How to make Mauritian achard légumes which is a flavoursome vegetable pickle. It’s the perfect summer side dish that brings plenty of veggies into your meal (Vegan). Achard légumes recette mauricienne.

With its roots in Europe, the spicy, aromatic chicken daube is both a comforting home-cooked dish and a true one-pot wonder.

Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs.

An authentic taste of Mauritius with a detailed rougaille recipe. Learn how to make traditional Mauritian rougaille (rougaille mauricien) and savor the flavors of this classic fish rougaille dish. Perfect for food enthusiasts seeking an authentic culinary experience.

Recette du Chop suey de poulet, un grand classique Sino-Mauricien

Mauritius was first settled in the 1638 by the Dutch, in the year 1715 it was overtaken by the French and later, by the British. However, Mauritius finally celebrated its first Independence day on the 12th of March 1968. Today, Mauritius is celebrating its 45th Independence Day! Coincidentally, it is also rejoicing its 21st Republic Day! Every year, there is the flag-hoisting ceremony held at Champ-De-Mars, and this year, the Chief Guest was the President of India, Mr Pranab Mukherjee. On the eve of the Independence Day, school and college [high school] students are released early after having celebrated the Independence Day at their respective school. On this day, small bricks of juice and French/Mauritian pastries are distributed to the students. My favourite cake to pick was the Puit D'amour. The Puit D'amour consist of pie crust with a sort of crème patissière on top. And yes with a glacée cherry for the finish! Equipment: Measuring Scale Measuring Cups Measuring Spoons Oven Cling Film Food Processor / hands (if you dont have one) Mini Tart Shells Beans (optional) Cookie Cutter Ingredients: 1. For the Pie Crust: 1¾ cups of all-purpose flour ½ cup cake flour 1/4 tsp of baking powder 226g of cold unsalted butter, cubed 2 tbsp of cold water 2. For the Filling: 2 egg yolks 40g of sugar 25g of flour 1½ tbsp of corn flour 1 cup of milk 1/2 vanilla pod, split lengthwise 1/4 cup of heavy cream 3. For the Finish: Glacees Cherries Dessicated Coconut - desired Method: Begin by making the pie crust. If you are using a food processor, refrigerate the bowl for 20-30 minutes. Combine the flour, baking powder and cubed butter together, in the bowl of the food processor. If you are using your hands, rub the butter into the well-mixed flour/baking powder mixture. DO NOT KNEAD. Do not over process/mix. You should obtain a slightly powdery butter mixture. Add the 2 tbsp of cold water. Form a soft ball. Using a rolling pin or the palm of your hands, flatten the dough. Wrap in cling film and let refrigerate until firm. [Mine did not take long, about 20 minutes, however it might take upto 1 hour for yours to firm up.] Roll the refrigerated dough into a 1/2 inch thickness. Use a cookie cutter to cut the dough. Fit cut dough into tart shells. Trim excess dough along edges. Refrigerate for another half hour. Meanwhile, make the crème patissière by first combining the egg yolks and sugar. Whisk well, until pale yellow (not to much). Add the flour and the corn flour together. And pour into egg/sugar mixture. Mix until a smooth paste is obtained. Boil the milk with the vanilla bean. Slowly add the milk to the egg mixture. Make sure you keep whisking, so as not to cook the eggs. Pour the mixture back into the saucepan, and continue to simmer on medium heat while continuously whisking. When the mixture starts to set and becomes thick enough not to be able to whisk, remove from the heat. Pour into a bowl and cover with plastic wrap. Set aside. Preheat oven to 350˚F/180˚C. Take the tart shells from the refrigerator. Use a fork to prick the centre and bottom edges of dough. At this point if you don't want the crust to rise too much, pour some beans into the tart shells. You can skip this part if you want. Bake for half an hour or until brown enough. Whisk the heavy cream into soft peaks. And mix well with the crème patissière to get rid of lumps. Allow cooling and then remove crust from shells. Pour the light crème patissière into the prebaked tart shells. Sprinkle the dessicated coconut and top with half a glacee cherry! Happy Independence Day!

The Sino-Mauritian recipe for chayotte dumplings in Mauritius is good for your health, easy to prepare and taste great.

I would like to think that every Mauritian child's favourite cake is banana tart [the Mauritian version] but many of them, as they grow up get fed up with it. I must say I am one of these children! Ah yes, I remember, especially since I live nearby one of the 'best bakery' shop in the country, I used to have lots of banana tarts. And as the years went by, I had enough of them. I only recently had banana tarts when my sister-in-law made them, but if I have to recall when I last had one before that, I'd probably have to do a mind-wash and jump to my childhood! I made these little cuties the first time today, and wow, they were so easy! You'll notice that I got so excited by their appearance that I took nasty pictures of them, one of them showing the edge of the baking sheet. But that's no problem right? As long as they look cute and delicious who cares about the picture? Actually I do! Ah yes, again I had a hard time waiting for the tarts to cool down..torture I say! Happy Baking! Equipment: Kitchen Scale Measuring Spoons 10 Mini Tart Shells Oven Stove Food Processor (if you have one, else you can use your hands) Ingredients: 180g of all-purpose flour 125g of cold unsalted butter (should absolutely be cold) cold water as needed, just a little bit, about 3-4 tablespoons 7-8 ripe bananas (medium-sized) 2 tbsp of sugar (make that 3 if you have a sweet tooth) Milk for glazing (for a vegan recipe use soy milk) Method: If you are using a food processor, make sure that you place the bowl in the refrigerator atleast half an hour before. In the bowl of your food processor, process the flour and the butter until the mixture crumbles. Otherwise use your hand to mix the flour and the butter until it forms a crumbly mixture. Now, add the water, just a little bit of it, you don't want a too smooth dough. Mix until combined. Don't overwork the dough. Cover with cling film and refrigerate for 30-60 minutes. In the meanwhile, peel the bananas, mix in sugar and cook on high heat. Cook until just a little brown. Baking will continue the process of cooking the bananas. Remove from heat and set aside. At this point, remove the dough from the refrigerator and flatten to 1/4 inch thick with a rolling pin on a work surface. Using a cookie cutter or the rim of a glass, cut the dough to the desired diameter to line the tart shells. [I used a 3.6" diameter dish] Use a spatula to lift the dough if it sticks to the work surface. Line the tart shells with the cut dough, gently press alongside the rim to cut off the excess dough. Repeat for the other tart shells. Preheat oven to 200˚C/392˚F. Butter the tart shells. You can now either fill the tart shells with 1 heaped tablespoon of the cooked bananas, or chill them for another 10-15 minutes [which I did] and then fill with the cooked bananas. At present, combine the remaining pastry and roll to 1/4 inch thick using a rolling pin. Using a knife cut the uneven sides, the remaining dough will be rectangular in shape. Then use your knife to cut the dough lengthwise, the width of the strips should be around 1 cm. Either make a lattice like I have or just cover with the strips however you like it. Glaze with milk. Cook for 20-30 minutes or until golden brown. [Baking time will depend on the thickness of your dough] Happy Eating! Tip: If you're making a larger banana tart, using say a 8" pan, to make the lattice, you can press a cooling rack onto the dough to make even sized strips for the lattice. To make the lattice, I've used 7 strips per tart shell, you might use 8 or more. Or even less. Start by placing 4 lattice vertically, or that could be 3 vertical and then 4 horizontal. But in the photo it's 4 vertical so Im gonna go with that. Carefully press the 4 vertical strips' one end firmly. Remove the excess. And let the other ends overhang. Place 1 latice horizontal just like in the photo below. I find it easier to let it overlap the 1st vertical strip (starting from right). Then I let it pass under the second strip. Of course you will have to lift every other strip for that. Now, let the strip overlap the 3rd vertical strip and let it pass under the last vertical one. Fix the end by pressing firmly onto the edge of the tart shell. Remove the excess. Place a 2nd horizontal strip. At this point you want it to pass under the 1st vertical strip and over the 2nd vertical one. Repeat with another horizontal strip and drumrolls, you're done!

Mauritian Fried Noodles (Mine Frite Special) Who has ever been to Mauritius and never tried this so typical dish?? ...

Who ever in Mauritius has never tasted to these? :) "Paté Thon" is a must appetizer in Mauritian Cuisine.. Easy to make and re...

G and I were watching Mauritian Food Safari (click for video) on TV one day when, all of a sudden, he pointed out "Hey, that looks like the Indian snack that they sell in Malaysia!". True enough, after taking a closer look, I was amused to see the familiar deep-fried lentil snack (which we call "Magelek", although that does not translate to "chilli cakes") on Australian television. And no wonder, these chilli cakes were apparently introduced by the Mauritian Indians. The only noticeable difference was that the Mauritian version was round like golf balls, whereas Magelek is shaped like a flying saucer (or something like that). These are one of my favourite snacks that I can eat for breakfast, tea or any time of the day. In Malaysia, you can get them at the Pasar Malam (night markets) or even buy frozen ones that you can deep-fry yourself. They are made from yellow split peas or dhall, and are mixed through with curry leaves, cumin and chillies. If you don't have curry leaves, you can just use coriander leaves, which is the Mauritian version. Magalek / Gateaux Piments (Chilli Cakes) Ingredients 250g yellow split peas 1 sprig curry leaves 2 tbsp coriander leaves, chopped 1/2 onion, chopped (optional) 2-3 red chillies, chopped 1 tsp cumin seeds (or substitute with ground cumin) 1 tsp salt (or to taste) Dash of pepper Vegetable oil for frying Method Soak the split peas overnight. Transfer to a colander and leave to drain well for an hour, shaking the water off occasionally. Place in a blender or food processor, and process until most of it is finely chopped. Pour out into a large bowl and add the rest of the ingredients. Mix well. Heat up sufficient vegetable oil in a wok/pan for deep-frying. Using a large spoon, scoop the mixture into the palm of your hand to form mounds the size of golf balls. Compress them between both palms of your hand, then gently drop the patties/balls into the hot oil. Repeat with the rest of the mixture. Deep-fry them until golden brown and crisp. Drain on absorbent kitchen paper. Serve hot or warm as a snack or for parties and picnics.

Taro fritters / Mauritian gato arouille recipe. Mauritian street food recipe. Recettes de cuisine Mauricienne. Recette de gateau arouille.

Recipe of the Cassava Pudding, a tasty, classic Mauritian sweet

Présentations des beignets bringelles créoles (Aubergines) Ingrédients des beignets de bringelles Réunionnais (974) : 3 Aubergines (Bringelles en créole). 200 g de farine. 1 œuf. 1/2 sachet de levure chimique. 1 Pincée de sel. 1 pincée de cumin ou...

I would like to think that every Mauritian child's favourite cake is banana tart [the Mauritian version] but many of them, as they grow up get fed up with it. I must say I am one of these children! Ah yes, I remember, especially since I live nearby one of the 'best bakery' shop in the country, I used to have lots of banana tarts. And as the years went by, I had enough of them. I only recently had banana tarts when my sister-in-law made them, but if I have to recall when I last had one before that, I'd probably have to do a mind-wash and jump to my childhood! I made these little cuties the first time today, and wow, they were so easy! You'll notice that I got so excited by their appearance that I took nasty pictures of them, one of them showing the edge of the baking sheet. But that's no problem right? As long as they look cute and delicious who cares about the picture? Actually I do! Ah yes, again I had a hard time waiting for the tarts to cool down..torture I say! Happy Baking! Equipment: Kitchen Scale Measuring Spoons 10 Mini Tart Shells Oven Stove Food Processor (if you have one, else you can use your hands) Ingredients: 180g of all-purpose flour 125g of cold unsalted butter (should absolutely be cold) cold water as needed, just a little bit, about 3-4 tablespoons 7-8 ripe bananas (medium-sized) 2 tbsp of sugar (make that 3 if you have a sweet tooth) Milk for glazing (for a vegan recipe use soy milk) Method: If you are using a food processor, make sure that you place the bowl in the refrigerator atleast half an hour before. In the bowl of your food processor, process the flour and the butter until the mixture crumbles. Otherwise use your hand to mix the flour and the butter until it forms a crumbly mixture. Now, add the water, just a little bit of it, you don't want a too smooth dough. Mix until combined. Don't overwork the dough. Cover with cling film and refrigerate for 30-60 minutes. In the meanwhile, peel the bananas, mix in sugar and cook on high heat. Cook until just a little brown. Baking will continue the process of cooking the bananas. Remove from heat and set aside. At this point, remove the dough from the refrigerator and flatten to 1/4 inch thick with a rolling pin on a work surface. Using a cookie cutter or the rim of a glass, cut the dough to the desired diameter to line the tart shells. [I used a 3.6" diameter dish] Use a spatula to lift the dough if it sticks to the work surface. Line the tart shells with the cut dough, gently press alongside the rim to cut off the excess dough. Repeat for the other tart shells. Preheat oven to 200˚C/392˚F. Butter the tart shells. You can now either fill the tart shells with 1 heaped tablespoon of the cooked bananas, or chill them for another 10-15 minutes [which I did] and then fill with the cooked bananas. At present, combine the remaining pastry and roll to 1/4 inch thick using a rolling pin. Using a knife cut the uneven sides, the remaining dough will be rectangular in shape. Then use your knife to cut the dough lengthwise, the width of the strips should be around 1 cm. Either make a lattice like I have or just cover with the strips however you like it. Glaze with milk. Cook for 20-30 minutes or until golden brown. [Baking time will depend on the thickness of your dough] Happy Eating! Tip: If you're making a larger banana tart, using say a 8" pan, to make the lattice, you can press a cooling rack onto the dough to make even sized strips for the lattice. To make the lattice, I've used 7 strips per tart shell, you might use 8 or more. Or even less. Start by placing 4 lattice vertically, or that could be 3 vertical and then 4 horizontal. But in the photo it's 4 vertical so Im gonna go with that. Carefully press the 4 vertical strips' one end firmly. Remove the excess. And let the other ends overhang. Place 1 latice horizontal just like in the photo below. I find it easier to let it overlap the 1st vertical strip (starting from right). Then I let it pass under the second strip. Of course you will have to lift every other strip for that. Now, let the strip overlap the 3rd vertical strip and let it pass under the last vertical one. Fix the end by pressing firmly onto the edge of the tart shell. Remove the excess. Place a 2nd horizontal strip. At this point you want it to pass under the 1st vertical strip and over the 2nd vertical one. Repeat with another horizontal strip and drumrolls, you're done!

Mauritius prawn rougaille is one of my absolute favorite types of recipe. This is super easy to make and it is so delicious hitting all the notes that Mauritius cuisine is famous for. It is

On voyage aujourd'hui, suivez-moi, je vous emmène sur mon île Maurice le temps d’un instant pour savourer une spécialité végétarienne dont ma grand-mère m’a initié. L’achard de légumes, depuis le temps que je devais vous en préparer et bien voilà l’occasion...

Recette du Maspin gréo, un délicieux cake à la semoule.

Bonjour à toutes et à tous! Cela fait trèèèèès longtemps que je n’avais pas alimenté ce blog. Il faut dire que pâtisser dans un pays chaud n’est pas toujours facile… Les ingrédien…

Cassava Pudding or Poudine Manioc like we call it here in Mauritius, is a well appreciated 'snack' during breakfast time or on its own! Usually you would find hawkers selling them, but nowadays they are becoming as scarce as hen's teeth!! Why, then, not try making yours yourself?! This is my take on the recipe, actually the recipe credit goes to my Sister-In-Law, she is an awesome cook!! Alternatively, you can steam the pudding instead of microwaving! It will take about 15 minutes! Have fun at making this delicious treat!! Equipment: Rectangular pan Microwave or Steamer Kitchen Scale Measuring cup/spoons Ingredients: 200g of grated cassava (manioc) 80g of sugar 85ml of milk 1/4 cup of dessicated coconut 1/2 tsp of vanilla extract butter for greasing Method: In a bowl, mix all the ingredients, except for the dessicated coconut. Grease pan with butter. Pour the mixture into the pan. Microwave on high, for 10-15 minutes or until a glutinous mass is obtained. Allow cooling and cut the pudding into squares. Roll the squares in the dessicated coconut and let coat evenly! Happy Snack-Ing!

A guide to some of the best food in Mauritius you have to try when you visit. Includes curries, creole flavours, Sino-Mauritian dishes, drinks and desserts!

Cannelle et Cardamome a blog about Mauritian cuisine and beyond.

This recipe is a variant of the original recipe that is vegetarian and the vegetarian version Chana Puri is one of the not to miss mauritian “gato de l’huile” found everywhere in fairs, bazaars and street vendors across the island accompanied by the famous Gato Pima, Gato Aroui, Di Pain Frire and Badia. Ingredients for […]

Recipe of the Bol Renversé, Inverted Bowl in english and iconic creole dish with a spectacular prestentation,

ingredients: 200 g of besan (chickpea flour) 50 g flour 250 ml of water 1 tablespoon of baking powder 1 onion, cut into small cubes 2 tablespoons of chopped parsley 2 tablespoons chopped coriander salt and ajinomoto taste according Oil for frying Preparation : In a bowl, mix together the besan, baking powder and flour […]

des aubergines vapeur relevées d'une bonne sauce aux aromates créoles. Un accompagnement parfait - Sweet Kwisine

Petits pâtés salés... Hummmmm, encore une de ces petites choses de bouche dont j'ai beaucoup de mal à résister. Ces petits pâtés créoles se dégustent

Présentation du Pulao de poulet Mauricien. Je vous propose aujourd’hui la recette du Pulao de poulet mauricien traditionnel. Le riz Pulao au poulet ou "Plot" est vraiment délicieux et rappel un peu le biryani. Ce n'est pas moi qui ai cuisiné ce plat...

Les achards de légumes (carottes, chou, haricots verts...) sont une spécialité culinaire créole qui accompagnent les caris.

Une recette rapide des crêpes sucrées traditionnelles, avec la touche créole…

It’s Thaipusam Cavadee today and I am very happy to be among the lucky ones to enjoy the lazy morning of a public holiday. I was not feeling that lazy afterall as I got up early enough for so…

La cuisine martiniquaise, c'est la spécialité de Tatie Maryse, ainsi que vous pourrez le constater en réalisant cette recette de salade de christophine !

Présentation du vindaye de thon mauricien. Ingrédients du Vindaye de thon : 2 grosses tranche de thon. 3 gros piment vert (doux). 2 oignons. 2 gousses d'ail. 2 cm de gingembre frais. 1 cs de graines de moutarde. 1 cc de curcuma. 1/2 cc de cumin. 3...

Recipe of Salted Crepes with Coriander Chutney, a classic afternoon snack in Mauritius.

Recette du Haleem, une délicieuse et consistante soupe indienne pour se tenir chaud quand le temps est froid.