It has been forever since I shared a recipe. Sorry about that. I know I have said this about this recipe before BUT seriously if there is one rusk recipe you have to try, this is it
DATE AND BRAN RUSKS. Prepare a baking tray with nonstick spray, push the batter in the pan, level it out and cut it into the size of rusks you would like to have either with a pizza cutter or knife
WOOLWORTHS BUTTERMILK RUSKS 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. 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. 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
Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it
East Coast USA Revisited. Shaker Lemon Pie Recipe. The day was bright and sunny, the sun kissed my neck as I sat at a long refectory style table bench with a glass of cloudy home-made lemonade and a slice of Shoo-Fly Pie
One of the hazards of keeping a blog going for almost 5 years is that you start forgetting what you’ve already posted and run out of ideas for new things to write about
Delia Smith visits my Kitchen. Hot Chocolate Fudge Sundae. AND. Swan Ice Cream Maker. Giveaway. Oh how I wish Delia, aka Saint Delia, would visit my kitchen, but I am afraid my title has been somewhat misleading and her only presence in my kitchen was via one of her cooking bibles, books
Comments
Log in or Register to write a comment.