A staple item on a Dutch breakfast and lunch table, Dutch rusk is a twice-baked bread. Another great use for these are to crush them up to a fine panermeel (bread crumb) for coating Kroketten. Real Rusk from Bolletje has been crunchy and brittle for many years and also has a handy notch. What else do you want?
These organic rice cakes are made from round grain brown rice. The rice is puffed, and a touch of salt is added to it.Tip: warm the rice cakes for a...
Tin design may differ from picture