Friday Files: Soup and Bread, oh and Olives

It was light kitchen duties yesterday. Before I get to them, I need to go back a week.

These are olives from our neighbour's tree. A gift. I have started the long process to cure them. Periodic updates will precede the final reveal. Probably a year or more from now.

At this point, it's all about rinse and repeat. And hurry up and wait.

Nobody wanted to get up: it was grey and miserable and cold.

In the kitchen, it was all about soup and bread. Sourdough rolls, as usual.

The healthy gingered carrot soup is based on a recipe from local and now international celebrity chef, Jenny Morris. About 20 years ago, she sent out an email newsletter. I used to trawl it, copy/type up and save the recipes that spoke to me. This is one. It is now a favourite and often hit the spot in our Sunday Supper menu. The only real adjustment I have made is to substitute the butter with canola or olive oil. Not only does this make it vegan, but in summer, this soup is as good cold as it is hot.

So, it's rolls and a healthy soup for the market.

What escaped the camera was lunch: more comfort food. Tattie scones which, hot with butter, are the ultimate childhood memory of my Scottish dad.

The final bread was a batch of flatbreads. Some for supper to go with the remains of Monday's vegetables on a bed of hummus.

PSThis is also a cheeky entry to @dswigle's #marketfriday. Pop over and check out the community and posts. My contributions tend to revolve around my own stall, but otjers are much more interesting!

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Post Script

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• If this post might seem familiar, it's because I'm doing two things:
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