Tag Archives: family recipe

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.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken Satay.  Now close your eyes and repeat after me.  Saa-taay…  While you are saying it, just imagine hot, juicy, succulent, flavorful barbecued chicken on bamboo skewers drizzled with peanut sauce.  Close your eyes and say it again.  Saa-taay…

Did I just catch you drooling?

If you have never had satay before, satay is an amazingly flavorful barbecued dish that is generally of Southeast Asian origin.  It is prepared with many different ingredients such as chicken, beef, shrimp, lamb, fish, pork, goat and even tofu.  One of my favorite ways to prepare satay is with chicken.  I like to use bits of boneless, skinless chicken thighs marinated for several hours in coconut milk, Indonesian soy sauce and a variety of spices.  I then thread the chicken on to the skewers and cook them on the barbecue.

I like to serve my Chicken Satay with my homemade peanut sauce or drizzled with sweet chili sauce or sriracha.  I also serve it with a scoops of fluffy jasmine rice and fresh sliced cool cucumbers for garnish.  I also make sure that there’s plenty of sambal oelek on the side for those who love fiery hot food.  Makes 10 -12 skewers.  Enjoy!  Tessa

Ingredients:

  •  1 1/2 pounds boneless skinless chicken thighs cut into 1″ cubes or strips
  • 1/2 cup coconut milk
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 2 tsp Indonesian soy sauce
  • 1 – 2 tsp minced garlic
  • pinch of red pepper flakes or sambal oelek (optional)
  • 1/2 tsp salt (or to taste)

In a medium sized bowl whisk together all the ingredients except for the chicken.  Once the marinade has been blended, add the chicken and toss well to coat.  Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.  Take 10 -12 bamboo skewers and soak completely in water while the chicken is marinating.  Soaking the skewers in water prevents the skewers from burning off while the satay cooks on the barbecue.

Thread chicken onto the skewers and cook on medium hot barbecue or grill pan until the juices run clear or the chicken reaches 170 degrees Fahrenheit.  Toss any remaining marinade.  Do not brush it on the chicken while cooking and do not even think about reusing it.  Pay attention and turn your skewers occasionally for even cooking.  Be sure not to over cook or under cook the satay.  Makes 10 -12 skewers.