Marko's Home Cooking

Roasted d uck with chestnut filling is traditionally prepared for the holiday of St.Martin but this delicious dish is perfect at any time, especially in autumn. The best choice for filling is to use precooked maroons which can be store bought but it is also possible to use baked chestnuts. Liver is completely optional so it can be left out for those who don't like it. However, for those who do like it, it will make the dish more delicious. It is best to use white or half white bread that is about 2 days old, but buns can be used as well. An absolutely perfect accompaniment for this dish a re mlinci mixed with duck fat left from roasting. Mlinci are a thin previously baked dough which are a popular poultry side dish in Croatia. Category: Main Course, Poultry Prep time: 30 mins Cook time: 2 h Serves 4 Ingredients 1 whole duck 1 duck liver Half of onion 200g 2-3 days old bread  50g bacon 100g pre cooked maroons  1dcl milk 1 tsp dried parsley leaves  1 egg Instructions: Wash ...

  Pork tenderloin with cream sauce and chanterelle mushrooms. It is possible to use a different variety of mushrooms for this recipe, however they must be fresh and not canned. Another important thing is to not overcook the meat as pork filet tends to get dry when overcooked. As a side dish I recommend potato croquettes or rice. Category : Main dish Prep time : 10 mins Cook time : 20 mins Serves 3 Ingredients : I pork tenderloin filet 200-300g chanterelle mushrooms  150 ml cooking cream 1tbs Dijon mustard 2 cloves garlic 100ml white wine 100g butter  Method : Clean the meat of any fat or veins and cut into 2cm thick steaks. Finely dice the garlic.  Heat up a little bit of cooking oil in a frying pan then fry the meat on both sides on high heat for about 2 minutes per side. Remove the meat from the pan onto a plate, add some salt and pepper and cover with thin foil. Add butter to the pan and then garlic, let it become fragrant for a few moments then add the mushrooms ...

  Čobanac is a traditional Croatian dish from Slavonia region. Historically it has originated as a dish made by sheep herders and it was probably made using mostly mutton, hence the name Čobanac, čoban meaning sheep herder in Croatian. It was a convenient way of cooking a whole meal by using what meat they had and placing it in a pot over fire while staying outside for prolongued periods of time. Nowadays, it is possible to find many recipes for this iconic dish, most of which are wrong as they instruct to use carrots, celery or other vegetables. Čobanac is not a goulash and the only vegetable which should go inside is onion and hot pepper or chili. The most important thing is powdered paprika, which has to be a homemade fine variety produced in villages in Baranja. People which have never tried this will be amazed by the color and rich flavors of this and anyone who has ever tried making Čobanac with store bought paprika has witnessed unsatisfactory results.  Meat also plays ...

  Traditional Russian honey cake with sour cream. In Russia sour cream is less sour so depending on the sourness the quantity of sugar should be adjusted. It is recommended to leave the cake in the fridge until next day so that sugar fully combines with sour cream. Category:  Desert Prep time:  30 mins Cooking time: 10 mins Ingredients: 80g honey 200g powdered sugar 200g butter 3 eggs 1 tsp baking soda Pinch of salt 180-200g flour For the cream: 400g sour cream with 20-25% fat content 3 tbs powdered sugar Method: Heat up the honey in a sauce pan over medium heat then add the baking soda and continue to heat up while constantly stirring until it browns. Stir in the butter. Using an electric mixer mix the eggs with sugar and add a pinch of salt then add in the honey mixture. Add the flour and make the dough for the cake. Put a piece of baking paper on a baking tray then divide the dough mixture into 2 thin layers. Bake each layer in a preheated oven about 6-8 minu...

  There are many ways to make hot sandwiches but this is one of my favorites. Baked in the oven with a mixture of egg and sour cream and spiced with oregano, these sandwiches offer a more interesting twist on a classic dish. Category:  Starters, Baked dishes Prep time: 5 mins Cooking time: 10 mins Serves 2 Ingredients: 4 slices of 2-3 days old bread 100 g ham 100 g Gouda cheese 1 egg 1 tbs sour cream Dried oregano Butter Method: Preheat the oven to 220C. Dice the ham and cheese and put into a bowl. Add egg, a spoon of sour cream and oregano. Mix well. Smear butter on the bread slices and divide the egg mixture equally over the bread slices. Put some baking paper on a baking tray, arrange the sandwiches and bake in the oven for about 10 minutes or until golden brown.

Pork shoulder blade chop is a favorite kind of meat for grilling in Croatia. It is possible to buy this cut in many different already prepared marinades in shops and even though its not a general rule of thumb, usually this meat is less fresh and that's the reason why it is sold pre marinated to hide that fact. I have been experimenting and trying many different ways of marinating this cut and this recipe is the ultimate way to produce soft, succulent meat from the inside paired with a crispy caramelized outside. This is achieved with the combination of honey and soy sauce and even though this recipe requires a lot of different spices, once you have them all at hand you can make this recipe many times. This dish pairs perfectly with baked beans. Prep time: 1 hour Cooking time: 20 mins Total : 1h 20 mins Serves 2-3 Ingredients: 3-4 pork shoulder blade chops 1 fresh chili sliced or crushed dry chili 1 tbs soy sauce 1 tsp garlic powder 1 tsp Dijon mustard 1 star anis 1 tsp honey 1 tbs...

  This is a recipe for a Russian dish which even though has pasta as the main ingredient doesn't fall under the Italian style pastas and shouldn't be considered as such. It is quick, easy and loved by children. The spice mix called Vegeta can be made at home.  Making your own Vegeta is rather simple. It's a basic dry seasoning mix of dehydrated carrots, turmeric, garlic, and salt. It can be used on a variety of foods, from pork to chicken, even shrimp. Once you discover the difference a little Vegeta makes in food, you'll be using it all the time.    Category:  Main course, pasta, poultry Prep time: 20 mins Cooking time: 30 mins Serves 4 Ingredients: 5 chicken drumsticks 1 medium sized onion 1-2 medium sized carrots 1 chicken stock cube 1 tsp Vegeta spice mix Bay leaf Method: Debone the drumsticks and slice the meat into bite sized pieces. Save the bones. Grate the carrots and finely dice the onion. Heat up a bit of cooking oil in a frying pan, then add the onio...

Roasted veal is one of those dishes that can be prepared in a 100 different ways, and the result largely  depends on what cut of meat is used. This recipe has been created to use a cut that requires longer cooking time to get soft but the result is well worth the time. Honey gives the meat and vegetables a special sweet taste. Category: Main course Prep time: 15 mins Cooking time: 4 hrs Serves 4 Ingredients: 1,5 kg veal shoulder blade 700 g potatoes 300 g carrots 100 g celery 1 tbs honey 2 dcl red wine Rosemary sprig Dried thyme Half of bouillon cube Method: Wash the meat in cold water, drain with a paper towel, salt it well and rub the dried thyme into it. Slice the carrots into 3rds and those 3rds into halves. Do the same with celery. Warm up the oven to 150C. In a large frying pan, heat up some oil then fry the vegetables. When done transfer them to a baking tray or pot. Put the meat in the pan where vegetables have been fried and fry until it browns on both sides, about 10 minu...

  Oven baked gnocchi with Bechamel and Neapolitan tomato sauce. This recipe is inspired by traditional Italian gnocchi "Alla Romana and "Sorentina". It is a simplified version of these dishes. For best results I recommend using San Marzano tomatoes. Category: Starters, Baked dishes, Pasta Prep time:  5 mins Cook time: 20 mins Serves 2 Ingredients: 500 g gnocchi 1 can of San Marzano tomatoes 2 cloves garlic 2-3 tbs flour 300-400 ml milk Fresh basil (dried if not available) Grana Padano or Pecorino Romano cheese Olive oil 100 g butter   Method: Prepare the Bechamel sauce by melting butter in a sauce pan. Add the flour and fry until it gets lightly brown. Add the milk little by little while constantly stirring to get a sauce consistency. Grate the cheese into the sauce.  Crush the garlic cloves and fry them lightly in another pan with some olive oil. Slice or crush the tomatoes with your hands and add into the pan along with basil.  Cook gnocchi in b...