recipe

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!