#food

Hey Dudes,

now it’s time for a nice “Wiener Schnitzel” with potato salad. I will prepare the salad like my mom does. The dressing is not based on mayonnaise, but on bouillon.

Preparation

1. Bring the potatoes to a boil in a big pot. After 20 min remove them from the pot and set them aside. Now they have to cool down for 20 min. Peel, slice and put them into a bowl. Add chopped onions, mustard, vinegar, oil, salt and pepper and bouillon. Mix all ingredients with two tablespoons.

2. Take three soup plates and fill the first one with flower, 2nd with whisked eggs, salt and pepper and last one with bread crumbs.

3. The veal escalopes have to be pretty thin (2-3 mm)! Grab a pan, place the escalopes on the kitchen counter, cover them with kitchen foil and pound them with the pan.

4. Now toss the escalopes in flower, eggs and finally in breadcrumbs. Take a large pan and heat up oil and butter. The base of the pan should be completely covered. Fry the schnitzel on both side till they are brown. Meanwhile cut the lemon in slices. Drain the schnitzel on kitchen paper.

5. Check if the potato salad needs more salt. Arrange it on a plate and enjoy!

Hi Dudes,

after a nice weekend in Friesland I want to update my blog with an upcoming event and of course a new recipe. On 13th december, I will start my Stay-at-home-dude.com kitchen tour 2013. I will make stopovers in different cities, visit and cook for my friends and update my blog while traveling. Have a look at this trailer:

Preparation

1. Cut the pumpkin and fish in cubes of 2 cm. Cut the paksoi in stripes and cut off the white parts.

2. Fill 4 tablespoons of coconut milk in a pot and stir it together with the curry paste and curcuma. Bring it to a boil. 


3. Deglaze with bouillon and add rest of coconut milk, pumpkin, fennel, lemongrass, fish sauce, sugar and lime leaves. Cook it for 10 min.

4. Add fish and paksoi and let it boil for another 3 min. Spice up with lemon juice.

5. Serve the soup in a soup plate and decorate with coriander.

Bon Appetit!

Hi Dudes,

I have to confess that I really like meat – especially in form of hamburgers.
Nevertheless, I am aware that meat has quite a large ecologic footprint and it maybe a good idea to think about reducing my meat consumption a little bit. So my questions is simple:
Is it possible to make a tasty burger without meat? Yesterday I started to built my own burger.
It is based on pumpkin and zucchini and I was really surprised how well it tasted! You don’t believe me? Try it out and send me feedback!

Preparation:

1. Wash pumpkin, zucchini and onion and grate them into a bowl. Add 1 egg, mustard, caraway seeds, chili, see salt and pepper and mix all ingredients. Add breadcrumbs until everything sticks together and you can form patties.

2. Heat up a pan and fry the patties and some onion rings for 4 min from each side in oil till they are golden brown.

3. Mix one tablespoon of Maille mustard à l’Ancienne with 3 tablespoons of mayonnaise.


4. Toast the buns and start to build your burger!

Hey Dudes,

this week starts with a recipe from southern Germany. It’s called Dampfnudeln and can perhaps be compared with dumplings, except that Dampfnudeln don’t have a stuffing. My grandma used to make them when I was younger. After a few times trying, I am almost reaching the original taste now. But nevertheless, getting a nice crust is difficult. I prefer Dampfnudeln together with potato soup, but it can also be served with vanilla sauce, jam or canned peaches. Try out and decide what you like.

4. Deglaze the pot with bouillon and add all vegetables and herbs. Cook it for at least 30 min at medium temperature.

5. After 30 min form small dough balls with a diameter of 5 cm and let them rise for another 10 min. 

6. Prepare a high-rimmed pan with a lid and fill it with 200 ml water, 0.5 teaspoon salt and 1 tablespoon butter. Place the dough balls in the pan. Don’t place the dough balls too close to each other. There should be about 2-3 cm of free space around them. Cook them with completely closed lid for 30 min at low temperature. Don’t open the lid during this time! The tricky part is now to find out if the crust at the bottom of the Dampfnudeln is already golden brown. Using a glass lid really helps to see if all of the liquid has evaporated and the Dampfnudeln are beginning to brown! 

7. Remove the laurel leave, add milk to the soup and mix it with a hand blender. Spice with pepper, salt and nutmeg. Serve the soup in deep plates with flat parsley and the Dampfnudeln on a big plate.

Guten Appetit!

Hey dudes,

this week I have been to a really nice restaurant in Amsterdam. It’s called “Bazar Amsterdam” and it’s located on the Albert Cuypstraat 182 in 1072 BL Amsterdam (www.bazaramsterdam.nl).  The building was originally an old church and is now used as a restaurant. They offer delicious north-african and oriental dishes for an affordable price. This visit has inspired me to the following recipe. I use harrissa spice to give it a nice flavor. Harissa is popular in the kitchen of northern Africa and is based on chili, cumin, coriander and garlic. It’s available as a spicy paste or dried powder.

Hey dudes,

after a short blogging-break I am now ready to post a new recipe. Try to get some really fresh fish for this dish. If you don’t have a fishmonger nearby, you can also buy some frozen filets.
How is your stay-at-home dude live going? Have you already improved your cooking skills? What about your girls – do they like what we prepare?

Enjoy!

Thanks to Bibi and Tom for being our guests and having a nice dinner together.

Hi dudes,

I hope you enjoyed the chili and you are ready for a new receipt.
The next one was sent by Alex. It’s a tasty dish that is easy and fast to prepare. Thank you Alex for your input!

Lemon spaghetti with zucchini and shrimps 

PREP: 15 min

COOK: 15 min

LEVEL: easy

For 2 people you need

Spaghetti / 300 g

Shrimps / 10

Zucchini / 1 big

Cream / 200 ml

Vegetable bouillon / 200 ml

Garlic / 2 cloves

Lemon zest / organic, 1 teaspoon

Dried herbs / marjoram, rosemary

Pepper

Salt

Fresh Basil leaves / 2 tbsp

Parmesan

Preparation:

– Fry the shrimps in oil until they are almost done and set aside.
– Cut zucchini into thin stripes and fry with the garlic in the same pan for 10 min.
– Meanwhile, cook spaghetti in salted water.  Drain the spaghetti about 1 minute before they are done.
– Deglaze the zucchini with a cup of vegetable bouillon and cream. Simmer until the sauce is slightly reduced. Add herbs, pepper, parmesan, salt and lemon zest.
– Add spaghetti and shrimps to the sauce and simmer it again for 3 min.
– Decorate with freshly grated Parmesan and cut basil leaves.

Eet smakelijk!

Today I am proud to present the world’s best chili con carne! It’s a recipe from Eric. He prepared it several times, when I was living in Constance. It’s the perfect dish after an exhausting clubbing weekend. The recipe is for 4 – 5 hungry people. It can be easily warmed up the next day or you store leftovers in the freezer.

Hi Dudes,

I am back in Amsterdam. It was a nice week in Germany with a lot of sunshine.
Today I want to post a recipe that Jan-Ole sent me. It’s a really tasty self-made pesto based on almonds and basil.

– Coarsely chop almonds in a blender. I use a dicer-extension from Esge for my hand blender. Just blend it for a couple of seconds. Fill it in a small bowl and put it aside.

– Put the garlic, 8 tomatoes, basil and sea salt in the dicer and blend everything medium fine.

– Add olive oil and the mixture to the bowl with almonds.

– Start cooking spaghetti in salted water.

– Meanwhile sear the rest of the tomatoes in a pan with a little bit of oil.

– Mix the spaghetti with the pesto and decorate with a basil leaf and the tomatoes.

Enjoy!