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383 recipes

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

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

by KrazyBadal 0 views

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

by KrazyBadal 0 views

VaniljekranseVanilla almond butter rings

No Danish Christmas tin is complete without vaniljekranse, the ridged rings of buttery vanilla dough with finely ground almonds that snap and then melt. Many homes in Denmark make dozens in December, traditionally pressing the dough through a mincer fitted with a star plate to make long ribbons, then curling them into wreaths; a piping bag with a large star nozzle does the same job. They are eaten with coffee, gløgg or a glass of cold milk, and are a favourite for children to help shape. Some recipes leave out the egg, and a spoonful of milk works just as well here. Chef's tip: chill the piped rings on the tray for 15 minutes before baking so the ridges stay sharp; dough that is too warm is the trap, because the rings spread and lose their pattern.

58 minScandinavian Baking

by KrazyBadal 0 views

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

by KrazyBadal 0 views

Finska pinnarAlmond butter fingers

Despite the name, 'Finnish sticks' are a Swedish fika favourite, one of the classic 'seven kinds of cookies' that a proper Swedish host once laid out for coffee guests. The dough is rich and short, flavoured with ground almonds; it is rolled into ropes, brushed with beaten egg and coated in crunchy pearl sugar and chopped almonds, then cut into fingers. They are quick, need no cutters, and look neat on a plate with cinnamon buns and a pot of coffee. The egg is only the glue for the topping; brushing with milk works too if you want them egg-free. Chef's tip: cut the ropes into fingers before baking, with one decisive press of a sharp knife; sawing tears the soft dough and knocks off the sugar.

45 minScandinavian Baking

by KrazyBadal 0 views

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

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 min

Peruvian Fish

by KrazyBadal 0 views

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

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 min

Peruvian Pasta & Noodles

by KrazyBadal 0 views

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

by KrazyBadal 0 views

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

by KrazyBadal 0 views

Makaronilaatikko (Finnish macaroni and beef bake)

Makaronilaatikko, macaroni and minced beef baked in an egg-and-milk custard, is the dish Finnish children vote for again and again, at home and in school canteens, often eaten with a dab of ketchup. It bakes until the top is golden and slightly crunchy and the inside soft and custardy, ideal for toddlers from a year old. This version adds no salt, only white pepper, so adults can season at the table. It contains gluten (wheat pasta), egg and milk. Chef's tip: bake it until a knife in the middle comes out clean; a wobbly centre means the custard isn't set.

80 minScandinavian Meat

by KrazyBadal 0 views

Fiskegrateng (Norwegian fish and macaroni gratin)

Fiskegrateng, a baked gratin of flaked white fish and macaroni in a thick nutmeg-scented white sauce, is classic Norwegian family food and a favourite way to get children to eat fish, served with grated raw carrot on the side. It is soft, creamy and mild, with a crisp crumb on top, and this version uses no added salt for toddlers from a year old. It contains fish, milk, egg and gluten (pasta, flour and breadcrumbs). Chef's tip: let the white sauce cool a little before whisking in the egg yolks, so they thicken it smoothly instead of scrambling.

60 minScandinavian Fish

by KrazyBadal 0 views

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

by KrazyBadal 0 views

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

by KrazyBadal 0 views

KransekakeAlmond ring tower cake

A kransekake towers over the table at Norwegian and Danish weddings, christenings, Christmas and the 17 May national day in Norway: eighteen rings of chewy almond paste, each a little smaller than the last, stacked and laced with zigzags of white icing, often decorated with little flags. Guests break off rings from the bottom; the outside is crisp and the inside soft and marzipan-like. It is naturally gluten free, made only of almonds, icing sugar and egg whites. Baking the rings until hard is the most common mistake; take them out when they are just pale gold, so they stay chewy. If you have no kransekake tins, shape ropes and join them into rings over circles drawn on baking paper. Chef's tip: grind the almonds with some of the icing sugar and rest the dough overnight in the fridge; it becomes much easier to roll and the rings keep their shape.

180 minScandinavian Baking

by KrazyBadal 0 views

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

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 min

Peruvian Breads & Parathas

by KrazyBadal 0 views

Bløtkake (Norwegian cream cake)

Bløtkake, 'soft cake', is what Norwegian families bake for children's birthdays, confirmations and above all 17 May, Constitution Day, when it is decorated with strawberries and blueberries. A light sponge is split into three, moistened with juice and layered with whipped cream and berries until it is soft enough to cut with a spoon. It contains egg, milk and gluten. For small children, quarter blueberries and halve strawberries. Chef's tip: assemble it at least four hours ahead; the cake needs time to soak and soften.

70 minScandinavian Baking

by KrazyBadal 0 views

Hot dogs in lompe (pølse i lompe)

On 17 May, Norway's Constitution Day, children parade with flags and then queue for pølse i lompe: a hot sausage wrapped in a soft, thin potato flatbread instead of a bun, with ketchup, mustard and sometimes crisp onions. The same snack turns up at every football tournament and birthday. Home-made lompe take a little time but freeze well; this recipe makes 8. It contains gluten and milk. Chef's tip: mash the potatoes while hot and let the dough cool completely before kneading in the flour, or it turns gluey.

60 minScandinavian Fast Food

by KrazyBadal 0 views

Kagemand (Danish birthday cake man)

In Denmark, no child's birthday is complete without a kagemand or kagekone: a big cake shaped like a boy or girl, made from soft, cardamom-scented yeast pastry filled with vanilla custard and remonce, then iced and decorated with sweets and Danish flags. The birthday child traditionally cuts the head off first while everyone shrieks. It contains milk, egg and gluten. Chef's tip: draw the figure on baking paper first and shape the dough on top, so arms and legs stay in proportion.

175 minScandinavian Baking

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 min

Peruvian Breads & Parathas

by KrazyBadal 0 views

MokkapalatChocolate coffee squares

Mokkapalat ('mocha pieces') are what Finnish parents bake on the big oven tray for a child's birthday, a school bake sale or a summer cottage weekend: soft chocolate sponge squares with a thin, glossy coffee-cocoa icing and a shower of coloured sprinkles. The coffee is gentle and only deepens the chocolate, so children love them, and you can use decaf. They are moist enough to keep three days in a tin and freeze well. Icing the cake while it is hot is the classic mistake; it soaks in and goes dull, so wait until it is just warm. Chef's tip: add the icing liquid a spoonful at a time; it should spread like thick paint and set with a shine.

45 minScandinavian Baking

by KrazyBadal 0 views

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