Marko's Home Cooking

  Zagorje is a region in Croatia and this soup could be called a spoonful of Zagorje as it involves all of the ingredients typical for this region - dry bacon, sour cream, porcini mushrooms and wine. In constant hurry and battle with the lack of time, often, and quite often unwillingly people reach out to fast food although they would much rater prefer a spoonful of homemade comfort food. If we stop and think for a moment it becomes clear that even decades ago, there existed something similar to fast food. A fast food kind of meal solution. If offered "Zagorska" soup most of us won't think about fast food at all, but in a way it is exactly that. With ingredients like bacon, potatoes and mushrooms, fast cooking time and the use of most ingredients which are almost always present in the fridge it can be considered a retro kind of fast food. Fragrant smell, delicious taste and warmth of an ideal quick homemade dish. Prep time: 15 min Cook time: 1h Total:  1h 15min Serves 4 I...

  Quiche is a traditional french dish popular all over the world. It is made of pastry and filling which usually involves cheese and many variations of ingredients like bacon, sea food, meat or vegetables. Most famous version of this dish is quiche Lorainne, though it is still debated whether the original recipe involves bacon and cheese or only cheese.  Regardless, quiche is a very delicious dish in any form, and this is the recipe for quiche with broccoli, which differs from other recipes as it involves fresh cheese being added to the dough, and results in a more fluff dough. The best dimension for the baking tray used in this recipe if followed by exact amount of ingredients is 25cm. Category: Starters, oven baked, main course Prep time: 1h 15 mins Cooking time: 45 mins Serves 4-6 Ingredients: For the dough: 25dkg pastry flour 13dkg butter 13dkg fresh cow cheese 1 tsp baking powder Pinch of salt For the filling: 20dkg broccoli 3 eggs 1dcl milk 2dcl cooking cream 10dkg ...

  This is a Bavarian specialty which is perfect for autumn and goes extremely well with beer. The sauce which is derived from cooked vegetables gives a new dimension to this dish which can also be served with sauerkruat or pickled cabbage. If served with potatoes they can be added and roasted along side the meat after the vegetables have been removed from the roasting tray. Category: Main course Prep time: 35 mins Cook time: 1h 30 mins Serves 4-6 Ingredients: 1 onion 1 carrot 100g celery root 2 stalks of leek 2 pork shanks, each about 1kg Dried marjoram 0,5l pale lager beer Instructions: Heat up the oven to 220C. Peel and finely dice the onion, carrot and celery root. Clean the leek and cut horizontally, wash and slice into thin strips. Use a sharp knife to score the skin on the pigs shanks. Rub salt, pepper and marjoram into the meat. Heat up pig fat or cooking oil in a large frying pan then fry the shanks on all sides. It should take about 15 minutes in total. Add the vegetables ...

  Semmelknoedel are dumplings made of bread. traditionally made in Germany, Austria and Czech Republic. It is usually eaten as a side dish with a variety of stews and beer dishes. While the most common variant is just cooked in water or meat broth, the recipe presented here is less widely known and very old as it originates in Austro Hungary. This recipe originally involves cooking the dumpling in a dish rag but it is possible to make it using tin foil and pvc foil. Prep time: 10 mins Cook time: 30 mins Serves 4 Ingredients: 500g 1-2 days old bread or buns 100g bacon 2 eggs dried parsley leaf 2 dcl milk Instructions: Finely dice the bacon.  Dice the bread or buns and pour warm milk over it. Leave it to soak.  Drain the excess milk from the soaked bread. Separate the egg yolks from the whites. Put the egg whites in a bowl and beat it with an electric mixer to get a light snow. In another bowl, add the soaked bread, parsley, egg yolks, mix well then fold in the snow, a...

  Wild boar differs in many ways from it's domestic cousin. Other then the different appearance, the meat is also different in aroma and taste. Usual pork is not a difficult kind of meat to prepare, but wild boar requires a bit more cooking skills. Wild boar is usually prepared as a stew or in sauces with a side dish of gnocchi, bread dumplings or pasta. It's meat is a lot more lean then pork and has less calories and fat content. This recipe contains many ingredients which are a perfect accompaniment for wild boar and when it is all combined together in the right way it creates an extraordinary blend of flavours in every bite. Prep time: 3h 30 mins Cook time: 2hrs Serves 4 Ingredients: 1kg diced wild boar round 100g diced bacon 1 tbs garlic powder 1 tbs dijon mustard 3 bay leafs 1l of mineral water 2 onions 1 medium sized carrot 1 medium sized parsley root 1 tbs concentrated tomato paste 1 tbs powdered sweet paprika 1 tsp powdered hot paprika 200 ml beef cube soup 200 ml...

  Stuffed breast of veal is a traditional dish made in many different countries with a wide variety of recipes. Jewish people make the stuffing with minced meat, Italians use Ricotta and Pecorino cheese and in Croatia it is usually prepared with mushrooms or liver. This recipe doesn't contain any of these ingredients but it is a personal favourite of mine because the stuffing's light and fluffy texture. Category: Main course, Meat Prep time: 30 min Cook time: 2h 30 min Serves 6 Ingredients: 2kg of boneless veal breast 4 buns or half of day old bread 2dcl milk 2 eggs 1 onion 50 g bacon parsley leaves Instructions: Wash and pat dry the meat then slice a pocket for stuffing. Rub the meat with salt. Finely dice the onion, bacon and parsley leaves. Dice the bread or buns and pour warm milk over it. Leave it to soak. Heat up a bit of oil in a pan and fry the onion and bacon. Remove from heat and let it chill. Drain the excess milk from the soaked bread. Separate the egg yolks from t...