A mere moon ago, when the world was an entirely different place, I tasted my first Biscoff biscuit on a long haul flight from the US. A flight which extended our personal lockdown to 7 weeks. Thank God I don’t mind not peopling (to put my social aversion mildly…). Biscoff biscuits are similar to Dutch speculoos biscuits, but not quite as in your face spicy and better in all the ways that Americans make food great again – more sugar and loads of butter. Or maybe that’s just Paula Dean…? Anyway, one of my very favourite small moments is that cup of tea and a biscuit at 4am (biological clock time) when everyone else on the plane is sleeping, and this one was a revelation! Because my very favourite small moment – probably in life – is my first cup of tea and rusk every morning. So I figured, hey! Speculoos style rusks should totally be a thing! The original rusk recipe is one that my Ouma Visser passed on to us and has been a staple in our house for decades. With a few tweaks and additions you are left with a tea time treat with less of the fat and sugar of Biscoff biscuits and all of the spice and warmth you require in these dark days. They are also super easy to make, requiring no rolling into balls, and are also egg free, so perfect for those poor souls with egg allergies! Which I hope all you egg challenge takers now have, cause siff. These rusks will fill your home with the most delicious, comforting aromas of butter, vanilla and spice as you gently let them dry in a low oven. So if your government won’t let you buy slippers and blankets to warm your tootsies, at least these rusks will warm your soul before you’ve even taken the first bite.

Biscoff Rusks

 

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Hands-on time

20 mins

Cook time

300 mins

Total time

5 hours 20 mins

 

Author: www.twosuitcasesandatinpot.com

Serves: 100 pieces**

Ingredients

• 4 cups flour
• 4 cups Nutty Wheat*
• 2 cups caramel sugar
• 8 teaspoons baking powder
• 2 teaspoons salt
• 750ml buttermilk
• 375g butter
• 8 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1 teaspoon vanilla

Method

1. Preheat your oven to 180˚C.
2. Sift the dry ingredients together in a large bowl.
3. In a separate jug or bowl, melt the butter and stir in the buttermilk.
4. Add your buttermilk mixture to your flour mixture and stir till combined.
5. Pour the mixture into a large, greased baking tray. There are no hard and fast rules here. The smaller your dish, the taller your rusks will be, which is really no bad thing.
6. Bake for one hour or until a skewer inserted into the center comes out clean.
7. Allow to cool, turn out on a bread board and slice into your preferred size.
8. Dry in a 100˚C oven (preferably with a fan) until bone dry. About four hours.

Notes

* You can substitute the Nutty Wheat with four parts flour and one part wheat bran, or just use flour.
** Yield depends on the size of your rusks.

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Mapshalia is as unassuming as they come. The entrance – a small doorway down a few steps – is marked simply in Georgian, the throng of locals dragging on their cigarettes outside (smoking indoors is now illegal in Georgia) the only give away that there’s something worth seeing inside. The atmosphere is exceedingly casual. You’ll be as comfortable here as you’d feel showing up at a family braai in slops and a faded “I’m drunk and you’re still ugly” t-shirt. The small dining hall, covered in Soviet era plaster scenes, would be stiflingly hot in summer, but thankfully there are tiny, private cubicles hidden behind swing doors with windows set in at road level that are much cooler. And when I say tiny, I mean TINY. Like don’t bring your big boned Aunt Hilda here for lunch tiny. Small benches, only 20cm wide and not much higher, are crammed right up against the walls, leaving just enough space for the low table on which they will pile on your Megrelian feast, starting with chunks of gloriously chewy bread and a spicy, gazpacho like soup in which to dunk it. If Georgian cuisine was a Magic Mike film, Megrelian would be Joe Manganiello – much heavier on the hotness, so make sure you have a bottle of local Tbilisi beer or cream lemonade to swig before you tuck in.

Our English menus were brought to us by a very friendly waitress, which set the homely tone for the whole meal. You only have to travel in Tbilisi for a short while to realise how friendliness in wait staff is not a given. In fact, it’s the exception to the rule. The staff at Mapshalia were all delightfully welcoming. The menu is small with the most glaring omission being khachapuri, the Megrelian version of which does not only get cheese stuffed between the layers of bread, but also has a liberal dose of sulguni slathered on top. But seeing as you’re in Georgia, and as such probably have khachapuri oozing out your pores as you climb the hills around Tbilisi by now, you can do without the carbs for one meal.

The stand out dish on the menu is what some say is the best elarji in Tbilisi – cornmeal cooked with sulguni cheese till it forms an oozy, stringy, glorious gloop. It is richer than Warren Buffet could ever hope to be, so the simple meats on offer make for  the perfect pairing. The roast pork was a little on the tough side (like most of the roast meat style that is popular in the region), but was very tasty and the chicken livers were crispily fried on the outside, just the way I like them when they are done this simply with a bit of onion. The spinach pkhali (vegetable and walnut pâté) was flecked with chilli flakes and the portion was enormous, so save some of the aforementioned bread to use as a transportation device for when it arrives. We did not have the kharcho (beef soup with rice) or the kupati sausage, both of which other travellers have highly recommended when visiting Mapshalia. The kupati was not on the menu, and as I have subsequently learnt that it’s basically intestine stuffed with  pig lung, liver, spleen  and spices, I’m sorry I didn’t get to try it before I knew what it was, because now I can never unknow those facts…

Mapshalia is a place where you can get raucous with your family while you Read the rest of this entry →

The biggest threat we are facing in 2018 is carbs. The nasty, unrefined kind! The ones that make pizza, curry and rice, the simple toasted sarmie and happiness. They are evil! Worse, way worse than global warming, plastic in the sea or the threat of the Ruskies. Yip, I went there.

Luckily, I have also bought into the #carbcrisis of 2018. Or, have I? I produced a hipster inspired lunch and failed only by my lack of avocado or single source coffee. But, I have created a  worthy, almost vegan (If you ignore the chicken livers and wine, I heard wine isn’t vegan), Paleo friendly, banting worthy (with a small cheat) lunch.

Ladies and gents, who are we kidding, ladies, I give you:

Chicken livers in balsamic glaze on cauliflower rice with roasted hummus.

Cauliflower rice

I don’t live in the land of Woolies food. But I do live in the land of part time cooks, so I have freezer bags of food-processed cauliflower. Freezes like a dream. Having steamed, microwaved and baked my way through cauli-rice, the only method I like is to fry in a non stick pan with a little olive oil. I leave it to start browning on the edges and only then add salt. Salting too early will make your cauli-rice retain water like a matron on a transatlantic flight. Cause I am fancy like that, I add some truffle oil at the end. It turns out nice and nutty this way.

Roasted hummus

This is my current addiction. I roast courgettes with garlic and olive oil and, separately, cauliflower with chili, paprika, cumin and olive oil and blend into hummus with tahini, lime juice and water. Super easy to make and delicious with everything.

La Livers

I love chicken livers. I just never cook them. Or rather never think of them as a meal. This morning having time for a mooch around the supermarket, I saw them, and like that ex that you (I) go back to, I realised I needed the livers. I learned a while ago, that the hardest thing about cooking livers is the prep. They need to be defrosted and then, with a firm yet tender hand, to be prepped (again, like that ex…). They are a little squidgy to touch and it is handy to have a Digger dog ready to eat the discarded bits. But if you actually think of England and choose the choicest bits, and cut them into same sized bits, roughly 2 cm, it will make for perfection later on.

Digger dog (or equivalent) will be delighted with the spoils and you will end up with a perfect dish.

There are so many different ways to prepare the livers. I wanted to try something different. If carbs are your demons, stop reading now. If not:

In a ziplock bag, toss 3 tablespoons of regular flour (sorry Tim) with chilli flakes, chilli powder, cumin and paprika. These play so nicely together, (see roasted cauli hummus above), garlic, salt and some pepper. Shake it about. This is the ziplock’s finest hour, so make that bitch work.

Chop an onion and some garlic and throw into a pan with a little olive oil. Let them do their thing.

Throw a handful of livers in the bag and let them get coated in the delicious carbness.

Remove the onions and garlic and let the livers in. They will need 3 – 4 minutes. A little water will help them on their way and whatever you can lay your hands on. I found Worcester sauce and sweet chilli. After 4 minutes add back the onion and garlic mix around and a splash of balsamic. Start plating and deglaze the pan with balsamic. Let it go gooey. Pour over the livers. Add chopped parsley, pour a glass of rose and bam bitches.