Tag Archive: sourdough

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)

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

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.



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


Mushroom on Toast and a Move

Mushroom on Toast | At Down Under | Viviane Perenyi

Both Paprika and I started winter with a nasty cold which partly ruined our long Queens birthday week-end. We are slowly recovering. I don’t have any appetite at the moment and until yesterday I felt like a vegetable.
And to add to the fun, our home is a mess with boxes popping like mushrooms in each corner.
Yes, Paprika and I are going to move.
A matter of weeks now and we’ll be on the other side of the Tasman sea. To be honest, it’s hard for me to speak about it. Part of me is excited about the change and another is sad to leave this Kiwi life…

Blog-wise I will try my best to update, but I hope you’ll understand the slower pace for the coming weeks.

For today I keep it simple with this mushroom on toast, tartine aux champignons. A lunch for one really, but the béchamel is enough to prepare 4 tartines. So you can proportionally increase the quantity of mushroom and bread to use up all the sauce.

Mushroom on Toast | At Down Under | Viviane Perenyi All images © 2013 Viviane Perényi

Mushroom on Toast (for one)

2 medium size mushroom (white button), sliced into 1/2cm (1/5″) thick
1 sprig of parsley, finely chopped
1 slice of sourdough bread
2-3 sage leaves
10g (1 tbsp) grated cheese (I used Gruyère, but Parmesan works fine too)
A garlic clove, mashed
Olive oil
Salt and pepper

Olive Oil Béchamel

250ml (1cup) milk
1 tbsp flour
1 tbsp olive oil
Salt, pepper and nutmeg

To prepare the béchamel, slowly warm up the milk over a low fire until it boils. Pour it in a jug and keep it aside. Rinse the pan, heat the olive oil over medium fire and add the flour. Stir constantly for a couple of minutes. Then pour the milk step by step whisking after each addition. You should get a smooth lump free texture. Keep on stirring until the texture thicken and get the consistency of a cream. Season with salt, pepper and nutmeg.
In a frypan over medium-high fire heat olive oil, add garlic and stir until fragrant. Add parsley and stir. Mix in mushrooms and cook for a couple of minutes stirring from time to time. Season with salt and pepper.
Spread the béchamel on the bread, top with mushrooms, sage leaves and grated cheese. Grill (broil) for 5 to 10 minutes. Serve with a green leaf salad.