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341 recipes

Velikonoční nádivkaBread, egg and smoked pork bake

Velikonoční nádivka ('Easter stuffing', also called hlavička) is a Czech and Moravian Easter dish, baked on Holy Saturday or Easter Sunday. Cubes of bread rolls are soaked in milk and eggs, then mixed with smoked pork and a big handful of young nettles, spinach or spring herbs, and baked until golden and puffy. It's eaten warm or cold, sliced, often beside roast lamb or chicken. For a vegetarian version, leave out the smoked pork and add 250 g fried mushrooms. Chef's tip: pick nettles wearing gloves and blanch them for 30 seconds, which takes away the sting.

75 minCzechMeat
by KrazyBadal 0 views

Rybí polévkaCarp soup

In Czechia the Christmas Eve supper begins with rybí polévka, a soup made from the trimmings of the Christmas carp, which is often bought live at street stalls in the days before; here you simply ask the fishmonger for prepared carp trimmings and a fillet. The bones and trimmings make a clear stock that is simmered with carrot, celeriac and parsley root, then filled with flakes of carp and served with croutons fried in butter. Many families add the carp roe. Chef's tip: strain the stock carefully through muslin, as carp has many fine bones.

105 minCzechSoups
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
by KrazyBadal 0 views

Kapr na černoCarp in dark sweet-sour sauce

Before fried breaded carp took over the Czech Christmas Eve table, families in Bohemia served kapr na černo, 'black carp': fish simmered in a dark, glossy, sweet-sour sauce of root vegetables, gingerbread, prunes, nuts and dark beer. It is rich and spiced, closer to a medieval feast dish than to the modern menu, and served with bread dumplings or potatoes. This version uses a non-alcoholic dark malt drink so the sauce is alcohol-free; adults may use dark beer. Chef's tip: grate the gingerbread finely, so it melts into a smooth sauce rather than leaving soggy crumbs.

105 minCzechFish
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 EasternBreads & Parathas
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 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Boudin blanc aux pommesWhite sausage with apple compote

In Liège and across Wallonia, Christmas Eve supper often begins with boudin blanc: pale, delicate sausages of finely minced pork and milk, sometimes with a little chicken, gently fried in butter until golden and served with warm, chunky apple compote and bread. Butchers make piles of them in December. Buy them fresh from a good butcher, or poached and ready to fry. Chef's tip: prick nothing and cook gently; boudin blanc is fragile, and a hot pan splits the skins.

30 minBelgianMeat
by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
by KrazyBadal 0 views

HrudkaEgg and milk cheese

Hrudka (also called sirok or egg cheese) is made in eastern Slovakia and among Rusyn and Slovak families abroad for Easter. Eggs and milk are stirred over a low heat until they separate into soft curds, then the curds are tied tightly in a cloth into a ball and hung to drain overnight. The pale-yellow, mild, slightly sweet 'cheese' is taken to church in the Easter basket on Holy Saturday and sliced at Easter breakfast with ham, bread and horseradish. It needs no rennet, so it is naturally vegetarian. Chef's tip: keep the heat low and stir constantly; high heat makes rubbery curds.

40 minCzechVegetarianGluten free
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 minParaguayanMeat
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 minParaguayanDessertsGluten free
by KrazyBadal 0 views

TihaneStuffed lamb spleen

Tihane, or tehal, is an old Eid al-Adha speciality from Moroccan towns such as Fez and Marrakech, made on the days after the sacrifice when the offal is shared out. The lamb's spleen is cut open into a pocket and stuffed with chopped liver and heart, a little fat, green olives, preserved lemon, garlic and cumin, then sewn shut, poached and roasted until browned. It is sliced thin and eaten warm or cold with bread. Ask a halal butcher for the spleen and offal. Chef's tip: prick the spleen with a fine needle before poaching so it doesn't burst in the pot.

130 minMoroccanMeatGluten free
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 EasternSoupsGluten free
by KrazyBadal 0 views

KourdassGrilled lamb liver bundles

After the sacrifice of Eid al-Adha, Moroccan families use every part of the lamb, and kourdass is one of the dishes made in the days that follow: pieces of tripe and liver rubbed with cumin and paprika, wrapped in caul fat and traditionally hung up to air-dry before grilling. This home version skips the drying, which is hard to do safely in a modern kitchen, and grills the bundles fresh over charcoal or under a grill until the fat crisps and the liver is cooked through. Buy cleaned, pre-cooked tripe and caul fat from a halal butcher. Chef's tip: wrap the bundles tightly so the caul fat bastes them as it melts.

90 minMoroccanMeatGluten free
by KrazyBadal 0 views

MazanecEaster raisin and almond bread

Mazanec is the round Easter bread of Bohemia, baked on Holy Saturday and eaten on Easter Sunday and Monday. The sweet yeast dough is rich with butter, egg yolks and lemon, studded with raisins and almonds, and scored with a deep cross before baking so it opens like a flower. Old recipes soak the raisins in rum; here they are soaked in warm tea, so the bread is alcohol-free. Slice it and spread with butter and honey. Chef's tip: give mazanec a long, slow bake at a moderate heat, because the rich dough browns quickly and the centre needs time.

85 minCzechBaking
by KrazyBadal 0 views

Bacalao guisadoStewed salt cod

In Puerto Rico, bacalao guisado is the dish of Lent and above all Good Friday, when meat is not eaten. Soaked salt cod is stewed with sofrito, tomato sauce, potatoes, olives, capers and peppers until thick and fragrant, and served with white rice, boiled root vegetables (viandas) or avocado. It is homely, salty-sweet and very comforting. Chef's tip: soak the cod in the fridge for a day and a half and taste it before seasoning; most of the salt in the stew comes from the fish.

65 minPuerto RicanFishGluten free
by KrazyBadal 0 views

Tmar mehchi (Moroccan almond-stuffed dates)

Tmar mehchi is the stuffed date of Fez and Marrakech, piled high on silver trays at weddings, engagements and Eid, and offered to guests with mint tea. Soft dates are filled with a homemade almond paste perfumed with orange-blossom water, often tinted pale green or pink to match the celebration, then scored with a knife so the filling shows. They are soft, rich and caramel-sweet, with a floral, nutty middle. The paste here is mixed from ground almonds and icing sugar, so there is no shop marzipan, which can contain egg white. It is naturally egg-free: the dates' sticky flesh and a few spoonfuls of orange-blossom water bind the almond filling. Chef's tip: add the orange-blossom water a little at a time and stop when the paste is firm like play dough. The common mistake is a wet paste, which oozes out and makes the dates slippery.

30 minMoroccanDessertsVeganGluten free
by KrazyBadal 0 views

OblátkyChristmas wafers with honey

In Slovakia the Christmas Eve supper (Štedrá večera) opens with oblátky: large, paper-thin wafers stamped with a nativity pattern. The head of the household marks each person's forehead with a cross of honey, and everyone eats a wafer spread with honey, often with a sliver of garlic for health, before the cabbage soup. Families buy them from the church or bake them on a patterned wafer iron; this recipe also gives a pan method for thin, crisp wafers. Chef's tip: the batter must be thin like single cream, as a thicker batter gives a soft pancake instead of a wafer.

60 minCzechDesserts
by KrazyBadal 0 views

Včelí úlkyNo-bake beehive biscuits

Včelí úlky ('little beehives') are a classic of the Czech Christmas cookie plate (cukroví), which families build up through Advent with a dozen or more kinds. They need no oven: crushed biscuits, ground walnuts, cocoa and butter are pressed into beehive moulds, filled with a smooth egg-yolk cream and sealed with a disc of biscuit. Traditionally a little rum is added to the dough; this version uses milk, and adults may add 1 tbsp rum. The cream is cooked to 71 °C so the yolks are safe, though anyone pregnant or vulnerable may prefer pasteurised yolks. Chef's tip: chill the filled hives before unmoulding, or they collapse.

70 minCzechDesserts
by KrazyBadal 0 views

Serenata de bacalaoSalt cod salad

Serenata de bacalao is what Puerto Rican families eat on Good Friday and through Lent, and on hot summer days in the island's mountain towns: flaked salt cod dressed with olive oil, vinegar and thin red onion, with tomato, avocado and hard-boiled egg, piled beside boiled yuca, green bananas, yautía and sweet potato. A portion gives about 30 g of protein, from the cod and eggs, for around 520 kcal. The salt cod must soak in the fridge for 24–48 hours, with the water changed every 8 hours, and the soaking isn't included in the times. The common mistake is under-soaking: taste a flake before you cook it, and if it is still very salty, soak it a few hours more. Boil the eggs for 10 minutes so the yolks are firm. Chef's tip: dress the cod while it is still warm; it soaks up the garlicky vinaigrette far better than cold fish.

70 minPuerto RicanFishGluten free
by KrazyBadal 0 views

Moroccan bachkoutouOrange and sesame dunking biscuits

Moroccan grandmothers bake bachkoutou by the trayful and keep them in big tins for the afternoon glass of sweet mint tea, and neighbourhood ovens in Fes and Casablanca bake them for families who bring their dough. These are dry, crunchy little biscuits, not rich at all, made with eggs, sugar and oil rather than butter, with orange zest and a coating of toasted sesame; they are meant to be dunked until they soften slightly. Shapes vary from town to town: fingers, rings and rope twists are all common, and some cooks add aniseed. Too much flour is the easy mistake: the dough should stay soft and slightly sticky, or the biscuits bake heavy and hard rather than crisp and light. Chef's tip: once they are cold, put them back in a warm, switched-off oven for 20 minutes; that extra drying is what makes them keep their snap for weeks.

38 minMoroccanBaking
by KrazyBadal 0 views

Belgian frangipane tartlets

Look in the glass counter of a Flemish bakery and between the rice tarts and cream puffs sit rows of frangipanetaartjes: small shortcrust cases with a hidden layer of apricot jam, filled with almond frangipane and glazed with a thin, crackly white icing. Belgians pick them up on Saturday mornings or for a birthday at the office and eat them with coffee. They are buttery, nutty and moist, with a sharp fruity note from the jam. Too much jam is the mistake to watch: it bubbles up through the frangipane and glues the tartlets to the tin. Chef's tip: brush the warm tartlets with hot apricot jam first and let it set before the icing goes on; the jam seals the surface so the glaze stays white and shiny.

60 minBelgianBaking
by KrazyBadal 0 views

MantecaditosAlmond shortbread with guava

During the long Puerto Rican Christmas season, which runs from Thanksgiving to the fiestas de la calle San Sebastián in mid-January, trays of mantecaditos appear at every parranda and family visit. They are small, eggless shortbread balls scented with almond extract, pressed with a thumb and filled with a cube of sticky, ruby guava paste. They crumble in one bite, rich with butter, and the tart guava cuts the sweetness. Serve them with a cafecito, or a glass of milk for the children. Warm dough is what makes them spread into flat puddles, so chill the shaped balls before they go in. Chef's tip: cut the guava paste with a knife dipped in hot water, and press it into the hollow only after chilling so it stays neatly in place.

45 minPuerto RicanBaking
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

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