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474 recipes

Steirisches WurzelfleischPork simmered with root vegetables

Wurzelfleisch, 'root meat', is a winter dish from the farms of Styria in south-east Austria, cooked in November and December when pigs were killed and the cellar was full of carrots, celeriac and parsley root. Pork shoulder is simmered in a lightly sour broth, then served in deep plates with thin strips of root vegetables, boiled potatoes and a snowfall of freshly grated horseradish. It is a gentle, clean-tasting dish, quite unlike a roast. Chef's tip: grate the horseradish at the table; it loses its bite within minutes.

130 minAustrianMeatGluten free
by KrazyBadal 0 views

Styrian KürbiskernbrotPumpkin seed rye loaf

In Styria, the south-eastern corner of Austria where the hulless Styrian pumpkin is grown for its dark green seeds and oil, every bakery sells a loaf crowded with those seeds. Kürbiskernbrot is a light rye-wheat bread, nutty and slightly sweet, with toasted seeds through the crumb and pressed all over the crust. Locals eat it at a Buschenschank, the farmhouse wine tavern, with Liptauer, cured meats or a drizzle of pumpkin seed oil. A common mistake is adding the seeds raw: toasting them first gives the bread its deep, roasted flavour. Chef's tip: soak half the toasted seeds in hot water while you make the dough, so they stay tender inside the bread and don't pull moisture from the crumb.

230 minAustrianBreads & ParathasVegan
by KrazyBadal 0 views

TafelspitzSimmered beef with apple horseradish

Tafelspitz is Vienna's grand Sunday lunch, the dish the old Beisl taverns and the city's famous beef restaurants built their names on. A whole piece of beef top rump is barely simmered with root vegetables for hours, then served in three acts: first the clear golden broth, then the sliced beef with crisp roast potatoes, sharp Apfelkren (grated apple and horseradish) and a cool chive sauce. Keep any leftover broth for Grießnockerlsuppe or Frittatensuppe. Chef's tip: never let the pot bubble; a slow tremble keeps the meat juicy and the broth clear.

210 minAustrianMeatGluten free
by KrazyBadal 0 views

Tiroler GröstlFried potato and pork with egg

Tiroler Gröstl is what Tyrolean mountain huts serve to skiers and hikers coming in from the cold, and what farmhouse kitchens around Innsbruck make on Monday from Sunday's roast. Cold boiled potatoes are fried until crusty with onions, then tossed with cubes of leftover roast pork or smoked pork, caraway and marjoram, and crowned with a fried egg. It is made in one big pan and brought to the table in it. Chef's tip: let the potatoes fry undisturbed for the first few minutes; the brown crust is the whole dish.

35 minAustrianMeatGluten free
by KrazyBadal 0 views

TopfenknödelQuark dumplings in buttery crumbs

Topfenknödel belong to the long Austrian tradition of sweet main courses: in Viennese homes and Lower Austrian inns they are often served as a light Friday lunch, or as dessert after soup. Fresh quark, butter, egg and semolina make a dough that cooks into soft, tangy, almost cheesecake-like dumplings, which are rolled in breadcrumbs toasted in butter with cinnamon sugar and served with a warm fruit compote. A common mistake is boiling them hard; they puff, crack and fall apart, so keep the water just shivering. Most quark is made without animal rennet, but check the label and choose one marked vegetarian. Chef's tip: rest the dough for at least 30 minutes so the semolina can swell; it makes the dumplings hold together.

40 minAustrianDesserts
by KrazyBadal 0 views

VanillekipferlVanilla almond crescents

No Austrian Christmas cookie tin is complete without Vanillekipferl, the pale little crescents that melt on the tongue; Viennese grandmothers bake them by the hundred in early December, and they are just as loved over the border in Bavaria. The dough is short and rich with butter and ground almonds, and the crescents are rolled in vanilla sugar while still warm so it sticks. The common mistake is overbaking: they should stay pale with only the tips turning golden, or they lose their tender, sandy texture. Chef's tip: chill the dough well and shape it with cool hands; warm dough cracks and the crescents spread in the oven.

42 minAustrianBaking
by KrazyBadal 0 views

ChampúsMote corn and pineapple drink

When Lima's grey winter sets in, from June to September, champús sellers set up on street corners with big pots of this thick, fruity drink, ladled warm into glasses and eaten as much as drunk. It's made from mote (hulled white corn), simmered with pineapple, quince or apple, soursop, chancaca and warm spices, then thickened lightly with corn flour, so every spoonful has soft fruit and chewy corn in a spiced, molasses-sweet base. It is close in spirit to mazamorra morada but paler and tangier. The mistake people make is adding the thickener straight into the hot pot, where it forms lumps; always slake it in cold water first and pour it in while stirring. Canned or jarred hominy saves hours; frozen soursop (guanábana) pulp is in Latin shops and can be left out. Serve warm in glasses with spoons. Chef's tip: simmer the pineapple peel and core with the spices for the first 20 minutes, then strain them out; they give much of the flavour.

80 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Torta fritaFried dough discs

In Uruguay, a grey rainy afternoon has one answer: torta frita and mate. These thin discs of dough, pierced with a hole in the middle, are fried until puffed and golden and either sprinkled with sugar or eaten plain, still hot, between sips passed around the circle. In Montevideo you'll smell them from street stalls on wet days; at home they're made with butter or beef fat, here with butter. Chef's tip: the hole in the middle isn't decoration; it lets the centre cook through at the same speed as the edges.

30 minParaguayanSnacks & Starters
by KrazyBadal 0 views

Chicken tagine with preserved lemon & olives

Few dishes say Fez quite like djaj mqualli, the golden chicken that turns up at family lunches, weddings and Friday tables across the old medina. The chicken simmers slowly in its own juices with grated onion, ginger and saffron until the meat slips off the bone and the onions melt into a thick, glossy, yellow sauce. Salty-sour preserved lemon and bright green olives go in near the end, cutting through the richness. Mop it up with crusty bread, or spoon it over plain couscous for a weekday dinner. Chef's tip: grate the onion rather than chopping it; it dissolves completely and gives the sauce its body without any flour.

75 minMoroccanChickenGluten free
by KrazyBadal 0 views

Lamb tagine with prunes

Served at weddings, Eid gatherings and big family dinners in Fez and Marrakech, tagine lham bel barkouk is the sweet-and-savoury centrepiece Moroccans bring out for guests. Lamb shoulder braises slowly with saffron, ginger and cinnamon until it falls apart in a buttery-soft sauce, then it is crowned with glossy honeyed prunes, fried almonds and toasted sesame. Each mouthful moves from warm spice to deep fruit sweetness. Put it in the middle of the table with bread for scooping, or with couscous. Chef's tip: cook the prunes in a little of the sauce in a separate pan; poached apart, they stay whole and shiny instead of dissolving into the meat.

150 minMoroccanMeatGluten free
by KrazyBadal 0 views

Kefta tagine with eggs

Café kitchens from Tangier to Agadir keep a row of small clay tagines bubbling with this one at lunchtime, and plenty of Moroccan families make it on busy weeknights. Little cumin-and-paprika meatballs poach in a thick, garlicky tomato sauce, then eggs are cracked straight into the pan and left to set softly on top. You eat it straight from the pot, tearing bread to scoop up meat, sauce and runny yolk together. Serve with a plate of olives and a simple chopped salad. Chef's tip: roll the meatballs no bigger than a cherry tomato so they cook through in the sauce in the same time it takes to thicken.

45 minMoroccanMeatGluten free
by KrazyBadal 0 views

Fish tagine with chermoula

Down at the harbour in Essaouira the fishermen's catch goes straight from the blue boats to the grills and the clay pots, and tagine hout is how home cooks there turn it into a meal. Firm white fish is coated in chermoula, the fresh green paste of coriander, garlic, cumin and lemon, then laid over slices of potato, tomato and pepper that soak up all its juices. The result is light and aromatic, with tender potatoes at the bottom and fish that flakes at a touch. A tomato and cucumber salad and some bread are all it needs. Chef's tip: lay the potatoes in a single tight layer so they lift the fish off the base and nothing catches.

50 minMoroccanFishGluten free
by KrazyBadal 0 views

Chicken pastilla

No Fassi wedding or engagement feast is complete without bastila, a showpiece pie brought out as the first course and broken open at the table. Under its crackling layers of buttered pastry sit three fillings: shredded chicken cooked with saffron, ginger and onion, soft lemony eggs set in the reduced cooking juices, and crunchy almonds ground with sugar and cinnamon. The top is dusted with icing sugar and a lattice of cinnamon, so every bite is sweet, savoury, crisp and tender at once. Serve it hot with nothing more than a green salad. Chef's tip: make the fillings a day ahead and chill them; cold fillings are easier to layer and keep the pastry crisp.

150 minMoroccanChicken
by KrazyBadal 0 views

Moroccan sardine balls

Safi and Essaouira are sardine country, and cooks along that Atlantic coast have always made the most of the cheap, silvery catch by turning it into kefta. Fresh fillets are chopped with chermoula herbs and spices into tender, rich fish balls, then simmered in a peppery tomato sauce until they soak up its flavour. They taste nothing like tinned fish: soft, savoury, a little lemony. Eat them from the pan with bread, or as part of a Friday spread of salads. Chef's tip: chill the mixture for 15 minutes before rolling; oily sardines firm up in the cold and the balls hold together in the sauce.

50 minMoroccanFishGluten free
by KrazyBadal 0 views

Suspiro limeñaCaramel custard with port meringue

Suspiro a la limeña, 'the sigh of a Lima woman', is the city's grand dessert from colonial times, said to have been named by the poet José Gálvez for its sweetness. A thick manjar blanco, milk slowly cooked down to a silky caramel cream and enriched with egg yolks, is topped with a cloud of glossy Italian meringue flavoured with port and dusted with cinnamon. It is very sweet and very rich, so serve it in small glasses. Make it in the morning for the evening. Chef's tip: the manjar is ready when a spoon dragged across the bottom of the pan leaves a clear path for a moment; undercooked, it stays runny and the meringue sinks into it.

70 minPeruvianDessertsGluten free
by KrazyBadal 0 views

TacachoMashed roasted green plantain balls

Tacacho is the breakfast of the Peruvian Amazon, from Tarapoto to Iquitos: green plantains roasted over coals, mashed with fat and salt and shaped into balls. There it comes with cecina (smoked pork) and is mashed with lard and crackling; this vegan tacacho uses good oil and a pinch of smoked paprika for the same savoury, smoky depth. The balls are dense, chewy and starchy, crisp at the edges where the plantain charred, and they are eaten hot with a fiery chilli sauce or alongside stews. Use plantains that are fully green and firm. Chef's tip: mash the plantains while they are still very hot; as green plantain cools its starch sets and it won't bind into a smooth ball.

35 minPeruvianSidesVeganGluten free
by KrazyBadal 1 views

Tacu tacuPan-fried beans and rice cake

Tacu tacu was born in the Afro-Peruvian kitchens of Lima, as a thrifty way to turn yesterday's beans and rice into something new; today it appears on the menus of smart criollo restaurants too. Mashed canario beans and rice are fried with garlic, onion and ají amarillo, then shaped in the pan into a long, crisp-edged cake, soft inside and golden outside. It is a hearty lunch for two with a sharp salsa criolla of onion and lime, and often a fried ripe plantain on the side. Canario beans are pale yellow and creamy; pinto or cannellini beans work well. Chef's tip: use cold, day-old rice and beans; warm, freshly cooked ones are too soft to hold their shape and the tacu tacu falls apart.

25 minPeruvianRice & GrainsVegan
by KrazyBadal 0 views

Tallarín saltadoStir-fried noodles with vegetables

Tallarín saltado is the noodle cousin of lomo saltado, a chifa favourite from Lima where Chinese wok technique meets Peruvian ingredients. Spaghetti-style wheat noodles are tossed over a fierce heat with mushrooms, pak choi, red onion, tomato, ginger and ají amarillo, then glossed with soy sauce and a splash of vinegar. The noodles soak up the smoky, tangy sauce while the vegetables stay crisp. Peruvians use plain spaghetti from the shop on the corner, and so can you. Chef's tip: cook the noodles a minute short of the packet time and rinse them in cold water; they finish cooking in the wok and won't turn soft or clump.

25 minPeruvianPasta & NoodlesVegan
by KrazyBadal 0 views

Pho cuonBeef rice noodle rolls

On Ngũ Xã, a little island of streets between Trúc Bạch lake and West Lake in Hanoi, whole rows of restaurants sell nothing but pho in different shapes, and phở cuốn is the one people order by the plateful in the evening. Instead of cutting the fresh rice-noodle sheet into ribbons, the cooks leave it whole and roll it round seared beef, lettuce and herbs. The rolls are soft, cool and slightly chewy, and you dip them in a light, sweet fish sauce with pickled carrot. Look for fresh rice-noodle sheets in the chiller of an Asian supermarket, often sold for Chinese ho fun. Chef's tip: if the sheets are stiff from the fridge, steam or microwave them for 30 seconds under a damp cloth before separating, or they tear.

40 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Pho gaChicken noodle soup

In Hanoi some shops sell nothing but chicken pho, and locals often choose it over beef for a gentler breakfast or a late bowl after an evening out. The broth is lighter than the beef version, made in about an hour from a whole bird with a few charred aromatics and only a hint of spice. The northern signature is a tangle of makrut lime leaf, cut as fine as thread, scattered over the hot chicken just before serving. It's a good first pho to make at home, since the timing is forgiving and the chicken poaches in the same pot. Chef's tip: plunge the cooked chicken into iced water for 5 minutes; the skin turns firm and slightly springy, the way Hanoi cooks like it.

90 minVietnameseSoups
by KrazyBadal 0 views

Asado uruguayoGrilled beef short ribs and chorizo

Sunday in Uruguay means asado: in Montevideo backyards and the cattle towns of the interior, beef ribs (asado de tira), chorizo and morcilla cook slowly over the embers of a wood fire, with only coarse salt, while the family waits. The parrillero rakes coals under the grill and keeps the heat low and even. This recipe includes pork chorizo. The mistake is cooking over flames; the fire should burn down to embers you can hold your hand above for 6–8 seconds. Chef's tip: salt the meat only when it goes on the grill, with coarse salt, never fine.

140 minParaguayanMeatGluten free
by KrazyBadal 0 views

ChajáSponge, peach and cream cake

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views

Vegetable saltadoWok-fried vegetables

Saltado comes from Lima's chifa tradition, the cooking of Chinese-Peruvian families who brought the wok to Peru in the nineteenth century. The famous version is lomo saltado with beef; this saltado de verduras uses meaty mushrooms in its place. Thick wedges of red onion and tomato are tossed over a fierce flame with garlic, ají amarillo, soy sauce and a splash of vinegar until just wilted, so the vegetables keep their shape and the pan juices turn smoky and savoury. It is always served with both chips and white rice, which soak up those juices. Chef's tip: cook in two batches if your pan is small; a crowded wok steams the vegetables instead of searing them, and the tomatoes collapse into soup.

30 minPeruvianVegetarianVegan
by KrazyBadal 0 views

PicaronesSweet potato and squash doughnuts

Picarones are Lima's favourite street sweet, fried to order at stalls in the parks and outside churches, especially in October during the Señor de los Milagros processions. The light, chewy rings are made from a yeasted dough of sweet potato and squash, scented with anise, fried until crisp and drenched in miel de chancaca, a dark syrup of unrefined cane sugar with orange peel, cinnamon and cloves. They are eaten hot, straight from the oil, with plenty of syrup. Chancaca is sold in Latin shops; dark muscovado or piloncillo makes a very good syrup too. Chef's tip: the dough should be very soft and sticky, like a thick batter; resist adding more flour, or the picarones turn heavy and bready.

80 minPeruvianDessertsVegan
by KrazyBadal 0 views

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