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Ouma (/ ˈ oʊ. m ɑː / ⓘ (commonly referred to as Ouma Rusks)) is a South African rusk made from a traditional buttermilk recipe. [1] It was first produced in the rural town of Molteno, in the Eastern Cape, by Elizabeth Ann Greyvenstyn in 1939, [2] in response to an initiative by the town's pastor to help the entrepreneurial efforts of the women in his congregation. [3]
Rusks—a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks). Vetkoek (fat cake, doughnut, Amagwinya《 in isiXhosa 》)—deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam.
The company's roots can be traced to 1939 when Elizabeth Ann Greyvensteyn, known as "Ouma Nannie", turned a family rusk recipe sold at church fetes, to a business making the rusks on a commercial scale for sale in Johannesburg. [2] [3]: 33 They obtained a loan of R3,000 from the Industrial Development Corporation in 1940 to expand their business.
View Recipe. Easy Chicken Tenders with Lemon & Garlic. Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley.
Buttery puff pastry cradles a creamy, cheesy filling with just the right amount of herbs. They're fancy enough for a dinner party but easy enough for a casual get-together. Get the Spinach Puffs ...
Enjoy these easy winter skillet dinner recipes, like veggie potpie and spinach-artichoke skillet, all packed with delicious seasonal produce.
Boerewors is made from coarsely minced beef, minced pork, lamb and or goat. When locally available antelopes such as springbok or oryx are included, the sausage must be labeled with the species from which the meat originates. [3]
Thanks to several big Southern snows this year, our most-saved recipe isn’t a pot roast. It isn’t fried chicken. It isn’t fried chicken. It isn’t even pound cake .