Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

181 recipes

Buchtičky se šodó (tiny buns in vanilla custard)

Ask anyone who went to school in Czechia or Slovakia about the canteen, and buchtičky se šodó comes up with a smile: a bowl of tiny, soft, buttery yeast buns baked close together and pulled apart, sitting in warm vanilla custard. Families make it at home as a sweet main course or afternoon treat, especially in winter. The custard here is lightly sweetened. It contains gluten, milk and egg. Chef's tip: brush the buns with melted butter before they go into the tin, so they pull apart cleanly after baking.

60 minCzechDesserts
by KrazyBadal 0 views

RohlíkSalt and caraway breakfast roll

Ask a Czech or Slovak what they ate for breakfast as a child and the answer is usually a rohlík: a long, slim roll rolled up from a triangle of dough, sold for a few crowns at every bakery and supermarket from Prague to Bratislava. It has a thin, crisp golden crust scattered with coarse salt and caraway, and a soft, tight spiral inside. People eat it with butter and jam, with a spread such as egg or bean pomazánka, with a cup of white coffee, or simply dunked in a mug of cocoa. This version uses sunflower oil, so it is vegan. Rolling the triangles loosely is the usual mistake; the spiral opens in the oven and the roll splits. Chef's tip: stretch each triangle gently by its point as you roll it up, which keeps the coil tight and gives the long, even shape.

135 minCzechBreads & ParathasVegan
by KrazyBadal 0 views

Taillé aux greubonsCracklings pastry

In the cafés and wine-village bakeries of Vaud, from Lavaux to the Jura foothills, taillé aux greubons is served in squares with a glass of something at aperitif time, or warm at the market on Saturday mornings. Greubons are the crisp pork cracklings left after rendering lard; chopped and folded into a rough puff dough, they give a savoury, salty, deeply porky pastry with a criss-cross scored top. Buy pork cracklings (not crisps) from a butcher. Chef's tip: keep everything cold and fold quickly; if the butter melts into the dough you'll get a hard biscuit instead of flaky layers.

90 minSwissSnacks & Starters
by KrazyBadal 0 views

MailänderliLemon butter cookies

Come December, almost every Swiss household bakes Mailänderli, the simplest and best-loved of the Weihnachtsguetzli: buttery, lemon-scented biscuits cut into stars, hearts and moons and painted with egg yolk so they bake to a deep shine. Children across German-speaking Switzerland help cut them out, and tins of them are swapped with neighbours and eaten all through Advent. Chef's tip: rest the dough in the fridge overnight, or for at least 2 hours; warm dough spreads and the shapes lose their sharp edges.

50 minSwissBaking
by KrazyBadal 0 views

Willisauer RingliSugar ring biscuits

The little town of Willisau in the canton of Lucerne has been making these rock-hard sugar rings since the 1800s, and Swiss children have been nibbling them on hikes and car journeys ever since, sucking them slowly like sweets. They are made from little more than sugar, flour, egg and lemon, and dried before baking so they set with a smooth, pale, glassy crust. The bakery recipe is a well-kept secret; this home version gets the same snap. Chef's tip: don't skip the overnight drying, which forms the crust that gives Ringli their famous crunch.

60 minSwissBaking
by KrazyBadal 0 views

Pane ticinesePull-apart white loaf

Pane ticinese comes from Switzerland's Italian-speaking south and is now sold in bakeries across the country: a long, flat loaf made of linked rolls, each section easy to break off, with a soft, slightly chewy crumb thanks to a little olive oil in the dough. In Lugano and Bellinzona it goes on the table at lunch with salami and formaggini, or is torn into hunks for minestrone; this version is vegan. Chef's tip: when shaping, press each fold right down with the side of your hand; the deep creases are what let the loaf snap into neat pieces after baking.

160 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

Gâteau du VullySweet cream yeast cake

On the slopes of Mont Vully between Lake Murten and Lake Neuchâtel, bakers fill their windows with this flat yeast cake on Sundays and at the autumn harvest festival in Môtier and Praz. A soft, buttery dough is dimpled all over, sprinkled thickly with sugar and doused with cream, which bakes into a caramel-like crust that dips into the hollows. A savoury cousin is topped with bacon and caraway; this is the sweet one. Chef's tip: press really deep dimples with your fingertips right before baking, so pools of cream and sugar stay in place instead of sliding off.

125 minSwissBaking
by KrazyBadal 0 views

TotenbeinliAlmond biscuits

The name means 'little dead men's bones', but there is nothing gloomy about these crunchy almond biscuits from Graubünden, sold in the bakeries of Chur and the Engadin and dunked in coffee or a glass of milk on winter afternoons. Whole almonds are folded into a buttery, cinnamon-scented dough, baked in logs, then sliced and baked again, a little like biscotti but richer. Chef's tip: slice the logs while still warm with a serrated knife and a gentle sawing motion; cold logs crumble and the almonds tear out.

60 minSwissBaking
by KrazyBadal 0 views

FasnachtschüechliCarnival fried pastries

During Fasnacht, from Basel's drum-filled Morgestraich to Lucerne's masked parades, the bakeries stack Fasnachtschüechli in towers: huge, wafer-thin rounds of fried dough so delicate they shatter at first bite, showering icing sugar everywhere. Families in central Switzerland still make them at home in February, stretching the dough over their knees. A rolling pin and patience work fine. Chef's tip: roll the dough so thin that you can read through it; thick spots puff into chewy bubbles instead of crisp lace.

65 minSwissDesserts
by KrazyBadal 0 views

WeggliSoft milk rolls

Weggli are the soft white rolls Swiss-German children grow up on: in Zurich, Bern and Basel they are bought warm on Saturday mornings, pulled apart along their deep central crease and eaten with butter and jam, or with a bar of chocolate pressed inside for the school break. The dough is enriched with milk and butter, so the crumb is fine and fluffy and the crust thin and golden. Chef's tip: press the crease firmly with the handle of a wooden spoon almost to the tray; if it's too shallow the rolls rise back into plain buns.

118 minSwissBreads & Parathas
by KrazyBadal 0 views

CaracChocolate tartlets

Bright green with a single chocolate dot, the carac is the cheerful little tart in the windows of every pastry shop from Geneva to Lausanne and Neuchâtel, and the one children in Romandie point at first. A crisp sweet shortcrust shell holds a rich dark chocolate ganache, sealed under a smooth layer of green icing. Pastry chefs use fondant; at home a thick icing-sugar glaze works well. Chef's tip: let the ganache set completely in the fridge before icing, or the green runs into the chocolate and the top looks muddy.

60 minSwissDesserts
by KrazyBadal 0 views

AnisbrötliAnise cookies

Anisbrötli and their claw-shaped cousins Chräbeli are among the oldest Swiss Christmas biscuits, baked in Basel, Aargau and Zurich from Advent onwards and packed into tins beside Mailänderli and Brunsli. The egg and sugar dough is pressed into springerle moulds or cut into shapes, then left to dry overnight, so in the oven the bottom puffs up into a little 'foot' while the top stays white and smooth. Inside they are chewy and fragrant with anise. Chef's tip: beat the eggs and sugar for the full 10 minutes; under-whipped batter gives flat cookies with no foot.

60 minSwissBaking
by KrazyBadal 0 views

Appenzeller BiberAlmond-filled gingerbread

In the green hills of Appenzell, Biber are the sweet that marks Christmas, New Year and christenings, and bakers in Appenzell town stamp them with wooden moulds of cows, bears and the traditional alpine ascent. The dough is a dark, spicy honey gingerbread wrapped around a layer of almond paste, baked until it glows chestnut brown. They keep well and are sliced or eaten whole with coffee. Chef's tip: leave the dough to rest for at least a day if you can; honey doughs get smoother and spicier with time and crack less when stamped.

80 minSwissBaking
by KrazyBadal 0 views

Tarte au vin cuitPear syrup cream tart

Despite its name, vin cuit contains no wine. Farmers in Vaud and Fribourg boil down fresh pear and apple juice for hours in copper cauldrons each autumn until it becomes a dark, tangy syrup called vin cuit or raisinée, and bakeries turn it into this glossy brown cream tart for the Bénichon harvest feast in September and Sunday tables all year. The filling tastes of caramel, dried pear and a pleasant sourness. Outside Switzerland, look for pear syrup or pear concentrate. Chef's tip: take the tart out while the centre still wobbles a little; it sets as it cools and overbaking makes it cracked and grainy.

75 minSwissDesserts
by KrazyBadal 0 views

TirggelHoney biscuits

Tirggel have been baked in Zurich since the Middle Ages and are still sold at the Christmas markets on the Bahnhofstrasse and the old-town bakeries: wafer-thin honey biscuits pressed into carved moulds of guild scenes, animals and town views, then baked with heat from the top only so the raised picture turns golden while the back stays pale. They are hard and meant to be broken into pieces and let melt on the tongue. Wooden or silicone springerle moulds work at home. Chef's tip: bake them under the top heat only, or on the highest shelf with a tray below; full heat browns the whole biscuit and the picture disappears.

60 minSwissBaking
by KrazyBadal 0 views

NussgipfelHazelnut crescents

In Swiss train-station bakeries and village tearooms the Nussgipfel is the pastry commuters grab with their morning coffee: a crisp, flaky crescent wrapped around a sweet filling of ground hazelnuts and cinnamon, glazed so it shines. Bakers in Bern and Lucerne make their own laminated dough, but at home good all-butter puff pastry gives an excellent result in about an hour and a half. Chef's tip: chill the shaped crescents for 15 minutes before baking; warm pastry slumps and the filling leaks out.

70 minSwissBaking
by KrazyBadal 0 views

BürliCrusty bread rolls

Walk into a bakery in St. Gallen, Appenzell or Thurgau in the morning and you will find trays of Bürli, rough, flour-dusted rolls baked in clusters of two or four that you tear apart at the table. Their dough is wet and lightly handled, so the crust bakes up thin and crackling while the inside stays open and chewy. In eastern Switzerland they are the classic partner for a grilled St. Galler Bratwurst at football matches and markets, and they're just as good with butter and cheese. Chef's tip: don't add extra flour to the sticky dough; the high water content is what gives Bürli their big holes, so use wet hands and a scraper instead.

175 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

HemenexHam and eggs

Hemenex, the Czech spelling of "ham and eggs", has been a breakfast in Prague cafés and pub kitchens since the First Republic and is still a weekend favourite at home: slices of cooked pork ham warmed in butter, eggs cracked right over them and fried until the whites set, then everything slid out together and eaten with bread and pickled gherkin. The common mistake is frying the ham until crisp; it should just warm and brown a little at the edges. Cook the yolks fully set for pregnant people, young children, older or vulnerable people. Serve with rye bread, or gluten-free bread if needed. Chef's tip: lay the ham in overlapping slices so it forms a "plate" under the eggs and the whites can't stick to the pan.

10 minCzechBreakfast & BrunchGluten free
by KrazyBadal 0 views

Pomazánkové másloChive butter spread

Pomazánkové máslo is a Czech fridge staple, a soft, mild dairy spread that is lighter than butter and is spread thickly on fresh rye bread for breakfast and school snacks, usually topped with chives or sliced radish. Shops sell it ready-made, but at home it is easily made by beating butter with soft quark and a splash of milk. The common mistake is using butter straight from the fridge, which leaves greasy lumps; it must be soft enough to whip. Chef's tip: beat for a full 3 minutes, until pale and fluffy, and the spread stays soft even when chilled.

10 minCzechBreakfast & BrunchGluten free
by KrazyBadal 0 views

HafechabisLamb and cabbage pot

Hafechabis, literally 'pot cabbage', is the autumn one-pot of the Lucerne, Schwyz and Uri valleys, made when the cabbages come in and the lambs come down from the alps. Lamb shoulder, white cabbage, onions and potatoes are layered in a heavy pot with caraway and left to cook gently in their own juices with a little stock, until the cabbage is silky and the lamb tender. Serve it straight from the pot with mustard and crusty bread. The usual mistake is adding too much liquid: the cabbage gives off plenty of its own, and a flooded pot tastes boiled rather than braised. Slow-cooker option: layer as below and cook on low for 7 hours. Chef's tip: brown the lamb properly first, as the caramelised fat is what flavours every layer of cabbage.

125 minSwissMeatGluten free
by KrazyBadal 0 views

Tvarohová pomazánkaQuark spread

Tvarohová pomazánka is the savoury quark spread made in Czech and Slovak kitchens for breakfast, snacks and the evening bread plate: tvaroh beaten with a little butter, finely chopped onion, sweet paprika and chives, then spread on dark rye bread. It is fresh, tangy and pale orange. The mistake is using raw onion cut too coarsely, which overpowers the mild quark and makes the spread watery; chop it very finely or grate it. Chef's tip: make it 30 minutes ahead and chill it, so the paprika colours the spread and the onion mellows.

10 minCzechBreakfast & BrunchGluten free
by KrazyBadal 0 views

ChässuppeBread and cheese soup

Chässuppe comes from the farmhouses of Central Switzerland, from Unterwalden to the Entlebuch, where it was a thrifty way to use up hard bread and the end of a wheel of cheese. It is a winter supper, especially on carnival and Advent evenings: bread and grated mountain cheese are soaked in hot broth and stirred into a thick, almost spoonable soup, then topped with butter-fried onions. Serve with a green salad and a mug of hot tea. Most Swiss mountain cheeses are made with animal rennet; for a vegetarian pot, choose a hard cheese labelled vegetarian with a nutty, Alpine-style flavour. The usual mistake is letting it boil once the cheese is in, which makes it stringy and oily. Chef's tip: soak the bread in the broth for 10 minutes before heating, so it melts into the soup instead of staying in lumps.

40 minSwissSoups
by KrazyBadal 0 views

Králík na smetaněRabbit in cream sauce

Králík na smetaně is a Sunday lunch in the Czech countryside, especially in Moravia and South Bohemia, where many families once kept rabbits in the yard. Rabbit pieces are braised with carrot, celeriac, parsley root and onion, then the vegetables are blended into a velvety cream sauce brightened with lemon and a pinch of sugar, much like the famous svíčková. It is served with sliced bread dumplings (houskové knedlíky) and a spoon of cranberry sauce. The usual mistake is boiling the sauce after the cream goes in, which can split it; keep it at a bare simmer. Rabbit is lean, so cook it gently and check that the meat comes easily off the bone. Chef's tip: blend the vegetables until completely smooth and pass them through a sieve for the silky sauce Czech cooks are proud of.

120 minCzechMeat
by KrazyBadal 0 views

Ka'i ladrilloPeanut molasses bricks

Ka'i ladrillo — 'monkey brick' in Guaraní — is the sweet sold by vendors on Asunción buses and at country fiestas: roasted peanuts bound in boiled cane molasses and set in brick-shaped blocks, crunchy and dark with a slightly smoky toffee taste. It contains peanuts, so keep it away from anyone with a peanut allergy. The common mistake is taking the syrup off too soon, so the bricks stay sticky and never set. Chef's tip: test the syrup by dropping a little into cold water; it is ready when it sets into a brittle thread that snaps.

40 minParaguayanDessertsVeganGluten free
by KrazyBadal 0 views

Showing 24 of 181 recipes

Show more recipes

Page 1 of 8