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.

For 2 people you need

PREP:  15 min
COOK: 20 min + 5 min
LEVEL: easy

Veal escalope / 400 g, thinly sliced
Eggs / 2
Bread crumbs
Wheat flour
Sunflower oil 
Butter / 1 tablespoon
Lemon / 1 organic
Potatoes / 6 medium sized
Vegetable bouillon / 100 – 150 ml
Onion / 1 small
Mustard / 1 tablespoon
Apple vinegar / 2 tablespoons
Sunflower oil / 2 tablespoons



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:

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.


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.