Recipes Archive

Afternoon tea

The greatest tuna cheese toastie

Lamb recipes

Honey-and-miso slow-roasted leg of lamb

4–6 hours

Avocado recipes

Mediterranean-inspired beef bowl

25 minutes

Doughnut recipes

Soetpatat (Stewed sweet potatoes)

45–50 minutes

Bread recipes

Cape seed loaf

50 minutes

Cape seed loaf

Serves Makes 1 medium loaf

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes proving time

Cooking Time 50 minutes

Ingredients

1 T dried yeast
1 T honey
2 cups warm water
420 g wholewheat or Nutty Wheat flour
90 g oats
130 g mixed seeds (such as sesame, poppy, sunflower, pumpkin and/or linseeds)
2 t salt
1 T vegetable oil

Method

1. Grease a 25–30 cm loaf tin with oil or non-stick spray. Stir the yeast and honey into 1/2 cup warm water and leave to froth for 10 minutes.

2. In a bowl, mix the flour, oats, seeds (save 2 T seeds for sprinkling on top) and salt. Add the frothy yeast and the oil to the flour mixture.

3. Stir in the remaining warm water until no floury pockets remain, then scrape the dough into the prepared loaf tin.

4. Sprinkle with the reserved mixed seeds and gently press them into the surface with your fingers. Leave in a warm place until the dough has almost risen to the top of the tin (about 30 minutes) while you preheat the oven to 200°C.

5. Bake for 50 minutes, then cool on a wire rack, covered with a tea towel to soften the crust.

Find more bread recipes here

Extracted with permission from Timeless South African by Ilse van de Merwe

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Viral soup-dumpling lasagne

The greatest tuna cheese toastie

Honey-and-miso slow-roasted leg of lamb

Mexican-inspired beef bowl

Mediterranean-inspired beef bowl

Skuinskoek (Karoo doughnuts)

Soetpatat (Stewed sweet potatoes)

Cape seed loaf

Cape seed loaf

Ingredients

Method