
Apfelstrudel
Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…
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Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Strips of fillet or sirloin sear hard in a hot pan and lift out so they don't overcook

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Dobos torte is the Hungarian patisserie showpiece, six paper-thin sponge layers sandwiched with chocolate buttercream…

Eszterházy torte is the Hungarian almond-meringue layer cake named for Prince Pál Antal Esterházy, the foreign minister…

Ground almonds, icing sugar, salt mix together

Semolina is mixed with melted butter and rested for 1 hour (hydrates fully)

Kuku sabzi is the Persian herb frittata of Nowruz (Persian New Year), a deep-green baked-egg dish packed with chopped…

The filling starts the night before: poppy seeds soak then simmer in milk and cook to a thick paste with honey, butter…

The Azerbaijani take on the pan-Caucasus pastry that goes by half a dozen names across the region

Babka, at its sweet best as the chocolate version, turns out to be a wonderful vehicle for savoury fillings

This is the elegant summer French dessert that turns ripe roasted peaches into the star ingredient, served on crispy…

Somlói galuska is the Hungarian trifle, three thin sponges (vanilla, cocoa, walnut) layered in a deep dish with rum…

Almond filling: ground almonds, icing sugar, melted butter, lemon zest, orange-flower water, pulses or kneads to a soft paste