Stay-at-home-dude Kitchen Tour 2013 - Frankfurt

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!

Update:

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

Salt 

Pepper

Sugar

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

Salt 

Pepper

Kaiserschmarrn

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

Stay-at-home-dude Kitchen Tour 2013 - Düsseldorf

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!

Update:

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

Salt 

Pepper

Tortilla española

Olive oil / 2 tablespoons

Potatoes / 2 big

Onion / 2 small

Eggs / 4

Paprika powder / a pinch

Salt

Pepper

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

Salt 

Pepper

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

Cream 

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

Salt

Pepper

Wiener Schnitzel with potato salad (017)

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

Salt 

Pepper

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

Salt 

Pepper

 

Preparation

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!

Thai fish soup (016)

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

Preparation

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!

Pumpkin burger à l'Ancienne (015)

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.


4. Toast the buns and start to build your burger!

Enjoy!