Tag Archive: recipe


Mia Pizza

Fig Goat Cheese and Speck Pizza | At Down Under | Viviane Perenyi

No matter what’s the topping, the favourite pizza in our household is the one with a sourdough base.

I’ve shared a number of sourdough recipes here on the blog, sweet and savoury, and you may all know by now how much I like mon levain.
It’s years now that I make this pizza crust and yet never shared it here. The recipe is adapted from Flo Makanai’s one.

Like most sourdough recipes, it takes a while, but you’re rewarded with a crust that is so tasty, crisp outside and chewy inside.
I think you’ll love it too !

Fig Goat Cheese and Speck Pizza | At Down Under | Viviane Perenyi

Fig Goat Cheese and Speck Sourdough Pizza (makes 2 medium)

Dough
70g sourdough starter
140g water
210g flour (I use all-purpose but other type works too)
1 tsp salt
5 tbsp olive oil

Topping
2-3 large figs, cut into slices
4 tbsp sour cream
60g speck, thinly sliced
100g goat cheese
1 handful rocket leaves

I usually prepare the dough 4 hours before cooking time. Depending on where you live this can be adjusted. In Wellington where the weather is cooler than in Sydney, I used to prepare the dough in the morning for the night, or sometimes prepare it the day before letting it rest in the fridge overnight and then bringing it at room temperature and proofing it for several hours.

In a bowl mix together sourdough, water, flour, salt and olive oil until it all comes together. Transfer the dough on a work surface and knead it for 8-10 minutes. At this stage the dough will be supple. This kneading technique shared by Flo is the one I use all the time. Place the dough in a greased bowl and cover it with cling wrap. Let it rest for 4 hours.
Preheat oven to 225ºC (435ºF) with a pizza stone inside. Prepare 2 sheets of baking paper slightly larger than your pizza stone. On a work surface dusted with flour, divide the dough in two equal parts. Using the back of your fists, lightly floured, stretch the dough keeping the edge thicker. Place the dough on a flat baking sheet lined with baking paper. Spread 2 tablespoons of sour cream on the pizza base and top with fig slices, speck and crumble goat cheese (though for a stronger cheese flavour I prefer to add it once the pizza’s cooked). Slide the pizza with the baking paper on the pizza stone and bake for 12-15 minutes or until the crust is nicely golden. Serve warm with rocket on top.

LA SUITE EN FRANÇAIS…

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Plum(p)

Plums | At Down Under | Viviane Perenyi

I’m all inspired by the goodness of food I have in my kitchen lately. From that beautiful and tasty garlic to sweet plums and green almonds, I feel spoilt.
Of course, I could not resist making a tart with some of the plums. Classic. The quintessence of summer.

The cute sugar plums are new to me. I like their shape, size and colours. I’ve prepared a part of them in a simple dessert, with yogurt, honey and fresh almonds. A treat on a balmy day.

Plum Tart | At Down Under | Viviane Perenyi

Roasted Plums | At Down Under | Viviane Perenyi

Roasted Sugar Plum with Yogurt Honey and Fresh Almonds (for 4)

6 sugar plums, halved and stone removed
1 tbsp sugar
4 tsp honey
8 heaped tbsp yogurt
Dozen fresh almonds, cracked open and finely sliced (or lightly toasted almond flakes)

In a small plate spread sugar and stamp the cut side of each plum with sugar to coat. Place them on a baking tray lined with baking paper. Grill (broil) the plums for a couple of minutes or until the sugar starts to bubble and caramelise. Remove from oven and let them cool for 5 minutes. Scoop yogurt into glasses/ramekins, top with plums, drizzle with honey and sprinkle almond.

Roasted Plum Yogurt and Green Almonds | At Down Under | Viviane Perenyi

I also want to thank you for your kind words on the previous post. It means a lot to me. Merci.

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…