Donna Hay's chunky mushroom soup

Manufacturers of cream should totally reconsider re-evaluating their packaging. Currently, the sizes available for packets of cream are for 200ml or 1L. Like hello? 200ml is just too little as most of the times, I require 250ml, and 1L, it is way too much that everytime I open a 1L pack, I would have to plan ahead (yes, I mean calculations on actual paper) on how to use up the full amount! Why can't they start producing packages of 500ml? It would be perfect. I would really jump for joy if I see such a product in the supermarket aisle. But that's just me.

So anyway, I had leftover cream from an opened 1L pack of cream, and was wondering how to use it. There was an overabundance of ice cream in the freezer, so I thought I should think of another way to use it up, perhaps a cream of (something) soup of some sorts. I love mushrooms, so cream of mushrooms it shall be!

Medley of mushrooms - portebello, shiitake and white button

Kimchi jjigae (김치 찌개)

There was just a little bit of kimchi leftover from my previous homemade batch, so I decided to make kimchi jjigae (김치 찌개). Kimchi jjigae is essentially a stew/soup comprising of ingredients such as kimchi (but of course), tofu, scallions, pork belly and other miscellaneous vegetables. It is best to make kimchi jjigae using really seasoned kimchi (kimchi that has been fermented for a while) as the flavour is more pronounced in the stew. I personally prefer to eat fresh kimchi, and I detest really fermented kimchi, which has a sourish taste that doesn't appeal to me. Thus, whenever my kimchi starts to go sour, I'll definitely make kimchi jjigae, cos I really enjoy the dish, and also, it requires quite a bit of kimchi.

Ingredients for making kimchi jjigae (김치 찌개)

Finally finished backlog. (:

Here's all the remaining backlog of food pictures! This is for the month of April. The previous post was end Feb/Mar baking. Finally. I almost feel a sense of relief that I've uploaded all the pictures. (: Now, there's the bento pictures to tackle...haha. But then I think I like to mass upload a month's worth of bentos at a shot, so I'll only post bento pictures up at the end of each month.

Omg. My eyes are drooping so badly now that it's 3am. I'm supposed to go gym tomorrow morning. So I better head off to bed lest I wake up late and then decide that I'm lazy to walk to Fitness First. Ha.

Ingredients to make?

Quiches. It's my first attempt and I even made the pate sucree from scratch! It was wasy, but it took time rolling the dough out and cutting it to fit into the pan. I wanted to experiment with two flavours so I went with spinach for one, and mushrooms bacon for the other.

Waiting to go into the oven.

Ingredients for making homemade soup.

Vienna mini bread rolls.

The roll on the far right is from Woo Aa! She bought this Korean premix sesame bun pack and tried it out. It tasted pretty chewy and unlike a bread, but it was nice though.

Homemade beef barley vegetable soup. Bread + soup during cold weather is simply the best.

Uber mini burgers. About three mouthfuls each and they're gone. ;)