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2,451 recipes

Pâté en croûtePork and veal pie in pastry

Lyon's charcuteries display pâté en croûte like jewellery: a tall loaf of crisp, golden pastry wrapped around a coarse terrine of pork and veal. A slice wrapped in paper is a picnic and lunchbox luxury, and the whole loaf is a Sunday project eaten over several days. The common mistake is undercooking it for fear of drying it out: as it is made with minced pork, the centre must reach 71 °C, so use a probe thermometer. The classic farce has a splash of cognac; it's optional here, and apple juice or extra stock is the alcohol-free swap. Chef's tip: chill the filled, unbaked loaf for 30 minutes before baking so the pastry keeps its shape and pattern.

150 minFrenchMeat
by KrazyBadal 0 views

Menchi katsuCrumbed meat patties

Menchi katsu, a juicy mince patty of beef and pork in a crisp panko coat, is sold hot at Tokyo butchers' shops like the famous ones in Kichijoji and packed cold in bento across Japan, with shredded cabbage and a drizzle of tonkatsu sauce. Sweet fried onion makes the inside tender. The common mistake is frying in oil that is too hot, so the crumb burns before the pork and beef in the middle are cooked. Chef's tip: chill the shaped patties for 20 minutes before crumbing so they keep their shape and stay juicy.

45 minJapaneseMeat
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

RosinbollerCardamom raisin buns

In Norway, rosinboller are what a parent bakes on Sunday so the week's lunch boxes have something sweet, and what fills the tables at every school dugnad and bake sale. The dough is enriched with milk and butter and scented with freshly ground cardamom, and the buns are pulled apart soft and golden. The common mistake is using hot milk: anything above blood heat kills the yeast and the buns stay flat. Chef's tip: crush the cardamom seeds yourself just before mixing; the pre-ground powder loses most of its perfume.

42 minScandinavianBaking
by KrazyBadal 0 views

Katsu sandoPork cutlet sandwich

Katsu sando began in Tokyo tonkatsu shops in the 1930s as a cutlet you could carry, and is now a fixture of department-store food halls, train-station kiosks and lunchboxes all over Japan: a crisp panko pork loin cutlet soaked in sweet-sour tonkatsu sauce between pillowy white bread, crusts trimmed off. The common mistake is slicing it while hot, which squashes the bread and makes it soggy; let it rest under a light weight first. Pork loin is a whole cut, so cook it to 63 °C and rest it for 3 minutes. Chef's tip: butter the bread with a little mustard mixed in; it stops the sauce soaking through and adds a gentle kick.

35 minJapaneseMeat
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

HacheeBeef and onion stew

Hachee is the Dutch stoofpotje that grandmothers in Friesland, Groningen and Brabant leave murmuring on the back of the stove on cold Sundays: beef braised with almost as much onion as meat, plus bay leaves, cloves and a splash of vinegar, until it falls apart into a dark, sweet-sour gravy. It goes on boiled potatoes with red cabbage, or with stamppot, and leftovers are eaten on toast. The usual mistake is rushing the onions: they need a good 15 minutes to turn deep golden, or the gravy stays pale and sharp. Slow-cooker option: after browning, cook on low for 8 hours. Chef's tip: stir in a spoon of dark syrup or apple butter at the end only if the vinegar tastes too sharp; taste first, as good onions often make it unnecessary.

190 minDutchMeat
by KrazyBadal 0 views

BozaFermented millet drink

In Bulgaria boza is a breakfast habit: a plastic bottle of it from the corner pastry shop and a slice of hot, flaky banitsa, bought on the way to work or school, especially from autumn through to spring. Towns such as Radomir, Plovdiv and Sofia argue over whose is best. It is the colour of milky coffee, thick enough to coat the glass, sweet up front with a sour, bready finish and a faint prickle. Like every fermented grain drink it makes a trace of alcohol, well under 1% when drunk young. The base is millet flour, toasted for flavour, cooked into a thin porridge, then fermented for about a day before being strained and sweetened. The common mistake is adding the yeast while the porridge is still hot, which kills it and leaves you with sweet gruel; wait until it feels only just warm on your wrist. It is ready when the surface is covered in small bubbles, it smells like fresh bread with a sour edge and tastes pleasantly tangy. Chef's tip: keep back a glass of each batch in the fridge and use it instead of yeast next time; boza made from an old starter is rounder and more sour.

70 minBulgarianDrinksVegan
by KrazyBadal 0 views

Kerau ko tarkariGreen pea and potato curry

Kerau ko tarkari turns up on Nepali tables in winter, when fresh peas are cheap in Kathmandu's Asan market, and it is a favourite in children's tiffin boxes with beaten rice or roti. Potatoes and peas are simmered with cumin, tomato and a little timur pepper until the potatoes start to break and thicken a soft, golden gravy. It is mild enough for children and goes with rice, roti or sel roti. The usual mistake is adding the peas with the potatoes: fresh peas go grey and mushy, so add them once the potatoes are half cooked. Chef's tip: crush a few potato pieces with the back of the spoon at the end; it gives the gravy body without cream.

30 minNepaliVegetarianVeganGluten free
by KrazyBadal 0 views

Su shi jin (mixed vegetable stir-fry)

Su shi jin means "vegetarian assortment", and it comes from the Buddhist kitchens of eastern China; today it is a staple of office lunchbox shops in Shanghai and Hangzhou. Crunchy wood ear mushrooms, strips of tofu skin, chewy wheat gluten (kao fu or mian jin), carrot, snow peas and bamboo shoot are stir-fried quickly and glossed with a light soy and ginger sauce. The mistake is adding everything at once, so the firm vegetables are raw and the snow peas overcooked; cook in order of hardness. Chef's tip: soak dried wood ear in cold water rather than hot; it plumps up crunchier.

30 minChineseVegetarianVegan
by KrazyBadal 0 views

Dousha bao (red bean buns)

All over China, from Beijing breakfast stalls to Shanghai school bags, dousha bao are the sweet buns people grab in the morning and tuck into a lunch box for later: fluffy white yeasted dough wrapped around smooth red bean paste and steamed until springy. They freeze beautifully, so families make a big batch on Sunday. The mistake is opening the steamer lid as soon as the timer goes; the sudden cold makes the buns wrinkle and collapse. Turn off the heat and wait five minutes before lifting the lid. Chef's tip: chill the bean paste and roll it into balls before wrapping; a firm filling is much easier to seal neatly.

55 minChineseBakingVegan
by KrazyBadal 0 views

Empal gepukSweet spiced fried beef

Empal gepuk is a Sundanese speciality from Bandung in West Java: beef simmered in coconut water and spices with palm sugar until the liquid is gone, pounded (gepuk) to loosen the fibres, then fried until the edges are crisp and sweet. Because it is dry and keeps for days, it is a classic in Indonesian bekal lunchboxes with rice, sambal and raw vegetables. The common mistake is cutting the beef with the grain, which makes it stringy; slice it across the grain before pounding. Chef's tip: pound gently with a pestle just until the slices fan out, then fry quickly; too long in the oil and they turn hard.

120 minIndonesianMeatGluten free
by KrazyBadal 0 views

LongganisaGarlic pork sausages

Every Philippine province has its longganisa, from the garlicky, sour sausages of Vigan to the oregano-scented ones of Lucban and the sweet, sticky Pampanga style; this homemade skinless (hubad) version sits between them. These pork sausages are fried until caramelised, then packed into the baon (packed lunch) with sinangag garlic rice and a fried egg. The common mistake is frying them hard from raw, which burns the sugar before the pork is cooked; simmer them in a little water first. Chef's tip: roll the mixture in baking paper and chill overnight, and the sausages slice and fry far more neatly.

45 minFilipinoMeat
by KrazyBadal 0 views

Naengchae jokbalCold sliced pork trotter

Busan's Jokbal Alley in Bupyeong-dong, beside Kkangtong Market, is where braised pork trotter was first served cold as a salad, a summer trick that spread across Korea. The pork trotters are simmered for hours in soy, ginger and spices until the skin turns sticky and tender, chilled, sliced thin and tossed with cucumber, shredded jellyfish and a nose-tingling dressing of Korean mustard, vinegar and garlic. It is evening food, shared from a big platter. Chef's tip: slice the meat only once it is fully cold; warm trotter meat tears instead of cutting into clean slices.

190 minKoreanMeat
by KrazyBadal 0 views

Adobong talong (aubergine adobo)

Adobo is a method in the Philippines, not a single dish, and when meat is short or it's Lent, Filipino families make it with long eggplant: fried until soft and browned, then simmered briefly in vinegar, soy sauce, garlic, bay and peppercorns. Like any adobo it tastes better the next day, which makes it a favourite for baon with rice. The common mistake is stirring as soon as the vinegar goes in; let it boil untouched for a minute first, or the sauce keeps a raw, sharp edge. Chef's tip: crush the garlic and fry half of it until golden to scatter on top at the end, for crunch.

30 minFilipinoVegetarianVegan
by KrazyBadal 0 views

Dubu gangjeongSticky fried tofu cubes

Gangjeong usually means sticky glazed fried chicken, but Korean mothers make this tofu version for the dosirak because the starch coating stays crisp even after a morning in the lunchbox. The glaze is mild, sweet and garlicky, so children love it; add gochujang for the grown-ups. The common mistake is skipping the pressing, which leaves wet tofu that spits in the oil and goes soggy under the sauce. Chef's tip: let the fried cubes cool for two minutes before glazing, and boil the sauce to large, slow bubbles first, so it clings instead of soaking in.

30 minKoreanVegetarianVegan
by KrazyBadal 0 views

MoshOat and milk drink

In Guatemalan homes, mosh is what a mother hands a child on a chilly highland morning in Quetzaltenango or Huehuetenango: rolled oats cooked long and thin with water, milk, cinnamon and sugar, so it's drunk from a mug rather than eaten with a spoon. The common mistake is making it too thick like porridge; it should pour easily, so keep adding hot milk or water as the oats swell. Chef's tip: whisk it hard for a minute at the end; it breaks up the oats and makes the drink smooth and frothy.

15 minCentral AmericanDrinks
by KrazyBadal 0 views

Carato de maízChilled corn drink

Out on the hot plains of the Llanos, a jug of carato is kept cold for the afternoon: white corn cooked until soft, blended with its water, strained and sweetened with panela, cinnamon and clove. It is thick, creamy and filling enough to be a snack in a glass. Keep it in the fridge, because left out it starts to ferment. The common mistake is skipping the straining, which leaves it gritty. Chef's tip: strain through a fine sieve and then once more through a clean cloth for the silkiest drink.

70 minVenezuelanDrinksVeganGluten free
by KrazyBadal 0 views

Beijing douzhiFermented mung bean drink

Douzhi is the most famous acquired taste in Beijing: a hot, grey-green, sour drink made from the liquid left when mung beans are ground for starch, then fermented. Old Beijingers sip it at breakfast with crisp jiaoquan rings and shredded salted mustard pickles, and visitors either love it or never try it twice. At home you make a small batch by blending mung beans, settling out the starch and fermenting the cloudy water for a day. The mistake is letting it boil hard: it separates into watery and thick layers, so keep it at a gentle bubble. It must smell cleanly sour like yogurt; throw it away if it smells rotten, has mould, or turns pink or slimy. Chef's tip: stir it continuously as it heats and add a splash of the thinner liquid at the end, which keeps the classic smooth, slightly thick texture.

1440 minChineseDrinksVeganGluten free
by KrazyBadal 0 views

Semur tahuTofu in sweet soy

Semur is the dark, glossy sweet-soy stew of Java, shaped by Dutch spice traders' love of nutmeg and clove, and the tofu version is a thrifty bekal favourite that tastes better each day it sits. The tofu is fried first so it holds together and soaks up the sauce like a sponge. The common mistake is using silken or soft tofu, which crumbles; choose firm tofu and fry it until the skin is golden. Chef's tip: let the sauce reduce until it coats the back of a spoon, then rest the semur for an hour before eating so the spices go right into the tofu.

35 minIndonesianVegetarianVegan
by KrazyBadal 0 views

Lajiao chao jidan (green chilli and egg)

Hunan home cooks in Changsha make this in ten minutes when there is nothing but eggs and long green chillies in the kitchen, and it is a standard dish at lunchbox shops: the chillies are dry-fried until blistered and smoky, then tossed with big soft curds of egg and a splash of soy. It is hot, so choose mild long chillies or green peppers if you prefer. The mistake is cooking the eggs with the chillies from the start, which makes them tough and grey; scramble them separately and combine at the end. Chef's tip: press the chillies against the hot dry wok with a spatula until they wrinkle and char in spots before any oil goes in. Contains egg and soya.

13 minChineseVegetarianSpicy
by KrazyBadal 0 views

Chipotles en adoboSmoked jalapenos in adobo sauce

Chipotles are ripe jalapeños smoked slowly over wood until leathery; in Puebla and Veracruz the reddish, plump mora type is the everyday one, and the tan, leathery meco is prized for its deeper smoke. Simmered in a sweet-sour adobo of tomato, onion, garlic, vinegar and piloncillo, they become the soft, glossy chillies that go into tinga poblana, albóndigas en chipotle, bean soups and a quick chipotle mayonnaise. Homemade, they are smokier and less sugary than the tinned kind, with sauce that is brick red, tangy and thick enough to coat a spoon. Common mistake: toasting the dried chillies too long; a few seconds a side is enough, because scorched chillies make the whole jar bitter. This is a low-acid chilli preserve, so it is kept in the fridge or freezer, never canned in a water bath. It is ready when the chipotles are plump and soft enough to crush with a spoon and the adobo has reduced to a glossy sauce. Chef's tip: blend one or two chillies with their sauce and freeze it in an ice-cube tray, so you can add a single cube to a pot.

70 minMexicanBasicsVeganGluten freeSpicy
by KrazyBadal 1 views

KneippbrødWholemeal loaf

Open almost any Norwegian matpakke (the packed lunch wrapped in paper) and you will find slices of kneippbrød, a soft, lightly sweet loaf of sammalt hvete (wholemeal wheat) baked in a tin. Its fine crumb slices thin without crumbling, perfect for brown cheese, jam or cucumber at the school desk. The common mistake is adding too much flour while kneading because wholemeal dough feels sticky; the loaf then bakes dense and dry. Chef's tip: let the dough rest for 20 minutes after mixing, before kneading, so the bran softens and the dough turns smooth on its own.

70 minScandinavianBakingVegan
by KrazyBadal 0 views

Đậu hũ khoBraised tofu with shiitake

Đậu hũ kho is the vegetarian cousin of the caramel braises (kho) cooked in clay pots all over Vietnam, and in the south it is a standard of Buddhist fasting days and a good companion for a pot of rice through the week. Golden fried tofu and chewy shiitake are braised in a dark caramel, soy sauce and coconut water until the sauce turns sticky, salty-sweet and peppery. Serve with steamed rice, a plate of fresh cucumber and a light soup. The usual mistake is letting the caramel go too dark, which makes the whole dish bitter; stop when it is the colour of strong tea. Chef's tip: coconut water gives a rounder sweetness than plain water, and the braise keeps for 3 days in the fridge.

35 minVietnameseVegetarianVegan
by KrazyBadal 0 views

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