Tag Archive: recipe

Feta and Mint Tortellini

Feta & Mint Ravioli | At Down Under | Viviane Perenyi

The fresh taste of mint has become a favourite lately.
Steeped in green tea, mix in salads or finely chopped in dressing, I generously use mint.

The tortellini were no exception.

After reading about sourdough pasta, I had to satisfy my curiosity and I made these tortellini.
The distinct smell was noticeable when working the dough, but once cooked, the sour taste was too subtle to make a difference.

Nevertheless, feta paired with fresh mint made a delicious filling for this experimental pasta, that were served with a drizzle of olive oil.

Feta & Mint Ravioli | At Down Under | Viviane Perenyi

Sourdough Tortellini with Mint and Feta

(Makes 22-25 pieces)

120g sourdough starter (100% hydration)
150g flour
1 egg
A pinch of salt

170g feta, crumbled
1 generous bunch of mint, leaves finely chopped
1 tbsp olive oil
Freshly cracked pepper

In a large bowl mix together sourdough, flour, egg and salt. Knead until the dough is smooth. Let it rest for an hour in a greased bowl covered with cling wrap. Meanwhile prepare the filling. In a bowl crumble feta and mix it with chopped mint, olive oil and black pepper to form a homogenous paste (You may want to add salt depending on the feta you use)
Divide the dough into four equal parts and using a pasta machine or a rolling-pin roll out each piece into a thin and large stripe. Cut out 9cm diameter disks of pastry. Place disks on a tray lined with baking paper and cover with a damp tea-towel to prevent from drying. Place in the centre of each disk a teaspoon of filling. Lightly moisten the disk edge with water and fold the disk in two, pinching all around the edge, so that it forms a semi-circle. Lightly moisten one tip and join by pressing the two ends together.
In a large pan bring plenty of water to a boil. Add tortellini and let them cook a couple of minutes after they reach the surface. Drain and serve warm with a drizzle of olive oil.

Feta & Mint Ravioli | At Down Under | Viviane Perenyi



Fresh As…

Orange Fennel and Mint Salad | At Down Under | Viviane Perenyi

I remember eating this salad for the first time at Mike’s place during one of his potluck dinners.
I instantly liked the combination of flavours and textures.
I’ve made this salad countless of time since; Sometimes with finely sliced red onion thrown in the mix, also with couscous or quinoa for a substantial version.

Here in Sydney, the weather seems to be one season ahead. Winter was like spring and spring already feels like summer…
So today I prepared this lunch for one. Just a matter of minutes and here it was, a fresh and colourful salad gracing my plate.

Orange Fennel and Mint Salad | At Down Under | Viviane Perenyi

All images © Viviane Perényi 

Fennel Orange and Mint Salad (For one)

1 small fennel bulb, trimmed, finely sliced
1 navel orange, peeled and diced
A handful mint leaves
Olive oil, salt and pepper

In a bowl mix the fennel and orange together. Drizzle olive oil on top and season with salt and freshly cracked pepper. Let it rest for a couple of minutes. Toss mint leaves just before serving.


Mulled Cider

Mulled Cider | At Down Under | Viviane Perenyi

Paprika and I are eagerly awaiting the delivery of our stuff. It’s like we have lived out of a suitcase for a month now and we look forward to making our new place feel like a home.

The current situation made me think about this notion of comfort strongly associated with the one of home.

It reminded me that winter night in Wellington, and how we felt cosy inside while sipping the mulled cider I had prepared. Dinner was slowly cooking and the warm and aromatic beverage was our apéro that evening.

If like me, you appreciate wine and spices, but have never been a fan of mulled wine, this cider version, somehow lighter, is worth trying.

Mulled Cider | At Down Under | Viviane Perenyi All images © Viviane Perenyi

Mulled Cider

750ml cider (a bottle)
1 cinnamon stick
1 vanilla pod, split in two
1-2 tsp honey
1 thick slice of ginger
Half apple, peeled, core removed and diced
Half lime zest

Simmer the ingredients in a pan over medium fire for 10-15 minutes. Strain and serve warm.