soups stews
Beef Broth with Stuffed Dough Dumplings
Rich beef bone broth simmered with golden pan-fried dumplings stuffed with seasoned ground beef, finished with a light roux and fresh lemon juice.
Total time: 215 min
Servings: 6
Attic Recipes — Vintage Recipes & Traditional Cooking
Timeless Culinary Heritage
304
Recipes
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All Recipes (9)
preserves jams
Fig Jam with Almonds or Walnuts
Ripe figs slowly reduced and sweetened, finished with vanilla sugar and finely chopped nuts for a rich, spoonable preserve.
Total time: 60 min
Servings: makes about 3-4 (250ml) jars
vegetables preserves
Slow-Simmered Tomato Sauce
A simple, aromatic tomato sauce simmered with onion, garlic, and herbs, then passed through a sieve for a silky, seed-free finish.
Total time: 50 min
Servings: 4-6
rice grains
Tomato Risotto with Parmesan
Rice slowly cooked in lard and absorbed with warm water, enriched with a prepared tomato sauce and finished with grated parmesan.
Total time: 40 min
Servings: 4-6
desserts cakes
Almond Gurabije Cookies
Small lemon-scented cookies made with lard and egg yolk, indented in the center, coated in whipped egg white, and rolled in sugar and chopped almonds.
Total time: 51 min
Servings: 22 pieces
soups stews
Cheese and Spinach Soup
A hearty soup of leek, spinach, and aged sheep's cheese, thickened with a paprika roux and finished with carefully tempered eggs.
Total time: 80 min
Servings: 10-12
vegetables preserves
Cucumbers in Butter Sauce
Blanched cucumber rounds gently simmered in a pale butter-and-flour roux sauce made with milk and a touch of nutmeg.
Total time: 50 min
Servings: 4-6
meat poultry
Ground Chicken Roulade with Liver Filling
A large sheet of seasoned ground chicken wrapped around a chicken liver, onion, and egg filling, pan-fried, oven-finished, and sliced into rounds.
Total time: 130 min
Servings: 8-10
breads pastries
Ham-Filled Yeast Pastries
Firm yeast dough triangles rolled around a savory ham, egg, and butter filling, shaped into small crescent-like rolls and baked golden.
Total time: 61 min
Servings: 48 pieces
Weekly Recipe