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10 recipes

Asado uruguayo

Sunday in Uruguay means asado: in Montevideo backyards and the cattle towns of the interior, beef ribs (asado de tira), chorizo and morcilla cook slowly over the embers of a wood fire, with only coarse salt, while the family waits. The parrillero rakes coals under the grill and keeps the heat low and even. This recipe includes pork chorizo. The mistake is cooking over flames; the fire should burn down to embers you can hold your hand above for 6–8 seconds. Chef's tip: salt the meat only when it goes on the grill, with coarse salt, never fine.

140 minParaguayanMeatGluten free
by KrazyBadal 0 views

Buchty

Buchty are the soft, pillowy yeast buns that Czech grandmothers bake in a roasting tin on Saturday, filled with povidla (plum butter), jam or sweet quark and packed so close that they rise into each other and have to be torn apart. They are the Czech answer to a cinnamon bun: eaten warm with milky coffee, packed for train journeys and school trips, and famous from the fairy tale in which the hero sets off with a bag of his mother's buchty. Unlike open koláče, the filling is sealed inside. Chef's tip: brush the sides of each bun with melted butter before you pack them in, so they pull apart cleanly with soft, shiny walls.

70 minCzechBaking
by KrazyBadal 0 views

Svíčková na smetaně

Svíčková is the dish Czech families make for weddings, name days and big Sunday lunches, and in Prague pubs it appears on the menu as the proud centre of the week. Beef is marinated for a day or two with root vegetables and spices, slow-roasted, and the vegetables are then blended into a smooth, sweet-sour cream sauce. It is always served the same way: sliced beef, a pool of sauce, bread dumplings, a spoonful of cranberry sauce, a twist of whipped cream and a slice of lemon. Many cooks under-season the sauce; it should taste clearly of vinegar, sugar and allspice, not just cream. The optional smoked bacon that flavours the vegetables is pork; leave it out and the sauce is still rich. Chef's tip: blend the sauce until completely velvety, then push it through a sieve; that silky finish is what makes svíčková special.

220 minCzechMeat
by KrazyBadal 0 views

Vepřo knedlo zelo

Ask anyone in Prague, Brno or a village pub in Moravia for the most Czech meal of all and they will name vepřo knedlo zelo: roast pork, dumplings and cabbage, eaten at Sunday lunch and washed down in pubs with a cold lager. This is a pork dish: shoulder rubbed with garlic, caraway and salt and roasted slowly in a little water until it falls into tender slices, the pan juices becoming the gravy. Alongside go slices of soft bread dumpling and red or white cabbage braised sweet and sour. The trap is roasting the pork too hot and too dry; a splash of water in the tin and a low oven keep it juicy. Chef's tip: lay the pork fat side down for the first hour, then turn it fat side up so the fat renders and crisps at the end.

210 minCzechMeat
by KrazyBadal 0 views

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views

Moravské koláče

In the villages of South Moravia and Wallachia, nobody gets married without a mountain of koláče: small round yeast buns with a deep hollow filled with sweetened poppy seed, vanilla quark or povidla (thick plum butter), each crowned with buttery posypka crumble. Relatives bake hundreds for the wedding and send guests home with boxes of them, and they turn up again at village fairs (pouť) and Sunday coffee. Chef's tip: press the hollow deep and wide just before filling; the dough rises again in the oven, and a shallow dip pushes the filling over the edge.

80 minCzechBaking
by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
by KrazyBadal 0 views

Ma'amoul

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle EasternBaking
by KrazyBadal 0 views

Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle EasternBaking
by KrazyBadal 0 views