Homemade Buns with Meatballs and Spicy Coleslaw
Homemade Buns with Meatballs and spicy Cole slaw Its spring, nice green grass, flowers and new life everywhere. That's what's supposed to happen during this season, but not in Nova Scotia. Yes there is still snow on the ground,...
Its spring, nice green grass, flowers and new life everywhere. That's what's supposed to happen during this season, but not in Nova Scotia. Yes there is still snow on the ground, and yes it's depressing. That's why I thought hey; what about packing a picnic basket and some tea and head down to the beach. Just to get a little bit of the spring feeling. So I was thinking about a nice healthy snack to take. I have a very good recipe for crusty whole wheat buns, which go perfectly with homemade meatballs and a Spring like spicy coleslaw.
Sunflower seed rolls
- 1 ½ cups of lukewarm water
- 2 tsp dried yeast
- 2 ½ cups white flour
- 1 ½ cups of whole wheat bread flour
- 1 ½ tsp salt
- 1 egg (beaten)
- 5 tbsp sunflower seeds
- Pour ½ cup of lukewarm water into a small bowl. Sprinkle in the yeast and stir gently until dissolved. Set the yeast aside for 5 minutes, to activate.
- Put both types of flour and salt into a large mixing bowl and mix together. Make a large hole in the center.
- Pour the yeast and most of the remaining water into the hole and gently stir in the flour. Stir in the rest of the water, if necessary, to make a soft dough.
- Turn the dough out onto a floured work surface. Knead for 10 minutes until smooth and shiny. Put the dough in a clean bowl and cover it in a tea towel.
- Leave to rise for 1 ½ -2 hours, until it has doubled in size.
- Punch down the risen dough with your knuckles and preheat the oven to 425 Fahrenheit. Divide the dough into 8 pieces. Dust your hands with flour and shape the dough into rolls. Cover them and set aside for ten minutes.
- Brush each roll with beaten egg and gently press the sunflower seeds into the tops. Bake for 25-30 minutes or until risen and golden.
Helpful Tip: to test if the rolls are cooked, lightly tap the base- if it sounds hollow, it's cooked. Bread flour is high-protein flour that helps dough rise and makes bread lighter and fluffier. You can use all purpose flour as well, but the result will be denser bread.
- 350 g grounded beef
- 1 cup crackers or bread (crumbled)
- 1/3 cup onion (diced)
- 3 cloves garlic
- 1/3 cup parsley
- 1 tsp Dijon mustard
- I egg
- 1 tsp salt and pepper
- Oil for frying
- 200 ml Beer
- Dice up the onion and the garlic. Cut up the parsley very fine.
- Put all the ingredients in a bowl and mix everything together with a fork or your hands. Form 8 meatballs, like the size of a golf ball.
- Heat up the oil in a frying pan and start frying the meatballs. If they get too dark too fast pour in some beer to cool them off; the flavor of the beer makes them way better as well.
- The frying takes about 25 minutes, when they're done put them on a plate and let them cool down for a while.
- 2 cups white cabbage
- 1 cup turnip
- ½ cup carrots
- 1 cup red onion
- 2 cloves garlic
- ½ tsp sambaloelek
- ½ tbsp Dijon mustard
- 5 tbsp Apple cider vinegar
- 2 tsp lime juice
- 3 tbsp olive oil
- ½ tsp salt and pepper
- Cut up all the vegetables(cabbage, turnip, carrot, onion) with a mandolin. Or a grater. Dump them into a bowl and put it aside.
- Let's make the dressing. Press the garlic into the bowl, add sambaloelek, mustard, lime juice, apple cider vinegar and salt and pepper. Stir everything, slowly pour in the olive oil and whisk it very high so that the dressing gets a nice texture.
- Pour it over the shredded veggies and stir everything.
Cut the buns in half and spread them with some mustard or cream cheese. Slice up the meatballs and place them on the bun. I put some lettuce and tomato on mine as well. Add a little bit cole slaw on top. Done!!
Yeast is a single-celled micro-organism that is part of the fungus family and can be bought fresh or dried. It is used in bread making to make the dough rise and give the bread a light, airy texture. To work, the yeast needs warmth and moisture. It ferments and produces tiny bubbles of gas which make the dough rise and give it a light, spongy texture.
Sambal is a spicy Southeast Asian condiment made, in its simplest form, from chili peppers and salt. A more elaborate sambal may contain onion, lime juice, lemongrass, sugar, garlic, oil and/or vinegar. You will find sambal in a jar or bottle at an Asian food market or in the international aisle at the grocery store.
There are many varieties of sambal. Sambal Oelek is the kind you're most likely to find in the U.S. ("Oelek", "Olek" or "Ulek" refers to the mortar and pestle used to create sambal in Indonesian kitchens.)