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
Breadcrumbs
Mustard / 1 tablespoon
Caraway seeds / a pinch
Chili flakes / a pinch
See salt
Pepper
Oil
Hamburger buns / 4 small or 2 large
Mayonnaise
Maille mustard à l’Ancienne
Gherkins
Some lettuce leaves
Cheese
Beefsteak tomato
Preparation: 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.
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
Dampfnudeln
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
Salt
Pepper
Nutmeg
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!
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!
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
Preparation:
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.
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
Pepper
Sugar / 0.5 teespoon
Chili / 1 dried small
Preparation
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.
Enjoy!
Thanks to Bibi and Tom for being our guests and having a nice dinner together.
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
Pepper
Salt
Fresh Basil leaves / 2 tbsp
Parmesan
Preparation:
– 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.
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
Preparation:
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! Enjoy!
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
Preparation
– 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.
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).
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!
for my hand blender. Just blend it for a couple of seconds. Fill it in a small bowl and put it aside.
