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60 recipes

Porotos granados

Porotos granados is what central Chile cooks when the fresh beans arrive in late summer: tender cranberry beans shelled at the kitchen table, simmered with pumpkin until it collapses into a thick orange sauce, then finished with grated corn and basil. Families in the Valle Central eat it on hot days, often with pebre and a tomato salad; when the corn is blended in larger amounts it's called 'con mazamorra'. It's hearty but fresh-tasting, and fully plant-based. Chef's tip: add the corn only in the last 10 minutes; it's there to thicken and sweeten, and overcooked it turns floury.

65 minChileanVegetarianVeganGluten free
by KrazyBadal 0 views

Vegetable charquicán

Charquicán is old Chilean country food: a thick mash of pumpkin and potato with corn and peas, once made with charqui, the dried meat of the Andes. In the south and in Santiago homes it's a winter weeknight dinner, served in a deep plate with a fried egg on top and pickled onions or a simple salad. Without the meat it's still rich and smoky with merkén (smoked chilli) and paprika. Chef's tip: mash only roughly at the end; charquicán should have soft chunks, not be a smooth purée.

50 minChileanVegetarianGluten free
by KrazyBadal 0 views

Zapiekanka

Zapiekanka is Polish street food born in the 1970s and perfected at the hatch windows around Plac Nowy in Kraków's Kazimierz district, where students and night owls queue for one at midnight. Half a long baguette is topped with mushrooms fried with onion, covered in grated cheese and baked until crisp at the edges and bubbling, then finished with a zigzag of ketchup and chives. The classic version has no meat at all. Use a hard cheese made with vegetarian rennet (many supermarket mild Cheddars and Goudas are). Chef's tip: fry the mushrooms until completely dry before they go on the bread; wet mushrooms make the baguette soggy instead of crisp.

20 minPolishFast Food
by KrazyBadal 1 views

Curanto en olla

On the island of Chiloé in southern Chile, curanto is cooked in a pit lined with hot stones and covered with huge nalca leaves; in town kitchens and in Puerto Montt's market it is made in a big pot instead, curanto en olla. Mussels and clams, smoked pork, chicken and sausage steam together over potatoes and milcao (potato dumplings) until the juices make a rich broth, served in cups on the side. This dish contains pork and shellfish. Some cooks add white wine; this version uses water. The mistake is adding the shellfish too early; they go in at the end and must open, and any that stay closed are thrown away. Chef's tip: make the milcao a little ahead and keep it in the fridge so it holds its shape.

135 minChileanFish
by KrazyBadal 0 views

Żurek

Żurek is the soup of Polish Easter, served in homes from Kraków to Gdańsk on Easter Sunday morning, and in highland Zakopane restaurants it comes in a hollowed-out bread loaf all year. Its tang comes from zakwas, a fermented rye-flour starter, simmered with marjoram, garlic and stock. This version contains pork: white sausage (biała kiełbasa) and smoked bacon, plus halved hard-boiled eggs. Chef's tip: shake the jar of zakwas before you pour it in; the flour settles and the soup will be thin without it.

65 minPolishSoups
by KrazyBadal 0 views

Vegetarian pastel de choclo

In Chile pastel de choclo is the taste of January and February, when choclo (big-kernelled starchy corn) is in every market from Santiago to Talca and families bake it in individual clay dishes called pailas. Underneath is the pino, a slow-cooked onion filling with olives, raisins and hard-boiled egg; on top, fresh corn blended with basil and a little milk, scattered with sugar so it browns into a crackly crust. This version makes the pino with mushrooms instead of beef. Chef's tip: cook the corn topping on the hob until it thickens like polenta before it goes in the oven, or it will stay runny.

100 minChileanVegetarianGluten free
by KrazyBadal 0 views

Krupnik

Krupnik is a thrifty, warming soup from every Polish grandmother's kitchen, from the villages of Podlasie to city milk bars, and it is the soup people make when someone in the house has a cold. Pearl barley (kasza jęczmienna), carrot, celeriac, parsley root and potato simmer in a broth of smoked pork ribs, which gives it a gentle smoky depth; this version contains pork. Dried mushrooms add an earthy note. Chef's tip: rinse the barley well and add it early; it releases starch that gives krupnik its slightly creamy body.

95 minPolishSoups
by KrazyBadal 0 views

Kotlet schabowy

Kotlet schabowy is the Polish Sunday dinner, served in homes and milk bars from Warsaw to Wrocław, usually with buttery dill potatoes and mizeria (cucumber in soured cream) or braised cabbage. It is a pork dish: slices of boneless pork loin are pounded thin, dipped in flour, egg and breadcrumbs and fried in lard or oil until crisp and golden. Chef's tip: pound the meat between sheets of cling film to an even 5 mm; even thickness means the coating browns just as the meat is done.

35 minPolishMeat
by KrazyBadal 0 views

Chorrillana

Chorrillana was made famous by the old picadas (cheap eateries) of Valparaíso's port, where it arrived on huge platters for friends to share late at night: a mound of chips covered with strips of beef, soft fried onions and scrambled or fried eggs. The mistake is cooking the onions too fast; they should be soft, sweet and golden to bring the dish together. Chef's tip: season the beef only at the end so it browns rather than steams. Some bars add a splash of wine to the onions; this version leaves it out.

60 minChileanFast FoodGluten free
by KrazyBadal 0 views

Vegetarian gołąbki

Gołąbki, little doves, are cabbage leaves rolled around a filling and baked in sauce, and they turn up at name-day parties, weddings and Sunday dinners all over Poland. The best-known filling is pork and rice, but in the east, around Lublin and Podlasie, gołąbki filled with kasza gryczana (toasted buckwheat) and mushrooms are an old meatless version, often made for Christmas Eve and Lent. This one is fully plant-based: nutty buckwheat, fried onion and mushrooms, wrapped in soft cabbage and baked in a sweet-sour tomato sauce. They taste even better reheated the next day. Chef's tip: shave down the thick central rib of each leaf with a small knife; it lets the leaf roll tightly without cracking.

100 minPolishVegetarianVegan
by KrazyBadal 0 views

Szarlotka

Szarlotka is the apple cake every Polish café and grandmother has a version of, from Zakopane mountain inns to the cake counters of Poznań. In the classic home style, a sweet, crumbly shortcrust (kruche ciasto) is pressed into a tray, filled with a thick layer of tart apples cooked briefly with cinnamon, and topped with the rest of the pastry grated over like crumble. It is served in squares, dusted with icing sugar, often warm with a scoop of vanilla ice cream or whipped cream. Sharp autumn apples such as Szara Reneta or Bramley give the right sour-sweet balance. Chef's tip: grate the frozen top layer of dough straight onto the apples; it bakes into a light, sandy crust instead of a heavy lid.

85 minPolishBaking
by KrazyBadal 0 views

Makowiec

Makowiec is the poppy seed roll that sits on almost every Polish Christmas Eve and Easter table; in Silesia and Lesser Poland poppy seeds stand for plenty in the year ahead. A soft, buttery yeast dough is rolled around a thick, black, honey-sweet filling of ground poppy seeds with raisins, walnuts and candied orange peel, then baked and glazed so each slice shows a tight spiral. It takes time, but the process is calm and the roll keeps for days. Chef's tip: grind the soaked poppy seeds two or three times, until they look grey and pasty; whole or once-ground seeds give a gritty filling that falls out of the slices.

135 minPolishBaking
by KrazyBadal 0 views

Barszcz czerwony (Christmas Eve beetroot broth)

Barszcz czerwony wigilijny is the clear, ruby-coloured beetroot broth that opens the Christmas Eve supper in most Polish homes, from Warsaw to Wrocław. It is not the thick vegetable soup of Ukraine but a sipping broth, sweet, sour and earthy, sharpened with beetroot kvass or lemon and deepened with dried forest mushrooms; on 24 December it is served with tiny mushroom dumplings called uszka, and through winter people drink it from mugs alongside a croquette. It is fully plant-based, as the Wigilia table traditionally is. Chef's tip: once the beetroot is in, never let the soup boil hard; a bare simmer keeps the colour bright, and boiling turns it a dull brown.

90 minPolishSoupsVegan
by KrazyBadal 0 views

Mizeria

Mizeria is the cool, creamy cucumber salad that sits beside Sunday dinner in Polish homes from May to September, especially next to young potatoes sprinkled with dill. Thin slices of cucumber are dressed in soured cream with dill, a pinch of sugar and a little lemon or vinegar, so it is fresh, tangy and slightly sweet. Legend links the name to Queen Bona Sforza longing for Italy, but in practice it is simply summer on a plate. Chef's tip: slice the cucumbers paper-thin on a mandoline or the slicing side of a box grater; thick slices never soak up the dressing.

10 minPolishSaladsGluten free
by KrazyBadal 0 views

Zupa pomidorowa

In Poland, zupa pomidorowa is famously Monday's soup: on Sunday the family drinks rosół, and the next day the leftover broth becomes tomato soup with rice or thin noodles and a swirl of soured cream. Children across the country rank it as their favourite school-canteen dish. It is creamy, mild and a little sweet, nothing like a spicy Mediterranean tomato soup. This version starts from vegetable stock (the traditional base is chicken broth) and builds the flavour with carrot, celery root and tomato paste fried in butter. Serve it with rice cooked in the pot or with makaron (fine noodles). Chef's tip: fry the tomato paste in butter until it darkens one shade; raw paste tastes tinny and that one minute makes the soup taste like it simmered for hours.

35 minPolishSoups
by KrazyBadal 0 views

Sernik

Sernik is the baked cheesecake Polish grandmothers make for Easter and Christmas, and in Kraków it often comes as sernik krakowski, with raisins in the filling and a lattice of pastry on top. Unlike the American kind it is made with twaróg, a dry, tangy curd cheese, so the filling is light and fine-grained rather than dense, set with eggs and a little potato starch, never gelatine. This version keeps a buttery shortcrust base and a smooth vanilla-lemon top. Chef's tip: the twaróg must be put through a mincer or sieve twice, or bought as ready-ground twaróg sernikowy in a tub; lumpy cheese gives a grainy cake.

110 minPolishBaking
by KrazyBadal 0 views

Zupa ogórkowa

Zupa ogórkowa is the soup Polish families make when the crock of brine-fermented cucumbers from summer starts to run low in late autumn: grated sour pickles and their cloudy brine simmered with potatoes, carrot and root vegetables, then softened with soured cream and a fistful of dill. It is a staple of canteen lunches and Sunday-in-the-country cooking, from Mazovia to Silesia, and it tastes tangy, garlicky and comforting all at once. Traditionally it is made on meat stock; here a good vegetable stock does the job. Use real ogórki kiszone (fermented in salt water), not sweet vinegar gherkins. Chef's tip: stir the cucumbers in only after the potatoes are soft; acid stops potatoes from softening, so if they go in together the potatoes stay hard.

45 minPolishSoupsGluten free
by KrazyBadal 0 views

Bigos

Bigos, the hunter's stew, is cooked in huge pots across Poland for Christmas, New Year and the long winter, and every family insists theirs is best on the third reheating. Sauerkraut and fresh cabbage stew for hours with pork shoulder, smoked kiełbasa and bacon, dried wild mushrooms, prunes, juniper and a splash of red wine; it is a pork dish through and through. The wine contains alcohol; for an alcohol-free version use 100 ml apple juice with 1 tbsp cider vinegar. Serve with rye bread or boiled potatoes. Chef's tip: taste the sauerkraut first; if it is very sharp, rinse it once in cold water and squeeze it dry.

240 minPolishMeatGluten free
by KrazyBadal 0 views

Łazanki with cabbage and mushrooms

Łazanki are short, square egg noodles, and in the Podhale highlands and around Kraków they are tossed with soft-fried white cabbage, a little sauerkraut and mushrooms for a cheap weekday supper, especially in autumn when the cabbage is new. Most cooks add smoked bacon; this version leaves it out and gets its depth from dried ceps, browned fresh mushrooms and plenty of black pepper and marjoram. It is soft, savoury and slightly sour. Serve it on its own with a glass of buttermilk or kefir, as people do in the mountains. Chef's tip: let the cabbage catch and brown in places before you add the noodles; that browning is the flavour bacon would otherwise give.

45 minPolishPasta & Noodles
by KrazyBadal 0 views

Pączki

Pączki are the rich, yeasted doughnuts Poland eats by the dozen on Tłusty Czwartek, Fat Thursday, the last Thursday before Lent, when Warsaw bakeries such as the old ones on Nowy Świat have queues round the block from dawn. A good pączek is round and heavy for its size, with a pale ring around its middle, a fine, yolk-rich crumb and a filling of rose-petal jam (konfitura z róży) or plum butter, finished with icing and candied orange peel. A spoon of vodka or spirytus in the dough is an old trick: it evaporates in the hot oil and stops the dough soaking up fat. Chef's tip: keep the oil between 165 and 175°C with a thermometer; hotter and they burn outside while raw in the middle, cooler and they turn greasy.

70 minPolishDesserts
by KrazyBadal 0 views

Pierogi ruskie

Pierogi ruskie take their name from Red Ruthenia, the old borderland around Lwów and Przemyśl, and today they are the pierogi every Polish milk bar (bar mleczny) from Kraków to Gdańsk keeps on the menu. The filling is the Polish one: floury potato mashed with crumbly twaróg curd cheese, plenty of slowly browned onion and a lot of black pepper, wrapped in a thin, soft dough. Kraków even holds a pierogi festival every August, and ruskie are always the best sellers. Serve them boiled with more golden onion and a spoon of soured cream, or fry leftovers in butter the next day. Chef's tip: let the filling cool completely and taste it before you fill a single dumpling; it should taste over-seasoned on its own, because the dough mutes it.

90 minPolishPasta & Noodles
by KrazyBadal 0 views

Sauerkraut and mushroom pierogi

On Wigilia, the meatless Christmas Eve supper, almost every Polish family puts out a plate of pierogi z kapustą i grzybami, sour cabbage and forest mushroom dumplings. The filling is dark and savoury: sauerkraut simmered until soft, then chopped with dried ceps or bay boletes gathered in autumn and onion fried in oil, so the whole dish is plant-based and fits the old fasting rules of the evening. In Kraków and the south they are boiled; in many homes the leftovers are fried crisp on 25 December. Chef's tip: save the mushroom soaking water; a few spoons of it in the filling give far more depth than any stock cube.

100 minPolishPasta & NoodlesVegan
by KrazyBadal 0 views

Blueberry pierogi

When wild bilberries ripen in the pine forests of Podlasie and Masuria in July, roadside sellers appear with jars of them and half of Poland makes pierogi z jagodami for lunch. The dumplings are boiled, so the berries burst into a hot, purple, jammy filling inside a soft dough, and they are eaten with cold sweetened soured cream and a dusting of sugar. Cultivated blueberries work well; frozen wild bilberries are closer to the original. Chef's tip: toss the berries with potato starch, but add the sugar only on top when you serve; sugared berries weep juice, and that juice is what makes the pierogi burst.

75 minPolishDesserts
by KrazyBadal 0 views

Sopaipillas

When it rains in Santiago, Chileans make sopaipillas. These round, pricked discs of dough are made with mashed pumpkin, which gives them a soft orange crumb, and are fried until puffed. Street carts sell them with pebre, mustard or ketchup; at home on wet winter afternoons they're 'pasadas', simmered briefly in a spiced chancaca (raw cane sugar) syrup with orange peel and cinnamon. Chef's tip: prick each disc several times with a fork before frying, so they puff evenly and don't balloon into one big bubble.

70 minChileanSnacks & Starters
by KrazyBadal 0 views

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