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517 recipes

ÆggekageBacon and tomato pan omelette

Æggekage, 'egg cake', is a thick Danish pan omelette set slowly under a lid and served straight from the pan, topped with crisp strips of bacon (pork), slices of tomato and a shower of chives. It is a long-loved lunch and quick evening meal from Copenhagen to Jutland, eaten with dark rye bread and a dab of strong mustard. The common mistake is cooking it over high heat, which makes the base leathery and brown before the top sets; keep the heat low and be patient. Chef's tip: a spoonful of flour whisked into the milk gives the æggekage its traditional soft, almost custardy body that holds when sliced.

20 minScandinavian Breakfast & Brunch

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 min

Argentinian Pasta & Noodles

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 min

Peruvian Fish

by KrazyBadal 0 views

GubbröraEgg and anchovy spread

Gubbröra, 'old man's mix', is a Swedish classic for the smörgåsbord and the Friday-night snack plate: chopped hard-boiled eggs folded with Swedish anchovies, red onion, dill and chives in sour cream, piled onto dark rye bread or crispbread. It is found on Midsummer and Christmas tables but is quick enough for a light supper any evening. Swedish 'ansjovis' are sprats cured in a sweet spiced brine, milder than Mediterranean salted anchovies; if you use those, halve the amount. The usual mistake is mixing the eggs while still warm, which turns the whole thing into a sloppy paste, so cool them in iced water first. Chef's tip: chop eggs and anchovies by hand into rough 5 mm pieces for a spread with texture.

20 minScandinavian Snacks & Starters

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 min

Austrian Baking

by KrazyBadal 0 views

Finska pinnarAlmond butter fingers

Despite the name, 'Finnish sticks' are a Swedish fika favourite, one of the classic 'seven kinds of cookies' that a proper Swedish host once laid out for coffee guests. The dough is rich and short, flavoured with ground almonds; it is rolled into ropes, brushed with beaten egg and coated in crunchy pearl sugar and chopped almonds, then cut into fingers. They are quick, need no cutters, and look neat on a plate with cinnamon buns and a pot of coffee. The egg is only the glue for the topping; brushing with milk works too if you want them egg-free. Chef's tip: cut the ropes into fingers before baking, with one decisive press of a sharp knife; sawing tears the soft dough and knocks off the sugar.

45 minScandinavian Baking

by KrazyBadal 0 views

KantarelltoastChanterelle toast

Kantarelltoast is the dish Swedes wait all year for: in August and September, after a day picking golden chanterelles in the forests from Småland to Norrland, they fry them in butter with shallot, add a splash of cream and pile them on toast for a quick supper or starter. The mushrooms are peppery and almost apricot-scented, and the cream turns them silky. If you forage, only eat mushrooms you are certain of; shop-bought chanterelles are safest. The most common mistake is washing chanterelles under the tap, which makes them soggy; brush them clean and dry-fry them first to drive off their water. Chef's tip: a little grated Västerbotten-style hard cheese on top is classic, but check it is made with vegetarian rennet.

15 minScandinavian Snacks & Starters

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 min

Peruvian Fish

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 min

Peruvian Pasta & Noodles

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PyttipannaPotato and meat hash

Pyttipanna, 'small pieces in a pan', is Sweden's great leftover dish: diced potatoes, onion and whatever cooked meat is left from Sunday (roast beef, ham or sausage, often pork) fried together until crisp, then served with a fried egg on top and pickled beetroot on the side. It is a weekday lunch in every Swedish home and canteen, and a well-known hangover breakfast. The mistake that leaves it pale and steamed is putting everything in the pan at once; the potatoes need a head start to brown before the meat goes in. Reheat the leftover meat until it is steaming hot right through (74 °C). Chef's tip: cut potatoes, onion and meat into the same 1 cm dice, so every forkful has a bit of each.

30 minScandinavian Meat

by KrazyBadal 0 views

Stuvade makaronerCreamy macaroni

Stuvade makaroner is a Swedish childhood classic, cooked on weekday evenings all over the country: small macaroni simmered in milk with butter and a grating of nutmeg until thick and creamy, served beside meatballs, sausages or, for a vegetarian plate, fried halloumi or eggs and a spoonful of lingonberries. It is mild, comforting and made in one pan. The most common mistake is cooking on too high a heat, so the milk catches and burns on the bottom; keep it at a gentle simmer and stir often. Chef's tip: boil the macaroni in water for 3 minutes first, then finish in the milk, so it cooks evenly without the sauce turning gluey.

20 minScandinavian Sides

by KrazyBadal 0 views

Korv StroganoffSausage in tomato cream sauce

Korv Stroganoff is Swedish family food from the 1970s that children still ask for: strips of falukorv, a mild, smooth pork-and-beef sausage, browned with onion and simmered in a pink sauce of tomato purée, mustard and cream. It is a 25-minute weeknight dinner across Sweden, served over boiled rice with a grated carrot or cucumber salad. Falukorv is already cooked, so it only needs heating until piping hot; the common mistake is boiling the cream sauce hard, which can split it and toughen the sausage. Check the sausage label if you need it gluten free; Polish kielbasa or a mild smoked sausage works if you can't find falukorv. Chef's tip: brown the sausage strips properly before adding liquid, because that caramelised edge is where the flavour comes from.

25 minScandinavian Meat

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 min

Argentinian Salads

by KrazyBadal 0 views

VaniljekranseVanilla almond butter rings

No Danish Christmas tin is complete without vaniljekranse, the ridged rings of buttery vanilla dough with finely ground almonds that snap and then melt. Many homes in Denmark make dozens in December, traditionally pressing the dough through a mincer fitted with a star plate to make long ribbons, then curling them into wreaths; a piping bag with a large star nozzle does the same job. They are eaten with coffee, gløgg or a glass of cold milk, and are a favourite for children to help shape. Some recipes leave out the egg, and a spoonful of milk works just as well here. Chef's tip: chill the piped rings on the tray for 15 minutes before baking so the ridges stay sharp; dough that is too warm is the trap, because the rings spread and lose their pattern.

58 minScandinavian Baking

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 min

Argentinian Baking

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 min

Argentinian Baking

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 min

Peruvian Breads & Parathas

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LimpaSweet orange and fennel rye loaf

Sweet, fragrant and a little dark, limpa is the soft rye loaf that Swedes slice thinly for breakfast and stack high on the Christmas julbord. Dark syrup gives it a gentle sweetness and a deep brown crumb, while orange zest, fennel and anise make the whole kitchen smell festive. The Christmas version, vörtlimpa, is made with wort or dark beer; this everyday loaf uses milk instead, so there is no alcohol. Eat it with butter and a sharp aged cheese, with marmalade, or with pickled beetroot and egg on the smörgåsbord. Rye dough is sticky by nature, and working in extra flour until it feels like wheat dough is the classic mistake that bakes a heavy brick; oil your hands instead. Chef's tip: brush the loaves with syrup and water the moment they come out of the oven, which gives them their soft, glossy, slightly sticky crust.

180 minScandinavian Breads & Parathas

by KrazyBadal 0 views

Hot dogs in lompe (pølse i lompe)

On 17 May, Norway's Constitution Day, children parade with flags and then queue for pølse i lompe: a hot sausage wrapped in a soft, thin potato flatbread instead of a bun, with ketchup, mustard and sometimes crisp onions. The same snack turns up at every football tournament and birthday. Home-made lompe take a little time but freeze well; this recipe makes 8. It contains gluten and milk. Chef's tip: mash the potatoes while hot and let the dough cool completely before kneading in the flour, or it turns gluey.

60 minScandinavian Fast Food

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 min

Austrian Baking

by KrazyBadal 0 views

Bløtkake (Norwegian cream cake)

Bløtkake, 'soft cake', is what Norwegian families bake for children's birthdays, confirmations and above all 17 May, Constitution Day, when it is decorated with strawberries and blueberries. A light sponge is split into three, moistened with juice and layered with whipped cream and berries until it is soft enough to cut with a spoon. It contains egg, milk and gluten. For small children, quarter blueberries and halve strawberries. Chef's tip: assemble it at least four hours ahead; the cake needs time to soak and soften.

70 minScandinavian Baking

by KrazyBadal 0 views

Kagemand (Danish birthday cake man)

In Denmark, no child's birthday is complete without a kagemand or kagekone: a big cake shaped like a boy or girl, made from soft, cardamom-scented yeast pastry filled with vanilla custard and remonce, then iced and decorated with sweets and Danish flags. The birthday child traditionally cuts the head off first while everyone shrieks. It contains milk, egg and gluten. Chef's tip: draw the figure on baking paper first and shape the dough on top, so arms and legs stay in proportion.

175 minScandinavian Baking

by KrazyBadal 0 views

Fiskeboller i hvit saus (fish balls in white sauce)

Fiskeboller i hvit saus, pale, pillowy fish balls in a white sauce with carrots and boiled potatoes, is the gentle midweek dinner of Norwegian childhood. Making the fish balls at home means you control the salt and can be sure every bone is out: they are just white fish, milk, potato starch and a little nutmeg, poached until soft and springy. It contains fish, milk and gluten (wheat flour in the sauce). Chef's tip: keep the fish and milk cold while blending, and the fish balls come out light rather than rubbery.

45 minScandinavian Fish

by KrazyBadal 0 views

Fiskegrateng (Norwegian fish and macaroni gratin)

Fiskegrateng, a baked gratin of flaked white fish and macaroni in a thick nutmeg-scented white sauce, is classic Norwegian family food and a favourite way to get children to eat fish, served with grated raw carrot on the side. It is soft, creamy and mild, with a crisp crumb on top, and this version uses no added salt for toddlers from a year old. It contains fish, milk, egg and gluten (pasta, flour and breadcrumbs). Chef's tip: let the white sauce cool a little before whisking in the egg yolks, so they thicken it smoothly instead of scrambling.

60 minScandinavian Fish

by KrazyBadal 0 views

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