; add more hot paprika for the grown-ups. Serve with cold drinks, tortilla and pimientos de Padrón for a tapas spread. Chef's tip: take the pan off the heat before adding the pimentón; paprika burns in seconds and turns bitter, and that bitterness is the most common reason homemade bravas sauce tastes wrong.

40 min

Spanish Snacks & Starters

by KrazyBadal 0 views

Espinacas con garbanzosSpinach and chickpeas

Espinacas con garbanzos is one of the great tapas of Seville, served in little earthenware dishes in the bars around the cathedral and the Triana market. It carries the city's Moorish past in its spices: cumin, smoked paprika and a little vinegar, with a sauce thickened by a paste of garlic and bread fried in olive oil, the old Andalusian trick called a majado. Earthy chickpeas, soft spinach and a sauce rich enough to mop up with bread make it a filling vegan supper too. It is traditional in Seville during Lent. Chef's tip: pound the fried bread and garlic with the spices and vinegar into a thick paste before it goes into the pan; this majado is what gives the dish its smoky, velvety sauce, so don't skip it.

30 min

Spanish Vegetarian

by KrazyBadal 0 views

Gazpacho andaluzChilled tomato and cucumber soup

Gazpacho is the cold soup of Andalusia, drunk from a glass or eaten from a bowl through the scorching summers of Seville and Córdoba. It began as a farm workers' meal of bread, oil, garlic and vinegar pounded in a wooden bowl; tomatoes and peppers came later and turned it into the bright red, refreshing soup we know. Ripe tomatoes, cucumber, green pepper, garlic, sherry vinegar and plenty of olive oil are blended until silky and chilled hard. Serve it with tiny dice of cucumber, pepper and onion and a few crunchy croutons. Chef's tip: add the olive oil last, in a thin stream with the blender running; it emulsifies the soup to a creamy, pale-orange texture instead of leaving a slick of oil on top.

15 min

Spanish Soups

by KrazyBadal 0 views

Pisto manchegoPepper, courgette and tomato stew

Pisto manchego is the summer vegetable stew of La Mancha, the high plains of Don Quixote country: onions, green and red peppers and courgette cooked slowly in olive oil, then simmered with fresh tomato until soft, sweet and jammy. Spain's answer to ratatouille is humbler and softer, with the vegetables cooked one after another rather than all at once. In La Mancha it is eaten with bread and very often topped with a fried egg; it is also served alongside rice or potatoes, or cold the next day as a tapa. Chef's tip: be patient with the onion and peppers; give them a full 15–20 minutes over a low heat until really soft and sweet before the tomato goes in, because that slow start is where pisto gets its deep, mellow flavour.

55 min

Spanish Vegetarian

by KrazyBadal 0 views

Pimientos de PadrónBlistered green peppers

Pimientos de Padrón come from Herbón, near the town of Padrón in Galicia, where they are fried whole in olive oil and showered with coarse salt. They are small, thin-skinned and mostly mild and grassy, but the Galician saying goes 'os pementos de Padrón, uns pican e outros non' (some are hot and some are not): roughly one in ten has a real kick, which is half the fun. They take five minutes and make the perfect tapa with a cold drink, tortilla or bread. Chef's tip: get the oil properly hot and leave the peppers alone for the first minute so the skins blister and puff; stewing them in lukewarm oil makes them soft and khaki instead of bright and blistered.

8 min

Spanish Snacks & Starters

by KrazyBadal 0 views

Vegan nuoc chamSweet and sour dipping sauce

Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.

5 min

Vietnamese Chutneys & Dips

by KrazyBadal 1 views

Vegetarian feijoadaSmoky black bean stew

Feijoada is Brazil's national dish, the slow black bean stew that Rio de Janeiro and the rest of the country eat for long Saturday lunches. The classic version is loaded with smoked pork; this feijoada vegetariana gets its depth from well-browned mushrooms, smoked paprika and bay instead, with sweet potato melting into the dark, glossy broth. Serve it the proper way: white rice, couve à mineira, farofa and slices of orange to cut the richness. Chef's tip: once the beans are tender, mash a ladleful against the side of the pot and stir it back in. That's how Brazilian cooks get the thick, velvety caldo that coats the rice, rather than a thin soup.

105 min

Brazilian Curries

by KrazyBadal 0 views

Salmorejo cordobésThick chilled tomato and bread soup

Salmorejo is Córdoba's answer to gazpacho: thicker, richer and simpler, made with just ripe tomatoes, bread, garlic, olive oil and salt, blended into a cream so dense a spoon almost stands up in it. In Córdoba it is served in a shallow earthenware bowl as a first course or tapa, topped with chopped hard-boiled egg and diced cured ham; this vegetarian version keeps the egg (leave it out for a vegan dish) and adds a few crunchy croutons and a thread of olive oil. Chef's tip: use bread with a dense, tight crumb, like a day-old Spanish 'pan de telera' or a firm white loaf; airy supermarket bread makes salmorejo thin and gluey.

15 min

Spanish Soups

by KrazyBadal 0 views

Showing 9 of 9,812 recipes

Show more recipes

Page 1,012 of 1,091