Recipes

All recipes

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

Filters (7)

562 recipes

Australian rissoles

On Australia Day, 26 January, backyards fill with the smell of the barbie, and rissoles are as much a part of it as sausages: thick, homely patties of beef mince, grated onion, breadcrumbs and a splash of sauce, fried or grilled until browned. They are served with gravy and mash in winter, or in a bread roll with tomato sauce and salad on a summer afternoon. Some families now mark the day as a quieter long weekend, but the rissoles stay. Chef's tip: squeeze the grated onion dry, or the patties go soft and break on the grill.

35 min

Australian Meat

by KrazyBadal 0 views

Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle Eastern Soups

by KrazyBadal 0 views

KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle Eastern Breads & Parathas

by KrazyBadal 0 views

Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 min

Argentinian Meat

by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 min

Paraguayan Breads & Parathas

by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 min

Paraguayan Desserts

by KrazyBadal 0 views

Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 min

Paraguayan Meat

by KrazyBadal 0 views

Marara (cooked version)Offal salad with peanut butter

On the morning of Eid al-Adha in Sudan, the fresh liver, lung, tripe and kidney of the sacrificed lamb are chopped and dressed with onion, lime, hot chilli and peanut butter and eaten straight away as marara, traditionally raw. Raw offal can carry harmful bacteria and parasites, so this version briefly cooks the liver and kidney and uses pre-cooked tripe, then dresses them warm so the tangy, nutty, fiery flavours stay the same. The traditional raw dish is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: chop the cooked offal small and dress it while still warm so it soaks up the lime.

40 min

Sudanese Meat

by KrazyBadal 0 views

Mứt bí (candied winter melon)

Pale as rice paper and crunchy at the edge, mứt bí is one of the cheapest and best-loved sweets on the Tết candy tray all over Vietnam; its white colour stands for a clean, bright start to the year. The melon is first firmed in clear lime water made with food-grade slaked lime (vôi ăn, calcium hydroxide, sold for pickling), which sets the outside so the batons stay crisp while the sugar soaks in. If you would rather not use lime, a quick blanch and longer drying gives a softer but still delicious result. Serve with green tea, or with candied ginger and coconut. Chef's tip: choose an old, heavy winter melon with a dusty white skin; young ones are watery and collapse in the syrup.

240 min

Vietnamese Desserts

by KrazyBadal 0 views

Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 min

Argentinian Desserts

by KrazyBadal 0 views

Bánh in (pressed rice-flour cakes)

Bánh in, literally 'printed cakes', come from Huế and central Vietnam, where they are stacked on the Tết altar for the ancestors and later shared with guests; the moulds stamp flowers or the characters for luck and longevity into each cake. The dough is just toasted glutinous rice flour bound with fragrant syrup, so the cakes are crumbly-soft, melt in the mouth and taste nutty, with a smooth mung bean heart. Serve them with jasmine or artichoke tea. Any wooden or plastic mooncake mould of about 40 g works. Chef's tip: let the pressed cakes rest overnight in a closed tin; they firm up and the flavour of the toasted flour deepens.

60 min

Vietnamese Desserts

by KrazyBadal 0 views

Mứt tắc (candied kumquats)

In the south, potted kumquat trees heavy with fruit stand at the door for Tết, because their round gold fruit promises plenty; mứt tắc brings that same luck to the candy tray. Each fruit is slit, gently pressed to push out the seeds and juice, firmed briefly in clear water made with food-grade slaked lime (vôi ăn), then candied until glossy and amber, with a chewy skin and a pleasant bitter-sweet edge. A no-lime method is given too. Serve with strong tea, or drop a fruit into hot water with honey for a soothing drink. Chef's tip: blanch the fruit twice in fresh water before candying; it tames the bitterness without losing the perfume.

240 min

Vietnamese Desserts

by KrazyBadal 0 views

Chè kho (mung bean fudge pudding)

On New Year's Eve and the last days of Tết, Hanoi families place a plate of chè kho on the ancestors' altar: a smooth, golden mung bean fudge whose sweetness asks for a gentle, prosperous year. 'Kho' means cooked down dry, and that is the whole technique, stirring the bean purée with sugar until it becomes a thick, glossy paste that can be cut. It tastes nutty and delicately floral from grapefruit-blossom water, with a crunch of sesame on top. Serve small slices with lotus or green tea. Chef's tip: use a heavy non-stick pan and a wooden spoon, and never leave it; the paste catches in seconds once it thickens.

75 min

Vietnamese Desserts

by KrazyBadal 0 views

Dưa hành (pickled shallots)

In northern Vietnam the saying goes that fatty pork, pickled shallots and red couplets make Tết, and dưa hành is that pickled shallot. It is not the same thing as southern củ kiệu: kiệu are slim scallion bulbs pickled sweet and mild, while dưa hành uses round purple shallots (hành tím) that sit in a salty brine for a few days, turning faintly sour, crunchy and pleasantly pungent. Their bite cuts through sticky bánh chưng, pork in aspic and pressed pork rolls, which is exactly why every northern family makes a jar. Chef's tip: soak the unpeeled shallots in warm water first; the skins then slip off in seconds and your eyes stay dry.

30 min

Vietnamese Sides

by KrazyBadal 0 views

Nộm su hào (kohlrabi and carrot salad)

When the Tết table in northern Vietnam fills with sticky rice cakes, pork in aspic and boiled chicken, a plate of nộm su hào brings freshness and balance, and its bright colours are a cheerful sign for the new year. Kohlrabi is at its sweetest in the northern winter, so it is shredded with carrot, salted to draw out water and dressed with fish sauce, lime, sugar, garlic and chilli, then finished with roasted peanuts and Vietnamese herbs. It is crisp, juicy and tangy; serve it beside rich meats or bánh chưng. For a vegetarian version, a soy dressing is given in the last step. Chef's tip: squeeze the salted vegetables really dry, or the dressing turns watery and dull.

30 min

Vietnamese Salads

by KrazyBadal 0 views

Bánh thuẫn (Tết sponge cakes)

In Huế and across the south, bánh thuẫn are baked in small flower-shaped moulds for the Tết table and ancestor offerings; the top splits open like a blossom as it bakes, and a well-cracked cake is said to bring a year that blooms. They are dairy-free, made only of eggs, sugar and flour, so the texture is springy inside with a golden, crisp rim, a little like a madeleine but airier. Children love them, and they keep in a tin for days, ready for visitors with tea. Chef's tip: heat the oiled moulds in the oven before filling; the batter hitting hot metal is what makes the tops crack into petals.

45 min

Vietnamese Baking

by KrazyBadal 0 views

Thịt đông (pork in aspic)

Thịt đông is a dish of the cold northern Tết, when families once left bowls of simmered pork outside overnight to set; today the fridge does the job. Pork hock and pork skin are cooked gently with shallots, fish sauce and black pepper until the meat is tender and the broth is rich in natural gelatine, then wood ear mushrooms are added for crunch and everything sets into a clear, wobbly jelly. It is eaten cold, cut into wedges, with hot rice, bánh chưng and a bowl of pickled shallots to cut the richness. No gelatine powder is needed. Chef's tip: keep the pot at a bare simmer and skim often; a rolling boil clouds the jelly.

240 min

Vietnamese Meat

by KrazyBadal 0 views

Bánh tổ (Hội An New Year cake)

In Hội An and the rest of Quảng Nam, families steam bánh tổ for Tết and place it on the ancestors' altar; its name echoes 'tổ', the ancestors, and its slow-cooked sweetness is a wish for a smooth, sweet year. The cake is like a darker, ginger-scented cousin of Chinese nian gao: dense, chewy and glossy, with toasted sesame on top. Eat it in thin slices at room temperature, or fry slices until crisp outside and molten within, and serve with tea or sandwiched in rice crackers as locals do. Chef's tip: keep the water at a steady simmer and top it up with boiling water; a steamer that boils dry is the only real way to ruin this cake.

300 min

Vietnamese Desserts

by KrazyBadal 0 views

Kẹo mè xửng (Huế sesame peanut chews)

No one leaves the old imperial city of Huế without a box of kẹo mè xửng, the soft sesame chew sold on Đông Ba market stalls and handed out at Tết and on family visits. Rice malt syrup and sugar are cooked with a little tapioca starch into a glossy, stretchy mass, chopped peanuts are folded in, and the slab is pressed between layers of toasted sesame. It chews like a soft toffee, nutty and gently sweet, and the sesame gives every square a roasted fragrance. Serve squares with hot lotus or green tea after dinner. The candy is naturally egg-free: tapioca starch gives it its springy chew and the malt syrup binds it, so nothing else is needed. Chef's tip: oil your knife and cut while the slab is just warm. The common mistake is adding the starch slurry without stirring hard, which leaves white lumps through the candy.

75 min

Vietnamese Desserts

by KrazyBadal 0 views

Giò thủ (pressed pork roll)

Giò thủ is a northern Tết classic, a mosaic roll made from pork ear, pork tongue and boneless pork cheek meat with crunchy wood ear mushrooms and plenty of black pepper. Using these cuts is an old way of honouring the whole animal at the year's biggest feast, and the roll's neat round slices are a wish for a complete, well-ordered year. The pieces are boiled, sliced, stir-fried with fish sauce and packed hot into banana leaf, where their natural gelatine binds them as they cool. Every slice is crunchy, chewy and peppery; serve with pickled shallots, fish sauce with lime and chilli, and bánh chưng. Chef's tip: pack and press the filling while it is still very hot; once it cools the gelatine sets and the roll will not hold together.

240 min

Vietnamese Meat

by KrazyBadal 0 views

Canh bóng (Hanoi puffed pork skin soup)

Canh bóng is the showpiece soup of the Hanoi Tết feast tray: a clear pork bone broth full of colour, with carrot flowers, cauliflower, snow peas and mushrooms floating beside pork meatballs, prawns and bóng bì, the puffed dried pork skin that soaks up broth like a sponge. Its many ingredients stand for abundance, and its clarity for a clean start to the year. It is light yet deeply savoury, served with rice and the rest of the feast. Buy bóng bì ready-puffed in packets from Vietnamese grocers. Chef's tip: soak and squeeze the pork skin in warm ginger water twice; it removes the frying oil so the broth stays sparkling.

90 min

Vietnamese Soups

by KrazyBadal 0 views

Xôi vò (mung bean coated sticky rice)

Xôi vò is a Hanoi sticky rice offered at the altar for Vu Lan, the Buddhist full moon of the seventh lunar month when people honour their parents and ancestors, and again on the first days of Tết. Unlike most xôi, it is not a sticky mass: 'vò' means rubbed, and the soaked rice is rubbed with crumbled mung bean so each grain steams up separate, glossy and pale gold. It tastes mild, nutty and lightly salty, and is eaten with chè (sweet soup), a little sugar, or toasted sesame salt. Chef's tip: crumble the warm mung bean paste through a coarse sieve; fine, dry crumbs are what keep the grains apart.

90 min

Vietnamese Rice & Grains

by KrazyBadal 0 views

Kẹo dừa (Bến Tre coconut candy)

Bến Tre, in the Mekong Delta, is coconut country, and its workshops turn out mountains of kẹo dừa, the chewy coconut candy that Vietnamese families put on the Tết tray and bring home as a souvenir from the south. Thick coconut milk is boiled with sugar and rice malt syrup until it becomes a soft, pale caramel that tastes of toasted coconut and a little salt. Each piece is cut into a small bar and wrapped in a sheet of paper-thin edible rice paper, which melts on the tongue. Offer them with green tea, or at the end of a family meal. The candy is naturally egg-free: the long boil reduces the coconut milk until its own fat and solids, with the malt syrup, set it to a chew. Chef's tip: use a wide heavy pan and stir right across the base without stopping; the common mistake is walking away, which scorches the coconut solids and leaves brown specks and a bitter edge.

60 min

Vietnamese Desserts

by KrazyBadal 0 views

Thịt heo ngâm mắm (fish-sauce cured pork)

In southern Vietnam a jar of thịt heo ngâm mắm is prepared a week before Tết so that hosts always have something ready when relatives drop by; the jar full of pork is a sign of a well-stocked home in the new year. Pork belly is boiled until fully cooked, then submerged in a boiled and cooled brine of fish sauce, sugar, garlic and chilli, where it turns amber, savoury-sweet and firm enough to slice paper thin. Serve it with steamed rice, pickled mustard greens or củ kiệu, and fresh herbs. Chef's tip: make sure the belly and the brine are both completely cold before they meet, and keep the jar in the fridge throughout.

65 min

Vietnamese Meat

by KrazyBadal 0 views

Showing 24 of 562 recipes

Show more recipes

Page 1 of 24