Veal risotto
The little Dalmatian town of Skradin, at the mouth of the Krka river in Croatia, makes this risotto once a year in huge pots for its summer festival, and the cooks, traditionally men, stir it for hours. Veal is simmered with onion until it falls into threads, and the rice is then cooked slowly in that rich broth until it nearly melts, so the dish ends up creamy, golden and deeply savoury without a drop of cream. It is served on its own, with grated hard cheese and a glass of something cold. A common mistake is hurrying it on a high heat: the meat must collapse completely before the rice goes in. Chef's tip: shred the veal with two forks right in the pot, it thickens the sauce as it breaks down.
A new country every day, from every cuisine on the site.
A refreshing green juice of cucumber, green apple, celery, spinach and bottle gourd (dudhi), lifted with parsley, basil and mint. It's light, clean-tasting and best drunk first thing in the morning, as soon as it's made. Taste a small piece of the bottle gourd first: if it tastes bitter, don't use it.
A thick, frosty milkshake of frozen banana and vanilla ice cream with a good kick of instant coffee. Freezing the banana slices makes it extra cold and creamy without ice. Use less coffee for a milder shake.
A creamy, fizzy pineapple drink: pineapple juice, coconut milk and vanilla ice cream blended with fresh pineapple, then topped up with sparkling water. It tastes like a light, alcohol-free piña colada. Serve straight away, with straws.
A big jug of fresh fruit punch made from mango, passion fruit, pineapple and orange juices, with a splash of tree tomato juice. Cumin, aniseed, salt and a little ginger soda give it a lively sweet-salty-spicy taste. Serve chilled, garnished with chopped apple and mint: perfect for parties.
Finely ground oats cooked in milk and water until smooth and creamy, with a little sieved banana for natural sweetness. A warm, filling breakfast for babies of 4–8 months. Grind a batch of oats in advance and keep it in a jar.
A bright orange-green juice of carrots, dark cabbage leaves and celery with plenty of fresh coriander and parsley. Earthy and fresh: a carrot drink fit for a bunny. Serve at room temperature.
Small pasta shapes cooked right in a soft sauce of aubergine, courgette, pepper, mushrooms, sweetcorn and tomato. It's blended for babies of 8–18 months; as they grow, blend it less or not at all. Serve warm.
Passion fruit juice liquidised with banana and apple into a smooth, creamy drink, with a touch of salt to brighten it. Sweet, tangy and filling. Serve chilled, garnished with diced apple.
A smooth, naturally sweet puree of three root vegetables: choose from carrots, potatoes, sweet potato and pumpkin. Changing the mix is an easy way to give babies of 4–8 months new flavours. Serve lukewarm.
Showing 9 of 8,120 recipes
Show more recipesPage 885 of 903
Indian
Italian
Spanish
American
Japanese
Chinese
Korean
Mexican
Persian
