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424 recipes

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

Mákos tészta (Hungarian poppy seed pasta)

Mákos tészta surprises people who meet it outside Hungary: hot wide noodles tossed in butter and finely ground poppy seeds with sugar, eaten as a main course, often on a Friday after a bowl of soup. Children across Hungary grow up on it, and grown-ups still order it in school-canteen-style restaurants in Budapest. The trick is grinding the seeds; whole poppy seeds just roll off the pasta, and the most common mistake is using them unground, which gives a gritty dish with little flavour. Chef's tip: a spice or coffee grinder turns poppy seeds into a fragrant, slightly oily powder in 20 seconds; grind them just before cooking.

17 minHungarianPasta & Noodles
by KrazyBadal 0 views

Zöldbableves (Hungarian green bean soup)

Zöldbableves is a summer soup from Hungarian home kitchens, made when green beans are cheap at every market: tender beans in a light broth, soured with a little vinegar and thickened with a paprika roux and sour cream, so it is creamy, gently tart and bright red-orange. It is served as the first course of a weekday lunch or as a light supper with bread. The classic mistake is pouring cold sour cream straight into the hot soup, where it splits into flecks; temper it first. Chef's tip: let the roux turn just golden before adding the paprika off the heat, because paprika burns in seconds and turns bitter.

30 minHungarianSoups
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

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

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

Meggyes piteSour cherry slice

Hungarian grandmothers bake meggyes pite in a big rectangular tin in June, when sour cherries hang from every garden tree, and the rest of the year with jarred ones from the pantry. Two layers of soft, almost cakey pastry made with sour cream hold a tart, juicy cherry layer, and the top disappears under a snowfall of icing sugar. Squares of it turn up at Sunday lunch, in school lunch boxes and on the plate next to an afternoon coffee. Skipping the semolina is the mistake that gives a soggy middle: it soaks up the cherry juice as it bakes. Chef's tip: drain jarred or thawed cherries in a sieve for a good 30 minutes and keep the juice for a drink or a sauce.

90 minHungarianBaking
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

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

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

Túrós lepénySweet curd cheese sheet cake

Hungarians use túró, a dry, crumbly fresh curd cheese, the way other cooks use cream, and túrós lepény is one of its homeliest outings: a thin short pastry base, a deep layer of lemony sweetened curd with raisins, baked in a tray and cut into squares for afternoon coffee, a picnic at Lake Balaton or the school lunch box. The filling is light and tangy rather than dense like a cheesecake, because the egg whites are whipped and folded in. Wet curd is the classic mistake; it weeps and the base goes soggy, so press the cheese through a sieve and use farmer's cheese or well-drained quark if you can't find túró. Chef's tip: take the lepény out while the very centre still has a slight wobble; it sets as it cools and stays creamy instead of cracking.

80 minHungarianBaking
by KrazyBadal 0 views

Sárgarépa-főzelékCarrot stew

Hungarian nurseries and primary school canteens serve sárgarépa-főzelék so often that it is practically a rite of passage, and plenty of grown-ups in Budapest still cook it at home when they want something gentle. Carrot coins cook in butter with a pinch of sugar until sweet, then a milky roux and fresh parsley turn them into a soft, golden stew. Children eat it with mashed potato or a fried egg, adults often add a fasírt. Chef's tip: cut the carrots into even 5 mm coins so they finish together; uneven chunks leave some hard and others mushy.

35 minHungarianVegetarian
by KrazyBadal 0 views

Májas hurkaLiver and rice sausage

In Hungarian villages the winter pig-killing (disznótor) ends with a feast, and hurka is the star: soft sausages of pork, pork liver and rice seasoned with marjoram and black pepper, roasted until the skins crackle. Today you buy them at market stalls in Budapest's Great Market Hall and at country butchers, eaten hot with mustard, bread and pickled cabbage. Blood sausage (véres hurka) is the other version; this is the liver one. Ask your butcher for natural pork casings. Chef's tip: roast the sausages in a little fat with a splash of water and don't prick them, or they burst and dry out.

150 minHungarianMeat
by KrazyBadal 0 views

ZöldborsófőzelékGreen pea stew

Ask Hungarians about their childhood lunches and zöldborsófőzelék comes up fast: a bright green, slightly sweet pea stew that grandmothers in Budapest and the villages of the Great Plain make in late spring with fresh peas and all year with frozen ones. The peas cook briefly in butter with a pinch of sugar, then a light roux and milk turn them creamy, and a fistful of parsley finishes it. It is eaten as a meal with fried eggs, potato croquettes or fasírt. Chef's tip: stop cooking as soon as the peas are tender; long simmering turns them khaki and floury.

23 minHungarianVegetarian
by KrazyBadal 0 views

LacipecsenyeGrilled pork neck

At village fairs (búcsú), wine festivals and the roadside stalls known as lacikonyha, 'Laci's kitchen', the smell of lacipecsenye pulls in the crowds: pork neck steaks rubbed with garlic, grilled on a griddle and heaped with fried onions. It is eaten standing up from a paper plate with a hunk of white bread, mustard and pickled cucumbers, and it is just as good from a home barbecue or a heavy pan. Marinate the pork in the fridge for at least 2 hours, or overnight. Chef's tip: pork neck is marbled, so it stays juicy; the mistake is pressing it with the spatula, which squeezes out the juices.

40 minHungarianMeatGluten free
by KrazyBadal 0 views

SóskafőzelékSorrel purée

Sorrel is one of the first greens of the Hungarian spring, and in April and May grandmothers around Budapest turn armfuls of it into sóskafőzelék, a sharp, lemony green purée softened with milk. It is famous among children for its khaki colour and loved by adults for its tang. The classic plate has halved hard-boiled eggs on top, sometimes with boiled potatoes on the side. Chef's tip: sorrel turns from emerald to olive the moment it hits heat, which is normal; just don't cook it longer than 2–3 minutes or the flavour goes dull too.

25 minHungarianVegetarian
by KrazyBadal 0 views

PacalpörköltTripe stew

The upstairs food stalls of Budapest's Great Market Hall and the old market halls of Szeged serve pacalpörkölt from late morning, and regulars eat it with boiled potatoes and a pile of pickles. Tripe takes patience: hours of slow simmering in a deep red paprika and onion sauce turn it tender, with a gentle chew and a rich, savoury flavour. Buy beef tripe that is already cleaned and blanched (white or bleached) from a butcher. Chef's tip: boil and rinse the tripe once before you start the stew; skipping this is the mistake that leaves a strong farmyard smell in the sauce.

240 minHungarianMeatGluten free
by KrazyBadal 0 views

Kelkáposzta-főzelékSavoy cabbage stew

When the first frosts sweeten the savoy cabbages in the market gardens around Szeged and Makó, kelkáposzta-főzelék appears on lunch tables all over Hungary. Crinkly leaves and potato cubes simmer with caraway, then a garlicky roux and a little milk make a soft, comforting stew that tastes of autumn. Families eat it with fried eggs, breaded mushrooms or, in meat-eating homes, a slice of meatloaf. Chef's tip: slice the cabbage into ribbons rather than chopping it fine, so it keeps some texture and the dish doesn't turn into mush.

45 minHungarianVegetarian
by KrazyBadal 0 views

ZöldbabfőzelékGreen bean stew

Midsummer in Hungary means baskets of yellow wax and green beans at every market, and zöldbabfőzelék is how home cooks from Kecskemét to Lake Balaton use them up. Short lengths of bean simmer until tender, then a pale roux, plenty of fresh dill, a little sugar and a sharp hit of vinegar make a sweet-sour sauce finished with sour cream. Serve it with fried eggs or new potatoes for a light summer lunch. Chef's tip: balance the vinegar and sugar at the end by tasting, adding a drop at a time; the sauce should taste bright, never harsh.

35 minHungarianVegetarian
by KrazyBadal 0 views

BabfőzelékCreamy white bean stew

Babfőzelék is what cooks in Transdanubian villages and Budapest workers' canteens make on Fridays and in the cold months, when a pot of dried white beans goes a long way. The beans cook until creamy, then a garlicky paprika roux thickens the liquid, a splash of vinegar makes it tangy and sour cream softens it. Served with a slice of rye bread or a fried egg, it is a hearty meat-free lunch. Soak the beans overnight first. Chef's tip: add salt and vinegar only once the beans are completely soft; acid in the pot early keeps the skins tough no matter how long they cook.

90 minHungarianVegetarian
by KrazyBadal 0 views

KrumplifőzelékPotato paprika stew

Every Hungarian school canteen and büfé from Debrecen to Győr has a pot of krumplifőzelék on the counter at lunchtime, ladled into deep plates and topped with a fried egg or a few slices of fasírt for those who want meat. Cubes of potato cook soft with bay leaf, then a roux of onion, flour and sweet paprika turns the cooking water into a velvety orange sauce, sharpened with a drop of vinegar and rounded off with sour cream. It sits between a soup and a side dish, which is exactly what főzelék means. Chef's tip: take the pan off the heat before you add the paprika; it scorches in seconds in hot fat and turns bitter.

40 minHungarianVegetarian
by KrazyBadal 0 views

Töki pomposFlatbread with sour cream and onion

The village of Tök, west of Budapest in Pest County, holds a pompos festival every summer, and its baker-wives once made this flatbread from a piece of the weekly bread dough, baked at the mouth of the wood oven before the loaves went in. Unlike its cousin lángos it is baked, not fried: a thin yeast base spread with garlicky sour cream, onion and grated cheese, bubbling and browned at the edges. The village version often adds bacon or pork cracklings; this one is vegetarian. Hungarian trappista and many hard cheeses are made with animal rennet, so choose a vegetarian cheese. Chef's tip: roll the dough thin and bake it on a preheated tray in the hottest oven you have; a cold tray gives a pale, bready base.

90 minHungarianBreads & Parathas
by KrazyBadal 0 views

Bundás kenyérEgg-fried bread

Bundás kenyér, 'bread in a fur coat', is the Hungarian answer to yesterday's loaf. On weekday evenings across the country, and at Sunday breakfasts in Budapest flats, slices of white bread are dunked in seasoned egg and milk and fried until puffed and golden. Most families eat it savoury, rubbed with raw garlic and served with pickled cucumbers or tea, though children often want jam or a dusting of icing sugar. Chef's tip: use bread that is a day or two old; fresh bread soaks up too much egg and fries up soggy.

15 minHungarianBreakfast & Brunch
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

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