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434 recipes

KachourieSplit pea and spinach fritters

At Divali nagars and Phagwah gatherings in Trinidad, the food tents sell paper bags of kachourie with a squirt of tamarind or mango chutney. They are made from yellow split peas soaked overnight and ground coarse with garlic, hot pepper and geera (cumin), then mixed with chopped spinach or bhaji leaves and spooned into hot oil, giving a craggy outside and a soft, savoury middle. They are naturally vegan and, without baking powder, gluten-free. Common mistake: adding water while grinding, which gives a runny batter that soaks up oil; grind in short bursts with only a spoon or two of water, and the fritters are done when they are deep golden and sound hollow when tapped. Chef's tip: beat the ground batter with a spoon for a minute to whip in air, which makes them lighter.

45 minTrinidadianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

BaiganeeAubergine in split pea batter

Baiganee is the Trinidadian answer to Bengal's beguni, brought by indentured labourers and changed by the island: the melongene (aubergine) slices are coated in a batter of ground split peas with garlic, geera and hot pepper rather than gram flour, and they turn up on Divali and Phagwah trays and at every Indo-Trini wedding next to pholourie and saheena. The batter fries into a thick, crunchy shell around soft, creamy aubergine. Common mistake: slicing the melongene too thick, so it stays raw while the batter burns; cut it 5 mm thin and fry until the batter is golden and a knife goes through the centre with no resistance. Serve with mango or tamarind chutney. Chef's tip: salt the slices for 10 minutes and pat them dry, so the batter sticks and the oil does not spit.

40 minTrinidadianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

GojhaSweet coconut half-moon pastries

When Divali comes to Trinidad, Hindu families light rows of clay deyas along bamboo frames, and the kitchen fills up with sweets to share with neighbours of every faith: kurma, parsad, barfi and gojha. Gojha are the Caribbean cousin of the North Indian gujiya: a short dough rolled thin, filled with grated coconut cooked with brown sugar, cinnamon, nutmeg and ginger, folded into half-moons, crimped and fried golden; the same tray reappears at Phagwah, the spring colour festival. Common mistake: frying in oil that is too hot, which browns the outside while the pastry stays raw; keep the oil at about 170 °C and fry until the bubbles slow and the gojha are evenly golden. Chef's tip: seal the edges with a dab of water and crimp them tightly, or the filling leaks and spits in the oil.

60 minTrinidadianIndian Sweets
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

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

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

Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 minPeruvianSoups
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

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

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

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

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

PaimeSteamed cornmeal and pumpkin parcels

Paime (or pime) is a Trinidad and Tobago Christmas sweet, a cousin of the Venezuelan hallaca brought by the parang tradition, when singers go from house to house at Christmas and are fed at every stop. Cornmeal, grated pumpkin and fresh coconut are mixed with sugar, butter, raisins and warm spices, wrapped in banana leaves and steamed until firm. Paime are eaten warm or cold, and keep for days in the fridge. Chef's tip: soften the banana leaves over a flame or in hot water first, so they fold without splitting.

100 minTrinidadianDessertsGluten free
by KrazyBadal 0 views

Trinidad ginger beer

In Trinidad and Tobago, Christmas would not be complete without jugs of homemade ginger beer and sorrel in the fridge, ready for every visitor who drops by between Christmas Eve and Old Year's Night. Fresh ginger is grated, steeped with lime, cloves and sugar for about a day, then strained and served over ice. Made this way it is not fermented, so it has no alcohol and children can drink it. It is spicy and refreshing. Chef's tip: grate the ginger with its skin on (just scrub it), as much of the heat is just under the skin.

30 minTrinidadianDrinksVeganGluten free
by KrazyBadal 0 views

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 minPeruvianSoupsGluten free
by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 minPeruvianSoupsGluten freeSpicy
by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
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 minPeruvianFish
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 minPeruvianPasta & Noodles
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

Currants rollSpiced currant pastry roll

In Trinidad and Tobago, currants roll is the thing in the bakery case next to the coconut drops and salara: flaky shortcrust rolled tightly around a dark, sticky mixture of currants, brown sugar, cinnamon and nutmeg, baked whole and cut into thick spiral slices. Schoolchildren buy a piece on the way home and it is a favourite at Christmas when the house is full of visitors. The pastry is crisp and short, the filling jammy and warmly spiced. Spooning the filling on hot and syrupy makes the roll leak and go soggy, so cool it until thick. Chef's tip: roll the pastry on baking paper and use the paper to lift and roll the log, keeping it tight and even.

75 minTrinidadianBaking
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

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 minPeruvianFish
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

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