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...

  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...