Marko's Home Cooking

  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 ...

  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 ...

  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...

   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...