Spaghetti with white beans and paprika

Hi Dudes,

today was the first sunny and warm day in 2015 in Amsterdam – spring is definitely coming! Will be the last spring we spend in our flat in the beautiful de Pijp. Our landlords are moving back in and so we have to move out pretty soon. Therefore we are looking for a new apartment to rent in Amsterdam. If you know somebody, who might know somebody just send me a message.

The dish today is a real stay-at-home-dude girlfriend classic! Its our own creation and we prepared it so many times, but I never shared it. Try to get some fresh squid spaghetti if possible, so you can enjoy the real flavor! We have a nice fresh pasta place called “Il Pastificio” around the corner. It offers one of the best pastas I have ever tasted. If you are living in Amsterdam this is a must! This time they did not had any squid pasta, therefore we bought normal spaghetti. Serve the dish with dry Verdejo white wine and enjoy. Tastes like sun!

For 2 people you need:

PREP:  5
COOK: 20 min
LEVEL: easy


Fresh (squid) spaghetti /  250 g
Large white beans / 1 can 
Canned tomatoes / 1 can, high quality
Green paprika /  1
Red onion / 1 medium
Garlic / 1 clove
Olive oil / 3 tablespoons
Sea salt / a pinch
Pepper / a pinch

Optional: 
Fresh flat parsley / 2 tablespoons
Parmesan


Preparation:

1. Bring 3 – 4  liter salted water to a boil in a large pot. 
2. Meanwhile chop the onions and garlic and cut the green paprika in 1 x 1cm large squares. Strain the white beans. 
3. Take a large pan, add 3 tablespoons of olive oil and brown the paprika together with the onions for 5 min at medium heat.  Add garlic, the canned tomatoes and the large white beans. Let it simmer for another 10 min at low heat. Spice the sauce with pepper and sea salt. 
4. Cook the spaghetti in the large pot al dente and strain them. 
5. Take two large plates, add the spaghetti and cover it with sauce. Decorate with flat parsley 
Serve and Enjoy!
Your stay-at-home-dude.

Green cabbage with chickpeas, beetroot and bulgur

Hi Dudes,

today I paid another visit to our Bilder & De Clercq shop around the corner and discovered a nice vegetarian recipe, which I want to share with you today. This dish gets it’s typical flavour from a spice mix called “Ras el hanout”, which is originally from North-Africa. 



For 2 people you need:

PREP:  15
COOK: 20 min
LEVEL: easy


Bulgur /  100 g
Green cabbage / 0.5  
Chickpeas / 1 can
Feta / 150 g
Beetroot / 2 pre-cooked

Olive oil / 2 tablespoons
Ras el hanout / 1 teaspoon

Walnut oil / 4 tablespoons
Garlic / 1 clove
Red wine vinegar / 1 teaspoon
Sea salt / a pinch
Pepper / a pinch


Preparation:

1. Bring 1 liter water to a boil in a small pot, add bulgur and cook for 15 min. 

2. Meanwhile cut the cabbage and the beetroot in 1 cm thin slices.

3. Chop the garlic very fine and add it to a small bowl. Add the walnut oil, vinegar and spice up with salt and pepper. We will use this as a seasoning.

3. Take a large pan, add 2 tablespoons of olive oil and 2 tablespoons of water and stew the cabbage for 10 min at high heat. During the first 5 min cover the pan with a lid. The cabbage is ready, if it is tender and starts to get brown.  

4. Strain the bulgur and the chickpeas and add them to the pan with the cabbage.

5. Spice with pepper, salt and Ras el hanout. 

6. Take two soup plates and add the cabbage mixture from the pan and decorate with beetroot slices. Sprinkle with the seasoning and crumble the feta over it.

Enjoy!

Tandoori salmon with yogurt and Naan bread

Hi Dudes,

I am still alive and today I will post a new fresh recipe for all dudes out there! During the last months I was not thrilled about blogging anymore, and therefore I stopped. I also startet to work for three months full-time and went on a trip to Thailand, Laos and Cambodia together with my girlfriend. Therefore I spent many hours not staying-at-home anymore.

In January I continued to work part-time for an Australian company here in Amsterdam and started my own small business. Now I can spent again more of my lifetime based on my own priorities and decision. It feels good to be back at home and blog again. I also started to do freeletics again, but this is worth a different post and you are probably already starving. Here is a fine Bollywood-inspired recipe you and your girlfriend will like!

For 2 people you need:

PREP:  15
COOK: 6 min
LEVEL: easy


Salomon / 300 g
Naan bread / 2 

Greek yogurt / 250 g
Cucumber / 1 small
Tandoori paste / 2 – 3 teaspoons 
Red chili / 1
Coriander / 1 bunch
Lemon / 1
Olive oil / 4 tablespoons
Sea salt / a pinch
Pepper / a pinch


Preparation:

0. Preheat the oven by 180 °C. 

1. Cut the salmon in 6 pieces each 1cm thick and marinate with the tandoori paste.

2. Cut the cucumber in half. Get rid of the inner part with the seeds and cut the rest in small cubes. The inner part contains a lot of water and we do not want this water in the yogurt. Also remove the seeds from the chili and cut it in thin slices. Separate the coriander leaves from the stalk and put them aside

3. Add 2/3 of the chili and the cucumber cubes in a bowl to the yogurt. Spice up with salt, pepper and lemon juice.

4. Bake the Naan bread in the oven for 5 to 6 min. At the end preheat 2 plates in the oven.

5. Meanwhile Grab a big pan with 2 tablespoons of olive oil and brown the salmon for 1,5 min at medium to high heat on each side.

6. Cut the lemon in small slices. Place the bread on the preheated plates, add a little bit of olive oil, add yogurt, salmon pieces and decorate with coriander leaves, rest of the chili and lemon slices.

Enjoy!

Spaghetti with fennel and shrimps

Hi Dudes,

now I am back again in Amsterdam and I am proud to present a new easy recipe for you. Fresh ingredients – healthy and delicious! Now let’s get started.

For 2 people you need:

PREP:  10
COOK: 15 min
LEVEL: easy


Spaghetti / 250 g
Prawns / 200 g 
Red chili / 1
Garlic / 3 gloves
Fennel / 1
Lemon / 1 organic
Olive oil / 4 tablespoons
Salt / a pinch
Pepper / a pinch
Vegetable bouillon / 30 ml
Flat parsley / 1 bunch



Preparation:

1. Bring a big pot of salted water to a boil. Meanwhile slice the fennel, garlic and chili (remove the chili seeds if you don’t like it spicy). Chop the flat parsley and grate some lemon zest.

2. Cook the spaghetti 3 min less than shown on the packing for al dente. Heat up the bouillon and put it aside.

3. Grab a big pan with olive oil and brown the fennel for 2 min at medium heat. Add chili, garlic and fry for another 2 min. At the end add shrimps and lemon zest at high heat.

4. Add the spaghetti to the pan and deglaze with bouillon. Wait a minute until the water has been soaked by the pasta and spice up with salt, pepper and lemon juice. Add parsley at the end.

Eet smakelijk!

Fried rice noodles with prawns

Hi Dudes,

this recipe is inspired by Uli, who has taken his stay-at-home-dude kitchen apron all the way long to Shanghai. He visited a market and had dinner in a local restaurant. Thanks to Uli stay-at-home-dude now has the possibility to get abroad from time to time and be inspired by exotic dishes and recipes. The journey has just begun…










For 2 people you need:

PREP:  15
COOK: 10 min
LEVEL: easy



Sticky rice noodles / 250 g
Prawns / 200 g 
Tofu / 150 g           
Eggs / 2
                                  
Garlic / 2 gloves
Tamarind sauce / 4 tablespoons
peanut oil / 5 tablespoons
Fish sauce / 2 tablespoons
Soy sauce / 1 tablespoon 
Salt / a pinch
Pepper / a pinch
Bean sprouts / handful
Chilli pepper / 1 large
Lime / 1



Preparation:

1. Read how to prepare the noodles on the package. Some noodles have to soak in water first. 

2. Cut the tofu in small cubes and fry it with 1 tablespoon of oil in a wok until they are golden brown. Remove them from the wok. 

3. Add 2 tablespoon of oil and stir fry the eggs. Add the prawns together with copped garlic and soya sauce.

4. Now add the noodles, rest of the oil and put the tofu back in the wok. Add tamarind and fish sauce and salt and pepper. Mix everything and check the flavor. The tamarind sauce has a sour taste. The noodles should absorb all the sauce and be ready after 3 – 4 min. At the end of the cooking time add bean sprouts and mix them with the noodles.

5. Serve with slices of lime and chili pepper and enjoy!




Cheesecake with blood orange
Hi Dudes,

on my kitchen tour 2013 I also stopped by in Karlsruhe and prepared a very tasty cheesecake together with my aunt. I have never posted the recipe and therefore I do it today. The taste of the blood oranges fit perfectly to the cream cheese and the base made of chocolate cookies. My favorite cheesecake so far. 





PREP:  20
COOK: 45 min + 30 min
LEVEL: medium



Chocolate cookies / 135 g
Butter / 40 g

Cream cheese / 675 g
Sugar / 225 g
Vanilla sugar / 5 g
Wheat flour / 35 g
Sour cream / 75 g
Eggs / 3 small
Baking powder / 0.25 teaspoon

Blood Oranges / 3
Sugar / 2 tablespoons




Preparation

1. Take a round baking dish with a diameter of 20 cm and cover the bottom with baking paper. Crumble the cookies together with the butter and cover the bottom of the baking dish with the mixture. Preheat the oven at 175°C. 

2. Whisk the cream cheese, sugar and vanilla sugar for 3 min. Then add the wheat flour, baking powder, sour cream and the eggs and mix all ingredients until you get a smooth dough.

3. Fill the dough into the baking dish, place it into the oven together with an extra fireproof bowl filled with water. Bake the cake for 45 min at 175°C. After that continue baking for 30 min at 160°C. Let it cool down. 

4. Fillet the oranges and use the orange juice that is left to heat it up in a pot together with two tablespoons of sugar. Let it boil until you get a sirup and add the orange fillets at the end. Place the fillets on top of the cake and frost the cake with the sirup. 

Enjoy with whipped cream and a mint leaf.
Spaghetti-potatoes with dried tomatoes

Hi Dudes,

today I post an easy, but also a delicious dish. It is perfect if you don’t have much time for cooking.

For 2 people you need
PREP:  10 min
COOK: 15 min
LEVEL: easy

Spaghetti / 150 g
Potatoes / 4 medium sized
Dried tomatoes in oil / 80 g
Garlic / 1 claw
Vegetable bouillon / 750 ml
Olive oil / 1 tablespoon
Salt
Pepper
Preparation

1. Peel the potatoes and cut them in cubes of 2 cm. Bring them together with the vegetable bouillon to a boil. Cook for 15 min.

2. Meanwhile cut the tomatoes in thirds and slice the garlic. Grab a big pot and start to heat up 2 liter of water. At the end of the cooking time of the potatoes, start to cook the spaghetti 3 min less than shown on the packing for al dente.

3. Strain the potatoes, but keep the bouillon in an extra bowl. Take a big pan and start to brown the potatoes in oil for 5 min, than add the tomatoes and the spaghetti. Add a little bit of the bouillon (40 ml) and the sliced garlic to the pan. Stir and wait until all of the liquid has evaporated or has been soaked by the spaghettis. Repeat this ones more. Add salt and pepper and watch out that the spaghetti are still al dente. Pour away the rest of the bouillon or store it in the fridge.

Serve and enjoy!

Venison fillet with brussel sprouts and jerusalem artichoke (19)

Hi Dudes,

yesterday I have startet a new Facebook page that will be synchronized with this blog. The Facebook page is not meant to replace my blog, but to make it easier for me to share content. Visit my new page at www.stay-at-home-dude.com/facebook, like it if you want and stay updated.

Today I want to present a new recipe that I bought at a grocery store called “BILDER & DE CLERCQ”. I really like the concept of the store that is located just around the corner of our flat in Amsterdam. It provides recipes and all the ingredients in exactly the right quantities needed to prepare a dish. Forget about buying too much and throw away food. Every dish is presented on it’s own table. 14 different dishes are always available and each week three new ones are introduced.

(Source: BILDER & DE CLERCQ)

Beside the dishes the store also offers wine, fresh bread and a selection of other products. You can also go there just to have a cup of coffee. Visit the store www.bilderdeclercq.nl and take a look at the products they offer.

(Source: BILDER & DE CLERCQ)

I was really excited to try out one of the recipes. So yesterday I went to the store and bought a dish. I selected “Venison fillet with brussel sprouts and jerusalem artichoke” especially because I never had jerusalem artichoke. The following images show what I bought and how the products are wrapped.

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

Venisson fillet / 2 x 250 g
Brussel sprouts / 300 g
Jerusalem artichoke / 350 g

Thyme / 2 sprigs
Garlic / 2 cloves
Butter / 2 tablespoons
Olive oil / 5 tablespoons
Port wine / 100 ml
Sea salt / 1 teaspoon
Pepper
Preparation
1. Heat up the oven at 180°C. Wash the vegetables and cut the Jerusalem artichoke in half. Take an ovenproof dish and add the sprouts, artichoke, mashed garlic, thyme sprigs and 4 tablespoons of olive oil. Spice with pepper and sea salt and mix all together well. Place the dish in the oven for 30 min. 
2. Take the meat out of the fridge and put it aside on a plate so it can adapt to room temperature. Start to brown the fillets steaks 10 min before the vegetables are ready. 
3. Add 1 tablespoon olive oil and 1 tablespoon butter to a big pan. Heat it up and fry the fillets at high temperature for 2 to 3 min from each side. Remove the steak from the pan and wrap them in aluminum foil and put them aside. 
4. Deglaze the pan with port wine and add the rest of the butter. Let it boil down till the sauce is reduced and thick. Spice up with salt and pepper. 
5. Serve on preheated plates and enjoy together with red wine. 

It’s a delicious dish and we really enjoyed it. In my case the vegetables have been a little bit too long in the oven. Shame on me;-). Enjoy!

Fried rice with shrimps (18)
Hi Dudes,

today my all new stay-at-home-dude flyers have arrived! So now I am ready to spread out the word.

This year I start with a traditional dish from Thailand. Fried rice with shrimps is always nice. If you prepare the rice an hour before you start cooking, the rice has cooled down and has a better texture.

For 2 people you need

PREP:  25 min
COOK: 5 min
LEVEL: easy

Jasmine rice / 1 cup
Eggs / 2
Shrimps / 12 
Garlic / 2 gloves
Spring onion / 2
Soy sauce / 2 teaspoons
Oyster sauce / 2 teaspoons
Oil / 1 tablespoon
Tomato / 1 medium
Cucumber / 1 small
Lime / 1
Pepper / a pinch
Thai chili / 2
Fish sauce

Preparation

1. Wash the rice and add 1 cup of rice with 1.5 cups of water in a pot. Close the lid and bring it to a boil and simmer at low temperature for 15 to 20 min. Check the bottom of the pot for water. If all of it has gone the rice is ready.

2. Wash and prepare the vegetables. Finely chop the garlic, slice the chili and spring onions. Cut the tomato and cucumber in slices. Wash the shrimps and dry with kitchen paper.

3. Use a wok or a big pan at high temperature, add oil and eggs. Stir the eggs, add garlic and shrimps.
Stir-fry for 2 min than add rice, soy and oyster sauce.

4. After 2 min add spring onion and serve it with slices of tomato, cucumber and lime on a plate. Fill a small bowl with fish sauce and add the chopped fresh cilii.

ทานให้อร่อยนะ

Hi Dudes,

I have arrived in Schwäbisch Hall, my final destination on my kitchen tour 2013. Feels good to come back home to the city were I was born. The last event took place at a LAN party at Jochen’s place. It felt like being transported back to the past, playing old school games, hanging out with friends and staying up all night long. Because we were 14 people, I decided to prepare lasagne. As dessert I made vanilla ice cream with raspberries and roasted almonds. I think everybody enjoyed it.

At the end of my tour I wish everybody a happy christmas and some pleasant days with your families. On my tour I have thought about a couple of new ideas for my blog for 2014. Many thanks again to all hosts and all the support on my tour. It was a trip I will never forget.