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387 recipes

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

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

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

BizcochueloPlain whisked sponge cake

Nearly every Argentine birthday torta starts life as a bizcochuelo: a tall, plain sponge of eggs, sugar, flour and cornflour, with no butter and no baking powder, lifted only by long whisking. Grandmothers bake it on Sunday to split into three and fill with dulce de leche and whipped cream, or eat it plain in the afternoon with mate. The crumb is fine, dry-ish and airy, made to soak up syrup. Opening the oven in the first 20 minutes is the classic way to flatten it, so leave the door shut. Chef's tip: whisk until the mixture reaches 'punto letra', thick enough that a ribbon drawn on the surface holds its shape for a few seconds; that takes a good 8–10 minutes with an electric mixer, and warm eggs get there faster.

55 minArgentinianBaking
by KrazyBadal 0 views

ErdäpfelstrudelSavoury potato strudel

Austrians, especially in the Mühlviertel of Upper Austria and the Waldviertel, make savoury strudels as often as sweet ones, and Erdäpfelstrudel is a farmhouse favourite for a meatless Friday or a cold evening. Thin pastry wraps a filling of potatoes, fried onion, sour cream, marjoram and parsley, baked until crisp and golden and sliced with a green salad or a dill and sour-cream dip. Bought filo makes it easy at home. The mistake to avoid is a wet filling, which turns the pastry soggy underneath. Chef's tip: cool the filling completely before rolling; warm filling makes the layers stick and tear.

90 minAustrianVegetarian
by KrazyBadal 0 views

Cremolada (Lima passion fruit slush)

From January to March, when Lima's coast swelters, queues form at the cremolada counters of Barranco and along the Jirón de la Unión downtown for cups of this thick fruit ice. It sits between a granita and a sorbet: frozen fruit pulp scraped again and again until it is slushy and spoonable, with real bits of fruit through it. Passion fruit (maracuyá) gives a sharp, bright flavour; creamy lúcuma, with its maple and sweet potato taste, is the other favourite. Chef's tip: use a shallow metal tray; it freezes faster and evenly, so you get fine crystals rather than chunks.

180 minPeruvianDessertsVeganGluten free
by KrazyBadal 0 views

Pisco sour

Lima drinks its pisco sour as the aperitif before a long ceviche lunch, and celebrates it every year on the first Saturday of February; the recipe took shape in the city's bars in the 1920s. It is for adults only and stronger than its pillowy look suggests. Underneath a thick white foam you get sharp Peruvian lime, a clean sweetness and the floral, grapey warmth of quebranta pisco, with the bitters adding a spicy smell to every sip. The texture should be silky, almost creamy, never thin. The classic mistake is squeezing the limes too hard or too early: the oil from the pith turns the drink bitter within half an hour. Halve the limes, press each half gently by hand just before mixing and stop when the juice slows. The egg white is raw, so use pasteurised egg white for anyone pregnant, for babies, older people or anyone unwell, or swap in 30 ml aquafaba. It is ready when the foam stands about 1 cm high and is firm enough to hold the drops of bitters on its surface. Sip one slowly and drink responsibly. Chef's tip: shake once without ice first to whip the egg white, then again with ice; the foam will be twice as thick.

5 minPeruvianDrinksGluten 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

Batido de trigoPuffed wheat shake

Havana cafeterías and Miami ventanitas blend this for breakfast on the run: puffed wheat, cold milk, sugar and ice whizzed into a thick, frothy shake that tastes like a malted milk with toasted cereal. It is one of the most loved Cuban batidos, and quick to make at home. The common mistake is using sweetened, honey-coated cereal, which makes it cloying; plain puffed wheat lets the toasty grain flavour come through. Chef's tip: blend the puffed wheat with half the milk first until completely smooth, then add the ice, so you don't get soggy flecks of cereal.

5 minCubanDrinks
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

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

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

Mojito

In Old Havana the mojito is the answer to three o'clock heat: made at bar counters along Obispo Street, on the Malecón and at home on the patio, often with a plate of tostones or chicharritas on the side. It is a drink for adults only, though its cool, fresh taste can fool you; sip it slowly and drink responsibly. A real Cuban mojito is fragrant and grassy from hierbabuena, the mild local mint, sharp with lime, gently sweet and lightly sparkling, with the rum giving it backbone rather than burn. The common mistake is shredding the mint with heavy muddling: the leaves turn black, bitter and stick in your teeth. Press the leaves softly against the sugar and lime just until you can smell them strongly, then stop. It is ready when the sugar has dissolved, the glass is fully frosted and the mint leaves are scattered bright green through the ice. Outside Cuba, use spearmint; peppermint tastes like toothpaste here. Chef's tip: slap the garnish sprig between your palms before tucking it in beside the straw; every sip then comes with the smell of fresh mint.

5 minCubanDrinksVeganGluten free
by KrazyBadal 0 views

Daiquiri

The daiquirí is named after a beach and the old iron mines east of Santiago de Cuba, where engineers and miners at the turn of the twentieth century mixed the local white rum with lime and sugar to cut the heat. Later Havana's bars turned it into a frozen blended drink, but in eastern Cuba it is still drunk the plain way, shaken, in the late afternoon or before a dinner of congrí and roast pork. It is a cocktail for adults only, short and clean: tart lime, a light touch of sugar and the soft, dry vanilla notes of light rum, served so cold it almost stings. The common mistake is a lazy shake, which leaves the drink warm, harsh and too strong. Fill the shaker with ice and shake hard for a full 12–15 seconds. It is ready when the tin is too cold to hold, there are tiny shards of ice on the surface and the drink has a fine foam at the rim. Have one and drink responsibly. Balance matters more than amounts: taste your limes, and add a little more syrup if they are very sour. Chef's tip: chill the coupe in the freezer first; a daiquirí loses its magic within minutes in a warm glass.

5 minCubanDrinksVeganGluten free
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

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

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

Ají amarillo pasteYellow chilli paste

In Lima's markets ají amarillo is sold fresh all year, and most Peruvian cooks keep a tub of this paste in the fridge the way others keep tomato purée: it is the golden base of causa limeña, ají de gallina, papa a la huancaína, chupe and the sauce for tiraditos. The chillies are seeded, de-veined and blanched in three changes of water, which tames the heat and the raw grassiness, then peeled and blended with oil into a thick, silky, saffron-orange paste. It tastes fruity and sunny, almost like apricot and passion fruit, with a rounded, medium heat. Abroad, buy whole frozen ají amarillo from Latin grocers; dried ají mirasol, soaked, gives a darker, earthier paste. Common mistake: skipping the peeling; the thin skins leave papery flecks and a bitter edge. It is ready when it is completely smooth and holds a soft peak like thick hummus. This is a low-acid paste: keep it in the fridge for a week or freeze it, never on the shelf. Chef's tip: freeze it in an ice-cube tray; one cube is about a tablespoon, just right for a pot of ají de gallina.

40 minPeruvianBasicsVeganGluten freeSpicy
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

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

Batido de mameyMamey milkshake

In Havana and all over the island, the cafeteria counter has a blender that never stops, turning out batidos of mango, guanábana, papaya and the favourite of all, mamey. The fruit has a rough brown skin and a soft, salmon-red flesh that tastes like sweet potato, pumpkin pie, almond and apricot at once, and blended with cold milk it makes a shake so thick it is almost a dessert. It is drunk mid-afternoon on hot days, at breakfast with toast, or at a kid's birthday party; Miami's Cuban cafés keep the tradition alive with frozen pulp. The common mistake is using a hard mamey, which tastes starchy and slightly bitter; the fruit must give like a ripe avocado when pressed and show deep red flesh when you scratch the skin with a fingernail. The batido is ready when it is smooth, pumpkin-orange and pours slowly in a thick ribbon. Frozen mamey pulp from Latin American shops is a good substitute; reduce the ice because the pulp is already cold. Chef's tip: a pinch of salt and a drop of vanilla bring out mamey's almond notes.

5 minCubanDrinksGluten free
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

Café con lecheCoffee with hot milk

Every morning from Havana to Miami's Little Havana, breakfast is a big cup of café con leche with a length of buttered, pressed Cuban bread (tostada) to dunk in it. A moka pot of dark espresso-style coffee is whipped with sugar into a pale foam, the espumita, and poured into a mug of hot, lightly salted milk. The usual mistake is boiling the milk, which gives it a skin and a cooked taste; heat it only until it steams. Coffee contains caffeine, so this is a grown-up drink; children traditionally get a cup that is mostly milk. Chef's tip: whisk the first few drops of coffee hard with the sugar to a thick paste before adding the rest; that is what makes the creamy espumita on top.

10 minCubanDrinksGluten free
by KrazyBadal 0 views

Caldo de gallinaHen broth with noodles

In Lima's markets and the all-night caldo stalls of districts like La Victoria, a bowl of caldo de gallina is the dawn breakfast for market porters, taxi drivers and anyone coming home late: a deep, golden broth from a slow-simmered hen (a boiling fowl) with ginger and spring onion, ladled over thick noodles and yellow potato, with a boiled egg, lime and ají chilli on the side. The common mistake is boiling the broth hard, which clouds it and toughens the meat; keep it to a lazy simmer. The chicken must reach 74 °C, though after this long simmer it will be well past that. Chef's tip: cook the noodles separately, then put them in the bowls; cooked in the pot they drink the broth and turn it starchy.

150 minPeruvianSoups
by KrazyBadal 0 views

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