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744 recipes

Bsissa

A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.

25 minTunisianBreakfast & BrunchVegan
by KrazyBadal 0 views

Kaak warka

The hill town of Zaghouan, south of Tunis, is famous for two things: its Roman water temple and kaak warka, delicate rings of very thin, crumbly pastry wrapped around almond paste perfumed with rose geranium or rose water. They are a celebration sweet, bought in boxes for weddings, circumcisions and Eid, and should stay white when baked, with a fine sugary crumb and a soft, fragrant centre. Making them takes patience: the dough is rolled thin, wrapped around ropes of almond paste and shaped into rings. Chef's tip: bake low and short; the moment the bases colour, they are done, as any browning on top ruins their famous pale look.

105 minTunisianBaking
by KrazyBadal 0 views

Eggs with khlii

Old Fassi households keep a jar of khlii in the cold for exactly this: a spoonful of its spiced fat warmed in a small pan, a few strands of the dried beef crisped in it, then eggs cracked straight on top. The whites set lacy and savoury from the cumin and coriander in the fat, the yolks stay soft, and the beef shards turn chewy-crisp like the best bacon bits. It is eaten on a weekend morning or on a cold day with warm khobz or msemen torn into the pan, alongside mint tea. Use khlii made by our safer oven-dried, fridge-stored method, and if you cook for anyone pregnant, very young or vulnerable, fry the eggs until the yolks are firm. Chef's tip: warm the khlii fat gently before the eggs go in; too hot and the meat burns bitter before the whites have set.

13 minMoroccanBreakfast & BrunchGluten free
by KrazyBadal 0 views

Rfissa

Ask anyone in Rabat or Salé when they last ate rfissa and the answer is often a birth, a naming day or a big family Friday: it is the dish brought to new mothers, because fenugreek and lentils are believed to restore strength. Torn strips of msemen, the flaky square pancake, are steamed until soft and piled high, then drenched in a broth of chicken, onion, ras el hanout and fenugreek that is warming, earthy and a little bitter-sweet. The chicken crowns the mound and everyone eats from the shared platter. Use homemade or bought msemen; day-old is best. Chef's tip: steam the shredded msemen over the simmering broth before saucing it, so it swells and softens instead of turning claggy.

120 minMoroccanChicken
by KrazyBadal 0 views

Chicken kdra with almonds

Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.

95 minMoroccanChickenGluten free
by KrazyBadal 0 views

Trid

Before pastilla became the showpiece, Fez and Marrakech made trid, a dish so old it is sometimes called the grandmother of rfissa. Sheets of dough are stretched until you can read through them, cooked briefly on an upturned pot, then layered on a platter and soaked with the cooking juices of chicken simmered with onions, lentils, saffron and a whisper of fenugreek. The pastry softens into silky, almost noodle-like folds, the sauce is golden and peppery, and the chicken sits on top in big pieces to be shared by hand. It is served at family lunches, for guests, and to women after childbirth. Chef's tip: oil your hands and the work surface generously when stretching the dough; it is the oil, not flour, that lets it go paper-thin without tearing.

150 minMoroccanChicken
by KrazyBadal 0 views

Djaj mhammer

Mhammer means reddened or browned, and that final colour is what sets this Rabat and Fez favourite apart from a tagine. The bird is first poached in a little water with butter, garlic, saffron, cumin and paprika, so the meat soaks up the spices and stays juicy, then it goes into a hot oven to crisp and turn burnished while the cooking liquid reduces into a rich, buttery sauce. Moroccan families serve it at weddings and on Eid with olives, preserved lemon, fried or roasted potatoes and bread. Chef's tip: keep the poaching liquid at a gentle shiver, not a boil; boiling tightens the meat and the skin splits before it ever browns.

100 minMoroccanChickenGluten free
by KrazyBadal 0 views

Biscuits and sausage gravy

Biscuits and gravy is the working breakfast of the rural South and Appalachia, served at truck stops in Tennessee and diners in the Virginia mountains: fresh biscuits split open and smothered in a thick white 'sawmill' gravy made from crumbled pork sausage, its fat, flour, milk and plenty of black pepper. Chef's tip: don't drain the sausage fat; it is what thickens and flavours the gravy.

25 minAmericanBreakfast & Brunch
by KrazyBadal 0 views

Kougelhopf

Walk into any bakery in Colmar, Ribeauvillé or Strasbourg on a Sunday morning and the kougelhopf sits in the window, tall and fluted, wearing a snowfall of icing sugar and a crown of whole almonds. Alsatian families buy or bake one for weekend breakfast with coffee, and slices that go stale are toasted the next day. The crumb sits halfway between brioche and cake: soft, buttery and only lightly sweet, studded with plump raisins. Many bakers soak the raisins in kirsch (cherry brandy); this recipe uses warm black tea, which plumps them just as well without alcohol. You need a kougelhopf or bundt tin of about 22 cm. Chef's tip: chill the buttered tin for 10 minutes and press the almonds into the grooves before the dough goes in, so they stay put and toast as the cake bakes.

85 minFrenchBaking
by KrazyBadal 0 views

Bredele: Alsatian cinnamon stars

From the start of Advent, kitchens across Alsace turn out bredele, dozens of kinds of little Christmas biscuits kept in tins and offered to every visitor until New Year, while the markets in Strasbourg and Kaysersberg sell them by the bag. Cinnamon stars are among the most loved: chewy almond and cinnamon biscuits with a crisp white meringue top, and no flour at all. They take patience rather than skill and keep for weeks, so families make them early in December. The same dough also works rolled into small balls. Chef's tip: spread the meringue on the rolled sheet before you cut the stars, rather than icing each biscuit; it is far quicker and gives a clean, sharp edge.

57 minFrenchBakingGluten free
by KrazyBadal 0 views

Paris-Brest

A Maisons-Laffitte pâtissier created this ring of choux pastry in 1910 to honour the Paris–Brest–Paris bicycle race, shaping it like a wheel, and it has been a fixture of Paris pâtisseries ever since. The ring is baked crisp, scattered with flaked almonds, split and piped full of a rich hazelnut-praline buttercream, then dusted with icing sugar. It is a celebration cake for birthdays and Sunday lunches, best eaten the day it is filled. Smooth hazelnut praline paste is sold in baking shops; or blend toasted hazelnuts with caramel. Chef's tip: let the baked ring dry in the switched-off oven with the door ajar; a dry shell stays crisp under the cream instead of going soft.

120 minFrenchBaking
by KrazyBadal 0 views

Matafan

The name is said to come from 'mate faim', 'kills hunger', and that is what this thick pancake did for farmers in the Savoie and Bauges mountains, who ate it for breakfast before a day in the fields or the high pastures. Every valley makes it differently; this version is a golden cake of grated potato, egg and a little milk, cooked slowly in butter and finished with Beaufort, served cut into wedges with a green salad or a fried egg. Beaufort is made with animal rennet; a vegetarian mountain-style cheese works too, or leave it out and serve the matafan with jam for a sweet version. Chef's tip: squeeze the grated potato really hard in a tea towel; the drier it is, the crisper the crust.

40 minFrenchBreakfast & Brunch
by KrazyBadal 0 views

Bubble and squeak

Bubble and squeak is what English households, especially in London, make on Boxing Day and Monday mornings from the Sunday roast's leftover potatoes and greens. It's named for the noise it makes in the pan. The mash and cabbage or sprouts are fried until a deep brown crust forms, then turned and crisped again. Serve with a fried egg and brown sauce. Chef's tip: press it flat and leave it alone in the pan; the crust only forms if you don't keep stirring.

30 minBritishBreakfast & BrunchGluten free
by KrazyBadal 0 views

Broas de batata-doce

Every December, kitchens across the Beiras fill with the smell of these broas: soft, cakey cookies made with mashed sweet potato, flour, olive oil and honey, spiced with cinnamon and fennel seed and glazed with egg yolk. Families bake big batches to share with neighbours and keep in tins over the holidays. They are only lightly sweet, with a tender crumb and a shiny top. Chef's tip: dry the cooked sweet potato in the pan for a minute before mashing, as watery mash makes a sticky dough that spreads.

55 minPortugueseBaking
by KrazyBadal 0 views

Gâteau de Savoie

Legend says a cook at the court of the Counts of Savoy, in Chambéry, invented this sponge in the fourteenth century to impress a visiting emperor, and Savoyard families still bake it in a tall fluted mould for birthdays and Sunday tea. It has no butter and very little flour, using potato starch for a crumb so light it almost dissolves, and it is eaten plain with a dusting of icing sugar, or with jam, fruit compote or a cup of hot chocolate. Chef's tip: fold the whites in three goes with a large metal spoon, cutting down through the middle; you are keeping in the air that makes it rise.

60 minFrenchBaking
by KrazyBadal 0 views

Bica de Trives

Pobra de Trives, a mountain town in Ourense, holds a festival every August in honour of its bica, a rich, close-textured cake made with fresh cream and butter from local dairies. It is baked in a rectangular tin, sold in paper and eaten in thick slices with coffee or a glass of milk. The sugar scattered on top bakes into a thin, crackly crust. A common mistake is overmixing once the flour goes in, which makes it tough; fold just until no streaks remain. Chef's tip: whip the egg whites separately and fold them in last for a lighter crumb.

65 minSpanishBaking
by KrazyBadal 0 views

Mirabelle plum tart

Lorraine grows most of the world's mirabelles, small golden plums with a blush of red that ripen for only a few weeks from mid-August, when Metz holds its Mirabelle festival and every pâtisserie in Nancy fills its window with this tart. The plums are halved and packed tightly into a crisp shortcrust, sometimes over a thin layer of almond or semolina to soak up the juice, and they bake into a jammy, honey-sweet layer. Families eat it warm or cold for Sunday dessert or at four-o'clock goûter. Out of season, use small yellow plums or halved apricots. Chef's tip: stand the halves upright and overlapping, cut side up; they shrink as they bake, and a tight layer stops the tart looking bare.

75 minFrenchBaking
by KrazyBadal 0 views

Mar i muntanya

Sea and mountain: the cooks of the Empordà, between the Pyrenees and the Costa Brava, have long put chicken and seafood in one pot, and this version with prawns is the one most families make for a celebration lunch. The sauce is a dark sofrito finished with a picada of almonds, hazelnuts, garlic and a little dark chocolate, which adds depth rather than sweetness. It uses wine; the alcohol-free option is in the ingredient list. Chef's tip: cook the prawns only briefly at the start and return them at the end, so they stay juicy while the chicken braises.

90 minSpanishChickenGluten free
by KrazyBadal 0 views

Rosquillas de San Isidro

Every 15 May, crowds head to the Pradera de San Isidro on Madrid's southern edge for the patron saint's festival, and stalls sell rosquillas by the dozen: plain "tontas" (silly ones) and iced "listas" (clever ones). Many families now bake them at home that week. Old recipes ice the listas with raw egg white; this one uses a lemon and icing-sugar glaze, which is safer and sets just as white. Chef's tip: oil your hands to shape the rings; the dough is soft and sticky by design.

50 minSpanishBaking
by KrazyBadal 0 views

Fariñes

Fariñes, or farrapes in some valleys, fed Asturian farming families through the winter: a pot of maize meal stirred over the fire, eaten for breakfast or as a light supper with cold milk poured over the hot porridge. Today it is comfort food again, offered at rural guesthouses in the Oriente and made at home when the weather turns. The contrast of warm, soft porridge and cold milk is the whole point. Chef's tip: whisk the cornmeal into cold water before it heats so it never forms lumps.

30 minSpanishBreakfast & BrunchGluten free
by KrazyBadal 0 views

Ulster fry

The Ulster fry is the big weekend breakfast of Northern Ireland, from Belfast cafés to County Down B&Bs, and what sets it apart is the bread: soda farls and potato bread fried golden in the pan juices. Pork sausages, back bacon, black pudding, eggs, tomatoes and mushrooms complete the plate. Chef's tip: cook in order of what takes longest and keep things warm in a low oven, so the eggs go in last and are served soft.

35 minBritishBreakfast & Brunch
by KrazyBadal 0 views

Palets bretons

Palets are the thick cousin of the thin Breton galette biscuit: chunky rounds as wide as a small cookie and nearly a centimetre high, crisp on the outside and crumbly within, tasting strongly of salted butter. Bakeries in Pont-Aven and all along the Finistère coast sell them in tins, and Breton families serve them with coffee, with a bowl of cider-poached apples or crumbled over ice cream. Baking them in muffin tins or metal rings keeps their shape and straight edges. Chef's tip: use proper salted butter rather than adding salt to unsalted; the flavour is rounder and the dough handles better.

38 minFrenchBaking
by KrazyBadal 0 views

Bara brith

Bara brith means 'speckled bread', and this is the fruit loaf of Welsh farmhouses and tea rooms from Snowdonia to the Gower. Dried fruit is soaked overnight in strong black tea, then mixed with sugar, egg, flour and spice, so it is moist, dark and keeps well without any butter in the mix. Slice it thickly and spread with salted Welsh butter. Chef's tip: wrap it and wait a day before cutting; it gets stickier and slices cleaner.

85 minBritishBaking
by KrazyBadal 0 views

Millionaire's shortbread

Millionaire's shortbread, called caramel shortcake in much of Scotland and caramel squares across the water in Belfast, is the traybake of school bake sales, cafés and church teas. A crisp shortbread base is covered with thick condensed-milk caramel and a layer of chocolate, rich enough to justify the name. Chef's tip: keep stirring the caramel the whole time it bubbles; it catches on the bottom in seconds.

60 minBritishBaking
by KrazyBadal 0 views

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