SW_VER_E1_300608_p16 C M Y K
16
angela day
MONDAY JUNE 30 2008
The Star
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SLAM DUNK!
Rusk recipes have been passed down from generation to generation
since the early settlers trekked long distances across southern Africa.
This crunchy snack has since crossed cultures to become popular with
many South Africans. It can be served any time of day, and is delicious
dunked in tea, coffee and hot chocolate. Angela Day shares four recipes
MAIN PICTURE:
JENNIFER BRUCE
RECIPE PICTURES:
CHRIS COLLINGRIDGE
BUTTERMILK RUSKS
Makes 60
10 x 250ml self-raising flour
(1,5kg)
5ml salt
500g butter, cut into
cubes
750ml white sugar
2 extra-large eggs
750ml buttermilk
Sift the flour and salt
into a large mixing
bowl. Rub in the
butter and add the
sugar.
In a separate bowl,
combine the eggs and
buttermilk, mix this into the
flour.
Using wet hands form
into balls and pack into
greased loaf pans.
Bake at 160°C for 50 – 60
minutes. Remove from oven
and cool slightly.
Break apart and
place on baking
trays
and
dry out
in oven.
THE
JOY OF
BAKING
PART 5
RUSKS Q & A
Can I make my rusks less
sweet?
Less sugar can be used or can even
totally be left out if desired. Add
chopped-up dried fruit for a little
sweetness.
Can I turn plain rusks into
healthy breakfast rusks?
When a healthier rusk is desired,
substitute half the cake flour with
wholewheat flour, or replace selfraising flour with bran-rich selfraising flour
MUESLI RUSKS
CRANBERRY HEALTH RUSKS
Makes 60
5 x 250ml self-raising flour
15ml baking powder
5ml salt
750ml muesli
350g butter
300ml sugar
500ml buttermilk
2 extra large eggs
Sift flour, baking powder and
salt into a large bowl and stir
in muesli.
Melt butter and sugar in a
saucepan. Take off heat, cool
500 Chocolate Delights
(Published by Struik)
Pam Lee, Turffontein
Colleen Cheyn, Sandton
Shenaaz Choonara, Lenasia
Suraiya Suliman, Pretoria
and stir in buttermilk and
eggs. Add this mixture to the
dry ingredients, mixing well.
Add milk if mix is too dry.
Spoon mixture into
greased baking trays and
press down well. Bake at
160°C for 30-40 minutes or
until golden brown and
cooked through when tested
with a skewer.
Remove and stand for a
few minutes before turning
onto racks to cool. Cut into
rusks and dry in oven.
Greta Treisman, Strathavon
Real Simple (Struik)
Jim Brown, Reynolds View
Mrs M Karam, Rantendal
Jackie Booth, Sandton
Lynne Zaide, Lyndhurst
Makes 40-50
6 x 250ml self-raising flour (1kg)
5ml salt
15ml baking powder
125g digestive bran
200g All-Bran cereal
375ml light brown sugar
250ml cranberries or raisins
100g pecan nuts, chopped
500g butter
2 extra-large eggs
500ml buttermilk
Place all dry ingredients in a
large bowl and mix well.
Mrs Drake, Florida
500 Pies and Tarts (Struik)
A McKew, Weltevreden Park
Barbara Kempen, Parklands
Livina van der Merwe,
Wapadrand
SEED RUSKS
Melt the butter and combine with the eggs and buttermilk. Add this to the dry
ingredients and mix to form
a stiff dough.
Press the dough into a
40x30x5cm deep oven pan
sprayed with non-stick cooking spray and bake in a preheated oven at 160°C for
1 hour.
Remove and cool. Cut into
pieces, place on a baking
sheet and return to the oven
to dry out.
BOOK WINNERS
We had a tremendous
response to our book
competition. Here are the
names of the 24 lucky
winners.
Makes about 60
500ml wholewheat flour
500ml cake flour
375g butter, grated
500ml bran-enriched
self-raising flour
20ml baking powder
5ml salt
250ml light brown sugar
500ml mixed seeds (sesame,
poppy, sunflower)
2 extra-large eggs
500ml buttermilk
Sift flours into a large mixing
Theresa Ashkettle, Benoni
Lorna Lakay, Constantia Kloof
Sweet & Savoury Bites
(Wild Dog Press)
Usama Suliman, De Deur
Bernadette Gsimi, Garden View
Istelle Hutchinson,
Krugersdorp
Pastries and Breads
(Wild Dog Press)
Zeta Venter, Westdene
Janet Benito, Kelvin
bowl, and rub in butter until
mixture resembles coarse
breadcrumbs. Stir in bran,
baking powder, salt, sugar
and seeds. Mix together eggs
and buttermilk and add to
dry ingredients.
Mix until a stiff dough is
formed. Press dough into
greased baking tray 40x35cm,
and bake at 160°C for 30-40
minutes.
Turn onto wire rack and
leave to cool completely. Cut
into fingers and dry in oven.
Joanne Lumley, Bassonia
Dinner with Friends
(Wild Dog Press)
Neil van Coller, Lynwood Ridge
Jacki Raath, Witkoppen
Stewart Brealey, Kriel
Can I melt the butter instead
of rubbing it into the flour?
What is the easiest way to cut
the rusks into fingers?
Melted butter gives the rusks a finer
texture.
Before cutting rusks into fingers, cool
completely. Placing the cooked dough
in the freezer for an hour or two before
cutting helps with the reduction of
crumbs.
What is the best way to dry
the rusks and prevent the oven
from misting up?
Dry rusks overnight in a cool
oven (50°C) keeping the oven slightly
ajar, using a wooden skewer as
this helps prevent a build-up of
steam.
How do I dry my rusks?
Place rusks spaced slightly apart on
large baking trays and dry out in oven
at 50°C - 70°C for four to five hours, or
overnight.
ANGELA DAY KITCHEN JULY PROGRAMME
Where? Lifestyle Garden Centre, cnr
Beyers Naude Drive and Ysterhout Street,
Randpark Ridge.
Bookings: Lesley Hamlyn on 011-791-1304
or e-mail [email protected]
Booking can only be confirmed with
payment by credit card or bank deposit.
Website address: www.angeladay.co.za
to subscribe to our monthly programme.
Distell wines will be served this month
HANDS-ON CLASSES
TASTE OF VIETNAM
Date: Tuesday, July 8
Time: 6.30-9.30pm
Cost: R290 per person
Vietnamese food is hot and spicy and
combines different flavours magically to
produce wonderful flavours.
PORTUGUESE FEAST
Date: Wednesday, July 9
Time: 6.30-9.30pm
Cost: R290 per person
Fatima Coelho and Anna Lopes will show
you how to prepare a range of popular
Portuguese dishes.
HOLIDAY FUN
Date: Thursday, July 10
Time: 10am-noon
Cost: R150 per person
Calling all teenagers aged 13 to 18. Spend
a fun morning in the Angela Day Kitchen
learning how to make pizza, bread rolls,
stir-fry chicken with noodles and a creamy
strawberry cheesecake. Take it all home to
share with your friends and family.
TASTE OF THAILAND
Date: Tuesday, July 15
Time: 6.30-9.30 pm
Cost: R290 per person
After learning about the various exotic
ingredients, you will help prepare part of a
tasty meal.
GOURMET INDIAN
Date: Saturday, July 19
Time: 10am-2pm
Cost: R390 per person
Zara Kara and Shyrose Verjee of Karma
Indian restaurant give a lesson on how to
prepare authentic Indian dishes.
MASTER CHEF CLASS
Date: Monday, July 21
Time: 6.30-9.30pm
Cost: R290 per person
Master chef Dario De Angeli of Yum fame
will show you how to prepare a gourmet
three-course meal, and introduce you to a
bit of molecular gastronomy. Places are
limited so book soon.
GOURMET INDIAN
Date: Wednesday, July 23
Time: 6.30-9.30 pm
Cost: R320 per person
Zara Kara and Shyrose Verjee of Karma
Indian restaurant present an evening of
authentic Indian cooking. On the menu is
Kachori, coconut chicken curry, coconut
rice and a chilli carrot accompaniment.
FEEL GOOD FOOD
Date: Wednesday, July 30
Time: 6.30–9.30 pm
Cost: R 290 per person
Registered dietician Claire Julsing of Anne
Till & Associates will give you new ideas
and techniques to prepare tasty yet
healthy meals. Create irresistible dishes like
baked stuffed avocados, balsamic glazed
chicken breasts with basil infused
couscous and berry pavlova.
DEMONSTRATIONS
HOT POTATOES
Date: Saturday, July 12
Time: 2-4pm
Cost: R50 per person
The Angela Day team and Potato South
Africa serve up exciting dishes using spuds
such as chilli potato tart, potato and
spinach layered bake, potato pizza, potato
and honey bread, potato tortilla with
salmon and spring onion, aubergines
stuffed with spicy potato curry, potato and
chickpea salad and a chocolate volcano
puddings to melt your heart. Everyone will
receive a potato goodie bag and there are
prizes to be won.
CLASSIC ITALIAN
Date: Tuesday, July 15
Time: 10-12 noon
Cost: R60 per person
Experience a morning in Italy with Paul
Gernholthz and the Woolworths Taste
team.
A detailed breakdown of the courses
can be found at www.angeladay.co.za