I admit that beginning this new chapter in war time was a challenge, but we've all had to find our inner strength, and focus on the positives. Because if we don't then our enemies have won. It was with a steely resolve to live life, and continue to inspire, that I made my hobby my new career.
Celebrating the launch of
Lisa Starr Dine & Design.
Welcome to my world.
Take a look at my made-to-order menu, chat to me about catering boutique events, and watch out for newsletter recipe inspiration. Many of Meatland's best loved flavors - plus new speciality
dishes - are a click away. See my brand new site for details.
Shop my broad menu with WhatsApp ordering convenience. Range includes deliciously different vegetarian, vegan and dairy dishes.
Food should look spectacular and the taste shouldn't let the look down. I've lived by this entertaining ethos always and this is reflected at all my catered events.
Talk to me about catering milestone birthdays, engagement, anniversary parties, brit milah and naming ceremonies. I'm sure we can come up with a party plan to suit your needs.
WINTER RUSK-MAKING
Miss Meatland's golden, dunkable rusks? Perhaps one day I'll include these in my made-to-order range, but I'd hate you to go through winter without them, especially now when comfort food is most needed.
Prepare for the wet weather ahead with these favorite, crunchy bites. Unfamiliar with rusks? Imagine if buttery scones, and Italian biscotti, married and had a baby. Rusks would be the delicious result. Get your mixing bowl out!
GOLDEN TWICE BAKED RUSKS
200 grams butter, melted 1 cup canola oil 2 eggs 500 ml buttermilk (רויון) 2 cups sugar 8 cups flour 2 teaspoons salt 2 tablespoons baking powder
1: Combine melted butter, eggs, oil, buttermilk and sugar in a deep bowl or stand mixer and stir till combined. 2: Mix flour, salt and baking powder together then add to wet ingredients and mix till well combined and dough is very soft but not sticky/oily. 3: Pat into a large baking tray - or divide between two trays - and bake at 180 C for 30 minutes till very lightly golden. 4: Cut into bars, arrange on trays with space between to allow the air to circulate, then turn down the heat to 100 C and bake for 3 to 4 hours till completely dry.
COOK'S NOTES: You can also bake overnight at 90 C. Store in an airtight container. Add raisins and crushed bran flakes for Muesli Rusks. Fabulous for dipping in coffee or tea and they last ages as they are dried.
