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283 recipes

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

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

Tarte au vin cuitPear syrup cream tart

Despite its name, vin cuit contains no wine. Farmers in Vaud and Fribourg boil down fresh pear and apple juice for hours in copper cauldrons each autumn until it becomes a dark, tangy syrup called vin cuit or raisinée, and bakeries turn it into this glossy brown cream tart for the Bénichon harvest feast in September and Sunday tables all year. The filling tastes of caramel, dried pear and a pleasant sourness. Outside Switzerland, look for pear syrup or pear concentrate. Chef's tip: take the tart out while the centre still wobbles a little; it sets as it cools and overbaking makes it cracked and grainy.

75 minSwissDesserts
by KrazyBadal 0 views

Gâteau du VullySweet cream yeast cake

On the slopes of Mont Vully between Lake Murten and Lake Neuchâtel, bakers fill their windows with this flat yeast cake on Sundays and at the autumn harvest festival in Môtier and Praz. A soft, buttery dough is dimpled all over, sprinkled thickly with sugar and doused with cream, which bakes into a caramel-like crust that dips into the hollows. A savoury cousin is topped with bacon and caraway; this is the sweet one. Chef's tip: press really deep dimples with your fingertips right before baking, so pools of cream and sugar stay in place instead of sliding off.

125 minSwissBaking
by KrazyBadal 0 views

TotenbeinliAlmond biscuits

The name means 'little dead men's bones', but there is nothing gloomy about these crunchy almond biscuits from Graubünden, sold in the bakeries of Chur and the Engadin and dunked in coffee or a glass of milk on winter afternoons. Whole almonds are folded into a buttery, cinnamon-scented dough, baked in logs, then sliced and baked again, a little like biscotti but richer. Chef's tip: slice the logs while still warm with a serrated knife and a gentle sawing motion; cold logs crumble and the almonds tear out.

60 minSwissBaking
by KrazyBadal 0 views

BürliCrusty bread rolls

Walk into a bakery in St. Gallen, Appenzell or Thurgau in the morning and you will find trays of Bürli, rough, flour-dusted rolls baked in clusters of two or four that you tear apart at the table. Their dough is wet and lightly handled, so the crust bakes up thin and crackling while the inside stays open and chewy. In eastern Switzerland they are the classic partner for a grilled St. Galler Bratwurst at football matches and markets, and they're just as good with butter and cheese. Chef's tip: don't add extra flour to the sticky dough; the high water content is what gives Bürli their big holes, so use wet hands and a scraper instead.

175 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

FasnachtschüechliCarnival fried pastries

During Fasnacht, from Basel's drum-filled Morgestraich to Lucerne's masked parades, the bakeries stack Fasnachtschüechli in towers: huge, wafer-thin rounds of fried dough so delicate they shatter at first bite, showering icing sugar everywhere. Families in central Switzerland still make them at home in February, stretching the dough over their knees. A rolling pin and patience work fine. Chef's tip: roll the dough so thin that you can read through it; thick spots puff into chewy bubbles instead of crisp lace.

65 minSwissDesserts
by KrazyBadal 0 views

Pane ticinesePull-apart white loaf

Pane ticinese comes from Switzerland's Italian-speaking south and is now sold in bakeries across the country: a long, flat loaf made of linked rolls, each section easy to break off, with a soft, slightly chewy crumb thanks to a little olive oil in the dough. In Lugano and Bellinzona it goes on the table at lunch with salami and formaggini, or is torn into hunks for minestrone; this version is vegan. Chef's tip: when shaping, press each fold right down with the side of your hand; the deep creases are what let the loaf snap into neat pieces after baking.

160 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

WeggliSoft milk rolls

Weggli are the soft white rolls Swiss-German children grow up on: in Zurich, Bern and Basel they are bought warm on Saturday mornings, pulled apart along their deep central crease and eaten with butter and jam, or with a bar of chocolate pressed inside for the school break. The dough is enriched with milk and butter, so the crumb is fine and fluffy and the crust thin and golden. Chef's tip: press the crease firmly with the handle of a wooden spoon almost to the tray; if it's too shallow the rolls rise back into plain buns.

118 minSwissBreads & Parathas
by KrazyBadal 0 views

NussgipfelHazelnut crescents

In Swiss train-station bakeries and village tearooms the Nussgipfel is the pastry commuters grab with their morning coffee: a crisp, flaky crescent wrapped around a sweet filling of ground hazelnuts and cinnamon, glazed so it shines. Bakers in Bern and Lucerne make their own laminated dough, but at home good all-butter puff pastry gives an excellent result in about an hour and a half. Chef's tip: chill the shaped crescents for 15 minutes before baking; warm pastry slumps and the filling leaks out.

70 minSwissBaking
by KrazyBadal 0 views

Appenzeller BiberAlmond-filled gingerbread

In the green hills of Appenzell, Biber are the sweet that marks Christmas, New Year and christenings, and bakers in Appenzell town stamp them with wooden moulds of cows, bears and the traditional alpine ascent. The dough is a dark, spicy honey gingerbread wrapped around a layer of almond paste, baked until it glows chestnut brown. They keep well and are sliced or eaten whole with coffee. Chef's tip: leave the dough to rest for at least a day if you can; honey doughs get smoother and spicier with time and crack less when stamped.

80 minSwissBaking
by KrazyBadal 0 views

Willisauer RingliSugar ring biscuits

The little town of Willisau in the canton of Lucerne has been making these rock-hard sugar rings since the 1800s, and Swiss children have been nibbling them on hikes and car journeys ever since, sucking them slowly like sweets. They are made from little more than sugar, flour, egg and lemon, and dried before baking so they set with a smooth, pale, glassy crust. The bakery recipe is a well-kept secret; this home version gets the same snap. Chef's tip: don't skip the overnight drying, which forms the crust that gives Ringli their famous crunch.

60 minSwissBaking
by KrazyBadal 0 views

CaracChocolate tartlets

Bright green with a single chocolate dot, the carac is the cheerful little tart in the windows of every pastry shop from Geneva to Lausanne and Neuchâtel, and the one children in Romandie point at first. A crisp sweet shortcrust shell holds a rich dark chocolate ganache, sealed under a smooth layer of green icing. Pastry chefs use fondant; at home a thick icing-sugar glaze works well. Chef's tip: let the ganache set completely in the fridge before icing, or the green runs into the chocolate and the top looks muddy.

60 minSwissDesserts
by KrazyBadal 0 views

Taillé aux greubonsCracklings pastry

In the cafés and wine-village bakeries of Vaud, from Lavaux to the Jura foothills, taillé aux greubons is served in squares with a glass of something at aperitif time, or warm at the market on Saturday mornings. Greubons are the crisp pork cracklings left after rendering lard; chopped and folded into a rough puff dough, they give a savoury, salty, deeply porky pastry with a criss-cross scored top. Buy pork cracklings (not crisps) from a butcher. Chef's tip: keep everything cold and fold quickly; if the butter melts into the dough you'll get a hard biscuit instead of flaky layers.

90 minSwissSnacks & Starters
by KrazyBadal 0 views

TirggelHoney biscuits

Tirggel have been baked in Zurich since the Middle Ages and are still sold at the Christmas markets on the Bahnhofstrasse and the old-town bakeries: wafer-thin honey biscuits pressed into carved moulds of guild scenes, animals and town views, then baked with heat from the top only so the raised picture turns golden while the back stays pale. They are hard and meant to be broken into pieces and let melt on the tongue. Wooden or silicone springerle moulds work at home. Chef's tip: bake them under the top heat only, or on the highest shelf with a tray below; full heat browns the whole biscuit and the picture disappears.

60 minSwissBaking
by KrazyBadal 0 views

MailänderliLemon butter cookies

Come December, almost every Swiss household bakes Mailänderli, the simplest and best-loved of the Weihnachtsguetzli: buttery, lemon-scented biscuits cut into stars, hearts and moons and painted with egg yolk so they bake to a deep shine. Children across German-speaking Switzerland help cut them out, and tins of them are swapped with neighbours and eaten all through Advent. Chef's tip: rest the dough in the fridge overnight, or for at least 2 hours; warm dough spreads and the shapes lose their sharp edges.

50 minSwissBaking
by KrazyBadal 0 views

AnisbrötliAnise cookies

Anisbrötli and their claw-shaped cousins Chräbeli are among the oldest Swiss Christmas biscuits, baked in Basel, Aargau and Zurich from Advent onwards and packed into tins beside Mailänderli and Brunsli. The egg and sugar dough is pressed into springerle moulds or cut into shapes, then left to dry overnight, so in the oven the bottom puffs up into a little 'foot' while the top stays white and smooth. Inside they are chewy and fragrant with anise. Chef's tip: beat the eggs and sugar for the full 10 minutes; under-whipped batter gives flat cookies with no foot.

60 minSwissBaking
by KrazyBadal 0 views

Cremolada (Lima passion fruit slush)

From January to March, when Lima's coast swelters, queues form at the cremolada counters of Barranco and along the Jirón de la Unión downtown for cups of this thick fruit ice. It sits between a granita and a sorbet: frozen fruit pulp scraped again and again until it is slushy and spoonable, with real bits of fruit through it. Passion fruit (maracuyá) gives a sharp, bright flavour; creamy lúcuma, with its maple and sweet potato taste, is the other favourite. Chef's tip: use a shallow metal tray; it freezes faster and evenly, so you get fine crystals rather than chunks.

180 minPeruvianDessertsVeganGluten free
by KrazyBadal 0 views

Pisco sour

Lima drinks its pisco sour as the aperitif before a long ceviche lunch, and celebrates it every year on the first Saturday of February; the recipe took shape in the city's bars in the 1920s. It is for adults only and stronger than its pillowy look suggests. Underneath a thick white foam you get sharp Peruvian lime, a clean sweetness and the floral, grapey warmth of quebranta pisco, with the bitters adding a spicy smell to every sip. The texture should be silky, almost creamy, never thin. The classic mistake is squeezing the limes too hard or too early: the oil from the pith turns the drink bitter within half an hour. Halve the limes, press each half gently by hand just before mixing and stop when the juice slows. The egg white is raw, so use pasteurised egg white for anyone pregnant, for babies, older people or anyone unwell, or swap in 30 ml aquafaba. It is ready when the foam stands about 1 cm high and is firm enough to hold the drops of bitters on its surface. Sip one slowly and drink responsibly. Chef's tip: shake once without ice first to whip the egg white, then again with ice; the foam will be twice as thick.

5 minPeruvianDrinksGluten free
by KrazyBadal 0 views

Refresco de coconaCocona cooler

In Iquitos, Pucallpa and the river towns of Loreto, heat and humidity make a cold refresco part of every lunch, and cocona is one of the favourites sold from plastic jugs at the Belén market. The fruit looks like a fuzzy orange tomato and tastes between tomato, lemon and apricot: very sour, aromatic and juicy. Blended with water and sugar it makes a tangy, golden drink with a light pulp, served with juane or tacacho con cecina. The usual mistake is skipping the fuzz: cocona skin is covered in fine hairs that make the drink scratchy, so rub them off under running water before you start. Blend only briefly, too, so the many seeds do not crack. It is ready when the refresco is opaque orange, sour first and sweet after, with no grit. Outside the Amazon, look for frozen cocona pulp in Latin American shops; naranjilla (lulo) pulp is the closest substitute. Chef's tip: a pinch of salt makes the fruit taste sweeter and fruitier without more sugar.

10 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Mate de muñaAndean mint tea

Muña is the minty shrub that grows wild on the slopes around Cusco, Puno and the Sacred Valley, and highland cooks reach for it after a heavy meal of chicharrón or when visitors are struggling with the altitude. Market herb sellers sell it in fresh bunches, and hotels and homes leave it in a flask for anyone coming in from the cold evenings. Steeped simply in hot water, it smells somewhere between spearmint, oregano and pennyroyal, with a cooling, slightly peppery taste and a pale green-gold colour. It is traditionally drunk to settle the stomach. The usual mistake is boiling the leaves hard for a long time, which turns the tea brown and bitter. Pour water just off the boil over the sprigs, cover, and let it steep. It is ready when the cup is pale gold and the aroma rises as soon as you lift the lid. Outside Peru, look for dried muña in Latin shops; failing that, use mostly spearmint with a little fresh oregano. Muña is strong: avoid large amounts in pregnancy, and check with a doctor if you take regular medication. Chef's tip: cover the cup while it steeps so the scented oils stay in the tea.

8 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

ChässuppeBread and cheese soup

Chässuppe comes from the farmhouses of Central Switzerland, from Unterwalden to the Entlebuch, where it was a thrifty way to use up hard bread and the end of a wheel of cheese. It is a winter supper, especially on carnival and Advent evenings: bread and grated mountain cheese are soaked in hot broth and stirred into a thick, almost spoonable soup, then topped with butter-fried onions. Serve with a green salad and a mug of hot tea. Most Swiss mountain cheeses are made with animal rennet; for a vegetarian pot, choose a hard cheese labelled vegetarian with a nutty, Alpine-style flavour. The usual mistake is letting it boil once the cheese is in, which makes it stringy and oily. Chef's tip: soak the bread in the broth for 10 minutes before heating, so it melts into the soup instead of staying in lumps.

40 minSwissSoups
by KrazyBadal 0 views

Jugo surtidoMixed fruit juice

Step up to any juguería in Lima's Mercado de Surquillo or a barrio market at breakfast time and order a surtido: the juicer drops papaya, banana, pineapple and freshly squeezed orange into a tall blender, sometimes a slice of cooked beetroot for colour or a splash of milk, and pours you a big glass with the rest left in the jug for your 'yapa', the free refill. It is thick but still pourable, sweet from ripe fruit with a sharp orange edge, the kind of drink that stands in for breakfast before a long day. The common mistake is adding lots of ice and water, which makes it thin and frothy rather than velvety. Use cold fruit and freshly squeezed orange juice as the liquid. It is ready when it coats the glass and no lumps of banana are left. This version is fruit only; stalls also make it with milk if you prefer. Drink it straight away: papaya and banana go brown and bitter within half an hour. Chef's tip: use very ripe papaya with orange flesh; under-ripe papaya tastes of nothing and gives a faintly bitter aftertaste.

10 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Locro de zapallo for toddlersPumpkin stew for toddlers

Locro de zapallo is the golden pumpkin stew of Lima's home kitchens and menú lunch spots, eaten on weekdays with white rice and, for adults, a fried egg and ají on the side. For toddlers from 12 months it is cooked without any ají, the pumpkin is simmered until it melts into a sauce, and just a little crumbled fresh cheese is stirred in, so it is sweet, creamy and easy to mash. It contains milk; there is no gluten, egg, nuts or soya. Queso fresco is often made with animal rennet, so for a vegetarian bowl choose one labelled vegetarian, or use a little paneer, and always a pasteurised cheese. Chef's tip: cut half the pumpkin small so it dissolves into the sauce and the rest larger so it keeps some shape.

45 minPeruvianCurriesGluten free
by KrazyBadal 0 views

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