Brown Kaya

Ingredients

10 eggs 250g- 300g castor sugar 500ml thick coconut milk, from grated white of 2 coconuts 5 screwpine leaves (pandan leaves), knotted (or more) 1/2 teaspoon salt

Method

To prepare caramel: Put 100g of the sugar into a saucepan (best to use a light-colour pan so you can see the colour of the caramel). Add 50ml water and cook over low heat to caramelize the sugar. This should take about 15 minutes at low heat. When the syrup turns a light golden brown colour, turn off heat.

Break eggs into a mixing bowl and beat by hand until yolks and whites are well blended.

Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.

Strain mixture into a heatproof container. Continue whisking while slowly pouring the hot caramel into the egg mixture, don’t worry if a little of the caramel crystallize, it will dissolve as you cook. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40–50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.

Adapted from:
http://kuali.com/recipes/viewrecipe.asp?r=2137
http://www.lesdeux.info/date/2006/10

Olive & Rosemary Focaccia

Savour this soft focaccia studded with olives and rosemary as part of an authentic antipasto platter or with a hearty Italian-style soup.


Preparation Time 30 minutes

Cooking Time 30 minutes

Makes 1 loaf

Ingredients

* 310ml (1 1/4 cups) warm water
* 2 tsp (7g/1 sachet) dried yeast
* 2 tsp caster sugar
* 3 1/2 tbs olive oil
* 450g (3 cups) plain flour
* 2 tsp sea salt flakes
* 1 1/2 tbs fresh rosemary leaves
* 20 pitted kalamata olives


Method

1. Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
2. Place flour and half of the sea salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.
5. Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.

Notes & tips

*Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!
Source

Good Taste - July 2006, Page 76
Recipe by Kerrie Sun

Source:
http://www.taste.com.au/recipes/1789/olive+rosemary+focaccia

My bread on 04/01/2009