Alle opskrifter

Cap Cay

Indonesian Mixed Vegetable Stir-Fry

A vibrant and healthy Indonesian-Chinese stir-fry featuring a colorful medley of vegetables and your choice of protein, all coated in a savory sauce. This dish is quick to prepare and easily customizable.

Cape Dutch Sago Pudding

A comforting and creamy baked sago pudding, a classic Cape Dutch dessert, enriched with eggs and warm cinnamon. Perfect for any occasion.

Cape Malay Curried Mince

A fragrant and flavorful spiced ground beef, a versatile base inspired by Cape Malay cuisine, perfect for filling vetkoek, pies, or serving as a delicious topping.

Cape Malay Lamb Curry

Aromatic and fragrant, this mild Cape Malay lamb curry is a comforting classic. Slow-cooked lamb becomes incredibly tender, infused with a symphony of spices and the unique aroma of curry leaves.

Cape Malay Yellow Rice with Raisins

A fragrant and subtly sweet Cape Malay yellow rice, infused with turmeric and cinnamon, studded with plump raisins. It's a classic accompaniment to dishes like bobotie.

Cape Pickled Fish

A traditional South African Easter dish featuring pieces of fried fish preserved in a sweet and sour curry-infused pickle. The flavors meld beautifully over time, making it a perfect make-ahead meal.

Caponata Siciliana

A classic Sicilian sweet and sour vegetable relish (agrodolce), featuring tender eggplant, crisp celery, briny capers, and olives, simmered in a rich tomato sauce. Best served at room temperature.

Capuns

Capuns are a traditional Graubünden specialty, consisting of chard leaves wrapped around a filling of Spätzli dough, often enriched with speck and cheese. They are typically simmered in a light broth or water.

Caracóis à Portuguesa

Portuguese Snails

A beloved Portuguese summer tradition, these tender snails are simmered in a fragrant broth of garlic, olive oil, and herbs, perfect for dipping crusty bread into.

Caranguejo à Guineense

A rich and flavorful crab stew, a specialty of Guinea-Bissau's coastal regions, often prepared with aromatic spices and served with rice or cassava.

Carantanta

Crispy Corn Crust

Carantanta is a traditional Colombian snack made from the crispy, flavorful corn masa that forms on the bottom of the pot after preparing tamales or other corn-based dishes. It's a delicious way to utilize every bit of the masa, resulting in a unique, crunchy texture.

Caraotas Negras

Venezuelan Black Beans

Slowly simmered, deeply flavorful Venezuelan black beans, sweetened with papelón and seasoned with cumin. A staple side dish, especially when served with Pabellón Criollo.

Caraotas Refritas

Venezuelan Refried Black Beans

A classic Venezuelan side dish of creamy, flavorful refried black beans, mashed and fried to perfection. This quick version is ideal for a weeknight meal or as a delicious accompaniment to arepas and other traditional dishes.

Caraotas Rojas

Venezuelan Red Beans

A hearty and flavorful Venezuelan staple, these red beans are slow-cooked until tender and then simmered with aromatic sofrito and spices, creating a rich and comforting stew. Perfect as a side dish or a main course.

Carapulcra

Carapulcra is a hearty and ancient Peruvian stew made from dehydrated potatoes (papa seca) and tender chunks of pork, simmered in a rich, savory sauce infused with ají panca and spices. This pre-Columbian dish is known for its thick, comforting texture and deep flavors.

Carbonada Criolla

A hearty and festive Argentine beef stew, traditionally served inside a hollowed-out pumpkin. It features a delightful balance of sweet and savory flavors with tender beef, root vegetables, corn, and fruit.

Carbonnade Flamande

Flemish Beef and Beer Stew

A hearty and flavorful Flemish beef stew, featuring tender beef braised in rich Belgian brown ale with sweet caramelized onions and a hint of mustard. The beer and bread create a wonderfully thick, savory sauce.

Carcamusas de Toledo

Carcamusas de Toledo is a hearty and flavorful pork stew originating from Toledo, Spain. It features tender chunks of pork simmered in a rich tomato sauce with chorizo, jamón serrano, and peas, often with a hint of spice. Traditionally served as a tapa, it's also enjoyed as a main dish, typically with crusty bread.

Carciofi alla Giudia

Jewish-Style Fried Artichokes

A classic Roman Jewish specialty, these artichokes are deep-fried whole until their outer leaves are delightfully crispy and the hearts are tender and flavorful. The unique preparation involves opening the leaves to resemble a blooming flower before frying.

Carciofi alla Romana

Roman Braised Artichokes

A classic Roman dish featuring tender artichokes braised with garlic, mint, white wine, and olive oil. The key is to cook them until they are meltingly soft.

Carciofi alla Romana Sammarinese

While originating from Rome, Carciofi alla Romana (Roman-style artichokes) is a beloved dish enjoyed in San Marino, reflecting the close culinary ties with Italy. This preparation involves braising artichokes with garlic, mint, parsley, and olive oil until tender and flavorful. It's a simple yet elegant side dish that highlights the natural taste of the artichoke.

Cargols a la Lloseta

A traditional Andorran dish featuring snails cooked in a flavorful broth with herbs and sometimes a hint of spice, often served with crusty bread for dipping.

Cari Banane Marrons et Poulet

A unique and comforting Seychellois curry combining unripe bananas (banane marrons) with chicken, simmered in a rich coconut milk sauce infused with local spices. This dish showcases the use of local produce in everyday cooking.

Cari Boeuf Pommes Terre

Mauritian Beef and Potato Curry

A hearty and flavorful Mauritian beef curry featuring tender chunks of beef and potatoes simmered in a rich, aromatic spice-infused tomato-based sauce. This dish is a staple in Mauritian households, often served with rice or farata.