Featured recipe

Pineapple crumble

Juicy fresh pineapple tossed with brown sugar and baked under a spiced wholemeal and oat crumble topped with chopped nuts. It's sweet, tangy and crunchy. Serve it hot with a scoop of ice cream.

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PrinsesstårtaMarzipan-covered layer cake

This domed green cake sits in every Swedish konditori window and is the cake for name days, birthdays and the last week of September, which Swedes call Prinsesstårtans vecka. It was first written down in the 1930s by Jenny Åkerström, cookery teacher to three young Swedish princesses, and they adored it. Under the smooth marzipan lie airy sponge layers, raspberry jam, thick vanilla custard and a tall mound of whipped cream. Shop versions often set the cream with gelatine; here the custard is firmed with cornflour and the cream with a little mascarpone, so it is fully vegetarian and still slices cleanly. Chef's tip: assemble the cake the day before you need the custard and sponge, but cover it with marzipan only a few hours before serving; marzipan sweats in the fridge overnight.

90 minScandinavian Desserts

by KrazyBadal 0 views

PomBaked chicken and grated pomtajer

Pom is Suriname's celebration dish, baked for birthdays and holidays in Paramaribo and by the Surinamese community in the Netherlands: a layer of grated pomtajer root (a type of taro) mixed with citrus juice, then a layer of chicken stewed with onion, tomato, nutmeg and pickled peppers, then more pomtajer, baked until the top is golden. It is usually eaten on a roll as a "broodje pom". The mistake is skipping the citrus: pomtajer must be mixed with orange or lime juice, which gives the dish its fragrance. Chef's tip: frozen grated pomtajer from Surinamese or Caribbean shops saves the hard grating; if you can't find it, use grated taro or a mix of taro and potato.

160 min

Guyanese Chicken

by KrazyBadal 0 views

Polos curryYoung green jackfruit curry

Polos is the tiny unripe jackfruit picked in the Western and Sabaragamuwa provinces long before it sweetens, and cooked low and slow it becomes one of the island's most loved festival curries, especially at Sinhala and Tamil New Year in April and at wedding lunches. The firm, pale flesh soaks up a very dark roasted curry powder, garlic, ginger, goraka (a smoky souring fruit) and coconut milk until it turns almost black-brown and tastes rich, sour and meaty. Fresh polos is hard to find abroad; tinned young green jackfruit in brine works well. A frequent mistake is not cooking it long enough, which leaves it squeaky; the pieces must be soft enough to break with a spoon. Chef's tip: oil your hands and knife before cutting fresh jackfruit; the sticky white sap washes off oiled skin but not dry skin.

75 min

Sri Lankan Curries

by KrazyBadal 2 views

Pollo a la brasaRoast chicken with green chilli sauce

Born in the 1950s in Chaclacayo, just east of Lima, this rotisserie chicken has grown into a national obsession, with its own holiday on the third Sunday of July and a pollería on almost every block. The bird is marinated in soy sauce, lime, garlic, cumin and ají panca, then roasted until the skin is lacquered and dark. At home a hot oven does the job, and the meal is not complete without chips, a simple salad and a jar of creamy green ají sauce. Chef's tip: dry the skin well and leave the chicken uncovered in the fridge overnight after marinating; it roasts up much crisper.

105 min

Peruvian Chicken

by KrazyBadal 0 views

ProvoletaGrilled provolone with oregano

Provoleta is the first thing off the grill at an Argentine asado: a thick round of provolone-style cheese, invented by Italian immigrants in Buenos Aires, cooked in a small iron pan or straight on the grate until the outside forms a golden crust and the inside turns molten. It comes to the table bubbling, sprinkled with oregano and chilli flakes and drizzled with chimichurri, to scoop up with crusty bread. Many provolones use animal rennet, so check the label and choose one made with vegetarian rennet. Chef's tip: chill the cheese well before cooking; cold cheese forms a crust before the middle melts and runs.

13 min

Argentinian Snacks & Starters

by KrazyBadal 0 views

Bastar aamatMixed vegetable curry

Aamat comes from the forested Bastar region of southern Chhattisgarh, where Gond and Halba families cook whatever the garden and forest give: pumpkin, brinjal, beans, drumsticks and, in the monsoon, sour fermented bamboo shoot. There is almost no oil and no heavy masala. Instead a paste of soaked rice turns the broth silky, and garlic, ginger and green chilli carry the flavour. It is served in bowls with plain rice, especially at village feasts and the Bastar Dussehra gatherings. Tinned bamboo shoot works well; leave it out and add lime at the end if you cannot find it. Chef's tip: keep stirring as you pour in the rice paste, because it sinks and sets into lumps on the bottom of the pot if left alone.

55 min

Indian Curries

by KrazyBadal 0 views

Ptichye molokoSoufflé cake with chocolate glaze

Ptichye moloko, 'bird's milk', is named for the impossible treat in old fairy tales, and in 1978 Moscow's Praga restaurant turned it into a cake: a cloud of vanilla soufflé on a thin sponge, glazed with dark chocolate. Soviet shoppers queued for hours for the boxed version, and it is still the cake for birthdays and 8 March. The soufflé has always been set with agar, a seaweed jelly, which makes it naturally free of gelatine and gives a clean, springy bite. Chef's tip: boil the agar syrup to exactly 110°C (a thread forms between two fingers); undercooked syrup leaves the soufflé weepy and soft.

80 min

Russian Desserts

by KrazyBadal 0 views

Ptitim with vegetablesToasted pearl couscous with vegetables

Ptitim was invented in Israel in the 1950s, when rice was scarce and the Osem factory was asked to make a wheat substitute; the little toasted pasta pearls soon became the dish every Israeli child grew up on. In homes from Haifa to Be'er Sheva it is cooked like a pilaf, first toasted in oil until nutty, then simmered in stock until plump and chewy. This version folds in courgette, red pepper and peas for a quick weeknight dinner or lunchbox side. Chef's tip: toast the dry ptitim until it smells like popcorn and turns light gold; it gives a much nuttier flavour than boiling it like pasta.

25 min

Israeli Rice & Grains

by KrazyBadal 0 views

TuronFried banana spring rolls

Turon is the afternoon snack sold by vendors on every Filipino street corner, school gate and jeepney stop around three o'clock, often next to banana cue on bamboo skewers. A slice of saba banana and a strip of ripe jackfruit are rolled in a thin spring roll wrapper with brown sugar, then fried in oil that has more brown sugar sprinkled in it, so each roll comes out wrapped in a crackly, glassy caramel shell. It is eaten hot with your fingers, when the banana inside has turned soft and sticky. Saba is a short, firm cooking banana; ripe plantain is the closest substitute. Chef's tip: roll them tightly with no air pockets, or the caramel blows holes in the wrapper.

25 min

Filipino Desserts

by KrazyBadal 0 views

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