As we brace ourselves for another cold front to hit South Africa over the next few days, I thought it would be a good opportunity to share two recipes from The Isolated Kitchen: Seed Bread and Chunky Leek & Potato Soup.
Both of these recipes have been adapted from existing ones coming from my mom, Sue, and my boyfriend's dad, Wolfgang.
This has been adapted from a recipe that my mom has used for years. As far as seed bread goes, it's probably my favourite. Besides the many amazing things my mom makes, her seed bread is the best, and I can never get it quite like hers. It's quick and easy to make, and you can mix and match seeds depending on what you have available. It's also seriously dense, so it's extremely filling. I enjoy eating it as is with a schmear of salted butter, but it's also great toasted and served with boiled or scrambled eggs, or used for open sandwiches.
- 2 1/2 cups nutty wheat flour
- 1 tsp salt
- 1/2 cup oats
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1 tsp bicarbonate of soda
- 3 tsp honey
- 2 cups plain yoghurt
- 1 cup of water
- 1 tbsp mixed seeds/everything bagel seasoning
- Preheat oven to 180°C.
- Grease a small loaf tin and set aside.
- Combine the dry ingredients in a large mixing bowl.
- Add the honey and yoghurt, as well as a splash of water and mix until the mixture
- begins to come together.
- Keep adding water, bit by bit, until you have a wet but thick batter - you won't
- necessarily need to use all of the water.
- Pour or spoon into the loaf tin.
- Sprinkle the top of the batter with mixed seeds and bake for around 1.5 hours.
- Allow bread to cool completely before slicing.
- Can be frozen up to 2 months.
- Depending on your oven, the bread might take a little longer to bake but test using a cake skewer or wooden
- kebab stick, which should come out clean after inserting.
- Sesame seeds can be white, black or mixed. Feel free to sub with poppy seeds, linseeds or pumpkin seeds.
- The recipe can be doubled to produce a large loaf or two small ones.
Chunky Leek & Potato Soup
My boyfriend's father, Wolfgang, asked me if I knew how to make Leek & Potato soup. I wasn't even two sentences into my explanation and he stopped me saying that I was wrong. Luckily I take his German sense of humour with a pinch of salt and agreed to give his way a shot. It ended up being absolutely delicious, so I decided to include it in The Isolated Kitchen and promised him I'd give him kudos. If you'd like to keep this vegetarian, then omit the speck or bacon and use vegetable stock instead.
- a splash olive oil
- 50g - 100g speck or bacon lardons
- 3 leeks, washed and roughly chopped
- 3 potatoes, peeled and roughly diced
- 2 tbsp chicken / vegetable stock powder
- 2 tsp cornflour, mixed with 2 tbsp lukewarm water
- salt & pepper
- Heat the olive oil in a large saucepan over medium-high heat and cook
- the speck or bacon for about 5 minutes.
- Add the leeks and potatoes and sauté for another 5 minutes.
- Add enough water to cover the leeks and potatoes, as well as the stock
- powder and cornflour mixture.
- Stir and season with salt and pepper. Cover, turn the heat down to
- medium-low and cook for around 30 - 45 minutes, until the potatoes, are cooked.
- If you prefer a creamy soup, feel free to blitz in the blender until smooth.
- For a richer soup, you can add a splash of cream.