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54 recipes

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

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

Kawa zbożowaRoasted grain coffee

In Polish kindergartens, school canteens and grandmothers' kitchens, kawa zbożowa is the breakfast "coffee" everyone can drink: a blend of roasted rye, barley, chicory and sometimes sugar beet that tastes toasty and malty with no caffeine at all. It is usually drunk milky and a little sweet alongside bread and butter. The common mistake is brewing ground grain coffee like espresso: it needs a few minutes of simmering to give up its flavour, or it tastes like weak tea. Chef's tip: let the pot stand off the heat for 2 minutes after simmering so the grounds sink, then pour gently and you won't need a filter at all.

7 minPolishDrinksVegan
by KrazyBadal 0 views

Mandi'o chyryryFried cassava with onion and egg

Mandi'o chyryry means 'fried cassava' in Guaraní, and it is what rural Paraguayan families make from yesterday's boiled mandi'o: chunks crushed and fried in a big pan with onion until crisp in places, then scrambled with eggs. It comes out for breakfast with cocido or for a quick supper, and costs next to nothing. Use sweet cassava, the kind sold in supermarkets. The mistake is stirring constantly, which turns it to mush; let the cassava sit and brown. Chef's tip: the best chyryry starts with cold, day-old boiled cassava, which fries crisper than freshly boiled.

45 minParaguayanSidesGluten free
by KrazyBadal 0 views

MaślankaChilled buttermilk

Maślanka, the tangy liquid left after churning butter, is sold in cartons all over Poland and drunk ice-cold with breakfast, with boiled new potatoes in summer, or blended with fruit for children. On its own it is thin, sour and refreshing; with strawberries and a spoon of sugar it becomes a light pink breakfast smoothie. The mistake is buying "buttermilk" that is really thickened yoghurt drink with added flavourings; look for plain cultured buttermilk with nothing else on the label. Chef's tip: chill the glasses as well as the buttermilk, and blend for no more than 20 seconds so it stays light and doesn't separate.

5 minPolishDrinksGluten 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

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

Herbata z sokiem malinowymTea with raspberry syrup

In Polish homes a bottle of sok malinowy, the raspberry syrup made each July from garden or forest raspberries, waits in the pantry for winter. When someone comes in from the frost, or lies in bed with a cold, it goes into a glass of hot black tea, sometimes with a slice of lemon; grandmothers insist it makes you sweat the chill out, and the drink is traditionally given at the first sign of a sniffle. It also appears simply after a winter walk or with a slice of cake. The tea turns ruby, tastes of summer berries with a light tannic edge, and is sweet enough without sugar. The usual mistake is pouring syrup into boiling tea straight from the kettle: the fresh raspberry aroma cooks off and only sweetness is left. Let the tea cool for a minute or two first. It is ready when the tea is deep amber, the syrup has fully swirled through and it smells clearly of raspberries. No homemade syrup? Use a good shop-bought raspberry syrup, or make the quick one in the optional steps. Chef's tip: brew the tea weaker than usual, about two minutes, so the fruit stays in front.

7 minPolishDrinksVeganGluten free
by KrazyBadal 0 views

Tarta de zapallitosCourgette and cheese tart

In Buenos Aires every rotisería sells tartas by the slice, and at home a tarta de zapallitos is baked on Sunday evening so that a wedge can go into the vianda (packed lunch) for school and work all week. Zapallitos are round green courgettes; ordinary courgettes work just as well. The common mistake is adding the courgette raw, which floods the pastry; sauté it until the liquid has cooked away. Argentine queso rallado and many hard cheeses are made with animal rennet, so use a vegetarian hard cheese. Chef's tip: bake the tart on a preheated baking tray so the base crisps before the filling soaks in.

70 minArgentinianBaking
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

Polish-style cauliflower

‘Po polsku’ on a Polish menu means one thing: a vegetable topped with crumbs fried in plenty of butter. In Warsaw canteens and on Sunday tables, a whole cauliflower arrives this way next to potatoes and a salad, and children who claim to hate cauliflower eat it happily. The florets are tender and sweet, the crumbs nutty and crisp. A common mistake is boiling the cauliflower until it falls apart; it should keep a slight bite in the stalk. Chef's tip: a pinch of sugar and a splash of milk in the boiling water keep the cauliflower white and sweet.

20 minPolishSides
by KrazyBadal 0 views

Rogal świętomarcińskiPoppy seed crescent pastry

Every 11 November, St Martin's Day, Poznań eats well over a million of these heavy crescents, and only certified local bakeries may sell them under the protected name. Our home version follows the same idea: a flaky laminated yeast dough wrapped around a rich filling of white poppy seed, nuts, dried fruit and cream, glazed with icing and scattered with chopped nuts. Each rogal is large, sweet and almond-scented, best shared with coffee. A common mistake is letting the butter get warm during folding; it then melts into the dough and the layers disappear. Chef's tip: white poppy seed is milder than blue; ask for it at Polish shops or online, and grind it fine.

175 minPolishBaking
by KrazyBadal 0 views

Kołocz śląskiSilesian cheese yeast cake

Silesian weddings once had kołocz delivered to every neighbour as a thank-you, and the wide trays still appear at christenings, harvest festivals and church fairs in Opole and around Katowice. The base is a soft, lightly sweet yeast dough, spread with a thick layer of vanilla twaróg and covered with a buttery crumble that bakes into craggy golden lumps. It keeps well for two days and cuts into neat squares for coffee. A common mistake is baking it before the dough has had its second rise under the topping, which gives a dense, bready base. Twaróg is usually rennet-free, but check the label. Chef's tip: keep the crumble in the fridge until the last moment so it stays in distinct lumps in the oven.

150 minPolishBaking
by KrazyBadal 0 views

Kluski śląskieSilesian potato dumplings

No Sunday dinner in Katowice, Gliwice or Opole feels complete without a heap of these pale, bouncy dumplings, traditionally next to roulade and red cabbage. Here they are served the meatless way, with browned butter and fried onion, or with a mushroom sauce poured into the little dent each one gets from your thumb. They are made from boiled, riced potato and potato starch, so the texture is springy and smooth, almost elastic, with a clean potato taste. The classic error is guessing the starch: Silesian cooks press the cooled potatoes flat, cut out a quarter and fill the gap with starch, which gives the right ratio every time. Chef's tip: rice the potatoes while hot but let them cool completely before mixing, or the dough turns gluey.

50 minPolishSides
by KrazyBadal 0 views

Drożdżówka z kruszonkąSweet yeast bun with crumble

Every Polish bakery window has a row of drożdżówki, and the bun with sweet cheese under a sandy butter crumble is the one schoolchildren buy on the way to class. The dough is soft, milky and lightly sweet, the vanilla twaróg filling is thick and tangy, and the crumble bakes into crisp, sugary nuggets that scatter everywhere when you bite in. Fruit versions use plums, blueberries or apple. A common mistake is overfilling, so the cheese bursts out and the buns lose their round shape. Twaróg is usually rennet-free, but check the label. Chef's tip: brush the dough with egg before adding the crumble; it glues it on and gives a shiny edge.

110 minPolishBaking
by KrazyBadal 0 views

Babka wielkanocnaEaster yeast cake

A golden babka standing tall in the Easter basket used to be a matter of family pride, and old cooks whispered while it baked, convinced a slammed door would make it sink. The dough is soft and rich with egg yolks and butter, beaten until it is elastic, then baked in a fluted ring tin into a cake with a fine, feathery, saffron-yellow crumb. Raisins are often soaked in rum; this version uses orange juice, but a couple of spoons of rum work if you prefer. The usual slip is adding too much flour to a sticky dough, which makes the babka dry; it should stay soft and almost batter-like. Chef's tip: cool the babka on its side, turning it now and then, so the delicate crumb doesn't collapse.

185 minPolishBaking
by KrazyBadal 0 views

Buraczki zasmażaneWarm grated beetroot

Sunday lunch in Poland has its trio: potatoes with dill, something from the oven, and a heap of these warm, glossy beets. Cooked beetroot is grated, then warmed through with a quick butter roux that turns it soft and spoonable, and balanced with lemon juice and a little sugar until sweet, sour and earthy at once. It goes with dumplings, eggs, fried cheese or a mushroom cutlet as well as with roasts. Where most people go wrong is adding the lemon too late; acid early keeps the beets ruby red instead of brown. Chef's tip: roast the beetroot whole in foil rather than boiling it for a deeper, sweeter flavour.

30 minPolishSides
by KrazyBadal 0 views

FafernuchyHoney and carrot Christmas cookies

Old Masurian and Warmian households baked fafernuchy weeks before Christmas and kept them in tins, where they slowly mellowed; children found them in their stockings and on the Christmas plate. They are small, hard, pebble-like biscuits, sweetened with honey and given a gentle colour and moisture from finely grated carrot, with a little spice in some homes. Expect a proper crunch, made for dunking in tea. A common mistake is expecting them to be soft straight from the oven; they are meant to be firm and soften only a little in the tin. Chef's tip: grate the carrot on the finest side of the grater so the dough stays smooth and holds its shape.

60 minPolishBaking
by KrazyBadal 0 views

Papas a la provenzalFries with garlic and parsley

Bodegones, the old-school Buenos Aires canteens with jamón hanging from the ceiling and waiters in white jackets, serve mountains of papas fritas, and the upgrade everyone orders is "a la provenzal": crisp chips tossed while still sizzling in a mix of finely chopped raw garlic and parsley. The heat of the potatoes takes the edge off the garlic, so it turns fragrant rather than fiery, and the parsley stays bright green. They go with milanesas, grilled steak or a plate of fried eggs. Adding the garlic to the frying oil is the error many make: it burns in seconds and turns bitter; it goes on only after frying. This method fries the chips twice for a crunch that lasts; for an oven version, toss the chips with 3 tbsp oil and roast at 220 °C for 35 minutes, turning once, then dress them the same way. Chef's tip: rinse and dry the cut potatoes very well; surface starch and water are what make chips limp.

45 minArgentinianSidesVeganGluten free
by KrazyBadal 0 views

Pan dulceChristmas fruit bread

No Argentine Christmas Eve table is complete without a pan dulce, set out at midnight with turrón, nuts and a cold cider for the adults. The bread is the River Plate take on Genoese pandolce and Milanese panettone: a tall, buttery yeast dough scented with orange blossom and lemon, packed with candied fruit, raisins and walnuts. The crumb is closer and moister than panettone, and it keeps for a week wrapped in a cloth. Allow a long day, as the dough has a sponge and two rises. Some bakers soak the fruit in rum or sweet wine; here it is soaked in orange juice, so the bread is alcohol-free. People often add the fruit at the start of kneading, which shreds the gluten and gives a heavy, sunken loaf; work it in only once the dough is silky. Chef's tip: bake it in a tall paper mould or a 16 cm tin lined with a collar of baking paper, and turn it upside down onto a rack for the first 20 minutes of cooling so the top does not sink.

295 minArgentinianBaking
by KrazyBadal 0 views

Batatas al rescoldoEmber-roasted sweet potatoes

Long after the meat comes off, the fire of an Argentine asado still has work to do. Sweet potatoes pushed into the glowing embers (el rescoldo) at the start of the cook come out an hour later with charred, papery skins and flesh that is soft, sticky and almost caramelised, with a smoky edge. They are split open at the table, filled with butter and coarse salt and eaten as a side to the asado or as supper by the fire on a camping trip. Burying them in live flames is the trap: the skin blackens right through while the inside stays hard, so wait for a bed of settled embers and ash. Wrapping them in foil gives softer skins and less risk if you are new to it, and an oven at 200 °C does a fine job indoors. Chef's tip: choose sweet potatoes of the same thickness, around 250 g each, so they cook evenly together.

65 minArgentinianSidesGluten free
by KrazyBadal 0 views

Morrones con huevo a la parrillaGrilled peppers with egg and cheese

While the meat rests on the cooler side of the parrilla, many asadores put halved red peppers cut side up over the coals, let them soften and char, then crack an egg into each one with a piece of cheese and a pinch of oregano. The pepper becomes a little dish: sweet, smoky and juicy, with a just-set egg and molten cheese in the middle. It is one of the classic starters at an Argentine asado, eaten with bread before the steak arrives, and it makes a good vegetarian main for anyone who skips the meat. The mistake is cracking the egg into a raw pepper: the egg overcooks before the pepper softens, so grill the shells first. Cook until the white is completely set. Queso cremoso or mozzarella is usually made with animal rennet; pick a vegetarian one if needed. Chef's tip: cover the peppers with a foil tent or a lid once the egg goes in; the trapped heat sets the top of the egg without burning the base.

30 minArgentinianSidesGluten free
by KrazyBadal 0 views

Torta rogelLayered pastry dulce de leche cake

Birthdays in Buenos Aires are where the rogel shows off: eight or more wafer-thin, crackling discs of egg-yolk pastry, each spread with thick dulce de leche, stacked high and finished with a cloud of glossy Italian meringue browned with a blowtorch. Confiterías sell it by the slice, and it is a cake of contrasts, crisp and chewy, very sweet against the faintly salty pastry. It is laborious rather than difficult, and it slices best after a few hours' rest, when the dulce de leche has softened the layers just slightly. Use thick dulce de leche repostero (bakers' style); the runny kind for spreading on toast makes the tower slide. Rolling the discs too thick is the classic mistake: they should be so thin you can almost see the worktop through them, or the cake becomes heavy and hard to cut. Chef's tip: prick every disc all over with a fork before baking, or it puffs into a dome and won't stack flat.

150 minArgentinianBaking
by KrazyBadal 0 views

Licuado de bananaBanana milk shake

Order a licuado in any Argentine café or bar and you will get a tall glass of fruit blended with milk (con leche) or water (con agua), and banana with milk is the one nearly everyone grows up on. It is breakfast for teenagers in a hurry, a merienda with tostados, and the drink parents in Buenos Aires make when the fruit bowl has spotty bananas. It should be thick, cold and smooth, with a light froth, sweet mainly from ripe fruit. Using under-ripe bananas is the mistake: they taste chalky and need lots of sugar, so wait for brown freckles. Chef's tip: slice and freeze the bananas the night before and you can skip the ice; the shake comes out colder and thicker without being watered down.

5 minArgentinianDrinksGluten free
by KrazyBadal 0 views

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