0 A field of mushrooms

Mum returned from the land Down Under with two bags full of huge-ass portobello shrooms. Though slightly dried out from the journey to Singapore, it's the thought that counts. The easiest, fastest and most convenient way to use up a generous amount of shrooms before they turn bad is to churn it into soup (again!). A dried porcini stock further intensifies the heady mushroom aroma and taste. In contrast to my previous vegan version, I chose to use the classic (real) ingredients this time round: butter and milk, and the result was much tastier and satisfying.

Portobello & Porcini Soup (adapted from Noob Cook)
Serves 3 to 4

Ingredients

• 12g butter
• 1/2 medium white onion, finely chopped
• 1 clove garlic, chopped
• 400ml mushroom stock (made from rehydrated 1/4 cup dried porcini)
• 150g portobello mushrooms, chopped into chunks
• 3-4 sage leaves, chopped
• 80ml dry vermouth
• 80ml milk
• salt & black pepper, to taste

Directions

1. Melt butter over medium heat in a large saucepan. Saute onion and garlic until soft but not browned, about 4 minutes.
2. Add stock, and bring to boil.
3. Add in chopped portobellos and rehydrated porcini. Let simmer for 15-20 min until softened.
4. Stir in sage.
5. Remove a portion of mushrooms and chopped into chunks of desired size. Using an immersion or conventional blender, blend the remaining mixture until smooth.
6. Add vermouth, milk and chopped mushrooms. Heat until just below boiling point.
7. Serve warm and with a side of crusty bread for mopping up those shroom goodness!

Was too hungry and the soup too good to pause for a photo. It reminded me of the Pate Moi spread I bought from Borough Market in London. So heady and good! Another bag of portobello shrooms to conquer. I'm thinking of some simple but (hopefully still juicy) olive oil portobello steaks to sandwich between bread!

0 Bring forth the bread and wine

Doesn't it just peeves you off when food goes missing mysteriously from the fridge? I've encountered this one too many times during my hostel days, but now it's happening at home! With the intention of making this intriguing ice cream bread, I had transferred a tub of So Delicious Chocolate Almond soy-based ice cream from the freezer to the fridge to melt it. I vividly remember the tub being at least 3/4 full, but when I set out to make the loaf, it had dwindled to a few trickles thanks to some hungry ghosts in the household. Annoyed, peeved and disappointed, what was I to do? The flour was already measured and it was too late to back out. I peered the fridge for ideas and... came up with this impromptu, just-whack-it recipe. I must say, it was quite a fun experience not to go by the books for once.

To state explicitly, this bread consists of spelt flour hydrated with chocolate almond soy ice cream and red wine (Hilltops 2003 Cabernet Sauvignon). Scientifically speaking, ice cream consists of milk and water and thus using it (melted) isn't such a off-shoot idea. Moreover, the aeration of ice cream would likely lend the dough a fluffier, lighter touch. As for the red wine, I added this on a gamble. I wasn't even sure whether the alcohol would interfere with yeast fermentation. But I proceeded anyway, with fingers crossed.

I was really apprehensive halfway through because I was slightly short of yeast (and hence the dough didn't rise as much), I couldn't use my bread pan because the dough was too little (using the last of the remaining spelt flour),the loaf couldn't stay in shape while shaping, and frankly, I fail at shaping. These worries melted away as the bread rose higher and higher in the oven. I baked it at 11 PM last night and couldn't wait for this morning to come! It is probably the only way that the bread could have a chance to completely cool before slicing; at other times, eagerness and curiosity always takes the better of me.

This morning, I was in for a treat. The results shot way out of my expectations; the bread was superbly divine! It boasted a sourish twang akin to sourdough, thanks to the wine. For the first time I took the effort to steam the oven (via water in aluminium tray) before baking the bread. All my previous breads were baked without steam (blasphemy I know). Boy, what a difference steam makes to the texture! Compared to the thick dense crusty exterior of my previous breads, this one was the complete opposite: thin and chewy and much kinder to the teeth. Look at that holey crumb! I downed two slices, one with Nuttzo seven-nut-and-seed butter and the other with a newly opened jar of Artisana pecan nut butter (50% off from BRP! Review to come soon!). To wash the awesomeness down was an equally awesome Sunwarrior protein shake of frozen 'nana, bloobs, almond milk (Silk) and espresso beans. Yummers TTM :D

Whole Spelt Red Wine Chocolate Ice Cream Bread
Makes one small loaf

Ingredients

• 227g (1 3/4 cup) whole spelt flour
• 60 ml melted ice cream (I used chocolate almond soy ice cream)
• 60 ml red wine (I used Cabernet Sauvignon)
• Water, as needed
• 1/2 tsp salt
• 3/4 tsp instant yeast (ideally should use ~1 tsp)
• Extra flour, as needed

Directions

1. Mix flour, ice cream, wine, salt to form a ball of dough. And extra water to achieve a tacky consistency if necessary. Let soak overnight. This step is to activate the enzymes in the flour, similar to making a biga.
2. The next day, mix in yeast. Shape to form a ball and let rise for about 2 hours or until 1 1/2 times the original size.
3. Punch down, shape to desired shape (e.g. boule or batard) and allow a second rise until 1 1/2 times original size.
4. Preheat oven to 200C. To create steam, place an aluminium tray filled with water at the bottom of the oven while preheating. (There are many other ways of creating steam which I shall not delve into.)
5. Bake for 35-45 mins. Remove steam pan after 8-10 minutes of baking. Towards the end, check for doneness. Internal temperature should reach at least 92C and toothpick should come out clean. Let cool completely before serving.

This marks the end of my whole spelt flour series of breads. Check out the others!

• Whole spelt sandwich bread: classic bread for everyday use
• Whole spelt cinnamon walnut bread: for the sweet tooth
• Whole spelt potato garlic bread: onto the savoury side
• Whole spelt pizza dough

What next? Rye? Multi-grain? Oh, the possibilities!