22 recipes
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.
Ripe summer tomatoes, peeled and sliced, with roasted green bell pepper strips and onion — dressed only with oil, no vinegar.
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.
Ladyfingers layered with a thick wild strawberry syrup and chilled to set — a simple, elegant Central European no-bake dessert from the early 20th century.
Young zucchini and spring onion soup built on a butter roux, finished with fresh dill and a tempered yogurt and egg yolk liaison. Serve with black pepper.
A chilled peach mousse from early 20th century home cooking: peach marmalade base folded with egg and gelatine, set in a mould and served with fresh cream.
Enriched bread soaked in raw raspberry and red currant purée, finished with a warm berry compote — a no-bake summer dessert served cold with whipped cream.
A century-old walnut-and-garlic paste, strained through a sieve into a thick, pourable sauce — the ancestor of the modern cold yogurt soup.
Italian meringue with fresh strawberries between two rough puff pastry crusts. A Central European celebration dessert from early 20th century home baking.
A hearty Central European potato and pea salad with cucumber, onion, and a clean oil-and-vinegar dressing, finished with fresh parsley.
A silky, chilled cherry mousse set with agar-agar and lightened with whipped cream — a refined dessert from the early 20th century home kitchen.
Sliced ripe figs and dates macerated in lemon juice and sugar, piled into a bowl and covered with sweetened whipped cream and whole walnuts.
Battered and fried vine leaves layered with minced chicken, sautéed onion, and parsley, finished with an egg and sour cream custard baked until golden.
A rich chilled cream of apricot marmalade, egg yolks, sugar, and gelatin, set in a mould and served unmoulded with whipped cream.
A refreshing no-bake strawberry jelly set with gelatin and lightly flavoured with rum, served unmoulded with whipped sweetened sour cream and biscuits.
A rich steamed almond pudding lightened with egg whites and served flambéed with rum, paired with wild strawberry juice poured over fresh strawberries.
Thin egg omelets filled with smoky fried roasted peppers, rolled and served hot as an appetizer. A simple Central European classic with few ingredients.
Firm tomatoes hollowed and filled with fresh parsley, dill, and garlic, baked until tender, then finished with an egg baked inside each one.
Sweet-sour boiled zucchini baked with a golden butter, sour cream & breadcrumb topping. Simple, creamy, and satisfying.
Traditional layered casserole with tender lamb, green beans, tomatoes, and a creamy lemon-sour cream topping.
Fresh rose petals macerated overnight in sugar, pressed for their juice, and cooked into a fragrant heavy syrup with lemon.
Firm tomato pieces soaked in lime water, then cooked in heavy sugar syrup until glass-clear and translucent.