The Kitchen Table

I have mature sourdough starter to give away, contact me if you would like some .

Hallo all!

With the cooler autumn weather its the perfect time to start making soup!
Here is my delicious, healthy easy to
make Broccoli, courgette and Kale soup.

2 onions chopped
2 cloves crushed garlic
15 ml chopped thyme
15 ml chopped origanum
400g broccoli
400g courgette
150g chopped kale
1.2 l good quality chicken stock
50 ml lemon juice

In a large pot sauté the onion in olive oil add the garlic and herbs when fragrant add the broccoli and courgette and continue to sauté for a minute or two.
Pour in the chicken stock simmer all together for about 15 minutes until veggies are soft. Add the kale and simmer for a further 3 minutes.
Use a stick blender to blend and season with the lemon juice salt and black pepper.
Serve with crusty bread rolls or Miele bread both recipes on my page.
Enjoy !

Hi all
So here is my corn bread recipe. A favorite of mine because it is easy to make and delicious ! In the picture I served it with oven roasted rosa tomato’s in a balsamic glaze.
Enjoy !

Corn Bread

1 tin sweet corn
1 tin corn kernels, drained
2 eggs, beaten
60 ml warm milk
45 ml melted butter and extra 45 ml melted butter set aside
350 g self raising flour
5 ml salt
2,5ml paprika

Combine and mix all the ingredients together , spoon into a greased loaf pan and bake at 180 C for about 45 minutes.
Remove from oven pour over extra melted butter. Serve warm.

Hi everyone

This is the bread recipe as promised .

Thyme Bread

7g dried yeast
5ml castor sugar
125 ml warm water
Combine, cover and set aside for about 10 minutes until frothy.

4 x 250 ml brown bread flour
15 ml castor sugar
5 ml salt
In a large bowl combine and make a well in the centre.

250 ml warm milk
60 ml vegetable oil
1 egg
60 ml chopped thyme
Combine thoroughly and then add to the well of the dry ingredients along with the frothy yeast mix.

Mix to a soft dough, gather into a ball then turn out onto a floured surface adding more flour to the mixture if it’s a bit sticky. Knead for about 10 minutes until the dough has a sheen and an elasticity. Place in a large oiled bowl cover the dough loosely with glad wrap and then I love to cover and tuck the whole lot up with a big towel and leave in a warm place for an hour or until doubled in size.

Punch the dough down and knead for about 1 minute. Divide the dough into eight balls. Place 7 balls in a round and the eighth one in the centre with small spaces in between. Cover with glad wrap and leave in a warm place for about 25 minutes to rise again.

Brush with an egg wash, sprinkle salt flakes and extra chopped thyme over and bake at 180 for about 25 minutes.

So off the back of yesterday’s post I am really excited to show you the growth of the celery I cut and put in water and the growth in just over 24 hours. I am also testing and hoping to cultivate spring onions, red onion and lettuce using the same method. I will keep you posted