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12 recipes · Dinner · mostly hands-off · sorted by trending

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2 h 22 min 42 min
Kugelis (Lithuanian Potato Pudding)
Lithuania's favourite potato bake: finely grated potatoes and onion mixed with smoky bacon, eggs and milk, baked into a slab with a crisp golden crust. Cut into squares and serve hot with plenty of sour cream. Adapted from “Kugelis (Lithuanian Baked Potato Pudding)” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from a 9×13-inch tray to about two thirds (6 servings), with the bacon diced instead of crumbled; added a 10-minute rest and the optional marjoram the source mentions in its introduction. Photo: Eden, Janine and Jim, CC BY 2.0, via Wikimedia Commons (“Kugelis 2012”).
SKSouCrunch Kitchen
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42 min hands-on
1 h 3 min 26 min
French Onion Soup
Golden onions simmered in beef stock with herbs and a splash of port, then topped with bread and Gruyère and grilled until bubbling. Vegetable stock makes a meat-free version. Adapted from “French Onion Soup” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to 4 bowls with 1 litre of stock (the source's 1.5 litres serves 6) and added a time for cooking the onions. Photo: Ludovic Péron, CC BY-SA 3.0, via Wikimedia Commons (“Soupe à l'oignon”).
SKSouCrunch Kitchen
0
26 min hands-on
12 h 41 min 46 min
Falafel
Crisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).
SKSouCrunch Kitchen
0
46 min hands-on
41 min 14 min
Shakshuka
Eggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).
SKSouCrunch Kitchen
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14 min hands-on
1 h 15 min 37 min
Shepherd's Pie
Minced lamb simmered with carrots, peas and sweetcorn in a savoury gravy, topped with buttery mash and baked until golden. A proper British family supper. Adapted from “Shepherd's Pie III” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 1–2 to 4 servings with amounts for the vegetables, ketchup and stock; the stock now has 300 ml water so it can simmer, and an onion stands in for the unspecified mixed vegetables. Photo: Peachyeung316, CC BY-SA 4.0, via Wikimedia Commons (“Shepherd Pie from Grand Cafe”).
SKSouCrunch Kitchen
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37 min hands-on
1 h 27 min 27 min
Chicken Tagine with Lemon and Olives
A light take on the Moroccan classic: chicken dusted with turmeric and a little heat, then braised with ginger, cinnamon, green olives and lemon. Serve with couscous or bread for the sauce. Adapted from “Chicken Tagine with Lemon and Olives” in the Wikibooks Cookbook (CC BY-SA 4.0). Chicken thighs instead of breasts (breasts dry out over a long simmer), simmered 40 minutes instead of an hour; more chicken and stock to serve 4, and an optional preserved lemon. Photo: Foodista, CC BY 2.0, via Wikimedia Commons (“Moroccan food-Chicken tagine with preserved lemons and olives-02”).
SKSouCrunch Kitchen
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27 min hands-on
57 min 20 min
Tortilla Española (Spanish Potato Omelette)
Spain's thick potato omelette: sliced potatoes and onions cooked slowly in olive oil, then set with beaten eggs and flipped onto a plate. Good warm or at room temperature, in wedges or in a sandwich. Adapted from “Tortilla Española de Patatas” in the Wikibooks Cookbook (CC BY-SA 4.0). More potato (750 g instead of 500 g) and 8 eggs instead of 10 for a better balance; salt and pepper given amounts and the optional cucumber left out. Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons (“Tortilla Española-2011”).
SKSouCrunch Kitchen
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20 min hands-on
36 min 16 min
Methi Tadka Dal (Pigeon Pea and Fenugreek Curry)
Yellow toor dal cooked soft with tomatoes, onion and fresh fenugreek leaves, then finished with a sizzling tadka of ghee, mustard seeds, garlic and curry leaves. Comforting with hot rice. Adapted from “Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)” in the Wikibooks Cookbook (CC BY-SA 4.0). Measured the fenugreek, salt, spices and lemon juice; added a stovetop option for cooks without a pressure cooker. Photo: AugustineKajur, CC BY-SA 4.0, via Wikimedia Commons (“Dal Tadka-Delhi”).
SKSouCrunch Kitchen
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16 min hands-on
1 h 15 min 35 min
Hongshao Rou (Red Braised Pork Belly)
A much-loved Chinese home dish: cubes of pork belly browned in caramel, then braised with soy sauce, Shaoxing wine and star anise until meltingly tender in a glossy dark sauce. Adapted from “Hongshao Rou (Red Braised Pork Belly)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added a cube size and a time for reducing the sauce. Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons (“Red braised pork (20141106191221)”).
SKSouCrunch Kitchen
0
35 min hands-on
1 h 13 min 23 min
Paprika Chicken (Csirkepaprikás)
Hungarian chicken slowly cooked down in a generous amount of sweet paprika, then finished with sour cream. Serve with dumplings, rice or mash. Adapted from “Paprika Chicken” in the Wikibooks Cookbook (CC BY-SA 4.0). Single amounts; served as 4 portions instead of 6–8 (one chicken). Photo: Kobako, CC BY-SA 2.5, via Wikimedia Commons (“Paprikahuhn”).
SKSouCrunch Kitchen
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23 min hands-on
19 min 9 min
Mapo Tofu
Sichuan's famous numbing, spicy tofu: soft cubes simmered with minced meat and chili bean paste, finished with roasted Sichuan pepper. Serve over rice. Adapted from “Mapo Tofu” in the Wikibooks Cookbook (CC BY-SA 4.0). Added the frying oil and a little water to simmer in; less Sichuan pepper (2 tsp instead of 1 tbsp). Photo: Guilhem Vellut, CC BY 2.0, via Wikimedia Commons (“Mapo Tofu @ Saturne @ Paris (33518107254)”).
SKSouCrunch Kitchen
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9 min hands-on
34 min 16 min
Spaghetti alla Puttanesca
A punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).
SKSouCrunch Kitchen
0
16 min hands-on