This section is actually a sanctuary of traditional, you can call also antique or old-fashioned kitchen. Here I publish with pleasure and respect but also with pride all the classic recipes of the old times where there was no question about artificial preservatives.

These recipes did due huge industrial assault on our food and our desire for comfort almost disappear from the globe. But they are actually the alpha and omega of all what we call today so fashionable as BIO. And thanks to my grandmother and other friends who still cherish the classic cuisine from Slovakia but also from the rest of the world I can share them with you with pleasure.

Stone Age Bread

Incredible, nutritious and toasted in the microwave, it is truly crunchy-delicious Nordic stone age bread. Such things literally revive the …

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Scrambled eggs with mint

Classic scrambled eggs, enriched with iron-rich mint. This delicacy full of iron is really good for “constantly tired children” (who …

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Crowdfunding Freedom

June 18. 2019 This is not about funds, but about pure, honest humanity. We founded this crowdfunding to help our …

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Rose hip jam

September is a classic rose hip season. Since I was just getting this bottle from my mother, I decided to …

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Home made Sour cabbage

To buy here in Belgium a quality, tasty, fermented cabbage with no preservatives is a huge problem. What you can …

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Home dried duck breast

Ancient French recipe. Delicious dried duck breast as appetiser or ingredient in your salad. This recipe requires at least two, …

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Dried Pork Tenderloin

Another ancient French recipe. Delicious pork tenderloin as appetiser or ingredient in your salad. This recipe requires at least two, …

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Rabbit rillettes

Ancient French recipe. Truly delicious! I love rillettes and this one is definitely one of my favourite. Preparation time 20 …

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Lamb stock

Delicious, home made and again – to be sterilised for later. The meat I’ll use for a special gratin with …

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Yogurt of UHT milk

After great success with full, white vaccinated yogurt, I tried the same mar with half full UHT milk from the …

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Ricotta from the 3rd floor

After making the lump cheese I had more than 4 liters of whey. So I decided to make a ricotta …

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BIO lump cheese

As a person allergic to preservatives, artificial flavourings and other food supplements that are increasingly present in today’s cheese, I …

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