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 ...

  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...

  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...

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 ...

  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.

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.