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Fig Goat Cheese and Speck Pizza | At Down Under | Viviane Perenyi

No matter what’s the topping, the favourite pizza in our household is the one with a sourdough base.

I’ve shared a number of sourdough recipes here on the blog, sweet and savoury, and you may all know by now how much I like mon levain.
It’s years now that I make this pizza crust and yet never shared it here. The recipe is adapted from Flo Makanai’s one.

Like most sourdough recipes, it takes a while, but you’re rewarded with a crust that is so tasty, crisp outside and chewy inside.
I think you’ll love it too !

Fig Goat Cheese and Speck Pizza | At Down Under | Viviane Perenyi

Fig Goat Cheese and Speck Sourdough Pizza (makes 2 medium)

Dough
70g sourdough starter
140g water
210g flour (I use all-purpose but other type works too)
1 tsp salt
5 tbsp olive oil

Topping
2-3 large figs, cut into slices
4 tbsp sour cream
60g speck, thinly sliced
100g goat cheese
1 handful rocket leaves

I usually prepare the dough 4 hours before cooking time. Depending on where you live this can be adjusted. In Wellington where the weather is cooler than in Sydney, I used to prepare the dough in the morning for the night, or sometimes prepare it the day before letting it rest in the fridge overnight and then bringing it at room temperature and proofing it for several hours.

In a bowl mix together sourdough, water, flour, salt and olive oil until it all comes together. Transfer the dough on a work surface and knead it for 8-10 minutes. At this stage the dough will be supple. This kneading technique shared by Flo is the one I use all the time. Place the dough in a greased bowl and cover it with cling wrap. Let it rest for 4 hours.
Preheat oven to 225ºC (435ºF) with a pizza stone inside. Prepare 2 sheets of baking paper slightly larger than your pizza stone. On a work surface dusted with flour, divide the dough in two equal parts. Using the back of your fists, lightly floured, stretch the dough keeping the edge thicker. Place the dough on a flat baking sheet lined with baking paper. Spread 2 tablespoons of sour cream on the pizza base and top with fig slices, speck and crumble goat cheese (though for a stronger cheese flavour I prefer to add it once the pizza’s cooked). Slide the pizza with the baking paper on the pizza stone and bake for 12-15 minutes or until the crust is nicely golden. Serve warm with rocket on top.

LA SUITE EN FRANÇAIS…

Plum(p)

Plums | At Down Under | Viviane Perenyi

I’m all inspired by the goodness of food I have in my kitchen lately. From that beautiful and tasty garlic to sweet plums and green almonds, I feel spoilt.
Of course, I could not resist making a tart with some of the plums. Classic. The quintessence of summer.

The cute sugar plums are new to me. I like their shape, size and colours. I’ve prepared a part of them in a simple dessert, with yogurt, honey and fresh almonds. A treat on a balmy day.

Plum Tart | At Down Under | Viviane Perenyi

Roasted Plums | At Down Under | Viviane Perenyi

Roasted Sugar Plum with Yogurt Honey and Fresh Almonds (for 4)

6 sugar plums, halved and stone removed
1 tbsp sugar
4 tsp honey
8 heaped tbsp yogurt
Dozen fresh almonds, cracked open and finely sliced (or lightly toasted almond flakes)

In a small plate spread sugar and stamp the cut side of each plum with sugar to coat. Place them on a baking tray lined with baking paper. Grill (broil) the plums for a couple of minutes or until the sugar starts to bubble and caramelise. Remove from oven and let them cool for 5 minutes. Scoop yogurt into glasses/ramekins, top with plums, drizzle with honey and sprinkle almond.

Roasted Plum Yogurt and Green Almonds | At Down Under | Viviane Perenyi

I also want to thank you for your kind words on the previous post. It means a lot to me. Merci.

LA SUITE EN FRANÇAIS…

Viviane Perenyi for The Simple Things Issue 19 Table Spread Fondue

I worked last spring on a food feature published in the current issue of UK-based lifestyle magazine The Simple Things.
Comforting winter food is on the menu including a friendly way to entertain, a cheese fondue.

It’s been great fun and challenge to do this shoot. I liked the creative process to build it and all the team work.

The Simple Things celebrates the things that matter most.
I appreciate their philosophy as it’s about slowing down, making mindful choices, being curious, and gathering friends, family and the fruits of the land. And the conviction that the small, simple things we do will make a difference in the long run.

The latest issue is now on sale and available for Ipad too.

Viviane Perenyi for The Simple Things Issue 19 Onion Soup

Viviane Perenyi for The Simple Things Issue 19 Rustic Salad

Viviane Perenyi for The Simple Things Issue 19 Mulled Wine

LA SUITE EN FRANÇAIS…

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