Tag Archive: gluten free


Chocolate and Walnut Slice | At Down Under | Viviane Perenyi

At last, here’s the recipe mentioned in the post yesterday.

To be honest, these are brownies that turned out too crumbly to be called brownie.
They have this rich nut and chocolate taste that is addictive though.
The kind you can’t stop nibbling all day long.

Cracking Walnuts | At Down Under | Viviane Perenyi

Walnut and Chocolate Slice

110g unsalted butter
120g dark unsweetened chocolate
2 eggs, lightly bitten
70g brown sugar
80g buckwheat flour
125g walnut, finely chopped or walnut meal
1 pinch salt
1 tbsp rum (optional)

Preheat oven to 180ºC. In a saucepan over low fire melt together chocolate and butter. In a large bowl mix together flour, walnut, sugar and salt. Remove melted chocolate and butter from the fire and allow to cool. Add eggs to flour mix and pour melted chocolate. Mix well and stir in rum. Bake in a shallow dish lined with baking paper for 25 minutes. Remove from oven and allow to cool before slicing.

Chocolate and Walnut Slice | At Down Under | Viviane Perenyi
Chocolate and Walnut Slice | At Down Under | Viviane Perenyi



Sweet Steamed Dumpling

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

A year ago or so I had my first taste of sweet steamed dumplings. It was during a dumpling class taught by Vicky Ha of House of Dumplings.
As much as I like savoury dumplings, the sweet ones stuck in my mind as I found them original, all round and smooth, bathing in a sweet flavoured broth.

Back at home, I tried to recreate them.
They are rather simple to prepare. Don’t be impressed by the shaping process and give it a go.

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

I used here a peanut filling hoping to reduce the stock in my pantry.
Now that I have to empty the whole pantry in a couple of weeks, I just wonder why did I buy so many…

Anyway, I particularly find these sweet dumplings comforting, served steaming hot with a ladle of warm ginger syrup. They are perfect on a chilly winter night.

I also would like to thank you all for your supportive words on the previous post. Merci.

Sweet Steamed Peanut Dumplings
For 10-12 balls

50g rice flour
50g glutinous rice flour
75ml water (more if needed)
Handful black sesame seeds (optional)

Peanut paste
30g roasted peanut finely ground
15g sugar
1 tsp water

Ginger syrup
150ml water
120g brown sugar
1 cm ginger piece, peeled and sliced

Mix together peanut, sugar and water to form a thick and sticky paste. Keep it aside.
In a bowl mix flours together. Make a well in the centre and add water. Knead slightly to get a homogenous dough adding a teaspoon of water if necessary to adjust. Scoop a piece of dough and roll it between your palms to form a small ball -2cm diameter. Hold the ball in the palm of your hand and with your index finger gently press the ball and make a cavity in the centre. Widen the cavity by pressing the edge between your thumb and index finger and rotating the dough. Scoop peanut filling and roll it in a small ball -half the size of the dough ball. Place the peanut filling in the cavity and carefully close the dough. Lightly roll the ball to insure the filling is fully wrapped and sealed. Press slightly one side of the ball into sesame seeds and place on a plate. Proceed the same way with the remaining dough. Prepare a bamboo steamer over a pan of boiling water. Steam for 10-12 minutes. In the meantime prepare the ginger syrup. In a saucepan, melt sugar with water and ginger slices over medium fire. Bring to a boil and stir from time to time until the liquid thicken. Share equally the dumplings in 4 bowls, remove ginger slices from the syrup and pour over dumplings.

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

All images © Viviane Perényi 


Baked Nashi Pear

Nashi Pears | At Down Under | Viviane Perenyi

Day after day, outside, the light gets subtler.
In the middle of the afternoon, the sunset light filters through the foliage, dapples the wall of the living room and creates like an old movie effect on a screen. I like watching the light dancing this way.
Small details that I keep on finding lovely.
Like the freckles on nashi pear skin…

Baked Nashi Pears | At Down Under | Viviane Perenyi

Despite the mostly mild autumn days, I’m in the mood for simple and comforting dishes and desserts.

So here’s a twist to the traditional baked apple.
The sweet and juicy nashi pear is stuffed with pinenuts and sultanas. Vanilla syrup, sweet white wine and ginger add flavours to this easy dessert. The kind that brings not only a sweet touch at the end of a meal, but warms up on a cool evening.

Baked Nashi Pears | At Down Under | Viviane Perenyi
All images © 2013 Viviane Perenyi

Baked Nashi Pear

4 nashi pears
4 tbsp sultanas
4 tbsp pine nuts
1 tbsp vanilla syrup
4 thick ginger slices
125ml / 1/2 cup sweet white wine
125ml / 1/2 cup water

Preheat oven to 180ºC. Slice the top of the fruit, remove the core and make a cavity. In a bowl mix together the pinenuts, sultanas and vanilla syrup. Scoop equal amount in each nashi pear. Place them in a baking dish and pour water and wine in the bottom. Add slices of ginger. Bake for one hour until the fruits are soft. Serve warm.