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492 recipes

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 minPeruvianSoupsGluten free
by KrazyBadal 0 views

Gudpak (Nepali khuwa, gum and jaggery fudge)

In the Kathmandu Valley, gudpak is the sweet of cold mornings, eaten in the depths of winter and around Maghe Sankranti, and given to new mothers to restore their strength after childbirth. Khuwa (milk solids) is roasted in ghee, sweetened with jaggery, and mixed with crunchy fried edible gum, nuts and coconut before being pressed into a tray and cut into squares. It's dense, rich and slightly chewy, with a warm caramel flavour and pops of crunch from the puffed gum. Eat a square with milky tea or as a small sweet after dinner. It is naturally egg-free: the khuwa and jaggery cooked together into a thick mass bind the fudge, and the edible gum (gond) gives it body. Chef's tip: fry the gum in small amounts over a low heat until it puffs up white; frying it too fast is the common mistake, which leaves it hard, glassy and unpleasant to chew.

115 minNepaliIndian SweetsGluten free
by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 minPeruvianSoupsGluten freeSpicy
by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
by KrazyBadal 0 views

Helado de dulce de leche (Buenos Aires dulce de leche ice cream)

Dulce de leche is the flavour Buenos Aires heladerías are judged by, and on a summer night the queues at neighbourhood ice-cream shops stretch out onto the pavement well after dinner. Locals order it plain, with a ripple of extra dulce de leche (dulce de leche granizado adds chocolate flakes), often by the kilo to take home. It is dense, chewy and deeply caramel. This home version is egg-free with no custard: a little cornflour cooked into the milk thickens it the way yolks would, and the dulce de leche itself is milk and sugar cooked down, its sugar and milk solids keeping crystals tiny so it stays smooth and scoopable. Churn it, or still-freeze and stir it every 45 minutes. Chef's tip: chill the extra dulce de leche before rippling it in; the common mistake is folding in a warm one, which melts into the ice cream instead of leaving ribbons.

295 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 minArgentinianPasta & Noodles
by KrazyBadal 0 views

Bhuteko bhatFried rice with peas

In Kathmandu homes bhuteko bhat is how last night's rice becomes this morning's khaja or a fast dinner: cold rice is fried in mustard oil with garlic, cumin, onion and turmeric until golden and fragrant, often with peas or whatever vegetables are left. Many families fry an egg to slide on top (leave it off to keep the dish vegan). The usual mistake is using freshly cooked, warm rice, which turns mushy and sticky in the pan. Rice for frying should be cooled within an hour of cooking, kept in the fridge for no more than a day, and fried until piping hot all through. Chef's tip: a pinch of ground timur, Nepal's tingly Sichuan-style pepper, at the end makes it taste of the hills.

15 minNepaliRice & GrainsVeganGluten free
by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 minArgentinianSaladsGluten free
by KrazyBadal 0 views

Tarta de coco y dulce de lecheCoconut and dulce de leche tart

Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.

75 minArgentinianBaking
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Moroccan bachkoutouOrange and sesame dunking biscuits

Moroccan grandmothers bake bachkoutou by the trayful and keep them in big tins for the afternoon glass of sweet mint tea, and neighbourhood ovens in Fes and Casablanca bake them for families who bring their dough. These are dry, crunchy little biscuits, not rich at all, made with eggs, sugar and oil rather than butter, with orange zest and a coating of toasted sesame; they are meant to be dunked until they soften slightly. Shapes vary from town to town: fingers, rings and rope twists are all common, and some cooks add aniseed. Too much flour is the easy mistake: the dough should stay soft and slightly sticky, or the biscuits bake heavy and hard rather than crisp and light. Chef's tip: once they are cold, put them back in a warm, switched-off oven for 20 minutes; that extra drying is what makes them keep their snap for weeks.

38 minMoroccanBaking
by KrazyBadal 0 views

ChatpateTangy puffed rice snack

Chatpate is the snack Kathmandu students buy after school from street carts near Ratna Park and Basantapur: puffed rice tossed in a steel bowl with boiled potato, onion, tomato, cucumber, green chilli, lime and a drizzle of mustard oil, then sprinkled with chilli and tingling timur. It should be sour, salty, hot and crunchy all at once. The mistake is mixing it too early: the puffed rice soaks up the juices within minutes and goes soggy. Chef's tip: get everything chopped and ready, then mix one portion at a time and eat it straight away.

25 minNepaliSnacks & StartersVegan
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

Torta de ricotaLemon ricotta tart

Italian families brought ricotta tarts to Buenos Aires and Rosario, and torta de ricota is now as Argentinian as mate: every panadería has one in the window, with a lattice of sweet, crumbly masa frola over a pale, lemon-scented ricotta filling. It is cut into wedges for the merienda, the late-afternoon snack, or for a birthday where nobody wants a heavy cake. The texture is light and slightly grainy rather than silky, and the pastry tastes of butter and vanilla. Wet ricotta is the biggest risk, giving a weeping, soggy tart. Chef's tip: drain the ricotta overnight in the fridge in a sieve lined with a cloth, and add a few raisins only if they have been soaked, or they draw moisture from the filling.

90 minArgentinianBaking
by KrazyBadal 0 views

KorovaiCeremonial wedding bread

A Ukrainian wedding once began days ahead, when married women of the village gathered to bake the korovai and sang over the dough. The finished bread is a great round loaf ringed with a braid and covered in dough pine cones, flowers and pairs of birds for the couple, often finished with sprigs of greenery and red guelder-rose berries. It is carried in on an embroidered rushnyk cloth, and at the end of the feast it is cut and shared with every guest. The crumb is soft and lightly sweet, good with honey, butter or tea the next morning. Expect it to take a whole afternoon. The trap is using the same soft dough for the decorations: they puff up and lose their shape, so firm up that portion with extra flour. Chef's tip: stick each decoration on with a dab of water and press it in a little, then chill the decorated loaf for 10 minutes before baking so the details stay crisp.

300 minUkrainianBaking
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

PalianytsiaRound hearth loaf

Its name is famously hard to pronounce for anyone who did not grow up speaking Ukrainian, and the loaf itself is just as recognisable: a tall, round wheat hearth bread with one deep cut along its side, which opens in the oven into a raised, crunchy crest. Ukrainian families have long baked palianytsia for everyday meals and for welcoming guests. The crust is thick and well browned, the crumb white, open and slightly chewy. It belongs next to a bowl of borscht with garlic, or sliced with sunflower oil, salt and spring onions. A slow rise gives it flavour, so it uses little yeast. A shallow, timid cut is the commonest mistake: the side bursts in a random place instead of lifting into the crest. Chef's tip: cut at a low angle, about 2 cm deep, a third of the way up the side, and cool the loaf fully before slicing.

235 minUkrainianBreads & ParathasVegan
by KrazyBadal 0 views

Ukrainian paskaEaster bread

In the villages of western and central Ukraine, Easter Saturday means carrying a basket to church with a paska nestled among the painted pysanky, butter and salt, to be blessed and then broken first thing on Easter Sunday morning. Unlike the tall, white-iced kulich of Russia, this paska is a wide, round loaf with a glossy egg-washed top and no icing: the decoration is made of dough, usually a cross laid over the centre, a braid around the rim and small rosettes or birds in between. The crumb is golden and soft, rich with yolks and butter and lightly scented with lemon zest and vanilla. Slice it with butter, sweet farmer's-cheese spread or a cup of tea. Some families knead in rum-soaked raisins; this version leaves them optional and soaks them in tea. Decorations made from the soft loaf dough puff up and blur, which is the usual disappointment, so firm that portion with extra flour. Chef's tip: brush the loaf twice, once before the final proof and again just before baking, for a deep mirror-like shine that shows off the cross and braid.

290 minUkrainianBaking
by KrazyBadal 0 views

BizcochueloPlain whisked sponge cake

Nearly every Argentine birthday torta starts life as a bizcochuelo: a tall, plain sponge of eggs, sugar, flour and cornflour, with no butter and no baking powder, lifted only by long whisking. Grandmothers bake it on Sunday to split into three and fill with dulce de leche and whipped cream, or eat it plain in the afternoon with mate. The crumb is fine, dry-ish and airy, made to soak up syrup. Opening the oven in the first 20 minutes is the classic way to flatten it, so leave the door shut. Chef's tip: whisk until the mixture reaches 'punto letra', thick enough that a ribbon drawn on the surface holds its shape for a few seconds; that takes a good 8–10 minutes with an electric mixer, and warm eggs get there faster.

55 minArgentinianBaking
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

Moroccan party rice salad (shlada rouz)

Moroccan weddings, birthday parties and summer picnics in Rabat and Casablanca nearly always have a big platter of shlada rouz, the rice salad decorated in stripes and rings like a mosaic: tomato, sweetcorn, green olives, beetroot, boiled egg and flaked tuna on a bed of lemon-dressed rice. It's eaten cold as a starter. Rice cooked too soft turns to paste once dressed, so drain it while it still has a slight bite. Chef's tip: dress the rice while it's still a little warm; it soaks up the vinaigrette much better.

40 minMoroccanSaladsGluten free
by KrazyBadal 0 views

Potato briouats (briwat batata)

During Ramadan, the iftar tables of Casablanca and Marrakech are crowded with little fried pastries, and potato briouats are the budget-friendly favourite. A mash of potato, parsley, coriander, cumin and a little grated cheese is folded into warqa or filo triangles and fried until crackling. Serve them hot with harira or mint tea. The common mistake is a wet, warm filling, which makes the pastry soggy and tear; let the mash cool completely. Chef's tip: seal each triangle with a dab of egg yolk or flour paste; they won't open in the oil. Check cheese labels: some is made with animal rennet. Contains wheat, egg and milk.

55 minMoroccanSnacks & Starters
by KrazyBadal 0 views

Moroccan quince preserve (mrabba sfarjal)

When quinces fill the market stalls of Fes and Meknes in October, households cook them down into this deep red preserve for winter breakfasts with msemen, baghrir and fresh cheese. The pale fruit turns ruby only with long, gentle cooking, the slices staying whole in a thick, cinnamon-scented syrup. Spread it on bread or serve a spoon next to soft cheese. Impatient cooks boil it hard and get a pale, sticky jam; the colour needs slow simmering. Chef's tip: tie the quince cores and peel in muslin and cook them with the fruit — they hold the pectin that sets the syrup. Store in sterilised jars.

120 minMoroccanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

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