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
#Make Ahead
32 recipes
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soups stewsVegetarian Janija
A traditional meatless janija stew: onions softened in olive oil, then simmered with garlic, herbs, tomato, and potato until rich and tender.
Total time: 65 minServings: 4-6 -
desserts cakesBlood Orange Cream Torte
Three thin sponge layers filled with a gelatin-set blood orange and whipped cream filling, chilled until sliceable and finished with cream and citrus.
Total time: 85 minServings: 12 slices -
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 -
holiday specialsMalaga Wine
A rich, caramel-infused homemade liqueur that replicates the deep, sweet character of Malaga wine using red wine, dark rum, vanilla, and raisins.
Total time: 30 minServings: 15 -
saladsYoung Chicken Salad
A rich cold chicken salad bound with homemade mayonnaise, studded with sardines, capers, ham, and pickles — a classic Central European party dish.
Total time: 90 minServings: 6 -
preserves jamsPreserved Zucchini for Stuffing
Hollowed young zucchini preserved in salt brine with nigella seeds — a traditional Central European pantry staple for winter stuffed dishes.
Total time: 55 minServings: 6 zucchini (1 jar) -
desserts cakesSchubert's Cake
Two contrasting sponge layers, almond-chocolate and walnut, cut and stacked with apricot jam and a cooked vanilla buttercream, finished with chocolate glaze.
Total time: 110 minServings: 10-12 -
preserves jamsSpiced Sour Cherry Cordial
A slow-macerated sour cherry cordial flavored with cloves, cinnamon, and lemon peel, gently fermented in the sun and diluted to taste before serving.
Total time: 60 minServings: yields approx. 2-2.5 liters of cordial -
nose to tailGoose Liver Pudding with Cognac
A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.
Total time: 270 minServings: 4-6 -
fish seafoodSardine Pâté
A rich, emulsified sardine spread enriched with boiled egg yolks and butter, garnished with chopped egg whites and pickles.
Total time: 25 minServings: 4-6 -
breads pastriesPotato Rolls
Laminated potato pastry rolls filled with ground ham, egg yolk, and sour cream. Rich, flaky, and savory.
Total time: 65 minServings: 20 rolls -
fish seafoodGrilled Stuffed Trout
Whole grilled trout, deboned at the table, packed with a raw vegetable filling and finished with a pour of boiling oil and fresh lemon juice.
Total time: 45 minServings: 2 -
desserts cakesYellow Bundt Cake with Bananas
Ladyfingers soaked in rum and milk, layered with ripe banana slices and a rich vanilla egg yolk custard, set in a bundt mould and finished with whipped cream.
Total time: 55 minServings: 8 -
preserves jamsGrapefruit Marmalade
A bitter-sweet marmalade of grapefruit and lemon, slow-cooked after an overnight soak — a classic Central European preserve from the early 20th century.
Total time: 250 minServings: 10–12 jars (250ml) -
holiday specialsTongue in Aspic
Layered terrine of sliced pork tongue, boiled eggs and pickles in clear savory aspic – a classic appetizer for festive family tables.
Total time: 165 minServings: 8 -
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 -
breads pastriesKletzenbrot with Quince Cheese
A richly fruited Central European holiday bread packed with prunes, apricots, dates, dark chocolate, nuts, and homemade quince paste.
Total time: 160 minServings: 16 -
desserts cakesSweet Steamed Pancake Pudding
Rolled pancake ribbons layered in a mold, soaked in almond custard, and gently steamed into a silky, old-world pudding.
Total time: 70 minServings: 4 -
meat poultryChicken in Walnut Sauce
Tender boiled chicken pieces served over a rich, garlicky walnut sauce — a hearty Central European classic with deep, nutty flavor and satisfying weight.
Total time: 80 minServings: 4 -
vegetables preservesMushroom Sauce with White Wine
A silky Central European mushroom sauce with white wine, zapraška roux, and sour cream — works equally well with fresh or dried mushrooms.
Total time: 40 minServings: 4 -
preserves jamsGooseberry Marmalade
Traditional gooseberry preserve with precise two-stage cooking technique, strained for a smooth texture and perfect set.
Total time: 75 minServings: 6–8 jars -
preserves jamsPickled Peppers Filled with Beans
Traditional casserole: roasted pickled peppers stuffed with creamy white beans, onions, and paprika. Hearty, economical, and deeply flavored.
Total time: 120 minServings: 4 -
vegetables preservesCarrot Stew with Tomatoes
Tender carrot strips slow-braised in bone broth with a touch of sugar, finished with tomato purée and parsley — a rich, old-fashioned vegetable stew.
Total time: 65 minServings: 6 -
vegetables preservesLenten Spinach and Rice Casserole
A hearty meatless casserole of spinach, leeks, rice, and vegetables topped with golden onion rings and a paprika-flour roux — a Central European Lenten dish.
Total time: 70 minServings: 6 -
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 -
holiday specialsFried Turkey Skin Rolls with Liver, Tongue and Pistachios
Crispy turkey skin rolls filled with ham, tongue, goose liver, capers and pistachios — an elegant Central European festive appetizer.
Total time: 90 minServings: 8 -
desserts cakesLazy Cinnamon Pie
Traditional apple pie with cinnamon, raisins, and walnuts — simple buttery dough with layers of thinly sliced sour apples. No lattice, no fuss.
Total time: 60 minServings: 8–10 -
desserts cakesCake with Pears and Wine Cream
Elegant Central European dessert: buttery shortcrust pastry layered with wine-poached pears and silky wine custard cream. Make-ahead and party-ready.
Total time: 105 minServings: 10-12 -
vegetables preservesKohlrabi Stuffed with Mushrooms
Classic Central European dish: young kohlrabi stuffed with sautéed mushrooms and rice, finished with creamy sour cream sauce.
Total time: 70 minServings: 4-6 -
soups stewsTraditional Tongue Soup
Rich, restorative soup made from beef or veal tongue, thickened with grains and finished with sour cream and lemon juice.
Total time: 150 minServings: 6-8