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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rusks 14g Recipe makes 18 rusks) |
||
| Calories 55 | ||
| Calories from Fat 33 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 96mg | 4% | |
| Potassium 13mg | 0% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.5g | ||
| Protein 0.9g | 1% | |
Curry and Mayonnaise Rusks
By: Jewelies
Jul 8, 2004
Great served with soup!
18 rusks
Ingredients
- 6 slices bread
- 60 g butter, softened
- 2 tablespoons mayonnaise
- 2 teaspoons curry powder
- 2 tablespoons parmesan cheese, grated
- salt and pepper, to taste
- 1/8 teaspoon paprika
Directions
1
Remove crusts from bread.2
Toast only one side of bread.3
Combine butter, mayonnaise, curry powder, cheese, salt and pepper.4
Spread evenly over untoasted side of bread, sprinkle with paparika.5
Cut each slice evenly into three.6
Put on oven tray, bake in 180C (350F) oven for 15-20 minutes or until browned.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sky Hostess
On Jul 3, 2009
This was very good. The first time we made the recipe as stated but I used a sesame covered baguette. It was good but we felt it needed something. I had some spread left over so the next night I added a few shakes of garlic powder along with finely minced red onion (maybe 1 Tbsp) and it was very, very good. Served this the first night with a Chinese Chicken Salad and the second night with a spicy chicken breast over salad. Thanks for posting. Will definitely make this again.
From: Starrynews
On Feb 28, 2009
Easy and delicious! I love how the flavors blended and the texture of the rusks from the time in the oven. I used whole wheat bread and omitted the salt. And it was excellent with soup, as recommended! Thanks for sharing!
From: Stardustannie
On Aug 7, 2006
What easy to prepare and tasty morsels these are. I served along side soup #164652 for a wonderful winters evening meal. My hubby requested I make these for a snack next time the boys are over for beers. Thanks for sharing.
From: Hana Jacobs
On Jul 20, 2004
Great and easy recipe. I used up my left over sub rolls from a party...cut them into small ovals, 3/8 each thick. My husband and son ate this with their miso soup. Thanks.
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