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The Simple Things 22 |Easter Brunch

Back in January, I shot an Easter brunch story for The Simple Things magazine.
It was a fun shoot with cool people gathered in a beautiful home.

On the menu baked eggs, brioche hot cross buns, hash brown, salmon caesar salad on toast, green smoothie and custard tartlets. All recipes to discover in the latest issue of The Simple Things.

Thank you Andy, Danielle, David, Peter, Talia and Tristan for making this story happen.

The Simple Things 22 |Easter Brunch

The Simple Things 22 |Easter Brunch


Plum and Chocolate Cakes

Plum and Chocolate Cakes | At Down Under | Viviane Perenyi

I can’t say there’s a lot of baking done those days. Might be the constant warm weather or maybe the erratic oven I have that deter me from one of my favourite pastime…
Lately, I spent my time preparing editorial photo shoots and meeting lovely people along the way. So in the kitchen, it stays simple.

After putting my hands on some Whittaker’s chocolate though, the idea of making a chocolate cake was quick to follow. It’s ages we didn’t have any chocolate cake, I said to Paprika.
So here they are, baked in muffin tins, these plum and chocolate cakes are a free interpretation of the recipe in Béa’s cookbook. Plum and chocolate is a lovely combination and useless to say the cakes disappeared quickly.

Plum and Chocolate Cakes | At Down Under | Viviane Perenyi

Plum and Chocolate Cakes (makes 10-12)

100 gr almond meal
30 gr wholemeal flour (or amaranth flour for a gluten-free cake, as in the original recipe)
2 eggs
3 small plums, pitted and sliced
70 gr sugar
75 gr chocolate
5 tbsp olive oil (or 90 gr unsalted butter, as in original recipe)
1 pinch salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp fruit brandy

Preheat oven to 180ºC (350ºF).
Melt the chocolate with olive oil in a bain-marie and set aside. In a bowl, combine the almond meal, flour, salt, baking powder and baking soda.
With a hand-held mixer whip eggs and sugar until the batter is light and pale in colour. Stir in the fruit brandy, then the melted chocolate and the flour mixture, until just combined. Pour the cake batter into muffin moulds lined with paper liner and arrange the slices of plums on top. Place in the oven and bake for 20 minutes or until the blade of a knife inserted in the middle comes out dry. Remove from the oven, lightly brush plum slices with honey and let cool before removing from moulds.


Summer Fare

Jícama Daikon and Cabbage Salad | At Down Under | Viviane Perenyi

Novelty could be the tag of the past week.

New to me, the taste of yam bean. I’ve finally satisfied my curiosity after spotting this root vegetable a while back at the market. Sweet and crunchy, I liked it combined with shaved green daikon and shredded Chinese cabbage. It makes a refreshing salad and an easy lunch for one.

Also new, the second edition of Rootstock festival last week-end. Paprika and I went there with a friend and we had a good time browsing and tasting artisan food and drinks. My eyes were caught by these beautiful bouquets of fresh herbs; So lovely with oregano and basil blossoms. I’ve mixed them in pasta and turned the rest into pesto.
Love these flavours of summer…

Oregano Blossoms | At Down Under | Viviane Perenyi

Oregano Pasta | At Down Under | Viviane Perenyi

Tomato Feta and Pesto Sourdough Toasts | At Down Under | Viviane Perenyi



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