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518 recipes

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

Mashed nam wa banana (kluay nam wa bod)

Ask a Thai grandmother about first foods and she will talk about kluay nam wa, the short, plump banana that grows in nearly every garden in Thailand. Ripe ones are steamed, which softens the slightly astringent edge, then scraped and mashed for a baby's first taste, often in the afternoon. It is sweet, creamy and needs nothing added. There are no common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). If you can't find nam wa, use a small, very ripe ordinary banana. Chef's tip: steam the banana in its skin; it keeps the flesh moist and stops it browning.

13 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Gemüse-Kartoffel-Fleisch-Brei (vegetable, potato and beef mash)

In Germany the first proper lunch for a baby of about six months is the Gemüse-Kartoffel-Fleisch-Brei, a smooth purée of carrot or parsnip with potato and a little lean beef, finished with a spoonful of rapeseed oil. Many parents stir in a little unsweetened fruit juice or purée too, as vitamin C helps the body take up the iron from the meat. It tastes sweet and mild and is made with no salt. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: add the oil to each portion after reheating rather than before freezing, so it stays fresh-tasting.

40 minGermanMeatGluten free
by KrazyBadal 0 views

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

Fliegenpilz-Eier (toadstool eggs)

German children's birthday parties and Easter tables often feature a little forest of Fliegenpilz-Eier: hard-boiled eggs standing on cress, each wearing a red tomato cap dotted with mayonnaise like a fly agaric toadstool. Children love making them as much as eating them. They are meant for school-age children: for younger ones, cut the eggs and tomatoes into small pieces rather than serving them whole. Contains egg (also in the mayonnaise); free of gluten and milk. Chef's tip: slice a thin piece off the bottom of each egg so it stands steady.

25 minGermanSnacks & StartersGluten free
by KrazyBadal 0 views

Khao bod tap gai (mashed rice with chicken liver)

Khao bod, mashed soft rice, is how Thai babies start eating with the family, and steamed chicken liver is a favourite addition because it is so rich in iron. Here it is mashed with sweet pumpkin and a few morning glory or spinach leaves, so the flavour is mellow rather than strong. Liver is very high in vitamin A, so keep it to a small portion about once a week. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: trim every white sinew from the livers, and the mash will be silky rather than stringy.

40 minThaiRice & GrainsGluten free
by KrazyBadal 0 views

Khanom khai (Thai egg cakes)

Khanom khai are the tiny golden sponge cakes that Thai market vendors bake in heavy brass moulds, filling the air with a sweet, eggy smell, and Bangkok children buy a paper bag of them after school. They are light and spongy inside with crisp, caramelised edges, and taste of egg and vanilla. They're made with oil rather than butter. They contain egg and gluten. Without a traditional mould, a mini-muffin or madeleine tin works well. Chef's tip: beat the eggs and sugar until really thick and pale; all the lift comes from that air.

30 minThaiBaking
by KrazyBadal 0 views

Quarkbällchen (German quark doughnut balls)

Quarkbällchen fill the trays of German bakeries all year and reach their peak at Fasching, the carnival season, and families in Berlin, Saxony and beyond make them at home for children's afternoon Kaffee und Kuchen. The quark dough needs no yeast, so they are quick: crisp and golden outside, soft and cake-like inside, with a light tang. They are rolled in sugar rather than drenched. They contain milk, egg and gluten. Chef's tip: keep the oil at 170 °C so they cook through; hotter oil browns them before the centre is done.

40 minGermanBaking
by KrazyBadal 0 views

AmerikanerIced soft cakes

Amerikaner are a fixture of German bakery counters and children's birthday parties: soft, domed little cakes baked flat-side up, then turned over and iced on the smooth base, half in white lemon icing and half in chocolate. A pinch of custard powder in the dough gives their tender, slightly vanilla crumb. Children can ice them themselves at a party. They contain milk, egg and gluten. Chef's tip: ice the flat bottom of the cakes, not the domed tops; that's what gives the shiny, even finish.

35 minGermanBaking
by KrazyBadal 0 views

MohnkuchenPoppy seed crumble cake

Bavarian and Austrian bakeries, Saxon ones especially, cut Mohnkuchen from huge trays into thick, dark slabs that are eaten at the Sunday Kaffee und Kuchen table and at village fêtes. Under a sandy butter crumble sits a deep layer of ground poppy seeds cooked in milk with semolina and lemon, nutty and slightly bitter-sweet, on a thin shortcrust base. Some families add a splash of rum to the filling; it is written here without, and you can stir in 2 tablespoons with the lemon zest if you like. Whole seeds are the most common slip: they stay hard and gritty and never thicken the filling, so buy ready-ground poppy seed or grind it in a spice grinder. Chef's tip: let the filling cool before spreading it; hot filling melts the base and the cake splits from it when cut.

95 minGermanBaking
by KrazyBadal 0 views

Russischer ZupfkuchenChocolate shortcrust cheesecake

Despite the name, Russischer Zupfkuchen is a West German invention, a 1990s café-counter hit that spread from a baking-powder company's recipe card into every coffee-and-cake afternoon from Hamburg to Munich. A crisp cocoa shortcrust holds a pale, creamy quark cheesecake, and torn pieces ('gezupft', plucked) of the same dark dough are scattered on top, where they bake into crunchy chocolate islands. Serve it cold, in tall wedges, with filter coffee. Cutting it warm is the common mistake: the filling slumps and the base cracks, so chill it for several hours first. Chef's tip: keep a third of the dough frozen for 15 minutes before tearing it; firm pieces hold their rough shape and don't sink into the filling.

105 minGermanBaking
by KrazyBadal 0 views

German party pasta salad (Nudelsalat)

In Germany a big bowl of Nudelsalat is the backbone of a Kindergeburtstag, a summer barbecue or a school outing: short pasta, ham, peas, sweetcorn and chopped gherkins bound in a mayonnaise and yoghurt dressing, made the evening before so the flavours settle. This version lightens the dressing with yoghurt and gherkin brine. It contains gluten, egg (mayonnaise) and milk. Chef's tip: dress the pasta while it is still slightly warm, then add a splash more dressing just before serving, because the pasta drinks it overnight.

32 minGermanSalads
by KrazyBadal 0 views

Fruit and cereal mash (Obst-Getreide-Brei)

German weaning follows a well-known plan: a vegetable lunch first, then a milk and cereal evening meal, and finally an afternoon Obst-Getreide-Brei, a dairy-free mash of cooked cereal flakes and fruit, usually from around seven months. Fine oat or millet flakes are simmered in water, then stirred into stewed apple or pear with a spoon of rapeseed oil, which German paediatric advice recommends for healthy fats. It is fruity, smooth and naturally sweet. It contains gluten if made with oats (use millet flakes for gluten free); there is no milk, egg, nuts, soya, sesame or fish. Chef's tip: stew the fruit in a little water rather than using juice, which adds sugar.

20 minGermanBreakfast & BrunchVegan
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

Kuay teow nam sai (clear rice noodle soup for toddlers)

Kuay teow nam sai, clear noodle soup, is ordered for Thai children at noodle shops everywhere because it comes without chilli, sugar or vinegar: thin rice noodles in a light broth with minced pork and blanched greens. At home it is easy to make it even gentler, with no-salt stock fragrant with garlic and coriander root, so that toddlers can have it from a year old and adults season their bowls at the table. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish) unless the family adds fish sauce. Chef's tip: soak the noodles in warm water rather than boiling them, then dip in the broth just before serving, so they stay silky.

30 minThaiPasta & NoodlesGluten free
by KrazyBadal 0 views

KartoffelkrokettenPotato croquettes

Kartoffelkroketten belong to the German Sunday roast as surely as red cabbage, alongside Rinderrouladen in the Ruhr or venison in the Harz at Christmas. Dry mashed potato is bound with egg yolk, nutmeg and a little butter, rolled into small cylinders, breaded and fried until crunchy outside and fluffy within. Homemade ones taste far better than the frozen kind and can be shaped a day ahead. The usual mistake is a wet mash, which makes croquettes burst in the oil. Chef's tip: steam-dry the boiled potatoes in the hot pan for two minutes and press them through a ricer, never a blender, which turns them gluey.

60 minGermanSides
by KrazyBadal 0 views

Folienkartoffel mit KräuterquarkBaked potato with herb quark

Wrapped in foil and split open, Folienkartoffel is what queues form for at Christmas markets, village fairs and summer barbecues across Germany, and it is just as easy at home in the oven or in the embers of a grill. A large floury potato bakes until fluffy, then gets a big spoon of cold Kräuterquark with chives, parsley and garlic, sometimes with sweetcorn or grated cheese too. The contrast of hot potato and cool, tangy quark is the whole point. A common mistake is choosing waxy potatoes, which stay dense. Chef's tip: prick the potatoes and rub them with oil and coarse salt before wrapping, so the skin turns tender and seasoned.

75 minGermanVegetarianGluten free
by KrazyBadal 0 views

BrennsuppeBrowned flour soup

Farmhouse kitchens in Upper Bavaria and the Swabian Allgäu once started the day with Brennsuppe, a soup built from almost nothing: flour browned slowly in butter until it smells of hazelnuts, then whisked into water or stock with caraway and onion. Grandmothers still make it on cold evenings or for anyone feeling poorly, with cubes of stale bread toasted in the pan and a heap of chives on top. It tastes far richer than its ingredients suggest. The usual mistake is rushing the roux on a high heat, so it scorches and turns bitter instead of nutty. Chef's tip: whisk the stock in a little at a time while it is cold or lukewarm, and the soup stays perfectly smooth.

25 minGermanSoups
by KrazyBadal 0 views

PichelsteinerBeef, pork and vegetable stew

Every summer the town of Regen in the Bavarian Forest holds a Pichelsteiner festival in honour of this layered stew, said to have been first cooked on the Büchelstein hill in the 1800s. Cubes of beef and pork shoulder are stacked in a heavy pot with potatoes, carrots, celeriac, leek and cabbage, a little marrow-bone fat or butter goes between the layers, and the whole thing cooks gently without stirring. Each spoonful mixes tender meat with soft vegetables in a clear, peppery broth. Stirring early is the classic mistake: the potatoes turn to mush. Chef's tip: brown the meat well first and the broth turns a rich amber instead of pale grey.

130 minGermanSoupsGluten free
by KrazyBadal 0 views

GrünkernsuppeGreen spelt soup

Grünkern is spelt harvested half-ripe and dried over beech smoke, a trick farmers in the Bauland and Odenwald of northern Baden and Lower Franconia used when wet summers threatened the crop. Around Boxberg and Walldürn the cracked grains still go into a thick, nutty soup for autumn and winter weekday lunches, often followed by something sweet. The grains simmer with leek, carrot and celeriac until they burst and thicken the broth, and a spoon of cream and plenty of parsley go in at the end. Chef's tip: toast the cracked Grünkern in the butter until it smells like smoky popcorn before adding any liquid; skipping this leaves the soup flat and grey.

60 minGermanSoups
by KrazyBadal 0 views

ErdbeerkuchenStrawberry flan

When strawberry stands pop up on every country road in June, bakeries from the Rhineland to Saxony fill their windows with Erdbeerkuchen, and families bake one for Sunday afternoon Kaffee und Kuchen. A light sponge is baked in a fluted flan tin with a raised rim, spread with a thin layer of custard or jam, covered with halved strawberries and set under a clear red glaze, then served with whipped cream. The mistake most people make is filling the base while it is still warm, which makes it soggy. Chef's tip: brush the cooled base with a little melted white chocolate or jam first; it seals the sponge against the fruit juice.

55 minGermanBaking
by KrazyBadal 0 views

DibbelabbesPotato and leek hash

Dibbelabbes takes its name from the Saarland words for a pot (Dibbe) and to lick out (abbes), because the crisp crust stuck to the cast-iron pan is the best part. Families around Saarlouis and Merzig make it on cold evenings: raw grated potatoes, leek and onion cooked slowly in a heavy pan and turned now and then until golden chunks form all through. Traditionally smoked bacon or Dörrfleisch goes in; this version keeps it vegetarian with a little smoked paprika. Apple sauce and a green salad go alongside. Stirring too often is the mistake; the crust needs time to form. Chef's tip: cook it in the oven in a cast-iron casserole for an even, deep crust with less work.

75 minGermanVegetarianGluten free
by KrazyBadal 0 views

SchnittlauchbrotChive bread

Order a Schnittlauchbrot in a Munich beer garden and you get the simplest Brotzeit there is: a thick slice of sourdough rye, buttered right to the edges and buried under so many chopped chives that the bread disappears. A pinch of coarse salt on top is all it needs. Bavarians eat it with a radish or two in the afternoon, and at home it is a classic Abendbrot when the chives in the garden are growing fast in May and June. The mistake is using fridge-cold butter, which tears the bread and will not hold the chives. Chef's tip: press the bread butter-side down into a plate of chives instead of sprinkling, and every bit gets covered.

5 minGermanSnacks & Starters
by KrazyBadal 0 views

SpargelsalatWarm asparagus salad

Asparagus farms along the Baden Spargelstraße and in the Lüneburg Heath sell their spears straight from roadside huts in May, and this lukewarm salad is how many households there eat the first bundle. White and green spears are cooked just tender, cut into lengths and dressed while warm in a sharp vinaigrette of white wine vinegar, mustard, shallot and plenty of chives, so they soak up the flavour. It goes with new potatoes, or as a light lunch with bread. A frequent mistake is overcooking white asparagus until it is limp and stringy. Chef's tip: dress the spears while still warm and leave them for 15 minutes; cold asparagus barely absorbs the dressing.

30 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

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