Hi Dudes,

on Friday I arrived in Stuttgart and stayed in the kitchen of Dani and Bernie. Domi joined the kitchen team and we had a relaxed evening with a lot of good food and drinks. A big thank you for hosting this event!

We prepared a 3 course menu starting with a “Flädlesuppe“, a swabian soup made of bouillon and pancake stripes, and followed by the main dish trout with herbs and ricotta-spinach dumplings.
As dessert we made baked apples with vanilla ice cream. After the dessert Bernie offered a selection of different whiskies.

Hi Dudes,

now I am back again in my old shared flat in Konstanz. Feels good to come back. I spent more than 2 years in this flat together with Marc and Eric. So today I will cook in  a kitchen I am used to. Let’s see how it works out and how the results are. 
But first I take a walk trough the old city center and the christmas market. Than I will meet Andre to buy all the ingredients for dinner. Unfortunately, it’s so foggy that I can not take good pictures. Instead I add some of my photo library. Stay tuned for the kitchen story and the recipes. 

And here is what we prepared for dinner in Konstanz. We startet with a fennel-curry soup with salmon, followed by an Indonesian style grilled chicken with lemon-chili crust and tagliatelle, chicory and parsnip. For dessert I prepared apple-blueberry cream with almond crumbles.

We had a good time together and I thank Marc and Patrick for hosting this dinner. Also many thanks to Andre and Andre for joining the action. It was a nice to have you all around. I decided to add the preparation of every dinner, when I have reached my parents place. Tomorrow I will head on to Stuttgart. Be ready!

Hi Dudes,

yesterday I arrived in the charming city Freiburg. I have spent here 12 months at the Fraunhofer ISE working on my thesis and as a research assistant. I had so much good memories when I arrived with the bus from Karlsruhe. For me Freiburg is one of the most livable city in Germany! I climbed the Münster of Freiburg, walked through the city and drove on the mountain “Schauinsland”.  On its peak we had an amazing view into the valley and the winter sunset.

Together with Matze and Jan we cooked in Jan’s kitchen. Our plan was to watch the latest Warren-Miller’s ticket to ride skiing movie (www.skitheworld.de) at the CinemaxX Freiburg at 8 pm. The movie was the perfect inspiration for the winter season that has just begun. Because of this we did not had much time to prepare food.

But luckily, I brought some pieces of the cheesecake from Karlsruhe with me. As a main dish we than prepared a pistachio-risotto with fish and vegetables. It was the shortest kitchen-stay on my tour.

Jan opened a premium bottle of rum called “Tres hombres” and we enjoyed it while cooking. The rum is shipped by a sailing ship without engine, from the Caribbean to Europe! An Austrian and two Dutch dudes are running this type of cargo transport and sail across the Atlantic since 2010. What a great story.

The risotto we prepared was ok, but we left out the Fennel seeds and lavender. Perhaps of this I missed a little bit of flavor. Also adding parmesan is not mentioned in the recipe, but could be a nice idea. I will try to improve it when I prepare it again.

Thanks to Jan and Matze for being such nice hosts!

For 4 people you need: 
Vegetable bouillon / 900 ml
Saffron / 0.05 g
Onion / 1
Olive oil / 4 tablespoons
Risotto rice / 300 g
White wine / 150 ml
Fennel seeds / 2 teaspoons
Lavender flowers / 1 teaspoon
Vanilla pod / 0.5
Garlic / 2 claws
Orange zest
Pistachios / 80 g
Chili flakes
Red mullet or zander fillet / 400 g
Olive oil / 2 tablespoons
Fennel / 1
Chicory / 1
Sea salt

Hi Dudes, 
on monday I arrived in Karlsruhe. In 2002 I spent a couple of months in Karlsruhe and did an internship at Siemens and a small software company. So I am quite familiar with the city and made a short trip to the “Karlsruher Schloß” taking photos. Again with sunshine and blues skies – I am really lucky with the weather. I hope it goes on like this. 
I stayed for a couple of hours at my aunts place and she prepared a nice “Wurstsalat” – hmm yummy. After this we baked a cheesecake with red oranges
In the evening I traveled further to Ina and Andre.  There we made a pumpkin-paprika soup with garlic croutons and spinach-gnocchi with roasted pumpkin and spinach. I have never prepared homemade gnocchi before, I think it has worked quite well. Maybe a little bit more salt for the dough next time. As dessert we had a piece of the cheesecake we prepared at midday. You can find the recipes between the pictures below.  
We spend a cozy evening with wine, good food and music. Many thanks to my aunt Annedore and Ina and Andre for being great hosts on my tour. Next stop: Freiburg

For 3 people you need:

Pumpkin-paprika soup with garlic croutons

Paprika / 2 red small
Pumpkin / 300 g 
Vegetable bouillon / 450 ml
Cream / 50 ml
Cocos milk / 50 ml
Curry powder / 0.5 teaspoon
Garlic / 1 claw
Cinnamon bark / 1
Vanilla pot / 0.5
Butter / 20 g
Chili powder
Olive oil / 1 tablespoon
Flat parsley / 1 tablespoon
Galgant or ginger
Toast / 25 g
Olive oil / 2 tablespoons
Garlic / 1 claw

Spinach-gnocchi with roasted pumpkin and spinach

Spinach / 250 g
Pumpkin / 200 g
Potatoes / 200 g, floury
Wheat flower / 75 g
Egg / 1
Sage leaves 
Butter / 50 g
Parmesan cheese
Pine seeds

Hi Dudes,

yesterday I arrived in Frankfurt. Again with great weather! Lars picked me up at the train station and showed me the most interesting places in Frankfurt. The view on top of the main tower was incredible!


I have spent a good time in Frankfurt. After visiting the city center and the christmas market we started to prepare a 3 course menu in the evening. Lars and Uli helped me to cook and we had so much fun taking pictures, drinking wine and enjoying dinner.  Starter was a tomato soup with prawns, followed by the main course chicken in sherry sauce with rice, fennel, zucchini and parsnips. As dessert we prepared Kaiserschmarrn – a very popular dessert and I think it originally comes from Austria. Many thanks to Lars and Uli for being such good kitchen host. You really helped to make this special.

For 3 people you need:
Tomato soup with cinnamon and prawns

Onion / 1 small
Olive oil / 40 ml, mild
Vegetable bouillon / 375 ml
Garlic / 1 claw
Tomatoes / 525 g, canned
Basilcum / fresh
Cinnamon bark / 1
Chili flakes
Sugar / 1 teaspoon

Toast / 1.5 slices
Butter / 2 tablespoons
Cinnamon bark / 1

Prawns / 3 à 30g 
Olive oil / 1 teaspoon
Lemon zest / a pinch, organic
Orange zest / a pinch, organic
Sea salt 
Chili flakes

Chicken in sherry sauce with rice, fennel, zucchini and parsnips

Chicken / 3 x breast, 3 x wings
Rice / 1 cup, medium
Fennel  / 2
Zucchini / 1
Parsnips / 2
Paprika powder / 1.5 Tablespoon
Onions / 2 small
Paprika / 1.5 yellow small
Garlic / 2 claws
Sunflower oil 
Sherry / 200 ml
Chicken bouillon / 150 ml

Wheat flower / 120 g 
Milk / 250 ml
Eggs / 4
Vanilla pod / 1
Lemon / 1, organic
Butter / 4 tablespoons
Salt / a pinch
Sugar / 3 tablespoons
Rumrosinen / 1 tablespoon

Almonds / 1 tablespoon

Hi Dudes,

I have just arrived in Düsseldorf, my first place to stay on my kitchen tour. Sebo has invited me to stay in his kitchen and prepare a stay-at-home-dude dining experience. After a walk through the old city center of Düsseldorf and the christmas market, I moved on to the nice Rine promenade – the weather is cold with blue sky and sunshine and big ships are shipping on the river. I spent 15 months working in Düsseldorf and I really love this city and the people!

Tonight I will prepare a variety of spanish tapas. I will post the ingredients and the pictures tomorrow after my hangover. Stay tuned!


My hangover has last longer than I expected. I had a really nice time in Düsseldorf and say a big thank you to the kitchen hosts Sebo (with Anna and Torben) and Dirk! Sebo and Torben have designed a stay-at-home-dude t-shirt for the event in Düsseldorf that shows the skyline of the city – amazing!

Tapas on Friday were a big success.
Next day, together with Dirk, we prepared chicken breast with leek-tarragon sauce and pasta. First time I used tarragon and we liked it.

For tapas for 4 people you need:
Bacon wrapped Dates

Bacon / 12-15 slices
Dates / 12 – 15
Olive oil / 50 ml
Garlic / 2 claws

Tortilla española
Olive oil / 2 tablespoons
Potatoes / 2 big
Onion / 2 small
Eggs / 4
Paprika powder / a pinch

Gambas in garlic chili oil
Gambas / 400 g 
Olive oil / 6 tablespoons
Garlic / 2 claws
Vanilla pod
Cinnamon bark
Lemon juice / 2 teespoons
Sherry / 2 tablespoons, medium dry
Red peppers / 1

Meat balls and potatoes in Sherry-sauce
Minced meat / 500 g (50/50)
Bread crumbs / 0.5 cup
Flat parsley / 3 tablespoons
Garlic / 2 claws mashed
Sweet paprika powder / 2 tablespoons
Olive oil / 2 tablespoons
Butter / 30 g
Onion / medium 
Sweet paprika powder / 1 tablespoon
Wheat flower / 1 tablespoon
Sherry /  8 tablespoons, dry
Chicken bouillon / 250 ml
Potatoes / 10 small 
Flat parsley / 3 tablespoons

Almond-lemon cake
Butter / 125 g
Sugar / 1 cup
Eggs / 4 
Lemon juice / 5 tablespoons
Wheat flower / 140 g
Baking powder 
Grained almonds / 280 g
Lemon zest / 2 lemon
Lemon / 2 organic
Water / 8 tablespoons 
Sugar / 0.5 cup
The preparation follows as soon as possible. 

Chicken breast with tarragon sauce and pasta
For 2 people you need:

Chicken breast / 2 à 150 g
Wheat flower / 50 g
Butter / 30g
Leek / 1
White wine / 150 ml
Chicken bouillon / 150 ml
Cream / 30 ml
Tarragon / fresh leaves
Pasta / 250 g

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!