desserts cakes
Almond Hazelnut Date Torte
A flourless torte of ground almonds, hazelnuts, and dates, sliced into layers and coated in a chocolate and butter filling.
Total time: 85 min
Servings: 12-16 squares
#Central European Cuisine
23 recipes
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meat poultryBaked Lamb and Green Bean Casserole
Layers of green beans and sliced tomatoes topped with lamb breast and a baked sour cream topping, finished in the oven until golden.
Total time: 105 minServings: 4-6 -
vegetables preservesBaked Zucchini with Eggs and Sour Cream
Boiled zucchini layered with sour cream and breadcrumbs, topped with hard-boiled eggs, baked until lightly browned. A simple, old-fashioned vegetable appetizer.
Total time: 50 minServings: 4 -
preserves jamsCandied Watermelon Rind
A frugal preserve made from watermelon rind, slow-cooked in vanilla-lemon sugar syrup until tender and glossy. Traditionally served with coffee.
Total time: 120 minServings: about 45 servings (1 tbsp each) -
meat poultryChicken in Fresh Tomato Sauce
Young chicken poached until tender, then finished in a silky sauce made from fresh tomato passata and a light roux — a comforting one-pot classic.
Total time: 95 minServings: 4-6 -
desserts cakesChilled Fruit Cream with Apricot Compote
A light, gelatin-set cream layered with apricot compote, made with a cooked meringue and custard base for a safe, silky texture.
Total time: 65 minServings: 6-8 -
desserts cakesMixed Dried Fruit and Almond Torte
A rich, nearly flourless torte built on ground almonds, candied fruit, and raisins, soaked in a warm rum syrup after baking.
Total time: 75 minServings: 10-12 slices -
vegetables preservesSpinach Roulade with Scrambled Egg Filling
A baked spinach and egg roulade, rolled around a soft scrambled egg filling. A rich, savory appetizer or accompaniment to meat from early 20th century kitchens.
Total time: 70 minServings: 10 slices -
soups stewsVeal Sweetbread and Caul Fat Soup
A rich, traditional soup of veal sweetbreads and caul fat with root vegetables and a light roux, finished with egg yolk and sour cream.
Total time: 90 minServings: 4 -
soups stewsCold Beef Consommé
A fully clarified beef and chicken broth, simmered for hours and clarified with egg whites, then served ice-cold in cups without any garnish.
Total time: 420 minServings: 10-12 cups -
meat poultryKohlrabi and Veal Musaka
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
Total time: 70 minServings: 6 -
meat poultryPartridge Stuffed with Mushrooms
Whole partridges wine-marinated, stuffed with mushroom-cognac filling, bacon-wrapped and roasted, served with caper sauce and apple puree.
Total time: 165 minServings: 4 -
vegetables preservesStuffed Green Tomatoes with Pork and Rice
Green tomatoes stuffed with a pork and rice filling, baked under lard and a light roux, finished with a baked egg-and-sour-cream custard on top.
Total time: 110 minServings: 4-6 -
soups stewsVeal Trotter Soup with Egg and Vinegar Finish
A rich, collagen-thickened soup made from slow-simmered veal trotters, finished with a tangy egg and wine vinegar mixture and served with toasted bread cubes.
Total time: 150 minServings: 8 servings -
holiday specialsBola (New Year's Wine and Fruit Punch)
A festive New Year's punch of oranges, pineapple, and peaches macerated in sugar, then mixed with white wine, cognac, and maraschino liqueur
Total time: 20 minServings: 12-14 servings -
preserves jamsGrape Compote in Syrup
Small clusters of grapes are packed into jars and covered with a light sugar syrup, then home-canned for a stable preserve to enjoy through the colder months.
Total time: 60 minServings: about 20 servings (makes 4 x 1-liter jars) -
preserves jamsRye Bread Kvass
A naturally fermented, lightly sparkling drink made from dried rye bread, yeast, sugar, and lemon, bottled and left to carbonate for a couple of days.
Total time: 30 minServings: about 5-6 bottles (500ml each) -
soups stewsVeal and Parmesan Soup Quenelles (Minestra)
Finely puréed veal and ham, enriched with Parmesan and a soft bread paste, formed into small dumplings and poached in hot broth for an elegant soup course.
Total time: 50 minServings: 4-5 servings (up to 12 with the bread-cube variation) -
meat poultryVeal Schnitzels Baked with Eggs and Sour Cream
Breaded veal schnitzels layered with fresh eggs, topped with sour cream and baked covered until tender — a rich, hearty main course.
Total time: 100 minServings: 4 -
meat poultryStuffed Cucumbers in Lemon Sauce
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
Total time: 100 minServings: 6 -
nose to tailFried Chicken Livers and Gizzards in White Wine
Tender chicken livers and gizzards braised with leeks, sweet paprika, and dry white wine. A Central European giblet stew ready in 30 minutes.
Total time: 40 minServings: 4 -
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 -
fish seafoodDalmatian Sea Crabs in White Wine and Tomato
Adriatic spider crabs sautéed with olive oil, garlic, and parsley, simmered in Dalmatian white wine and tomato until the sauce reduces to a glossy concentrate.
Total time: 80 minServings: 4