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Recipes with radishes

7 recipes that use radishes, with photos, step-by-step instructions and cook times. The quickest, Smashed avo on toast, takes 15 minutes. It is most often cooked with garlic, egg and lemon juice.

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Vegetarian pozole verde

Pozole verde is the green pozole of Guerrero, where Thursday is pozole day and families gather round big bowls of it in Chilpancingo and Acapulco. The broth gets its colour and body from tomatillos, green chillies, coriander and toasted pumpkin seeds (pepitas) blended into a creamy sauce, and it is full of plump, chewy hominy (maíz pozolero), the nixtamalised corn kernels that open like flowers as they cook. This vegetarian version swaps the usual pork for oyster mushrooms and chickpeas, which give the soup a meaty bite. Serve it with the garnishes in little bowls so everyone builds their own: shredded cabbage, radish, onion, oregano, lime and crisp tostadas. Chef's tip: toast the pumpkin seeds only until they puff and start to pop; if they turn brown the whole pot tastes bitter and goes khaki instead of bright green.

60 minSoupsVeganGluten freeMexican
by KrazyBadal 0 views

Ful medames

Ful mudammas is breakfast on both sides of the Levant: Cairo's street carts ladle it from huge copper pots at dawn, and in Beirut and Damascus small ful shops serve it on Sunday mornings to queues of families. Small brown fava beans are warmed in their liquid, partly crushed, then dressed at the table with garlic pounded with salt, plenty of lemon and cumin, a pool of olive oil and a heap of chopped tomato and parsley. Scoop it with flatbread and eat it with raw onion wedges, radishes, olives and mint. The mistake most people make is draining the beans and dressing them dry; the cooking liquid is what makes ful creamy, so keep some. Chef's tip: mash only about a third of the beans, so the dish is part silky purée and part whole bean.

20 minBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Vegetarian smørrebrød

Smørrebrød, 'buttered bread', is Denmark's lunch: a single slice of dense rye bread, buttered right to the edges and piled with toppings so carefully arranged they are eaten with a knife and fork. Copenhagen lunch restaurants such as the old cellar places around Nyhavn serve them in a set order, and at home they make up a Sunday or Christmas lunch table (det kolde bord). Many classics use fish or meat, but three of the best-loved toppings are vegetarian: sliced egg with tomato and cress, waxy new potatoes with crisp onion and chives (kartoffelmad), and peppery radishes on salted butter. Chef's tip: butter the bread thickly and all the way to the crust; in Denmark the butter is the glue that holds the toppings and keeps the rye from going soggy.

45 minBreakfast & Brunch
by KrazyBadal 0 views

Okroshka

When Moscow swelters in July, okroshka replaces every hot soup: a bowl of finely chopped radishes, cucumber, potato, egg and a forest of green onion and dill, with ice-cold kvass poured over at the table. It is the lunch of dacha weekends and of hot afternoons on the Volga, and families argue over whether kvass or kefir is the right base (kefir works well and is less sweet). The name comes from kroshit, to crumble, since everything is chopped small. Chef's tip: rub the spring onions and dill with salt first until they give off juice; it releases a green, pungent flavour that tastes of summer.

45 minSoups
by KrazyBadal 0 views

Smashed avo on toast

Smashed avo became the signature breakfast of Sydney and Melbourne cafés in the 1990s and 2000s, and today it's on the menu of almost every café in Australia, from Bondi to Fitzroy, eaten on weekend mornings with a flat white. Ripe avocado is crushed roughly with lemon, salt and chilli and piled thickly onto toasted sourdough, then topped with salty crumbled feta and, often, a soft poached egg. It's creamy, sharp, crunchy and salty all at once. Chef's tip: smash the avocado with a fork, not a blender, and leave it chunky; the contrast between the rough avo and the crisp toast is the whole point.

15 minBreakfast & Brunch
by KrazyBadal 0 views

Pozole rojo

In Jalisco and Guerrero, a pot of red pozole means a crowd: it is made for Independence night on 15 September, for Christmas and New Year, and in Guerrero towns every Thursday is 'jueves pozolero'. Big, chewy kernels of hominy and tender pork simmer in a broth coloured with dried guajillo and ancho chillies, and the bowl is finished at the table with crunchy cabbage, radish, onion, lime and a rub of dried oregano between your palms. It tastes even better the next day, so make the whole pot. Chef's tip: strain the chilli purée through a sieve into the pot, so the broth is silky and free of chilli skins.

180 minSoupsGluten freeSpicyMexican
by KrazyBadal 0 views

Khash

Khash is a winter ritual in Armenia: friends gather in the early morning between November and March, often at the weekend, to share bowls of plain broth made from beef feet that have cooked all night. Everyone seasons their own bowl at the table with crushed garlic and salt, crumbles dried lavash into it and eats with radishes, pickles and fresh herbs. The broth is rich, sticky with gelatine and deliberately unseasoned in the pot. Skimping on the cleaning and soaking is the classic error; it leaves the broth grey and smelling of the farmyard instead of clean and milky-white. Chef's tip: ask the butcher to clean the feet and saw them into pieces for you.

510 minSoups
by KrazyBadal 0 views

Goes well with radishes