Tag Archive: sweet


Spring And Tulips Of Another Kind

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

It’s been a while…

Spring is now in full swing.
Asparagus have made their way to the market.
And there are couple of new things going on here lately (No, I’m not speaking about the rugby world cup..)
Rather decisions made, impacting life.
And adjustment required therefore.

I’ve also worked on exciting projects recently and can’t wait to share them with you. Soon.

On the other side, my little kitchen didn’t see any baked goods, except bread, for weeks.
Not a big deal, but rather unusual for the big tooth of mine.

© 2011 Viviane Perenyi Grapefruit Fennel Quinoa Salad

And the weather has been so balmy lately that all I craved for was salad -at least for lunch. Any kind, sweet and savory.

I was eating a fruit mix when I thought about the tulipe. This crisp biscuit shaped as an edible cup to serve usually ice-cream.

Rather old fashion, but it brings back good memories from my childhood. Specially holidays spent at my aunt’s house, next to the beach. My aunt who liked to entertain and always prepared excellent frozen desserts, stylishly presented.

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

Much more humble, my version with a fresh fruit salad.
But as usual, when you’re done with the biscuit, you can garnish it with what ever you fancy. Just remember that the biscuit is not waterproof and therefore better dress up the cups just before serving to avoid a soggy biscuit on the bottom.

Tulipe Biscuit (makes about 6)
Do check the original recipe here for a step by step.

65 gr (more than 1/2 stick) unsalted butter, at room temperature
65 gr (1/2cup) icing sugar, sifted
2 egg whites
55 gr (1/2cup) flour, sifted
Vanilla powder (optional)

In a bowl cream the butter, then add the sugar and mix well until the mix get paler. Add egg whites and stir. Drop all the flour at once and stir to combine and get an homogenous paste. Add vanilla powder at this stage and stir.
Preheat oven to 200°C (392°F) and on your work surface near the oven prepare a couple of glasses upside-down.
On a silicone mat or a baking sheet lined with parchment paper, scoop a table spoon of the paste and spread it with the back of the spoon to make a 12-15cm (5-6 inch) diameter disc. Better to make a couple at a time and spread the cooking session on several batches. Bake for 6-7 minutes. Remove from oven and with a spatula delicately remove the biscuit, still soft, and top it on the glass. Press delicately the edges down, towards the glass and let it cool and firm up completely. You need to do this rather quickly until the biscuit is still soft and pliable, hence the idea of baking them by batch of two or three.

These Tulipes are also my entry to Sweet NZ:

La suite en français…

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The Antidote

© 2011 Sinemage Orange and Polenta Cake

It was the middle of the week and that day I knew I was going to prepare a salad for lunch. An antidote to the gloomy weather. One with polenta fingers and purple mustard greens, bought at the farmers market on the week-end.

After the meal, I felt like baking.

Outside the rain had washed away the layer of snow from roofs and hills. It was now the endless lapping of water drops sometimes mixed with hail.
Still on the kitchen counter, there was the polenta. I was ready to pack it into the pantry and after a second thought I kept it there.
Yes, I would need more. For a cake this time.

© 2011 Sinemage Orange and Polenta Cake 2

Time had finally come to try to recreate at home a cake that I like and eat almost every time we go to that deli.

After a full hour in the oven, the cake came out with a strong orange scent and a thin golden crust on the edge.
The texture rich in butter is quite crumbly but really moist and Paprika and I liked the cake that way. Plain.
It worked like an antidote too, a good and sweet one.

I’ve omitted the syrup knowing it would suit our taste, but feel free to soak the cake with the additional preparation.
I’ll definitely do this cake again and maybe steal Laura’s idea spreading almonds on the bottom of the pan for extra crunch and an interesting pattern once the cake is turned out of the pan.

© 2011 Sinemage Polenta and Orange Cake

Orange and Polenta Cake

Adapted from Monica’s recipe.

160g (1cup) fine polenta (cornmeal)
150g (1 1/2 cup) ground almonds
250g (1 1/3 cup) butter, at room temperature and diced
150g (3/4 cup) caster sugar
1 orange zest finely grated
60ml (1/4 cup) orange juice about 1/2 orange
3 eggs, separated 
1tbsp peachcello (or any spirit or why not orange blossom water)
1 pinch of salt

Syrup
60ml (1/4 cup) orange juice about 1/2 orange
50g (1/4 cup) caster sugar


In a bowl, cream butter, orange zest, sugar and salt. Add egg yolk one after another, mixing well after each addition. Add ground almonds, polenta and orange juice and mix
Preheat oven to 160°C (320°F)
In another bowl, whip egg whites to soft peaks and slowly fold into cake mix
Line a 21 cm cake pan with baking paper and pour in the batter
Bake for 60 mins or until skewer comes out clean
Prepare the syrup combining in a little sauce pan, orange juice and caster sugar. Heat until sugar dissolves and pour onto hot cake.

© 2011 sinemage Polenta and Orange Cake

La suite en français…

Warm Up

© 2011 Sinemage Hot Chocolate

 

It may be too early to speak about Spring down here, but it surely is on the way, as days are getting brighter and longer.

Early mornings and nights remain chilly though; And one of the little pleasure of the season is not only to indulge in comforting dishes, but also enjoy hot beverage.

Sometimes, at night, Paprika and I like to have a hot chocolate in place of a dessert. Such a sweet, easy and quick way to keep warm.

Depending on your taste or your diet you may want to prepare it and spicy it up, use chocolate or vegetarian milk… The most important is to use the best quality ingredients you can afford.

 

© 2011 Sinemage Sifting Cocoa

© 2011 Sinemage Milk

 

Here, our preference goes for a thick hot chocolate, made of full fat raw milk, rich in cocoa and enhanced by a subtle taste of muscovado. And sometimes a fluffy dollop of whipped cream on top. In the style of a chocolat viennois. The cream, much like a cherry on the cake makes the hot chocolate gourmand.

And whenever Paprika proposes to prepare one, I find really difficult to say no…

 

© 2011 Sinemage Hot Chocolate

Hot Chocolate (for 2 mugs)

2 cups milk
8 heaped tsp unsweetened cocoa powder, sifted
2-3 tsp muscovado or sugar cane

In a bowl mix together cocoa powder, sugar and a little bit of milk to make a thick paste without any lump. In a pan over medium fire, heat the milk and add the cocoa mix. Stir continuously until hot but not boiling. Serve hot with a dollop of whipped cream and sprinkle extra cocoa powder on top.

La suite en français…