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Tamagoyaki

Rolled omelette

Tamagoyaki (卵焼き) is a rolled omelette made in layers, found in breakfast trays and bento boxes all over Japan. Thin sheets of seasoned egg are cooked one at a time and rolled up around each other, giving soft, springy slices with pretty spiral lines. This is the gently sweet home style; a little soy keeps it savoury. A square tamagoyaki pan helps, but a small round frying pan works too. Chef's tip: keep the heat moderate and the pan well oiled between layers. If the egg browns, the heat is too high; a good tamagoyaki is evenly yellow with just a few golden patches.

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Yansoon (anise tea)

Every Cairo ahwa has yansoon on its menu, chalked up next to tea and helba, and in Egyptian homes it is the drink of evenings, colds and upset stomachs. It is made with green aniseed, often from Upper Egypt, simmered briefly and sweetened. People reach for it after a feast at Eid, during winter coughs, or simply at night because it is caffeine-free and traditionally drunk to calm and help sleep. It is pale gold and sweet, with a soft liquorice scent and a slightly peppery warmth at the end. Many Egyptian mothers give a weak version to infants, but herbal teas are not suitable for babies under six months; ask your doctor first. The common mistake is boiling the seeds for too long, which makes the tea cloudy and bitter: crush them lightly, boil for only a few minutes, then let them steep off the heat. Also do not swap in star anise, a different plant with a harsher taste. It is ready when the liquid is light golden and smells strongly of anise when you lift the lid. Chef's tip: a thin slice of lemon or a few drops of lemon juice brightens the cup without hiding the anise.

12 min

Egyptian Drinks

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Ivan-chai (fireweed tea)

Long before Chinese tea reached ordinary villages, peasants around Koporye near St Petersburg, and on through Karelia and the Arkhangelsk forests, were rolling and fermenting the leaves of fireweed, the tall pink-flowered plant that floods clearings every July. Ivan-chai is having a revival now, sold in paper bags at markets and drunk at the dacha in the evening from the samovar, because it has no caffeine and will not keep anyone awake. It brews to a clear amber with a soft, slightly fruity, honey-and-dried-apple taste and almost no bitterness. Granular kinds taste deeper, leaf kinds more floral. The common mistake is brewing it for two or three minutes like black tea; it needs a full 10 minutes in a warmed pot to open up, and it never turns bitter if you leave it longer. It is ready when the liquid is a deep golden-amber and smells of honey and dried fruit. It is traditionally drunk as a calming evening tea; if you are pregnant or on regular medication, check with a doctor before drinking it daily. Chef's tip: the same leaves give a second, lighter pot; just top up with fresh hot water and wait another 10 minutes.

13 min

Russian Drinks

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Oblepikha tea (sea buckthorn tea)

Sea buckthorn grows wild along the rivers of Altai and the Baikal shore, and by October its thorny branches are crowded with tiny orange berries. Siberians freeze them by the bucketful, and all winter a glass teapot of oblepikha tea glows on café tables from Irkutsk to Moscow, ordered after skiing or against the dark afternoons. The taste is sharp and tropical, somewhere between passion fruit, pineapple and lemon, with a faint oily richness from the berries, softened by honey and warmed by ginger. The common mistake is pouring boiling water straight onto the honey and berries: it dulls the fruit, makes the honey taste flat and can turn the tea bitter. Let the kettle settle for a couple of minutes first. It is ready when the tea is a cloudy sunset orange, smells of citrus and ginger and the berries have released their juice. Outside Russia, look for frozen sea buckthorn in Eastern European or Nordic shops, or use unsweetened sea buckthorn purée. Chef's tip: crush a big batch of berries with honey, keep it in a jar in the fridge for a week, and spoon it into mugs whenever you want a cup.

13 min

Russian Drinks

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Winter melon tea

All over Taiwan, from Tainan's old markets to Taipei's night-market stalls, winter melon tea is sold in plastic cups packed with ice through the steaming summer. Despite the name there is no tea in it: chunks of winter melon are cooked down for hours with brown and white sugar until the melon disappears into a thick, dark, toffee-scented paste, which is set into blocks and later dissolved in hot water and chilled. The drink tastes of caramel and light molasses with a gentle, grassy melon note, and it is often mixed half and half with lemon juice or fresh milk. The common mistake is stopping too early, when the mixture is still runny: it will not set and it tastes boiled rather than caramelised. Keep stirring until a drop on a cold plate sets firm and the paste pulls away from the pan. Ready blocks keep 2 months in the fridge, or 6 months frozen; make the drink whenever you want it. If you cannot find winter melon (ash gourd, available frozen in Asian shops), there is no good substitute. Chef's tip: a final 10 minutes on low heat with constant stirring gives the deep, smoky colour that market versions have.

120 min

Taiwanese Drinks

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Papaya milk

Kaohsiung claims papaya milk as its own: the southern port city's fruit stalls, and the famous old shop on Liuhe night market's doorstep, have been blending it since the 1960s, when sweet red-fleshed papayas from Pingtung became cheap and plentiful. It is now sold all over Taiwan, a thick orange-pink shake in a tall cup, drunk on sticky evenings while walking between food stalls or in the morning with a scallion pancake. It tastes of ripe papaya and cold milk, sweet and mellow, with a smooth, slightly airy body. The classic mistake is making it in advance: papaya contains the enzyme papain, which starts working on milk proteins within about 20 minutes and leaves the drink bitter and curdled-looking. Blend it just before drinking. Your papaya is ripe when the skin is mostly yellow-orange and gives slightly to a thumb, and it smells sweet at the stalk end; it is ready to serve when it is fully smooth, foamy on top and evenly coloured. Children love it, and with little added sugar it is a fine after-school snack. Chef's tip: chill the papaya well beforehand so you need less ice and the shake stays thick.

5 min

Taiwanese Drinks

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Pisco sour

Lima drinks its pisco sour as the aperitif before a long ceviche lunch, and celebrates it every year on the first Saturday of February; the recipe took shape in the city's bars in the 1920s. It is for adults only and stronger than its pillowy look suggests. Underneath a thick white foam you get sharp Peruvian lime, a clean sweetness and the floral, grapey warmth of quebranta pisco, with the bitters adding a spicy smell to every sip. The texture should be silky, almost creamy, never thin. The classic mistake is squeezing the limes too hard or too early: the oil from the pith turns the drink bitter within half an hour. Halve the limes, press each half gently by hand just before mixing and stop when the juice slows. The egg white is raw, so use pasteurised egg white for anyone pregnant, for babies, older people or anyone unwell, or swap in 30 ml aquafaba. It is ready when the foam stands about 1 cm high and is firm enough to hold the drops of bitters on its surface. Sip one slowly and drink responsibly. Chef's tip: shake once without ice first to whip the egg white, then again with ice; the foam will be twice as thick.

5 min

Peruvian Drinks

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Indio viejoShredded beef in corn masa sauce

Masaya and Granada both claim indio viejo, a thick, tangy stew of shredded beef cooked into a sauce of corn masa, tomato, sweet pepper and achiote, sharpened with sour orange and scented with mint. It has the texture of a savoury porridge and is eaten for lunch with white rice and fried ripe plantain. The mistake that ruins it is tipping masa straight into the hot pot, where it forms lumps; whisk it into broth first. Chef's tip: add the sour orange juice only in the last few minutes, so it stays bright and fresh rather than flat.

120 minCentral American Meat

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Blåbärssoppa (warm bilberry drink)

Every first Sunday of March, the 90-kilometre Vasaloppet ski race from Sälen to Mora is fuelled by blåbärssoppa: volunteers at the feeding stations hand thousands of skiers paper cups of the warm purple drink, and Swedes drink it from thermoses on winter hikes, after skating and on the ski slopes. It is made from wild bilberries, the small dark forest berries with purple flesh, cooked with sugar and thickened with potato starch so it is just thick enough to coat the cup. It is sweet, softly tart and tastes intensely of berries, with a silky, almost glossy body. The common mistake is stirring the starch straight into the hot pot: it forms jelly lumps at once. Always mix potato starch with cold water first, take the pot off the boil, then stir it in and bring back just to a bubble; long boiling thins it again. It is ready when it turns glossy and coats a spoon in a thin film. Bilberries are sold frozen in Nordic shops; cultivated blueberries work too, with a squeeze of lemon for sharpness. Chef's tip: it is just as good cold the next day, or served as a soup with whipped cream and almond biscuits.

20 minScandinavian Drinks

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Anijsmelk (aniseed milk)

When the canals of Friesland freeze hard and the whole of the Netherlands goes out on skates, koek-en-zopie stalls appear on the ice selling erwtensoep, warm sausage and steaming cups of anijsmelk. At home it is a winter bedtime drink for children and grandparents alike, made either by crushing aniseed into simmering milk or, as many Dutch families do, by stirring in anijsblokjes, sugar cubes flavoured with aniseed. It tastes softly sweet and liquorice-like without being sharp, and it is smooth and warming, with a faint warmth on the tongue. The common mistake is boiling the milk: it rises over the pan, scorches on the base and forms a thick skin. Heat it slowly and stop when tiny bubbles appear around the edge. It is ready when the milk smells clearly of anise after steeping and has turned faintly ivory. Anise seeds are sold in spice shops; in a pinch use one star anise, though it tastes stronger and less sweet. There is no caffeine, which is why Dutch parents serve it at bedtime. Chef's tip: crush the seeds just before using, the oils fade quickly once ground.

10 min

Dutch Drinks

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Patacón maracuchoPlantain sandwich

In Maracaibo, the patacón is a sandwich where the bread is a whole green plantain, sliced lengthwise, fried, smashed flat and fried again until crisp. It's stacked with grilled meat, salty white cheese, lettuce, tomato and a flood of sauces, and sold from busy street stands late into the night. This version fills it with garlicky chicken. The common mistake is flattening the plantain after it has cooled, so it cracks. Chef's tip: press it between two sheets of baking paper with a heavy board while it is still hot from the first fry.

45 min

Venezuelan Fast Food

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Charbat (Algerian lemon drink)

During Ramadan, as the afternoon wears on, vendors in Algiers' Bab El Oued, in Blida and Boufarik and in the old streets of Constantine fill plastic bags and jugs with ice-cold charbat for families to carry home before the call to iftar. It is lemonade made with lemon zest rubbed into sugar, a good splash of orange blossom water and a little milk, which turns it pale, opaque and silky and takes the sharp edge off the lemon. Served with zlabia, qalb el louz or straight after the dates and chorba, it tastes like lemon sherbet with a floral finish. The common mistake is adding the milk to strong, undiluted lemon juice, which curdles it into flecks; dilute the lemon fully, chill it, and only then pour in cold milk slowly while stirring. It is ready when it looks like pale lemon cream, smells of orange blossom and tastes sweet first, then tart. Lemon-and-milk drinks do not keep well, so make it the afternoon you serve it. Chef's tip: let the zest sit in the sugar for a good 10 minutes before adding water; the oils give charbat its perfume, far more than the juice alone.

15 min

Algerian Drinks

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Kaeng khilekCassia leaf curry

Kaeng khilek is an old-fashioned country curry from central Thailand, cooked when the cassia (khilek) trees put out tender shoots after the rains and sold ready-boiled in bags at markets around Ratchaburi and Suphan Buri. The leaves are boiled and drained several times until their bitterness softens, then simmered with pork belly in coconut milk with red curry paste, leaving a dark green, pleasantly bitter, rich curry eaten with jasmine rice and salted egg. This recipe contains pork. The usual mistake is skipping the repeated boiling: cassia leaves must be boiled and drained at least three times, or they are harshly bitter and can upset the stomach. Frozen pre-boiled khilek from Thai shops saves work. Chef's tip: squeeze the boiled leaves firmly in a cloth so they soak up coconut milk instead of water.

90 min

Thai Curries

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Coconut icePink and white coconut fudge

Coconut ice is the pink and white sweet that fills Australian school fete stalls, Christmas hampers and CWA cake tables, a no-cook fudge of desiccated coconut, condensed milk and icing sugar. It is soft, chewy and very sweet, so cut small squares. A common mistake is a mixture that's too wet to hold; add more coconut until it's firm enough to press. Chef's tip: press the white layer first, then the pink, and chill before cutting for sharp stripes.

20 min

Australian Desserts

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French 75

The French 75 took its name from the light field gun of the First World War, because Parisian bartenders of the late 1910s and 1920s said it hit you just as hard. It has stayed a celebration drink in Paris and beyond: raised at weddings, New Year's Eve and long weekend brunches. It is for adults only and stronger than it tastes, so drink responsibly. A good one is bright and lemony with gin botanicals underneath, then a fine, persistent Champagne fizz that makes it feel light and dry. The common mistake is putting the sparkling wine in the shaker, which either blows the lid off or leaves the drink completely flat. Shake only the gin, lemon and syrup with ice, strain them into the glass and top with Champagne there. It is ready when the shaker is frosted, the foam has risen and fallen once, and a steady stream of small bubbles runs up the flute. Any dry traditional-method sparkling wine such as crémant works in place of Champagne; check the label if vegan matters. Chef's tip: twist the lemon peel over the glass, not into the shaker; the oil on the surface is the first thing you smell.

5 min

French Drinks

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FororoToasted corn porridge

Fororo is the name for finely ground toasted corn, and for the smooth porridge made from it that grandmothers in Lara, Barinas and the rest of the Llanos give to children before school or to anyone feeling under the weather. It tastes gently nutty, like warm popcorn in a cup, sweetened with panela and scented with cinnamon. If you can't find fororo flour, toasting fine cornmeal in a dry pan gives the same result. The common mistake is tipping the flour straight into hot milk, which makes lumps. Chef's tip: whisk the flour into a little cold milk first, then pour it into the pot.

20 min

Venezuelan Breakfast & Brunch

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Golden syrup dumplings

Golden syrup dumplings are a winter pudding from Australian country kitchens, made during the Depression and still cooked by grandmothers in the Riverina and the Victorian high country when the nights turn cold. Soft scone-dough balls simmer in a sauce of golden syrup, butter and brown sugar until they swell and turn sticky. Serve with vanilla ice cream or custard. A common mistake is a pan that's too small; the dumplings double in size and need space. Chef's tip: keep the lid on and resist peeking, so the tops steam light and fluffy.

35 min

Australian Desserts

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Negroni

The story goes that around 1919, in a café on Florence's Via de' Tornabuoni, Count Camillo Negroni asked for his usual Americano with gin in place of the soda water. A century later the Negroni is the backbone of Italian aperitivo: drunk between six and eight in the evening, with olives, salted crisps or little crostini, before dinner rather than with it. It is a drink for adults only and a strong one, so one is plenty; drink responsibly. Taste it and you get bitterness first, then dark herbal sweetness from the vermouth and a dry juniper finish, all lifted by the smell of fresh orange oil. The texture should be silky and weighty. The common mistake is shaking it: shaken, a Negroni turns cloudy, foamy and watery. Stir it over ice instead for 20–30 seconds. It is ready when the outside of the mixing glass is frosted, the drink has softened slightly in colour and it pours like glossy syrup. Choose a bitter aperitivo coloured without carmine, and check the vermouth label if vegan matters. Chef's tip: serve it over one large clear ice cube; it melts slowly and keeps the last sip as good as the first.

5 min

Italian Drinks

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KikomandoChopped chapati with bean stew

Kampala students named this after a commando film hero, the joke being that it gives you the strength to survive on almost no money, and roadside chapati makers from Makerere to Wandegeya still sell it all evening. Hot chapatis are chopped into strips and folded through a quick, peppery bean stew, so the bread soaks up the sauce yet keeps a little chew. Raw onion, tomato and green chilli on top make it fresh and crunchy. The mistake is drowning it: the beans should be thick enough to cling, not soup. Ready-made chapatis work well, but check they are made with oil if you want it vegan. Chef's tip: warm the chapatis in a dry pan until they puff and blister before chopping; cold ones turn rubbery in the sauce.

30 minEast African Fast Food

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