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308 recipes

Quinotos en almíbar (Argentine kumquats in syrup)

In Buenos Aires and the river provinces of the Litoral, kumquat trees ripen in the middle of winter, between June and August, and the fruit goes straight into jars of syrup. Grandmothers' pantries held quinotos for the whole year, brought out for birthdays and long Sunday lunches. Each little fruit turns glossy orange and translucent, with a soft, bittersweet skin and a sharp, juicy centre. Spoon them over vanilla ice cream, serve them with a slice of fresh cheese in the style of postre vigilante, or eat them straight from the jar. Many bar menus offer them steeped in spirits; this version keeps only the syrup. Naturally egg-free, the quinotos rely on sugar syrup to preserve them, while pectin from the peel gives the syrup a light, jammy body. Chef's tip: blanch the fruit three times from cold water; the common mistake is skipping this, which leaves the skins tough and bitter.

120 minArgentinianDessertsVeganGluten free
by KrazyBadal 0 views

Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Cuban red bean potaje (vegetarian)Red bean and pumpkin stew

Potaje de frijoles colorados is everyday Cuban home cooking, eaten in Havana, Camagüey and Santiago alike as the midday meal over white rice, often with a simple avocado salad. Red kidney beans cook until soft and are thickened with calabaza and potato, then flavoured with a sofrito of onion, pepper, garlic, cumin and oregano. It is usually made with pork or chorizo; this is the vegetarian and vegan version, with smoked paprika and a spoonful of vinegar-pickled pepper brine giving the same savoury depth. A bowl gives about 25 g of protein from the beans. Soak the beans for 12 hours first (not counted below), and boil them hard for 10 minutes before simmering, as raw kidney beans contain a toxin. The most common mistake is salting at the start, which keeps the skins tough. Chef's tip: a teaspoon of sugar in the sofrito is a Cuban touch that rounds out the tomato and beans.

135 minCubanCurriesVeganGluten free
by KrazyBadal 0 views

Dulce de fruta bomba (Cuban green papaya in syrup)

In Cuba, papaya is called fruta bomba, and its green, unripe fruit is cooked into this old-fashioned dulce, a fixture of home cooking all over the island and often made in big batches to keep. Strips of firm green papaya are simmered slowly in a cinnamon and lime-peel syrup until they turn translucent and chewy, with a candied, honeyed flavour. The Cuban way to eat it is with a slice of salty, crumbly white cheese, which balances the sweetness; a cup of strong coffee goes alongside. The dulce is egg-free by tradition, with nothing to bind: the papaya candies in the sugar syrup, and a short soak in water with a little bicarbonate of soda helps the strips stay firm. Chef's tip: rinse the strips well after the soak and simmer them gently; the common mistake is boiling the syrup fast, which hardens the outside of the papaya before the syrup can soak in.

110 minCubanDessertsGluten free
by KrazyBadal 0 views

Ensalada de berroWatercress salad

In Cuban homes from Havana to Santiago, a plate of peppery watercress with thin rings of onion and a squeeze of lime sits beside the rice, beans and fried plantain at almost every weekday lunch. The dressing is simply lime or sour orange, olive oil and salt, so the cress stays crisp and bright and cuts through richer dishes. It is very light, with about 2 g of protein a portion, so it is purely a side; pair it with black beans and rice for a full meal. The most common mistake is dressing it in advance: watercress wilts in minutes once salted. Chef's tip: keep the thick lower stems out and use only the tender tops and leaves; the salad will be crisp, not stringy.

10 minCubanSaladsVeganGluten free
by KrazyBadal 0 views

Cuban potaje de garbanzos (vegetarian)Chickpea and pumpkin stew

In Havana and across Cuba, a pot of potaje de garbanzos simmers on the stove for the main meal of the day, and is ladled over white rice with a few slices of fried ripe plantain on the side. Chickpeas cook until creamy with chunks of calabaza (West Indian pumpkin) and potato, then a sofrito of onion, green pepper, garlic and tomato turns the broth thick and orange. Most Cuban cooks add chorizo; this is the vegetarian version, with smoked paprika giving the smoky warmth instead, and it is fully vegan. A bowl gives about 21 g of protein from the chickpeas. Soak the chickpeas for 12 hours first; that time is not counted below. The most common mistake is adding the pumpkin at the start: it dissolves completely, so add it once the chickpeas are nearly tender. Chef's tip: let the potaje rest for half an hour before serving; it thickens and tastes even better the next day.

120 minCubanCurriesVeganGluten free
by KrazyBadal 0 views

Salade tunisienneDiced tomato and cucumber salad

Every Tunisian table, from Tunis to Sfax, has a plate of slata tounsia on it, especially at lunch in summer and at iftar in Ramadan: tomato, cucumber, green pepper and onion cut into tiny, even dice and dressed with lemon, olive oil and dried mint. It is usually crowned with tuna and hard-boiled egg; this vegetarian version leaves out the tuna and uses a little more egg, plus olives and capers for the salty kick. A portion gives about 8 g of protein, so it is a side salad rather than a high-protein dish. The usual mistake is dressing it too early: the salt draws the juice out of the tomato and the salad swims, so dress it just before serving. Chef's tip: take the time to dice everything to the size of a chickpea; that fine, even cut is what makes it taste like Tunisia rather than a chopped salad.

30 minTunisianSaladsGluten free
by KrazyBadal 0 views

Helado de dulce de leche (Buenos Aires dulce de leche ice cream)

Dulce de leche is the flavour Buenos Aires heladerías are judged by, and on a summer night the queues at neighbourhood ice-cream shops stretch out onto the pavement well after dinner. Locals order it plain, with a ripple of extra dulce de leche (dulce de leche granizado adds chocolate flakes), often by the kilo to take home. It is dense, chewy and deeply caramel. This home version is egg-free with no custard: a little cornflour cooked into the milk thickens it the way yolks would, and the dulce de leche itself is milk and sugar cooked down, its sugar and milk solids keeping crystals tiny so it stays smooth and scoopable. Churn it, or still-freeze and stir it every 45 minutes. Chef's tip: chill the extra dulce de leche before rippling it in; the common mistake is folding in a warm one, which melts into the ice cream instead of leaving ribbons.

295 minArgentinianDessertsGluten 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

Tarta de coco y dulce de lecheCoconut and dulce de leche tart

Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.

75 minArgentinianBaking
by KrazyBadal 0 views

Torta de ricotaLemon ricotta tart

Italian families brought ricotta tarts to Buenos Aires and Rosario, and torta de ricota is now as Argentinian as mate: every panadería has one in the window, with a lattice of sweet, crumbly masa frola over a pale, lemon-scented ricotta filling. It is cut into wedges for the merienda, the late-afternoon snack, or for a birthday where nobody wants a heavy cake. The texture is light and slightly grainy rather than silky, and the pastry tastes of butter and vanilla. Wet ricotta is the biggest risk, giving a weeping, soggy tart. Chef's tip: drain the ricotta overnight in the fridge in a sieve lined with a cloth, and add a few raisins only if they have been soaked, or they draw moisture from the filling.

90 minArgentinianBaking
by KrazyBadal 0 views

Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 minArgentinianPasta & Noodles
by KrazyBadal 0 views

Boniato fritoFried white sweet potato

Boniato, the pale, chestnut-sweet sweet potato of the Caribbean, is fried in rounds all over Cuba as an everyday side for picadillo, eggs or rice and black beans, and in Miami's Little Havana it turns up next to most lunch plates. The slices come out golden and lightly crisp outside, fluffy and floury inside. The common mistake is oil that is too hot with slices that are too thick: the outside burns while the middle stays hard, so keep the slices 5 mm and the heat steady. Ordinary orange sweet potato works too, though it is sweeter and browns faster. Chef's tip: drop the cut slices into cold water as you go, as boniato darkens quickly, then dry them very well before frying.

20 minCubanSidesVeganGluten free
by KrazyBadal 0 views

CapuchinosYolk sponge cones in spiced syrup

Named for the pointed hoods of Capuchin friars, these little cones of yolk sponge sit in neat rows in Havana dulcerías, glistening with syrup and sold by the half dozen for birthdays and Sunday visits. They're baked in small cone moulds, then dropped into warm syrup scented with lime peel, cinnamon and star anise until heavy and soaked through, so they are moist, eggy and very sweet. The syrup is often spiked with rum or anise liqueur; this one stays alcohol-free. A syrup boiled too thick won't soak in and leaves a sticky crust, so keep it at a light, pourable stage. No cone moulds? Bake them in a mini muffin tin; they just won't have the hood shape. Chef's tip: soak the sponges while they're still warm and the syrup is warm too; both at the same temperature, the syrup goes right to the centre.

75 minCubanBaking
by KrazyBadal 0 views

MariquitasGreen plantain chips

Mariquitas are the thin, glassy green-plantain chips that come in paper cones at Cuban cafeterías in Havana and Miami, always with a little bowl of garlicky mojo for dunking. They are a party and weekend snack, but with a mandoline they are ready in twenty minutes on any evening. The most common mistake is using plantains that have started to ripen: yellow ones are sweet and soft and burn before they crisp, so buy them hard and fully green. Take care with the mandoline and use its guard, and never leave hot oil unattended. Chef's tip: cut long, paper-thin slices lengthwise and drop them into the oil one at a time so they don't stick together.

20 minCubanSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 minArgentinianSaladsGluten free
by KrazyBadal 0 views

SeñoritasCustard slices in puff pastry

Señoritas are a fixture of Cuban bakeries in Havana and Santiago, and of the Cuban-run ventanitas in Miami: two sheets of crisp, flattened puff pastry sandwiching a thick vanilla-and-lemon custard, with a shiny white sugar glaze on top. They are Cuba's cousin of the mille-feuille, eaten mid-morning or after lunch with a tiny cup of sweet café cubano, and they are always in the box for a birthday or a baptism. Adding the custard while it is still warm is where it goes wrong: the pastry goes limp within an hour. Chef's tip: bake the pastry under a second baking tray so it stays flat, thin and evenly crisp, which makes clean cutting far easier.

90 minCubanBaking
by KrazyBadal 0 views

Tortilla de plátanoRipe plantain omelette

In Havana and across the Cuban countryside, tortilla de plátano is a home supper made from what is in the kitchen: slices of very ripe plantain fried until caramelised, then set in a thick, golden omelette. The sweet fruit against salty egg is the whole point, and it is served with white rice and black beans or a simple tomato salad. The mistake people make is using a plantain that is still yellow and firm; it stays starchy and dry, so wait until the skin is mostly black and the fruit gives when pressed. Chef's tip: flip the tortilla by sliding it onto a plate, covering with the pan and turning both over together, which keeps it whole.

20 minCubanBreakfast & BrunchGluten free
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

Tabouna breadSemolina clay-oven flatbread

Named after the clay oven it is baked in, tabouna bread is slapped by Tunisian village women against the oven's hot inner wall, where it puffs and blisters in minutes. It is a round semolina bread, golden and slightly gritty outside, tender and yellowish within, with the sweet, nutty taste of durum wheat and a hint of olive oil. Roadside stalls from Kairouan to the Cap Bon sell it warm to wrap around harissa, olive oil and mechouia, the smoky grilled-pepper salad, or to tear into a bowl of lablabi, the garlicky chickpea soup. A hot baking tray does the oven's job at home. Semolina drinks water slowly, and adding extra flour because the dough feels wet at first is the mistake that makes a dry, heavy bread. Chef's tip: shape the rounds with wet hands rather than floury ones; it keeps the dough soft and gives the crust its blistered finish.

149 minTunisianBreads & ParathasVegan
by KrazyBadal 0 views

BizcochueloPlain whisked sponge cake

Nearly every Argentine birthday torta starts life as a bizcochuelo: a tall, plain sponge of eggs, sugar, flour and cornflour, with no butter and no baking powder, lifted only by long whisking. Grandmothers bake it on Sunday to split into three and fill with dulce de leche and whipped cream, or eat it plain in the afternoon with mate. The crumb is fine, dry-ish and airy, made to soak up syrup. Opening the oven in the first 20 minutes is the classic way to flatten it, so leave the door shut. Chef's tip: whisk until the mixture reaches 'punto letra', thick enough that a ribbon drawn on the surface holds its shape for a few seconds; that takes a good 8–10 minutes with an electric mixer, and warm eggs get there faster.

55 minArgentinianBaking
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

Café con lecheCoffee with hot milk

Every morning from Havana to Miami's Little Havana, breakfast is a big cup of café con leche with a length of buttered, pressed Cuban bread (tostada) to dunk in it. A moka pot of dark espresso-style coffee is whipped with sugar into a pale foam, the espumita, and poured into a mug of hot, lightly salted milk. The usual mistake is boiling the milk, which gives it a skin and a cooked taste; heat it only until it steams. Coffee contains caffeine, so this is a grown-up drink; children traditionally get a cup that is mostly milk. Chef's tip: whisk the first few drops of coffee hard with the sugar to a thick paste before adding the rest; that is what makes the creamy espumita on top.

10 minCubanDrinksGluten free
by KrazyBadal 0 views

Batido de trigoPuffed wheat shake

Havana cafeterías and Miami ventanitas blend this for breakfast on the run: puffed wheat, cold milk, sugar and ice whizzed into a thick, frothy shake that tastes like a malted milk with toasted cereal. It is one of the most loved Cuban batidos, and quick to make at home. The common mistake is using sweetened, honey-coated cereal, which makes it cloying; plain puffed wheat lets the toasty grain flavour come through. Chef's tip: blend the puffed wheat with half the milk first until completely smooth, then add the ice, so you don't get soggy flecks of cereal.

5 minCubanDrinks
by KrazyBadal 0 views

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