Hi Dudes,

I hope you enjoyed the pumpkin soup and had a great weekend with your significant other. I have spent the weekend in Stuttgart together with my girlfriend and friends enjoying the nice weather and of course a nice Turkish pide after clubbing.

Today I post a recipe for a chocolate cake based on a recipe from Peter.

Dark chocolate / 200 g
Butter / 200 g 
Sugar / 200 g 
Almonds / ground 200 g
Eggs / 4
Baking powder / 0.5 tsp
Vanilla sugar / 1 packet
Salt / 1 pinch
Flour / 3 tbsp
Powdered sugar / 2 tbsp




Preparation

– Melt chocolate and butter slowly in a water bath.

– Mix eggs and sugar then add almonds, baking powder, vanilla sugar and salt. Add the melted butter -chocolate mix and flour if needed.

– Fill a buttered baking dish with the cake dough. Bake it in the oven for about 50 minutes (160° C).

– Sprinkle the powdered sugar over the cake.

Delicious Pete!

Many thanks to my Mom, for using the kitchen!

Hi dudes,

autumn is coming and this is the perfect time for a nice pumpkin soup! Try to get a Hokkaido pumpkin, because you don’t have to peel it. This recipe is easy and takes only half an hour of your precious time. Next week I will cook a recipe that some of you guys have sent me! New recipes are always welcome!

For 2 people you need

Hokkaido pumpkin / small or 0,5 medium sized 
Potatoes / 2
Orange juice / 50 – 100 ml
Water / 250 ml
Ginger / 1 slice
Crème fraîche / 2 tbsp
Flat parsley
Balsamic vinegar dark
White baguette / small
Sea salt
Black pepper

Preparation


– Peel the potatoes and cut them in small cubes. Halve the pumpkin, remove the seeds with a spoon and cut the pumpkin in slices or cubes and boil it together with water in a big pot. Add finely chopped ginger. 

– Let it boil for 20 min. Refill with water if the soup gets too thick. Take a hand-held blender and mix the soup. I use an ESGE-Zauberstab M100, which is indestructible and can mix directly in a boiling pot.

– At the end spice up with orange juice, sea salt and pepper.  If you don’t like orange juice you can also vary with coconut milk.

– Fill the soup in soup plates, put a tablespoon of Crème fraîche in the middle, add a bit of Balsamic vinegar and flat parsley.

White baguette fits well with the soup.

Enjoy your soup!



Hi Dudes,

I had a short break and now I am back at work cooking.
Today I want to post a recipe called “Schinkennudeln”. As I have no idea how to translate this, I just stick to “Schinkennudeln”. Basically it’s pasta with ham and cream. It’s tasty and easy to prepare.

For 2 people you need

Tagliatelle / 300 g
Cooked ham / 150 g
Schwarzwälder Schinken or smoked ham / 80 g
Cream /150 ml
Crème fraîche / 2 tbsp
Vegetable bouillon/ 50 ml
Spring onions / 2 
Egg / 1 egg yolk
Onion / 0,5
Butter / 1 tbsp
Salt
Black pepper
Salad
Lettuce
Cocktail tomatoes 
Dressing

Olive oil / 2 tbsp
Balsamic vinegar dark / 1 tbsp
Red wine vinegar / 0,5 tbsp
Dijon mustard / 0,5 tbsp
Salt
Pepper

Preparation

– Cut the ham in thin slices and the spring onions in small rings.

– Wash the lettuce, quarter the tomatoes and put it aside.

– Take a big pot and cook the pasta in salted water. Cooking time should be a little bit less (1min) than shown on the packing.

– Meanwhile start to brown the ham and onion with butter in a big pan at low heat. Be careful not to burn the butter. Add cream, bouillon and spring onions and let it boil down for 10 min. Thereafter add Crème fraîche and 1 egg yolk. Spice up with salt and pepper.

– Mix the ingredients for the dressing in a small bowl.

– Now add the noodles to the pan and mix them with the creamy sauce.

– Serve on a plate and the salad in a separate bowl.

If you want you can add parmesan cheese or parsley on top of the Schinkennudeln.

Guten Appetit!

Hi dudes,

last friday my new stay-at-home-dude.com kitchen apron has arrived. The logo is flex-printed and should withstand the next cooking sessions without any problems. If you are interested in this apron you can order it in my online shop on the right side of my blog. So far it’s only available in black and white. Please contact me if you are interested in other colors. 


And now it’s time for another recipe – spaghetti bolognese. The perfect recipe to try out my new apron! 

For 2 people you need
Spaghetti / 250 – 300 g
Mixed minced meat / 250 g
Peeled tomatoes / 1 can (Italian brand, 400g)
Cocktail tomatoes / 100 g
Carrot / 1
Shallot / 1
Garlic / 1 clove
Tomato paste / 1 tbsp
Olive oil / 3 tbsp
Oregano / 1 tsp
Rosemary / 1 tsp
Dry red wine / 200 ml
Sugar / 1 tsp
Salt 
Black pepper


Preparation

The preparation is very easy, but the sauce has to be boiled for a long time to develop an intense flavor.

– Chop the shallot, garlic and carrot and fry them briefly together with the minced meat in a big pan. Deglaze with canned tomatoes and wine. Add herbs, tomato paste and sugar. Let it boil for at least 1 hour! If the sauce becomes too dry just add wine or water. At the end spice up with salt and pepper and add cocktail tomatoes.

– Cook the spaghetti in salted water “al dente” and arrange everything on a plate.

Salice Salentino (red wine) fits well with the spaghetti bolognese. If you are vegetarian, then just leave out the meat.

Enjoy your meal!



Hi dudes,

thank you all for sending me your recipes and feedback. I will try to prepare your recipes in my next posts. Yesterday I joined a community called shareyourmeal.net. On this site you can share your cooking with people in your neighborhood. The website was launched last year in Amsterdam and is now spreading out to other cities. It’s a growing community and in our neighborhood there are already several cooks and foodies. Cooks offer their food to other people, whereas foodies only order meals. I am quite excited to offer the first dish soon.



Today I post the ingredients for a mixed salad with fried feta cheese. Healthy and delicious!

For 2 people you need:


Romaine lettuce
Cucumber
Paprika
Tomatoes
Olives

Feta cheese / 150 – 200 g
Eggs / 3
Breadcrumbs
Oil


Dressing:

Olive oil / 3 tbsp
Walnut oil / 1 tbsp
Balsamic vinegar / 1 tbsp
Red wine vinegar / 1,5 tbsp
Orange juice / 3 – 4 tbsp
Dijon mustard / 0,5 tbsp
Salt
Pepper


You can of course use other vegetables. Please use feta cheese made of sheep milk. Tastes much better than the cheaper one made of cow milk.

Preparation

– Wash the lettuce and vegetables. Cut the vegetables and put them aside.

– For the salad dressing mix the ingredients mentioned above and stir them with a whisk.

– Cut the feta cheese in small cubes (1,5 cm), whisk the eggs with pepper in a bowl and spread the breadcrumbs on a plate. Now put the cheese-cubes into the bowl. After that coat the cubes with breadcrumbs. Repeat this another time, so all cheese-cubes have two layers of egg end breadcrumbs. 
– Fry the feta in oil until it is crispy on two sides and drain it on kitchen paper. 
– Arrange everything on a plate starting with the salad, dressing and finally the feta-cheese. 
Bon appétit!

Good morning dudes,

Today I will go to the Albert Cuyp market and buy fresh fish and prawns for the next recipe. Albert Cuyp is a big street market in the south of Amsterdam. It is located in the district called “De Pijp”. During the day it is pretty crowded, so it’s a good idea to go there in the morning. You can buy there almost everything. Starting from fish, meat, vegetables and herbs, you can also buy bikes, clothes and kitchenware there. In the neighborhood you find many small shops and restaurants.

The market is open from Monday to Saturday from 9 am to 5 pm and is closed on Sunday. Here you can find the official website of the market: www.albertcuypmarkt.nl 

For the next recipe we need the following ingredients.

For 2 people:
Prawns / 250 g
Whitefish / 250 g 
Glass noodles / 80 g
Chicken or vegetable bouillon / 750 ml
Spring onions / 2 
Lemongrass / a stalk of 6 cm
Curry paste / 0,5 tbsp
Sambal oelek / 0,5 tbsp
Shrimp paste / 0,5 tbsp
Coconut milk / 150 ml
Soya sauce / 1 tbsp 
Lettuce / 100 g
Fresh mint leaves / 1 tbsp

If you want you can cook rice as a side dish, but in my opinion you don’t need it.

Preparation 

You don’t have to pre-heat any plates this time 😉

– The glass noodles are doused in a bowl with hot water for 10 min. Take them out of the water and put them aside.

– Cut the spring onions and boil them together with the chicken bouillon, curry paste, sambal oelek, shrimp paste, soya sauce and lemon grass in a pot or pan. Let it boil for 3 min.

– Cut the fish in small pieces (3- 4 cm), peal and clean the prawns and add them to the pot. Boil for another 4 min. Add coconut milk at the end.

– Use soup plates and cover the bottom of the plate with the salad, that you have cut in stripes. Next layer are the noddles and finally the Laksa. Decorate with mint leaves.

Sounds weird, but tastes delicious!

Hi dudes, I hope you had a great weekend and you spent your time to improve your cooking skills!
So how was dinner? Any comments or improvements? I am looking forward to your feedback.
Today “sun is shining, the weather is sweet” in Amsterdam and before I go outside for jogging I will post the ingredients for the next recipe. It’s another Italian classic: Saltimbocca with green peas and mashed potatoes. 
For 2 you need

Veal / 4 thin slices each 60 – 80 g
Parma or San-Daniele ham /  4 thin slices
Sage / 8 leaves
Floury potatoes / 5 medium sized
Green peas / frozen 150 – 200 g
Muscat / a pinch
Milk / 100 ml
Butter / 2 tbsp
Lemon juice / 0,5 lemon
Lemon zest
Olive oil / 3 tbsp
Marsala / 60 ml
Vegetable stock / 50 ml
Flat-leaf parsley
Pepper
Sea salt
Preparation:

– Peel the potatoes and cook them for 20 min in salted water.

– Prepare the Saltimboccas: Season the slices of meat with pepper. Top each veal slice with a slice of ham, fold it and together with a sage leaf stick it together with a toothpick. 
5 min before the potatoes are cooked, start to fry the Saltimboccas on each side in a hot pan with olive oil. After 3 to 4 min remove them from the pan and keep them warm.

– Put the frozen peas in a small pan with melted butter. After 10 min add parsley and season with pepper and salt.  

– Prepare the sauce: Use the pan we used to fry the Saltimboccas and deglaze with marsala and vegetable stock. Add lemon juice, lemon zest and season with pepper and salt. Let it boil down. At the end put the Saltimboccas into the sauce. 

– Now mash the potatoes and add milk, butter and muscat. 

Arrange everything on a pre-heated plate. That’s it.

Buon appetito!

Stay at home dude TIP of the day:
In my case the butcher has cut the veal slices too thick. Put the meat for 20 to 30 min into the freezer and you can cut it in thinner slices with a really sharp knife!

Hey dudes my first recipe is easy to prepare. It’s a classic from Italy.

For 2 people you need
Tagliatelle / 250 g
Bush beans / 150 g
Ginger / 2 slices
Dried red chili peppers / small
Olive oil / 2 tbsp
Dried porcini mushrooms / 10 g
Mushrooms (porcini or champignons or chanterelles) / 200 g
Vegetable stock / 150 ml
Cream / 50 ml
Garlic / 2 slices
Cornflour / 0.5 tbsp
Chili flakes
Lemon zest / 0.5 teaspoon
Shallot (or onion) / 1
Butter / 1 tbsp
Salt
Pepper
Ground caraway
Flat leaf parsley / 1 tbsp

I recommend white wine (Verdejo) from the wine region Rueda.

Preparation:

– Bring 100 ml vegetable stock to a quick boil and soak the dried mushrooms in it for at least 30 min. Sieve the mushrooms and keep the liquid. It will be the basis for the sauce.

– Wash the beans with water and clean the fresh mushrooms with kitchen roll paper. Don’t wash the mushrooms with water, otherwise they will lose their flavor.

– Cut the muhrooms in thick slices, finely chop the onions, prepare thin slices of ginger and garlic, make  the lemon zest and cut the parsley.

– Start boiling the beans in salted water for 10 min, so they are still “al dente”

– Meanwhile prepare the sauce. Boil the mushroom-flavored vegetable stock and add cream, chili flakes, garlic, salt and pepper, ginger and the lemon zest. Thicken the sauce with cornflower or any other sauce thickener.

– Put the tagliatelle in boiling salted water and add the red chilli peppers and a slice of ingwer. As well as the beans don’t boil them to long, they still have to be “al dente”. Sieve the pasta, remove the spices and mix it with olive oil.

– Fry the mushrooms together with onions and caraway in butter for 2 min. Remove the mushrooms from the pan and put them aside. Use the same pan and add the rest of the vegetable stock and the precooked pasta.

Now bring all together on 2 pre-heated plates. Start with the pasta, add some sauce and finally the beans and the mushrooms. Decorate with parsley.

Enjoy!!

This recipe is inspired by the book “Meine Küchengeheimnisse 2” from Alfons Schuhbeck.