holiday specials
Malaga 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 min
Servings:15
#Vintage
29 recipes
desserts cakesLadyfingers with Strawberry Topping
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.
Total time:35 minServings:4–6
desserts cakesPeach Cream
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.
Total time:55 minServings:4–6
meat poultryChicken Stew with Spices
A fragrant braised chicken with walnuts, saffron, cinnamon, raisins, and savory — a Caucasian-inspired stew from a Central European cookbook.
Total time:80 minServings:4
rice grainsSpaghetti with Peas and Bacon
Broken spaghetti tossed with sweet peas, bacon, celery, and parsley. A Central European family dish — practical, hearty, and unapologetically weeknight.
Total time:40 minServings:6
rice grainsLayered Polenta with Parmesan and Scrambled Eggs
Firm polenta layered with grated hard cheese and soft scrambled eggs. A Central European home dish that turns humble cornmeal into a rich, satisfying meal.
Total time:50 minServings:4
desserts cakesStrawberry Meringue Pie
Italian meringue with fresh strawberries between two rough puff pastry crusts. A Central European celebration dessert from early 20th century home baking.
Total time:55 minServings:16 squares
meat poultryVeal Steaks in White Wine
Tender braised veal marinated in white wine, slow-cooked in a covered casserole, and finished with a light sour cream and lemon pan sauce.
Total time:90 minServings:4
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
holiday specialsAlmond Cream Biscuit Torte
A light sponge layered with almond buttercream and finished with a poured chilled custard sauce — a classic of early 20th century Central European pastry.
Total time:95 minServings:8–10 slices
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
holiday specialsBaked Duck with Sage and Onion Stuffing and Apple Sauce
A whole roast duck stuffed with sage and onion, basted with pan drippings, and served with a warm apple sauce — a classic Central European Sunday roast.
Total time:110 minServings:4
meat poultrySage and Onion Stuffing for Duck, Goose, or Pork
A traditional sage and onion stuffing for rich roasting meats — double-blanched onions, fresh sage, butter, and breadcrumbs bound with egg.
Total time:55 minServings:4–6
desserts cakesApricot Cream
A rich chilled cream of apricot marmalade, egg yolks, sugar, and gelatin, set in a mould and served unmoulded with whipped cream.
Total time:55 minServings:6
desserts cakesCake Filled with Fruit Cream
Hollowed sponge filled with rum-soaked candied peel, raisins, jelly candy, and gelatin custard folded with whipped cream. Topped with cream and candied fruit.
Total time:335 minServings:10
meat poultryChicken in Asparagus Sauce
A whole chicken poached in spiced broth, then finished in a silky velouté enriched with egg yolks and cream, garnished with tender asparagus tips.
Total time:105 minServings:4
desserts cakesPotato Strudel
Soufflé-light potato, egg yolk, and lemon-whipped whites folded into paper-thin hand-stretched strudel dough, an early 20th-century Central European
Total time:100 minServings:6
desserts cakesStrawberry Jelly with Rum
A refreshing no-bake strawberry jelly set with gelatin and lightly flavoured with rum, served unmoulded with whipped sweetened sour cream and biscuits.
Total time:35 minServings:5
vegetables preservesStuffed Mushrooms
Large mushroom caps stuffed with a wine, tomato and garlic filling made from the stems and skins, gratinated with breadcrumbs.
Total time:60 minServings:4-5
preserves jamsSpicy Peppers for Winter
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
Total time:45 minServings:1 jar (5–6 litres)
desserts cakesSteamed Pudding with Sour Cream and Strawberries
A rich steamed almond pudding lightened with egg whites and served flambéed with rum, paired with wild strawberry juice poured over fresh strawberries.
Total time:105 minServings:8
meat poultrySteaks with Mushroom Sauce
Pan-fried beef rounds on buttered egg croutons, topped with a white wine mushroom sauce — a vintage Central European dinner-party dish.
Total time:60 minServings:6
breads pastriesMacaroni Cheese Pie
Savory Serbian gibanica layered with boiled pasta, aged white cheese, and kajmak, wrapped in a hand-stretched lard pastry crust.
Total time:100 minServings:8
vegetables preservesCarrot Stew
Young carrots slowly braised with onion in a light, lightly sweetened broth — a simple, delicate Central European side dish with a pale, glossy finish.
Total time:50 minServings:4–6
rice grainsMushroom and Rice Rolls
Crispy breaded rolls of earthy mushrooms and rice, bound with egg and parsley — a classic Central European side served alongside roast meats.
Total time:65 minServings:4–6 (approx. 16–18 rolls)
vegetables preservesPeas with Artichoke
Young peas slowly braised with garlic and parsley, finished with tender artichokes and a light white roux — a delicate early 20th century spring side dish.
Total time:85 minServings:4
rice grainsRice Steaks with Mushroom Sauce
Crispy fried rice patties seasoned with pepper, served with a rich, creamy dried mushroom sauce — a satisfying Central European vegetarian main.
Total time:50 minServings:4
vegetables preservesSteamed Sauerkraut with Eggs
A light sauerkraut pudding — sauerkraut folded into a buttery egg mixture and steamed in a mold for 30 minutes, finished with hot butter.
Total time:70 minServings:4–6