Spaghetti Bolognese with chicken balls and mussels

We all love Spaghetti Bolognese, topped on with parsley leaves and parmeasan cheese. It is a quick dish, with each bite filled with delicious flavours, perfect during the week after a long tired day at work or as a slow cooked meal during the week-end for lunch or dinner. The sauce is thick, with the chicken balls and mussels, the taste becomes rich and comforting. 

I have used chicken, you can substitute with beef and shrimps by using the same ingredients and process for the chicken balls in the first list. Lobster is also a combo for this dish. I have used tomato and chilli chutney to accompany this dish because amongst many Mauritius families it is a tradition to drizzle this chutney on pasta dishes.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Ingredients:

For the chicken balls:

• 2 chicken breasts, crushed in blender
• 1 tsp paprika powder
• 1 tsp tikka powder
• 1 tsp lemon juice
• 1/2 tsp soy sauce
• 2 tbsp garlic paste
• Pinch of honey drizzle
• Breadcrumbs
• Vegetable oil

For the Bolognese sauce:

• 500g Spaghetti, cooked
• 20 mussels
• 2 carrots, finely minced
• 3 celery sticks, finely minced
• 1 large onion, finely chopped
• 1 can peeled tomatoes
• 6 cherry tomatoes
• 2 tbsp Panzani Mushroom sauce (optional)
• Thyme leaves
• Celery leaves
• 1 tsp garlic paste
• 1 tsp dried oregano
• 1/2 tsp paprika powder
• 15cl water
• Olive oil
• Salt and pepper

Preparations:

1. Marinate the crushed chicken with the spices in the first list. Set aside for 30 minutes.Scoop out chicken with a spoon to evenly size each balls. Dip each chicken balls into breadcrumbs. Meanwhile preheat your pan with vegetable oil and deep fry chicken for 4-5 minutes on medium heat, constantly keep stirring.

2.Preheat your pan with oilve oil over medium heat. Add the onions, carrots, celery and garlic paste, allow to cook until onions become translucent in colour. Pour the can tomatoes, cherry tomatoes, Panzani mushroom sauce, water, thyme and celery leaves, dried oregano and paprika powder. Cook for 3 minutes, lid covered on medium heat. 

3. Season with salt and pepper. The chicken balls go into the sauce for another 2 minutes, lid covered. 

4. Scrub the shells of the mussels, clean and rinse well. Soak the mussels into water. The mussels go into the sauce. Make sure they are covered into the sauce. Simmer for another 5 minutes. Get rid of the closed mussels. Garnish parsley leaves, parmeasan cheese on top and serve with tomato and chilli chutney. 

Holiday season: Mussels and grilled king Prawns in butter lemon and herbs sauce

An elegant and pricey seafood platter for your holiday table or any other special occasions. The best appetizer to have before the main dish. This recipe is easy, now I know if you fancy the restaurant style of this dish, then the price has always been skyrooted. I love the feeling of dipping toasted bread into the succulent butter lemon and herbs sauce, and those little forks inside the mussel shells sank with the sauce. 

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Ingredients:

For the grilled king prawns:

• 500g king prawns, cleaned with shells
• 1 tsp garlic paste
• 1 tbsp paprika powder
• 1 tbsp lemon juice
• 1/2 tsp honey (optional)

For the butter lemon sauce:

• 15-20 pieces of mussels
• 1/2 cup unsalted butter
• 15 cl shrimp stock
• 15 cl Cooking cream (I use Elle & Vire brand)
• Pinch paprika powder
• 2 garlic cloves, peeled and grated
• 1/2 tsp chilli flakes
• 1 tbsp corn flour (optional)
• 1 tbsp lemon juice
• 1 tsp lemon zests

Preparations:

1. Into a bowl, mix all the spices in the first list together. Make the sure the shells are open vertically in half, rub the mixture on the skin of the prawns. Set aside and allow to marinate for 1 hour. Preheat a skillet or grill pan with oilve oil and cook prawns for 5 minutes on each side over medium heat.

2. Scrub the shells of the mussels, clean and rinse well. Soak the mussels in water. Into a pan over medium heat, add 1/2 cup of butter and grated garlic. After 10 seconds, add the remaining ingredients in the second list. Cook for 2 to 3 minutes. 

3.Add the tiger prawns first into the butter lemon sauce. Cook for 1 to 2 minutes, constantly keep stirring, lid covered.

4. Remove the prawns from the sauce, set aside and stove off. Into a deep pot with hot water allow the mussels to boil for 5 minutes on medium heat until shells are opened (now this process is optional, you can choose to cook them directly into the butter lemon sauce as well).  Get rid of the mussels who have stayed closed. Add the mussels into the butter lemon sauce and cook for 1 to 2 minutes. Add the prawns together with the mussels. Stove off and garnish on top with more parsley leaves. 

Pomegranate Octopus Stuffed Peppers

I had some leftover cooked octopus tentacles in my fridge and a fresh green pepper. The idea to make a quick lunch full of lush with octopus and pomegranate molasses has popped my mind. Octopus and pomegranate are great combination, the pomegranate adds that sweet note to the octopus. I have used only one pepper, you can use more if you are expecting more people. It’s a perfect starter for a dinner date, followed with a platter of grilled fish, mussels, salad and french fries as main course and ending with a chocolate mousse as dessert. 

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 Servings: 1-2

Ingredients:

• 2 octopus tentacles, cooked and cut into pieces
• 1/3 tsp of garlic paste
• Coriander leaves, finely minced
• Parsley leaves, finely minced
• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1/2 cup mozarella cheese, shredded
• 1 green pepper
• Salt and pepper
• Olive oil

Preparations:

1. Heat olive oil into a pan on medium-low heat, add the cooked octopus pieces and garlic paste. Cook for 2minutes. Pour the lemon juice and pomegranate molasses for another 2 minutes.  Add the coriander and parsley leaves. Stove off and stir everything together.

2. Preheat your oven at 180C. Cut the pepper into half, remove the seeds and rinse well. Heat olive oil into another pan and fry the pepper for 2-3 minutes on low medium heat, lid covered. 

3. Add the octopus evenly into both pepper, garnish on top with mozarella cheese and sprinkle some olive oil on top. Add into the oven and bake for 5-10 minutes

Mugg & Bean

A day at Mugg & Bean on 14 July 2018, I had planned lunch at Ocean Basket but while passing infront of Mugg & Bean, Azhar has decided to try lunch there. The last time we went there dates in December 2014, during university holidays we went there for a Strawberry Milkshake and Hazelnut Latté.

The Coffee-based franchise restaurant has a fancy rustic decoration, appealing to suit bloggers or corporate people for a meeting or an inspired workplace to blog or for a lunch-meeting and even for a nice time with loved ones.

Azhar has ordered a Sweet Apple Berry Iced Tea and I took a tropical juice. Both were delicious and perfect to match his Mac n Cheese Chicken Pasta and my Sweet Chili Chicken Burger. The burger was my favorite so far, the burger was packed with a juicy grilled chicken breast and pineapple, melted cheese, lettuce leaves and a sweet chili sauce.

I had a full stomach after this enjoying this lush burger but Azhar was craving for a Cheesecake. As dessert he took a Strawberry Cheesecake. We took only one slice for both of us since the cake is huge. Two forks into that creamy moist cake, the taste is beyond excellent.

 

 

Strawberry Guava Jam (Confiture Goyaves de chine)

A tropical twist perfect in my small jar for a perfect brunch onto my bread slices. Strawberry Guava also known in Mauritius as “Goyaves de chine” and loved by so many locals and tourists. Strawberry Guava is a small red fruit and it can also be found in yellow, known as Lemon Guava globally. I personally prefer the huge yellow ones because they are sweeter. The strawberry guavas I usually prefer to have as jam and most of the locals consume them with red chilli salt.

These beautiful guavas are in season during March and April in Mauritius. Many locals trip to the South to harvest. I buy from fruit sellers on the street because it is way too hot to walk into the small bush of trees to pluck.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Ingredients:

• 6 cups of firm Strawberry Guava
• 2 cup of water
• 1 cup of sugar (Quantity based as per your preferences)
• 2 tbsp of lemon juice

Preparations:

1. Trim off the top of the Strawberry Guava and wash. Cut in half and get rid of the seeds.
2. Place the guavas in a large pot with water and cook for about 30 minutes on medium-low heat and squish the fruits with a spoon until mush.
3. Add lemon juice and sugar, stir until sugar has dissolved and paste has thickened.
4. Turn off heat and allow to cool for 5 minutes. Strain the paste in a colander and you can choose to reheat the strained juice to thickened the jam.
5. Pour and seal the jam into a warm sterilised jar and refrigerate.

 

Mango Puree & Coconut Whipped Cream

It’s summer and so humid, therefore some refreshing desserts please! Living on a tropical island feels like a blessing if you have a basket of tropical fruits at home. Needless to mention the amount of recipes you can create with these dulcet fruits.

I love how easy this recipe is, no need to see flour spill on the flour, plenty of mess in the kitchen and having to wait and wait until dessert is baked and ready. This recipe is really refreshing and soothing against the heat, mango and coconut, an amazing blend together! The tropical vibes are on. If you have never made Mango Puree before or if it can’t be found in your local grocery store, then I have an easy recipe for Mango Puree on my blog.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Serving: 2-3

Ingredients:

• 6 tbsp mango puree (Recipe)
• 10 cl cold heavy whipping cream
• 4 tbsp coconut cream
• 1/2 tsp vanilla extract

Preparations:

1. Pour cold heavy whipping cream, coconut cream and vanilla extract into mixer bowl on high speed for about 1 minute until stiff peaks form.

2. At the bottom of the glasses, add the mango puree and whipping cream on top.

Chocolate Cake

I am loving this Chocolate Cake, always been my favorite cake ever! I have been searching and exploring the web for the best chocolate cake and I never found. This recipe has been inspired from my best friend and it’s the best I have baked so far. If you try baking a cake and end up with disappointments, still DON’T GIVE UP! Baking is not on my favorite lists as well but with much efforts and emotions you can bake a wonder. This recipe is really simple, I have not used milk nor baking powder and yet the cake is still so moist and decadent. Since I had strawberries, I have used them on the ganache as toppings. You choose how you want to decorate your toppings.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
Ingredients:

For the Cake:

• 250g self-rising flour
• 250g butter
• 50g unsweetened cocoa powder
• 100g sugar (quantity will depend upon your choice)
• 4 eggs

For the Ganache:

• 1/2 cup of unsweetened chocolate chips

Preparations:

For the Cake:

1. Combine butter and granulated sugar together until creamy consistent is obtained.
2. Add eggs one by one and blend together into the butter and sugar.
3. The flour and cocoa powder go in, mix well together until smooth.
4. Grease your baking mould with butter and pour the batter.
5. Bake in preheated oven for 180 C for 30 minutes.

For the ganache:

1. Once the cake has cooled down, melt chocolate chips into a pan for 30 seconds until creamy and softened.
2. Spread the ganache on the cake and garnish on top with strawberries or anything else you prefer.

 

 

Blueberry Muffins

“Blueberry Muffins,” for any special occasions.. The perfect way to make everyone happy. So gloriously soft and moist, filled with flavor. Blueberries add a unique touch to your muffins. Best sweet-tooth to serve with tea or as a dessert after lunch or dinner. I know the batter can get easy peasy to make, the secret ingredient is to not overbeat otherwise you will end up with a broken and dry puck muffins. You have a great win when you add butter and homemade blueberry jam to your muffins.

Blueberry Jam

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Servings: 12-14

Ingredients:

• 2 cups of self-rising flour (260-280 grams)
• 2 eggs, lightly beaten
• 1 cup of milk
• 4 large tsps of unsalted butter, at room temperature
• 2 large tsps of melted salted or unsalted butter (to grease the muffin cups)
• 6 large tsps of granulated white sugar (Quantity will depend as per your sweetness preferences)
• 1/2 small tsp of baking powder
• 1/4 tsp of salt
• 1 tsp of good quality Vanilla extractt
• 1 cup of fresh or frozen blueberries
• 12-14 Muffin Aluminum cups or Muffin pan

Preparations:

1. Whisk the wet ingredients; the beaten eggs, milk and vanilla extract in a large bowl.
2. In a pan, simmer 10-15 blueberries and sugar (see in picture above) on low heat for 30-40 seconds until blueberries can be mashed up and sugar has dissolved into a sauce. Stove off and allow to cool for 30 seconds.
3. In another large bowl, sift the flour and add the baking powder, remaining uncooked blueberries and salt. Mix well with a spatula.
4. Add the wet ingredients and blueberry jam into the dry ingredients and stir well until they are completely combined and moistened (Don’t worry if the batter has turned a bit blue or purple). Make sure that the batter is thick and there are no lumps.
5. Meanwhile preheat your oven to 375 degrees F. Position your rack in the center of the oven. Now if you are using a Wave Oven (Four Cyclone), preheat your oven at 200 degrees C.
6. Grease the muffin cups (I have used Aluminum Muffin Cups) with melted butter. Spoon the batter evenly into each muffin cups.
7. Place the cups on the oven rack and if for (Wave oven-Four Cyclone), place the cups at the bottom and bake for 15-20 minutes (for both oven) until light golden on top. Insert a toothpick or fork in the center of the muffin, if it comes out clean then muffin is ready.
8. Allow to cool for about 10 minutes before removing them from the muffin cups. You can preserve a little blueberries sauce and top them on the blueberry muffins before serving 🙂

Blueberry Lemonade Drink

 

 

Haha I know it’s definitely not summer yet in Mauritius, we are still freezing frozen in this winter 😀 though its mostly sunny. In our little tropical island, whether it be summer or winter, we always make time for cold refreshing drinks and even ice-cream 🙂

Blueberries my favorites! If not served fresh nor baked and cooked then be it as a cold refreshing drink. The perfect drink to take for your beach adventure!

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Servings: 1
Ingredients:

• 10 blueberries, heated for 20 seconds into the microwave oven and mashed
• squeeze juice from half of a lemon
• 1/2 tsp of honey
• 1/2 tsp of sugar (optional)
• 7-8 mint leaves
• ice cubes
• 1 cup of cold water

Preparations:

1. Add the mashed blueberries, lemon juice, honey and sugar. Mix well together.

2. The ice cubes go in and then the mint leaves. Pour the cold water and refrigerate for 2 hours or overnight.

3. Before serving, mix everything together and garnish with more whole blueberries, mint leaves and lemon slice.

DIY Gift: Hot Chocolate Recipe

Love can be celebrated everyday and at every moment of your life. Pamper your loved ones with a delicious unique food gift. As I would call it “Rich Hot Chocolate” could be the sunshine and rainbow you could ever gift to people you cherish in your little umbrella. All you would need is a mason jar to shield your gift treasures, decorate your jar creatively, yes leave your trademark on the gift ☺ I have just labelled mine with “Hot Chocolate” on the front and on the back with the recipe instructions.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – 

Servings: 2
Ingredients:

• 1 tbsp of powdered cream
• 3 tbsp of milk powder
• 1 tsp of sugar
• 3 tsp of cocoa powder
• marshmallows
• chocolate chips

Preparations:

1) Put on a boil 3 cups of water in your saucepan on medium heat.
2) Add all the ingredients, except the marshmallows and chocolate chips. -Whisk well together until well combined.

3) Allow the hot chocolate to simmer for atleast 6minutes on medium heat.

4) Pour in your mug and garnish on top with the marshmallows.