retro recipes

Famous retro recipes

retro recipes

Enthusiastic, and passionate about food, Our retro recipes honour our favourite recipes from decades gone by with nostalgic, they are retro dishes,recipes that are still useful and delicious today

As a result, I’ve developed five unique retro recipes for entrees, main courses, and desserts, that everyone is going to love.

Apricot Chicken – retro recipes


1/2 cup of flour

8 drumsticks or thighs of chicken

2 tablespoons of olive oil

1 large, thinly sliced brown onion

2 x cloves of garlic

1 tablespoon of Moroccan seasoning mix

405 ml of canned apricot nectar

1/4 cup of dried apricots

1 cup of couscous

1 cup of boiling water

1/3 cup parsley


Sprinkle flour over the chicken pieces, shaking off any extra, then season with salt and pepper

Over medium heat, heat 1 tablespoon of oil in a frying pan. Ensure each side of the chicken is golden brown by cooking it in batches for two to three minutes. Remove from the heat. 

Using the leftover oil from the pan, reheat it. Onion and garlic should be added next. Stir frequently until tender, about 5 minutes. You should add and mix the onion. Once again, stir in the nectar. Bring the mixture to a boil. The heat should be set to Low. The chicken should be placed back into the pan. Cover. for 20 minutes to cook.

The sauce should include apricots. Add the sauce to the chicken and cook for an additional 25 minutes, or until the chicken is thoroughly cooked.

Adding couscous to a dish. Pour boiling water on top, and wait five minutes to see if the water has been absorbed. Fork the mixture to separate the mixture. Serve couscous on plates, Add chicken and sauce on top. Sprinkle with parsley. 

French onion soup – retro recipes


60g butter, chopped

2 tbsp of olive oil

1 kg of sliced thin brown onions

2 tsp of brown sugar

2 tbsp plain flour

4 cups liquid beef stock

Bread for Onion Soup

2 slices of baguette bread, sliced

1 clove of garlic
Olive oil


Butter and oil need to be heated in a pot over low heat. Add a teaspoon of salt and a clove of garlic. Onions must be sautéed until they are soft. For the next 45 to 50 minutes as they cook, stir often.

Once the onions have caramelised, add the remaining ingredients and stir often.

The mixture should settle for 15 minutes.

Quickly make the bread. 180 C in the oven. Oil the two sides of the bread. Each side of the bread has to be baked for 10 to 12 minutes. After adding cheese to one side, place the dish back in the oven and bake for an additional three to four minutes.

Time to serve the soup. On top is a slice of bread.

Retro Bread and Butter Pudding

What a classic retro recipes dessert, that is so cheap and easy to make.


250ml milk

250ml cream

1 vanilla bean

Pinch of salt

  • 3 eggs

  • 110g white sugar

  • 50g butter, at room temperature

  • 3 pieces of bread

  • 2 tbsp sultanas

  • 2 tbsp apricot jam

  • Icing sugar


The milk, cream, vanilla pod, seeds, and salt should be combined in a saucepan. Place the pot over low heat and bring it to a simmer. The heat should now be turned off.

Vanilla seeds should be extracted from the pod and sugar should be added.

Combine the eggs, vanilla, and sugar in a bowl with an electric mixer, and pour the mixture into a jug.

The bread should be brushed with butter and placed on a tray. The milk mixture should be poured over the sultanas.

Put the dish in a baking dish, then pour boiling water into the larger dish until it reaches halfway. Place the mixture in the oven for 35 to 40 minutes, or until it wobbles slightly in the centre. Allow cooling gradually. The jam and boiling water are blended together. Combine the pudding and jam mixture. Icing sugar should be sprinkled on top before serving.

Retro tuna mornay bake

Tuna mornay is a great retro recipe as you’re likely to have all of the ingredients in your pantry now.

Also, check out some of my other recipes like 5 ways high protein overnight oats “”


  • 250 grammes of dried pasta
  • 80 grammes of butter
  • 1/4 cup of flour
  • 1.5 cups of cream
  • 1 cup of milk
  • One cup of tasty cheese, grated
  • 1 finely chopped onion
  • 425g can of tuna
  • 1 cup of breadcrumbs
  • 1/2 cup parmesan cheese


Preheat the oven to 200°C/180°C. Prepare an ovenproof 8-cup container with butter. In a pot of salted, boiling water, prepare pasta according to the directions on the box.

30g of butter should be melted down in a pan over medium heat, now add the flour. Cook for one minute while whisking, or until the mixture is bubbling. Get rid of the heat. Combine the blended milk and cream while mixing slowly. Return the mixture to the heat. Cook for 3 minutes, stirring frequently, or until sauce boils and thickens. Get rid of the heat. Add cheese and stir and season to taste.

Prepare an oven dish with grease. 20g of butter should be melted in the meantime over medium heat in a small frying pan. Add an onion. Cook for 5 minutes while stirring, or until softened. Place mixture in an oven dish. Add cheese sauce, pasta, and tuna. Mix well. In a bowl, mix the parmesan and breadcrumbs. Pour over the tuna mixture, and sprinkle breadcrumbs and cheese. Add butter. Bake the mixture with the cheese for 30 minutes, or until melted.

Retro Shepherds Pie

One of the go-to comfort foods is shepherd’s pie. With these retro recipes, we like to keep things straightforward with this classic.


  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 500g lamb mince
  • 2 tbsp tomato purée
  • Dash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes
  • 85g butter
  • 3 tbsp milk


  • In a medium skillet with 1 tbsp, vegetable oil heated, cook 1 chopped onion and 3 chopped carrots for a few minutes.
  • Turn to boost the heat until carrots and onions are soft, crumble in 500g of lamb mince, and cook until mince is brown
  • Cook for a few minutes before adding 2 tablespoons of tomato purée and a generous amount of Worcestershire sauce.

  • Pour 500 ml of beef stock over mince, bring to a simmer, cover, and cook for an additional 40 minutes, with the lid uncovered.
  • During this time the oven is heating to 180°C. Slice all the potatoes and boil for 10 to 15 minutes in salty water to make them soft. Drain, then mash potatoes with 3 tablespoons milk and 85g butter.
  • Place the mince into an ovenproof tray and top with the mashed potato. 
  • Bake for an additional 20-25 minutes until the top is turning brown.
  • Serve.

If you liked these recipes check out some of the old-style

“ recipes”

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