Other than Nature's Choice gluten-free coconut & sesame rusks which are buttery with no nasty aftertaste (but are seriously on the pricey side), no bought gluten-free rusk I've tasted up to now comes close to Ouma buttermilkrusks
WOOLWORTHS BUTTERMILKRUSKS FROM THE TASTE MAGAZINE Recipe by. makes 24 rusks or mosbolletjiesPrep time. 2 hours plus at least 8 hours for the rusks to dry outCooking time. 750 ml buttermilk (no buttermilk. 4 kg organic stone ground cake flour (or a mix of 700 g cake flour and 700 g white bread flour)COOKING INSTRUCTIONSCombine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly. If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. To make your own buttermilk, combine 125 ml lemon juice, white spirit or apple cider vinegar with 625 ml full cream milk2. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flourTASTE’S takeThis is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother
While growing up though, there was only one sign that the chilly weather was approaching and that was the gentle sweet smell of my mother's wholewheat buttermilkrusks drying in the oven for what felt like days on end
Who doesn’t like Oreos. They are so addictive. In addition, they are vegan. Oreos are not very healthy and you can’t eat them if you are a celiac, but these homemade Oreos are gluten and dairy-free
Milk Tart is one of my favourite traditional South African desserts and with National Milk Tart Day being celebrated on Friday 37 February, I thought it was a perfect excuse to make some
Honeycomb was one of the first things I created that made me fall completely in love with baking. It's got that magic - like meringue - where you can make something glorious out of a handful of very basic ingredients
Homemade Fudge. Here is an easy recipe for fudge. Get all you ingredients / equipment ready beforehand and make sure you won’t be disturbed for 30 – 45 minutes whilst making this fudge as it needs your constant attention
Watch the video for this recipe. I’ve been making homemade pizza for many years now and as many of you know it’s pretty hard to get a great homemade pizza with similar results as the ones baked in a wood fire oven
Can you believe Easter is around the corner. Where on earth is 2015 racing off to. It feels like a million years ago since I made my own Creme Eggs and yet it was only 2 years back
Add buttermilk and cream. Brush tops with buttermilk. 1/2 cup low-fat buttermilk, plus more for brushing. 1/2 cup low-fat buttermilk, plus more for brushing
Is homemade pasta really worth the effort. In my opinion the answer is an emphatic yes. Personally I really rather enjoy the satisfaction of rolling the dough out into luscious sheets of pasta, so I don’t find it too much of a bother at all, but that’s just me
This post was supposed to be about Lebanon’s most famous salad Tabbouleh. But you needs a lot of flat leaf parsley for it and I have this pet hate for buying herbs from retailers when I know full well I can grow them myself
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