Vintage recipes


It’s our ‘We love food’-month and of course this calls for some vintage recipes. So, grab your apron and start cooking, because you simply need to try these four recipes. Invite some friends over and channel your inner domestic goddess. These recipes are guaranteed to impress. That’s a promise we can keep! ;-)

Veggie Pot Pie
Some days you simply need a veggie boost. This culinary delight is ready in no time and tastes delicious. And of course, you can choose whatever veggies tickle your fancy! 

What do you need?

  • Pie dish
  • 1 ready rolled puff pastry sheet
  • 2 cloves of garlic
  • 2 red onions
  • 1 carrot
  • 1 stick of celery
  • 60 grams flour
  • 100 grams peas
  • 200 grams white beans, drained
  • 275 ml vegetable stock
  • A pinch of pepper
  • A pinch of salt
  • A dash of soy sauce
  • Oil


I’ve bean thinking about you!

  • Preheat the oven to 200oC/400oF and grease the dish with oil.
  • Chop the onions and garlic and dice the carrot and celery.
  • Heat the oil in a large frying pan and cook the onions, garlic, carrot and celery until the onion is translucent.
  • Peel and dice the potatoes, add to the vegetables and mix well.
  • Then add the flour, the vegetable stock and the peas to the mixture.
  • Add the white beans to the pan and flavour with salt, pepper and soy sauce. Cook for another 3 minutes and take off the heat.
  • Line the dish with the puff pastry and leave some pastry to cover the filling.
  • Pour the filling into the pastry-lined dish and arrange the rest of the puff pastry over the filling.
  • Bake in the preheated oven for 25 minutes until the crust is golden brown and crispy. The exact time depends on the oven you use, so make sure that you keep an eye on your pot pie. Yummy in my tummy!


Sweet Cherry Pie
Cherries aren’t always in season, but that’s one of the things that makes them so special. And oh my… it’s cherry season! Lucky you! ;-) Most cherry pie recipes call for sour cherries. But what’s the fun in doing what you’re told?! That’s why we are adding our own personal twist by using sweet cherries. 

What do you need?

  • Pie dish
  • Sweet pie crust
  • 600 grams sweet cherries (pitted)
  • 2 Tbsp fresh orange juice
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp corn starch
  • 300 grams sugar
  • A pinch of cinnamon
  • A pinch of salt
  • 1 Tbsp finely grated orange zest
  • A few drops of almond extract
  • 1 egg white whisked with 1 Tbsp of water
  • 1½ Tbsp cold butter 


Let’s bake, baby!

  • Preheat the oven to 220oC/425oF.
  • Roll half the dough into a circle that fits the pie dish, roll the other into a slightly larger circle to go on top. Cover both pieces of dough with cling film and put them in the fridge.
  • Mix the orange and lemon juice and the corn starch in bowl. Then add the sugar, cinnamon and salt and mix well.
  • Use a large bowl to mix this mixture in with the cherries and leave for 15 minutes.
  • Now add the orange zest and almond extract to the cherry mixture.
  • Take the dough that needs to go in the pie dish out of the fridge and brush with the egg wash. Butter the pie dish and transfer the dough to the dish.
  • Add the cherry mixture to the dish and dot the filling with little squares of the butter.
  • Now take the larger piece of dough out of the fridge and put it on top of the filling. Leave about 2.5 cm overhang of dough. Wet the edges, then pinch around the edge of the pie with your fingers to seal the dough.
  • Cut little slits in the top crust to allow the steam produced during baking to escape.
  • Bake the pie at the centre of the oven for 10 minutes. Reduce oven temperature to 180oC/350oF and bake the pie for another 50 minutes. The time needed depends on the oven you use, so make sure you keep an eye on your pie! As soon as the filling starts bubbling and the crust is golden brown, the pie is done. Leave the pie to cool on a rack.
  • Serve the sweet cherry pie at room temperature with vanilla ice cream and whipped cream. Enjoy!


Cherry Milkshake
Let’s go back to the fifties… Is there anything better than sitting in a typical diner with red leather seats and a black-and-white chequered floor, slurping a milkshake and listening to the jukebox playing? Wouldn’t you just love that? You can now recreate these wonderful vintage feelings at home with your friends!  

What do you need?

  • Blender
  • 125 ml milk
  • 2 Tbsp cherry sauce or cherry jam
  • 3 scoops of vanilla ice cream
  • 1 cherry
  • Whipped cream
  • Sprinkles


I can shake it, shake it, like I’m supposed to do!

  • Using the blender, mix the milk with the cherry sauce or jam until the mixture is frothy.
  • Add the ice cream and blend until smooth.
  • Pour the shake into a tall glass, top with lots of whipped cream, decorate with sprinkles and finish off with a cute paper straw and a cherry. My milkshake brings all the boys to the yard…


Eggs Benedict
There is a reason why Eggs Benedict is one of the worlds all-time favourite recipes. Have you ever tasted this delicious dish? No? Then you better give this recipe a try, because you don’t know what you’re missing! This tasty classic will have you coming back for more, that’s a promise.


What do you need?

  • 2 English muffins
  • 4 large eggs
  • 4 slices of bacon
  • Hollandaise sauce
  • 1 Tbsp unsalted butter
  • Sprigs of parsley


What’s cooking, good looking?

  • Start by poaching the eggs and keeping them warm in a bowl of hot water.
  • Heat a frying pan on medium low heat, fry the bacon for 2 minutes, turn and fry for another 1½ minutes. Drain the bacon on paper towels.
  • Slice the English muffins with a knife, toast them and then butter on one side.
  • Put two halves of muffin on each plate and top with a slice of bacon and a poached egg. Once assembled, pour over some Hollandaise sauce and garnish with parsley. Best lunch ever!



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