- published: 12 Aug 2014
- views: 20545
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the United Kingdom, the name also refers to a wheat-based food additive.
Sponge Rusk is similar to biscotti but it is made out of twice baked yellow cake batter. The yellow cake batter is baked into a flat, rectangular cake pan; once it is baked and cooled off, it is sliced into strips and baked again or toasted to make a cake toast.
Usually eaten with Cuban coffee (Cuban espresso) or as an accompaniment to ice cream, custard or other dessert dishes.
Tvebak is a Danish type of rusk.
A biscotte is a French type of rusk. They are sold packaged in supermarkets.
Zwieback (literally twice baked) is a form of rusk eaten in Germany. Like the Danish and French words, the name refers to being baked or cooked twice.
The term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).
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Watch this video to find out how to make this recipe. Click to subscribe for more recipe. RUSK Ingredients 2 cups refined flour 1½ teaspoons fresh yeast A pinch + ¼ cup castor sugar 1 teaspoon salt 2 tablespoons olive oil Milk for washing Method 1. Take yeast in a bowl. Add a pinch castor sugar and 2 tablespoons warm water, mix and set aside to activate. 2. Take flour in another bowl. Add ¼ cup castor sugar and salt and mix. Make a well in the center, add activated yeast and whisk well using an electric beater. 3. Add olive oil and whisk to form a soft dough. Cover with cling film and set aside to prove for 15-20 minutes. 4. Preheat oven to 180° C. Grease a baking tin with some butter and dust with some flour. 5. Transfer the dough onto worktop and knock back to release excess air. ...
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La' James International College demonstrates how easy it is to use the RUSK Curl Freak. This styling tool creates perfect curls for those special events! www.ljic.edu www.facebook.com/lajamesinternational
The RUSK Creative Team focuses on technical cutting, color trends and techniques that give you the skills and inspiration to take your talent to the next level. WEBSITE http://www.premiereorlandoshow.biz/ Co-locating with Premiere DAYSPA http://www.premieredayspa.biz/ GET SOCIAL #PremiereOrlando #PremiereDAYSPA FACEBOOK http://www.facebook.com/PremiereOrlando https://www.facebook.com/PremiereDAYSPA TWITTER https://twitter.com/PremiereOrlando
See the new Rusk MIRACURL in action plus hear my thoughts on the product and who it would be suitable for. This review can also apply to the Babyliss Pro Miracurl or the BaByliss Pro Perfect Curl (for my UK viewers). This is definitely one of the most interesting hair tools I have seen in a long time! Thank you so much for watching! ♥ If you enjoyed this video don't forget to "LIKE" and subscribe: http://goo.gl/qRVyv Get the Miracurl here: http://www.directhairandbeauty.com.au/shop/Rusk-Miracurl-Curler.html http://www.hairhousewarehouse.com.au/hair-care/click-frenzy-hhwh/miracurl-styler-by-rusk.aspx http://www.amazon.com/Babyliss-Miracurl-Nano-Titanium/dp/B00CP5MSZS Does this sound like a product you would use? Have any of you tried the Miracurl yet? What did you think? Until next time...
UK RUSK Ambassador, Katie Mulcahy demonstrates how to create a silvery grey tone using RUSK Deepshine Diret colour, applied directly to the hair. All products are available from: http://www.salon-services.com/rusk/
UK RUSK Ambassador Katie Mulcahy demonstrates how to use freehand highlights to create a sun-kissed balayage look. To achieve this Katie uses RUSK Deepshine lightening cream & developer, and RUSK Deepshine Demi with Balancing Lotion as a gloss. All products are available from: http://www.salon-services.com/rusk/
I got a feelin’ if you’re thievin’ you may go to the hell
Go to the hell
Go to the hell
I got a feelin’ if you’re thievin’ you may go to the hell
Go to the hell
Oh my lord!
I was walkin’ down the beach one sunny day
Dozen hoods were takin’-on over again
Million doallars’ cast ashore onto the bay