Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

216 recipes

SlempSpiced saffron milk

Slemp is the Dutch holiday drink of earlier centuries: on Sinterklaas evening, around New Year and on skating days in the 18th and 19th centuries, a big kettle of milk was simmered with saffron, mace, cinnamon, cloves, lemon peel and a handful of tea leaves, and ladled into cups for family and visitors. Slemp evenings came back into fashion in Amsterdam museums and village fairs, and you can still buy dried 'slempkruiden' spice mixes in old-fashioned shops. The drink is golden, faintly floral from the saffron, warmly spiced and only lightly sweet, with a soft tea background; a spoon of cornflour gives it a slight body. The common mistake is throwing all the spices straight into boiling milk: cloves turn harsh and the milk catches. Steep the spices in the hot milk below the boil instead, then strain. It is ready when it has turned saffron-gold and smells of cinnamon and mace. The tea adds a small amount of caffeine. Chef's tip: soak the saffron in a spoon of warm milk for ten minutes first; the colour spreads more evenly and you need fewer threads.

25 minDutchDrinksGluten free
by KrazyBadal 0 views

BusecaTripe and white bean stew

Buseca arrived in Montevideo with Italian immigrants from Lombardy and became a classic winter dish of Uruguayan bodegones and family kitchens, eaten on cold June and July days. Honeycomb tripe is simmered until tender, then stewed with white beans, pork chorizo, bacon, peppers, tomato and paprika into a thick, warming stew served with crusty bread. Buy tripe that is already cleaned and blanched (dressed). The usual mistake is undercooking the tripe: it needs a full 2 hours, until it's soft enough to cut with a spoon. Slow-cooker option: after step 4, cook on low for 8 hours. Chef's tip: a little grated lemon zest and parsley stirred in at the end lifts the rich, gelatinous sauce.

185 minParaguayanMeatGluten free
by KrazyBadal 0 views

KaasbroodjeCheese puff pastry roll

The kaasbroodje is the Dutch commuter's breakfast: a rectangle of puff pastry wrapped around a log of Gouda, baked until the cheese oozes from the ends. Kiosks in Amsterdam Centraal and bakeries along the Haarlemmerstraat sell them warm all morning, and they get eaten on the platform or on the tram, scattering flakes everywhere. Use a young or medium Gouda for melt, with a little aged one for flavour. Traditional Gouda is often made with animal rennet, so choose one labelled vegetarian (made with microbial rennet) if that matters to you. Chef's tip: seal the ends well and bake with the seam underneath, so the cheese melts inside rather than running onto the tray.

30 minDutchSnacks & Starters
by KrazyBadal 0 views

LekkerbekjeBattered fried whiting

Lekkerbekje means "little treat", and at the haringkarren and fish stalls of the Albert Cuyp and Dappermarkt it is the other big seller next to raw herring: a whole fillet of whiting (or cod) dipped in batter and fried until the coating crackles. It comes in a paper tray with a lemon wedge and a spoon of remoulade, and Amsterdammers eat it for lunch on market days, standing at the counter. The batter here uses sparkling water instead of beer for lightness. Chef's tip: keep the batter ice-cold and mix it only just before frying; the cold against the hot oil is what makes it shatter.

25 minDutchFish
by KrazyBadal 0 views

Ka'i ladrilloPeanut molasses bricks

Ka'i ladrillo — 'monkey brick' in Guaraní — is the sweet sold by vendors on Asunción buses and at country fiestas: roasted peanuts bound in boiled cane molasses and set in brick-shaped blocks, crunchy and dark with a slightly smoky toffee taste. It contains peanuts, so keep it away from anyone with a peanut allergy. The common mistake is taking the syrup off too soon, so the bricks stay sticky and never set. Chef's tip: test the syrup by dropping a little into cold water; it is ready when it sets into a brittle thread that snaps.

40 minParaguayanDessertsVeganGluten free
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

Sándwich de vacíoGrilled flank steak sandwich

Vacío, the flank cut with its layer of fat and membrane, is grilled slowly for a long time at Buenos Aires parrillas, and at the street grills near football grounds and the weekend fairs of Mataderos it ends up sliced into crusty bread for a hearty midday sandwich. Cooked gently, it turns tender and very juicy, with a crisp, salty layer of fat. Chef's tip: grill it membrane side down first for most of the time and do not trim that membrane off; it protects the meat and turns crisp.

120 minArgentinianMeat
by KrazyBadal 0 views

Blote billetjes in het grasWhite and green beans with butter

Dutch grandmothers named this dish 'bare bottoms in the grass' for the pale white beans peeping out between the green ones, and it is a summer weekday supper all over the Netherlands, when runner and French beans are cheap. Green beans and cooked white beans are simmered together, then stirred with butter, a little stock and plenty of pepper, often with boiled potatoes on the side. Many families add bacon or a smoked sausage; this version keeps it vegetarian, so serve it with a fried egg or a vegetarian sausage if you want more. The usual mistake is boiling the green beans until grey: they should stay bright with a slight bite. Chef's tip: a splash of the bean-cooking liquid stirred in with the butter makes a glossy little sauce that clings to everything.

30 minDutchVegetarianGluten free
by KrazyBadal 0 views

Karnemelkse papButtermilk porridge

Karnemelkse pap, made with the buttermilk left over from Dutch farm churning, was breakfast and supper in the Netherlands for centuries, and many older Dutch people still remember it on cold winter mornings. Buttermilk is thickened with flour into a smooth, tangy porridge and eaten hot with stroop (syrup) or brown sugar. The common mistake is pouring cold buttermilk on flour and boiling hard, which splits the porridge into grainy lumps; mix a smooth paste first and keep the heat gentle. Chef's tip: stir constantly with a whisk, especially at the bottom of the pan, until it bubbles once, and it stays silky.

20 minDutchBreakfast & Brunch
by KrazyBadal 0 views

Koffie verkeerdCoffee with extra milk

Order a koffie verkeerd in any Dutch café or bruin café and you get a tall glass that is mostly steamed milk with a strong shot of coffee poured in, the 'wrong' way round compared with a normal black coffee. It is the Dutch morning cup at home and at work, usually with a speculaas biscuit on the saucer. The common mistake is boiling the milk, which makes it taste cooked and kills the foam; heat it only until it steams and small bubbles form at the edge, about 65 °C. Chef's tip: froth the milk by shaking it in a jar with the lid on before warming it in the microwave, and you get café-style foam without a machine.

6 minDutchDrinksGluten free
by KrazyBadal 0 views

Stamppot raapstelenMashed potato with turnip greens

When the first raapstelen (tender young turnip tops) appear at Dutch markets in March and April, families from Groningen to Zeeland make this spring stamppot for supper. Floury potatoes are boiled and mashed in the same pan with butter and hot milk, then the raw, finely cut greens are stirred through so they stay bright, crisp and slightly peppery. It is classic with a vegetarian sausage or a fried egg and a puddle of gravy in a well in the middle. The usual mistake is cooking the greens: they should only wilt from the heat of the mash. Chef's tip: dry the boiled potatoes over the heat for a minute before mashing, so they soak up the milk and butter instead of turning gluey.

35 minDutchVegetarianGluten 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

Capeletis a la CarusoStuffed pasta in cream sauce

Capeletis a la Caruso were created in a Montevideo restaurant in the 1950s and named after the great tenor, and they are still a Sunday lunch favourite in Uruguayan homes: little stuffed pasta hats in a rich sauce of cream, cooked ham (pork), mushrooms and onion, finished with grated cheese. Buy good fresh capeletis or tortellini; the sauce is what you make. The usual mistake is boiling the cream sauce hard, which makes it oily and grainy. Chef's tip: cook the mushrooms in a dry hot pan first until they squeak and brown, before any butter goes in, for a deeper taste.

35 minParaguayanPasta & Noodles
by KrazyBadal 0 views

LampreadoCassava starch cheese fritters

Paraguayan grandmothers fry lampreado on Sunday evenings to eat with a mug of cocido, the toasted yerba mate drink: small pan-fried cakes of cassava starch, egg, milk and grated cheese with a little onion, crisp at the edges and stretchy inside. Some families also make it with leftover meat, but this version is all cheese. Queso Paraguay is set with animal rennet; a vegetarian Parmesan-style cheese plus mozzarella works well. The trap is a batter that is too thick, which gives heavy, gluey cakes. Chef's tip: the batter should drop slowly off a spoon like thick pancake batter; add milk a spoonful at a time until it does.

30 minParaguayanSnacks & StartersGluten free
by KrazyBadal 0 views

Escabeche de polloChicken in vinegar and carrot

Pollo en escabeche is a home classic in Córdoba and Buenos Aires, a legacy of Spanish preserving that Argentines make on a Saturday to eat cold all week. It comes out of the fridge for a picada before the asado, as a summer lunch with a green salad and crusty bread, or packed for a day in the sierras. Chicken is browned, then gently cooked in oil and vinegar with carrot, onion, red pepper, garlic, bay and black peppercorns, and left to rest at least a day. The meat turns tender and lightly tangy, the carrots keep a little crunch, and the oil carries the flavour of bay and pepper. Because garlic sits in oil, safety matters: the liquid is half strong vinegar (at least 5% acidity, never diluted beyond what the recipe says), and the jar always lives in the fridge, never on the shelf. Eat it within 5 days. The common mistake is letting it boil hard, which makes the chicken dry and stringy; it should barely tremble. It is ready the next day, when the chicken tastes seasoned right through and the oil has turned golden. Chef's tip: take it out 20 minutes before serving so the oil melts back to liquid.

65 minArgentinianChickenGluten free
by KrazyBadal 0 views

Sándwich de bondiolaGrilled pork shoulder sandwich

Along the Costanera Sur riverside in Buenos Aires, beside the Reserva Ecológica, the carritos have grilled for cyclists, walkers and taxi drivers for generations, and the bondiola sandwich is their pride: a thick pork shoulder steak, marbled and juicy, grilled until charred and laid in a crusty roll with chimichurri and salsa criolla. Weekend afternoons are the busiest. Chef's tip: leave the fat on the steak and turn it only once; the fat bastes the meat and the crust is the best part.

40 minArgentinianMeat
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

Gevulde koekAlmond-filled cookie

A gevulde koek is two discs of short, buttery dough sandwiching a thick layer of almond paste (spijs), glazed with egg and crowned with half an almond. Every Amsterdam bakery has a stack of them, and they are the classic koffie snack at about eleven in the morning, or something to eat on the bike home from the Noordermarkt. The pastry is crumbly and the middle soft, fragrant and lemony. It contains wheat, egg, milk and almonds. Chef's tip: make the almond paste a day ahead; it firms up and is much easier to shape into neat discs.

60 minDutchBaking
by KrazyBadal 0 views

Guiso de fideosBeef and pasta stew

Guiso de fideos is the winter weeknight stew of Argentina, cooked in Buenos Aires flats and on estancias alike, and as loved by children as by grandparents. Beef, potatoes and vegetables simmer in a light tomato and sweet-paprika broth, then short pasta cooks straight in the pot and thickens it into something between a soup and a stew. Serve it in deep plates with crusty bread and grated cheese for those who want it. The usual mistake is adding the pasta too early, so it swells and turns mushy; it goes in only for the last 10–12 minutes. Chef's tip: cut the beef into small cubes, about 2 cm, so it is tender in under an hour.

75 minArgentinianMeat
by KrazyBadal 0 views

Anijsmelk (aniseed milk)

When the canals of Friesland freeze hard and the whole of the Netherlands goes out on skates, koek-en-zopie stalls appear on the ice selling erwtensoep, warm sausage and steaming cups of anijsmelk. At home it is a winter bedtime drink for children and grandparents alike, made either by crushing aniseed into simmering milk or, as many Dutch families do, by stirring in anijsblokjes, sugar cubes flavoured with aniseed. It tastes softly sweet and liquorice-like without being sharp, and it is smooth and warming, with a faint warmth on the tongue. The common mistake is boiling the milk: it rises over the pan, scorches on the base and forms a thick skin. Heat it slowly and stop when tiny bubbles appear around the edge. It is ready when the milk smells clearly of anise after steeping and has turned faintly ivory. Anise seeds are sold in spice shops; in a pinch use one star anise, though it tastes stronger and less sweet. There is no caffeine, which is why Dutch parents serve it at bedtime. Chef's tip: crush the seeds just before using, the oils fade quickly once ground.

10 minDutchDrinksGluten free
by KrazyBadal 0 views

AppelflapApple puff pastry

An appelflap is the snack Amsterdammers pick up at the bakery counter or the Albert Cuyp market on a grey afternoon: a triangle of flaky puff pastry, packed with soft cinnamon apple and plump raisins, its top crackling with sugar. You eat it from a paper bag on a bench by the canal, or with a coffee at about four o'clock, and the filling is always hotter than you expect. Chef's tip: cook the apple filling first and let it cool completely; warm filling melts the butter in the pastry and you lose the layers.

60 minDutchBaking
by KrazyBadal 0 views

AppelstroopApple syrup

In Dutch and Belgian Limburg, appelstroop is spread on brown bread at breakfast, often under a slice of Gouda, and it goes into the Limburg sour stew zoervleis. It is nothing but apples (with a few pears) cooked to a pulp, pressed and boiled down for hours into a glossy, almost black syrup that tastes sweet, sharp and faintly of caramel. The common mistake is stopping too early: until it coats a cold plate and holds a line, it is apple juice, not stroop. Chef's tip: in the last half hour stir constantly and lower the heat, because the thick syrup catches and burns in seconds.

260 minDutchBasicsVeganGluten free
by KrazyBadal 0 views

Morcipán (blood sausage roll)

At any Buenos Aires asado, and at the street grills outside football grounds like La Bombonera in La Boca, the choripán has a twin: the morcipán, a soft, rich morcilla split and laid in crusty bread. Argentine morcilla is a pork blood sausage with pork fat, onion and spices, sometimes with nuts or raisins, and it grills to a crisp skin around a soft, spoonable centre that tastes deep and slightly sweet. A sharp chimichurri cuts through it. Chef's tip: grill it over a gentle heat and turn it carefully with tongs; on a fierce grill the casing splits and the filling runs out.

25 minArgentinianFast Food
by KrazyBadal 0 views

Buñuelos de algasSea lettuce fritters

On the beaches of Rocha, from La Paloma to Punta del Diablo, vendors walk the sand with baskets of hot buñuelos de algas: puffy, salty fritters speckled green with sea lettuce, eaten with a squeeze of lemon. Use dried sea lettuce or mixed seaweed flakes from a shop, or fresh sea lettuce only from a seller who harvests clean water; never pick it from a harbour or near drains. The usual mistake is frying in oil that isn't hot enough, so the fritters soak it up and turn greasy. Chef's tip: rest the batter for 15 minutes so the seaweed softens and the fritters puff more.

35 minParaguayanSnacks & Starters
by KrazyBadal 0 views

Showing 24 of 216 recipes

Show more recipes

Page 1 of 9