Fred von Vegesack



One-Pot-Pasta mit Champignons, Zucchini und Erbsen.


500 g Champignons

2 Zucchini

2 Knoblauchzehen

1 Bund Thymian

500 g Linguine

150 g Erbsen (tiefgefroren)

1125 ml Wasser

Salz, Pfeffer

100 g Crème Fraîche

Parmesan, nach Belieben


  1. Die Champignons in Scheiben schneiden. Die Zucchini längs vierteln und dann in Scheiben schneiden. Die Knoblauchzehen schälen und in Scheiben schneiden. Die Thymianblätter abstreifen.
  2. Die Linguine mit den Champignons, den Zucchini, den Erbsen, dem Knoblauch und dem Thymian in einen großen Topf geben. Das Wasser hinzugießen. Mit Salz und Pfeffer würzen.
  3. Das Wasser zum Kochen bringen und etwa 8 bis 10 Minuten köcheln lassen. Dabei immer wieder umrühren, damit die Zutaten nicht am Topfboden kleben bleiben.
  4. Parmesan und Crème Fraîche dazugeben und die Pasta auf Tellern anrichten.

 One-Pot-Pasta mit Tomaten und Basilikum.


500 g Cherrytomaten

5 Knoblauchzehen

1 Zwiebe

l500 g Spaghetti

1 Bund Basiliku

3 EL Olivenöl

1200 ml Wasser

Salz, Pfeffer, Chilipulver



  1. Die Cherrytomaten halbieren oder gegebenenfalls vierteln. Die Knoblauchzehen schälen und in feine Scheiben schneiden. Die Zwiebel schälen und würfeln.
  2. Die Spaghetti mit den Cherrytomaten, der Zwiebel, dem Knoblauch, dem Basilikum und dem Öl in einen großen Topf geben. Das Wasser hinzugießen. Mit Salz, Pfeffer und Chili je nach Belieben würzen.
  3. Das Wasser zum Kochen bringen und etwa 7 bis 8 Minuten köcheln lassen. Dabei immer wieder umrühren, damit die Zutaten nicht am Topfboden kleben bleiben.
  4. Die Pasta auf Tellern anrichten und etwas Parmesan darüber streuen.      

 Tuna Casserole

1 (12 ounce) bag egg noodles
1 can condensed cream of mushroom soup, not diluted
1/2 cup milk
1 (7 ounce) can tuna, drained well
1 cup of cooked frozen peas or 1 cup canned peas, drained
1 cup crushed potato chip
1 Prepare egg noodles as directed on package; drain and rinse.
2 Preheat oven to 375 degrees.
3 Combine soup and milk and mix well.
4 In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
5 Turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips.
6 Bake for 25 minutes or until bubbly.

 Broccoli and Garlic Pasta

1 cup chicken broth
1/2 teaspoon dried basil
2 garlic cloves, minced
3 cups broccoli florets
4 1/2 cups hot cooked penne
1 tablespoon lemon juice
parmesan cheese
black pepper (to taste)

1 In a large skillet, combine broth, basil, pepper, garlic and broccoli. Bring to a boil.
2 Cover and cook over low heat for 3 minutes or until broccoli is tender crisp.
3 Add hot cooked pasta and lemon juice. Toss to coat. Serve with cheese.

 Zucchini Beef Skillet

1 lb ground beef
1 chopped onion
1/2 chopped pepper
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon chili powder
3 cups sliced zucchini
1 (14 ounce) can diced tomatoes
1/2 cup water

1 Saute onion and pepper.
2 Add ground beef and brown.
3 Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender.

Dulce De Leche

BBQ Bacon Sushi

 Chicken Salad

5 to 6 Boneless Skinnless Chicken Breasts
Sweet Pickle Relish
Celery (I used 3 to 4 stalks)
pinch of salt
pinch of sugar if you like it sweeter

Boil the chicken and let cool.
Dice the chicken up and add the other ingredients.
Refrigerate and enjoy!!!

Omelett mit Hack-Porree-Füllung

Zutaten pro Person:
250 g Porree (Lauch)
1 TL Sonnenblumenöl
100 g Hackfleisch
50 g Vollmilch-Joghurt
2 Eier

Lauch in Ringe schneiden und Hackfleisch ca. 6min anbraten, nach 4min Lauch dazugeben, würzen, Joghurt einrühren und noch einmal aufkochen lassen.
Für das Omlett die Eier verquirlen und salzen, Pfanne mit ca. 25cm erhitzen und die Eier darin anstocken lassen.
Omelett auf ein Teller geben und mit Hack-Porree füllen.

Cheesy Gnocchi with Peas and Ham.

1 packet fresh gnocchi

2 tablespoons olive oil

1 small onion, finely chopped

3 small ham steaks, diced

1 cup frozen peas

300ml pouring cream

1 tsp chicken stock powder

1 cup grated tasty cheese


Half fill a large pot with water and bring to the boil.

Meanwhile place a large frying pan over high heat. Add the oil, the chopped onion and diced ham. Fry until the onion is soft and the ham is beginning to brown. Add the peas to the pan and stir until heated through.

Once the pot of water is boiling add the gnocchi and cook until the gnocchi come to the surface of the water and the water begins to boil again. Drain and set aside.

Pour the cream into the ham and peas along with the stock powder and simmer until the cream is reduced by half. Add the drained gnocchi to the pan and stir through. Switch off the heat and stir through the cheese. Let it sit for a couple of minutes so the cheese melts.

Chicken Cacciatore

• 1 pound boneless skinless chicken breast, cut into small chunks
• 1 Tbsp olive oil
• 1 cup onions, diced
• 1 medium green pepper, cut into strips
• 1 medium yellow pepper, cut into strips
• 1 medium zucchini, sliced, skin on
• 1 medium yellow summer squash, sliced, skin on
• 29 oz canned stewed tomatoes
• 1 Tbsp ground basil
• 1 tsp ground oregano
• 1 tsp minced garlic
• ½ tsp salt
• Grated Parmesan cheese for topping

Salt and Pepper Chicken pieces.
Heat Olive Oil in a large skillet, and then add Chicken. Brown Chicken on each side (approx 5 min.)
Add all the veggies and seasonings and simmer for about 20-25 minutes.
Serve over your choice of linguini, fettuccini, or spaghetti.
Top with grated parmesan cheese.

Bacon Wrapped Jalapeno Stuffed Chicken


  • 4 small chicken breasts, pounded thin
  • salt and pepper to taste
  • 4 jalapenos, diced
  • 4 ounces cream cheese, room temperature
  • 1 cup cheddar cheese, shredded
  • 8 slices bacon


  1. Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
  2. Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
  3. Bake in a pre-heated 400F oven until cooked, about 25-35 minutes.


KFC Style Gravy

4 tbsp. butter or shortening
5 tbsp. flour
1/4 tsp. sage – OPTIONAL
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 beef boullion cube
1 chicken boullion cube
2 cups water

Boil the water and add bouillon cubes; stir until dissolved. Set aside.

Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.

Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.

Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.

Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.

Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.

Serve while hot.

 Bacon Wrapped Onion Rings

Ham Casserole

1 cup potato, cooked and cubed
1⁄2 cup chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
1 1⁄4 cups milk
1⁄2 cup shredded swiss cheese
2 cups cubed cooked ham
1 cup soft breadcrumbs

Preheat oven to 400 degrees F.
Cook onion in butter.
Blend in flour, salt, and pepper.
Add milk slowly, stirring continuously, cook until thick.
Remove from heat.
Add cheese and stir until it melts and is well blended.
Add ham and potatoes and mix together.
Pour into a casserole dish, sprinkle with crumbs.
Bake at 400 degrees F for 30 minutes.






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