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561 recipes

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
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

Mashed nam wa banana (kluay nam wa bod)

Ask a Thai grandmother about first foods and she will talk about kluay nam wa, the short, plump banana that grows in nearly every garden in Thailand. Ripe ones are steamed, which softens the slightly astringent edge, then scraped and mashed for a baby's first taste, often in the afternoon. It is sweet, creamy and needs nothing added. There are no common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). If you can't find nam wa, use a small, very ripe ordinary banana. Chef's tip: steam the banana in its skin; it keeps the flesh moist and stops it browning.

13 minThaiDessertsVeganGluten free
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

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

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

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

Khao bod tap gai (mashed rice with chicken liver)

Khao bod, mashed soft rice, is how Thai babies start eating with the family, and steamed chicken liver is a favourite addition because it is so rich in iron. Here it is mashed with sweet pumpkin and a few morning glory or spinach leaves, so the flavour is mellow rather than strong. Liver is very high in vitamin A, so keep it to a small portion about once a week. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: trim every white sinew from the livers, and the mash will be silky rather than stringy.

40 minThaiRice & GrainsGluten free
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

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

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

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

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

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

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

Kuay teow nam sai (clear rice noodle soup for toddlers)

Kuay teow nam sai, clear noodle soup, is ordered for Thai children at noodle shops everywhere because it comes without chilli, sugar or vinegar: thin rice noodles in a light broth with minced pork and blanched greens. At home it is easy to make it even gentler, with no-salt stock fragrant with garlic and coriander root, so that toddlers can have it from a year old and adults season their bowls at the table. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish) unless the family adds fish sauce. Chef's tip: soak the noodles in warm water rather than boiling them, then dip in the broth just before serving, so they stay silky.

30 minThaiPasta & NoodlesGluten free
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

Khanom khai (Thai egg cakes)

Khanom khai are the tiny golden sponge cakes that Thai market vendors bake in heavy brass moulds, filling the air with a sweet, eggy smell, and Bangkok children buy a paper bag of them after school. They are light and spongy inside with crisp, caramelised edges, and taste of egg and vanilla. They're made with oil rather than butter. They contain egg and gluten. Without a traditional mould, a mini-muffin or madeleine tin works well. Chef's tip: beat the eggs and sugar until really thick and pale; all the lift comes from that air.

30 minThaiBaking
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

VlammetjesSpicy mini spring rolls

Vlammetjes, little flames, are the fiery mini spring rolls of the Dutch borrel, served by the dozen in bars from Amsterdam to Groningen with a bowl of sweet chilli sauce. The filling is beef mince cooked with onion, garlic, sambal and sweet soy until dry and spicy, then rolled tightly in spring roll pastry and fried until blistered and crisp. Make the heat to your own taste. A common mistake is rolling a wet filling, which splits the wrappers and spits in the oil. Chef's tip: cook the mince until the pan is dry and it starts to crackle, then cool it completely before rolling.

60 minDutchSnacks & StartersSpicy
by KrazyBadal 0 views

ApfelschorleApple juice spritzer

At any German beer garden, from Munich's Chinese Tower to the cider taverns of Frankfurt, the drink for children, drivers and anyone on a hot afternoon is Apfelschorle: cloudy apple juice topped up with sparkling mineral water. Germans drink it at family lunches, after sport and at school summer parties, and it is far less sweet than juice alone. The usual mix is half and half, but many people go lighter on the juice. The common mistake is pouring the water first, which knocks out the bubbles. Chef's tip: use naturally cloudy apple juice and very cold, strongly sparkling water, and pour the water in slowly down the side of the glass.

2 minGermanDrinksVeganGluten free
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

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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