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© 2012 Viviane Perenyi - Őrség Meadow Hungary

It was a hot day.
We packed our stuff in the car and we hit the road, direction Őrség national park, in the western part of Hungary.
After three hours drive, we arrived in front of a traditional house that was surrounded by green tall grass. The key to open the entrance door was the size of my hand and it felt like entering a secret place in a fairy tale.
Inside, the thick mud walls kept the air cool, the kitchen had an old wood burning stove and the door frames were large and low. It was like stepping back in time.
We unpacked and got familiar with this rustic house, our base to discover the region.

© 2012 Viviane Perenyi - Őrség Countryside Hungary
© 2012 Viviane Perenyi - Őrség Hungary Cheese Platter and National Park Forest© 2012 Viviane Perenyi - Őrség Hungary Window & Wild Blackberries© 2012 Viviane Perenyi - Őrség Hungary Hay Rolls
© 2012 Viviane Perenyi - Őrség Hungary Apples and Bike in the Meadow© 2012 Viviane Perenyi - Őrség Hungary Apples and Kitchen Tools© 2012 Viviane Perenyi - Őrség Countryside Hungary
© 2012 Viviane Perenyi - Őrség Hungary Walking Through the Meadow

This journey will be remembered as the days we cycled up and down hills on small country roads from one village to another. As the region where apple trees laden with fruits were commonly found in people’s garden or by the side of the road. As the place where meadows filled with wild flowers were beautiful, specially at sunset. And as the area where we spotted a herd of szürke marha lazily resting in the shade, a stork going back at dusk to its nest perched on a chimney top and countless of butterflies everywhere…

© 2012 Viviane Perenyi - Őrség Hungary Reed Plant and Thatched Roof © 2012 Viviane Perenyi - Őrség Hungary Pityerszer Szalafő
© 2012 Viviane Perenyi - Őrség  Hungary Traditional Pattern Carved in Wood
© 2012 Viviane Perenyi - Őrség  Hungary Szürke Marha - Hungarian Grey Cattle
© 2012 Viviane Perenyi - Őrség Hungary Dry Corn & Bogrács© 2012 Viviane Perenyi - Őrség Hungary Grapes and Hazelnut © 2012 Viviane Perenyi - Őrség Hungary Green Walnuts
© 2012 Viviane Perenyi - Őrség Meadow Hungary
© 2012 Viviane Perenyi - Őrség Hungary Pottery
© 2012 Viviane Perenyi - Őrség Hungary Fresco Velemér Church
© 2012 Viviane Perenyi - Őrség  Hungary Local Pottery
© 2012 Viviane Perenyi - Őrség Hungary Velemér Church

Besides the bucolic landscapes and tranquil atmosphere, the medieval church with its frescoes in Velemér, the ethnographic open-air museum in Szalafő and the traditional pottery added a cultural touch to our discovery of the region.

After spending most of our holidays in cities – Fehérvar, Paris and Budapest- this escape in the country was good.
Őrség was a lovely place to end our European journey.

© 2012 Viviane Perenyi - Őrség Countryroad Hungary

La suite en français…

Say Cheese

© 2012 Viviane Perenyi - Homemade Mozzarella

Two weeks ago I attended the second edition of the New Zealand Food Blogger conference held this year in Wellington.
Two excellent days filled with demonstration, tasting, presentations, workshops, good food and people who all have an interest for it.
Special thanks to Allison and Shirleen who did a fantastic job organizing this conference.

There are many detailed accounts about this event, so please go and read more about it chez Alessandra, Sue, Lydia part 2 & 3, Celia day 1 & 2, Lesley, Carmella, Jemma, Emma and Lucy

© 2012 Viviane Perenyi - Fresh Homemade Mozzarella© 2012 Viviane Perenyi - Salt Sprinkle on Fresh Mozzarella

August was the month of first time.
First time I exhibited my work and first time I was given the opportunity to lead a food photography session. The former took place in Hungary and the later in Wellington at this conference. Both experience have been exciting and challenging at the same time, yet there’s nothing like sharing what you like to do with people…

Still part of the conference, I attended Allison’s workshop on cheese making, where we were shown how to make mozzarella. Because I was offered a cheese making kit from Mad Millie at the end of the two days, there was no reason not to practice what I have learnt during the workshop.

As you can see, I still need to work on nicely shaping the ball. Though, a part of me quiet like it this way with all the irregularities.
With a drizzle of olive oil and a sprinkle of sea salt flakes or on toast with dried tomatoes, it makes a simple and tasty snack.
I bet I will do this again in summer with fresh tomatoes and basil…

© 2012 Viviane Perenyi - Fresh Mozzarella & Dried Tomato on Toast

Mozzarella Makes 3 medium size balls
Recipe from The Gourmet Gannet

2 litre full cream milk (not homogenized)
1 tsp citric acid, diluted with 1 tsp water
1/2 tsp not iodized salt
1/2 tsp rennet or 1/4 Mad Millie vegetarian tablet, diluted with tsp water

In a pan add milk, salt, acid citric and gently heat to 32˚C (90˚F). Add diluted rennet, stir well and leave for 20 minutes to allow curds to form. Cut curds into 1cm cubes with a knife. Heat gently to 41˚C (105˚F) slowly forming the curd into a ball with a slotted spoon. This should gradually come together into a ‘milk brain’ shape. Do not force or squeeze the curd together. Do not overheat. Remove from heat.
In a small pan heat some sterilized water to 70˚C (158˚F). Place a ball of curd into the hot water (inside a sieve for ease of lifting out) to cook and stretch the curd.
Roll around with a wooden spoon. It should start to become stretchy/sticky.
Take the ball out of the water and stretch (do not pull, let gravity do the work) then fold, then shape into a ball shape.
Plunge into a bowl of ice cold water. This helps cool the cheese quickly and retain its shape.
Eat immediately or it can be retained in the fridge in a sealed container for a few days. Remember, it has no preservatives.
Note: Too acidic will be too stretchy. Not enough, will snap.

The NZFB conference 2012 was generously sponsored by:

Le Cordon Bleu | Chocolate Festival | T Leaf T | Moon Over Martinborough | Harper Collins | The Kitchen Maid | My Darling Lemon Thyme | Grow from Here  | Yellow Brick Road | Archer McRae | Positively Wellington Tourism | Viviane Perényi | Alessandra Zecchini | L’Affaire au Chocolat | Six Barrel Soda | The Dumpling House | The Gourmet Gannet | People’s Coffee | Wellington on a Plate | Boulcott Street Bistro | Foxglove | Monsoon Poon | The General Practitioner | Coco | The Tasting Room | Ti Kouka Cafe | Maginnity’s | Fork & Brewer | Hummingbird | Floyds | Liquid Winks | Pop Dining | Moore Wilson | Regal Salmon | Floriditas | Little Penang | All Good Bananas | Aroha Drinks | Kokako | Little Bird Organics | R Qute | The Collective Dairy | Eco Store | Mad Millie | Holy Moly Icecream | Intercontinental | So D’lish | Sugar and Spice and All Things Nice | Peasepudding | Eat and Greet | Wellesley Hotel | Omega Seafood | Bongusto | Pork | Saint Clair | Manowar Vineyards | Neudorf | Equagold | Love Plant Life | 100 Percent Nutz | Zipleaf 

La suite en français…

Welcome Spring

Spring Wild Flower| At Down Under | Viviane Perenyi

Spring Wild Flower| At Down Under | Viviane Perenyi

One of the first things I’ve noticed two weeks ago when we came back to New Zealand was the trees in bloom.
Yes, it’s officially Spring now.
This week may have started with a wet day here, but I welcome the change of season and its lovely colours…

Spring Wild Flower| At Down Under | Viviane Perenyi

La suite en français…


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