Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (7)

30 recipes

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 min

Austrian Baking

by KrazyBadal 0 views

Gyeongju breadRed bean pastries

Near the grassy royal tombs of Gyeongju, the ancient Silla capital, a baker in Hwangnam-dong began making these small round pastries in 1939, and the city's shops have sold them by the boxful ever since. Gyeongju bread (황남빵, also called Gyeongju-ppang) is mostly filling: a generous ball of coarse red bean paste in a skin so thin it looks painted on, stamped with a flower pattern and glazed until shiny brown. It tastes gently sweet and nutty, soft and moist rather than bready, and it is the souvenir every visitor carries home, eaten with barley tea or green tea. The usual mistake is a dough shell that is too thick, which bakes into a cookie and hides the bean flavour; aim for roughly one part dough to two and a half parts filling. Chef's tip: press the pattern in with a small cookie stamp or the back of a citrus press dipped in flour, while the buns are cold and firm, so the design stays sharp.

78 min

Korean Baking

by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 min

Austrian Baking

by KrazyBadal 0 views

HoppangRed bean steamed buns

When the first cold snap hits, Korean convenience stores bring out glass steamer cabinets full of hoppang, and office workers grab one for breakfast on the way to the subway. The bun is soft, slightly sweet yeasted dough wrapped around a thick, smooth red bean paste, steamed until pillowy and eaten piping hot. Making them at home takes a morning but they freeze perfectly. The usual mistake is opening the lid too early or steaming over too fierce a heat: the buns collapse and wrinkle, so keep a steady medium heat and leave them to rest 5 minutes before lifting the lid. Contains wheat. Chef's tip: let the shaped buns rise on squares of baking paper; you can move them into the steamer without squashing them.

120 min

Korean Baking

by KrazyBadal 0 views

GaraetteokLong cylinder rice cakes

Garaetteok are the long white rice-cake logs that Korean mills churn out before Seollal, when families queue with their own rice to have them pressed and then slice them into ovals for tteokguk, the New Year soup. The length is meant to wish for a long life. Freshly made, they are soft and chewy and eaten warm, dipped in honey or toasted over a grill; once they firm up they are sliced for soup or cut into sticks for tteokbokki. Making them at home is simple, though the logs come out a little less glossy than machine-pressed ones. The usual mistake is rolling the dough when it has cooled: it must be hot to stay smooth. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: leave the logs to firm overnight before slicing on the diagonal; they cut cleanly instead of squashing.

45 min

Korean Basics

by KrazyBadal 0 views

Kawal

Kawal is one of the most distinctive pantry foods of western Sudan, made in Darfur and Kordofan at the height of the rains in August and September, when wild senna (Senna obtusifolia, called kawal or fedo) springs up thickly around villages. Women strip the young leaves, pound them to a dark green pulp and pack it into a clay pot sealed with sorghum leaves, then leave it in a cool, shaded spot for about two weeks, remixing it every few days. The fermented paste is rolled into small balls and dried in the sun, and these keep through the dry months. Crumbled into mullah stews with okra, onions and dried meat and eaten with kisra or aseeda, kawal gives a deep, meaty, pungent savour much like West African dawadawa; the smell straight from the pot is strong and ammonia-like but mellows completely in cooking. The usual mistake is leaving the pot somewhere warm and forgetting to remix it, so the paste rots instead of fermenting. It is ready when the paste is dark, sticky and strongly savoury but not putrid. Chef's tip: if you cannot be certain of the plant, buy dried kawal from a Sudanese grocer.

90 min

Sudanese Basics

by KrazyBadal 0 views

Homemade doenjangFermented soybean paste

Doenjang starts in late autumn, after the soybean harvest, when Korean households used to boil beans in a cauldron, pound them into bricks and hang the meju from the rafters on straw ropes to grow a white, sweet-smelling bloom over the winter. In early spring, on a clear dry day, the bricks are dropped into salt brine in an onggi jar with dried chillies, jujubes and a red-hot piece of charcoal. Some six to eight weeks later the dark liquid is drawn off and boiled into soup soy sauce (guk-ganjang), and the softened bricks are mashed into doenjang, which ripens through the summer. It is chunkier, saltier and funkier than miso, with a nutty, almost smoky depth: the backbone of doenjang-jjigae, ssamjang and spinach namul. Common mistake: making the brick too thick or drying it in a warm, still room, so the centre rots before it dries; keep it about 6 cm thick and hang it where air moves. The paste is ready when it is mid-brown, smells of toasted nuts and soy, and tastes salty-sweet rather than sharp. Chef's tip: you can buy dried meju blocks from Korean grocers and start at the brining step.

300 min

Korean Basics

by KrazyBadal 0 views

Homemade gochujangChilli bean paste

Sunchang, a small county in North Jeolla, is so tied to gochujang that it holds a jang festival every October, but the paste itself is traditionally made in the cold weeks of late winter, when there are no flies and it can ferment slowly in glazed onggi jars on the sunny jangdokdae terrace. Glutinous rice flour is broken down by barley malt into a sweet, runny porridge, boiled down, then beaten with fine chilli powder, fermented soybean (meju) powder, rice syrup and salt. Young, it is bright, sweet and fiery; after two or three months it darkens to brick red and gains a round, savoury depth, thick enough to hold a ridge on the spoon. It goes into bibimbap, tteokbokki, ssamjang, stews and marinades all year. Common mistake: adding the chilli and salt while the porridge is still hot, which dulls the colour and can make the paste turn sour; wait until it is lukewarm. It is ready when it is glossy, deep red, and smells sweet and earthy with no sharp, boozy note. Chef's tip: hold the malt and rice at 55–60 °C on a rice cooker's keep-warm setting; any hotter and the malt enzymes stop working, so the porridge never thins.

210 min

Korean Basics

by KrazyBadal 0 views

Postre MassiniCustard sponge with burnt sugar top

Montevideo's birthday cake of choice since the early twentieth century, the Massini is two thin layers of sponge sandwiching a thick filling of whipped cream folded with egg-yolk custard, crowned with a thin glassy crust of torched yolk and sugar. Bakeries across Uruguay sell it on Sundays. Traditional versions sometimes add a sweet fortified wine to the custard; this one is alcohol-free. The custard is cooked to a safe 71 °C. The common mistake is assembling with warm custard, which melts the cream into a puddle. Chef's tip: if you don't have a blowtorch, put the sugared top under a very hot grill for a minute and watch it closely.

80 min

Paraguayan Baking

by KrazyBadal 0 views

MaesilcheongGreen plum syrup

In early June, Gwangyang in South Jeolla holds its plum festival under hillsides of maesil trees, and across Korea families buy crates of hard green maesil plums to make maesilcheong. The plums are layered with an equal weight of sugar in big glass jars, and over 100 days the sugar draws out their juice into a tart, fruity amber syrup. It is the Korean kitchen's all-purpose sweetener: a spoonful in a marinade for bulgogi, in salad dressings and in kimchi, and diluted with cold water as a summer drink traditionally taken after a heavy meal. It tastes sweet, sour and almond-scented. Expect a little natural fermentation: a few bubbles and a trace of alcohol (well under 1%) are normal while the sugar dissolves, so keep the lid loose. The common mistake is wet fruit: any water left on the plums or stem scars can lead to mould, so dry them for hours. Ready when the plums have shrivelled and float, and the syrup is clear amber. Raw green plum stones contain compounds that release cyanide: never crush, bite or eat the stones, and remove the fruit after 100 days. No maesil? Use hard green apricots, with the same care. Chef's tip: use half brown sugar for a deeper colour and caramel note.

30 min

Korean Basics

by KrazyBadal 0 views

SaeujeotSalted shrimp

Saeujeot is the quiet backbone of Korean cooking. Tiny shrimp from the west coast are packed in salt at sea or on the quay, and the most famous jars age in the old tunnels of Gwangcheon or come from Ganghwa Island. Shrimp caught in June (yukjeot) are prized for kimjang kimchi in November; autumn shrimp (chujeot) go into everyday cooking. A spoonful seasons steamed eggs, stews and kimchi, and a little dish of it, with chilli and sesame, is set beside boiled pork for bossam. It tastes intensely salty, sweet and oceanic, and the shrimp stay plump and pale pink. This is a raw, salt-cured seafood: pregnant people, babies, older people and anyone with weak immunity should only eat it cooked into a hot dish, never raw in kimchi or dips. The common mistake is skimping on salt; the cure needs 30% salt by weight to stay safe, so weigh everything. It is ready after at least 3 months in the fridge, when the liquid is clear amber and the smell is sweet and briny, never ammonia-like. Chef's tip: buy shrimp sold for making jeot, frozen at sea, and work fast while they are still icy.

30 min

Korean Basics

by KrazyBadal 0 views

YujacheongYuja citron preserve

When the first frost comes to Goheung in South Jeolla and Namhae island in November, the yuja orchards turn gold, and households slice the knobbly, deeply perfumed fruit into sugar to make yujacheong. Through the winter, a few spoonfuls in a mug of hot water make yuja-cha, the tea Koreans reach for on cold evenings and when they feel a cold coming on; it is also spooned over yoghurt, toast or into salad dressings. It tastes floral, sharp and sweet, with tender strips of peel and a thick golden syrup. The sugar is what preserves it: equal weights of fruit and sugar, kept in the fridge once the sugar dissolves. The common mistake is leaving it warm too long: after a day or two on the counter it can start to ferment and fizz, so move it to the fridge as soon as the sugar has mostly melted. It is ready after about a week, when the peel is translucent and the syrup thick. No yuja? Use Meyer lemons, or two lemons for every mandarin. Bubbles or a boozy smell mean it has started to ferment: refrigerate it at once; mould means throw it away. Chef's tip: scrub the skins with baking soda first; you are eating the whole peel, so it must be spotless.

40 min

Korean Basics

by KrazyBadal 0 views

Ají amarillo pasteYellow chilli paste

In Lima's markets ají amarillo is sold fresh all year, and most Peruvian cooks keep a tub of this paste in the fridge the way others keep tomato purée: it is the golden base of causa limeña, ají de gallina, papa a la huancaína, chupe and the sauce for tiraditos. The chillies are seeded, de-veined and blanched in three changes of water, which tames the heat and the raw grassiness, then peeled and blended with oil into a thick, silky, saffron-orange paste. It tastes fruity and sunny, almost like apricot and passion fruit, with a rounded, medium heat. Abroad, buy whole frozen ají amarillo from Latin grocers; dried ají mirasol, soaked, gives a darker, earthier paste. Common mistake: skipping the peeling; the thin skins leave papery flecks and a bitter edge. It is ready when it is completely smooth and holds a soft peak like thick hummus. This is a low-acid paste: keep it in the fridge for a week or freeze it, never on the shelf. Chef's tip: freeze it in an ice-cube tray; one cube is about a tablespoon, just right for a pot of ají de gallina.

40 min

Peruvian Basics

by KrazyBadal 0 views

Bitifoor (Sudanese Eid butter biscuits)

During the last days of Ramadan, Khartoum neighbourhoods smell of butter and vanilla as women bake bitifoor, the piped biscuits whose name comes from the French petit four, for the Eid visits that follow. They are piped into rosettes, fingers and swirls, sometimes topped with a piece of glacé cherry or dipped in chocolate, and arranged on platters with ka'ak and sweets for guests. The texture is melt-in-the-mouth, short and delicate. Over-soft butter is the classic mistake, giving biscuits that spread into flat puddles; use butter soft enough to dent, not oily, and chill the piped trays for 15 minutes. Chef's tip: a little cornflour in the flour keeps them extra tender and crisp.

60 min

Sudanese Baking

by KrazyBadal 0 views

Sharmout (Sudanese dried beef, oven method)

Across Darfur and Kordofan, and in kitchens throughout Sudan around Eid al-Adha, strips of lean beef are salted and hung to dry in the hot, dry air for several days until they turn hard and dark. That sharmout is then pounded and fried with onion to give tagalia, kawal and other stews their rich, savoury depth. Air-drying raw meat at home is risky, so this safer version heats the strips to 71 °C first and then dries them slowly in a low oven, and the finished sharmout is kept in the fridge. The traditional raw air-dried version is not for pregnant women, young children or anyone with a weakened immune system. Leaving fat on the strips is the usual mistake: fat does not dry and turns rancid, so trim every bit. Chef's tip: partly freeze the beef so you can slice it into even 5 mm strips along the grain.

330 min

Sudanese Basics

by KrazyBadal 0 views

Viennese GugelhupfLemon and raisin ring cake

In Vienna the Gugelhupf is the Sunday cake of home bakers, set out on the table for afternoon Jause with coffee, and every family has its own fluted copper or ceramic mould. Unlike the yeasted ring cakes of Alsace and southern Germany, the everyday Viennese one is a Rührgugelhupf, a buttery sponge lifted with whisked egg whites, scented with lemon and studded with plump raisins. It is tender, light and keeps moist for several days under a cake dome. A common mistake is a badly greased mould; every ridge needs butter and flour or the cake tears as it comes out. Chef's tip: soak the raisins in hot water for 15 minutes, dry them and toss them in a spoon of flour so they don't sink.

90 min

Austrian Baking

by KrazyBadal 0 views

King kongLayered biscuit with manjar blanco

Named, the story goes, after the giant ape because of its size when the film reached Peru, the king kong is Lambayeque's proudest sweet: thick, crumbly biscuit layers stacked with manjar blanco, a sticky pineapple jam and a peanut fudge, then cut into heavy slabs. Shops in Lambayeque and Chiclayo sell them by the kilo in boxes, and travellers carry them home as gifts. It is very sweet, buttery and dense, so a slice goes a long way with black coffee. This home version makes the manjar blanco from condensed and evaporated milk to save hours, then turns half of it into the peanut layer. The usual mistake is overbaking the biscuit until it is hard; take it out as soon as the edges are pale gold, as it firms up while it cools. It is a project, so make the fillings first and let them cool. Chef's tip: wrap the finished king kong and leave it overnight before cutting; the layers settle and soften into each other.

150 min

Peruvian Baking

by KrazyBadal 0 views

KispiñoSteamed quinoa cakes

Pressed in a fist so each one carries the marks of the cook's fingers, kispiño are small, dense quinoa cakes from the Puno highlands, steamed and then left to dry so they keep for weeks on journeys, herding trips and pilgrimages. Traditional ones are bound with a little lime water (from cal, the mineral) and fat; this home version uses oil and a pinch of aniseed and sugar, so they're vegan and pleasantly savoury-sweet. They're firm and chewy, a little like a grain cake, and good with hot tea, coca tea or a soup on a cold day. The common mistake is making the dough too wet, so the cakes slump in the steamer; it should feel like damp sand that holds its shape when squeezed. Ground quinoa is quinoa flour; grind your own from rinsed, dried and toasted grain, or buy it ready ground. Chef's tip: toast the ground quinoa in a dry pan first until it smells nutty, which takes away any bitterness.

55 min

Peruvian Baking

by KrazyBadal 0 views

Turrón de Doña PepaAnise biscuit sticks in spiced syrup

Every October, the month of the Señor de los Milagros processions in Lima, bakeries and street sellers pile their trays with turrón de Doña Pepa: layers of crumbly anise-flavoured sticks drenched in a dark syrup of chancaca cooked with fruit and spices, topped with a storm of coloured sprinkles. Popular lore credits it to Josefa Marmanillo, a woman from the Cañete valley who is said to have made it in thanks after the procession. It is sticky, crunchy and soft at once, with orange and clove in the syrup. Its downfall is usually runny syrup that soaks the sticks into mush; it needs to reach a thick, threading stage before it goes on. Chancaca is sold as cones or blocks in Latin shops; panela or dark muscovado also work. Some coloured sprinkles contain gelatin, so check the label. Chef's tip: make it a day ahead; the syrup sets and the sticks soften just enough to slice neatly.

120 min

Peruvian Baking

by KrazyBadal 0 views

Linzer Torte

Linz, the Danube city in Upper Austria, has baked this tart for centuries, and it still fills bakery windows there all year, with extra demand in Advent. It is closer to a soft, crumbly nut biscuit than a pastry: ground hazelnuts, butter, cinnamon and cloves are pressed into the tin, filled with tart redcurrant jam and topped with a lattice. Serve a thin slice with coffee or tea. A common mistake is eating it on the day it is baked; it is much better after two or three days, when the jam soaks into the crumb. Chef's tip: chill the lattice strips on a tray before lifting them on, and they will not tear.

85 min

Austrian Baking

by KrazyBadal 0 views

EsterházytorteAlmond meringue layer cake

Named after a Hungarian noble family and claimed by both Budapest and Vienna, this torte is a showpiece of Viennese pastry shops, where it sits in the glass counter beside richer chocolate cakes. Five or six crisp-chewy almond meringue layers are stacked with a vanilla custard buttercream, then topped with white icing and the famous feathered chocolate lines. It has no flour at all, so it suits gluten-free guests. A common mistake is baking the layers too pale; they should be light golden, or they go soft and sticky in the cream. Chef's tip: draw the circles on baking paper first and spread the meringue to the line with a palette knife, so every layer matches.

140 min

Austrian Baking

by KrazyBadal 0 views

KardinalschnittenMeringue and sponge coffee slices

Kardinalschnitten, 'cardinal slices', were created in Vienna with the colours of the Church in mind: white meringue and yellow sponge baked side by side in stripes. In Viennese cafés they are a light, summery choice with an afternoon coffee. Two baked sheets of alternating stripes sandwich a soft coffee cream, and the result is crisp, airy and cool at the same time. A common mistake is overfilling with cream that has not been stabilised; it squeezes out when you cut. Here a little mascarpone keeps the cream firm without gelatine. Chef's tip: pipe the meringue stripes first and the sponge in the gaps after, so the sponge does not spread flat.

75 min

Austrian Baking

by KrazyBadal 0 views

PunschkrapfenPink-iced sponge cubes

Punschkrapfen are the bright pink cubes that glow from every Viennese Konditorei counter, especially in winter. Traditionally the filling of sponge crumbs, jam and chocolate is soaked in rum punch, which gives the cake its name, so the classic version contains alcohol. This recipe makes the alcohol-free version with orange juice and strong black tea, which keeps the fruity, warming flavour that children can eat too; to make the traditional one, swap 40 ml of the orange juice for dark rum. The sponge is moist and dense, the icing sweet and crackly. A common mistake is skipping the overnight press; the cubes fall apart when cut. Many pink colourings use carmine, made from insects, so choose a plant-based one such as beetroot red. Chef's tip: cut with a knife dipped in hot water and wiped between each cut for clean edges.

80 min

Austrian Baking

by KrazyBadal 0 views

VanillekipferlVanilla almond crescents

No Austrian Christmas cookie tin is complete without Vanillekipferl, the pale little crescents that melt on the tongue; Viennese grandmothers bake them by the hundred in early December, and they are just as loved over the border in Bavaria. The dough is short and rich with butter and ground almonds, and the crescents are rolled in vanilla sugar while still warm so it sticks. The common mistake is overbaking: they should stay pale with only the tips turning golden, or they lose their tender, sandy texture. Chef's tip: chill the dough well and shape it with cool hands; warm dough cracks and the crescents spread in the oven.

42 min

Austrian Baking

by KrazyBadal 0 views

Showing 24 of 30 recipes

Show more recipes

Page 1 of 2