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503 recipes

Biała kiełbasa z cebuląWhite sausage baked with onions

Biała kiełbasa is a fresh, unsmoked white sausage of pork seasoned with garlic and marjoram, and on Easter Sunday morning in Poland it is the star of the breakfast after the blessed basket (święconka) is shared. It is also the sausage that goes into żurek, the sour rye soup. Buy it raw from a Polish butcher, then poach it gently and bake it with onions until golden. Serve with horseradish, mustard, rye bread and Easter eggs. Chef's tip: never boil it, as the casing bursts; keep the water just below a simmer.

60 minPolishMeatGluten free
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

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

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

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

OponkiQuark ring doughnuts

On Tłusty Czwartek, Fat Thursday, Poles queue at bakeries for pączki, but at home many families make oponki instead: little ring doughnuts from a quick twaróg (curd cheese) dough with no yeast and no waiting. They fry in minutes into light, tender 'tyres' that are rolled in sugar or glazed and eaten warm by the plateful. The common mistake is kneading the dough too much, which makes them tough; mix only until it holds together. Chef's tip: press the twaróg through a sieve first, or blend it, so the dough is smooth and the rings puff evenly.

40 minPolishDesserts
by KrazyBadal 0 views

Śledzie w śmietanieHerring in soured cream

Herring is a must at the Polish Wigilia, the meatless Christmas Eve supper, and śledzie w śmietanie, salted herring fillets in soured cream with crisp apple, onion and dill, is the favourite way to serve it, with boiled potatoes or rye bread. The herring is cured, not cooked: use good-quality salted or matjes fillets from a shop, which have been frozen to kill parasites, and keep the dish chilled. Cured fish is not for pregnant women, young children or anyone with a weakened immune system; for them, make the safer version in the last step with hot-smoked mackerel or herring fillets baked until opaque. Chef's tip: dress the herring a few hours ahead so the cream picks up the flavour.

20 minPolishFishGluten 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

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

Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 minArgentinianMeatGluten free
by KrazyBadal 0 views

Karp w galarecieCarp in aspic

Carp in aspic is one of the cold dishes of the Polish Wigilia. Carp steaks are poached gently in a stock of root vegetables and the fish's own bones, then laid in a dish with carrot slices, lemon and parsley and covered in the clarified stock, which sets into a clear, shimmering jelly overnight. Serve it chilled with lemon and horseradish. A little powdered gelatine helps the aspic set reliably at home. Chef's tip: simmer the fish bones and vegetables slowly and never boil the stock hard; boiling makes it cloudy.

120 minPolishFishGluten free
by KrazyBadal 0 views

Almond LondonChocolate-dipped almond cookies

Almond London is a Hari Raya favourite in Singapore and Malaysia, a whole roasted almond hidden in buttery cookie dough, baked, dipped in chocolate and rolled in chopped nuts. Nobody is sure where the name came from, but every Malay household fills a jar of them for Raya visits, and children hunt for the almond inside. They are crunchy, rich and not too sweet. Chef's tip: let the cookies cool completely before dipping, or the chocolate slides off and turns streaky.

75 minSingaporeanBaking
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

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

Bak kwa (barbecued dried pork)

Before Chinese New Year, queues snake round the bak kwa shops of Singapore and Malaysia, because these sweet, smoky sheets of pork are the gift everyone brings when visiting family; their deep red colour stands for luck. At home you can make them from minced pork mixed with sugar, soy, fish sauce and a splash of Shaoxing rice wine, spread thin, dried in a low oven and then grilled until caramelised and blistered at the edges, chewy and sticky-sweet. For an alcohol-free version, swap the Shaoxing wine for the same amount of unsalted stock with a few drops of rice vinegar. Eat it warm on its own, or tucked into a soft white bun. Chef's tip: roll the mince between two sheets of baking paper to 2–3 mm; any thicker and it stays soft in the middle instead of turning into proper jerky.

180 minSingaporeanMeat
by KrazyBadal 0 views

Krówki (Polish milk fudge)

Krówki, 'little cows', are the sweets Polish children grow up with: wrapped in paper with a cow on it, handed out at name days and school parties, and bought by the bag all year round. Fresh ones have a thin, sugary crust that crumbles at the edges while the middle stays soft and almost runny, with a deep taste of cooked milk and butter, close to dulce de leche. Eat them with black tea or coffee, or chop them into ice cream. They are naturally egg-free: milk and cream are boiled with sugar until the milk solids caramelise and the mixture reaches the soft-ball stage, then beating it as it cools starts fine sugar crystals that set the fudge and give that crumbly crust. A spoonful of honey adds its own flavour and keeps the centre soft. Chef's tip: stop beating as soon as the mixture loses its shine and starts to thicken; beating too long is the common mistake, and the fudge then sets in the pan before you can pour it.

175 minPolishDessertsGluten free
by KrazyBadal 0 views

Hae bee hiam rolls (spicy prawn rolls)

Lift the lid of the cookie jars in a Singapore or Malaysian home at Chinese New Year and among the pineapple tarts you will find these tiny, fiery hae bee hiam rolls. Hae bee hiam is a sambal of dried shrimp fried slowly with chilli, shallots and lemongrass until it is dry, crumbly and fragrant, and rolled into thin spring-roll pastry it makes a crunchy, salty-sweet, spicy snack that disappears by the handful; the golden rolls look like gold bars for a prosperous year. Serve them with tea or a cold drink. Chef's tip: cook the sambal until it is completely dry and floss-like; any moisture left will make the rolls soft within a day.

120 minSingaporeanSnacks & StartersSpicy
by KrazyBadal 0 views

Yusheng (lo hei prosperity salad)

In Singapore and Malaysia, Chinese New Year meals often begin with lo hei: everyone stands round a platter of yusheng and tosses it high with chopsticks, calling out wishes, because the higher the toss, the better the year. Yu sounds like 'abundance' and each topping added has its own blessing, from the oil (money flowing in) to the golden crackers (a floor of gold). The traditional version uses raw fish; this home version uses smoked salmon, or salmon bought frozen as sashimi-grade and kept below 5 °C, and raw fish is not for pregnant women, young children or anyone with a weakened immune system. For them, use smoked salmon or poached salmon, or leave the fish out for a vegetarian toss. Expect a crunchy, sweet-sour, nutty salad with a sticky plum dressing. Chef's tip: squeeze the shredded vegetables dry in a cloth; wet radish drowns the dressing and goes limp.

50 minSingaporeanSalads
by KrazyBadal 0 views

Bakwan kepiting (crab and pork meatball soup)

Bakwan kepiting is the Peranakan soup that Nyonya families in Singapore serve at the Chinese New Year reunion dinner; the round meatballs stand for a family gathered whole and complete. The balls are minced pork and sweet crab meat, bound with egg and bulked with shredded bamboo shoot, and they simmer in a clear, gently garlicky pork broth until tender and springy. This home version uses pasteurised cooked crab meat instead of live crabs, so it is easier and kinder. Serve it in small bowls with fried garlic and rice, before the richer curries. Chef's tip: keep the broth at a lazy simmer once the balls go in; a rolling boil clouds the soup and breaks them apart.

90 minSingaporeanSoups
by KrazyBadal 0 views

Quinotos en almíbar (Argentine kumquats in syrup)

In Buenos Aires and the river provinces of the Litoral, kumquat trees ripen in the middle of winter, between June and August, and the fruit goes straight into jars of syrup. Grandmothers' pantries held quinotos for the whole year, brought out for birthdays and long Sunday lunches. Each little fruit turns glossy orange and translucent, with a soft, bittersweet skin and a sharp, juicy centre. Spoon them over vanilla ice cream, serve them with a slice of fresh cheese in the style of postre vigilante, or eat them straight from the jar. Many bar menus offer them steeped in spirits; this version keeps only the syrup. Naturally egg-free, the quinotos rely on sugar syrup to preserve them, while pectin from the peel gives the syrup a light, jammy body. Chef's tip: blanch the fruit three times from cold water; the common mistake is skipping this, which leaves the skins tough and bitter.

120 minArgentinianDessertsVeganGluten free
by KrazyBadal 0 views

Śliwki w czekoladzie (chocolate-coated prunes with walnuts)

Boxes of chocolate prunes are a classic Polish gift: brought to grandmothers at Christmas, set out on the Wigilia table among the twelve dishes, and passed round on name days. Plump smoked or soft prunes from the south of the country are best. Each one hides a walnut half, so you get chewy, slightly tart fruit, a crunchy bitter nut and a snap of dark chocolate in one bite. Serve them with coffee or tea after a big meal. Nothing here ever needed egg: the prune itself holds the nut, and chocolate sets around it as it cools. Older recipes soak the prunes in spirits; here they are alcohol-free, plumped in warm orange juice instead, which also brightens the flavour. Use a dark chocolate made without milk and the sweets are vegan. Chef's tip: dry the soaked prunes very well before dipping; the common mistake is leaving them damp, and even a few drops of juice will make melted chocolate seize and turn grainy.

55 minPolishDessertsVeganGluten free
by KrazyBadal 0 views

Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Hee peow soup (Nyonya fish maw soup)

Hee peow th'ng is a Peranakan soup that turns up at the Chinese New Year reunion dinner in Singapore, a clear, gentle bowl that sits beside the spicy dishes; fish maw is a luxury food and stands for plenty, and the round balls for a family that is whole. The fish maw is bought ready dried and fried in packets from Chinese grocers, then soaked until it is spongy and soaks up the savoury broth. With it go homemade pork meatballs, bought fish balls, napa cabbage and carrot, all in a broth made from pork bones and chicken. Serve it with rice and a little sambal on the side. Chef's tip: squeeze the soaked maw hard in several changes of water; it rinses out the old frying oil so the soup stays clean.

120 minSingaporeanSoups
by KrazyBadal 0 views

Piernik staropolskiHoney spice cake with plum jam

Piernik staropolski is the grand Polish Christmas gingerbread, and the old tradition is to mix the honey dough in November (once even at a child's birth) and leave it to mature for weeks in a cool place, which deepens the spice and makes the cake tender. It is baked a few weeks before Christmas, split into layers with powidła (thick plum butter), glazed with chocolate and left to soften again. This home version rests the dough for at least 3 days. Chef's tip: wrap the baked layers and let them sit for 3 days before filling; fresh piernik is hard, and it softens as it absorbs moisture from the jam.

90 minPolishBaking
by KrazyBadal 0 views

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