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497 recipes

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

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

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

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

Quarkbällchen (German quark doughnut balls)

Quarkbällchen fill the trays of German bakeries all year and reach their peak at Fasching, the carnival season, and families in Berlin, Saxony and beyond make them at home for children's afternoon Kaffee und Kuchen. The quark dough needs no yeast, so they are quick: crisp and golden outside, soft and cake-like inside, with a light tang. They are rolled in sugar rather than drenched. They contain milk, egg and gluten. Chef's tip: keep the oil at 170 °C so they cook through; hotter oil browns them before the centre is done.

40 minGermanBaking
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

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

AmerikanerIced soft cakes

Amerikaner are a fixture of German bakery counters and children's birthday parties: soft, domed little cakes baked flat-side up, then turned over and iced on the smooth base, half in white lemon icing and half in chocolate. A pinch of custard powder in the dough gives their tender, slightly vanilla crumb. Children can ice them themselves at a party. They contain milk, egg and gluten. Chef's tip: ice the flat bottom of the cakes, not the domed tops; that's what gives the shiny, even finish.

35 minGermanBaking
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

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

BrennsuppeBrowned flour soup

Farmhouse kitchens in Upper Bavaria and the Swabian Allgäu once started the day with Brennsuppe, a soup built from almost nothing: flour browned slowly in butter until it smells of hazelnuts, then whisked into water or stock with caraway and onion. Grandmothers still make it on cold evenings or for anyone feeling poorly, with cubes of stale bread toasted in the pan and a heap of chives on top. It tastes far richer than its ingredients suggest. The usual mistake is rushing the roux on a high heat, so it scorches and turns bitter instead of nutty. Chef's tip: whisk the stock in a little at a time while it is cold or lukewarm, and the soup stays perfectly smooth.

25 minGermanSoups
by KrazyBadal 0 views

ErdbeerkuchenStrawberry flan

When strawberry stands pop up on every country road in June, bakeries from the Rhineland to Saxony fill their windows with Erdbeerkuchen, and families bake one for Sunday afternoon Kaffee und Kuchen. A light sponge is baked in a fluted flan tin with a raised rim, spread with a thin layer of custard or jam, covered with halved strawberries and set under a clear red glaze, then served with whipped cream. The mistake most people make is filling the base while it is still warm, which makes it soggy. Chef's tip: brush the cooled base with a little melted white chocolate or jam first; it seals the sponge against the fruit juice.

55 minGermanBaking
by KrazyBadal 0 views

SteckrübeneintopfSwede stew

Swede carries hard memories in northern Germany, where it fed families through the 'turnip winter' of 1916–17, yet in Mecklenburg, Holstein and along the Elbe it is loved again as a sweet, golden winter stew. Chunks of swede, potato and carrot cook down in broth with smoked pork shoulder (Kasseler) until some of the vegetables collapse and thicken the pot, and it is ladled out on frosty days with mustard and dark bread. Expect a mellow, earthy sweetness. The usual mistake is cutting the swede too large; it takes longer than potato, so keep the cubes small. Chef's tip: mash a few ladles of vegetables against the side of the pot at the end for a thick, creamy stew without any flour.

90 minGermanSoupsGluten free
by KrazyBadal 0 views

KartoffelkrokettenPotato croquettes

Kartoffelkroketten belong to the German Sunday roast as surely as red cabbage, alongside Rinderrouladen in the Ruhr or venison in the Harz at Christmas. Dry mashed potato is bound with egg yolk, nutmeg and a little butter, rolled into small cylinders, breaded and fried until crunchy outside and fluffy within. Homemade ones taste far better than the frozen kind and can be shaped a day ahead. The usual mistake is a wet mash, which makes croquettes burst in the oil. Chef's tip: steam-dry the boiled potatoes in the hot pan for two minutes and press them through a ricer, never a blender, which turns them gluey.

60 minGermanSides
by KrazyBadal 0 views

PichelsteinerBeef, pork and vegetable stew

Every summer the town of Regen in the Bavarian Forest holds a Pichelsteiner festival in honour of this layered stew, said to have been first cooked on the Büchelstein hill in the 1800s. Cubes of beef and pork shoulder are stacked in a heavy pot with potatoes, carrots, celeriac, leek and cabbage, a little marrow-bone fat or butter goes between the layers, and the whole thing cooks gently without stirring. Each spoonful mixes tender meat with soft vegetables in a clear, peppery broth. Stirring early is the classic mistake: the potatoes turn to mush. Chef's tip: brown the meat well first and the broth turns a rich amber instead of pale grey.

130 minGermanSoupsGluten free
by KrazyBadal 0 views

Folienkartoffel mit KräuterquarkBaked potato with herb quark

Wrapped in foil and split open, Folienkartoffel is what queues form for at Christmas markets, village fairs and summer barbecues across Germany, and it is just as easy at home in the oven or in the embers of a grill. A large floury potato bakes until fluffy, then gets a big spoon of cold Kräuterquark with chives, parsley and garlic, sometimes with sweetcorn or grated cheese too. The contrast of hot potato and cool, tangy quark is the whole point. A common mistake is choosing waxy potatoes, which stay dense. Chef's tip: prick the potatoes and rub them with oil and coarse salt before wrapping, so the skin turns tender and seasoned.

75 minGermanVegetarianGluten free
by KrazyBadal 0 views

DibbelabbesPotato and leek hash

Dibbelabbes takes its name from the Saarland words for a pot (Dibbe) and to lick out (abbes), because the crisp crust stuck to the cast-iron pan is the best part. Families around Saarlouis and Merzig make it on cold evenings: raw grated potatoes, leek and onion cooked slowly in a heavy pan and turned now and then until golden chunks form all through. Traditionally smoked bacon or Dörrfleisch goes in; this version keeps it vegetarian with a little smoked paprika. Apple sauce and a green salad go alongside. Stirring too often is the mistake; the crust needs time to form. Chef's tip: cook it in the oven in a cast-iron casserole for an even, deep crust with less work.

75 minGermanVegetarianGluten free
by KrazyBadal 0 views

Tawa chickenGriddle-fried chicken

At night on the motorway service roads and Lahore's Gawalmandi, cooks drum their metal spatulas on huge round tawas as they chop and fry chicken to order: boneless pieces scraped about the hot iron with tomato, onion, green chilli and spice until dry, smoky and coated. The noise is half the show, and the chicken is eaten straight off the griddle with naan or paratha. The mistake at home is using a small non-stick pan over a timid flame, which stews the chicken; use your widest heavy pan or griddle and keep the heat high. Chef's tip: chop the chicken into small pieces with the edge of your spatula as it cooks, the way the stalls do, so every bit picks up the charred masala.

60 minPakistaniChickenGluten freeSpicy
by KrazyBadal 0 views

FleischsalatSausage salad

Every German butcher sells Fleischsalat in tubs, and it is spread thickly on bread rolls for Abendbrot or a workday second breakfast from Cologne to Leipzig. It is made from Lyoner or Fleischwurst, a mild cooked pork sausage, cut into fine strips and folded into mayonnaise with gherkins and a little of their brine. Making it at home lets you use less mayonnaise and add yoghurt for freshness. A common mistake is cutting the sausage into thick chunks, which makes it heavy; thin matchsticks are what you want. Chef's tip: chill it for an hour before serving so the gherkin brine flavours the sausage.

15 minGermanSaladsGluten free
by KrazyBadal 0 views

EiersalatEgg salad

Every German bakery counter and many Sunday breakfast tables have a bowl of Eiersalat, spread thickly on halved Brötchen or rye bread at Abendbrot. This home version keeps it light: chopped hard-boiled eggs bound with a little mayonnaise and yoghurt, sharpened with mustard and gherkin and finished with lots of chives. It is also the usual way to use up dyed Easter eggs in the week after Easter. The classic mistake is overcooking the eggs, which leaves grey-green rims and a sulphur smell. Chef's tip: chop the eggs with a fork or an egg slicer, not a blender, so the salad keeps soft little pieces of white and yolk.

20 minGermanSaladsGluten free
by KrazyBadal 0 views

Doodh pattiStrong milk tea

Doodh patti is poured from a dented pan at every truck stop, university canteen and street-corner dhaba in Pakistan, from Karachi's Saddar to the Murree road, and it is drunk at all hours: before work, after cricket, at midnight with a paratha. The tea is made without any water at all, boiling loose black tea and sugar in milk until it turns a deep caramel colour and tastes rich, malty and strong. The mistake is simmering too gently and pulling it off too soon, giving a weak, milky drink; it needs a proper rolling boil, more than once. Contains milk. Chef's tip: lift the pan off the heat each time the tea froths to the top and return it, three times; each rise deepens the colour and flavour.

11 minPakistaniDrinksGluten free
by KrazyBadal 0 views

Anday wala burgerEgg and beef burger

After dark, Karachi's burger carts on Burns Road, Tariq Road and outside every college fire up their griddles for the anday wala burger: a thin, spicy beef patty and a fried egg in a soft buttered bun, with shredded cabbage, onion, ketchup and a sharp green chutney. It is cheap, messy and the city's favourite late snack. A cousin of the anda bun kebab, which uses a lentil and potato patty, this version is all about the meat. The common slip is pressing the egg too thin until it is leathery; cook it in the patty's fat just until the white sets. Contains egg, wheat and milk. Chef's tip: dip each patty in beaten egg before it hits the griddle, as the cart cooks do, so a thin egg jacket forms and keeps it juicy.

35 minPakistaniFast Food
by KrazyBadal 0 views

Spargel mit KratzeteAsparagus with torn pancake

In the asparagus villages near Bruchsal and Schwetzingen in Baden, Kratzete is what goes on the plate beside the spears: a thick egg pancake that is torn ('scratched') into ragged pieces in the pan with two forks and fried in butter until crisp at the edges and soft inside. Melted butter or hollandaise goes over everything, and in spring inns serve it as a full vegetarian main. Many families add raw ham on the side, but it is complete without. Keeping the batter thin is the mistake; it needs to be thick enough to coat a spoon, or the pieces fall apart. Chef's tip: let the batter rest for 20 minutes so the flour swells and the Kratzete turns out fluffy.

55 minGermanVegetarian
by KrazyBadal 0 views

SchnittlauchbrotChive bread

Order a Schnittlauchbrot in a Munich beer garden and you get the simplest Brotzeit there is: a thick slice of sourdough rye, buttered right to the edges and buried under so many chopped chives that the bread disappears. A pinch of coarse salt on top is all it needs. Bavarians eat it with a radish or two in the afternoon, and at home it is a classic Abendbrot when the chives in the garden are growing fast in May and June. The mistake is using fridge-cold butter, which tears the bread and will not hold the chives. Chef's tip: press the bread butter-side down into a plate of chives instead of sprinkling, and every bit gets covered.

5 minGermanSnacks & Starters
by KrazyBadal 0 views

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