RUSKS

When I was living in South Africa I discovered the Rusks, hard, dry biscuits
very similar to our Italian biscotti.
They are a very healthy choice for tea time or for breakfast because
they are packed with fibre.
Try them!

BRAN RUSKS


Ingredients for around 30 pieces:

1 cup and a half of whole wheat cereals
half cup bran
half cup oat flakes
2 TBS shredded dry coconut
500g flour
half cup sunflower seeds
1 tsp salt
1tsp and a half baking powder
half cup dry cranberries

250 ml buttermilk
150 g melted butter
150 g brown sugar
1 TBS oil
1 egg

Mix dry ingredients together then add all wet ingredients and stir well.

Transfer mixture in an oiled baking tin (30 cm)and level it with a spatula.
Bake at 350F or 150C for one hour.
Take the big biscuit out of tin and cut it in rectangular pieces
(8/10cm long and 4cm wide).
Place pieces on a large baking tray and let them dry in the oven at 300F
or 100C for 30/45 minutes until golden.

Once cold, you can store them in a tin box for weeks.

GNOCCHI RICOTTA AND SPINACH

My dear friend Marielouise prepares the best gnocchi with ricotta and spinach.
Today, in a moment of nostalgia of the past and of missing an old friend,
I have decided to prepare this dish.
These gnocchi bring me back to happy culinary moments in Rome, Madrid and Cape Town.
As Marielouise says, in order to make them delicious you have to choose the
freshest ingredients.
Buy fresh spinach leaves, rinse them carefully, blanch them in salty
boiling water, drain them and cool them down.
Once they are cool, squeeze all the water out with your hands
and place them on a wooden board.
With a loving attitude chop them finely and put them aside.
In Italy it is easy to find a very good ricotta, overseas it is a little bit
more difficult and could become a mission.
Here in New York it has been a mission for me to find a fresh, good quality
ricotta, but I have accomplished it after a whole day of wandering
from one shop to the other.
Place ricotta cheese in a bowl and mix it well with eggs, parmesan, flour, salt and pepper.
Then add the spinach. At this point you have to taste it, Marielouise style,
to check that all the flavors come alive in your mouth. Adjust salt, pepper or parmesan.
Form ping-pong size balls and let them settle in a plate while you bring water to boil.
You can also use the same water you used to blanch the spinach.
Cook the gnocchi for few minutes, till they come up to the surface of water.
These gnocchi are delicious either served with a simple tomatoes sauce or
with melted butter and parmesan...your choice!!!



GNOCCHI RICOTTA AND SPINACH

Ingredients for 4/5 people:

2 pounds (900g) spinach
1 pound (450 g) ricotta
2 TBS parmesan
1 pinch of salt
1 pinch of pepper
2 eggs
3 or 4 TBS flour

To prepare them follow the instructions above and enjoy them!!!