Tag Archive: rhubarb


Cheers

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

I look forward to this new week.
Because after the last disappointing one I had, this week will be under the sign of meeting. Like minded people. And that’s a good perspective…

In the same idea of gathering, Barbara is hosting a special Hay Hay it’s Donna Day and inviting everyone to share a drink to celebrate the 10th anniversary of the Donna Hay Magazine.
I contribute to this virtual bar with an orangeade with rhubarb granita. A beverage to keep cool kids and grown ups alike…

 © 2011 Viviane Perenyi Orange & Rhubarb Granite

While most of you are getting cosy in the northern hemisphere, here, days are getting longer. Yes, summer is almost at our door step. Or at least it feels like that some days…

This post is therefore a visual ode to the beautiful season, to warmer and light-filled days, to the return of open shoes and laid-back atmosphere…

 © 2011 Viviane Perenyi Rhubarb Granita and Empty Glass

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

Orangeade & Rhubarb Granita
(Makes about 4 cups)

6 oranges
500ml (2cups) water
50g (1/3cup) sugar

250ml (1cup) water
5 tbsp rhubarb syrup

The day before, prepare the granita. Mix in a shallow container water and rhubarb syrup and freeze overnight. Then with a fork break the flavoured ice.
Prepare the orangeade mixing the fresh orange juice, water and sugar until sugar is dissolved. You may add sugar depending on how sweet your oranges are.
Serve cold with a slice of lime, ice cubes and rhubarb granita on top.

La suite en français…

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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

La suite en français…

Objet de Convoitise

Copyright © 2010 sinemage

The day after I’ve seen the coconut flour on the shelf of that shop, I couldn’t think of something else.
I’ve already coveted expensive nice pair of shoes, bag, or garment; but food, not really. And especially not a flour. At least until that day.
It’s the smell that stuck in my mind.
So, I was just happy when I finally could smell it in my own cupboard.

Not long after, a series of baked goods using this flour followed, including those muffins

Sinemage Rhubarb Cake Coconut Flour

Copyright © 2010 sinemage

Because this cake is based and adapted from this clafoutis recipe, the texture is dense, rich and pudding-like.

With Spring now on, vivid rhubarb stalks grace every market stall. I have a soft spot for this vegetable. Usually I make a jar or two of compote.
This time, I gently stewed it with palm sugar, bringing a tangy and colourful addition to the cake.

In my plate or outside, I just love Spring colours…
So I’ll be back soon, with captures of the blooming time !

Copyright © 2010 sinemage

Coconut and Rhubarb Cake (makes 3 cakes of 12cm diameter or one of 24cm diameter)

80g coconut flour
250ml coconut cream
3 eggs
70g palm sugar (about one block) finely grated
1 pinch of salt

3-4 rhubarb stalks, cut in 1cm pieces
60g palm sugar

Preheat oven to 190°C. In a bowl, mix together coconut flour, grated palm sugar and salt. Add eggs, one by one, mixing after each addition. Pour in coconut cream and mix to have a smooth batter. Scoop equally the batter in tins (greased if necessary). Bake for about 30 minutes. Remove from the oven and wait 5 minutes before turning out of the tins and allow to cool upside down on a wire rack.

In large and shallow saucepan, over a low fire, cook lid on, rhubarb pieces and palm sugar for 15-20 mintutes or until just soft.
Lay rhubarb pieces on top of each cake, drizzle with remaining syrup and serve.

La suite en français…