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649 recipes

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

GubbröraEgg and anchovy spread

Gubbröra, 'old man's mix', is a Swedish classic for the smörgåsbord and the Friday-night snack plate: chopped hard-boiled eggs folded with Swedish anchovies, red onion, dill and chives in sour cream, piled onto dark rye bread or crispbread. It is found on Midsummer and Christmas tables but is quick enough for a light supper any evening. Swedish 'ansjovis' are sprats cured in a sweet spiced brine, milder than Mediterranean salted anchovies; if you use those, halve the amount. The usual mistake is mixing the eggs while still warm, which turns the whole thing into a sloppy paste, so cool them in iced water first. Chef's tip: chop eggs and anchovies by hand into rough 5 mm pieces for a spread with texture.

20 minScandinavianSnacks & Starters
by KrazyBadal 0 views

Stuvade makaronerCreamy macaroni

Stuvade makaroner is a Swedish childhood classic, cooked on weekday evenings all over the country: small macaroni simmered in milk with butter and a grating of nutmeg until thick and creamy, served beside meatballs, sausages or, for a vegetarian plate, fried halloumi or eggs and a spoonful of lingonberries. It is mild, comforting and made in one pan. The most common mistake is cooking on too high a heat, so the milk catches and burns on the bottom; keep it at a gentle simmer and stir often. Chef's tip: boil the macaroni in water for 3 minutes first, then finish in the milk, so it cooks evenly without the sauce turning gluey.

20 minScandinavianSides
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

ÆggekageBacon and tomato pan omelette

Æggekage, 'egg cake', is a thick Danish pan omelette set slowly under a lid and served straight from the pan, topped with crisp strips of bacon (pork), slices of tomato and a shower of chives. It is a long-loved lunch and quick evening meal from Copenhagen to Jutland, eaten with dark rye bread and a dab of strong mustard. The common mistake is cooking it over high heat, which makes the base leathery and brown before the top sets; keep the heat low and be patient. Chef's tip: a spoonful of flour whisked into the milk gives the æggekage its traditional soft, almost custardy body that holds when sliced.

20 minScandinavianBreakfast & Brunch
by KrazyBadal 0 views

PyttipannaPotato and meat hash

Pyttipanna, 'small pieces in a pan', is Sweden's great leftover dish: diced potatoes, onion and whatever cooked meat is left from Sunday (roast beef, ham or sausage, often pork) fried together until crisp, then served with a fried egg on top and pickled beetroot on the side. It is a weekday lunch in every Swedish home and canteen, and a well-known hangover breakfast. The mistake that leaves it pale and steamed is putting everything in the pan at once; the potatoes need a head start to brown before the meat goes in. Reheat the leftover meat until it is steaming hot right through (74 °C). Chef's tip: cut potatoes, onion and meat into the same 1 cm dice, so every forkful has a bit of each.

30 minScandinavianMeatGluten free
by KrazyBadal 0 views

Finska pinnarAlmond butter fingers

Despite the name, 'Finnish sticks' are a Swedish fika favourite, one of the classic 'seven kinds of cookies' that a proper Swedish host once laid out for coffee guests. The dough is rich and short, flavoured with ground almonds; it is rolled into ropes, brushed with beaten egg and coated in crunchy pearl sugar and chopped almonds, then cut into fingers. They are quick, need no cutters, and look neat on a plate with cinnamon buns and a pot of coffee. The egg is only the glue for the topping; brushing with milk works too if you want them egg-free. Chef's tip: cut the ropes into fingers before baking, with one decisive press of a sharp knife; sawing tears the soft dough and knocks off the sugar.

45 minScandinavianBaking
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

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

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

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

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

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

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

Korv StroganoffSausage in tomato cream sauce

Korv Stroganoff is Swedish family food from the 1970s that children still ask for: strips of falukorv, a mild, smooth pork-and-beef sausage, browned with onion and simmered in a pink sauce of tomato purée, mustard and cream. It is a 25-minute weeknight dinner across Sweden, served over boiled rice with a grated carrot or cucumber salad. Falukorv is already cooked, so it only needs heating until piping hot; the common mistake is boiling the cream sauce hard, which can split it and toughen the sausage. Check the sausage label if you need it gluten free; Polish kielbasa or a mild smoked sausage works if you can't find falukorv. Chef's tip: brown the sausage strips properly before adding liquid, because that caramelised edge is where the flavour comes from.

25 minScandinavianMeatGluten free
by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 minArgentinianSaladsGluten free
by KrazyBadal 0 views

VaniljekranseVanilla almond butter rings

No Danish Christmas tin is complete without vaniljekranse, the ridged rings of buttery vanilla dough with finely ground almonds that snap and then melt. Many homes in Denmark make dozens in December, traditionally pressing the dough through a mincer fitted with a star plate to make long ribbons, then curling them into wreaths; a piping bag with a large star nozzle does the same job. They are eaten with coffee, gløgg or a glass of cold milk, and are a favourite for children to help shape. Some recipes leave out the egg, and a spoonful of milk works just as well here. Chef's tip: chill the piped rings on the tray for 15 minutes before baking so the ridges stay sharp; dough that is too warm is the trap, because the rings spread and lose their pattern.

58 minScandinavianBaking
by KrazyBadal 0 views

Tarta de coco y dulce de lecheCoconut and dulce de leche tart

Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.

75 minArgentinianBaking
by KrazyBadal 0 views

Torta de ricotaLemon ricotta tart

Italian families brought ricotta tarts to Buenos Aires and Rosario, and torta de ricota is now as Argentinian as mate: every panadería has one in the window, with a lattice of sweet, crumbly masa frola over a pale, lemon-scented ricotta filling. It is cut into wedges for the merienda, the late-afternoon snack, or for a birthday where nobody wants a heavy cake. The texture is light and slightly grainy rather than silky, and the pastry tastes of butter and vanilla. Wet ricotta is the biggest risk, giving a weeping, soggy tart. Chef's tip: drain the ricotta overnight in the fridge in a sieve lined with a cloth, and add a few raisins only if they have been soaked, or they draw moisture from the filling.

90 minArgentinianBaking
by KrazyBadal 0 views

KantarelltoastChanterelle toast

Kantarelltoast is the dish Swedes wait all year for: in August and September, after a day picking golden chanterelles in the forests from Småland to Norrland, they fry them in butter with shallot, add a splash of cream and pile them on toast for a quick supper or starter. The mushrooms are peppery and almost apricot-scented, and the cream turns them silky. If you forage, only eat mushrooms you are certain of; shop-bought chanterelles are safest. The most common mistake is washing chanterelles under the tap, which makes them soggy; brush them clean and dry-fry them first to drive off their water. Chef's tip: a little grated Västerbotten-style hard cheese on top is classic, but check it is made with vegetarian rennet.

15 minScandinavianSnacks & Starters
by KrazyBadal 0 views

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

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

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

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