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Taking Time…

 © 2011 Viviane Perenyi Manuka Bloom

…to slow down and notice pretty little things around me.
Like this manuka bush in bloom.
Simple and small details that bring a smile to my face.
Hope you enjoy it too !

 © 2011 Viviane Perenyi Manuka Buds

Reach for the Moon

 © 2011 Viviane Perenyi Hungarian Almond Kifli Cookies

The end of the year is fast approaching and everyone seems to anticipate the festive time ahead.
I’ve already seen shops displayed their glittery decoration. And I’m completely astound how this year has gone so fast…

I can’t really say that I’m on a Christmas mode yet. I’m fine for now enjoying Spring. In the plate. And outside. Or maybe because I’m more last minute and improvisation than planning ahead.

So I was the first surprised when I uploaded the picture above and thought to myself: this really looks christmas-y

 © 2011 Viviane Perenyi Asparagus and Buckwheat Lunch

Well, Paprika has been waiting for a while that I bake these vaníliás kifli. The Hungarian name comes from the crescent shape -kifli- and the vanilla flavour -vaníliás.

Researching afterwards about these cookies, I found out they were traditionally baked at Christmas time (once again !) but now enjoy all year round. The eggless dough is commonly made with walnut meal, but almond works just fine too.
Heavily sprinkled with icing sugar they look like little moon.

They were gone in a blink of an eye…

© 2011 Viviane Perenyi Hungarian Almond Kifli Cookies

The recipe has been given to me by the teacher of my Hungarian course. The slight changes I’ve made are between brackets.

Vaníliás Kifli – Hungarian Walnut Biscuit
Makes about 70

250gr or 2 cups flour (210gr)
200gr or 2/3 cup + 1/4 cup unsalted butter, soften (+ if you make it with almond meal)
80gr or 2/3 cup icing sugar
60gr or 1/3 cup ground walnut (100gr ground almond)
5-6 drops vanilla essence (Good pinch of vanilla powder)
Icing sugar for dusting

In a bowl mix with your hand all the ingredients to form smooth paste. Let it rest covered in a cool place (not the fridge) for 30 minutes.
Butter two baking trays -or line them with baking paper. Preheat oven to 180°C/356°F. Cut the dough in 4 equal parts and roll to shape it like a log of 2cm/1 inch diameter. Cut the log every 5cm/2 inches and shape each piece like a crescent. Bake for 8-10 minutes or until lightly golden. Remove from oven and sprinkle with icing sugar.

 © 2011 Viviane Perenyi Milk and Hungarian Kifli Cookies

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This is also my entry to Sweet NZ hosted this month by Mairi at Toast.

Round up here

La suite en français…

For The love of Food

© 2011 Viviane Perenyi Tasting Shed Interior
© 2011 Viviane Perenyi Bron Ingrid Mairi
© 2011 Viviane Perenyi
© 2011 Viviane Perenyi Sue shooting
© 2011 Viviane Perenyi Sasa Rowan and Alessandra
© 2011 Viviane Perenyi Mika and Sasa
© 2011 Viviane Perenyi Black Board Tasting Shed
© 2011 Viviane Perenyi Tasting Shed In and Out
It was last Saturday.
We all gathered at the Tasting Shed, in north-west Auckland, for the very first Food Blogger conference in New Zealand.
It was a great day. It was an opportunity to see again bloggers not meet for a while and be introduced to others for the first time.
Thanks to Alli who organised everything and gave us the chance to share and exchange around a common interest.
Andrea presented guidelines on web design, Jaco spoke about social media, Alessandra talked about writing -peppered with anecdotes of her own experience- Emma gave a behind-the-scene insight of her communal blog, Louise introduced us to tasty seaweeds and Bron shared the principles and her tips about food photography.

I came back home on Saturday night tired, but all happy with the day. And I’m already looking forward to the next time.

You can read and see more about the conference here, here and here

And a special thanks to Mairi for her hospitality.

This event was sponsored by:
Cook the Books | Kohu Road | Gupuds | Teza | I love Pies | Mad Millie | Pacific Harvest | Whittakers | Kokako | Gravity Coffee | Bell Tea | Annies | Photo & Video International | Coopers Creek | Loaf
| Cuisine | Hubbards | New Holland Publisher

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