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31 recipes

ChilenitosDulce de leche biscuit sandwiches

Chilenitos are small, fragile sweets from the bakeries and convent traditions of Chile's countryside: two paper-thin, crisp biscuits sandwiched with manjar and coated on top with a glossy white meringue. They are a fixture of once, christenings and the sweets table at weddings. The biscuits must be rolled almost transparent; thick dough gives a hard, dry chilenito. Chef's tip: use an Italian meringue (whites whisked with hot sugar syrup); it sets smooth and shiny and the eggs are cooked by the syrup, so it is safe to serve to everyone.

100 minChileanBaking
by KrazyBadal 0 views

ChumbequeLayered honey biscuit

Iquique's Chinese community began baking chumbeque in the port's corner shops more than a century ago, and today it is the city's edible souvenir: crisp, honey-sweet pastry stacked in thin layers with a sharp lemon filling and a sticky guava one, cut into small bricks. People take it home from the Zofri market or nibble it with tea at once. At home, bake it as one slab and slice it when cold. Many people roll the dough too thick, which gives a cakey, dry bar instead of fine layers; aim for 3 mm. Chef's tip: chill the rolled sheets for 10 minutes before you stack them so they don't stretch out of shape.

85 minChileanBaking
by KrazyBadal 0 views

Cola de monoCoffee and milk liqueur drink

In Santiago, December means cola de mono: bottles of cold, coffee-coloured spiced milk that families make days ahead and open on Christmas Eve and New Year's Eve, poured beside slices of pan de pascua, the dense Chilean fruit cake. The traditional version is for adults only, spiked with grape aguardiente; pour small glasses and drink responsibly. It tastes like a sweet, cold café con leche with cinnamon, clove and orange, the aguardiente adding a warm finish, and the texture is smooth and light, never thick. Each glass has about as much caffeine as a small, weak coffee, so use decaf for anyone sensitive. The classic mistake is adding the aguardiente while the milk is still hot: much of the alcohol steams away and the milk can catch and curdle. Let the spiced milk cool completely first. It is ready when the colour is an even tan, the spices smell strong but the milk tastes clean, and it is fridge-cold. It keeps 3–4 days in the fridge in clean bottles; shake before pouring and throw it out if it smells sour. Chef's tip: make it two days ahead; the spices keep blooming and it tastes noticeably rounder.

30 minChileanDrinksGluten free
by KrazyBadal 0 views

TereréIced yerba mate

In Asunción the hottest part of the day stops for tereré: a horn or cup packed with yerba mate, topped up again and again with ice water infused with crushed herbs, and passed round the group through a metal straw. It was recognised by UNESCO as part of Paraguay's cultural heritage, and the herbs (yuyos) change with the season and the drinker's mood. Yerba mate contains caffeine, so it isn't one for small children. The common mistake is pouring water straight into loose yerba, which then clogs the straw; tilt the yerba to one side first. Chef's tip: for tereré ruso, swap the water for cold orange or grapefruit juice.

10 minParaguayanDrinksVeganGluten free
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 minParaguayanBaking
by KrazyBadal 0 views

Torta de mil hojasThousand-layer cake

Torta de mil hojas is the cake that turns up at Chilean birthdays, christenings and New Year: ten or more crisp, paper-thin pastry rounds stacked with manjar and chopped walnuts, which soften overnight into a cake that cuts cleanly yet still crunches. It is a labour of love, so families make it a day ahead and keep it cold. The common mistake is assembling and cutting it straight away: it shatters. Let it rest overnight in the fridge. Chef's tip: roll each sheet on its own piece of baking paper and bake it on that paper, so the thin rounds never have to be lifted raw. Walnuts are a tree nut: leave them out for anyone with an allergy.

170 minChileanBaking
by KrazyBadal 0 views

Cocido quemadoBurnt sugar mate drink

Cocido is how Paraguay starts the day: in Asunción, in the villages of Guairá and Itapúa, and in school kitchens, a pot of burnt yerba is brewed and poured into cups with chipa, the cheesy cassava bread, or with a hard galleta. The old way is to drop a glowing piece of charcoal into a pot with yerba and sugar and stir until the sugar burns. On a home stove you caramelise them together in a dry pan instead, which is safer and gives the same smoky, toffee-like taste. The drink is clear amber-brown, with roasted, slightly bitter mate notes over burnt-sugar sweetness; with milk added it becomes cocido con leche, creamy and coffee-coloured. Yerba mate contains caffeine, so treat it like a cup of coffee. The common mistake is letting the sugar go black: it turns acrid and bitter. Pull it off the heat when the caramel is deep amber and the yerba smells toasted, not burnt. It is ready when the liquid is a clear dark amber and tastes of toffee and smoke. Chef's tip: the water will spit fiercely when it hits the hot caramel, so pour it in from the side, at arm's length.

14 minParaguayanDrinksVeganGluten free
by KrazyBadal 0 views

EinspännerBlack coffee with whipped cream

The Einspänner is named after the one-horse carriages of old Vienna: coachmen waiting outside in winter supposedly liked their coffee under a lid of cream that kept it hot and stopped it slopping. Today it is served in a handled glass at classic coffee houses, a strong black mocha (a double espresso or Großer Brauner without milk) topped with a thick layer of cold, lightly sweetened whipped cream and a pinch of icing sugar. You do not stir it: you sip the hot, bitter coffee through the cold, sweet cream, so each mouthful is two temperatures and two textures. It is an afternoon or late-morning coffee, often with a slice of Sachertorte. The common mistake is runny cream that sinks and turns the drink into a milky latte; whip it until it just holds a peak and spoon it on gently so it floats. It is ready when the cream stands at least 2 cm above the coffee and slowly sinks at the edges. It is strong: a double shot of caffeine in one glass. Chef's tip: pour the coffee in first and wait ten seconds before adding the cream, so the crema settles and helps support the cap.

6 minAustrianDrinksGluten free
by KrazyBadal 0 views

Wiener MelangeCoffee with milk and foam

In Vienna you never simply order 'a coffee'; you order by name, and the Melange is the one most Viennese ask for. It arrives in a large cup on a small silver tray with a glass of water and often a tiny chocolate, and you may sit over it for an hour with the newspapers at Café Prückel or Hawelka, mid-morning or after lunch. Traditionally it is a mild, longer espresso (a Verlängerter) with roughly equal hot milk and a soft cap of milk foam; it is gentler than a cappuccino and the foam is looser and creamier. Expect a round, nutty, slightly sweet cup with little bitterness. The common mistake is overheating the milk: once it passes about 70 °C it smells cooked and loses its sweetness and the foam turns big-bubbled and dry. Stop when the jug is too hot to hold for more than a second or two. It is ready when the foam sits in a smooth, glossy dome about a finger thick and the coffee shows as a brown ring at the edge. One cup has about the caffeine of a single espresso. Chef's tip: always serve the glass of water alongside, as Vienna does; it is drunk first to clear the palate.

6 minAustrianDrinksGluten free
by KrazyBadal 0 views

Leche con plátanoBanana milk

Ask anyone who grew up in Chile, from Arica to Punta Arenas, what they drank after school and many will say leche con plátano. It is made in a blender in two minutes, usually at onces, the late-afternoon tea, alongside marraqueta rolls with butter or avocado, and it is the first thing many children learn to make by themselves. It is pale, foamy and thick enough to leave a moustache, tasting simply of sweet ripe banana and cold milk, sometimes with a pinch of cinnamon. The common mistake is making it ahead: within half an hour the banana turns the milk greyish-beige and the foam collapses, so blend it just before drinking. It is ready when it is completely smooth, light and frothy, with no banana lumps at the bottom of the jug. Use bananas with a few brown freckles: they are sweet enough that you may need little or no sugar. Chef's tip: slice and freeze overripe bananas, then blend them straight from the freezer; the drink comes out icy and extra thick without any ice.

5 minChileanDrinksGluten free
by KrazyBadal 1 views

Brazo de reinaSponge roll with dulce de leche

The 'queen's arm' sits in the glass cabinet of every Chilean bakery: a light sponge rolled around a thick layer of manjar (Chilean dulce de leche) and dusted with icing sugar. At home it is the cake for a birthday tea or an unexpected visitor, because it bakes in 10 minutes. The common mistake is overbaking: a dry sponge cracks as you roll it. Take it out the moment it springs back. Chef's tip: roll the sponge up in a sugared tea towel while it is still hot and let it cool that way; it remembers the shape and won't crack when you fill it.

35 minChileanBaking
by KrazyBadal 0 views

Café de higoFig and grain coffee

In the farmhouses of central Chile, in the Maule and O'Higgins valleys, people have long drunk café de higo: a dark, caffeine-free "coffee" made from dried figs roasted with grains such as barley and wheat, then ground. It's mellow, fruity and slightly caramel-like, and many Chileans still prefer it with milk at breakfast. The fig granules are sold in Chilean and Latin grocers. The common mistake is brewing it like instant coffee, with a quick stir; it's a ground blend, so simmer it briefly and strain. It contains grains, so it is not gluten free. Chef's tip: a strip of orange peel in the pan brings out the fig flavour.

10 minChileanDrinksVegan
by KrazyBadal 0 views

Bratislavské rožkyWalnut or poppy seed crescents

Bakers in old Pressburg, today's Bratislava, have shaped these little horns for nearly three centuries, and the city still treats them as its own Christmas and wedding pastry. The walnut ones are bent into a horseshoe and the poppy seed ones into a crescent, so you can tell them apart on the plate. The dough is rich and short, almost like a pastry, and the shiny brown top is crazed with fine cracks from a double egg glaze. A common mistake is glazing the second time before the first coat is dry, which leaves a dull, smooth top instead of the famous marbling. Patience is the whole trick: a cool rest after the yolk, then a warm rest after the white. Old recipes add a splash of rum to the walnut filling; this version uses lemon and cinnamon instead. Chef's tip: keep the dough cold and work quickly, so the butter stays in tiny flakes.

150 minCzechBaking
by KrazyBadal 0 views

BublaninaCherry sponge traybake

Czech grandmothers make bublanina the moment cherries ripen in June, and again with apricots or plums later in summer, baking it in a big tray for afternoon coffee in the garden. The name comes from the bubbles that form as the fruit sinks into the batter. It is a light, buttery sponge, golden at the edges, with pockets of juicy, sharp fruit and a snowfall of icing sugar on top; children love it warm. A common mistake is folding in the flour too hard, which knocks out the air and makes a tough cake; mix until just combined. Pitted fruit is easiest for little eaters. Chef's tip: toss the fruit in a spoon of flour before scattering it over, so it sits in the sponge instead of sinking to the bottom.

50 minCzechBaking
by KrazyBadal 0 views

FrgályYeast tarts with pear or cheese

At weddings and church fairs in Moravian Wallachia, in the hills around Rožnov and Vsetín, tables are stacked with frgály: yeast tarts as wide as a dinner plate, rolled so thin the filling seems to sit on a crisp, chewy disc. The classic toppings are dried pear mixed with plum butter, sweet tvaroh (Czech quark), or poppy seed, all scattered with a buttery crumble. This recipe makes four, two with each of the first two fillings. Tvaroh is usually set without rennet, but some brands use it, so check the label. The usual slip is leaving the dough thick in the middle, which makes a bready tart; roll right to the edge, about 3 mm thick. Chef's tip: bake on the lowest oven shelf on a hot tray, so the base browns before the filling dries.

150 minCzechBaking
by KrazyBadal 0 views

JidášeEaster honey buns

Maundy Thursday, "Green Thursday" in Czech, is the day for jidáše, sweet yeasted buns rolled into ropes and coiled into spirals or loose knots to recall the rope of Judas, which gives them their name. Families in Bohemia and Moravia bake them for breakfast that morning and brush them, still hot, with honey; eating one was once said to bring health for the year. They are soft and fluffy, lightly scented with lemon, with a sticky, shiny top. A common mistake is brushing the honey on cold buns, where it just sits; warm the honey and glaze them straight from the oven so it soaks in. Honey is not suitable for babies under one year old. Chef's tip: roll the ropes thinner than you think, about finger thickness; they double as they prove.

145 minCzechBaking
by KrazyBadal 0 views

VánočkaBraided Christmas bread

On Czech Christmas Eve morning, before the carp and the potato salad, the table holds a long golden vánočka, a sweet braided loaf whose layered plaits are said to represent the baby Jesus in swaddling. Families slice it for breakfast through the holidays with butter, honey or jam. The crumb is soft and rich with egg and butter, scented with lemon zest and studded with raisins; flaked almonds crisp up on the crust. The usual slip is braiding too loosely, so the tiers slide apart in the oven; plait tightly and hold them with wooden skewers while baking. Soaking raisins in warm water (not rum) keeps them juicy and alcohol-free. Chef's tip: vánočka keeps for days wrapped in a cloth, and slightly stale slices make superb French toast.

185 minCzechBaking
by KrazyBadal 0 views

ZelňákSauerkraut yeast pie

Out in the Moravian wine villages, when bread was baked in the communal oven, the last of the dough went into zelňák: a flat yeast base spread with sour cabbage and fried onion and baked until the edges blister. It is still sold in bakeries around Brno and Hodonín and eaten warm in slices with a glass of buttermilk or new wine. Old recipes fry the onion in lard or add crackling; this version uses oil and butter and is vegetarian. The topping is tangy, sweet from the onion and scented with caraway, over a soft, bready base. Where it often goes wrong is using wet sauerkraut straight from the jar, which turns the base soggy. Squeeze it well and fry it first. Chef's tip: a thin layer of sour cream under the cabbage keeps the base moist and stops the topping drying out.

120 minCzechBaking
by KrazyBadal 0 views

ŽinčicaSoured whey drink

Hikers walking past a salaš, a Slovak shepherds' hut, are often offered a mug of žinčica, the cool, sour whey left over from making bryndza and hrudka cheese. Shepherds heat the whey until fine flakes of cheese float up, then leave it to sour, and drink it with boiled potatoes or on its own on a hot afternoon. It is thin, refreshing and tangy, a little like a light buttermilk. At the salaš it is often made from raw sheep's milk, so at home make it only from the whey of cheese made with pasteurised milk (the korbáčiky recipe gives you plenty) and vegetarian rennet. The common slip is leaving it to sour somewhere warm for too long, where it turns cheesy and harsh; a cool room and 12 hours is enough. Chef's tip: a spoonful of cultured buttermilk gives a clean, reliable sourness every time.

15 minCzechDrinksGluten free
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 minAustrianBaking
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 minAustrianBaking
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 minAustrianBaking
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 minAustrianBaking
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 minAustrianBaking
by KrazyBadal 0 views

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