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659 recipes

Łamańce z makiem (wafers in sweet poppy-seed milk)

In Podlasie and across eastern Poland, Christmas Eve supper, Wigilia, is meatless, and among the twelve dishes on the table is a bowl of łamańce: thin, crisp wafers broken into milk that has been turned grey-blue with ground poppy seed and sweetened with honey. Poppy seed stands for plenty in the coming year. The wafers soften at the edges but stay crunchy in the middle, and the milk tastes nutty and gently sweet. Serve it at room temperature or slightly warm, at the end of the meal. Bakery łamańce are not always egg-free; these are, a simple dough of flour, water and oil with a pinch of baking powder that bakes crisp without any binding. Chef's tip: roll the dough paper-thin, almost see-through; the common mistake is leaving it thick, which bakes into hard crackers that never soak up the poppy milk.

60 minPolishDesserts
by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 minPeruvianSoupsGluten freeSpicy
by KrazyBadal 0 views

Helado de dulce de leche (Buenos Aires dulce de leche ice cream)

Dulce de leche is the flavour Buenos Aires heladerías are judged by, and on a summer night the queues at neighbourhood ice-cream shops stretch out onto the pavement well after dinner. Locals order it plain, with a ripple of extra dulce de leche (dulce de leche granizado adds chocolate flakes), often by the kilo to take home. It is dense, chewy and deeply caramel. This home version is egg-free with no custard: a little cornflour cooked into the milk thickens it the way yolks would, and the dulce de leche itself is milk and sugar cooked down, its sugar and milk solids keeping crystals tiny so it stays smooth and scoopable. Churn it, or still-freeze and stir it every 45 minutes. Chef's tip: chill the extra dulce de leche before rippling it in; the common mistake is folding in a warm one, which melts into the ice cream instead of leaving ribbons.

295 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Bób z koperkiemBroad beans with butter and dill

All over Poland, from Kraków's market stalls to allotments outside Warsaw, the short broad bean season in June and July means bowls of bób z koperkiem: young beans boiled in their pale skins, tossed with melted butter, dill and salt, and eaten with your fingers on summer evenings. You squeeze each bean out of its skin with your teeth, or eat the skin too if the beans are very young. A generous bowl of 300 g beans gives about 22 g of protein, all from the broad beans. The most common mistake is overcooking: the skins burst and the beans turn grey and floury. Chef's tip: add a pinch of sugar to the cooking water along with the salt, as Polish cooks do; it keeps the beans sweet and bright.

15 minPolishSnacks & StartersGluten free
by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
by KrazyBadal 0 views

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 minPeruvianSoupsGluten free
by KrazyBadal 0 views

Makówki (Silesian poppy-seed bread pudding)

Makówki are a must on the Christmas Eve table in Silesia, around Katowice and Opole, made the day before so they are ready when the first star appears. Slices of stale white rolls are soaked in sweet milk and layered with a thick mass of ground poppy seed cooked with honey, butter, nuts, raisins and candied peel, then left overnight to settle into a soft, moist, spoonable pudding. It tastes of honey and nuts, rich and not too sweet. Serve it cold, scooped from the dish. Use plain eggless white rolls (kajzerki or a basic white loaf), not brioche or challah, which are enriched doughs. The pudding is otherwise naturally egg-free: the soaked bread and the sticky poppy mass bind each other as they chill, so nothing else is needed. Chef's tip: grind the scalded poppy seed twice until it looks like wet paste; the common mistake is grinding it once, which leaves it gritty and bitter.

330 minPolishDesserts
by KrazyBadal 0 views

Młode ziemniaki z koperkiem (new potatoes with dill)

In June, when the first new potatoes reach Polish markets, many families make a whole supper of them: thin-skinned potatoes boiled, tossed in melted butter and a fistful of chopped dill, with a glass or bowl of cold kefir or buttermilk alongside. It is simple, early-summer country food, and it also sits next to fried eggs or cucumber salad. The common mistake is peeling them or boiling them hard; new potatoes should be scrubbed only and simmered gently, or they split and go watery. Chef's tip: add the dill only once the potatoes are off the heat, so it stays bright green and fresh-tasting.

25 minPolishSidesGluten free
by KrazyBadal 0 views

Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 minArgentinianPasta & Noodles
by KrazyBadal 0 views

Placki z cukinii (Polish courgette fritters)

Every Polish allotment produces more courgettes in August than anyone can eat, and placki z cukinii is how the glut becomes a weeknight dinner: grated courgette bound with egg, a little flour and plenty of dill, fried into golden, soft-centred fritters. They are eaten hot with a spoon of sour cream or a garlicky yogurt dip, and leftovers go into lunchboxes the next day. The mistake that ruins them is skipping the squeeze: courgette is mostly water, and unwrung it makes a loose batter that spits in the pan and fries up soggy. Chef's tip: salt the grated courgette and leave it for 10 minutes while you get everything else ready, then wring it hard in a clean tea towel.

30 minPolishVegetarian
by KrazyBadal 0 views

Tarta de coco y dulce de lecheCoconut and dulce de leche tart

Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.

75 minArgentinianBaking
by KrazyBadal 0 views

Torta de ricotaLemon ricotta tart

Italian families brought ricotta tarts to Buenos Aires and Rosario, and torta de ricota is now as Argentinian as mate: every panadería has one in the window, with a lattice of sweet, crumbly masa frola over a pale, lemon-scented ricotta filling. It is cut into wedges for the merienda, the late-afternoon snack, or for a birthday where nobody wants a heavy cake. The texture is light and slightly grainy rather than silky, and the pastry tastes of butter and vanilla. Wet ricotta is the biggest risk, giving a weeping, soggy tart. Chef's tip: drain the ricotta overnight in the fridge in a sieve lined with a cloth, and add a few raisins only if they have been soaked, or they draw moisture from the filling.

90 minArgentinianBaking
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 minArgentinianSaladsGluten free
by KrazyBadal 0 views

Gzik (Poznań quark with radish and chives)

Gzik is a Poznań favourite, so much a part of Greater Poland that the region's potato-and-quark supper, pyry z gzikiem, has its own festival. Soft white quark is beaten with sour cream, then mixed with chopped radish, onion and chives into a cool, tangy, crunchy spread that is spooned over hot boiled potatoes in their skins, or onto rye bread for breakfast. The most common mistake is using dry, crumbly quark without loosening it, which gives a pasty gzik; it should be smooth and just spoonable. Quark and sour cream are made without rennet, so this is a good vegetarian choice. Chef's tip: salt the chopped radish and onion only at the last minute, so they stay crisp instead of weeping into the cheese.

30 minPolishChutneys & DipsGluten free
by KrazyBadal 0 views

Jajecznica (Polish scrambled eggs)

Jajecznica is what a Polish household cooks when there are ten minutes and a box of eggs: soft, large curds stirred slowly in plenty of butter, sometimes with a little onion softened first and always with a shower of chives. It turns up at weekend breakfasts with bread and sliced tomato, and just as often as a light supper after work. The usual mistake is a pan that is too hot, which turns the eggs rubbery and weepy before they have had a chance to go creamy. If you are cooking for anyone pregnant, very young, older or otherwise vulnerable, cook the curds until no liquid egg remains. Chef's tip: take the pan off the heat while the eggs still look slightly underdone; they finish setting on the way to the plate.

10 minPolishBreakfast & BrunchGluten free
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

JagodziankiBlueberry crumble buns

When the forest blueberries (jagody) arrive in July, Polish bakeries start selling jagodzianki by the trayful, and queues form for them warm. Each oval bun is soft, buttery yeast dough wrapped around a juicy pocket of blueberries, topped with a crunchy butter crumble and sometimes a drizzle of icing. They are a summer treat for the beach, the train or an afternoon with coffee, and children eat them by the bagful, staining their fingers purple. Berries tossed in sugar alone burst through the seams; the potato starch thickens the juice so it stays inside. Chef's tip: pinch the seams very firmly and set the buns seam side down, then press the crumble on with your palm so it sticks to the egg wash.

145 minPolishBaking
by KrazyBadal 0 views

Cebularz lubelskiOnion and poppy seed flatbread

Lublin's bakers have topped flat rounds of yeast dough with onion and poppy seed since at least the nineteenth century, when the city's Jewish bakeries sold them as "cebulnik"; today cebularz lubelski is a protected regional speciality and a street snack sold warm from bakery windows across eastern Poland. The base is a soft, slightly sweet enriched dough, the centre thin and the rim puffed, and the onion bakes until tender, sweet and just catching at the edges. Eat one warm on its own, with a glass of kefir, or alongside a bowl of soup. Wet onion is the downfall here: salt it, wait, then squeeze out the juice, or the middle turns soggy. Chef's tip: press the centres really thin with your fingertips just before topping; if they puff back up, the onion slides off.

143 minPolishBreads & Parathas
by KrazyBadal 0 views

Kisiel (Polish fruit jelly drink)

Kisiel is a Polish childhood staple served in school canteens and at home after school, warm in winter and chilled in summer, somewhere between a thick drink and a soft jelly. Home-made versions use fruit or juice thickened with potato starch, without the bright colours of packet mixes. This one uses mixed berries and only a little sugar. None of the common allergens are in it. Chef's tip: always mix the starch with cold water first and pour it into the boiling fruit while stirring; added dry, it forms lumps that never dissolve.

15 minPolishDessertsVeganGluten free
by KrazyBadal 0 views

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