Tag Archive: lunch


Sticks & Stalks

The postman rang at the door on Saturday morning and woke us up.
Not a bad thing after all. On this way, we started the day earlier than we usually do on week-end. And we enjoyed more of the glorious sunny day.

Coming back from the farmers market, I was all happy with my finds: Big bunches of mizuna and red mustard.

As the weather was so Springy, Paprika and I quickly agreed to lunch on the fresh mix of greens and cheese sticks. But not any kind of cheese. Du Comté ! If you don’t know it yet, you must taste it and you’ll know what I mean.

The warm cheese coated in breadcrumbs is a pure melting goodness, balanced with the peppery taste of mizuna and red mustard leaves.

My kind of lunch. Simple, fresh and tasty.

On the same easy way, I made a fruit salad for dessert. I got nice stalks of rhubarb as well at the market and I was curious to prepare it raw for a change.

The vegetable thinly sliced, is soaked in sugar for an hour and then mixed with orange segments, mint and coconut chips. A nice combination: tangy, sweet and refreshing.

Paprika skipped that one. He’s not a big fan of rhubarb and the raw version did not convince him either.

Never mind it was a double serving for me and I felt just spoilt…

 © 2011 Viviane Perenyi Rhubarb Orange Mint and Coconut Salad

Comté Sticks (For 2 as a main)

2 slabs of Comté (100gr each), skin trimmed (if you can’t find Comté, try with a tasty semi-hard cheese)
1 egg whipped with 2 tbsp milk
80gr breadcrumbs
25gr polenta
125ml (1/2cup) milk
1 heaped tbsp cornstarch
400ml vegetable oil

In four separate shallow plates place milk, cornstarch, egg mixture and breadcrumbs and polenta mix.
Deep one by one cheese slab or stick -if you prefer to make it that way- in the milk. Strain well and coat all over in the cornstarch. Remove the excess of cornstarch and deep in the egg mixture. Strain well and then coat with breadcrumb/polenta mix. Press firmly on six sides of the slab to ensure an even coating. Repeat a second time, the coating of egg and breadcrumb/polenta.
In a skillet heat the oil. To test oil temperature, drop breadcrumbs in. They should fry and brown quickly. Prepare a plate lined with absorbent paper. Fry slabs/sticks by batch -if necessary- to ensure they do not stick in the skillet. Cook for about 10-15 seconds on each side or until lightly golden. Drain well and place on absorbant paper.
Serve hot.

 © 2011 Viviane Perenyi Rhubarb Sticks

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Preference

Sinemage crepes jam and honey

I’ve made quite a lot of crêpes lately.

I don’t wait pancake day to make some. I usually miss the date anyway.
There’s no link with my supposed origin from Brittany, but rather how it is easy to make.
I’ve prepared both savory and sweet ones.
And that’s probably why I like them, they are so versatile.

I’m sure you also have your preference.
With mushrooms in a creamy sauce and topped with grilled cheese -that’s our favourite here- served with a green salad.
For sweet ones, Paprika likes them with túró -Hungarian fresh cheese- or ground poppy seeds -mákos palacsinta.
My choice will usually be honey with walnuts or even better chocolate !

Sinemage Crepes

I had left a small amount of buckwheat flour at home, so I improvised a batter with different flours, but I usually use this buckwheat crêpes recipe. It’s not only gluten free, but dairy free too.

Crispy edge like a golden lace. A rustic taste. And many tiny holes that let escape a juicy filling. I like buckwheat crêpes.
Usually savoury, Paprika and I also enjoy them sweet.

This time, I’ve also prepared a fruit salad and used the crêpes as serving cones for the fruit mix.

Sinemage Crepes and fruits

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