March 29, 2004
Sweet and Swirly Rusk
Well you know, I'm sorry, but I feel like I wasn't given a fair chance. At all. I mean, really, who could resist?
On the package it reads : "delicious rusks with the delicately sweet taste of malted barley".
And the rusks have a swirl pattern on them.
And there is a little red banner proclaiming that it is new and nouveau, and nyhet! As well!
And the serving suggestion actually suggests you smear a little jam on it. I mean jam, who would've thought?
And each rusk is only 32 calories, and chock-full of truly excellent things for that little body of yours.
And there is a resealable inside package, which I'm sure I could actually reseal, had I not ripped it open from the side.
So really, with marketing schemes this elaborate, what's a girl to do?
Never miss a recipe!
Sign up for the Chocolate & Zucchini newsletter to receive monthly news and a digest of recent entries.
Print me! | 
Send by email
| 
Comments (9)
Permalink | Posted by clotilde in Ingredients
How cute! I think a little butter and cinnamon sugar would be perfect here.
Posted by jackie on March 29, 2004 2:50 PMSmear jam on it, of course! Homemade lime and ginger melon jam that is...
Posted by Jessi on March 29, 2004 3:17 PMThat reminds me of Mollie Katzen's Black and White bread. I think that's the name. Its from the first Moosewood Cookbook. I have the recipe here somewhere, I've lost two copies of that cookbook now. If you're interested, shout out, I have it handwritten in my notebook from when I used it a lot. Its not on her website unfortunately. Its a sweet bread, you make two breads, one a sweet dark molasses bread, one white/natural, and role em together simply and it always came out great. And I can NOT make bread, and even I could do it no problem.
[It was prettier than that one in your photo though! ;) Ah ha! I just found my recipe. Its Carob Swirl bread. But we never had carob powder and it was fine. :) ]
Posted by boreal on March 29, 2004 3:44 PMI used to eat these things (well not quite these ...) with Nutella (hazelnut spread) but then it's not really good for you anymore and the calories rocket to the sky :-)
Anyway when I was younger that was my breakfast along with chocolatemilk sweetened with honey.
But I don't do that anylonger. Well rarely.
Posted by Yashima on March 29, 2004 3:57 PMHi Clotilde,
Posted by christoph on March 29, 2004 3:57 PMas I come from Germany, I can give you a small adivce of on real irresistable rusks: The german brand Brandt manufacturs them with a topping of coconut and sugar or with chococlate. Ok, they top a bit the calories limit of these rusks. I think you are able to find them also in France in the supermarket, but if you are interested in a small culinary excursion in Paris you have to go to this place, were you will find them for sure, among a lot of other other goodies from Germany:
Der Tante Emma Laden, Marché Saint-Quentin, 85 bis boulevard Magenta 75010 Paris.
Oh no don't buy the ones with chocolate on top, they tend to be gone in too little time. Verrrry yummy.
Posted by Yashima on March 30, 2004 10:17 AMah those are good (and swedish!!) but it's a little bit of a disappointment when the ones on the package have a lovely swirl and those inside the package doesn't... sure some are swirly but most aren't... at least that's my experience!
now i need to ask you about chocolate... i really dislike swedish baking chocolate because it's not very chocolate-y at all so i've been trying all sorts of regular chocolate bars when baking and today in the supermarket i found a french choco for baking and i bought a bar and now i am curious if this is considered a good chocolate in france or if it belongs to the lower range of good or ok. the brand is poulain and i guess the name is fondé 1848 dessert 64% chocolat noir a patisser... do you know it? is it a high class brand or just okay-ish? i can't always afford valrhona or callebaut so it would be nice to find a descent cheaper chocolate to use in baking. i can't wait to try it out but i have no idea what to make of it, maybe something for easter!!
xo
Posted by izan on March 30, 2004 6:45 PMJackie - Excellent suggestion! Do you make your own cinnamon sugar? Do you have proportion indications?
Jessi - Yes indeed, the two go mighty well together! :)
Boreal - I'd love to see this recipe!
Yashima - I'll try the Nutella! ....and the honey chocolate milk, too! :)
Christoph - Thanks a lot for pointing me to that store, I'll have to check it out! And those coconut-choc sound wunderbar!
Izan - Actually, the brand name of that chocolate is Poulain : "Fondé 1848" is the name of their range of chocolate bars. And as far as I can tell, the quality of that chocolate is fine, and I think it is among the pricier brands you can find at grocery stores here. I'll check next time I'm out shopping!
Posted by clotilde on March 30, 2004 11:10 PMah ok, thanks! it was priced as a normal baking chocolate over here but it looks much classier!!
Posted by izan on March 31, 2004 12:28 AMPrivacy. The email addresses you enter will not be used for any other purpose than the sending of this message.