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774 recipes

SchinkennudelnPan-fried noodles with ham and egg

Schinkennudeln is the frying-pan supper of Bavaria and Austria: yesterday's cooked noodles fried in butter with onion and diced cooked ham (pork) until crisp in places, then bound with beaten egg and finished with chives. It is not the same as the oven-baked Austrian Schinkenfleckerl; this one is made on the hob in 20 minutes, and children everywhere love it with a green salad or a spoon of ketchup. The common mistake is stirring the noodles constantly, which stops them browning, so leave them alone long enough to crisp. Keep leftover pasta in the fridge and use it within 2 days. Chef's tip: let the eggs set only until just creamy before you take the pan off the heat; they keep cooking on the plate.

20 minGermanPasta & Noodles
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

MandelhörnchenMarzipan almond crescents

Look along the glass counter of almost any German bakery and you will find these: fat crescents of almond paste, crusted in toasted flaked almonds, with both horns dipped in dark chocolate. Inside they stay soft and chewy, almost like a macaroon, while the outside crunches. People buy one to eat with a coffee on the way home rather than keeping them for a festival, though they turn up on Christmas plates too. They need no flour, so they are naturally gluten free. Chef's tip: take them out when the almond flakes are golden but the crescents still feel soft; overbaking is the common mistake, and they set hard as they cool.

39 minGermanBakingGluten free
by KrazyBadal 0 views

EierpfannkuchenEgg pancakes

Eierpfannkuchen are the thick, eggy pancakes German families fry for a quick Friday-night supper or a weekend lunch, thicker than a French crêpe but thinner than an American pancake. Children eat them rolled up with apple sauce, jam or sugar and cinnamon; grown-ups often fill them with mushrooms or cheese instead. The batter needs no resting, so they are on the table in 20 minutes. The most common mistake is a pan that is not hot enough, so the pancakes soak up fat and turn pale and greasy; wait until a drop of batter sizzles at once. Chef's tip: beat the egg whites separately and fold them in at the end if you want them especially light and fluffy.

20 minGermanBreakfast & Brunch
by KrazyBadal 0 views

Haricots verts persillésGreen beans with garlic and parsley

Haricots verts persillés are the green beans that sit beside roast chicken, an omelette or a plate of potatoes in homes all over France, especially in June and July when fine beans are at their best. They are blanched until just tender, then tossed in foaming butter with a little garlic and lots of chopped parsley, so they stay bright green with a slight snap. Using olive oil instead of butter makes them vegan. The most common mistake is cooking the beans in too little water, so it stops boiling and they turn olive-grey; use a big pot of well-salted water. Chef's tip: cool the beans in iced water after blanching if you want to make them ahead, then warm them in the butter just before serving.

15 minFrenchSidesGluten free
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

Belgian frangipane tartlets

Look in the glass counter of a Flemish bakery and between the rice tarts and cream puffs sit rows of frangipanetaartjes: small shortcrust cases with a hidden layer of apricot jam, filled with almond frangipane and glazed with a thin, crackly white icing. Belgians pick them up on Saturday mornings or for a birthday at the office and eat them with coffee. They are buttery, nutty and moist, with a sharp fruity note from the jam. Too much jam is the mistake to watch: it bubbles up through the frangipane and glues the tartlets to the tin. Chef's tip: brush the warm tartlets with hot apricot jam first and let it set before the icing goes on; the jam seals the surface so the glaze stays white and shiny.

60 minBelgianBaking
by KrazyBadal 0 views

HeidesandBrown butter slice-and-bake cookies

The name means 'heath sand', after the pale sandy soil of the Lüneburg Heath in Lower Saxony, and the texture lives up to it: these little rounds crumble the moment you bite. Browning the butter first gives them a nutty, toffee-ish flavour that plain shortbread lacks. German families bake them in Advent alongside Vanillekipferl and cinnamon stars, but they are just as good with afternoon coffee in any season. There is no egg in the dough, only butter, sugar, flour and a splash of milk, and the log is rolled in coarse sugar so every slice has a glittering edge. Chef's tip: let the browned butter set back to a soft, spreadable paste before you cream it; if you beat in butter that is still liquid, the dough turns greasy and the cookies flatten in the oven.

60 minGermanBaking
by KrazyBadal 0 views

Velouté de courgettesSmooth courgette soup

French families make velouté de courgettes on summer and early-autumn evenings, when courgettes are cheap and plentiful, often blending in a few wedges of soft triangle cheese or a spoon of cream so children drink it happily. It is pale green, silky and mild, and ready in under half an hour; serve it with crusty bread and a piece of cheese. Some soft cheeses are made with animal rennet, so check the label or use a vegetarian cream cheese. The most common mistake is boiling the courgettes too long, which turns the soup a dull khaki; simmer only until just tender. Chef's tip: leave some of the green skin on but peel in stripes, so the colour stays bright without any bitterness.

25 minFrenchSoupsGluten free
by KrazyBadal 0 views

Croûte aux champignonsCreamy mushrooms on toast

In the mountain villages of Savoie and the Jura, croûte aux champignons is a quick supper in autumn and through ski season: thick toasted bread topped with mushrooms cooked down in butter, a splash of dry white wine and cream, sometimes with a little melted local cheese on top. It is rich and earthy, and a green salad alongside is all it needs. The recipe uses white wine, which mostly cooks off but not entirely; for an alcohol-free version use vegetable stock with a squeeze of lemon. The most common mistake is pouring in the cream before the mushrooms have browned and the wine has reduced, which gives a thin, grey sauce. Chef's tip: rub the hot toast with a cut garlic clove so every bite is fragrant.

20 minFrenchVegetarian
by KrazyBadal 0 views

Toast HawaiiHam, pineapple and cheese toast

Toast Hawaii arrived in West German kitchens in the 1950s and never left: a slice of buttered toast layered with cooked ham (pork), a ring of pineapple and a slice of cheese, baked until the cheese melts down over the sides. It is still a nostalgic Saturday supper or party snack from Hamburg to Munich, often crowned with a cocktail cherry in the pineapple's hole. The mistake that ruins it is using pineapple straight from the tin, whose juice soaks the bread; drain the rings well and pat them dry. Chef's tip: toast the bread lightly before topping it, so the base stays crisp under the juicy layers.

15 minGermanSnacks & Starters
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Saumon en papilloteSalmon baked in paper parcel

Saumon en papillote is everyday French home cooking at its lightest: a fillet of salmon sealed in baking paper with ribbons of courgette and carrot, lemon and dill, so it steams in its own juices in the oven. Across France it is a favourite midweek dinner because there is almost no washing-up, and each person opens their own fragrant parcel at the table, ideally with boiled new potatoes or rice. The usual mistake is cutting the vegetables too thick, so the fish overcooks while they stay raw; slice them very thin. Chef's tip: fold and crimp the paper edges tightly all the way round, or the steam escapes and the salmon dries out.

25 minFrenchFishGluten free
by KrazyBadal 0 views

Œufs mimosaStuffed eggs with grated yolk

Œufs mimosa have been a starter in French bistros and on family tables for generations, served at Sunday lunch, on Easter platters and as a light supper with salad and bread. Hard-boiled eggs are halved, their yolks mashed with mayonnaise and mustard and piped back in, then a little yolk is grated over the top so it looks like the fluffy yellow flowers of the mimosa tree. They are naturally gluten free. The most common mistake is overboiling the eggs, which leaves a grey-green ring around the yolk and a sulphurous taste; 10 minutes and an ice bath is enough. Chef's tip: keep back one yolk just for grating, so the topping stays bright yellow and dry.

24 minFrenchSnacks & StartersGluten free
by KrazyBadal 0 views

Spinat mit Spiegelei und KartoffelnCreamed spinach with fried egg

Spinat mit Spiegelei und Kartoffeln is the Thursday-night supper many Germans remember from childhood, and still a school-canteen favourite: soft creamed spinach, a sunny fried egg and boiled potatoes, with the yolk running into the green sauce. It is gentle, filling and cheap, and on Maundy Thursday (Gründonnerstag) many families eat it as their green meal. For pregnant people, young children, older or vulnerable people, fry the eggs until the yolks are firm. The most common mistake is adding raw spinach to the sauce without squeezing it, which floods it with water; wilt and squeeze it first. Chef's tip: start the potatoes in cold salted water so they cook evenly through to the centre.

30 minGermanVegetarianGluten free
by KrazyBadal 0 views

Broyé du PoitouGiant butter biscuit

From the Poitou-Charentes region of western France, broyé is one huge, thick butter biscuit baked in a round and carried whole to the table. Tradition says you break it in the middle with a firm blow of the fist, and everyone grabs a jagged piece; farmhouse cooks served it at weddings and family lunches, and it still ends meals there with coffee or a glass of local pineau. It is crisp at the edges, slightly tender in the middle and tastes of salted butter. Some families add chopped candied angelica from Niort. The top is glazed with egg yolk for its shine; milk gives a softer sheen if you prefer no egg wash. Chef's tip: mark the top with a fork in a diamond pattern and press quite deep, because the lines spread as it bakes; a pale broyé is the common mistake, so bake on until it is evenly golden all over.

45 minFrenchBaking
by KrazyBadal 0 views

Tarte au fromage blancBaked cheesecake tart

Alsatians call it Käsküeche, and it is the cake their pâtisseries in Strasbourg and Colmar sell by the tall wedge on Sunday mornings, to take home for dessert after lunch. Fromage blanc, eggs and a little crème fraîche are baked in a high-sided pastry case until the filling puffs well above the rim like a soufflé, then settles into a light, creamy, gently lemony cheesecake. It is much less sweet than an American cheesecake and is eaten plain, maybe with a coffee or a glass of cold milk. Taking it out of a hot oven straight into a cold kitchen is what makes it crack and sink badly. Chef's tip: switch the oven off at the end, prop the door open with a wooden spoon and let the tart cool inside for an hour.

90 minFrenchBaking
by KrazyBadal 0 views

Rote-Bete-SalatBeetroot salad

Rote-Bete-Salat is on the table in German homes through autumn and winter, beside potato pancakes, fried eggs or simply bread and butter. Cooked beetroot is cut into slices or batons and dressed with onion, vinegar, oil and a little caraway or grated horseradish, so it is sweet, earthy and sharp at once. It is vegan, gluten free and keeps for days in the fridge. The most common mistake is serving it straight after dressing: give it at least 10 minutes, or better an hour, so the beetroot soaks up the flavour. Chef's tip: wear gloves or rub your hands with lemon juice afterwards, as beetroot stains everything it touches.

15 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

BethmännchenMarzipan almond balls

Frankfurt am Main claims these little domes as its own Christmas sweet, sold by the bag at the Römerberg Christmas market and in the city's cafés through Advent. The story goes that they were made for the banking family Bethmann, with four almonds for the four sons, and one was dropped when a son died; whatever the truth, they now carry three. The marzipan is mixed with a little rosewater and powdered sugar, then glazed with egg yolk so the tops bake golden while the inside stays soft. Serve them with tea or a mug of hot spiced apple juice. For an egg-free glaze, brush with a little cream or milk instead; the colour is paler but still pretty. Chef's tip: bake them on the middle shelf and watch from the 10-minute mark, because the almond tips scorch before the marzipan is golden if your oven runs hot.

39 minGermanBakingGluten free
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

CroquemboucheCaramel-bound choux puff tower

At a French wedding, christening or first communion, the croquembouche ('crunch in the mouth') arrives at the end of the meal: a tall cone of choux puffs filled with vanilla pastry cream, stuck together with amber caramel and wrapped in spun sugar threads. Guests crack puffs off with a knife or the back of a spoon, so each bite is crisp caramel, light pastry and cold, smooth cream. Pâtissiers often flavour the cream with orange liqueur; it is written here with vanilla only, and you can add 2 tablespoons of liqueur to the cooled cream. Underbaked choux is the classic mistake, because pale puffs go soft and collapse under the weight, so bake them until they are deep golden and dry inside; and since hot caramel burns badly, keep a bowl of iced water beside you and work with care. Chef's tip: build the tower on the day, no more than 4 hours before serving; the caramel softens in the fridge and humid air.

210 minFrenchBaking
by KrazyBadal 0 views

Pain de mieSoft square sandwich loaf

Ask a Paris café what goes into a croque-monsieur and the answer is pain de mie, the 'crumb bread' baked in a lidded tin so it comes out as a neat square block. Shut away from the oven's heat, the dough rises against the lid into a fine, soft, close crumb with a thin, pale golden crust that barely needs trimming. French children take it to school as tartines with butter and chocolate spread, it makes the best croques, French toast and canapés, and it is the loaf to choose for neat cucumber sandwiches. Milk and butter keep it tender for several days. The tricky moment is the final rise: if the dough reaches the rim before the lid goes on, it squeezes out of the seams and bakes with a dense band; too little rise and the corners come out rounded. Chef's tip: put the lid on when the dough is about 1 cm below the rim, and grease the underside of the lid as well as the tin so the block turns out cleanly.

190 minFrenchBreads & Parathas
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

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

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