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362 recipes

SchlorzifladenDried pear tart

Schlorzifladen comes from the Toggenburg valley in the canton of St Gallen in eastern Switzerland, where dried pears (schlorzi) were a winter staple. The thin, crisp tart is filled with a thick, dark purée of cooked dried pears spiced with cinnamon, and baked for Christmas and village feast days. Some versions have a rice or cream layer on top; this is the simple pear one. Pear brandy is sometimes added, but this version uses lemon juice instead and is alcohol-free. Chef's tip: cook the pear purée until it is stiff enough to hold a spoon upright, or it soaks the pastry.

120 minSwissBaking
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

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

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

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

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

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

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

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

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

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

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

MailänderliLemon butter cookies

Come December, almost every Swiss household bakes Mailänderli, the simplest and best-loved of the Weihnachtsguetzli: buttery, lemon-scented biscuits cut into stars, hearts and moons and painted with egg yolk so they bake to a deep shine. Children across German-speaking Switzerland help cut them out, and tins of them are swapped with neighbours and eaten all through Advent. Chef's tip: rest the dough in the fridge overnight, or for at least 2 hours; warm dough spreads and the shapes lose their sharp edges.

50 minSwissBaking
by KrazyBadal 0 views

FasnachtschüechliCarnival fried pastries

During Fasnacht, from Basel's drum-filled Morgestraich to Lucerne's masked parades, the bakeries stack Fasnachtschüechli in towers: huge, wafer-thin rounds of fried dough so delicate they shatter at first bite, showering icing sugar everywhere. Families in central Switzerland still make them at home in February, stretching the dough over their knees. A rolling pin and patience work fine. Chef's tip: roll the dough so thin that you can read through it; thick spots puff into chewy bubbles instead of crisp lace.

65 minSwissDesserts
by KrazyBadal 0 views

AnisbrötliAnise cookies

Anisbrötli and their claw-shaped cousins Chräbeli are among the oldest Swiss Christmas biscuits, baked in Basel, Aargau and Zurich from Advent onwards and packed into tins beside Mailänderli and Brunsli. The egg and sugar dough is pressed into springerle moulds or cut into shapes, then left to dry overnight, so in the oven the bottom puffs up into a little 'foot' while the top stays white and smooth. Inside they are chewy and fragrant with anise. Chef's tip: beat the eggs and sugar for the full 10 minutes; under-whipped batter gives flat cookies with no foot.

60 minSwissBaking
by KrazyBadal 0 views

Taillé aux greubonsCracklings pastry

In the cafés and wine-village bakeries of Vaud, from Lavaux to the Jura foothills, taillé aux greubons is served in squares with a glass of something at aperitif time, or warm at the market on Saturday mornings. Greubons are the crisp pork cracklings left after rendering lard; chopped and folded into a rough puff dough, they give a savoury, salty, deeply porky pastry with a criss-cross scored top. Buy pork cracklings (not crisps) from a butcher. Chef's tip: keep everything cold and fold quickly; if the butter melts into the dough you'll get a hard biscuit instead of flaky layers.

90 minSwissSnacks & Starters
by KrazyBadal 0 views

Tarte au vin cuitPear syrup cream tart

Despite its name, vin cuit contains no wine. Farmers in Vaud and Fribourg boil down fresh pear and apple juice for hours in copper cauldrons each autumn until it becomes a dark, tangy syrup called vin cuit or raisinée, and bakeries turn it into this glossy brown cream tart for the Bénichon harvest feast in September and Sunday tables all year. The filling tastes of caramel, dried pear and a pleasant sourness. Outside Switzerland, look for pear syrup or pear concentrate. Chef's tip: take the tart out while the centre still wobbles a little; it sets as it cools and overbaking makes it cracked and grainy.

75 minSwissDesserts
by KrazyBadal 0 views

TirggelHoney biscuits

Tirggel have been baked in Zurich since the Middle Ages and are still sold at the Christmas markets on the Bahnhofstrasse and the old-town bakeries: wafer-thin honey biscuits pressed into carved moulds of guild scenes, animals and town views, then baked with heat from the top only so the raised picture turns golden while the back stays pale. They are hard and meant to be broken into pieces and let melt on the tongue. Wooden or silicone springerle moulds work at home. Chef's tip: bake them under the top heat only, or on the highest shelf with a tray below; full heat browns the whole biscuit and the picture disappears.

60 minSwissBaking
by KrazyBadal 0 views

TotenbeinliAlmond biscuits

The name means 'little dead men's bones', but there is nothing gloomy about these crunchy almond biscuits from Graubünden, sold in the bakeries of Chur and the Engadin and dunked in coffee or a glass of milk on winter afternoons. Whole almonds are folded into a buttery, cinnamon-scented dough, baked in logs, then sliced and baked again, a little like biscotti but richer. Chef's tip: slice the logs while still warm with a serrated knife and a gentle sawing motion; cold logs crumble and the almonds tear out.

60 minSwissBaking
by KrazyBadal 0 views

BürliCrusty bread rolls

Walk into a bakery in St. Gallen, Appenzell or Thurgau in the morning and you will find trays of Bürli, rough, flour-dusted rolls baked in clusters of two or four that you tear apart at the table. Their dough is wet and lightly handled, so the crust bakes up thin and crackling while the inside stays open and chewy. In eastern Switzerland they are the classic partner for a grilled St. Galler Bratwurst at football matches and markets, and they're just as good with butter and cheese. Chef's tip: don't add extra flour to the sticky dough; the high water content is what gives Bürli their big holes, so use wet hands and a scraper instead.

175 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

CaracChocolate tartlets

Bright green with a single chocolate dot, the carac is the cheerful little tart in the windows of every pastry shop from Geneva to Lausanne and Neuchâtel, and the one children in Romandie point at first. A crisp sweet shortcrust shell holds a rich dark chocolate ganache, sealed under a smooth layer of green icing. Pastry chefs use fondant; at home a thick icing-sugar glaze works well. Chef's tip: let the ganache set completely in the fridge before icing, or the green runs into the chocolate and the top looks muddy.

60 minSwissDesserts
by KrazyBadal 0 views

Willisauer RingliSugar ring biscuits

The little town of Willisau in the canton of Lucerne has been making these rock-hard sugar rings since the 1800s, and Swiss children have been nibbling them on hikes and car journeys ever since, sucking them slowly like sweets. They are made from little more than sugar, flour, egg and lemon, and dried before baking so they set with a smooth, pale, glassy crust. The bakery recipe is a well-kept secret; this home version gets the same snap. Chef's tip: don't skip the overnight drying, which forms the crust that gives Ringli their famous crunch.

60 minSwissBaking
by KrazyBadal 0 views

Appenzeller BiberAlmond-filled gingerbread

In the green hills of Appenzell, Biber are the sweet that marks Christmas, New Year and christenings, and bakers in Appenzell town stamp them with wooden moulds of cows, bears and the traditional alpine ascent. The dough is a dark, spicy honey gingerbread wrapped around a layer of almond paste, baked until it glows chestnut brown. They keep well and are sliced or eaten whole with coffee. Chef's tip: leave the dough to rest for at least a day if you can; honey doughs get smoother and spicier with time and crack less when stamped.

80 minSwissBaking
by KrazyBadal 0 views

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