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Belgian frangipane tartlets

Look in the glass counter of a Flemish bakery and between the rice tarts and cream puffs sit rows of frangipanetaartjes: small shortcrust cases with a hidden layer of apricot jam, filled with almond frangipane and glazed with a thin, crackly white icing. Belgians pick them up on Saturday mornings or for a birthday at the office and eat them with coffee. They are buttery, nutty and moist, with a sharp fruity note from the jam. Too much jam is the mistake to watch: it bubbles up through the frangipane and glues the tartlets to the tin. Chef's tip: brush the warm tartlets with hot apricot jam first and let it set before the icing goes on; the jam seals the surface so the glaze stays white and shiny.

60 minBelgianBaking
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

Spinat mit Spiegelei und KartoffelnCreamed spinach with fried egg

Spinat mit Spiegelei und Kartoffeln is the Thursday-night supper many Germans remember from childhood, and still a school-canteen favourite: soft creamed spinach, a sunny fried egg and boiled potatoes, with the yolk running into the green sauce. It is gentle, filling and cheap, and on Maundy Thursday (Gründonnerstag) many families eat it as their green meal. For pregnant people, young children, older or vulnerable people, fry the eggs until the yolks are firm. The most common mistake is adding raw spinach to the sauce without squeezing it, which floods it with water; wilt and squeeze it first. Chef's tip: start the potatoes in cold salted water so they cook evenly through to the centre.

30 minGermanVegetarianGluten free
by KrazyBadal 0 views

EierpfannkuchenEgg pancakes

Eierpfannkuchen are the thick, eggy pancakes German families fry for a quick Friday-night supper or a weekend lunch, thicker than a French crêpe but thinner than an American pancake. Children eat them rolled up with apple sauce, jam or sugar and cinnamon; grown-ups often fill them with mushrooms or cheese instead. The batter needs no resting, so they are on the table in 20 minutes. The most common mistake is a pan that is not hot enough, so the pancakes soak up fat and turn pale and greasy; wait until a drop of batter sizzles at once. Chef's tip: beat the egg whites separately and fold them in at the end if you want them especially light and fluffy.

20 minGermanBreakfast & Brunch
by KrazyBadal 0 views

BethmännchenMarzipan almond balls

Frankfurt am Main claims these little domes as its own Christmas sweet, sold by the bag at the Römerberg Christmas market and in the city's cafés through Advent. The story goes that they were made for the banking family Bethmann, with four almonds for the four sons, and one was dropped when a son died; whatever the truth, they now carry three. The marzipan is mixed with a little rosewater and powdered sugar, then glazed with egg yolk so the tops bake golden while the inside stays soft. Serve them with tea or a mug of hot spiced apple juice. For an egg-free glaze, brush with a little cream or milk instead; the colour is paler but still pretty. Chef's tip: bake them on the middle shelf and watch from the 10-minute mark, because the almond tips scorch before the marzipan is golden if your oven runs hot.

39 minGermanBakingGluten 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

SchinkennudelnPan-fried noodles with ham and egg

Schinkennudeln is the frying-pan supper of Bavaria and Austria: yesterday's cooked noodles fried in butter with onion and diced cooked ham (pork) until crisp in places, then bound with beaten egg and finished with chives. It is not the same as the oven-baked Austrian Schinkenfleckerl; this one is made on the hob in 20 minutes, and children everywhere love it with a green salad or a spoon of ketchup. The common mistake is stirring the noodles constantly, which stops them browning, so leave them alone long enough to crisp. Keep leftover pasta in the fridge and use it within 2 days. Chef's tip: let the eggs set only until just creamy before you take the pan off the heat; they keep cooking on the plate.

20 minGermanPasta & Noodles
by KrazyBadal 0 views

Rote-Bete-SalatBeetroot salad

Rote-Bete-Salat is on the table in German homes through autumn and winter, beside potato pancakes, fried eggs or simply bread and butter. Cooked beetroot is cut into slices or batons and dressed with onion, vinegar, oil and a little caraway or grated horseradish, so it is sweet, earthy and sharp at once. It is vegan, gluten free and keeps for days in the fridge. The most common mistake is serving it straight after dressing: give it at least 10 minutes, or better an hour, so the beetroot soaks up the flavour. Chef's tip: wear gloves or rub your hands with lemon juice afterwards, as beetroot stains everything it touches.

15 minGermanSaladsVeganGluten free
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

Toast HawaiiHam, pineapple and cheese toast

Toast Hawaii arrived in West German kitchens in the 1950s and never left: a slice of buttered toast layered with cooked ham (pork), a ring of pineapple and a slice of cheese, baked until the cheese melts down over the sides. It is still a nostalgic Saturday supper or party snack from Hamburg to Munich, often crowned with a cocktail cherry in the pineapple's hole. The mistake that ruins it is using pineapple straight from the tin, whose juice soaks the bread; drain the rings well and pat them dry. Chef's tip: toast the bread lightly before topping it, so the base stays crisp under the juicy layers.

15 minGermanSnacks & Starters
by KrazyBadal 0 views

HeidesandBrown butter slice-and-bake cookies

The name means 'heath sand', after the pale sandy soil of the Lüneburg Heath in Lower Saxony, and the texture lives up to it: these little rounds crumble the moment you bite. Browning the butter first gives them a nutty, toffee-ish flavour that plain shortbread lacks. German families bake them in Advent alongside Vanillekipferl and cinnamon stars, but they are just as good with afternoon coffee in any season. There is no egg in the dough, only butter, sugar, flour and a splash of milk, and the log is rolled in coarse sugar so every slice has a glittering edge. Chef's tip: let the browned butter set back to a soft, spreadable paste before you cream it; if you beat in butter that is still liquid, the dough turns greasy and the cookies flatten in the oven.

60 minGermanBaking
by KrazyBadal 0 views

MandelhörnchenMarzipan almond crescents

Look along the glass counter of almost any German bakery and you will find these: fat crescents of almond paste, crusted in toasted flaked almonds, with both horns dipped in dark chocolate. Inside they stay soft and chewy, almost like a macaroon, while the outside crunches. People buy one to eat with a coffee on the way home rather than keeping them for a festival, though they turn up on Christmas plates too. They need no flour, so they are naturally gluten free. Chef's tip: take them out when the almond flakes are golden but the crescents still feel soft; overbaking is the common mistake, and they set hard as they cool.

39 minGermanBakingGluten free
by KrazyBadal 0 views

Lenja pitaGrated apple pie

The name means 'lazy pie', and that is the point: unlike the paper-thin pies of Serbia and Bosnia, lenja pita needs no stretching of filo, just two sheets of soft short pastry and a thick layer of grated apple with cinnamon. Home cooks in Belgrade and Sarajevo make a tray of it on autumn weekends, for name days and slava visits, and cut it into squares dusted with icing sugar to serve with Turkish-style coffee. The pastry is tender and crumbly, the apple soft, sweet and sharp. Putting the grated apple straight onto the pastry is the error to avoid: it floods the base, so squeeze it and cook it down first. Chef's tip: mix sour and sweet apples and leave the skins on a few of them for more flavour.

75 minBalkanBaking
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
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

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

Russischer ZupfkuchenChocolate shortcrust cheesecake

Despite the name, Russischer Zupfkuchen is a West German invention, a 1990s café-counter hit that spread from a baking-powder company's recipe card into every coffee-and-cake afternoon from Hamburg to Munich. A crisp cocoa shortcrust holds a pale, creamy quark cheesecake, and torn pieces ('gezupft', plucked) of the same dark dough are scattered on top, where they bake into crunchy chocolate islands. Serve it cold, in tall wedges, with filter coffee. Cutting it warm is the common mistake: the filling slumps and the base cracks, so chill it for several hours first. Chef's tip: keep a third of the dough frozen for 15 minutes before tearing it; firm pieces hold their rough shape and don't sink into the filling.

105 minGermanBaking
by KrazyBadal 0 views

Fruit and cereal mash (Obst-Getreide-Brei)

German weaning follows a well-known plan: a vegetable lunch first, then a milk and cereal evening meal, and finally an afternoon Obst-Getreide-Brei, a dairy-free mash of cooked cereal flakes and fruit, usually from around seven months. Fine oat or millet flakes are simmered in water, then stirred into stewed apple or pear with a spoon of rapeseed oil, which German paediatric advice recommends for healthy fats. It is fruity, smooth and naturally sweet. It contains gluten if made with oats (use millet flakes for gluten free); there is no milk, egg, nuts, soya, sesame or fish. Chef's tip: stew the fruit in a little water rather than using juice, which adds sugar.

20 minGermanBreakfast & BrunchVegan
by KrazyBadal 0 views

Gemüse-Kartoffel-Fleisch-Brei (vegetable, potato and beef mash)

In Germany the first proper lunch for a baby of about six months is the Gemüse-Kartoffel-Fleisch-Brei, a smooth purée of carrot or parsnip with potato and a little lean beef, finished with a spoonful of rapeseed oil. Many parents stir in a little unsweetened fruit juice or purée too, as vitamin C helps the body take up the iron from the meat. It tastes sweet and mild and is made with no salt. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: add the oil to each portion after reheating rather than before freezing, so it stays fresh-tasting.

40 minGermanMeatGluten free
by KrazyBadal 0 views

German party pasta salad (Nudelsalat)

In Germany a big bowl of Nudelsalat is the backbone of a Kindergeburtstag, a summer barbecue or a school outing: short pasta, ham, peas, sweetcorn and chopped gherkins bound in a mayonnaise and yoghurt dressing, made the evening before so the flavours settle. This version lightens the dressing with yoghurt and gherkin brine. It contains gluten, egg (mayonnaise) and milk. Chef's tip: dress the pasta while it is still slightly warm, then add a splash more dressing just before serving, because the pasta drinks it overnight.

32 minGermanSalads
by KrazyBadal 0 views

MohnkuchenPoppy seed crumble cake

Bavarian and Austrian bakeries, Saxon ones especially, cut Mohnkuchen from huge trays into thick, dark slabs that are eaten at the Sunday Kaffee und Kuchen table and at village fêtes. Under a sandy butter crumble sits a deep layer of ground poppy seeds cooked in milk with semolina and lemon, nutty and slightly bitter-sweet, on a thin shortcrust base. Some families add a splash of rum to the filling; it is written here without, and you can stir in 2 tablespoons with the lemon zest if you like. Whole seeds are the most common slip: they stay hard and gritty and never thicken the filling, so buy ready-ground poppy seed or grind it in a spice grinder. Chef's tip: let the filling cool before spreading it; hot filling melts the base and the cake splits from it when cut.

95 minGermanBaking
by KrazyBadal 0 views

SomunDimpled flatbread

During Ramadan in Sarajevo, queues form outside the Baščaršija bakeries in the last hour before iftar, everyone waiting for somun still warm from the oven. It is a round, pale flatbread about three fingers thick, with a crust so thin it barely crackles and a soft, airy middle, and a criss-cross grid pressed into the top. All year it is split and stuffed with ćevapi and onions at the grill houses; for a meat-free plate, fill it with kajmak, roasted peppers and ajvar or grilled vegetables. Somun should stay pale: leave it in the oven until it is brown and the crust turns hard, which is the commonest mistake. Chef's tip: wrap the loaves in a clean tea towel the moment they come out; the trapped steam softens the crust to that typical pillowy finish.

140 minBalkanBreads & ParathasVegan
by KrazyBadal 0 views

Fliegenpilz-Eier (toadstool eggs)

German children's birthday parties and Easter tables often feature a little forest of Fliegenpilz-Eier: hard-boiled eggs standing on cress, each wearing a red tomato cap dotted with mayonnaise like a fly agaric toadstool. Children love making them as much as eating them. They are meant for school-age children: for younger ones, cut the eggs and tomatoes into small pieces rather than serving them whole. Contains egg (also in the mayonnaise); free of gluten and milk. Chef's tip: slice a thin piece off the bottom of each egg so it stands steady.

25 minGermanSnacks & StartersGluten free
by KrazyBadal 0 views

CraquelinBrioche with sugar cube pockets

Sugar cubes, of all things, are the secret of the Belgian craquelin. Bakers in Ghent, Bruges and Brussels wrap broken cubes inside rich brioche, and as the loaf bakes they melt into little wells of syrup that set crunchy, while pearl sugar crackles on the crust (hence the name). It is a Sunday breakfast and weekend bakery loaf, sliced thick and eaten plain or with butter and a bowl of café au lait; Flemish bakers sometimes add orange zest. Leaving sugar pieces exposed on the outside, especially the base, is the usual pitfall: they caramelise, burn and glue the loaf to the tin. Chef's tip: chill the kneaded brioche for at least an hour before you fold in the sugar, so the butter firms and the dough is easy to wrap around the cubes.

180 minBelgianBreads & Parathas
by KrazyBadal 0 views

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