Latest Entries »


© 2012 Viviane Perenyi - Szekesfehervar Cistercian Church

I’m rather late in the schedule of my posts… Paprika and I are in Europe.
We have had good time so far in his home town, Székesfehérvár, a historical city of Hungary.
It’s nice to pay a visit to the old Europe after almost half a decade…
I’m getting my architecture fix !
We have enjoyed to the fullest the long and warm days, feasted on good homemade hungarian food and summer fruits, met his friends and strolled endlessly in the little streets…
And though I’ve visited several times, it was an occasion for me to look at his city in a different way.
I’m writing this post from Paris and will not miss to tell you about it soon, until then I hope you enjoy what you see !

© 2012 Viviane Perenyi - Szekesfehervar
© 2012 Viviane Perenyi - Szekesfervar Old Doors
© 2012 Viviane Perenyi - Szekesfehervar Serbian Quarter

© 2012 Viviane Perenyi - Szekesfehervar Street Art

© 2012 Viviane Perenyi -Poppy Seed Cake And Turo Gomboc
© 2012 Viviane Perenyi - 3KG Bread
© 2012 Viviane Perenyi - Pörkölt and Langos
© 2012 Viviane Perenyi - Summer Fruits
© 2012 Viviane Perenyi - Summer Fruits
© 2012 Viviane Perenyi - Garden
© 2012 Viviane Perenyi - Szekesfehervar
© 2012 Viviane Perenyi - Trabant
© 2012 Viviane Perenyi - Szekesfehervar Lake
© 2012 Viviane Perenyi - Szekesfehervar Lamp at Sunset

© 2012 Viviane Perenyi - Szekesfehervar By Night


Citrus Season

© 2012 Viviane Perenyi Citrus Pudding in Cups

Fruit and vegetable well calibrated and strategically displayed under artificial light at a supermarket do not appeal to me as much as the ones on an open air market. Market where I enjoy going weekly to choose my produce and seeing how it changes depending on the season. And right now it’s citrus season !

When we were in the Wairarapa a couple of weeks ago, Margot kindly offered that we picked some lemons from her prolific tree. The fruits cheerfully hanging were so fragrant ! I gladly obliged.

© 2012 Viviane Perenyi - Meyer Lemons

Back home, I made some lemon achard. It will macerate for several weeks while we are away and I hope it’ll turn out good. I also kept a couple of lemons and baked this citrus pudding, adapting it slightly, using yogurt instead of milk and reducing the butter and sugar quantities.

Paprika and I liked it.
It’s a good fix on a chilly winter night and an alternative to the usual crumble I always think of when I want something sweet, warm and comforting…

© 2012 Viviane Perenyi - Citrus Pudding

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

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…