Tag Archives: dutch

Gevulde Broodjes

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Gevulde Broodjes

The recipe that I am sharing with you today is one of my most favorite of our family recipes.  They’re called Gevulde Broodjes.  Translated from Dutch, it means stuffed buns.  It’s one of those dishes that I like to prepare because it reminds me of my most fondest childhood memories.  Many years ago my Oma used to make these for my sister and I whenever we visited her home.  The filling for these little rolls is the same as the filling that she used to make for her kroketten (croquettes).  Kroketten is another recipe that I need to share one day soon!

Gevulde Broodjes are small fist sized dinner rolls that are hollowed out and stuffed with a warm beefy filling.  They are generally served as a snack but I have also made them for lunch or even dinner.  Last summer my Uncle Boebi made a large batch of these rolls to share with our family.  Within a few short minutes, the Gevulde Broodjes were gone. Scarfing the rolls is probably a better word to describe what happened.  That was the only time over the entire weekend with the family that there was near complete silence in the home.  Silence because everyone was quietly devouring the rolls :).  My family loves these little beef rolls and I hope that you do too.  Enjoy!  Tessa

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Slice the top off of the roll…

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Gently hollow out the roll.  Save the crumbs for another dish…

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Stuff the rolls with beef mixture and replace the top.  Now they’re ready to warm up and serve!

Ingredients:

  • 1 1/2 pounds ground beef
  • 1 cup white onion (minced)
  • 1 cup celery leaves and stems (minced)
  • 2 Tbs butter
  • 2 chicken bouillon cubes
  • 2 tsp garlic paste
  • 1 1/2 tsp ground coriander
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp white pepper
  • 1/3 cup flour (use more if needed)
  • 2/3 cup water (use more if needed)
  • salt to taste
  • 12 soft french bread dinner rolls

Melt butter in a large frying pan.  Cook onions and celery on medium heat until onions are translucent, taking care not to brown the mixture.  Add ground beef and mix well and cook for a few minutes until nearly done and the beef is finely crumbled.  Drain any grease out of the pan.  Add chicken bouillon cubes, garlic, coriander, nutmeg, and white pepper.  In a separate bowl, \whisk together the flour and water until there are no lumps.  Add flour mixture to beef mixture and cook for about 15 minutes, constantly stirring until the flour taste is gone.  Add additional flour and water if needed.  Taste and correct your seasonings and remove from heat.

Meanwhile, preheat your oven to 350 degrees.  Start cutting the tops off the dinner rolls and set the tops aside.  Using your fingers, gently remove the center of the rolls.  Be sure to leave 1/2 inch of bread on all sides of the roll.  Do the same for the tops of the rolls also.  Do this until each of the rolls have been hollowed out.  Fill each roll with about the beef mixture and add back the tops.  Place rolls in a baking pan, cover with foil and bake until warmed through.  Serve with good quality yellow mustard.

Kip Smoor

The past couple of weeks at my work has been crazy busy.  I manage a small finance department and we have been working feverishly on our year end financial statements.  To top it off,  we are also preparing for a group of auditors who will be visiting us in just a few sort weeks.  And, I am sorry to report that we are still not ready.  As a result, I am a bit frazzled.  No wait… I am really frazzled.  I look at it this way, stressful situations require some serious comfort food.  In my opinion, my family’s recipe for Kip Smoor is the perfect dish for such occasions.  Some people prefer chocolate, some  people prefer macaroni and cheese.  I prefer Kip Smoor.  Then, of course,  chocolate…

This Kip Smoor recipe has been a much loved family recipe for well over 50 years.  My Oma would make this for my sister and I when we were just little girls.  Kip Smoor is a simple braised chicken that is slow cooked with white onion, garlic, fresh grated nutmeg, cloves, Indonesian soy sauce and fresh tomatoes.  We like to serve it ladled over a scoop of fluffy white jasmine rice and with cool crisp cucumber slices on the side.  Enjoy!  Tessa

Ingredients:

  • 4 pounds or about 10 pieces chicken (preferably thighs)
  • 2 Tbls. butter
  • 2 cup white onion chopped
  • 1 cup fresh tomatoes (quartered)
  • 4 – 5 cloves garlic minced
  • 8 whole cloves
  • 4 Tbls. Indonesian Soy Sauce
  • 1 tsp. ground coriander
  • 1/4 tsp. white pepper
  • chicken broth (about 3 cups or enough to cover the chicken
  • 1 chicken bouillon cube

Melt butter in a large pot and add the chicken.  Cook chicken until a light golden color or about 10 minutes.  Drain the oil out of the pot.  Add the onions and cook for an additional 5 minutes.  Add remaining ingredients and simmer on low (uncovered) until tender and the liquid is considerably reduced.  Note:  I like to cook the chicken for well over an hour until it is ready to fall off the bone.  Serve with white rice and sliced cucumbers.

If by a remote chance that you have leftovers, be sure to pack some for your lunch tomorrow or if you want, remove the chicken from the bones and make some Nasi Goreng (Indonesian Fried Rice).