Kaya Toast anyone?

Despite having cooked somewhat seriously or otherwise for the last ten years, it had never occured to me to try to make bread. I think it was a combination of the lack of counterspace for kneading, along with the intimidation at working with a live culture (yeast!) that probably deterred me for the longest time.

However now that I have plenty of counterspace in my new(ish) home, the former reason is no longer an impediment. After much hesitation, I read up on recipes and techniques in The Joy of Cooking and decided to give it a whirl.

I have to say, I've been absolutely bowled over by the results. The first time I tried, I made pizza and focaccia. Pizza turned out great, focaccia was ok but a bit hard (the pan was probably too large so it turned out biscuitey). I made foccacia again the following week, and this turned out perfectly - I made little panini sandwiches to serve up for poker night. I was so inspired, I also decided to make a batch of milk buns at the same sitting (they were devoured as hot dog buns after a long night of poker and much $$ changing hands...)

There's just something mechanical about kneading dough by hand that seems to help take the stress of work and daily life off my mind. It's just amazing how it's one of the oldest techniques known to mankind, yet the results are always pure alchemy - how does powder plus liquid plus heat equal crusty-on-the-outside-but-soft-on the-inside substenance?

I am so inspired, I have even attempted to make kaya (coconut curd)! Kaya calls for another post of its own, but for now, all I will say is attempt number one turned out ok except the colour is too light (I'll make sure to caramalize the sugar first next time...).

Now all I have to do is wait for my brioche to finish baking so that I can eat it with kaya and butter... Mmmmm...

Hostess with the Mostest

To me, nothing screams "hostess with the mostest" more than fresh home-baked goodies on stand-by to go with the cup of coffee or tea for the unexpected guest who pops by. I'm not normally a huge fan of biscotti, but I did have some particularly delicious chocolate-dipped ones at the De Young Museum in the Golden Gate Park just last week, so I was inspired to create my own at home.

I did not manage to chocolate dip these ones, but they are nutty and fulfilling nonetheless, and extremely easy to make. This recipe comes from a very old cookbook, Beautiful Baking by Carole Clements.

Italian Almond Biscotti (makes 48)
200g whole unblanched almonds
215g plain flour
100g sugar
1/8 teaspoon salt
1/8 teaspoon saffron powder
1/2 teaspoon baking soda
2 large eggs
1 egg white, lightly beaten, for glazing


- Preheat a 190 deg c oven. Grease and flour 2 baking sheets

- Spread the almonds in a baking tray and bake until lightly browned, around 10 mins. When cool, grind about a quarter of the almonds until pulverised. Coarsely chop the remaining almonds into 2 or 3 pieces each.

- Combine the flour, sugar, salt, saffron, baking soda and ground almonds into a bowl and mix to blend. Make a well in the centre add the eggs. Stir to form a rough dough. Add the chopped almonds and blend well.

- Divide the dough into 4 parts and shape into logs about 2.5cm in diameter. Place on one of the baking sheets, brush with the egg white, and bake for 20mins. Remove from the oven.

- With a very sharp knife, cut each log at an angle making 1cm thick slices. Return the slices on the sheets to a 140 deg c oven and bake for 25 mins more. Transfer to a rack and cool.