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Dinner & sides Dude Food Tuesday

Dudefood Tuesday: Happy birthday for the Misses!!

Savory pie with parsnip |

Today is one of those special days. Not only because it is Dude Food Tuesday (very, very special!!!), but it’s also the birthday of the one and only Misses, my Misses that is. Hurray!!! Hurraay! Rejoice and wave your flag!
I like birthdays because they are paramount to pastries, cakes, soft drinks, chips, peanuts and of course deep fried snacks!
This morning I already made the birthday shopping list, with all the necessities for a successful birthday. I was especially pondering which deep fried snacks to buy because the deep fried snacks shouldn’t be taken lightly at any birthday.
Savory pie with parsnips and green asparagus |

On my list where some staple birthday things like: Pastries, Pie (3 flavours), chocolate (to serve next to the pastries and coffee), chips (8 flavours), some nuts (6 varieties) and not to forget the choco dipped peantus and choc dipped raisins.
Besides this I had thought of the following things: cheese, some sausages (chorizo, salami, pastrami), crackers, salmon and the deep fried snacks (four mega packs to be on the safe side).
For beverages my shopping list contained: a few crates of beer, boxes of wine, sweet liquors, soft drinks (5 flavours). And of course a giant box of donuts; just for the fun of it.
But somehow I kept the feeling that I was missing something important on my list and so I showed the list to the Misses and asked her: “I ain’t missing something. Am I?”
This turned out to be a fatal mistake.

Savory pie |

The Misses scanned the shopping list and her face grew darker by the second. When she reached the end of the shopping list she had the looks which made me realize why hurricanes are always given female names. She grabbed a pencil and eagerly started striping off my groceries and started adding some stuff at the bottom of my list. When she handed the shopping list to me again I saw a blur of stripes (through my wish list) and dangling under all this strike through goodness, she had added only vegetables.
I choked and stammered: “But? But, why? It’s a day for feasting isn’t it??”
She answered bluntly: “It is MY birthday and I want vegetables. And I am getting old.” The looks on her face told me that this conversation was over (that is, if you know whats good for you).
I stepped outside, shoulders hanging, and murmured: “You are getting old when you have to pay more for the birthday candles on your cake than for the cake itself.”
When I had reached the store I had come up with a nice combination of a good birthday treat and still honoring the vegetable wishes of the Misses. I decided that I would bake her a vegetable birthday cake.

And when I entered the living room with my (almost) all veggie birthday cake, whilst loudly singing ‘happy birthday’ (real men just sing louder when they sing out of tune), the face of the Misses brightened up completely. While the Misses blew out the candles on the cake she asked me: “I am getting old. Don’t you think so?”
I cut the cake gave her a big slice and answered: “You are still young my dear. You’re just getting more memories.”.

Happy birthday, Darling


Savory pie with parsnip and asparagus

A nice and comforting vegetable pie with parsnip and some bacon for that crunch and salty extra

  • Author: Tom Gerrets
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Category: sidedish


  • 8 small sheets of frozen puff pastry
  • 1 parsnip, cut in thin slices
  • 1 leek, cut in small rings
  • 1 red chili, deseeded and finely chopped
  • 125 gr green asparagus tips
  • 150 gr diced bacon
  • 3 eggs
  • 15 ml cream (just a little bit)
  • 1/2 tsp powdered paprika
  • 1 tsp dried thyme
  • 1 tsp onionpowder
  • butter
  • salt n peppa


  1. Preheat the oven to 180°C. Let the sheets of puff pastry defrost for five to ten minutes. Cut 2/3 of the asparagustips in pieces of appr. 2 cm and keep the other asparagus tips whole for decorating the cake. Melt the butter in a frying pan and briefly cook the rings of leek and pieces of asparagus in. Cook the parsnip for about 5 min in boiling water and in the last two minutes throw in the whole asparagustips. Drain the parsnip and asparagustips and let them cool off under a cold tap. Bake the diced bacon in a frying pan until crisp.
  2. Cover the bottom and side of a round and flat pie tin with the defrosted puff pastry. Make sure you press the puff pastry well into the sides of the pie tin, so it covers all of the inside of the tin and make some tiny holes in the pastry with a fork. Blind bake the pastry for 15 minutes. When you need instructions for blind baking, click here and look over step 5 in the instructions. for a step by step manual
  3. Whisk the eggs with the cream, tyme, powdered paprika and onion an sal n peppa. Take the pie tin from the oven and after a brief cooldown, cover the bottom with the parsnip slices. Distribute the leek/asparagusmix, diced bacon and chopped chili evenly in the pie tin and pour beaten eggs over the pie filling. Be sure that the egg mixture fills up all holes between the veggies
  4. Finish the pie with a garnish of the whole asparagustips and perhaps some additional slices of parsnip and then put the pie in the oven for about 25 min. Get the pie out of the oven when all of the whisked egg is solidly set an let it cool off for about five minutes
  5. Cut the pie into 8 even pieces and serve as a sidedish.


About the author

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;)

After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes.
With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.


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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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