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256 recipes

Pomana porculuiFresh pork fry-up

St Ignatius' Day (Ignatul), 20 December, is when Romanian villages traditionally slaughter the pig for Christmas, and the people who help are thanked with pomana porcului: chunks of the freshest pork (neck, belly and loin, sometimes liver) fried in their own fat with salt and garlic, then eaten hot with polenta, pickles and a glass of plum brandy for the adults. At home it is a quick, rustic dish; buy pork shoulder or neck with a good amount of fat. Chef's tip: start the pork in a cold pan so the fat renders slowly and the meat fries in it.

30 minRomanianMeatGluten free
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

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

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

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

Ciorbă de mielSoured lamb soup

Romanian Easter Sunday lunch, after the Resurrection service at midnight and the long Lenten fast, always includes ciorbă de miel: a sour soup of young lamb with spring onions, green garlic, rice and lovage, soured with borș (fermented bran liquid) or lemon and finished with a liaison of egg and soured cream. It is light, tangy and very green, a taste of spring. Chef's tip: temper the egg and cream with ladlefuls of hot soup before stirring them in, or they will scramble.

125 minRomanianSoupsGluten free
by KrazyBadal 0 views

SkābputraSoured barley porridge drink

Skābputra, 'sour porridge', is one of the oldest Latvian foods, and at Jāņi, Midsummer on 23–24 June, it is served cold alongside caraway cheese, pīrāgi and wreaths of flowers. Pearl barley is cooked soft, then soured with buttermilk or kefir for a day or two until it is tangy and fresh-tasting, and it is thinned with milk into a thick, cooling drink sipped or eaten with a spoon on hot summer days. This home version uses bought live buttermilk to start the souring safely. Chef's tip: use clean jars and utensils, and taste it each day; once it is pleasantly sour, chill it so it stops souring.

60 minBalticDrinks
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

RabarbrikookRhubarb crumble cake

By Jaanipäev, Estonian Midsummer on 24 June, the rhubarb in every country garden is tall and red, and Estonians take rhubarb cake to the Jaaniõhtu bonfire evening along with grilled sausages, cheese and the beer for the grown-ups. Rabarbrikook is a simple, soft butter cake packed with sharp rhubarb under a thick, sweet crumble that soaks up the juices. Serve it warm with vanilla sauce or cold in squares. Chef's tip: toss the rhubarb in a spoonful of sugar and flour first; the flour thickens the juice so the cake below does not go soggy.

65 minBalticBaking
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

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

Empanadas de mariscosShellfish empanadas

On Good Friday along the Chilean coast, from La Serena to Chiloé, meat is off the table and empanadas de mariscos take the place of the usual beef pino. The filling is a mix of shellfish, such as mussels, clams, prawns and crab, cooked with onion, garlic, a little chilli and paprika, bound with a spoon of cream and cheese, and baked or fried in a crisp pastry. Use cooked or frozen seafood mix if you like. Chef's tip: drain the cooked shellfish well and reduce its juices separately, as excess liquid makes the pastry soggy.

85 minChileanFish
by KrazyBadal 0 views

Iahnie de fasoleWhite bean stew

Iahnie de fasole is one of the most loved dishes of the Romanian Orthodox fasting periods: the seven weeks of Great Lent before Easter, and the Christmas fast. White beans are cooked until creamy, then baked or simmered with a lot of slowly fried onion, tomato paste, bay, thyme and paprika until thick and sweet. It is vegan, high in protein and eaten with pickles and bread. Chef's tip: fry the onion slowly in plenty of oil until golden and jammy; the onion is the heart of the stew.

120 minRomanianCurriesVeganGluten free
by KrazyBadal 0 views

Mâncare de mazăreStewed green peas

In Romanian homes from Bucharest to the villages of Moldavia, mâncare de mazăre is a weekday lunch all year and a mainstay of the Orthodox fasting days, when the table is meat-free; it is eaten with mămăligă (polenta) or bread and a pickle or two. Peas simmer gently with soft onion and carrot in a light tomato sauce, and a handful of dill goes in at the end. A portion gives about 14 g of protein from the peas, so it isn't a high-protein dish on its own; serve it with polenta and a chunk of bread, or a fried egg on top if you eat eggs. The most common mistake is boiling the peas for too long, which turns them khaki and mushy. Chef's tip: thicken the sauce with a teaspoon of flour fried in the oil before the tomato goes in, as Romanian cooks do, or leave it out to keep the dish gluten free.

40 minRomanianVegetarianVeganGluten free
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

SaleuriCheese pastry sticks

Set out on a platter at Romanian name-day parties, christenings and New Year's Eve, saleuri are the salty sticks people nibble with a glass of something before the sarmale arrive. The pastry is short and flaky from cold butter and sour cream, with grated cheese worked through it and more cheese, caraway and sesame pressed on top. Older village recipes were often made with lard; this version uses butter. They are best the day they are baked but keep crisp in a tin for three or four days, and they go well with a bowl of olives or a cold beer. The top is brushed with beaten egg; milk works instead if you want them egg-free on the outside. Chef's tip: cut the strips with a pizza wheel and leave them lying where they are on the tray, rather than lifting each one, so they stay straight; warm, overworked dough is the usual mistake, and it bakes up tough instead of flaky.

45 minRomanianBaking
by KrazyBadal 0 views

Pan de PascuaSpiced Christmas fruit cake

From late November every Santiago bakery and supermarket stacks loaves of pan de Pascua, and families exchange them like Christmas cards. Despite the name ('Christmas bread') it is a cake: dense, dark and spiced with cinnamon, ginger and clove, crowded with raisins, candied fruit and walnuts, and often moistened with honey and manjar (dulce de leche). It goes with a glass of cola de mono, the Chilean Christmas drink of coffee and milk. The fruit is usually soaked in rum or pisco; here it soaks in orange juice, and the spirit is an option. Fruit that sinks into a sticky layer at the bottom is the usual complaint, so toss it in a spoonful of the flour first. Chef's tip: wrap the loaves in baking paper and keep them for 3–4 days before cutting; the spices mellow and the crumb gets moister.

110 minChileanBaking
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 minAustrianBaking
by KrazyBadal 0 views

Mucenici moldoveneștiHoney and walnut sweet breads

On 9 March, the feast of the Forty Martyrs of Sebaste, households in Romanian Moldavia bake forty of these little figure-eight breads, take some to church and give the rest to neighbours; the day also marks the start of the farming year. The shape is read as a stylised human figure, or as the number eight. They come out soft and golden, then are brushed while hot with honey syrup and rolled in chopped walnuts, so they turn sticky and fragrant. Serve them with tea or a glass of milk. Some cooks add a few drops of rum essence to the syrup; vanilla does the job here. Glazing them once they have cooled is a common slip: the syrup only soaks in properly while the breads are hot. Chef's tip: twist each rope loosely before shaping the eight, so the bread has ridges to catch the walnuts.

147 minRomanianBaking
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

Brazo de reinaSponge roll with dulce de leche

The 'queen's arm' sits in the glass cabinet of every Chilean bakery: a light sponge rolled around a thick layer of manjar (Chilean dulce de leche) and dusted with icing sugar. At home it is the cake for a birthday tea or an unexpected visitor, because it bakes in 10 minutes. The common mistake is overbaking: a dry sponge cracks as you roll it. Take it out the moment it springs back. Chef's tip: roll the sponge up in a sugared tea towel while it is still hot and let it cool that way; it remembers the shape and won't crack when you fill it.

35 minChileanBaking
by KrazyBadal 0 views

CuchuflíFilled wafer tubes

Cuchuflí are the thin, crisp wafer tubes filled with manjar that vendors sell from baskets on Chilean beaches and outside football stadiums, and that children beg for at the Fiestas Patrias fondas. At home you can bake the wafers yourself and roll them round a wooden spoon handle. The usual mistake is waiting too long to roll them: the wafers set within seconds and crack. Bake only three at a time. Chef's tip: fill them with a piping bag just before serving, or the manjar softens the wafer; dip the ends in melted chocolate if you like.

30 minChileanDesserts
by KrazyBadal 0 views

Leche con plátanoBanana milk

Ask anyone who grew up in Chile, from Arica to Punta Arenas, what they drank after school and many will say leche con plátano. It is made in a blender in two minutes, usually at onces, the late-afternoon tea, alongside marraqueta rolls with butter or avocado, and it is the first thing many children learn to make by themselves. It is pale, foamy and thick enough to leave a moustache, tasting simply of sweet ripe banana and cold milk, sometimes with a pinch of cinnamon. The common mistake is making it ahead: within half an hour the banana turns the milk greyish-beige and the foam collapses, so blend it just before drinking. It is ready when it is completely smooth, light and frothy, with no banana lumps at the bottom of the jug. Use bananas with a few brown freckles: they are sweet enough that you may need little or no sugar. Chef's tip: slice and freeze overripe bananas, then blend them straight from the freezer; the drink comes out icy and extra thick without any ice.

5 minChileanDrinksGluten free
by KrazyBadal 1 views

Calzones rotosKnotted orange fritters

Few sweets have a funnier name: calzones rotos, 'torn knickers', are strips of soft dough with a slit in the middle, one end pulled through to make a twist, then fried and buried in icing sugar. Chilean families fry a big plateful on rainy winter afternoons, and they are sold in paper bags at fairs from Valparaíso to Concepción. The usual mistake is oil that is too hot: they brown in seconds but stay raw and doughy inside. Keep it at 175 °C. Chef's tip: dust them with icing sugar only when they have cooled a little, so the sugar stays white instead of melting.

45 minChileanDesserts
by KrazyBadal 0 views

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