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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…

Budapest, Pearl of the Danube

© 2012 Viviane Perenyi - Saint Stephen Basilica Budapest Hungary

It’s been over a week now. Paprika and I are back in the Land of the Long White Cloud.

Time flies…

More than once during these holidays I thought how marvelous it could be to have a way to record a moment. Not only visually. But to have a piece that would capture what all my senses have been moved by at a particular moment.
I would keep that memory in a jewellery box, because it would be so precious. And sometimes, I would carefully open the box. And I would have again the full sensation of this moment…

Summer 2012, Budapest, Hungary.
There’s this warm breeze that caresses my skin.
And while Paprika and I stroll in the streets, my nose is constantly up, looking at the architecture.
We hear a melody… Someone’s playing piano.
Like in a movie scene, I follow the music. I stop in front of a renaissance style building and I stare at the open window where the notes come from.
The bells of the church nearby resonate and bring me back to reality.
We keep walking.
We don’t really know where our steps lead us…
We stumble upon an old synagogue in renovation…
Discover a photo exhibition featuring rarely seen photographs of Kertész and Brassaï.
Rest in a cafe that bring us back in time with a decor that reflects the splendor of the past.
Sneak a peek into the peaceful atmosphere of udvar -courtyard- hidden behind the massive carriage doors.
Everywhere we go, I see, feel and smell History.

It’s the end of the day. The sun sets behind the hills of Buda and the magic light makes everything glow…
I am grateful for being here and having the chance to live it all with my dear Paprika…

© 2012 Viviane Perenyi - Lanchid & the Castle by Night Budapest Hungary

© 2012 Viviane Perenyi - Ethnographic Museum Budapest Hungary

© 2012 Viviane Perenyi - Synagogue & St Stephen Basilica Budapest Hungary

© 2012 Viviane Perenyi - Gerbeaud Budapest Hungary
© 2012 Viviane Perenyi - Cafe Andrasi Utca Budapest Hungary

© 2012 Viviane Perenyi - Rose Shaped Icecream & Nightlife Budapest Hungary© 2012 Viviane Perenyi - Paprika Garland & Promotional T-shirt Budapest Hungary
© 2012 Viviane Perenyi - Market Hall Budapest Hungary
© 2012 Viviane Perenyi - Udvar & Lamp Post Budapest Hungary

© 2012 Viviane Perenyi - Udvar Budapest Hungary

© 2012 Viviane Perenyi - Street Sign Budapest Hungary

© 2012 Viviane Perenyi - Statue and Architectural Detail Budapest Hungary

© 2012 Viviane Perenyi - Mathias Church By Night Budapest Hungary

© 2012 Viviane Perenyi - Facades Budapest Hungary

© 2012 Viviane Perenyi - Architecture Budapest Hungary

© 2012 Viviane Perenyi - Detail Door & Staircase Shadows Budapest Hungary

© 2012 Viviane Perenyi - View From St Stephen Basilica Budapest Hungary

© 2012 Viviane Perenyi - Tram Budapest Hungary

© 2012 Viviane Perenyi - Playing with Shadows Budapest Hungary

© 2012 Viviane Perenyi - Parliament Danube Budapest
All images © Viviane Perényi

Special thanks to Zita for her food recommendations in Budapest. It was a pleasure to dine and chat with you and Vera as well !

La suite en français…