CO­CONUT JAM ON TOAST

Woolworths TASTE - - Fast And Easy -

“This curd-like jam, pop­u­lar in south­east Asia, tastes great on a sweet­ish bread like kitke, or even mos­bol­letjies. Add cherry jam and crème fraîche and you’ve got your­self a deca­dent break­fast.”

Makes 1 cup of jam EASY

Prepa­ra­tion: 10 min­utes Cooking: 40 min­utes

For the jam: large free-range egg yolks 4 co­conut milk 1 cup light brown palm su­gar 2T su­gar 65 g fine sea salt a pinch

kitke loaf (or mos­bol­letjie loaf) 1, sliced crème fraîche, for serv­ing cherry jam, for serv­ing

1 Beat the egg yolks with a fork un­til com­bined, then set aside. 2 Heat the co­conut milk with the palm su­gar, su­gar and salt over a low heat, stir­ring with a spat­ula, un­til all the su­gar has dis­solved.

3 Re­move the pan from the heat and grad­u­ally add the egg yolks while stir­ring.

4 Re­turn the pan to the heat and con­tinue stir­ring un­til the mix­ture thick­ens. Do not cook the jam over a high heat as the eggs will cur­dle. 5 Re­move the jam from the pan and chill to set. 6 To as­sem­ble, toast the bread in a warm pan. Spread one slice with the co­conut jam and the other with crème fraîche and cherry jam.

MEAT-FREE

WINE: Wool­worths Spier Nat­u­ral

Sweet White 2018

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