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Originally Posted by Oldsarge
I finally got Mrs. Sarge down to the Mozambique restaurant last night (mixed grill of filet mignon, lamb chop and boerwors, mmm-mm) and now I remember the name of the Pinotage we drank the first time. It's Fleur de' Cap and I recommend it most heartily! hic!
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Thanks, OldSarge. Will have to take that name down for the next round of birthdays.
Your dinner sounds amazing. Boerwors. I hear they eat Springbok down there? Bokkie Boerwors would be kind of ... different...
I wanted to go to SA this past Fall, but strange twist of life... next best thing - baked up some rusks...
Rusks
A.
4 cups all-purpose flour
7 tsp baking powder
2 tsp salt
1/2 brown sugar
1/2 c graulated sugar
2 c whole oats
Poppyseed to taste (I use 8-10 tbs)
B.
2 Eggs
14 tbs olive oil (I use less)
1 c reduced fat buttermilk (add'l to substitute for some oil, if desired)
2 tsp almond extract
Preheat oven 356F. Mix A. Mix B. Mix B into A.
Line 9x13 cake pan with lightly greased foil. Pat dough into pan and bake until risen, light brown, and done. Cool on rack until warm. Cut into finger-shaped slices and arrange slices in single layer on cookie sheets. Reduce oven to 200F. Return cut rusks into oven and allow to dry in oven for several hours (4-ish).
Happy dunking...
