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21 recipes

Houskové knedlíky

Houskové knedlíky are the sliced bread dumplings that sit beside almost every sauce in a Prague pub, from mushroom svíčková-style cream sauces to sweet-sour dill gravy. Unlike the round German Semmelknödel, these are a soft yeast dough rolled into a log with crisp cubes of stale roll inside, simmered whole, then cut into thick, spongy slices that drink up gravy. Czech grandmothers still slice them with a length of thread rather than a knife, which keeps the crumb open instead of squashing it. Chef's tip: cut the cooked loaf with a piece of cotton thread wrapped around it and pulled tight; a knife presses the slices into dense, gluey discs.

55 minCzechSides
by KrazyBadal 0 views

Smažený sýr

Smažený sýr, a thick slab of breaded Edam fried until molten, is the dish every Czech student orders at a Prague hospoda and the one vegetarian main that turns up on nearly every menu from Brno to the Šumava mountain huts. It comes with tatarská omáčka (tartare sauce) and either boiled potatoes or chips, and a cold pivo on the side. The joy is the crunch giving way to stretchy, salty cheese. Chef's tip: chill the breaded slices for 20 minutes and double-coat them, otherwise the cheese bursts out into the oil before the crumb is golden.

40 minCzechVegetarian
by KrazyBadal 0 views

Bryndzové halušky

Bryndzové halušky is Slovakia's national dish, cooked in every koliba (timber shepherd's restaurant) in the Liptov and Orava valleys and fought over each summer at the halušky-eating contest in Turecká. Little grated-potato dumplings are tossed while hot with bryndza, a tangy, spreadable sheep's cheese, and finished with a sour milk drink called žinčica. The traditional topping is crisp smoked bacon; here golden fried onions bring the same savoury crunch, and meat-eaters can add bacon on their own plates. Chef's tip: grate the potatoes at the last moment and work fast; grated potato left standing turns grey and watery and the dumplings go heavy.

45 minCzechVegetarian
by KrazyBadal 0 views

Kulajda

Kulajda comes from South Bohemia, the land of carp ponds and pine forests around České Budějovice and Český Krumlov, where families come home from the woods in late summer with baskets of porcini. It is a thick, pale, gently sour soup of potatoes, mushrooms, cream and plenty of dill, finished with vinegar and served with a soft poached egg floating in each bowl. It is eaten as a filling lunch on its own with a slice of rye bread. Chef's tip: add the vinegar off the heat and taste as you go; the soup should be clearly tangy but never sharp, like a good pickle brine softened by cream.

50 minCzechSoups
by KrazyBadal 0 views

Česnečka

Česnečka is the soup Czechs swear by after a long night in a Prague pivnice: a thin, savoury broth fragrant with raw garlic, caraway and marjoram, with soft potato cubes, crunchy fried bread and a fistful of grated cheese melting into each bowl. It costs almost nothing, comes together in half an hour and is served in workers' canteens and village pubs all winter. This version uses vegetable stock instead of the old meat bouillon. Chef's tip: crush the garlic into the bowls or add it right at the end off the heat; boiled garlic goes sweet and mild, and česnečka should bite.

30 minCzechSoups
by KrazyBadal 0 views

Ovocné knedlíky

Ovocné knedlíky are the summer main course of Czech childhoods: in July with apricots from South Moravian orchards, in September with blue plums, eaten as lunch rather than pudding. Each soft quark dumpling hides a whole fruit that turns jammy as it simmers, and they are served the old way, rolled in melted butter and buried under grated tvaroh (quark) and icing sugar. Kids compete over who can eat the most. Chef's tip: pinch the dough completely closed with no thin patches; a single gap lets water in and the dumpling bursts in the pot.

45 minCzechDesserts
by KrazyBadal 0 views

Moravské koláče

In the villages of South Moravia and Wallachia, nobody gets married without a mountain of koláče: small round yeast buns with a deep hollow filled with sweetened poppy seed, vanilla quark or povidla (thick plum butter), each crowned with buttery posypka crumble. Relatives bake hundreds for the wedding and send guests home with boxes of them, and they turn up again at village fairs (pouť) and Sunday coffee. Chef's tip: press the hollow deep and wide just before filling; the dough rises again in the oven, and a shallow dip pushes the filling over the edge.

80 minCzechBaking
by KrazyBadal 0 views

Buchty

Buchty are the soft, pillowy yeast buns that Czech grandmothers bake in a roasting tin on Saturday, filled with povidla (plum butter), jam or sweet quark and packed so close that they rise into each other and have to be torn apart. They are the Czech answer to a cinnamon bun: eaten warm with milky coffee, packed for train journeys and school trips, and famous from the fairy tale in which the hero sets off with a bag of his mother's buchty. Unlike open koláče, the filling is sealed inside. Chef's tip: brush the sides of each bun with melted butter before you pack them in, so they pull apart cleanly with soft, shiny walls.

70 minCzechBaking
by KrazyBadal 0 views

Svíčková na smetaně

Svíčková is the dish Czech families make for weddings, name days and big Sunday lunches, and in Prague pubs it appears on the menu as the proud centre of the week. Beef is marinated for a day or two with root vegetables and spices, slow-roasted, and the vegetables are then blended into a smooth, sweet-sour cream sauce. It is always served the same way: sliced beef, a pool of sauce, bread dumplings, a spoonful of cranberry sauce, a twist of whipped cream and a slice of lemon. Many cooks under-season the sauce; it should taste clearly of vinegar, sugar and allspice, not just cream. The optional smoked bacon that flavours the vegetables is pork; leave it out and the sauce is still rich. Chef's tip: blend the sauce until completely velvety, then push it through a sieve; that silky finish is what makes svíčková special.

220 minCzechMeat
by KrazyBadal 0 views

Vepřo knedlo zelo

Ask anyone in Prague, Brno or a village pub in Moravia for the most Czech meal of all and they will name vepřo knedlo zelo: roast pork, dumplings and cabbage, eaten at Sunday lunch and washed down in pubs with a cold lager. This is a pork dish: shoulder rubbed with garlic, caraway and salt and roasted slowly in a little water until it falls into tender slices, the pan juices becoming the gravy. Alongside go slices of soft bread dumpling and red or white cabbage braised sweet and sour. The trap is roasting the pork too hot and too dry; a splash of water in the tin and a low oven keep it juicy. Chef's tip: lay the pork fat side down for the first hour, then turn it fat side up so the fat renders and crisps at the end.

210 minCzechMeat
by KrazyBadal 0 views

Sopa paraguaya

Paraguayans love telling visitors that their national 'soup' is eaten with a fork: sopa paraguaya is a dense, moist cornbread baked with sweated onions, fresh cheese, eggs and milk. It's on every table at asados, weddings and the Christmas meal, and sold in squares at bus stations from Asunción to Encarnación. The crust is golden and the inside soft and cheesy, more like a savoury pudding than bread. Chef's tip: soak the cornmeal in the milk for 15 minutes before mixing; hydrated cornmeal bakes up tender instead of gritty.

75 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Chipa

In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.

50 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Mbejú

Mbejú (say 'mbeh-JOO') is a Guaraní breakfast and merienda: cassava starch rubbed with butter, cheese and a little milk into damp crumbs, then pressed into a hot pan where it fuses into a thick, chewy, crisp-edged cake. It's eaten in the countryside with cocido (sweet toasted yerba tea with milk) on cool mornings, cut into wedges. It's naturally gluten free and very quick. Chef's tip: the mix should look like damp sand, not a dough; if you can squeeze a handful and it just holds, it's right.

25 minParaguayanBreakfast & BrunchGluten free
by KrazyBadal 0 views

Chipa guasu

Chipa guasu (Guaraní for 'big chipa') is sopa paraguaya's softer cousin, made from fresh corn instead of cornmeal. The kernels are grated or blended into a milky purée and baked with onion, cheese and whipped eggs into a tender, gently sweet bake that rises and wobbles. It's a summer dish at Paraguayan asados and fiestas patronales (saints' days), eaten beside grilled meat or simply with a tomato salad. Chef's tip: fold in the whisked egg whites last; it's what makes chipa guasu light and puffed rather than dense.

75 minParaguayanVegetarianGluten free
by KrazyBadal 0 views

Vegetarian vori vori

Vori vori is the soup Paraguayan grandmothers make on cold June and July evenings: a golden broth full of bori, small balls of cornmeal and cheese that swell soft as they simmer. The name is a Guaraní take on the Spanish 'bolita' (little ball). It's usually made with hen; this version gets its colour and body from pumpkin, carrot and a sofrito with saffron or turmeric. Chef's tip: shape the balls no bigger than a hazelnut; they double in size and larger ones stay raw inside.

70 minParaguayanSoupsGluten free
by KrazyBadal 0 views

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views

Torta frita

In Uruguay, a grey rainy afternoon has one answer: torta frita and mate. These thin discs of dough, pierced with a hole in the middle, are fried until puffed and golden and either sprinkled with sugar or eaten plain, still hot, between sips passed around the circle. In Montevideo you'll smell them from street stalls on wet days; at home they're made with butter or beef fat, here with butter. Chef's tip: the hole in the middle isn't decoration; it lets the centre cook through at the same speed as the edges.

30 minParaguayanSnacks & Starters
by KrazyBadal 0 views

Pastel mandi'o

Pastel mandi'o are the golden half-moons sold at bus stations and street stalls all over Paraguay, especially in Asunción and around Holy Week: a soft dough of cooked cassava (mandi'o in Guaraní) and a little corn flour, wrapped round minced beef with onion, pepper, boiled egg and cumin, then fried. The mistake is a wet cassava dough that sticks and tears; drain the cassava well and add starch until it is smooth and pliable. Chef's tip: shape them between two sheets of cling film, which stops the soft dough sticking to the worktop.

80 minParaguayanSnacks & StartersGluten free
by KrazyBadal 0 views

Chivito

The chivito was created in the 1940s at a restaurant in Punta del Este, Uruguay, and became the national sandwich: a soft roll filled with thin, tender steak, ham, melted mozzarella, a fried egg, bacon, lettuce, tomato, olives and mayonnaise. It is eaten in Montevideo's parrillas and corner bars with chips on the side. This sandwich contains pork. The mistake is a thick, chewy steak: use thinly sliced sirloin and sear it fast. Chef's tip: toast the cut sides of the rolls so they stand up to all the juices.

30 minParaguayanFast Food
by KrazyBadal 0 views

So'o yosopy

So'o yosopy, "pounded meat" in Guaraní, is a soup Paraguayans make for anyone who is tired or recovering, and on cold days in Asunción's winter: beef is ground very finely and stirred into cold water so it breaks into soft, delicate threads, then simmered with onion, tomato, pepper and a little rice and oregano. The texture is smooth and the broth light. The mistake is adding the beef to boiling water, which makes it clump into meatballs; mix it into cold water first and stir as it heats. Chef's tip: ask the butcher to mince lean beef twice, or pulse it very fine in a food processor.

55 minParaguayanSoupsGluten free
by KrazyBadal 0 views

Asado uruguayo

Sunday in Uruguay means asado: in Montevideo backyards and the cattle towns of the interior, beef ribs (asado de tira), chorizo and morcilla cook slowly over the embers of a wood fire, with only coarse salt, while the family waits. The parrillero rakes coals under the grill and keeps the heat low and even. This recipe includes pork chorizo. The mistake is cooking over flames; the fire should burn down to embers you can hold your hand above for 6–8 seconds. Chef's tip: salt the meat only when it goes on the grill, with coarse salt, never fine.

140 minParaguayanMeatGluten free
by KrazyBadal 0 views