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S[m]oothing

 © 2011 Viviane Perenyi Multi-fruit Smoothie

So here we are, at the end of the week and me wondering what I did with it…

This week has been under the sign of sickness -for Paprika- and an obvious lack of energy for me. Happy anyway to have been spared from virus so prone to spread.

So I keep it simple if not basic this week. Fruits and a dash of coconut cream blended into a smoothie.
I’ve prepared this for several days in a row, hopefully to give us a boost with a good intake of vitamins.

I want to keep this good and new habit. And with Summer approaching, fruit choice will be greater and combinations will be endless…

 © 2011 Viviane Perenyi Fruits for Smoothie Diptych

I’ve also had a long conversation with my sisters on Skype yesterday.
Always a good time.
We chatted and laughed a lot too.
And I felt all energized afterwards despite the late hour.
Unexpectedly, laughter had simply worked as an excellent vitality boost…

 © 2011 Viviane Perenyi Multi-fruit Smoothie In Hand

So I wish you all a fun week-end !

La suite en français…

Wellington is proud of her numerous cafes and known for good coffee.

For this second post of Face & Place series, I bring you on Wellington waterfront, in a coffee roastery inside the historic building Shed 13, to meet Lambros Gianoutsos.

It was a chilly early morning when I arrived at the headquarter of Mojo, inside the lofty shed, that houses the voluminous coffee roaster, stock, administrative offices and shop, all under one roof.

Lambros, had just switched on the machine and was waiting for it to warm up before roasting the first batch of coffee beans.
Meanwhile, we had a little chat where he explained to me the process of roasting, where their produce come from, how his son -creator of Mojo- travels around the world to source the best beans directly with growers and how they taste and elaborate together coffee blends sold under the brand.
Lambros, originally from Greece, calls New Zealand and particularly Wellington, home for 50 years. He tells me his background has always been interrelated with coffee as he worked in the catering sector from a young age. So when his son created the business, he mastered the process of coffee roasting and he’s daily in charge of it since then.

 © 2011 Viviane Perenyi Lambros The Coffee Roaster

 © 2011 Viviane Perenyi Building Shed 13 Wellington Mojo Roastery

 © 2011 Viviane Perenyi Mojo Coffe Roastery Raw Dry Beans Green beans waiting to be roasted

 © 2011 Viviane Perenyi Coffee Beans Sacks

 © 2011 Viviane Perenyi Coffee Roaster

 © 2011 Viviane Perenyi Lambros at the Coffee Roastery

 © 2011 Viviane Perenyi Coffee Beans Freshly RoastedFirst batch. Pure visual and olfactive joy: Shiny little beans drop out onto the large circular cooler and release an addictive aroma.

 © 2011 Viviane Perenyi Freshly Roasted Coffee Beans Cooling

 © 2011 Viviane Perenyi Lambros and Freshly Roasted Coffee Beans

 © 2011 Viviane Perenyi Packing and Labeling Roasted Coffee

© 2011 Viviane Perenyi Coffee Beans Buckets and PackagingsSorting and Packing

 © 2011 Viviane Perenyi Lambros Sampling Roasted Coffee Beans

 © 2011 Viviane Perenyi Pulling Coffee Beans Sack

 © 2011 Viviane Perenyi Coffee Roastery

© 2011 Viviane Perenyi Mojo Coffee Cups On DisplayDisplay on the shelves next to the shop counter

© 2011 Viviane Perenyi Coffee Booklet & Packagings on Display

Thank you Lambros, it was a pleasure to meet you and follow the process of coffee roasting.

La suite en français…

Spring And Tulips Of Another Kind

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

It’s been a while…

Spring is now in full swing.
Asparagus have made their way to the market.
And there are couple of new things going on here lately (No, I’m not speaking about the rugby world cup..)
Rather decisions made, impacting life.
And adjustment required therefore.

I’ve also worked on exciting projects recently and can’t wait to share them with you. Soon.

On the other side, my little kitchen didn’t see any baked goods, except bread, for weeks.
Not a big deal, but rather unusual for the big tooth of mine.

© 2011 Viviane Perenyi Grapefruit Fennel Quinoa Salad

And the weather has been so balmy lately that all I craved for was salad -at least for lunch. Any kind, sweet and savory.

I was eating a fruit mix when I thought about the tulipe. This crisp biscuit shaped as an edible cup to serve usually ice-cream.

Rather old fashion, but it brings back good memories from my childhood. Specially holidays spent at my aunt’s house, next to the beach. My aunt who liked to entertain and always prepared excellent frozen desserts, stylishly presented.

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

Much more humble, my version with a fresh fruit salad.
But as usual, when you’re done with the biscuit, you can garnish it with what ever you fancy. Just remember that the biscuit is not waterproof and therefore better dress up the cups just before serving to avoid a soggy biscuit on the bottom.

Tulipe Biscuit (makes about 6)
Do check the original recipe here for a step by step.

65 gr (more than 1/2 stick) unsalted butter, at room temperature
65 gr (1/2cup) icing sugar, sifted
2 egg whites
55 gr (1/2cup) flour, sifted
Vanilla powder (optional)

In a bowl cream the butter, then add the sugar and mix well until the mix get paler. Add egg whites and stir. Drop all the flour at once and stir to combine and get an homogenous paste. Add vanilla powder at this stage and stir.
Preheat oven to 200°C (392°F) and on your work surface near the oven prepare a couple of glasses upside-down.
On a silicone mat or a baking sheet lined with parchment paper, scoop a table spoon of the paste and spread it with the back of the spoon to make a 12-15cm (5-6 inch) diameter disc. Better to make a couple at a time and spread the cooking session on several batches. Bake for 6-7 minutes. Remove from oven and with a spatula delicately remove the biscuit, still soft, and top it on the glass. Press delicately the edges down, towards the glass and let it cool and firm up completely. You need to do this rather quickly until the biscuit is still soft and pliable, hence the idea of baking them by batch of two or three.

These Tulipes are also my entry to Sweet NZ:

La suite en français…

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