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1,004 recipes

Crema volteadaBaked caramel custard

In Lima, crema volteada is the dessert that appears at Sunday lunch in Miraflores and Barranco homes and at every birthday where an aunt is in charge of the sweets. It is firmer and richer than a Spanish flan because it is made with both evaporated and condensed milk, so it slices cleanly and tastes of toffee. The usual mistake is baking it in an oven that is too hot: the custard boils, fills with tiny holes and weeps. Keep the water bath at a bare simmer and take it out while the centre still wobbles slightly. Chef's tip: chill it overnight before turning it out; a cold custard releases in one piece and the caramel has time to melt into a pourable sauce.

80 min

Peruvian Desserts

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Ceviche peruanoLime-cured white fish

Ceviche is Peru's national dish, eaten at lunchtime in the cevicherías of Lima's Surquillo and Chorrillos markets, because the fish must be fresh off the morning boats and cevicherías traditionally close in the afternoon. The classic is raw white fish 'cooked' in lime juice with red onion, chilli and coriander, served with sweet potato and corn. Lime juice does not kill bacteria or parasites, so this version first poaches the fish for a minute until just opaque, then dresses it, which keeps the classic flavour and texture far safer. Even so, it is not for pregnant women, young children or anyone with a weakened immune system. The usual mistake is leaving the fish in the lime for an hour: it turns chalky and the juice goes bitter. Chef's tip: squeeze the limes gently by hand and stop before the pith; over-squeezed limes make bitter leche de tigre.

40 min

Peruvian Fish

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Sopa criollaCreamy beef noodle soup

Sopa criolla is the soup Lima turns to on grey winter evenings, when the garúa mist hangs over the city: a beef broth reddened with ají panca, full of thin noodles and strips of beef, enriched with evaporated milk and finished with a poached egg. It arrives with toasted bread for dunking. The common mistake is boiling the soup after adding the milk; it splits into specks. Lower the heat first and stir it in gently. The beef strips are thin, so they cook through in a few minutes. Chef's tip: crack the eggs straight into the barely simmering soup and leave them alone for three minutes; the whites set into soft ribbons that thicken the broth.

45 min

Peruvian Soups

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Arroz con mariscosSeafood rice

Arroz con mariscos is the weekend dish of Callao and the beach towns south of Lima, served in cevicherías as the hot partner to a cold ceviche. It is moister than a paella, closer to a risotto, coloured with ají panca and ají amarillo and finished with peas and a little Parmesan-style cheese, as many Lima cooks do. The common mistake is adding all the seafood at the start: the squid turns rubbery and the prawns shrink to nothing. Cook the rice first and add the shellfish only for the final minutes. Discard any mussels that are open before cooking and do not close when tapped, and any that stay shut after cooking. The cheese is often made with animal rennet; use a vegetarian hard cheese if you prefer. Chef's tip: simmer the prawn shells in the stock for 10 minutes; they give the rice its deep seafood taste.

60 min

Peruvian Fish

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Lomo saltadoBeef stir-fry with chips

Lomo saltado was born in the chifas of central Lima, where Chinese cooks met Peruvian ingredients, and today it is the lunch every Peruvian family makes when they want something fast and a little indulgent. Strips of beef are seared in a smoking-hot wok with red onion, tomato and yellow chilli, splashed with soy sauce and vinegar, then tossed with chips and served beside white rice, so you get both starches on one plate. The common mistake is crowding the wok: the beef stews in its juices and turns grey and chewy instead of charring. Cook it in two batches over the highest heat you have. Chef's tip: add the chips at the very last second, or serve them on the side, so they soak up a little sauce but stay crisp.

45 min

Peruvian Meat

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Arroz tapadoRice dome with beef filling

Arroz tapado means covered rice, and it is the thrifty weekday lunch of Lima homes and school canteens: garlic rice pressed into a bowl, filled with a sweet-savoury beef mince and turned out like a dome. The filling of minced beef with onion, ají panca, raisins, black olives and hard-boiled egg is the same picadillo that goes into papas rellenas. The usual mistake is leaving the filling wet: the dome collapses and the rice turns soggy. Simmer it until the pan is almost dry. Minced beef must reach 71 °C, so cook it until no pink remains. Serve with a spoonful of salsa criolla. Chef's tip: brush the bowl with a little oil and pack the rice firmly with the back of a spoon; a well-pressed dome holds its shape on the plate.

60 min

Peruvian Meat

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Tamales peruanosChicken corn tamales in banana leaf

In Lima, tamales are a Sunday breakfast, bought warm from street vendors calling 'tamaleeeeros' or made at home for Christmas, and eaten with crusty bread and a pile of salsa criolla. Peruvian tamales are larger and softer than Mexican ones, made from corn dough coloured with ají and wrapped in banana leaves, hiding chicken, a black olive, a slice of egg and a peanut. Peanuts are an allergen, so leave them out if needed. The usual mistake is a dry dough: the tamales turn crumbly. Beat in enough warm stock to make a soft paste that just holds its shape. The chicken must reach 74 °C before it goes in. Chef's tip: fat makes the dough tender; beat the oil and dough for a full 5 minutes until light, as Lima cooks do with pork lard.

150 min

Peruvian Chicken

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Pescado a lo machoFried fish in spicy seafood sauce

Pescado a lo macho is a classic of Lima's seafood restaurants, the dish people order for a long Sunday lunch near the sea in Chorrillos: a fillet of fried white fish smothered in a thick, spicy sauce of ají panca and ají amarillo packed with prawns, squid and mussels. The name boasts that you need to be brave for the chilli, but you can turn it down. The common mistake is overcooking the seafood while the sauce reduces; add it only when the sauce is already thick. Discard mussels that are open and do not close when tapped, and any that stay shut after cooking. Chef's tip: dust the fish in flour seasoned with cumin and fry it last, so it reaches the table crisp under the sauce.

55 min

Peruvian Fish

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Pan con butifarraHam roll with onion salsa

Pan con butifarra is Lima's evening sandwich, sold in old-school sangucherías and made at home for a light dinner with coffee: a crusty roll filled with jamón del país, a spiced Peruvian pork ham, under a heap of salsa criolla, red onion sliced thin and soaked in lime with chilli. Outside Peru, use a good cooked pork ham. The common mistake is leaving the onion harsh; give it a quick rinse in salted water before dressing it. Chef's tip: a leaf of lettuce under the ham stops the lime juice soaking straight into the bread.

10 min

Peruvian Meat

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Asparagi alla BismarckAsparagus with fried egg and Parmesan

Asparagi alla Bismarck is how trattorias from the Veneto to Emilia serve the first asparagus of April and May as a light evening meal: just-tender spears laid on a plate, topped with eggs fried in butter, the butter poured over and a snowfall of Parmigiano. Dip the asparagus tips into the yolk and wipe the plate with bread. Parmigiano is always made with animal rennet, so use a vegetarian Italian-style hard cheese for a vegetarian plate. The mistake to avoid is overcooking the asparagus until it droops; it should still stand up straight when you lift a spear by its base. Chef's tip: let the butter foam until it turns hazelnut brown and smells nutty before you spoon it over, which makes the whole dish taste richer.

14 min

Italian Vegetarian

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Tahu kecapFried tofu in sweet soy

Tahu kecap is everyday Javanese home cooking, made for supper from Yogyakarta to Surabaya and sold in warung trays by midday: cubes of tofu fried until golden, then tossed with sliced shallot, garlic and chilli in sticky, dark kecap manis. Sweet, salty and a little hot, it is eaten with rice and cucumber slices. The common mistake is frying wet tofu, which spits and never crisps; pat the cubes very dry first. Chef's tip: buy ready-fried tofu puffs or firm pre-pressed tofu if you're short of time; they need only a quick toss, and the hollow puffs soak up the sauce beautifully.

15 min

Indonesian Vegetarian

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Uova al pomodoroEggs in tomato sauce

Uova al pomodoro, called uova in purgatorio around Naples, is the supper that kitchens from Rome down to Calabria fall back on at the end of the month or on a meatless Friday: a tin of tomatoes, a little garlic and basil, and eggs cooked gently in the sauce until set. The whites turn tender, the sauce goes sweet and thick, and a hunk of bread does the rest. The usual mistake is adding the eggs to a thin, watery sauce; they spread out, poach in pink liquid and the dish turns soupy. Chef's tip: crack each egg into a cup first, then slide it into a well in the sauce so the yolk stays whole and sits exactly where you want it.

15 min

Italian Vegetarian

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TripleAvocado, tomato and egg sandwich

The triple is the soft, layered sandwich of Lima's cafés and bakeries, eaten at lonche, the Peruvian late-afternoon meal, or as a light supper: three slices of crustless white bread layered with avocado, tomato and sliced hard-boiled egg, all held together with mayonnaise. It looks neat, tastes fresh and is loved by children. Shop-bought mayonnaise is made with pasteurised egg, so it is safe for everyone. The common mistake is letting wet tomato touch the bread, which turns it soggy within minutes. Chef's tip: pat the tomato dry and sit it between the avocado and egg, then press the sandwich under a board for a minute before cutting.

15 min

Peruvian Snacks & Starters

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Sayur oyongLuffa and glass noodle soup

Sayur oyong is a mild home soup from Java, cooked for weekday lunches and suppers when angled luffa (oyong) is in the market: the gourd turns soft and silky in a light broth of garlic and shallot, and a handful of glass noodles makes it filling. Many cooks add dried shrimp or a few prawns; this version keeps it vegetarian. The common mistake is adding the glass noodles too early, which makes them swell and drink all the broth; they need only 2 minutes at the end. Chef's tip: fry the shallot and garlic until just golden before adding water, which gives a sweet, rounded flavour to a broth with only a few ingredients.

15 min

Indonesian Soups

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FettuntaGarlic bread with olive oil

In Tuscany fettunta (from 'fetta unta', oiled slice) is the ritual of November, when the olive mills press the new season's oil and families in Florence and the Chianti hills grill thick slices of bread, rub them with garlic and pour the green, peppery oil over. With a bowl of beans or a few leaves of cavolo nero, it is supper. The common mistake is rubbing garlic onto cold or barely toasted bread; it needs a rough, charred, hot surface or the garlic just slides around. Chef's tip: be generous with the oil, so it soaks into the crumb, and salt only at the very end so the flakes stay crunchy.

8 min

Italian Snacks & Starters

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Stracciatella alla romanaEgg and Parmesan broth

In Roman homes stracciatella is the soup of Easter week and of any cold evening when someone needs looking after: a pot of good chicken broth with eggs, Parmigiano and a scrape of nutmeg beaten in so they set into soft, ragged threads. It is light but filling, and takes ten minutes if the broth is already made. The common mistake is pouring the egg into broth at a rolling boil, which turns it into rubbery lumps; a gentle simmer gives fine, silky rags. Chef's tip: beat a spoonful of semolina into the eggs, as many Roman cooks do, so the threads hold together and the soup has a little body.

10 min

Italian Soups

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Pasta cacio e ovaPasta with cheese, egg and pepper

In the hill towns of Abruzzo and around Naples, pasta cacio e ova (cheese and egg) is the meatless cousin of carbonara and a classic late supper when the cupboard is nearly bare: short pasta tossed off the heat with eggs beaten with pecorino, Parmigiano and lots of black pepper until it turns into a glossy, golden coating. Children love it. Pecorino and Parmigiano are traditionally made with animal rennet, so choose a vegetarian Italian-style hard cheese if that matters to you. The common mistake is pouring the egg into a pan that is still on a high flame: it scrambles into rubbery bits instead of turning creamy. Chef's tip: keep a mug of the starchy cooking water by the hob; a splash loosens the sauce the moment it starts to tighten.

15 min

Italian Pasta & Noodles

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Penne al gorgonzolaPenne with blue cheese sauce

Penne al gorgonzola is the weeknight dinner of Milan and the Piedmontese towns around Novara, where gorgonzola is made: the soft, sweet dolce kind melted with a little butter and milk into a pale, tangy sauce that coats every tube of pasta. It needs only a green salad alongside. Gorgonzola is traditionally made with animal rennet; for a vegetarian dinner choose a soft blue cheese labelled vegetarian. The most common mistake is letting the sauce boil, which splits the cheese into oil and grainy curds. Chef's tip: drain the penne a minute early and let it finish cooking in the sauce, so it drinks up the flavour instead of sitting under it.

17 min

Italian Pasta & Noodles

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Sayur beningClear spinach and corn soup

Sayur bening, 'clear vegetables', is the light soup that sits beside almost every everyday meal in Central and East Java, eaten at lunch and supper with rice, fried tempe and sambal. Spinach (or amaranth) and sweetcorn are simmered briefly in water scented with shallot, garlic and fingerroot, so the broth stays clear and tastes sweet and green. The common mistake is boiling the spinach for too long: add it last and take the pan off the heat as soon as the leaves collapse. Chef's tip: if you can find fingerroot (temu kunci) in an Asian grocer, bruise one finger into the pot; it gives the authentic peppery-citrus note, but the soup is still good without it.

13 min

Indonesian Soups

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Tumis sawiStir-fried mustard greens

Tumis sawi is the green dish that turns up on Indonesian dinner tables nearly every day, from Jakarta homes to Padang-style warung: mustard greens (sawi hijau) or choy sum stir-fried with shallot, garlic and a splash of soy until just wilted. Many cooks add a few prawns or a spoon of oyster sauce; this version is vegan. The common mistake is throwing stems and leaves in together, so the leaves go to mush while the stems stay raw; give the stems a 1-minute head start. Chef's tip: a splash of water once the greens go in makes a little steam that cooks them evenly and keeps them glossy.

9 min

Indonesian Vegetarian

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Tongseng kambingGoat in curry broth with cabbage

After the Idul Adha sacrifice in Solo, Central Java, the neighbourhood warung and home kitchens turn bite-sized goat into tongseng: meat quickly stir-cooked in a thin, spiced coconut curry with cabbage, tomato and a generous pour of sweet soy sauce. The result is sweet, peppery and a little hot, served with rice and eaten the same day the meat is shared out. Chef's tip: add the cabbage at the very end so it stays crisp-tender and bright.

60 min

Indonesian Meat

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Pan co' santiWalnut and raisin loaf

In Siena and the Tuscan countryside, pan co' santi ('bread with the saints') is baked for All Saints' Day on 1 November, when the new walnuts and the late grapes come in. It is a dark, lightly sweet bread dough rich with olive oil, walnuts, raisins and a surprising amount of black pepper, which gives a warm bite. It is eaten with the new wine by adults, or with roasted chestnuts. It is vegan. Chef's tip: fry the raisins and walnuts briefly in the olive oil before adding them, as Sienese bakers do; it brings out their flavour.

80 min

Italian Baking

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Cuddura cu l'ovaEaster bread with baked eggs

In Sicily, children are given a cuddura cu l'ova at Easter: a sweet, biscuit-like bread shaped into a ring, a basket, a dove or a heart, with one or more whole eggs in their shells held in place by crossed strips of dough. They are baked on Holy Saturday and eaten on Easter Monday, Pasquetta, at picnics in the countryside. The eggs are hard-cooked in the oven, and sprinkles make them festive. Chef's tip: use eggs at room temperature and wash them gently; cold eggs crack in the oven.

75 min

Italian Baking

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Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 min

Paraguayan Meat

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