nose to tail
Marinated Veal Brain with Egg Yolk Dressing
Veal brain gently poached in an acidulated broth, cooled, sliced, and dressed with a rich sieved egg yolk, oil, and lemon dressing. Served cold.
Total time: 35 min
Servings: 4-6
#Gluten Free
37 recipes
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meat poultryOne-Pot Lamb Stew with Tomatoes and Peppers
Tender lamb slow-simmered with onion, sweet paprika, tomatoes, and mild green peppers into a rich, saucy one-pot stew.
Total time: 125 minServings: 4-6 -
vegetables preservesSlow-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 minServings: 4-6 -
breads pastriesBaked Cornmeal Custard with Kajmak and Cheese
Known as razlevuša, this rustic bake pours a loose cornmeal, kajmak, cheese, and egg batter into a pan and bakes it until golden — a hearty, standalone dish.
Total time: 60 minServings: 6-8 -
preserves jamsFermented Shredded Cabbage (Kiseli Kupus Ribanac)
Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.
Total time: 40 minServings: 16 -
vegetables preservesLenten Eggplant & Tomato Stew
Thick rounds of salted, pan-fried eggplant simmered in a rich fresh-tomato sauce with green pepper and parsley — a traditional fasting dish served warm or cold.
Total time: 60 minServings: 4–6 -
saladsTomato Salad with Roasted Pepper
Ripe summer tomatoes, peeled and sliced, with roasted green bell pepper strips and onion — dressed only with oil, no vinegar.
Total time: 25 minServings: 4 -
fish seafoodCod with Tomatoes, Peppers and Black Olives
Salt cod braised with fresh tomatoes, red onion, garlic, bell peppers and black olives in olive oil.
Total time: 75 minServings: 4-6 -
soups stewsConsommé Double
A rich, concentrated clear broth made by cooking a whole chicken in a clarified beef soup base, then skimming, straining, and serving hot in white teacups.
Total time: 230 minServings: 4 -
soups stewsClear Beef Soup
A slowly simmered and strained beef soup clarified with whole eggs and root vegetables, yielding a clean, deeply flavoured broth served as a first course.
Total time: 140 minServings: 4 -
preserves jamsFried Peppers in Oil and Vinegar
Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.
Total time: 60 minServings: 1 large jar (approx. 3L) -
saladsWarm 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.
Total time: 40 minServings: 4 -
vegetables preservesZucchini Stuffed with Grated Cheese
Young zucchini hollowed and filled with a light mixture of butter, egg, grated cheese, and parsley, then slowly baked.
Total time: 60 minServings: 4 -
desserts cakesQuinces 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.
Total time: 115 minServings: 4-6 -
saladsMixed Salad with Peas
A hearty Central European potato and pea salad with cucumber, onion, and a clean oil-and-vinegar dressing, finished with fresh parsley.
Total time: 45 minServings: 4-6 -
desserts cakesWarsaw Almond and Chocolate Torte
A flourless no-bake torte of boiled egg yolks, ground almonds, and dark chocolate, filled with Italian meringue and almond cream, glazed with chocolate.
Total time: 80 minServings: 12-16 -
desserts cakesAlmond Meringue Crescents
Crisp Central European confections of Swiss meringue shaped into crescents, coated in ground almonds, oven-dried until white and firm.
Total time: 60 minServings: 20 pieces -
desserts cakesCherry Cream
A silky, chilled cherry mousse set with agar-agar and lightened with whipped cream — a refined dessert from the early 20th century home kitchen.
Total time: 35 minServings: 6 -
desserts cakesFigs in the Snow
Sliced ripe figs and dates macerated in lemon juice and sugar, piled into a bowl and covered with sweetened whipped cream and whole walnuts.
Total time: 15 minServings: 6 -
soups stewsRice Flour Potage
Beef broth thickened with a rice flour slurry, simmered until silky, and finished with a tempered egg yolk, sour cream, lemon juice, and butter.
Total time: 35 minServings: 4 -
vegetables preservesBaked Mashed Potatoes with Egg Yolks and Cheese
Silky mashed potatoes enriched with butter, egg yolks, sour cream and hard cheese, baked until golden.
Total time: 60 minServings: 4–6 -
desserts cakesVelvet Apple & Meringue Gratin
A decadent vintage dessert featuring apples slow-cooked in a butter-sugar syrup, topped with a cloud of lemon-scented meringue.
Total time: 45 minServings: 4-6 -
fish seafoodBaked Fish with Tomatoes
Whole fish baked over ripe tomatoes with generous olive oil and lemon — a simple, fragrant Central European oven dish.
Total time: 40 minServings: 4 -
vegetables preservesBean Moussaka Without Meat
A hearty Central European vegetarian moussaka of pureed white beans layered with hard-boiled eggs, kashkaval cheese, and a sour cream custard topping.
Total time: 60 minServings: 4 -
vegetables preservesSwiss Chard in the Coastal Way
A hearty chard stew with tomatoes, potato, garlic, and olive oil, slow-cooked to a rich, soupy finish.
Total time: 115 minServings: 6 -
saladsDalmatian White Bean Salad
A traditional Dalmatian bean salad with slowly emulsified olive oil, mellowed red onion, fresh herbs, and a bright wine vinegar finish.
Total time: 500 minServings: 4 -
saladsSweet Cabbage and Potato Salad with Sour Cream
Layered Central European salad: vinegar-marinated cabbage and spring onion, alternated with boiled potato and celeriac, finished with sour cream.
Total time: 530 minServings: 6 -
vegetables preservesTomatoes Stuffed with Celeriac and Mayonnaise
Firm tomatoes hollowed and filled with boiled celeriac bound in mayonnaise — a cool, elegant appetizer from the early 20th century table.
Total time: 60 minServings: 6 -
fish seafoodTomatoes Stuffed with Crayfish or Crab
Firm tomatoes hollowed and filled with crayfish or crab meat, topped with sweet paprika mayonnaise — a refined cold appetizer from the early 20th century.
Total time: 40 minServings: 6 -
vegetables preservesPiquant Sauce for Pickles, Cold Meats and Boiled Fish
A sharp, emulsified cold sauce of mustard, white wine, capers, gherkin, and olive oil — a bold accompaniment to boiled fish, cold roasts, and aspic.
Total time: 15 minServings: 6–8 -
vegetables preservesRoasted Pepper and Egg Roll
Thin egg omelets filled with smoky fried roasted peppers, rolled and served hot as an appetizer. A simple Central European classic with few ingredients.
Total time: 55 minServings: 10 -
vegetables preservesStuffed Eggplant with Rice and Vegetables
Tender eggplants filled with olive-oil-braised rice, onion, tomato, and herbs — a hearty plant-based fasting dish from Central European tradition.
Total time: 85 minServings: 4 -
desserts cakesVelvet Chestnut Roulade
A sophisticated, flourless chestnut sponge cake filled with a delicate whipped chestnut butter cream. A true 1920s classic.
Total time: 85 minServings: 10–12 slices -
nose to tailBeef Kidney with Wine
Beef kidney marinated in red wine, braised with herbs, finished with sour cream. Tender, rich, and deeply flavored.
Total time: 120 minServings: 4 -
preserves jamsBlackberry and Cornelian Cherry Marmalade
Rich preserve combining tart cornelian cherries with sweet blackberries, cooked to thick consistency with a traditional two-fruit method.
Total time: 105 minServings: 7–10 jars -
preserves jamsApricot Fruit Paste
Sieved ripe apricots cooked with equal weight sugar and lemon juice, poured into molds and air-dried — from early 20th century Central European kitchens.
Total time: 75 minServings: 10 slices (approx. 50g each) -
preserves jamsTomatoes in Sugar (Slatko)
Firm tomato pieces soaked in lime water, then cooked in heavy sugar syrup until glass-clear and translucent.
Total time: 2310 minServings: 10 portions (approx. 40g each)