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348 recipes

Rántott sajtFried breaded cheese

Rántott sajt is the Hungarian answer to a hungry evening: thick slabs of mild trappista or Edam, breaded twice and fried until the crumb is golden and the inside just begins to ooze. In Budapest it is sold at the büfé stands of the Nagyvásárcsarnok (the Great Market Hall), at the Lehel market and at lángos counters by Lake Balaton, almost always with chips and a dollop of tartar sauce. Traditional trappista and Edam are often made with animal rennet, so choose a cheese labelled vegetarian (made with microbial rennet) if that matters to you. Chef's tip: freeze the breaded slices for 10 minutes before frying, so the crust sets before the cheese melts.

25 min

Hungarian Vegetarian

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Capeletis a la CarusoStuffed pasta in cream sauce

Capeletis a la Caruso were created in a Montevideo restaurant in the 1950s and named after the great tenor, and they are still a Sunday lunch favourite in Uruguayan homes: little stuffed pasta hats in a rich sauce of cream, cooked ham (pork), mushrooms and onion, finished with grated cheese. Buy good fresh capeletis or tortellini; the sauce is what you make. The usual mistake is boiling the cream sauce hard, which makes it oily and grainy. Chef's tip: cook the mushrooms in a dry hot pan first until they squeak and brown, before any butter goes in, for a deeper taste.

35 min

Paraguayan Pasta & Noodles

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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 min

Peruvian Drinks

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Köménymagos levesCaraway soup with bread cubes

Köménymagos leves was the breakfast of Hungarian peasants and soldiers long before coffee arrived, and it is still made in villages on cold mornings and as a soothing soup after a big night. A dark roux of flour and fat is cooked with plenty of caraway and a touch of paprika, thinned with water and finished with beaten egg and crisp bread cubes. The common mistake is not browning the roux enough: pale roux gives a floury, grey soup, so keep stirring until it is the colour of hazelnuts. Chef's tip: add the paprika off the heat, just before the water, because paprika burns in seconds in hot fat and turns bitter.

25 min

Hungarian Soups

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Pomazánkové másloChive butter spread

Pomazánkové máslo is a Czech fridge staple, a soft, mild dairy spread that is lighter than butter and is spread thickly on fresh rye bread for breakfast and school snacks, usually topped with chives or sliced radish. Shops sell it ready-made, but at home it is easily made by beating butter with soft quark and a splash of milk. The common mistake is using butter straight from the fridge, which leaves greasy lumps; it must be soft enough to whip. Chef's tip: beat for a full 3 minutes, until pale and fluffy, and the spread stays soft even when chilled.

10 min

Czech Breakfast & Brunch

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Ka'i ladrilloPeanut molasses bricks

Ka'i ladrillo — 'monkey brick' in Guaraní — is the sweet sold by vendors on Asunción buses and at country fiestas: roasted peanuts bound in boiled cane molasses and set in brick-shaped blocks, crunchy and dark with a slightly smoky toffee taste. It contains peanuts, so keep it away from anyone with a peanut allergy. The common mistake is taking the syrup off too soon, so the bricks stay sticky and never set. Chef's tip: test the syrup by dropping a little into cold water; it is ready when it sets into a brittle thread that snaps.

40 min

Paraguayan Desserts

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Escabeche de pescadoFried fish in sweet-sour onion sauce

In Lima, escabeche de pescado belongs to the criollo kitchen of the old city: it turns up on Friday lunch menus, on buffet tables, and above all in Lent and Holy Week, when families eat fish and this dish can be made the day before. Fish is fried until golden, then covered in a warm sauce of thick-cut red onion softened in oil with garlic, ají amarillo, ají panca, cumin and vinegar, and left to cool so the flavours soak in. It is served cold or at room temperature with boiled sweet potato, hard-boiled egg and purple botija olives. It tastes tangy, sweet and gently fruity-hot, with crunchy onion over tender fish. The fish here is fully cooked, but because it is a cold seafood dish, pregnant people, babies, older people and anyone with weak immunity should eat it well chilled and within 2 days. Common mistake: stewing the onions until limp; they should only lose their raw bite. It is ready when the sauce has soaked a little into the fish and smells of vinegar and toasted chilli. Chef's tip: use thick fillets of corvina or bonito; thin fillets break under the sauce.

50 min

Peruvian Fish

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Jugo de macaWarm maca drink

Before dawn at markets in Huancayo, Cusco and Lima, juice ladies ladle hot jugo de maca from big pots for workers on their way in: maca root, a turnip relative grown above 4,000 metres in the Junín highlands, simmered with milk, cinnamon and cloves and sweetened with honey or sugar. It tastes malty and toasty, a bit like butterscotch. The common mistake is stirring the powder straight into hot milk, which leaves gritty lumps; whisk it into a little cold milk first. Maca is not usually advised in pregnancy, so ask your doctor first if you are pregnant. Chef's tip: use gelatinised (cooked) maca powder if you can find it; it dissolves smoothly and is gentler on the stomach.

10 min

Peruvian Drinks

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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 min

Peruvian Drinks

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Tagine bil khorchefLamb tagine with cardoons

In late winter and spring, when wild cardoons (khorchef) appear in the markets of Fez, Meknes and Rabat, Moroccan families cook them into this lamb tagine for a family lunch, eaten with bread to mop up the sauce. Lamb shoulder is simmered slowly with onion, ginger, saffron and turmeric until tender, then the peeled cardoon stalks are added and finished with preserved lemon and green olives, giving a tangy, faintly bitter, artichoke-like sauce. The usual mistake is not peeling and soaking the cardoons properly: the stringy outside must come off and the stalks must sit in lemon water, or they go brown and taste harsh. Artichoke hearts are a good stand-in. Chef's tip: reduce the sauce uncovered at the end until it is thick and oily, the sign of a well-made tagine.

155 min

Moroccan Meat

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Králík na smetaněRabbit in cream sauce

Králík na smetaně is a Sunday lunch in the Czech countryside, especially in Moravia and South Bohemia, where many families once kept rabbits in the yard. Rabbit pieces are braised with carrot, celeriac, parsley root and onion, then the vegetables are blended into a velvety cream sauce brightened with lemon and a pinch of sugar, much like the famous svíčková. It is served with sliced bread dumplings (houskové knedlíky) and a spoon of cranberry sauce. The usual mistake is boiling the sauce after the cream goes in, which can split it; keep it at a bare simmer. Rabbit is lean, so cook it gently and check that the meat comes easily off the bone. Chef's tip: blend the vegetables until completely smooth and pass them through a sieve for the silky sauce Czech cooks are proud of.

120 min

Czech Meat

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HemenexHam and eggs

Hemenex, the Czech spelling of "ham and eggs", has been a breakfast in Prague cafés and pub kitchens since the First Republic and is still a weekend favourite at home: slices of cooked pork ham warmed in butter, eggs cracked right over them and fried until the whites set, then everything slid out together and eaten with bread and pickled gherkin. The common mistake is frying the ham until crisp; it should just warm and brown a little at the edges. Cook the yolks fully set for pregnant people, young children, older or vulnerable people. Serve with rye bread, or gluten-free bread if needed. Chef's tip: lay the ham in overlapping slices so it forms a "plate" under the eggs and the whites can't stick to the pan.

10 min

Czech Breakfast & Brunch

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DebreceniPaprika pork sausage

Debreceni are long, thin pork sausages seasoned with sweet paprika, garlic and caraway, and they are the standing snack of Budapest's büfé counters: at the Nagyvásárcsarnok, at Christmas markets on Vörösmarty tér and outside the Keleti railway station. The stand heats them on a griddle (or simmers them), then hands them over on a paper plate with a slice of rye bread, a big spoon of mustard and a pile of pickled peppers or gherkins. This home version uses bought debreceni and adds a quick paprika glaze. Chef's tip: simmer them gently before grilling; a hard boil splits the skins and dries the pork.

20 min

Hungarian Meat

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Tvarohová pomazánkaQuark spread

Tvarohová pomazánka is the savoury quark spread made in Czech and Slovak kitchens for breakfast, snacks and the evening bread plate: tvaroh beaten with a little butter, finely chopped onion, sweet paprika and chives, then spread on dark rye bread. It is fresh, tangy and pale orange. The mistake is using raw onion cut too coarsely, which overpowers the mild quark and makes the spread watery; chop it very finely or grate it. Chef's tip: make it 30 minutes ahead and chill it, so the paprika colours the spread and the onion mellows.

10 min

Czech Breakfast & Brunch

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Chilcano de piscoPisco and ginger ale highball

When Lima's grey winter finally lifts and summer reaches the beaches south of the city, the chilcano takes over from the pisco sour: lighter, longer and made for an afternoon. Peru even gives it a Semana del Chilcano each January, and it is poured at weekend lunches with chifa or fried fish. This is a highball for adults only: pisco poured over a tall glass of ice with fresh lime and ginger ale, finished with a few drops of bitters. It should taste crisp and fizzy, with the ginger and lime lifting the floral grape notes of the pisco rather than hiding them. The common mistake is using too little ice and warm ginger ale, which gives a sweet, diluted drink that goes flat in minutes. Fill the glass to the top with ice and keep the ginger ale in the fridge until the last second. It is ready when the glass is frosty, the bubbles race up the sides and the bitters drift through the top as a pink haze. Light it may be, but drink responsibly. Chef's tip: try a fruit-infused pisco, made by steeping passion fruit or mandarin peel in the bottle for a few days; Limeños love a chilcano de maracuyá.

10 min

Peruvian Drinks

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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 min

Peruvian Desserts

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Ají amarillo pasteYellow chilli paste

In Lima's markets ají amarillo is sold fresh all year, and most Peruvian cooks keep a tub of this paste in the fridge the way others keep tomato purée: it is the golden base of causa limeña, ají de gallina, papa a la huancaína, chupe and the sauce for tiraditos. The chillies are seeded, de-veined and blanched in three changes of water, which tames the heat and the raw grassiness, then peeled and blended with oil into a thick, silky, saffron-orange paste. It tastes fruity and sunny, almost like apricot and passion fruit, with a rounded, medium heat. Abroad, buy whole frozen ají amarillo from Latin grocers; dried ají mirasol, soaked, gives a darker, earthier paste. Common mistake: skipping the peeling; the thin skins leave papery flecks and a bitter edge. It is ready when it is completely smooth and holds a soft peak like thick hummus. This is a low-acid paste: keep it in the fridge for a week or freeze it, never on the shelf. Chef's tip: freeze it in an ice-cube tray; one cube is about a tablespoon, just right for a pot of ají de gallina.

40 min

Peruvian Basics

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Estofado de polloChicken stew

Estofado de pollo is the mild, homely chicken stew of Lima's family kitchens and school lunches, usually on the table on a weekday or a quiet Sunday with white rice. Chicken pieces are browned, then braised in a sauce of onion, garlic, tomato, a little ají panca paste and bay, with carrots, peas and yellow potatoes cooked right in the pot until the sauce is thick and orange. It is comforting rather than hot. The usual mistake is boiling it hard, which shreds the potatoes and dries the chicken; keep it at a lazy bubble. Chef's tip: use a few yellow potatoes along with waxy ones; they collapse slightly and thicken the sauce naturally.

65 min

Peruvian Chicken

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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 min

Peruvian Drinks

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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 min

Peruvian Curries

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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 min

Peruvian Drinks

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Caldo de gallinaHen broth with noodles

In Lima's markets and the all-night caldo stalls of districts like La Victoria, a bowl of caldo de gallina is the dawn breakfast for market porters, taxi drivers and anyone coming home late: a deep, golden broth from a slow-simmered hen (a boiling fowl) with ginger and spring onion, ladled over thick noodles and yellow potato, with a boiled egg, lime and ají chilli on the side. The common mistake is boiling the broth hard, which clouds it and toughens the meat; keep it to a lazy simmer. The chicken must reach 74 °C, though after this long simmer it will be well past that. Chef's tip: cook the noodles separately, then put them in the bowls; cooked in the pot they drink the broth and turn it starchy.

150 min

Peruvian Soups

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TúrókrémWhipped curd cheese cream

Hungarian kitchens use túró, a crumbly fresh curd cheese, for everything from noodles to pastries, and túrókrém is its simplest breakfast form: túró beaten with sour cream, sugar, vanilla and lemon zest into a light, fluffy cream. It is spread on bread or kalács, eaten with fresh berries, or spooned onto pancakes. The mistake is beating crumbly túró straight in a bowl and ending up with a grainy cream; push it through a sieve or blitz it first. Chef's tip: túró is acid-set and contains no rennet; if you can't find it, drained cottage cheese or quark works, but blend cottage cheese until completely smooth.

10 min

Hungarian Breakfast & Brunch

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LampreadoCassava starch cheese fritters

Paraguayan grandmothers fry lampreado on Sunday evenings to eat with a mug of cocido, the toasted yerba mate drink: small pan-fried cakes of cassava starch, egg, milk and grated cheese with a little onion, crisp at the edges and stretchy inside. Some families also make it with leftover meat, but this version is all cheese. Queso Paraguay is set with animal rennet; a vegetarian Parmesan-style cheese plus mozzarella works well. The trap is a batter that is too thick, which gives heavy, gluey cakes. Chef's tip: the batter should drop slowly off a spoon like thick pancake batter; add milk a spoonful at a time until it does.

30 min

Paraguayan Snacks & Starters

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