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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 min

Peruvian Pasta & Noodles

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PyttipannaPotato and meat hash

Pyttipanna, 'small pieces in a pan', is Sweden's great leftover dish: diced potatoes, onion and whatever cooked meat is left from Sunday (roast beef, ham or sausage, often pork) fried together until crisp, then served with a fried egg on top and pickled beetroot on the side. It is a weekday lunch in every Swedish home and canteen, and a well-known hangover breakfast. The mistake that leaves it pale and steamed is putting everything in the pan at once; the potatoes need a head start to brown before the meat goes in. Reheat the leftover meat until it is steaming hot right through (74 °C). Chef's tip: cut potatoes, onion and meat into the same 1 cm dice, so every forkful has a bit of each.

30 minScandinavian Meat

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Stuvade makaronerCreamy macaroni

Stuvade makaroner is a Swedish childhood classic, cooked on weekday evenings all over the country: small macaroni simmered in milk with butter and a grating of nutmeg until thick and creamy, served beside meatballs, sausages or, for a vegetarian plate, fried halloumi or eggs and a spoonful of lingonberries. It is mild, comforting and made in one pan. The most common mistake is cooking on too high a heat, so the milk catches and burns on the bottom; keep it at a gentle simmer and stir often. Chef's tip: boil the macaroni in water for 3 minutes first, then finish in the milk, so it cooks evenly without the sauce turning gluey.

20 minScandinavian Sides

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KantarelltoastChanterelle toast

Kantarelltoast is the dish Swedes wait all year for: in August and September, after a day picking golden chanterelles in the forests from Småland to Norrland, they fry them in butter with shallot, add a splash of cream and pile them on toast for a quick supper or starter. The mushrooms are peppery and almost apricot-scented, and the cream turns them silky. If you forage, only eat mushrooms you are certain of; shop-bought chanterelles are safest. The most common mistake is washing chanterelles under the tap, which makes them soggy; brush them clean and dry-fry them first to drive off their water. Chef's tip: a little grated Västerbotten-style hard cheese on top is classic, but check it is made with vegetarian rennet.

15 minScandinavian Snacks & Starters

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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 min

Peruvian Fish

by KrazyBadal 0 views

Korv StroganoffSausage in tomato cream sauce

Korv Stroganoff is Swedish family food from the 1970s that children still ask for: strips of falukorv, a mild, smooth pork-and-beef sausage, browned with onion and simmered in a pink sauce of tomato purée, mustard and cream. It is a 25-minute weeknight dinner across Sweden, served over boiled rice with a grated carrot or cucumber salad. Falukorv is already cooked, so it only needs heating until piping hot; the common mistake is boiling the cream sauce hard, which can split it and toughen the sausage. Check the sausage label if you need it gluten free; Polish kielbasa or a mild smoked sausage works if you can't find falukorv. Chef's tip: brown the sausage strips properly before adding liquid, because that caramelised edge is where the flavour comes from.

25 minScandinavian Meat

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ÆggekageBacon and tomato pan omelette

Æggekage, 'egg cake', is a thick Danish pan omelette set slowly under a lid and served straight from the pan, topped with crisp strips of bacon (pork), slices of tomato and a shower of chives. It is a long-loved lunch and quick evening meal from Copenhagen to Jutland, eaten with dark rye bread and a dab of strong mustard. The common mistake is cooking it over high heat, which makes the base leathery and brown before the top sets; keep the heat low and be patient. Chef's tip: a spoonful of flour whisked into the milk gives the æggekage its traditional soft, almost custardy body that holds when sliced.

20 minScandinavian Breakfast & Brunch

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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 min

Peruvian Fish

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GubbröraEgg and anchovy spread

Gubbröra, 'old man's mix', is a Swedish classic for the smörgåsbord and the Friday-night snack plate: chopped hard-boiled eggs folded with Swedish anchovies, red onion, dill and chives in sour cream, piled onto dark rye bread or crispbread. It is found on Midsummer and Christmas tables but is quick enough for a light supper any evening. Swedish 'ansjovis' are sprats cured in a sweet spiced brine, milder than Mediterranean salted anchovies; if you use those, halve the amount. The usual mistake is mixing the eggs while still warm, which turns the whole thing into a sloppy paste, so cool them in iced water first. Chef's tip: chop eggs and anchovies by hand into rough 5 mm pieces for a spread with texture.

20 minScandinavian Snacks & Starters

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Välling (Swedish oat and milk drink)

Välling, a thin gruel of cereal and milk, has been the Swedish child's bedtime drink for generations, and many families still make their own for toddlers once they move on to cow's milk at around a year old. It is smooth, warm and lightly oaty, with no added sugar or honey. It contains milk and gluten (oats are often processed with wheat; use certified gluten-free oats if needed); there is no egg, nuts, soya, sesame or fish. Chef's tip: blend the oats to a fine flour first, so the drink is silky and flows easily from a beaker.

10 minScandinavian Drinks

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RieskaPotato and barley flatbread

Ten minutes in a very hot oven is all rieska needs, which is why Finnish cooks in Lapland and Ostrobothnia have long baked it on the spot whenever there were cold boiled potatoes in the larder. This version, perunarieska, is unleavened: mashed potato bound with barley flour, rolled thin and baked until speckled brown. It is soft and slightly chewy, with an earthy barley flavour, and is best eaten straight from the oven with plenty of butter melting into it, perhaps with cheese and cucumber or a bowl of soup. Barley gives it the traditional taste but means it is not gluten free. Using warm potatoes is the common mistake; they soak up far more flour and the rieska turns tough. Chef's tip: prick the rounds all over with a fork before baking so they stay flat, then stack them under a cloth as they come out to keep them soft.

26 minScandinavian Breads & Parathas

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Matpakke (Norwegian packed lunch)

Nearly every Norwegian child carries a matpakke to school: slices of wholemeal bread, each with one simple topping, stacked with sheets of sandwich paper in between and wrapped in a neat parcel. Yellow cheese, sweet caramel-like brown cheese (brunost) and jam are the classics, with cucumber or pepper sticks on the side; liver paste is the meaty favourite. It is plain, filling and built to survive a school bag. It contains gluten (wheat) and milk. Chef's tip: keep wet toppings like tomato out of the stack; they make the bread soggy by lunchtime.

10 minScandinavian Breads & Parathas

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Chocolate slices on rye (pålægschokolade)

Pålægschokolade, wafer-thin slices of chocolate made for laying on bread, is a Danish lunchbox treat, usually saved for Fridays or birthdays: buttered dark rye, a slab of chocolate on top, then cut into fingers. The sour, dense rye and the sweet chocolate are a famous match. Shop slices are thin squares; here you make your own from a bar, which lets you pick dark chocolate with less sugar. It contains gluten (rye and wheat), milk and soya (lecithin in most chocolate). Chef's tip: spread the chocolate as thin as a coin; thick pieces crack and fall off.

15 minScandinavian Breads & Parathas

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ØllebrødRye bread and beer porridge

Øllebrød was the everyday breakfast of Danish farmhouses long before oats took over, a thrifty way to use up stale rye bread in the long Jutland winters. The bread is soaked and simmered with dark, sweet malt beer (hvidtøl), lemon and orange peel and a little sugar into a thick brown porridge, then served with cold cream or whipped cream. Hvidtøl is a very low-alcohol beer; use an alcohol-free malt beer or malt drink so it suits everyone, and for a fully alcohol-free version use half water and half apple juice with 1 tbsp black treacle. A common mistake is using fresh, seeded bread, which turns gluey. Chef's tip: soak the bread overnight so it collapses into a smooth porridge in minutes.

30 minScandinavian Breakfast & Brunch

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Dyrlægens natmadPâté and salt beef sandwich

Copenhagen legend says a veterinarian ordered the same late-night sandwich every evening at Oskar Davidsen's lunch house, and the name stuck. Dyrlægens natmad is a slice of dark rye spread with pork liver pâté, topped with thin slices of salt beef (saltkød), a cube of meat aspic, raw onion rings and cress. It belongs to the meat course of a long Danish Sunday lunch, after the herring and before the cheese. This version uses a quick home aspic made from stock and gelatine. A common mistake is slicing the salt beef thickly: it should be cut paper-thin and folded. Chef's tip: make the aspic the day before so it is firm enough to dice cleanly.

20 minScandinavian Meat

by KrazyBadal 0 views

HallongrottorRaspberry thumbprint cookies

Hallongrottor, 'raspberry caves', are the cookie Swedish children learn to bake first, pressing a thumb into each ball of buttery dough and filling the hollow with raspberry jam. They turn up at birthday parties, school bake sales and every proper fika in homes from Malmö to Luleå. Baked in paper cases, they keep their shape and the jam bubbles into a glossy jewel. A common mistake is overfilling the hollows, which makes the jam boil over and burn. Chef's tip: use a thick, set jam and fill only to the rim.

30 minScandinavian Baking

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Brunost on breadBrown cheese on bread

Brunost, the brown cheese of Norway, is not really cheese but whey boiled for hours until its milk sugars caramelise into a fudge-like block. In Gudbrandsdalen and across the country it is shaved paper-thin with a cheese slicer onto buttered bread at breakfast, packed into school lunch boxes (matpakke) and laid on hot heart-shaped waffles at weekends. The whey comes from cheesemaking that often uses animal rennet, so strict vegetarians should check the label. A common mistake is cutting it in thick chunks; it is sweet and rich and meant to be almost see-through. Chef's tip: use a proper flat cheese slicer, and add a few slices of tart apple or jam on top to balance the sweetness.

5 minScandinavian Breakfast & Brunch

by KrazyBadal 0 views

PlättarSmall Swedish pancakes

Plättar are the little sisters of Swedish pannkakor, cooked in a cast-iron plättlagg with seven round dimples, and they are Thursday food in Sweden after the yellow pea soup, as well as a children's Saturday breakfast. The batter is thin and buttery, so the pancakes come out lacy at the edges and soft in the middle, about 8 cm across. A frying pan works too if you drop in small spoonfuls. A common mistake is skipping the rest, which leaves the batter floury. Chef's tip: stir melted butter into the batter, and you will barely need to grease the pan.

30 minScandinavian Breakfast & Brunch

by KrazyBadal 0 views

MunavoiEgg butter

Munavoi is the topping that makes a warm Karelian pie (karjalanpiirakka) complete, and every Finnish bakery café and coffee table from Joensuu to Helsinki serves the two together. It is nothing more than chopped hard-boiled egg mashed into soft butter with salt, yet the warm pie melts it just slightly. It is also good on rye bread or boiled potatoes. A common mistake is using cold butter straight from the fridge, which leaves lumps. Chef's tip: mash while the eggs are still a little warm and the butter is very soft, so it turns silky.

15 minScandinavian Chutneys & Dips

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RuispuuroRye porridge

In Finnish homes and school canteens, ruispuuro is the plain, filling porridge of winter mornings, from Helsinki flats to farmhouses in Ostrobothnia. Rye flakes or coarse rye meal simmer in salted water until thick and slightly tangy, and the classic topping is a pool of melting butter, called a voisilmä or 'butter eye'. This version is vegan: use a plant butter, or tart lingonberries and a little oat milk. A common mistake is serving it too soon, when the flakes are still chewy. Chef's tip: let the porridge rest off the heat with the lid on for 5 minutes — the rye swells and turns creamy.

20 minScandinavian Breakfast & Brunch

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Røget ål med rørægSmoked eel and scrambled egg

Smoked eel with scrambled egg is a summer smørrebrød from the islands south of Zealand and from Bornholm's smokehouses, served on rye with chives and sometimes a little radish. The rich, oily fish and the soft egg are a classic pairing. European eel is now endangered, so buy only eel certified as legally and sustainably farmed, or swap in hot-smoked mackerel or trout, which taste close and are easy to find. Smoked fish carries a listeria risk, so it is not for pregnant women, young children or anyone with a weakened immune system unless heated until steaming. A common mistake is scrambling the egg until dry. Chef's tip: lift the egg off the heat while it still looks slightly wet; it carries on cooking on the bread.

15 minScandinavian Fish

by KrazyBadal 0 views

Filmjölk with muesliSoured milk with muesli

Swedish breakfast tables, from Stockholm flats to Norrland cabins, almost always have a carton of filmjölk: a mild, pourable cultured milk that is less sour than yogurt and thinner than kefir. It goes into a deep plate, never a glass, with muesli, fresh berries and a dusting of cinnamon. Here you can make your own filmjölk by culturing milk with a few spoons of shop-bought filmjölk or buttermilk. A common mistake is warming the milk too much, which kills the culture. Chef's tip: let it set at warm room temperature, about 20–22 °C, for 24 hours until it wobbles like soft custard.

5 minScandinavian Breakfast & Brunch

by KrazyBadal 0 views

PariserbøfBeef patty on toast

Pariserbøf is an old Copenhagen lunch-house favourite: a thick beef patty seared in butter on a slice of fried white bread, crowned with an egg yolk in a ring of raw onion, with capers, grated horseradish and pickled beetroot. Traditionally the beef is left almost raw in the centre and the yolk is raw. That classic way is not for pregnant women, young children or anyone with a weakened immune system. This safer home version cooks the mince through to 71 °C and tops it with a soft fried egg cooked until the white and yolk edges are set (or use a pasteurised yolk). A common mistake is pressing the patty in the pan, which squeezes out the juice. Chef's tip: shape the patties wider than the bread, as they shrink as they cook.

25 minScandinavian Meat

by KrazyBadal 0 views

Æg og rejerEgg and shrimp sandwich

On Danish lunch boards from Skagen to Copenhagen, sliced egg buried under a heap of small, sweet North Sea shrimp is the first fish smørrebrød people reach for. It is built on buttered rye or white bread, finished with a ribbon of mayonnaise, a lemon twist and dill. The best are made with cold-water shrimp peeled by hand, so the dish is eaten in spring and early summer when the catch is good. A common mistake is overcooking the eggs until the yolk turns grey-green. Chef's tip: drain the shrimp well on kitchen paper so the bread stays crisp.

25 minScandinavian Fish

by KrazyBadal 0 views

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