Mike Van de Elzen: Shiitake mushroom with whitebeans and feta

Newstalk ZB Staff,
Publish Date
Sunday, 22 April 2018, 11:29AM
Mike Van de Elzen. (Photo/ NZH)

It was really hard to decide on these three soup as the world of soups is so vast! But what we have is three soup that have favour from ingredients instead of salt and sugar!


So the recipe this week is the perfect partner to soup,


Mikes wholemeal bread


Makes about 12 rolls or 1 large loaf


200 gms warm water


10 gm dried yeast


1 tsp brown sugar


1/2 cup wholemeal flour


1 cup high grade flour


2 tsp sea salt


1 tbsp olive or avocado oil


Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for about 20 minutes.


Place both the flours, oil and salt in a mixer bowl. Then add fermented yeast mix. Mix with dough hook for 4 minutes.


Place in a clean bowl and cover with a damp tea towel. Leave till mixture in a warm place till mixture has doubled.


Punch down and form into a loaf or rolls.


Cover again with a damp cloth and leave in a warm place until doubled in size again.


Preheat oven to 200oc


Bake for 12 minutes, then turn tray and cook for a further 12 minutes until golden.


Should sound hollow when tapped.

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