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Cheers

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

I look forward to this new week.
Because after the last disappointing one I had, this week will be under the sign of meeting. Like minded people. And that’s a good perspective…

In the same idea of gathering, Barbara is hosting a special Hay Hay it’s Donna Day and inviting everyone to share a drink to celebrate the 10th anniversary of the Donna Hay Magazine.
I contribute to this virtual bar with an orangeade with rhubarb granita. A beverage to keep cool kids and grown ups alike…

 © 2011 Viviane Perenyi Orange & Rhubarb Granite

While most of you are getting cosy in the northern hemisphere, here, days are getting longer. Yes, summer is almost at our door step. Or at least it feels like that some days…

This post is therefore a visual ode to the beautiful season, to warmer and light-filled days, to the return of open shoes and laid-back atmosphere…

 © 2011 Viviane Perenyi Rhubarb Granita and Empty Glass

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

Orangeade & Rhubarb Granita
(Makes about 4 cups)

6 oranges
500ml (2cups) water
50g (1/3cup) sugar

250ml (1cup) water
5 tbsp rhubarb syrup

The day before, prepare the granita. Mix in a shallow container water and rhubarb syrup and freeze overnight. Then with a fork break the flavoured ice.
Prepare the orangeade mixing the fresh orange juice, water and sugar until sugar is dissolved. You may add sugar depending on how sweet your oranges are.
Serve cold with a slice of lime, ice cubes and rhubarb granita on top.

La suite en français…

Dotted

© 2011 Viviane Perenyi Turo Rudi

Paprika introduced me to Túró Rudi in one of my first trips to Hungary.
Useless to say that I liked it from the first bite. Whenever we were in a supermarket, I grabbed a couple of them.

It’s a very popular sweet made of quark (túró in Hungarian) coated with chocolate and shape like a stick. The taste is distinctive -to other chocolate bars- and so is the red polka dot packaging.

© 2011 Viviane Perenyi Turo Rudi Diptych

It was last week, after hosting a Hungarian dinner at home, I had quark left and thought of trying to make some.
The first batch was enough convincing. The most important is to find the right quark, as the creamy kind will not work here. After that, it’s fairly easy to do. And very quick to eat !

© 2011 Viviane Perenyi Turo Rudi

Túró Rudi (makes about 12)

350gr quark
2 heaped tbsp icing sugar
1 good pinch of vanilla powder
180gr dark chocolate for coating (there’ll be chocolate left)

Drain well quark by gently squeezing the water out through a muslin cloth.
In a bowl mix well together quark, sugar and vanilla. With a teaspoon, scoop the mixture and roll into a small ball between your palms. Line a baking tray with parchment paper.
Melt chocolate in a double boiler. Dip one by one quark ball with the help of a toothpick and gently shake off the chocolate excess. Let them cool completely on baking paper. Keep refrigerated if not consumed directly.

La suite en français…

Mid-Week…

 © 2011 Viviane Perenyi Orchid
And just a peek at the beauty gracing our living room…


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