Tag Archive: bread


Mushroom on Toast and a Move

Mushroom on Toast | At Down Under | Viviane Perenyi

Both Paprika and I started winter with a nasty cold which partly ruined our long Queens birthday week-end. We are slowly recovering. I don’t have any appetite at the moment and until yesterday I felt like a vegetable.
And to add to the fun, our home is a mess with boxes popping like mushrooms in each corner.
Yes, Paprika and I are going to move.
A matter of weeks now and we’ll be on the other side of the Tasman sea. To be honest, it’s hard for me to speak about it. Part of me is excited about the change and another is sad to leave this Kiwi life…

Blog-wise I will try my best to update, but I hope you’ll understand the slower pace for the coming weeks.

For today I keep it simple with this mushroom on toast, tartine aux champignons. A lunch for one really, but the béchamel is enough to prepare 4 tartines. So you can proportionally increase the quantity of mushroom and bread to use up all the sauce.

Mushroom on Toast | At Down Under | Viviane Perenyi All images © 2013 Viviane Perényi

Mushroom on Toast (for one)

2 medium size mushroom (white button), sliced into 1/2cm (1/5″) thick
1 sprig of parsley, finely chopped
1 slice of sourdough bread
2-3 sage leaves
10g (1 tbsp) grated cheese (I used Gruyère, but Parmesan works fine too)
A garlic clove, mashed
Olive oil
Salt and pepper

Olive Oil Béchamel

250ml (1cup) milk
1 tbsp flour
1 tbsp olive oil
Salt, pepper and nutmeg

To prepare the béchamel, slowly warm up the milk over a low fire until it boils. Pour it in a jug and keep it aside. Rinse the pan, heat the olive oil over medium fire and add the flour. Stir constantly for a couple of minutes. Then pour the milk step by step whisking after each addition. You should get a smooth lump free texture. Keep on stirring until the texture thicken and get the consistency of a cream. Season with salt, pepper and nutmeg.
In a frypan over medium-high fire heat olive oil, add garlic and stir until fragrant. Add parsley and stir. Mix in mushrooms and cook for a couple of minutes stirring from time to time. Season with salt and pepper.
Spread the béchamel on the bread, top with mushrooms, sage leaves and grated cheese. Grill (broil) for 5 to 10 minutes. Serve with a green leaf salad.

LA SUITE EN FRANÇAIS…

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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…

Baking for the Soul

Sinemage Coconut Scone

I remember at the beginning when we arrived here in New Zealand, it was one of my little pleasure to have a coffee and nibble on a scone. In fact, coffee was an excuse to have a scone. I would never eat the butter they would serve with. Just plain.
I guess I was so keen on eating scone because of the novelty. You can’t find it so commonly in France.
Oddly now, I’d rather have a freshly baked croissant, as it’s not so widespread to get a good one here…

However, it was like a scone frenzy at home for the past couple of days.

At first I felt like baking -maybe unconsciously to distract me from the sad news in Japan. The initial plan didn’t look good when I saw there was no more egg in the fridge. I was going to postpone the baking session, but at the last minute, I recalled a scone recipe I bookmarked in one of the old issue of Donna Hay magazine.
I’ve never made scone myself and that was an additional reason to give it a go.

After the first attempt, I tried other versions, more or less successful, with different milks and flours.
The coconut scones were interesting yet too crumbly and not so fluffy. I need to tweak the recipe.
The chocolate ones got our preference. Hazelnut meal, rolled oat, wholemeal, kamut flour and brown sugar gave not only a good combination of flavours, but the right texture too.

To enjoy at any time of the day…

Sinemage Scones with Chocolate and CoconutSinemage Chocolate Scone

Chocolate Scones (makes 6)

50g hazelnut meal (ground hazelnut)
50g rolled oat
60g kamut flour (can be replaced by all purpose flour)
65g wholemeal flour
40g brown sugar
40g unsalted butter chopped
40g dark chocolate roughly chopped
125ml milk
1 tsp baking powder

Preheat oven to 180°C. Line a baking tray with baking paper. In a bowl mix together flours, hazelnut meal, sugar and baking powder. Add butter and mix with your finger tips to get a fine crumbly texture. Make a well in the center and add milk. With the blade of a table knife mix the dough until just combined. With a table spoon, scoop a piece of dough and roll it lightly and shape it like a small patty on the lined baking tray. Repeat until the whole dough is used. Bake for 20 minutes or until lightly golden. Remove from the oven and allow to cool on a wire rack.

La suite en français…