fish seafood
Sardine Pâté
A rich, emulsified sardine spread enriched with boiled egg yolks and butter, garnished with chopped egg whites and pickles.
Total time: 25 min
Servings: 4-6
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7 recipes
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soups stewsBulgarian Tarator (Historical Walnut Paste)
A century-old walnut-and-garlic paste, strained through a sieve into a thick, pourable sauce — the ancestor of the modern cold yogurt soup.
Total time: 25 minServings: 4-6 -
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 -
fish seafoodTuna Stuffed Tomatoes with Pickles and Mayonnaise
Ripe tomatoes hollowed and filled with oil-packed tuna, dill pickles, and red onion, topped with mayonnaise — a classic no-cook cold appetizer.
Total time: 50 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 -
preserves jamsCherries in Sugar for Winter
Ripe cherries preserved in sugar and wine vinegar with cloves, cinnamon, and lemon — sun-fermented for 3–4 days, then stored through winter.
Total time: 20 minServings: 1 jar (3 liters) -
preserves jamsGrapes in Brandy
Grape clusters layered with sugar, cloves, and vanilla, covered in bitter brandy and left 6 weeks — Central European winter preserve and homemade liqueur.
Total time: 30 minServings: 10 portions (approx. 100g grapes with brandy)