Attic Recipes — Vintage Recipes & Traditional Cooking

Timeless Culinary Heritage

304

Recipes

All Recipes (9)

Emmental Cheese Bars

Flaky millet pastry strips with Emmental, kajmak, egg yolks, and red pepper—savory tea snack from early 1900s Central Europe.

115 min

salads

Warm Potato Salad with Bacon

A tangy, smoky warm potato salad dressed with hot bacon vinaigrette and mustard — a Central European staple, best served straight from the pan.

40 min

Four baked stuffed zucchini arranged in a vintage ceramic baking dish, golden cheese filling visible at the seam, garnished with parsley

vegetables preserves

Zucchini Stuffed with Grated Cheese

Young zucchini hollowed and filled with a light mixture of butter, egg, grated cheese, and parsley, then slowly baked.

60 min

Soft potato dumplings filled with ground pork arranged in a round ceramic dish, coated in a pale sour cream and pan juice sauce, garnished with chopped parsley, on a wooden table in a warm kitchen

meat poultry

Potato Dumplings with Meat

Soft potato dumplings filled with ground pork, finished in pan juices with sour cream — a hearty Central European one-pot classic.

90 min

meat poultry

Roasted Stuffed Pheasant

A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.

115 min

2-3

Baked stuffed quinces on a glass plate, dusted with sugar and topped with whipped sour cream

desserts cakes

Quinces Stuffed with Walnuts and Raisins

Whole quinces hollowed out and filled with ground walnuts, raisins, and sugar, baked in butter and finished with whipped sour cream.

115 min

4-6

Thinly sliced pink radishes in a deep bowl coated in a creamy white sour cream dressing, on a wooden table in a warm kitchen, natural light

salads

Radish Salad with Sour Cream

Thinly sliced fresh radishes dressed with sour cream and oil, sharpened with lemon and white pepper.

15 min

Thinly sliced pork pot roast reassembled on a baking dish, coated in rich red tomato sauce, garnished with sliced hard-boiled eggs around the edge, on a wooden table in a warm kitchen

meat poultry

Rosto in Tomato Sauce

Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.

140 min