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50 recipes

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

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

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

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

Arrope de chañarChañar fruit syrup

In the oases of the Atacama, from San Pedro to Toconao, the small brown fruit of the chañar tree is gathered in late summer, dried in the sun and boiled for hours into arrope, a molasses-like syrup with notes of dates and caramel. Grandmothers keep a bottle for winter coughs, but most of it ends up on toast, stirred into hot water or over mote (cooked wheat) and fresh cheese. Dried chañar is sold in northern markets and online; it needs no sugar at all. The classic mistake is walking away at the end, when the syrup thickens fast and scorches, turning bitter. Chef's tip: stop reducing when the syrup coats a spoon thinly; it sets much thicker as it cools.

240 minChileanBasicsVeganGluten free
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

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

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

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

MerkénSmoked chilli seasoning

Merkén comes from the Mapuche kitchens of Araucanía: cacho de cabra chillies are dried, smoked over a wood fire, then ground with toasted coriander seed and salt into a brick-red powder that is smoky, warm and lightly hot. In Temuco and across the south it is shaken over potatoes, eggs, sopaipillas, grilled fish and soups. Outside Chile, use dried smoked red chillies, or plain dried red chillies plus smoked paprika. The mistake to avoid is scorching the chillies in the pan: if they blacken, the whole jar is bitter. Chef's tip: grind it a little coarse, as it is sold in Temuco's market, so the coriander seeds stay noticeable.

23 minChileanBasicsVeganGluten freeSpicy
by KrazyBadal 0 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

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

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

MohnschneckePoppy seed rolls

Every German bakery counter has a tray of Mohnschnecken next to the cinnamon and nut snails, and they are bought by the bag for Saturday breakfast and afternoon coffee. A soft, buttery yeast dough is spread with a thick filling of ground poppy seeds cooked in milk with sugar and lemon, rolled up, sliced and baked, then brushed with a thin lemon glaze. The usual mistake is using whole poppy seeds straight from the jar: they must be ground (or bought ground, as "Mohn gemahlen") or the filling stays gritty and bland. Chef's tip: cool the poppy filling completely before spreading it, because a warm filling melts the butter in the dough and the spirals unroll in the oven.

65 minGermanBaking
by KrazyBadal 0 views

EiskaffeeIced coffee with ice cream

On a hot July afternoon in any German or Austrian Eiscafé, from a Hamburg promenade to a Viennese Gastgarten, the tall glass with the long spoon is Eiskaffee. It is not iced coffee in the American sense: strong coffee, chilled, is poured over two scoops of vanilla ice cream and crowned with sweetened whipped cream, sometimes a wafer and a dusting of cocoa or grated chocolate. You drink the cold coffee through a straw while the ice cream slowly melts into it, then spoon up the creamy, half-frozen rest, so it is part drink, part dessert, eaten at the café in the afternoon rather than with a meal. The usual mistake is pouring hot or even warm coffee straight onto the ice cream: it melts at once into a thin, lukewarm, milky soup. Brew it earlier and chill it properly. It is ready when the coffee is fridge-cold, the scoops sit just proud of the surface and the cream holds soft peaks on top. It is moderately caffeinated, so keep it for adults and older teens. Chef's tip: freeze leftover coffee in ice-cube trays and add a couple to the glass so nothing gets diluted with water.

15 minGermanDrinksGluten free
by KrazyBadal 0 views

MarmorkuchenMarble cake

Marmorkuchen is the cake German children grow up with: a tall, buttery ring of vanilla sponge swirled with chocolate, baked for birthdays and kindergarten parties and kept under a glass dome for afternoon coffee all week. It needs nothing but a dusting of icing sugar, though many families pour over a thin chocolate glaze. A common mistake is over-stirring the two batters together, which turns the cake a muddy brown instead of showing clear marbling. Chef's tip: layer the batters in the tin, then pull a fork through just once in a spiral; less is more.

75 minGermanBaking
by KrazyBadal 0 views

Leipziger LercheAlmond marzipan tartlets

Leipziger Lerchen began as real roast larks stuffed with herbs, sold in Leipzig until the King of Saxony banned songbird hunting in 1876. The city's bakers answered with a pastry that kept the name: a shortcrust tartlet filled with almond-marzipan cream, a cherry or jam hidden in the middle like the bird's heart, and two crossed strips of pastry on top like the string that tied it. Today you find them in every Leipzig café, especially at the Christmas market. A common mistake is overfilling the cases, so the filling bubbles over and the cross sinks. Chef's tip: chill the lined tins for 15 minutes before filling so the pastry keeps sharp edges.

65 minGermanBaking
by KrazyBadal 0 views

EierscheckeThree-layer quark custard cake

Eierschecke is Dresden's café cake, cut in squares from a big tray in every Saxon bakery: a thin yeasted base, a thick layer of vanilla quark, and on top the 'Schecke', a wobbly, golden egg-and-butter custard that bakes into a soft, almost soufflé-like crust. It is eaten on Sunday afternoons with strong filter coffee, and Saxons argue about whether raisins belong in the quark. A common mistake is pouring the custard on too thickly or baking too hot, so it puffs and cracks; bake it low and slow. Chef's tip: the cake cuts neatly only when completely cold, so make it the day before.

105 minGermanBaking
by KrazyBadal 0 views

Versunkener ApfelkuchenSunken apple sponge

Versunkener Apfelkuchen, the sunken apple cake, is the quickest cake in the German home repertoire, made on autumn weekends when the first Boskoop and Elstar apples come in from the orchards of the Altes Land near Hamburg and Lake Constance. Peeled apple halves are scored like a fan and pressed into a rich lemon sponge, which rises up around them as it bakes until they seem to sink in. Children love it still warm with whipped cream. A common mistake is cutting the scores too deep, so the apples fall apart; cut about two-thirds of the way through. Chef's tip: brush the apples with apricot jam the moment the cake comes out of the oven; it gives a shiny bakery glaze and keeps them from drying.

70 minGermanBaking
by KrazyBadal 0 views

Silesian StreuselkuchenCrumble-topped yeast cake

Streuselkuchen came west with families from Silesia, where a tray of it was baked for every wedding and church fair, and it is now sold in every German bakery. The point is the crumble: big, buttery, vanilla-scented lumps sitting almost as thick as the soft yeast base underneath. It is served plain with coffee in the afternoon, often a day old, when the streusel has gone crisp and the base slightly chewy. A common mistake is rubbing the streusel to fine sand; it should be squeezed into clumps the size of hazelnuts. Chef's tip: use cold, cubed butter and chill the finished streusel for 20 minutes before scattering it, so the lumps keep their shape in the oven.

120 minGermanBaking
by KrazyBadal 0 views

FranzbrötchenCinnamon butter pastries

No Hamburg bakery opens without a tray of Franzbrötchen: flaky, buttery yeast pastry rolled with cinnamon sugar, cut into pieces and pressed down hard in the middle with a wooden spoon handle so the spirals splay out into a squashed butterfly. The sugar caramelises underneath into a sticky, crunchy base. They are breakfast with coffee on the way to work and a Sunday treat at the harbour. The common mistake is letting the butter go soft while laminating: it oozes out and you get bread, not layers. Chef's tip: chill the dough between every fold, and press the shape down firmly before the final rise or it will spring back in the oven.

80 minGermanBaking
by KrazyBadal 0 views

DonauwelleMarbled cherry sheet cake

Donauwelle, the 'Danube wave', is a German home-baker's favourite from the 1970s onwards, made on a tray for school fairs, birthdays and the Sunday coffee table. Cut a slice and you see the river: vanilla and chocolate sponge swirled into waves by sour cherries pushed into the batter, then a thick layer of vanilla buttercream and a dark chocolate top combed into ripples. A common mistake is pouring on the chocolate while the buttercream is soft, which melts the layers together; chill the cake well first. Chef's tip: warm a serrated knife in hot water and wipe it between every cut so the chocolate cracks cleanly instead of shattering.

90 minGermanBaking
by KrazyBadal 0 views

RosinenstutenRaisin milk loaf

Rosinenstuten is the soft, slightly sweet raisin loaf that Westphalian and Rhineland families buy for Sunday breakfast and for christenings, where a giant one was once the traditional gift. It is baked in a long tin, sliced thick and spread with good butter, sometimes with a layer of cheese on top, which sounds odd and works beautifully. The crumb is fine and fluffy and the crust soft and shiny. A common mistake is adding dry raisins straight to the dough; they burn on the crust and steal moisture. Chef's tip: soak the raisins in hot water for 15 minutes, pat them dry and knead them in only at the very end, gently, so the dough stays light.

190 minGermanBaking
by KrazyBadal 0 views

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