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421 recipes

Sausage sizzle

The sausage sizzle is how Australians raise money for school fetes, sports clubs and polling days, and it is the easiest food for a backyard birthday: thick sausages barbecued until browned, laid diagonally on a slice of soft white bread with a heap of sweet fried onions and a squiggle of tomato sauce. One slice, one sausage, eaten in the hand. It contains gluten from the bread (and often the sausages). Chef's tip: cook the onions slowly on the flat plate before the sausages, and push them to the cooler side to keep warm while the sausages cook.

30 minAustralianFast Food
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

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

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

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

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

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

Jaffles (Australian toasted sandwiches)

Jaffles are Australian childhood in a sandwich: thick bread sealed around a hot filling in a cast-iron jaffle iron over the campfire, or in an electric sandwich press after school and on rainy weekend lunchtimes. Cheese and baked beans, or cheese and tomato, are the classics, and the sealed edges keep everything molten inside. They contain gluten and milk. Chef's tip: butter the outsides, not the insides, so the bread turns crisp and golden against the iron.

13 minAustralianFast Food
by KrazyBadal 0 views

Cocktail frankfurts with tomato sauce

Ask anyone who grew up in Australia or New Zealand about birthday parties and they'll mention 'little boys' or 'cheerios': bright red cocktail frankfurts, gently heated and piled in a bowl with tomato sauce for dunking, next to the fairy bread and sausage rolls. They take ten minutes and need almost no skill, which is why they've lasted. Check the label for gluten and allergens; many brands contain neither, but some do. Chef's tip: heat them in water that is barely simmering, never boiling hard, or the skins split and they turn pale.

10 minAustralianSnacks & Starters
by KrazyBadal 0 views

Jelly slice

Jelly slice is a fixture of school fetes, church bake stalls and birthday tables in Australia and New Zealand: a crushed biscuit base, a tangy layer of lemon and condensed milk set with gelatine, and a glassy top of red raspberry jelly, cut into neat squares. It needs no oven but a lot of fridge time, so make it the day before. It contains gluten and milk, and gelatine, so it is not vegetarian; agar-based vegetarian jelly crystals and a vegetarian gelling agent work if set according to their packet. Chef's tip: let the jelly cool until it is syrupy and only just warm before pouring, or it melts into the creamy layer.

35 minAustralianDesserts
by KrazyBadal 0 views

Honey joysHoney cornflake cakes

Honey joys have been on Australian children's birthday tables for generations, next to fairy bread and chocolate crackles: crunchy clusters of cornflakes coated in bubbling honey butter and baked in little paper cases until golden and crisp. Children can stir and spoon them while an adult handles the hot syrup. They are for school-age children and not for babies under one, who shouldn't have honey. They contain milk and usually gluten (from malt in cornflakes). Chef's tip: bake them just until golden; a few minutes too long and the honey turns bitter.

25 minAustralianDesserts
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

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

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

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

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

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

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