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452 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

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

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

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

Tosti ham-kaas (Dutch ham and cheese toastie)

In the Netherlands the tosti is what children ask for after school, at the swimming-pool café and at Saturday lunch: two thin slices of white bread with ham and young Gouda, pressed in a tosti iron until crisp and golden and the cheese oozes at the edges, then dunked in ketchup. It is ready in ten minutes. It contains gluten (wheat) and milk. Chef's tip: butter the outside of the bread, not the inside, so it browns evenly and doesn't stick.

9 minDutchFast Food
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

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

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

Krentenbollen (Dutch currant buns)

In the Netherlands a krentenbol, buttered and sometimes topped with a slice of Gouda, is packed in schoolbags for the morning break and eaten with milk after school. The buns are soft, slightly sweet and so full of currants and raisins that there is barely room for the bread. This version adds little sugar, letting the dried fruit sweeten it. It contains gluten and milk. Chef's tip: soak the dried fruit in hot water before kneading it in; dry fruit pulls moisture from the dough and burns on the surface.

50 minDutchBaking
by KrazyBadal 0 views

OntbijtkoekSpiced rye breakfast cake

Ontbijtkoek means 'breakfast cake', and in Friesland and Groningen, where the best-loved versions come from, a thick slice spread with butter is still a normal start to the day or a mid-morning snack with coffee. The loaf is dark, sticky and springy, made with rye flour and syrup and scented with the Dutch spice mix koekkruiden: cinnamon, cloves, ginger, nutmeg and cardamom. It contains no egg and no butter in the batter, and it gets better after a day or two wrapped up. Baking it too hot is the usual mistake; the outside goes bitter before the middle sets, so bake it low and slow. Chef's tip: wrap the loaf in cling film while it is still slightly warm and leave it overnight; it softens into the classic tacky, chewy crust.

85 minDutchBaking
by KrazyBadal 0 views

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

Beschuit met muisjesRusks with aniseed sprinkles

When a baby is born in the Netherlands, visitors are greeted with beschuit met muisjes: round, crisp rusks spread with butter and covered in sugared aniseed sprinkles, pink for a girl, blue for a boy, or the older white-and-pink or white-and-blue mix. Brothers, sisters and school friends love handing them round, and the sprinkles are also a favourite on bread at breakfast. Aniseed was once thought to help new mothers. It contains gluten and milk. Chef's tip: butter the rusks generously right to the edge, or the sprinkles roll off; that is why the Dutch say to 'press, not scatter'.

5 minDutchSnacks & Starters
by KrazyBadal 0 views

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

BoterkoekButter cake

Boterkoek sits on the counter of almost every Dutch bakker, from Amsterdam to small towns in Brabant: a round, flat butter cake, scored in a criss-cross on top, glossy with glaze, dense and fudgy in the middle and crisp at the edges. It is cut into small wedges, because it is rich, and eaten with a cup of coffee at elf uur, the eleven o'clock break, or offered to visitors. The dough itself has no egg; only the top is brushed with beaten egg for shine (milk works too, though the colour is paler). Overbaking is the classic mistake: it should come out golden but still soft in the centre, so it sets fudgy, not dry. Chef's tip: use salted butter, or add the pinch of salt; it is what stops boterkoek tasting merely sweet.

45 minDutchBaking
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

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

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

KartoffelauflaufPotato bake

Kartoffelauflauf is the bake German parents turn to on busy weekdays, from Hanover flats to farmhouses in the Allgäu: thin slices of potato layered in a dish, covered with a custard of eggs, milk and cream and topped with cheese, then baked until golden and set. It is often a complete meal with a green salad, though some add leeks or ham between the layers. The common mistake is cutting the potatoes too thick, so they are still hard when the top is brown. Chef's tip: use a mandoline or slice about 3 mm thick. Hard cheeses such as Emmental are traditionally made with animal rennet, so pick a vegetarian cheese.

80 minGermanVegetarianGluten free
by KrazyBadal 0 views

HochzeitssuppeWedding soup with meatballs

At weddings in Lower Saxony and Westphalia the meal begins with this soup, often served at village inns around Hanover and Münster long before the roast arrives. A clear beef broth carries three garnishes: tiny meatballs of beef and pork, cubes of Eierstich (a steamed egg custard) and pieces of asparagus or peas, so every spoonful has something different. It can be prepared in stages a day ahead, which is why it suits a crowd. A common mistake is boiling the meatballs hard, which clouds the broth. Chef's tip: poach the meatballs separately in salted water, then add them to the clear broth just before serving.

180 minGermanSoups
by KrazyBadal 0 views

SteckrübeneintopfSwede stew

Swede carries hard memories in northern Germany, where it fed families through the 'turnip winter' of 1916–17, yet in Mecklenburg, Holstein and along the Elbe it is loved again as a sweet, golden winter stew. Chunks of swede, potato and carrot cook down in broth with smoked pork shoulder (Kasseler) until some of the vegetables collapse and thicken the pot, and it is ladled out on frosty days with mustard and dark bread. Expect a mellow, earthy sweetness. The usual mistake is cutting the swede too large; it takes longer than potato, so keep the cubes small. Chef's tip: mash a few ladles of vegetables against the side of the pot at the end for a thick, creamy stew without any flour.

90 minGermanSoupsGluten free
by KrazyBadal 0 views

ParadiesäpfelCandy apples

Paradiesäpfel shine from the sugar stalls at German fairs and Christmas markets, from the Cannstatter Wasen to the Hamburg Dom: small tart apples on wooden sticks, dipped in a glassy red sugar glaze that cracks when you bite it. Children often get them on the way home from the rides in autumn. The glaze is just sugar, water and a drop of vinegar boiled to the hard-crack stage, so a sugar thermometer helps. The most common mistake is using wet or waxed apples, which makes the glaze slide off. Chef's tip: scrub the apples in hot water and dry them completely first, then dip quickly and twist so the excess drips back into the pan.

40 minGermanDessertsVeganGluten free
by KrazyBadal 0 views

Spargel mit KratzeteAsparagus with torn pancake

In the asparagus villages near Bruchsal and Schwetzingen in Baden, Kratzete is what goes on the plate beside the spears: a thick egg pancake that is torn ('scratched') into ragged pieces in the pan with two forks and fried in butter until crisp at the edges and soft inside. Melted butter or hollandaise goes over everything, and in spring inns serve it as a full vegetarian main. Many families add raw ham on the side, but it is complete without. Keeping the batter thin is the mistake; it needs to be thick enough to coat a spoon, or the pieces fall apart. Chef's tip: let the batter rest for 20 minutes so the flour swells and the Kratzete turns out fluffy.

55 minGermanVegetarian
by KrazyBadal 0 views

HühnerfrikasseeChicken fricassee

From Kiel to Konstanz, Hühnerfrikassee is the comforting weekday dish children in Germany ask for, a fixture of school canteens in the old East and of family kitchens everywhere else. Chicken is poached gently with soup vegetables, then the broth becomes a pale, creamy sauce with mushrooms, peas and pieces of asparagus, sharpened with lemon and capers if you like. It is always served over plain rice. The common mistake is boiling the chicken hard, which makes it dry and stringy. Chef's tip: finish the sauce with a little lemon juice off the heat; without it the frikassee tastes flat and heavy.

75 minGermanChicken
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

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