My mom brought me some rhubarb from her garden. I love rhubarb cakes, but I have never made one before. So I looked through some recipes and chose my favorite one made with yogurt and spelt flour. Continue reading
Today I wanted to make bread from spelt flour, yogurt, baking soda and salt (see my post from 1st February 2017). But the baking time is about 1 hour and my girls wanted to go out. So I gave it a little thought and figured that rolls will be quicker.
Rusks is the anglicized term for ( Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten. (Source:Wikipedia)
In one magazine that my daughter was reading, we have found this very simple recipe with only 2 ingredients – banana and coconut, that we just had to try.
1 medium-large ripe banana
1 cup unsweetened shredded coconut
Juhoafrické sucháre, nazývané „rusks“ v angličtine alebo „beskuit“ v afrikánštine, sú tradičné raňajkové a desiatové jedlo afrikánskych ľudí. V Juhoafrickej republike ich piekli a sušili už od konca 17. storočia a to z dôvodu jednoduchého uchovania pri cestách na dlhé vzdialenosti bez možnosti chladenia potravín.