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:

And here comes the recipe of a delicious Thai fish soup. 

For 2 people you need

PREP:  15 min
COOK: 13min
LEVEL: easy

Salmon / 125 g
Codfish / 125 g
Paksoi / 0.25 
Hokkaido pumpkin / 300 g
Fennel / 0.5
Coconut milk / 200 ml

Yellow thai curry paste / 1 tablespoon
Curcuma / 0.25 teespoon
Lemongrass / 1 stick
Fish bouillon / 300 ml 
Thai fish sauce / 0.5 tablespoon
Brown sugar / 1 tablespoon
Lime leaves / 2 
Lemon / 1
Fresh coriander


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!

For 2 people you need

PREP:  10 min
COOK: 10 min
LEVEL: easy

Hokkaido pumpkin / 300 g
Zucchini / 100 g
Onion / 1
Egg / 1
Mustard / 1 tablespoon
Caraway seeds / a pinch
Chili flakes / a pinch
See salt

Hamburger buns / 4 small or 2 large
Maille mustard à l’Ancienne
Some lettuce leaves
Beefsteak tomato


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.

PREP:  45 min

COOK: 30 min

LEVEL: medium

For 2 people you need


Flour / 375 g 
Yeast / 20 g (fresh)
Sugar / a pinch
Milk / 175 ml
Butter / 50 g
Salt / 0.5 teespoon

Butter / 1 tablespoon
Salt / 0.5 teespoon
Water / approx. 200 ml 

Potato soup

Potatoes / 4 big floury
Bacon / 100 g diced
Leek / half
Carrot / half
Celery / 2 stems
Onion / 1 
Vegetable bouillon / 750 ml
Milk / 100 ml
Laurel leaf / 1
Marjoram / 0.25 teespoon
Flat parsley / 2 tablespoons

The Preparation

1. Start to mix the yeast with a little bit of the milk and sugar in a big bowl. If you use dry or instant yeast, you have to adjust the quantity. Allow it to stand for about 10 min at high room temperature. 

2. Meanwhile clean the vegetables, peel the potatoes. Cut everything in small cubes. Brown onions, carrots and bacon in a big pot.

3. Take the bowl and add flour, rest of the milk, salt and butter and form a smooth dough. Now it has to rest again for 30 min at high room temperature.

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,

today I would like to give away one Stay-at-home-dude.com kitchen apron for free. The only thing you have to do is to post a comment or send me a message via Facebook or an email. Describe, why you think you are the dude or girl, who should win this kitchen apron. I will choose the winner at the end of November. It would be great if you share this post on Facebook!

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.

PREP: 15 min
COOK: 15 min
LEVEL: easy

For 2 people you need

Pointed pepper or Paprika / 1 big
Zucchini / 1 small
Brocoli / handful
Couscous / 250 g 
Tomatoes / 1 can
Lemon / 1 organic
Oil / 2 tablespoons
 Garlic / 2 gloves
Sea salt
Harissa spice / 1 teaspoon 

1. Read the instructions on the packing of the couscous. I used a fast cooking type that is ready in 3 min. Often you have to let it swell in water for a couple of minutes before you can use it.
2. Cut the vegetables in small cubes. Put the brocoli in a small pot and cook it for 5 min. Strain it with cold or iced water and set it aside. 
3. Brown all vegetables together with minced garlic gloves in a big pan for 10 min. At the end add tomatoes, harissa spice and salt.
4. Finally add couscous and 3 – 4 lemon slices and cook for another 5 min. Check if it needs more salt.