Marko's Home Cooking

  Saute Stroganoff has gained it's name by an influential Russian family and dates back to 19th century. Today it is made in a variety of ways, mostly depending on geographical preferences. Probably the most traditional way of preparation consists of beef tenderloin, but veal tenderloin or round can be used as well. The most important thing is to use a type of meat which requires low amount of cooking. Porcini mushrooms are also the most traditionally accurate kind to use but it can also be made using chanterelle or even champignon mushrooms. One of the ingredients which is very common in this recipe is pickled cucumbers but these can be left out depending on personal preference. As a side dish, I would recommend rice or pasta. CAUTION: Be extra careful when flambeing. Always use a long match stick or a kitchen lighter and remove the cooking pan away from yourself as well as the heat source. Shake lightly until the fire extinguishes. Category: Main course Prep time: 10min...

Tender deer chops infused with sweet sour aromatic sauce and mashed sweet potatoes which make a perfect pair. There are not enough words to describe this beautiful dish. It is said that a picture speaks a thousand words so instead of reading all of them, enjoy this recipe. For the deer:     Prep time:  10min Cook time: 20min Total: 30min Serves 4 Ingredients: 800g boneless deer chops 50g butter 30ml wine vinegar 30g honey 200ml red wine 100g cranberry jam 30ml cognac 1tsp powdered cinnamon Method: Lightly salt the meat. Melt 3/4 of butter with a little bit of oil in a frying pan. Fry the meat 5 minutes on each side on low heat.  Add the cognac and using a long match or a kitchen lighter ignite the alcohol and slightly shake the pan until the flame dies out. Remove the meat to a plate and set aside. Add the vinegar,honey and wine to the pan and continue to cook while stirring until it boils.  Add a bit of salt and cinnamon along with jam and the remaining butter....

   Sometimes the best way to emphasize the taste of an ingredient is to prepare it in the simplest way. This chanterelle pasta uses only 4 ingredients so the delicious mushroom aroma and taste would be the most prevalent. This is a super fast dish to make and is great for an appetizer or dinner. Its best to use a wide type of pasta, like tagliatelle. Do not wash the mushrooms as they will absorb water like a sponge and become mushy. Category: Starters, Pasta Prep time: 5 mins Cook time: 15mins Serves 2 Ingredients: 100g of chanterelle mushrooms 250g of tagliatelle 2 cloves garlic Butter 100ml cooking cream Method: Clean the mushrooms by using a scrub or a knife. If there is a large mushroom cut it into half. Finely dice the garlic. Boil water and cook pasta as described on the package. Melt a piece of butter in a cooking pan than add the sliced garlic and fry, stirring, until fragrant. Add the mushrooms and fry, stirring occasionally until they soften up. Add some water from t...

  Bolognese is probably the most famous Italian sauce. It is a ragu sauce and as such requires a long preparation time so that all the flavours would combine in a characteristic way and the structure becomes that of a sort of a pate. This is where most people make the mistake in preparing this iconic dish as they rush the preparation. The meat should be finely minced so it is best to ask the butcher to mince the meat twice. Bolognese is traditionally eaten with tagliatelle, fresh if possible.  Real Italians claim there is no dish called spaghetti  Bolognese and the only other acceptable choice of pasta is  fettuccine. Regardless, as this dish has spread around the world, the most popular choice of pasta is spaghetti, as is the case in my family as well. The most important thing whichever pasta you choose is that it is a high quality pasta and cook it al dente. You can even use farfalle, penne rigate, even gnochi. To make this dish as authentic as possible, serve it i...

  Bosnian stew is a traditional Bosnian dish for which every household has it's own recipe. It is hard to say what is right and what is wrong but one thing which is certain about this dish is that it shouldn't have pork in it. It is custom to use a variety of meat, such as beef, mutton, veal or lamb or a combination of these meats. A general rule is to use twice as much of veal or beef than mutton or lamb. Historically this dish has been made in clay pots which were put directly into fire, today it is possible to make it even in an express pot though I prefer slow cooking even though it takes longer. Category: Main course Prep time: 30min Cook time:  2 hours Serves 4 Ingredients: 1kg veal or beef, best to use chuck, brisket or shank 500g lamb or mutton 200g carrots 500g potatoes 1kg sour cabbage 1 apple 1 parsley root 50g celery root Black pepper corns 1 tsp powdered sweet paprika 2-3 bay leafs Method: Cut the meat into large pieces approx. 5x5cm. Slice the cabbage into bigger...

  This is a super simple recipe which my grandmother used to make. All that is needed is three ingredients, and its best to use left over ham. It is also great for kids. Category:  Starters, Main course, Baked dishes, Pasta Prep time: 5mins Cooking time: 30mins Serves 2-3 Ingredients Wide pasta noodles like tagliatelle or fettucine Ham Sour cream Method Cook pasta al dente. Dice the ham. Drain pasta and put into a baking tray with ham and sour cream. Mix everything together well. Bake in a preheated oven 200C for about 30mins.

  Lamb liver is without a doubt one of the finest livers. Unfortunately, nowadays it is a difficult item to come by so if you run into this culinary treat during shopping and happen to love liver I strongly suggest you make the purchase. Lamb liver does not require soaking in milk because it is already soft enough, so the only thing that should be done is removing any veins if present. Cooking time is very short, and even though its possible to make many dishes with this ingredient, grilling it is the best way to experience its full taste. Category: Main course, Grilled dishes Prep time: 5min Cook time: 5min Serves 2 Ingredients: 6 slices lamb liver 2 cloves garlic Sprig of rosemary Olive oil Method: Clean the liver of any veins if present. Finely cut the garlic. Heat up some olive oil in a grill pan and fry the liver on high heat around 3 mins on each side. Put salt and pepper only when its done. Serve with a sprig of rosemary and polenta.

  Beef bourguignon is an extraordinary, delicious, traditional french dish. Full of flavour, it is a great choice to impress guests, or just indulge yourself in some amazing food. The most important thing to do is use quality wine because it will have the greatest impact on the taste of dish. This dish requires a lot of time to be done but the results are worth it. I have tried many different kinds of recipes and have come with the perfect combination of steps necessary to make the best beef bourguignon.  Prep time:  20mins Cook time: 3h 30mins Total time : 3h 50mins Serves 4 Ingredients: 1kg boneless beef shank 4 tbs flour 50g pork lardons 1 tbs tomato puree 0,5dcl cognac 20dkg portobello mushrooms 1 medium sized onion 2,5dcl beef broth or soup 5dkg butter salt pepper 7,5dcl red burgundy wine Few sprigs of thyme 2-3 bay leafs Parsley Allspice 2 carrots Powdered garlic 4 celery stalks Instructions: Prepare the meat a day before by cutting it into pieces approximately 5x5c...

Zagreb style steak is a well known european dish which has different names in different countries or cities but uses the same preparation method though the filling may differ. In Serbia it is called Karađorđeva šnicla, there is also Osijek style steak which uses kulen, a cured sausage type delicacy. The proper meat to use for this dish is veal round but pork can be used instead. It is important that the meat is cleared of all the fat parts and veins. Ask the butcher to cut the meat in a way to form a large thin slice so its easily wrapped. Milk is not necessary but depending on the steak size you will have to use two eggs if milk is ommited. The cooking temperature should be medium low and during cooking meat should be turned so the whole surface becomes golden brown. Because of the shape of these steaks it will require some holding with a pair of kitchen thongs and frying on the edges and sides as well to get the best results. Side dishes can vary greatly and can involve rice, rice wi...

Despite the name, this dish has no connections with France but is actually a croatian dish. It is important for the ingredients to be home produce, like smoked croatian bacon, sausage and most importantly sour cream which because of its completely different type of texture cannot be replaced by store bought sour cream. Category: Main course, baked dish Prep time: 15min Cooking time: 1h30min Serves 4 Ingredients: 750g white potatoes 4 eggs 150g bacon 150g sausage 300ml sour cream Method: Cook unpeeled potatoes in hot water for about an hour. Hard boil eggs. Slice the bacon and sausage into bite sized pieces. Peel eggs and potatoes and slice them. In a baking tray, layer potatoes then eggs. Pour the sour cream over everything and spread the sliced bacon and sausage on top. Bake in preheated oven 220C for about 30 min until it forms a crust on top and bacon and sausage are roasted.