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Small Bites

© 2012 Viviane Perenyi - SourdoughToast with Pear and Blue Cheese

It’s been quiet around here…
But as you may guess, not so much behind the scene.
So time to dust off the workbench and write on the virtual black board what’s the menu du jour.

And why not start with these pear and blue cheese sourdough toasts as the fare of the day. Easy yet tasty. Yes, because as long as I like to indulge in rich and comforting dishes in winter, when it comes to lunch, I mostly prefer to go for a light option, a quick fix. Leftover or something ready in minutes. And these small bites fall in this category.

Actually, I was craving for a pizza. This one to be exact. There was no way I could make it in a reasonable time frame with the dough that needs to rest for a couple of hours…

So this sourdough flatbread garnished with pear and blue cheese was prepared as a cheat version.

© 2012 Viviane Perenyi - SourdoughToast with Pear and Blue Cheese© 2012 Viviane Perenyi - Pear and Blue Cheese on Sourdough Toast

Pear and Blue Cheese on Sourdough Toast (Makes 6-8 toasts)

- 270 gr (1 cup) sourdough starter
– 1/2 tsp sea salt
– 1/2 tsp baking soda

Garnish:
1-2 pears finely sliced, sprinkled with lemon juice.
1 tbsp of crème fraîche per toast
60-80 gr blue cheese, crumbled

Preheat oven to 235°C (455°F) with a pizza stone inside.
In a large bowl, mix together the starter, salt and baking soda until well combined and the batter is light and foamy.
Line a baking tray with baking paper and pour the batter to form regular discs (paying attention not to spread over the size of your baking stone)
Carefully transfer the baking paper on the baking stone and bake for 8-10 minutes.
Garnish each toast with cream, pear slices and blue cheese on top. Bake at 200°C (400°F) for 5 minutes or until the blue cheese is melted.

La suite en français…

On Being Inspired

Cranberry Upside Down Cake | At Down Under | Viviane Perenyi

The couple of times, I’ve seen fresh and local cranberries here, I’ve been hesitant to buy them. Unsure I’d like them and mostly how to cook them -I know, that might sound odd to you if you’re a North American reader.
A week ago, I overcome my indecision and grabbed a bag full of these ruby berries. For several days, they sited in the fridge before I spot a recipe in one of the books I’ve been offered recently.
Books which have been a great source of inspiration, I should say. Such a good feeling, to be inspired. When enthusiasm, willingness and idea collide. A positive mindset that triggers action and prompted me for example, to go and stroll in the streets, camera in hands… And an outcome I might share with you on a later stage.

Cranberry Upside Down Cake | At Down Under | Viviane Perenyi

But for now let’s go back in the kitchen, where the cranberries have been lovingly baked into an upside down cake, from an original recipe of La Tartine Gourmande Recipes for an Inspired Life.

The book, a faithful version of Béa’s beautiful blog, is indeed visually inspiring and well put together with personal stories and anecdotes that I’ve enjoyed reading.
As described, the cake is moist and gave to Paprika and I our very first taste of cranberry.
Baked with ingredients from my pantry, I’ve made slight changes that give a subtle and pleasant coconut flavour to the original recipe.

Cranberries and Upside Down Cake | At Down Under | Viviane Perenyi

Upside Down Cranberry Cake Makes one 9-inch round cake

Adapted from the book La Tartine Gourmande Recipes for an Inspired Life (My changes included between brackets)

For the cranberry topping
1 tbsp/ 14g / 1/2 oz butter
3 cups/ 300g / 10 1/2 oz fresh cranberries
2 tbsp blond cane sugar

For the cake batter
1/2 cup plain whole yogurt ( 70ml coconut milk + 70ml yogurt)
1/2 cup/ 100g / 3 1/2 oz blond cane sugar
1/3 cup olive oil (5tbsp+1tsp)
1 vanilla bean, split open and seeds scraped out
1/4 tsp saffron threads (none)
3 large eggs
1/2 cup/ 60g / 2 oz quinoa flour or millet flour (45g coconut flour)
1/2 cup/ 90g / 3 oz brown rice flower (105g)
1/3 cup/ 40g / 1 1/2 oz almond meal (desiccated coconut)
2 tbsp cornstarch
2 tsp baking powder (none)
1/2 tsp baking soda (1 1/2 tsp)
Pinch of sea salt

Preheat oven to 350°F (180°C). Cut a round piece of parchment paper large enough to cover the sides and bottom of the cake mold. Butter the cake mold and line it with the parchment paper; set aside.
To prepare the cranberry topping: In a pot, melt the butter over medium heat. Add the cranberries and sugar and cook for a few minutes, stirring occasionally until the cranberries soften slightly. Transfer the cranberries to the cake mold, spreading them to cover the bottom entirely.
To prepare the cake batter: In a large bowl, beat the yogurt (and coconut milk) with the sugar. Stir in the olive oil, vanilla seeds, saffron and eggs. In a separate bowl, combine the quinoa (coconut) and brown rice flours, the almond meal (desiccated coconut), cornstarch, baking powder, baking soda and sea salt. Add the dry ingredients to the wet and mix thoroughly, taking care not to overwork the batter.
Pour the batter over the cranberries, place in the oven, and bake for 30 to 35 minutes, until the blade of a knife inserted in the cake comes out dry. Carefully flip the cake onto a plate and let cool slightly before removing the parchment paper. Serve with plain yogurt or whipped cream.

This is my entry to Sweet NZ hosted this month by Shirleen of Sugar and Spice

La suite en français…

Just…

Fall Foliage | At Down Under | Viviane Perenyi

For the love of colours…

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