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?

Plaice filets in saffron sauce with sugar snap peas and tagliatelle

PREP: 10 min
COOK: 15 min
LEVEL: easy
For 2 you need
Plaice filets / 300 g
Tagliatelle / 200 g
Sugar snap peas / 300 g
Lemon juice / 2 tablespoons
Shallot / 1
Butter / 3 tablespoons
Fish bouillon / 75 ml
White wine / 75 ml
Cream / 125 g
Saffron / 0,05 g
Sea salt
Sugar / 0.5 teespoon
Chili / 1 dried small

1.  Preheat 2 plates in the oven at 60° C

2. Heat up a big pot with salted water for the tagliatelle. Add 1 dried chilli to the water for extra flavor. I like to use fresh pasta as often as possible. Keep in mind that fresh pasta needs just 2 – 3 min of boiling time. If you are using other pasta stick to the preparation on the packing.

3. Place the filets on a plate, marinate with lemon juice. Add pepper and salt.

4. Start to fry the sugar snap peas in 2 tbsp butter, add sugar and salt. After 10 min they are done.

5. Meanwhile finely chop the shallot and cook until they are tender. Deglaze with white wine and fish bouillon and add saffron. Add the filets, bring to a boil and then simmer for 3 min covered. Then remove the fish from the pan carefully and set aside. Now add cream and spice up with salt and pepper. Simmer for another 3 min and put the fish back into the sauce.

6. In the last 2 – 3 min cook the fresh tagliatelle, strain, remove the chili and arrange everything on the preheated plates. A slice of lemon looks good on the fish.


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
Fresh Basil leaves / 2 tbsp


– 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.

World’s best Chili con Carne (010)

PREP: 30 min
COOK: 2 h
LEVEL: easy
For 4 – 5 people you need

Ground beef and pork (70/30) / 900 g 
Water / 1 cup
Tomatoes / 1 can 
Beer / 1 can or bottle 
Garlic / 5 cloves, minced 
Onions / 3-4 depending on size 
Beans / 3 cans of different beans 
Corn / 1 can 
Chili powder / 2-3 tbsp 
Bouillon / 2 tbsp 
Cumin / 2 teaspoon 
Paprika powder / 2  teaspoon 
Oregano / 2  teaspoon 
Sugar/ 2  teaspoon
Coriander / 0,5 teaspoon 
Hotsauce / depending on spicy level desired 
Dark chocolate / 20 g
Corn meal

1. Brown 450 g of the meat in a big pan or pot.

2. Remove the meat from pot, strain and set aside. Brown rest of meat, strain but leave some fat in there.

3. Add Garlic and onions, cook and stir until they are tender.

4. Add rest of the meat and all other ingredients. Bring to a boil and then simmer for 2 hours covered, stirring occasionally. Add some corn meal or flower for consistency.

5. Cool another 20 minutes and enjoy with rice or tortilla chips!


    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.

    For 2 people you need

    Spaghetti / 250 – 300 g
    Almonds / roasted, 90 g
    Cherry tomatoes / 14 small and sweet
    Garlic / 1 glove
    Basil leaves / handful
    Good olive oil / 5 tbsp
    Sea salt
    – 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.