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812 recipes

Sosiski s makaronamiFrankfurters with buttered pasta

Sosiski s makaronami is the dinner every Russian child knows, from Soviet school canteens to tired weeknights in Moscow flats today: plump boiled frankfurters, usually pork or pork and beef, beside a heap of buttered pasta with a squeeze of ketchup or a dab of sharp mustard. It is plain, warm and ready in a quarter of an hour. The common mistake is boiling the sausages hard, which splits the skins and washes out their flavour. Chef's tip: toss the drained pasta in the butter over a low heat for a minute so it turns glossy and slightly toasty, the way Russian grandmothers do it.

15 minRussianMeat
by KrazyBadal 0 views

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 minPeruvianSnacks & Starters
by KrazyBadal 0 views

Taco placeroTacos with chicharrón and nopal salad

Taco placero is what Mexico City market workers and families put together for a quick supper or a lazy weekend lunch: no cooking, just warm tortillas and a spread of market foods, everyone filling their own. Typical fillings are chicharrón (crisp fried pork skin), fresh panela cheese, avocado, a quick nopal salad and salsa. Chicharrón is pork, so leave it out or swap in fried pumpkin seeds for a meat-free version. The common mistake is serving cold, stiff tortillas, which crack around the fillings. Chef's tip: buy ready-cooked nopales in a jar, rinse them well to get rid of the slime, and dress them with lime and onion so they taste freshly made.

12 minMexicanFast FoodGluten free
by KrazyBadal 0 views

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 minPeruvianMeat
by KrazyBadal 0 views

Tostadas de atúnTuna tostadas

Tostadas de atún are a Lent favourite all over Mexico and an everyday late supper when the cupboard is nearly empty: shop-bought crisp tostadas spread with a little mayonnaise and heaped with canned tuna mixed with onion, tomato, chilli and lime. Nothing is cooked, so it is on the table in ten minutes. The common mistake is piling on watery tomato, which turns the tostada soggy before you can eat it. Chef's tip: squeeze the tuna really dry and add the lime and salt only at the last moment so the mix stays crisp and bright.

10 minMexicanFish
by KrazyBadal 0 views

KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle EasternBreads & Parathas
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
by KrazyBadal 0 views

Chana dal halwa

At Punjabi weddings in Lahore and Faisalabad in the cold months, the dessert table often carries a big tray of chana dal halwa beside the gajar halwa. Soaked split chickpeas are ground and fried slowly in ghee until they smell of roasted nuts and turn deep golden, then cooked with milk, sugar and cardamom into a rich, grainy halwa that keeps for days. It takes patience and a strong arm. Chef's tip: keep the heat low and scrape the bottom constantly; the dal catches fast once it starts to brown.

90 minPakistaniIndian SweetsGluten free
by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 minParaguayanDessertsGluten free
by KrazyBadal 0 views

Empanadas de vigiliaTuna empanadas

During Cuaresma (Lent) and on the Fridays of Holy Week, Mexican kitchens turn to 'vigilia' food without meat, and fish empanadas are a favourite: tender wheat pastry half-moons filled with tuna (or soaked salt cod) cooked with tomato, onion, olives, capers and pickled jalapeños, a cousin of bacalao a la vizcaína. They are baked here, but can be fried. Chef's tip: cook the filling until quite dry, as a wet filling makes soggy empanadas that leak.

85 minMexicanFish
by KrazyBadal 0 views

Sabeel sharbatRose milk with basil seeds

In the first ten days of Muharram, and above all on Ashura, volunteers in Pakistani towns set up sabeel stalls at the roadside and pour free cups of cold sweet milk for anyone passing, in memory of the thirst of Imam Husain's family at Karbala. The drink is pale pink, lightly rose-scented and dotted with swollen basil seeds, and it is made in huge steel pots at the stalls; this is the home-sized jug. Chef's tip: soak the basil seeds in water first, never straight in the milk, or they stay hard and clump.

10 minPakistaniDrinksGluten free
by KrazyBadal 0 views

ZhavoronkiLark-shaped buns

On 22 March (9 March in the old calendar), the Orthodox feast of the Forty Martyrs of Sebaste falls during Lent, and in Russian villages it was the day the larks were said to return. Children were given zhavoronki, little bread larks, and ran outside to toss them in the air and call the spring. The dough is a lightly sweet yeast dough, and because it is Lent it was made without eggs or butter, so this version is vegan. Raisins or peppercorns make the eyes. Chef's tip: tie a simple knot from a dough rope for each bird and snip the tail; it is quicker than sculpting and keeps the shape.

60 minRussianBakingVegan
by KrazyBadal 0 views

Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle EasternSoupsGluten free
by KrazyBadal 0 views

Tostadas de pataTostadas with pickled cow's foot

On the night of 15 September, when Mexicans gather for the Grito and the Fiestas Patrias, the table fills with antojitos: pozole, sopes and tostadas de pata, a favourite of Mexico City and Puebla. Cow's foot is simmered for hours until it turns soft and gelatinous, then sliced thin and pickled in vinegar with onion, oregano and chilli. Piled on crisp tostadas over beans with lettuce, cream and salsa, it is tangy, rich and crunchy all at once. Chef's tip: slice the foot while it is cold from the fridge; warm, it falls apart.

240 minMexicanMeatSpicy
by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
by KrazyBadal 0 views

Aloo bukhara chutneyDried plum chutney

Wherever a Pakistani wedding serves biryani and qorma, a little bowl of glossy aloo bukhara chutney sits alongside to cut the richness. Dried sour plums are softened, then cooked with sugar, a touch of vinegar, ginger, chilli and warm spices into a jammy, sweet-sour relish, dark and shining. It keeps for weeks and is made in big jars before the shaadi. Chef's tip: stop cooking while it still looks a little loose; it thickens a lot as it cools.

35 minPakistaniChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Gorditas de la VillaSweet corn griddle cakes

Every 12 December, millions of pilgrims walk to the Basilica of Our Lady of Guadalupe in Mexico City ('La Villa'), and all around it women cook gorditas de la Villa on clay comales: small, thick, sweet cakes of corn masa with piloncillo, cinnamon and a little anise, wrapped in coloured tissue paper to take home. They are soft and slightly chewy, with toasty spots. They are gluten free. Chef's tip: cook them on a dry, medium-low griddle; too hot and the sugar burns before the middle cooks through.

45 minMexicanSnacks & StartersGluten free
by KrazyBadal 0 views

Relleno negroTurkey and pork black chilli stew

Relleno negro, or chilmole, is the great fiesta dish of the Yucatán peninsula, cooked for Christmas, New Year and village saints' days. Turkey is simmered in a jet-black broth coloured by recado negro, a paste of chillies charred until black, and served with a 'but', a meatball of minced pork and spices wrapped around hard-boiled egg. Recado negro paste is sold in Mexican shops; it is very hard to make at home safely because the chillies are burnt outdoors. Serve with corn tortillas or in tortas. Chef's tip: dissolve the recado in some of the warm broth first, so it blends smoothly instead of floating in black lumps.

195 minMexicanChickenGluten freeSpicy
by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Huauzontles capeadosBattered cheese-stuffed greens

In central Mexico, Lent and Holy Week bring meatless Fridays, and huauzontles capeados are a beloved vigil dish. Huauzontle is a leafy, broccoli-like green with tiny seed buds; little bundles of the blanched sprigs are pressed around a piece of fresh cheese, dipped in fluffy egg batter, fried and then simmered briefly in a light tomato and chile broth. If you can't find huauzontle, use tenderstem broccoli tips or quelites. Queso fresco is usually made with animal rennet, so choose a vegetarian one if needed. Chef's tip: squeeze the blanched greens very dry, as wet greens make the batter slide off.

75 minMexicanVegetarian
by KrazyBadal 0 views

Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 minPeruvianSoups
by KrazyBadal 0 views

KhajlaFried pastry rounds in sweet milk

In the old lanes of Lahore and Karachi's Burns Road, sweet shops fry khajla through the night in Ramadan so families can buy it fresh for sehri, the meal eaten before dawn. Each round is a stack of paper-thin layers of ghee-rubbed dough that shatter when you press them, and it is crumbled into a bowl of hot sweetened milk, often with fine pheni, to give slow energy for the fasting day. Chef's tip: keep the oil only medium-hot; khajla must fry slowly so every inner layer turns crisp before the outside browns.

100 minPakistaniDesserts
by KrazyBadal 0 views

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 minParaguayanMeat
by KrazyBadal 0 views

Petushok na palochke (Russian rooster lollipops)

For generations of Russian children the 'little rooster on a stick' meant the fair: sellers at markets, Maslenitsa celebrations and seaside promenades held up bunches of the amber cockerels, and many families still own an old two-part metal mould and cast their own at home. The lollipop is hard and glassy, with a pale caramel colour and a clean, slightly tangy taste of cooked sugar, sometimes with a splash of fruit juice for colour. Serve them as a party treat or wrap them as small gifts. They are naturally egg-free: the only thing that sets them is sugar boiled to the hard-crack stage, while a little lemon juice stops it crystallising so the candy stays clear. Chef's tip: oil the mould lightly but thoroughly, then wipe away any pools; the common mistake is skipping this, and the cockerels then stick and snap at the tail when you open the mould.

45 minRussianDessertsVeganGluten free
by KrazyBadal 0 views

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