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183 recipes

Arrope de chañarChañar fruit syrup

In the oases of the Atacama, from San Pedro to Toconao, the small brown fruit of the chañar tree is gathered in late summer, dried in the sun and boiled for hours into arrope, a molasses-like syrup with notes of dates and caramel. Grandmothers keep a bottle for winter coughs, but most of it ends up on toast, stirred into hot water or over mote (cooked wheat) and fresh cheese. Dried chañar is sold in northern markets and online; it needs no sugar at all. The classic mistake is walking away at the end, when the syrup thickens fast and scorches, turning bitter. Chef's tip: stop reducing when the syrup coats a spoon thinly; it sets much thicker as it cools.

240 minChileanBasicsVeganGluten free
by KrazyBadal 0 views

ChapalelePotato dumplings

Chapalele is milcao's softer island cousin: mashed potato kneaded with wheat flour, shaped into flat discs and boiled, so the outside is smooth and slightly chewy and the inside soft. On Chiloé they come out of the curanto, sit next to a stew, or are eaten warm as a pudding with sugar syrup. The classic mistake is adding too much flour to a sticky dough, which makes them heavy and stodgy; dust your hands instead. Chef's tip: use dry, floury potatoes and mash them while hot, and the dough needs far less flour. For a sweet afternoon plate, drizzle them with dark cane-sugar syrup (chancaca) or honey if you eat it.

55 minChileanSidesVegan
by KrazyBadal 0 views

Zupa szczawiowaSorrel soup

Zupa szczawiowa is a spring and early summer soup all over Poland, made when sorrel grows thickly in gardens and meadows from May onwards, and it is a favourite Sunday-lunch starter. Fresh sorrel melts into a vegetable broth with carrot and celeriac, giving a bright, lemony sourness, and a spoon of sour cream softens it before halved hard-boiled eggs go into each bowl. Many cooks add potatoes; this version uses just a small one to keep the starch low. Suitable as part of a balanced diet. About 190 kcal and 11 g carbohydrate per portion. The usual mistake is stirring sour cream straight into the boiling soup, where it curdles. Chef's tip: wilt the sorrel in a little butter first; it turns khaki in seconds, which is normal, and the flavour stays bright.

35 minPolishSoupsGluten free
by KrazyBadal 0 views

Arrollado huasoRolled spiced pork belly

Arrollado huaso, the 'countryman's roll', is the pork belly roll of the Central Valley: a flat piece of pork belly spread with ají paste, garlic and cumin, rolled tight, tied and wrapped, then simmered for hours and sliced cold. It is the star of September fondas and Christmas tables, sliced thin with hot bread, pebre and boiled potatoes. The mistake that spoils it is a loose roll, which unwinds and cooks unevenly; tie it every 3 cm. Chef's tip: cool it overnight in its cooking liquid with a weight on top; it sets firm and slices into neat spirals. The pork must reach 71 °C in the centre, as the rolled-in surface is now inside.

190 minChileanMeatGluten free
by KrazyBadal 0 views

Caldillo de congrioConger eel and potato broth

Caldillo de congrio is the soup of the central coast, from the fish stalls of Valparaíso to the little restaurants of Isla Negra, where Pablo Neruda wrote an ode to it: firm pieces of congrio (a white cusk-eel, not a true eel) poached in a tomato and onion broth with sliced potatoes, finished with a splash of cream and plenty of coriander. Outside Chile, use kingklip, monkfish, ling or thick hake. The common mistake is boiling the fish with the potatoes from the start; it falls to shreds. Add it at the end. Chef's tip: make the broth with the fish bones and trimmings if your fishmonger gives them to you; it doubles the flavour.

60 minChileanSoupsGluten free
by KrazyBadal 0 views

Chancho en piedraCrushed tomato, garlic and chilli salsa

Despite the name, 'pig in stone' has no pork in it. It is a rough salsa of ripe tomato, garlic and chilli crushed in a stone mortar (piedra), and it is on the table at every September fonda during the Fiestas Patrias, with hot sopaipillas, bread straight from the oven or choripán. Blending it smooth in a machine is the classic mistake: it should be rustic and juicy, with small pieces. Chef's tip: pound the garlic, chilli and salt to a paste first, then add the tomatoes; the salt acts as grit and the flavour gets into every bit.

15 minChileanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Kawa zbożowaRoasted grain coffee

In Polish kindergartens, school canteens and grandmothers' kitchens, kawa zbożowa is the breakfast "coffee" everyone can drink: a blend of roasted rye, barley, chicory and sometimes sugar beet that tastes toasty and malty with no caffeine at all. It is usually drunk milky and a little sweet alongside bread and butter. The common mistake is brewing ground grain coffee like espresso: it needs a few minutes of simmering to give up its flavour, or it tastes like weak tea. Chef's tip: let the pot stand off the heat for 2 minutes after simmering so the grounds sink, then pour gently and you won't need a filter at all.

7 minPolishDrinksVegan
by KrazyBadal 0 views

Pasta jajecznaEgg spread

In Poland pasta jajeczna is the everyday breakfast and kanapki spread, piled thickly on rye bread or a crusty roll and topped with radish slices, and it is always on the table at Easter breakfast. Hard-boiled eggs are chopped finely or mashed with mayonnaise, a little mustard and a lot of chives into a creamy, savoury spread. The common mistake is boiling the eggs too long: overcooked yolks turn grey-green and taste sulphurous, so stop at 10 minutes and chill them at once. Chef's tip: grate the eggs on the coarse side of a box grater instead of chopping; you get a fluffy, even spread in seconds without mashing it to paste.

18 minPolishBreakfast & BrunchGluten free
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

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

Budín de zapallo italianoBaked courgette pudding

In late summer, when courgettes (zapallo italiano) pile up in Santiago's ferias, home cooks turn them into budín: a soft, savoury bake bound with eggs, milk and cheese, served in squares with rice or a tomato salad for a light weekday lunch. Chileans use mild queso chanco or gouda, which is usually made with animal rennet; choose a cheese marked vegetarian if that matters to you. The big mistake is skipping the draining step: courgettes are mostly water, and a budín made with wet courgette weeps in the dish. Chef's tip: salt the grated courgette, leave it 15 minutes and squeeze it hard in a clean tea towel until it stops dripping.

65 minChileanVegetarian
by KrazyBadal 0 views

Café de higoFig and grain coffee

In the farmhouses of central Chile, in the Maule and O'Higgins valleys, people have long drunk café de higo: a dark, caffeine-free "coffee" made from dried figs roasted with grains such as barley and wheat, then ground. It's mellow, fruity and slightly caramel-like, and many Chileans still prefer it with milk at breakfast. The fig granules are sold in Chilean and Latin grocers. The common mistake is brewing it like instant coffee, with a quick stir; it's a ground blend, so simmer it briefly and strain. It contains grains, so it is not gluten free. Chef's tip: a strip of orange peel in the pan brings out the fig flavour.

10 minChileanDrinksVegan
by KrazyBadal 0 views

CancatoSalmon with cheese and tomato

Cancato belongs to Chiloé and the lakes around Puerto Montt, where salmon is everyday food: a whole fillet is opened like a book, stuffed with melting cheese, tomato, onion and slices of longaniza (a pork sausage like chorizo), then wrapped and cooked over embers or in the oven. It is party food, cut at the table. The common mistake is putting raw sausage inside: it won't cook through before the salmon dries out. Fry it first. Chef's tip: wrap the parcel in foil with the seam on top and open it for the last 5 minutes, so the cheese browns while the salmon stays juicy.

50 minChileanFishGluten free
by KrazyBadal 0 views

Catuto (mültrün)Pounded wheat cakes

In the Mapuche communities of Araucanía, around Temuco, mültrün (catuto in Spanish) is made by cooking whole wheat grains until soft, then pounding them on a grinding stone into a sticky dough that is shaped into little logs. They are eaten as they come, toasted on the hearth, or dipped in honey or pebre, and they are sold in Temuco's market alongside merkén and piñones. A food processor does the job of the stone. The usual mistake is undercooking the wheat: the paste won't hold together. Chef's tip: shape with wet hands, and flatten the logs slightly before toasting so they crisp on two sides.

85 minChileanBreads & ParathasVegan
by KrazyBadal 0 views

Herbata z sokiem malinowymTea with raspberry syrup

In Polish homes a bottle of sok malinowy, the raspberry syrup made each July from garden or forest raspberries, waits in the pantry for winter. When someone comes in from the frost, or lies in bed with a cold, it goes into a glass of hot black tea, sometimes with a slice of lemon; grandmothers insist it makes you sweat the chill out, and the drink is traditionally given at the first sign of a sniffle. It also appears simply after a winter walk or with a slice of cake. The tea turns ruby, tastes of summer berries with a light tannic edge, and is sweet enough without sugar. The usual mistake is pouring syrup into boiling tea straight from the kettle: the fresh raspberry aroma cooks off and only sweetness is left. Let the tea cool for a minute or two first. It is ready when the tea is deep amber, the syrup has fully swirled through and it smells clearly of raspberries. No homemade syrup? Use a good shop-bought raspberry syrup, or make the quick one in the optional steps. Chef's tip: brew the tea weaker than usual, about two minutes, so the fruit stays in front.

7 minPolishDrinksVeganGluten free
by KrazyBadal 0 views

Kasza jaglana na mlekuMillet porridge with milk

Millet, jagły, has been eaten in Poland for centuries, and kasza jaglana na mleku is the warming winter breakfast many Polish children grew up on, now back in fashion as a gentle, gluten-free porridge. The grains are cooked in water first, then simmered in milk until soft and creamy, and topped with sautéed apple, cinnamon and a little honey. The mistake that puts people off millet is skipping the rinse: the grains carry a bitter coating that has to be washed off and scalded away with boiling water. Chef's tip: toast the rinsed millet in the dry pan for 2 minutes before adding water, and the porridge tastes nutty instead of grassy.

30 minPolishBreakfast & BrunchGluten free
by KrazyBadal 0 views

MaślankaChilled buttermilk

Maślanka, the tangy liquid left after churning butter, is sold in cartons all over Poland and drunk ice-cold with breakfast, with boiled new potatoes in summer, or blended with fruit for children. On its own it is thin, sour and refreshing; with strawberries and a spoon of sugar it becomes a light pink breakfast smoothie. The mistake is buying "buttermilk" that is really thickened yoghurt drink with added flavourings; look for plain cultured buttermilk with nothing else on the label. Chef's tip: chill the glasses as well as the buttermilk, and blend for no more than 20 seconds so it stays light and doesn't separate.

5 minPolishDrinksGluten free
by KrazyBadal 0 views

ParówkiBreakfast frankfurters

In Warsaw, Kraków and pretty much every Polish home, parówki are the quick weekday breakfast children grow up on: thin, mild pork frankfurters, warmed in hot water and eaten with a squeeze of mustard or ketchup, a slice of rye or a roll, and a few slices of tomato or cucumber. The common mistake is boiling them hard, which splits the skins and leaches out the flavour; they're already cooked, so they only need gentle hot water until piping hot in the middle. Choose parówki with a high meat content. Chef's tip: poke one with a knife to check: it should be hot right through, at least 71 °C, but never bubbling in the pan.

10 minPolishBreakfast & Brunch
by KrazyBadal 0 views

Huevos a la copaSoft-boiled eggs in a glass

In Chilean homes, huevos a la copa are a weekday breakfast and a sick-day comfort: eggs boiled until the whites are just set and the yolks still runny, then scooped out of their shells into a small glass (the copa), broken up with a spoon, salted and eaten with warm marraqueta for dipping. The common mistake is timing from cold water, which makes the result unpredictable; lower the eggs into water that is already boiling. Runny yolks are not suitable for pregnant people, young children, older or vulnerable people; for them, boil the eggs for 9–10 minutes until fully set. If you need it gluten free, serve with gluten-free bread. Chef's tip: a tiny knob of butter stirred into the hot egg in the glass makes it silky.

8 minChileanBreakfast & BrunchGluten free
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

Ave paltaChicken and avocado roll

In Santiago's fuentes de soda and school kiosks, the ave palta is the lunch everyone orders: a soft hallulla or crusty marraqueta roll filled with shredded chicken in mayonnaise (ave mayo) and a thick layer of mashed avocado, palta. Chileans pack it for the office and for long bus journeys. The common mistake is mixing warm chicken with mayonnaise, which turns oily and is a food-safety risk; cool the chicken first. Pack it with an ice pack. Chef's tip: mash the avocado with lemon and salt just before assembling, so it stays green until lunch.

25 minChileanChicken
by KrazyBadal 0 views

MerkénSmoked chilli seasoning

Merkén comes from the Mapuche kitchens of Araucanía: cacho de cabra chillies are dried, smoked over a wood fire, then ground with toasted coriander seed and salt into a brick-red powder that is smoky, warm and lightly hot. In Temuco and across the south it is shaken over potatoes, eggs, sopaipillas, grilled fish and soups. Outside Chile, use dried smoked red chillies, or plain dried red chillies plus smoked paprika. The mistake to avoid is scorching the chillies in the pan: if they blacken, the whole jar is bitter. Chef's tip: grind it a little coarse, as it is sold in Temuco's market, so the coriander seeds stay noticeable.

23 minChileanBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Chłodnik litewskiChilled beet leaf soup

In Podlasie and the lake country of north-east Poland, chłodnik is the soup of hot June and July days, when young beets are pulled with their leaves still tender. The beet greens and baby beets are cooked briefly, chilled, then stirred into kefir with cucumber, radish, spring onion and lots of dill, so the soup turns shocking pink, tangy and cold. It is served as a starter or a light lunch with half a hard-boiled egg in each bowl. Suitable as part of a balanced diet. About 170 kcal and 13 g carbohydrate per portion. The usual mistake is mixing the kefir into warm beets, which makes it split and dulls the colour, so chill them completely first. Chef's tip: add a squeeze of lemon to the cooking beets; the acid keeps the colour a vivid pink instead of brownish.

30 minPolishSoupsGluten free
by KrazyBadal 0 views

ChilenitosDulce de leche biscuit sandwiches

Chilenitos are small, fragile sweets from the bakeries and convent traditions of Chile's countryside: two paper-thin, crisp biscuits sandwiched with manjar and coated on top with a glossy white meringue. They are a fixture of once, christenings and the sweets table at weddings. The biscuits must be rolled almost transparent; thick dough gives a hard, dry chilenito. Chef's tip: use an Italian meringue (whites whisked with hot sugar syrup); it sets smooth and shiny and the eggs are cooked by the syrup, so it is safe to serve to everyone.

100 minChileanBaking
by KrazyBadal 0 views

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