Mike Van de Elzen: Shiitake mushroom with whitebeans and feta

Author
Newstalk ZB Staff,
Section
Audio,
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.

ON AIR: Marcus Lush Nights

8PM - Midnight