Tag Archive: Summer


A.maize.ing

Lime and Chilli Grilled Corn on the Cob | At Down Under | Viviane Perenyi

Each time I shuck an ear of corn, I think that fashion designer Issey Miyake got his inspiration for his pleated clothes from the husk. Just my imagination…
Don’t you find the texture and gradual colour interesting though? Of course, the most important you will tell me is inside. Shiny golden kernels tightly arranged in rows.

To be honest, I’ve underrated corn until now. The main reason is the way I was used to prepare it, simply boiled.
Everything changed after the first bite of grilled corn though. The sweet taste beautifully enhanced with a knob of butter, a dash of salt and a drizzle of lime juice is rather addictive. And Paprika agreed with me.

Lime and Chilli Grilled Corn on the Cob | At Down Under | Viviane Perenyi
Lime and Chilli Grilled Corn on the Cob | At Down Under | Viviane Perenyi

So we are just making the most of the corn season…

Basically I followed these instructions. I just pulled up the husks before using the oven grill instead of the barbecue. I prepared beforehand a flavored salt with chilli flakes and finely grated lime zest.
Simple and tasty snack assured!

Corn Husks | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

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Colour or Monochrome

Oriental Parade Wellington | At Down Under | Viviane Perenyi

Wellington Around the Bays | At Down Under | Viviane Perenyi

I’m so thankful for the gorgeous summer days we are having lately…

Here are captures taken around the bays of Wellington.
Rainbow of colours or a muted colour palette -almost monochromatic- I like the way both pictures portray the seaside, yet with a different feel.

Wish you all a nice week!

Coconut & Plum Clafoutis

Coconut and Plum Clafoutis | At Down Under | Viviane Perenyi

Paprika and I are back from our short break in Sydney.
Our stay was nice and oddly I did not take a lot of pictures. This is so unlike me… And the photos I took make a very heterogeneous mix. I may share them at some point when I figure out a theme.

Until then, here’s a plum clafoutis I did to use the coconut milk I had left in the fridge.

Plums | At Down Under | Viviane Perenyi

Funny to see how certain desserts make a regular appearance on our table and the blog. Clafoutis is one of them.
Versatile and easy are maybe the reasons that explain this choice.
Here I like how the tartness of the fruit is balanced with the sweetness of coconut. A simple way to enjoy summer stone fruits.

Coconut and Plum Clafoutis | At Down Under | Viviane Perenyi

Coconut and Plum Clafoutis

– 3 plums halved and pitted
– 3 eggs
– 75g flour
– 70g brown sugar
– 250ml coconut milk
– 50g unsalted butter
– A pinch of salt
– 1 tbsp of plum brandy

Preheat oven to 180°C. Place butter in a small oven proof dish and let it melt in the oven. In a bowl, whip together eggs, salt and sugar. Add gradually flour and mix. The batter should be smooth. Remove the melted butter from the oven and pour it in the batter. Add coconut milk, plum brandy and stir. Grease the sides and bottom of the dish/ shallow plates and dust lightly with flour. Place fruits cut side up in the dish and pour the batter. Bake for 35 minutes or until golden on top. Sprinkle icing sugar on top and serve still warm.

Coconut and Plum Clafoutis | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…