Tag Archive: produce


20/31

Walnuts | At Down Under | Viviane Perenyi

When I came out from the shop, I opened my bag to show Paprika mes trouvailles. Inside there were the cipollini and these walnuts.
Good produce always delight me.
Before they all disappear as natural snack, I’d like to bake with them…

LA SUITE EN FRANÇAIS…

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17/31

Cipollini Onions | At Down Under | Viviane Perenyi

Still in the Allium family, now I call the cipollini.
I stumbled upon these cute flat shape onions today.
I can’t wait to cook them. I’m thinking maybe an onion tart…

Cipollini Onions | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

Fava Bean Pink Grapefruit Mint Couscous | At Down Under | Viviane Perenyi

I’ve just finished reading Love and Hunger from Charlotte Wood. Charlotte’s writing style is inviting and I liked how each recipe is beautifully wrapped with a personal story.
This book had me thinking about my experience; How I cook and what I eat today is somehow different yet influenced by the food I grew up with.
In la Réunion, the cuisine gives a good place to legumes, les grains as we call them.
I remember my three sisters and I had each one a favourite. And I think it remains true till today. My eldest sister, is fond of haricots rouges -red beans; My second elder sister has a soft spot for lentils; My younger sister prefers petits pois -peas- and I like flageolets very much.

Broad Beans | At Down Under | Viviane Perenyi

As for fava beans, it’s much later, when I first settled in Paris with Paprika that I got to taste them. It’s a little confused in our mind how we cooked the beans or what we did exactly, but we both clearly remember their taste was terrible. We were totally inexperienced cooks at that time…
Things have changed since and there’s no more aversion. Each spring when broad beans appear on market stalls, I’m all happy.
I grabbed a bag full last week and this salad is a little improvisation. It works well as main for lunch, but could go well served with grilled meat or shrimps.

Fava Bean Pink Grapefruit Mint Couscous | At Down Under | Viviane Perenyi

All images © Viviane Perenyi

Fava Bean and Pink Grapefruit Couscous Salad (For 2)

170g (about a glass) couscous
250g shelled fava beans
2 pink grapefruits, peeled and sliced into segments
A handful of mint leaves, rinsed and finely chopped
Olive oil
Salt and pepper

Bring a pan filled with water to a boil and blanch fava beans for 1-2 minutes. Drain and cool under cold running water. Peel the skin of fava beans, then drizzle with olive oil. Cook couscous following your packet instructions. After a couple of minutes scrap gently with a fork to separate the grains. When couscous has cooled down, mix in fava beans, grapefruits segments and chopped mint. Add olive oil and season with salt and pepper. You can add a couple of spoons of grapefruit juice too.

LA SUITE EN FRANÇAIS…