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32 recipes

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

Wiener MelangeCoffee with milk and foam

In Vienna you never simply order 'a coffee'; you order by name, and the Melange is the one most Viennese ask for. It arrives in a large cup on a small silver tray with a glass of water and often a tiny chocolate, and you may sit over it for an hour with the newspapers at Café Prückel or Hawelka, mid-morning or after lunch. Traditionally it is a mild, longer espresso (a Verlängerter) with roughly equal hot milk and a soft cap of milk foam; it is gentler than a cappuccino and the foam is looser and creamier. Expect a round, nutty, slightly sweet cup with little bitterness. The common mistake is overheating the milk: once it passes about 70 °C it smells cooked and loses its sweetness and the foam turns big-bubbled and dry. Stop when the jug is too hot to hold for more than a second or two. It is ready when the foam sits in a smooth, glossy dome about a finger thick and the coffee shows as a brown ring at the edge. One cup has about the caffeine of a single espresso. Chef's tip: always serve the glass of water alongside, as Vienna does; it is drunk first to clear the palate.

6 minAustrianDrinksGluten free
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

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

Cocido quemadoBurnt sugar mate drink

Cocido is how Paraguay starts the day: in Asunción, in the villages of Guairá and Itapúa, and in school kitchens, a pot of burnt yerba is brewed and poured into cups with chipa, the cheesy cassava bread, or with a hard galleta. The old way is to drop a glowing piece of charcoal into a pot with yerba and sugar and stir until the sugar burns. On a home stove you caramelise them together in a dry pan instead, which is safer and gives the same smoky, toffee-like taste. The drink is clear amber-brown, with roasted, slightly bitter mate notes over burnt-sugar sweetness; with milk added it becomes cocido con leche, creamy and coffee-coloured. Yerba mate contains caffeine, so treat it like a cup of coffee. The common mistake is letting the sugar go black: it turns acrid and bitter. Pull it off the heat when the caramel is deep amber and the yerba smells toasted, not burnt. It is ready when the liquid is a clear dark amber and tastes of toffee and smoke. Chef's tip: the water will spit fiercely when it hits the hot caramel, so pour it in from the side, at arm's length.

14 minParaguayanDrinksVeganGluten free
by KrazyBadal 0 views

Martín FierroCheese with quince paste

Ask for dessert in a Montevideo bodegón or a country parador and you may be offered a Martín Fierro: a thick slice of fresh, mild cheese laid with an equal slice of dense quince or sweet-potato paste, named after the gaucho of the epic poem. It's salty against sweet, soft against firm, and takes two minutes to assemble. Uruguayan fresh cheese is usually made with animal rennet, so choose one with vegetarian rennet if that matters to you. The mistake is serving it fridge-cold, which dulls both flavours. Chef's tip: cut the cheese and paste to exactly the same thickness, about 1 cm, so every bite has both.

5 minParaguayanDessertsGluten free
by KrazyBadal 0 views

TereréIced yerba mate

In Asunción the hottest part of the day stops for tereré: a horn or cup packed with yerba mate, topped up again and again with ice water infused with crushed herbs, and passed round the group through a metal straw. It was recognised by UNESCO as part of Paraguay's cultural heritage, and the herbs (yuyos) change with the season and the drinker's mood. Yerba mate contains caffeine, so it isn't one for small children. The common mistake is pouring water straight into loose yerba, which then clogs the straw; tilt the yerba to one side first. Chef's tip: for tereré ruso, swap the water for cold orange or grapefruit juice.

10 minParaguayanDrinksVeganGluten free
by KrazyBadal 0 views

FinadeneSoy and lemon dipping sauce

Finadene is the sharp, salty, fiery sauce that every Chamorro family in Guam makes to spoon over grilled meat, fish, red rice and just about everything at a fiesta. Soy sauce is mixed with lemon juice or vinegar, chopped onion and the small, very hot local donne' peppers. There are many versions; this soy-lemon one is the most common. A common mistake is making it hours ahead; the onion is best still crunchy. Chef's tip: use Thai bird's-eye chillies if you can't find donne'.

5 minPacific IslanderChutneys & DipsVeganSpicy
by KrazyBadal 0 views

Nama saladSea grapes with coconut milk

Nama, the glossy green sea grapes that grow on the reef flats of Fiji's Lau and Kadavu islands, are sold in bundles at the Suva market and eaten as a fresh, salty salad with almost every iTaukei lunch of fish and cassava. The little bubbles pop in the mouth with a taste of the sea. They are dressed in lolo (coconut milk) with lemon, onion, tomato and chilli just before eating. A common mistake is dressing them too early; the salt and acid make the grapes collapse. Chef's tip: soak them in cold water for 5 minutes to plump them and wash away grit.

15 minPacific IslanderSaladsVeganGluten free
by KrazyBadal 0 views

Koko SamoaHot cocoa drink

Koko Samoa is the morning drink of Samoa, made from the island's own cocoa beans, roasted over a fire, pounded into a dark paste and dried into blocks sold at Apia's Fugalei market. Dissolved in hot water and sweetened, it is earthy, slightly bitter and rich, with a little oil floating on top, and is drunk with panikeke or buttered bread. If you can't find koko Samoa, use 100% cocoa chocolate. A common mistake is expecting it to be like milky hot chocolate; it is darker and thinner. Chef's tip: simmer it for a few minutes rather than just stirring it in, which brings out the roasted flavour.

10 minPacific IslanderDrinksVeganGluten free
by KrazyBadal 0 views

'OtaiWatermelon and coconut drink

'Otai is the drink of the Tongan summer, ladled from big bowls at church feasts, weddings and beach picnics around Tongatapu. Watermelon is grated or mashed into chunky pulp and mixed with coconut milk, a little sugar and lots of ice; some families add grated mango or pineapple. It is drunk and eaten at the same time, with pieces of fruit in every glass. A common mistake is blending it smooth; it should be pulpy. Chef's tip: grate the melon on the coarse side of a box grater straight into the bowl to catch all the juice.

15 minPacific IslanderDrinksVeganGluten free
by KrazyBadal 0 views

Ei im GlasSoft-boiled eggs in a glass

In the old coffee houses of Vienna, the breakfast menu still lists Ei im Glas: two very soft-boiled eggs, scooped warm from their shells into a small glass, with a knob of butter, chives, salt and pepper. You stir it into a golden, custardy mess and eat it with a crisp Semmel roll (gluten-free bread if you need it) and a Melange coffee. The mistake almost everyone makes is boiling the eggs a minute too long, so the yolk sets and the dish turns into plain egg salad. Chef's tip: warm the glass with hot water while the eggs cook, so the butter melts on contact and the eggs stay hot to the last spoonful.

8 minAustrianBreakfast & BrunchGluten free
by KrazyBadal 0 views

EinspännerBlack coffee with whipped cream

The Einspänner is named after the one-horse carriages of old Vienna: coachmen waiting outside in winter supposedly liked their coffee under a lid of cream that kept it hot and stopped it slopping. Today it is served in a handled glass at classic coffee houses, a strong black mocha (a double espresso or Großer Brauner without milk) topped with a thick layer of cold, lightly sweetened whipped cream and a pinch of icing sugar. You do not stir it: you sip the hot, bitter coffee through the cold, sweet cream, so each mouthful is two temperatures and two textures. It is an afternoon or late-morning coffee, often with a slice of Sachertorte. The common mistake is runny cream that sinks and turns the drink into a milky latte; whip it until it just holds a peak and spoon it on gently so it floats. It is ready when the cream stands at least 2 cm above the coffee and slowly sinks at the edges. It is strong: a double shot of caffeine in one glass. Chef's tip: pour the coffee in first and wait ten seconds before adding the cream, so the crema settles and helps support the cap.

6 minAustrianDrinksGluten free
by KrazyBadal 0 views

ŽinčicaSoured whey drink

Hikers walking past a salaš, a Slovak shepherds' hut, are often offered a mug of žinčica, the cool, sour whey left over from making bryndza and hrudka cheese. Shepherds heat the whey until fine flakes of cheese float up, then leave it to sour, and drink it with boiled potatoes or on its own on a hot afternoon. It is thin, refreshing and tangy, a little like a light buttermilk. At the salaš it is often made from raw sheep's milk, so at home make it only from the whey of cheese made with pasteurised milk (the korbáčiky recipe gives you plenty) and vegetarian rennet. The common slip is leaving it to sour somewhere warm for too long, where it turns cheesy and harsh; a cool room and 12 hours is enough. Chef's tip: a spoonful of cultured buttermilk gives a clean, reliable sourness every time.

15 minCzechDrinksGluten free
by KrazyBadal 0 views

TopinkyGarlic fried rye bread

Midnight in a Prague beer hall, a basket of topinky arrives: thick slabs of rye-wheat bread fried until shatteringly crisp and rubbed hard with raw garlic, so the rough crust grates the clove like sandpaper. Czech pubs serve them as a snack with beer, and at home they are a quick supper with a glass of buttermilk or a bowl of soup. Some old cooks used lard; frying in oil keeps them vegan. The crumb should stay soft inside the golden crust, and the garlic should be sharp and fiery. A common mistake is frying in oil that is not hot enough, which makes the bread greasy instead of crisp. Chef's tip: choose a dense, day-old rye bread with caraway seeds; fresh, airy bread soaks up oil like a sponge.

10 minCzechSnacks & StartersVegan
by KrazyBadal 0 views

Steirische Kernöl-EierspeisScrambled eggs with pumpkin seed oil

Eierspeis is the Austrian word for scrambled eggs, and in Styria they get a final drizzle of the region's dark green pumpkin seed oil. It is a farmhouse breakfast or a late-night snack after a long evening in a Graz wine bar, eaten straight from the small pan it was cooked in with a slice of rye bread. The eggs are soft and creamy in big folds, and the oil adds a toasted, nutty depth that tastes almost like brown butter. A common mistake is stirring too fast on a high heat, which gives small dry crumbs instead of soft curds. Chef's tip: salt the eggs a few minutes before cooking; it helps them set more tenderly.

8 minAustrianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Postre vigilanteCheese with quince paste

Ask for dessert in an old Buenos Aires bodegón and the waiter will rattle off flan, budín and, inevitably, vigilante: a thick slab of soft, mild cheese laid beside an equal slab of dulce de membrillo or dulce de batata. The name, "policeman", is said to come from the beat officers who ordered it as a cheap sweet in early twentieth-century cafés; Uruguayans call the same plate Martín Fierro. It is salty against sweet, creamy against firm, and takes five minutes. The traditional cheese is fresh queso cremoso or cuartirolo, or a firmer port salut; a young Havarti or mild Gouda is the best stand-in abroad. Like many soft cheeses, these are often made with animal rennet, so check the label for a vegetarian (microbial-rennet) cheese. The usual error is cutting the slabs thin like a cheese board; vigilante is about generous, equal bricks. Chef's tip: take the cheese out of the fridge 20 minutes ahead; cold cheese tastes of nothing next to the paste.

5 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Quesillo con miel de cañaFresh cheese with cane syrup

In the Tafí del Valle hills above San Miguel de Tucumán, quesillo is made by stretching hot curd into long, thin, elastic sheets and folding them into flat rounds; along the road up from the city, stalls sell it beside jars of miel de caña, the dark syrup boiled from the juice of Tucumán's sugarcane. Put the two together and you have the province's simplest dessert: mild, milky, slightly squeaky cheese with a pour of syrup that tastes of molasses and caramel, plus walnuts for crunch. It is eaten after lunch or as a merienda with mate. Drowning the cheese is the usual misstep; the syrup is intense, so pour a ribbon, not a puddle. Real quesillo is hard to find abroad: fresh mozzarella, Oaxaca cheese or another fresh stretched-curd cheese is closest, and light cane syrup or a 2:1 mix of golden syrup and black treacle stands in for miel de caña. Most of these cheeses use animal rennet; choose a vegetarian one if needed. Chef's tip: warm the syrup slightly so it runs into the folds of the cheese.

10 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Salsa criollaTomato, onion and pepper relish

Chimichurri gets the fame, but at a Sunday asado anywhere from Buenos Aires to Salta the other bowl on the table is salsa criolla: tomato, onion and red and green pepper cut into small, even dice, dressed with vinegar, oil, oregano and salt, and left to sit until the juices pool. It is spooned over steak, chorizo and provoleta, piled into choripán, and eaten with grilled vegetables, and it brings freshness and acid to rich, smoky food. Expect crunch, a clean sour note and a mild sweetness from the peppers. Chopping it all in a food processor is the mistake: it turns watery and pulpy, so take the time to dice by hand. Some cooks use only red onion, others add spring onion or a pinch of chilli; adjust to taste. Chef's tip: dress the onion with the vinegar and salt first for 10 minutes before adding the rest; it softens the raw bite without losing the crunch.

15 minArgentinianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Salsa golfMayonnaise and ketchup sauce

Mar del Plata's golf club gave its name to this sauce in the 1920s, so the story goes, and Argentines have been mixing mayonnaise and ketchup ever since. It is the pink sauce of the 1970s cocktail party and the seaside: spooned into half avocados (palta a la golf), over hearts of palm, onto a cold hard-boiled egg, beside fries or into a prawn cocktail, and every family has its own ratio. A drop of lemon and a dash of mustard lift it from a simple mix to something tangy and creamy. Too much ketchup is the misstep that turns it sweet and orange; it should be a soft salmon pink. Use shop-bought mayonnaise, which is made with pasteurised egg; if you make your own, use pasteurised eggs. Check the labels of the mayonnaise, ketchup and mustard if you need it gluten free. Chef's tip: let it sit in the fridge for 15 minutes before serving; the flavours blend and it thickens slightly.

5 minArgentinianChutneys & DipsGluten free
by KrazyBadal 0 views

SubmarinoHot milk with chocolate bar

Café tables in Buenos Aires have their own way with hot chocolate: the waiter brings a tall glass of frothy, steaming milk on a saucer with a slim bar of dark chocolate, and you drop the bar in yourself and watch it sink like a submarine. Stirred with a long spoon, it melts into a rich, not-too-sweet drink, and it is the classic order with medialunas on a cold winter afternoon or after school. At home it takes five minutes, and children love the moment of dropping the bar in. The common letdown is milk that is only warm: the chocolate sits in a lump at the bottom. Heat it until it is steaming and just starting to rise, but not boiling. Chef's tip: froth the hot milk with a whisk or milk frother before pouring; the foam on top is part of the café ritual and keeps the drink hot while the chocolate melts.

5 minArgentinianDrinksGluten free
by KrazyBadal 0 views

Steirischer KäferbohnensalatRunner bean pumpkin oil salad

In the hills of south-east Styria, fat purple-speckled runner beans called Käferbohnen, 'beetle beans', are dried every autumn and turned into this simple salad. It is a fixture of the Buschenschank, the farm wine taverns where you sit outdoors with a board of bread, cheese and spreads. The beans are soft and creamy, the red onion and cider vinegar sharp, and the dark green pumpkin seed oil gives a deep, toasty, nutty flavour. A common mistake is dressing cold beans straight from the fridge; dress them lukewarm so they soak up the vinegar. Chef's tip: add the pumpkin seed oil last and do not heat it; it turns bitter when warm.

15 minAustrianSaladsVeganGluten free
by KrazyBadal 0 views

LiptauerPaprika curd cheese spread

No Heuriger, the wine tavern on the vineyard slopes at the edge of Vienna, is complete without a bowl of rust-red Liptauer next to the bread basket. Quark and soft butter are beaten with sweet paprika, ground caraway, mustard, onion and capers into a spread that is creamy, tangy and gently warm. Spread it thick on dark rye bread with radishes and chives, or pipe it onto halved peppers for a snack board. A common mistake is using wet quark straight from the tub, which makes the spread runny; drain it in a sieve first. Most quark is set without rennet, but some brands use a little animal rennet, so pick one labelled vegetarian. Chef's tip: make it a few hours ahead; the paprika colour deepens and the caraway softens as it sits.

15 minAustrianChutneys & DipsGluten free
by KrazyBadal 0 views

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