Vol-au-Vents Fillings Recipe

Everyone’s favorites 😊 The fillings make the Vol-au-vents perfect. I personally don’t have time to go and make the puff pastry so I just buy the already baked Vol-au-vents empty shells.

20170619_150841

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

Servings: 15-20

Ingredients:

  • 25 cl Cooking Cream
  • 5 cl milk
  • 1 tbsp of unsalted butter, room temperature
  • 4 tbsp of unsalted melted butter
  • 1/2 cup grated Cheddar cheese
  • Pinch of Paprika powder
  • 7-8 Coriander leaves, finely minced
  • 15-20 baked Vol-au-Vents shells (can be found in supermarkets or bakeries)

Preparations:

  1. Melt the butter in a pan on medium heat. Add the milk and simmer for 1 minute.
  2. Pour the cooking cream, paprika powder and 3 tbsp of grated cheddar cheese and cook for 7-8 minutes until sauce has thickened. Add salt and pepper based as per your preferences.
  3. Meanwhile preheat your oven for 350 degrees F, position your rack in the center of the oven.
  4. Fill the shells evenly with the cream and top on with the remaining grated cheese. Brush butter on each shells and lay them onto parchment paper on the baking tray. Bake for 2-3 minutes.
  5. Sprinkle on top with coriander leaves.

Mauritius Croquettes Potatoes (Fried Potatoes Cakes)

A typical dish popular in the Mauritius Cuisine, this recipe can also be substituted with chicken and cheese instead with potatoes.

Ingredients:

  • 1 cup of self-rising flour
  • 2 large potatoes, finely cut into round slices
  • 1 egg (Optional)
  • 1 tbsp of onion paste
  • 1 tbsp of grated cheddar cheese (Optional)
  • 1/2 tsp of paprika powder
  • 2 tsp of yellow food coloring powder
  • a pinchful of thyme leaves
  • coriander leaves, finely chopped
  • 15 cl of water
  • 2 tsp of salt and pepper (Quantity depends based as per your preferences)
  • Vegetable oil

Preparations:

For the potatoes:

1. Add salt and pepper, 2 tsps of yellow food coloring into the potatoes.
2. Preheat a deep frying pan with vegetable oil and add the potatoes. Allow them to fry for 5 minutes.

For the Flour paste:

1. In a large bowl, add the flour, egg and water. Mix well together with the help of a spatula.

2. Add the onion paste, cheddar cheese, paprika powder, 1 tsp yellow food coloring powder, thyme leaves, coriander and salt. Combine everything together.

3. Dip each potato slice into the batter and add gently in hot oil. Continue doing this for 6-7 slices while frying for each batches. Fry till golden and crisp on medium heat for 3-4 minutes.

Yayy done 🙂 so easy. Serve with mint chutney or chilli sauce.

Eid Special: 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 to your muffins and homemade blueberries sauce.

 

20170618_160447.jpg

20170618_154841

 

w1
Cooked Blueberries Sauce with granulated Sugar

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

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 extract
  • 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 cooked blueberries sauce 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 🙂

Eid Special: Nestle Condensed Milk Jelly

My mum’s dessert during Ramdhan and on Eid Day. I had to share because many people in Mauritius are familiar with this dish but only the cooking style will differs because everyone has their own versions of making this fabulous desserts.

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

Servings: 5-6 (Depends on the size of your bowl or tray)

Ingredients:

  • 1 packet of Gelatin Agar Agar
  • 1 Nestle Sweetened Condensed Milk
  • 5 large cups of water
  • 2 cardamons

Preparations:

1) Add water, gelatin and cardamon in a saucepan and bring to a boil on medium heat. Whisk well until gelatin dissolves. It usually takes 3 to 4 minutes.

2) Add the condensed milk and stir well for 1 minute on low heat. Once stove off, remove the cardamons.

3) Pour the liquid into a bowl or tray and allow to cool for 10 minutes. Once done, refrigerate for 1 hour until gelatin hardens.

4) Before serving, sprinkle on top cocoa powder.

Eid special: Tropical Shrimp Skewers

Shrimp skewers as a snack for Eid day or any other occasions. I call them “Tropical Shrimp Skewers”  because they are dressed with bell peppers, onions and tropical pineapples. Incredibly succulent and appetising with every bite. So easy to make with the minimal preparations required for this recipe.

Note: For this recipe, you can also substitute with chicken

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

Servings: 25-30
Ingredients:

  • 500g of clean shrimps
  • 2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 5 tsp of smoked paprika powder
  • 2 tsp of Tandoori powder
  • 1 tsp of honey
  • 1 tbsp of lime juice
  • 1 large onion, cut into large chunks
  • 3 large bell peppers, cut into large chunks
  • 1/2 of a ripe pineapple, cut into chunks
  • Vegetable oil
  • Salt and pepper

Preparations:

1. In a bowl, add the garlic and ginger paste, paprika and tandoori powder, honey and lime juice. Combine everything together with the help of a spachler. Add the shrimps, cut onions, bell peppers, pineapples and marinate together. Season with salt and pepper and refrigerate for 30 minutes.

2. Divide shrimps evenly for 25 – 30 skewers. Add the shrimps, onions, bell peppers and pineapples into a skewer.

3. Preheat a pan or grill pan with some vegetable oil. Fry or grill the skewers for 2-3 minutes on each side until shrimps are pink and slightly firm.

4. Garnish with coriander, lemon wedges, chillies or Mauritius famous “Piment cari” and serve with mint sauce.

Eid Special: Blueberry Jelly with Cocoa Whipped Cream 

Looking for a special refreshing desserts on Eid Day or any other occasions? This is the easiest dessert anyone can make,  your guests will feel ecstatic 😀 On our little island Mauritius, jelly is very famous when it comes to desserts because on a tropical island, you are always thrilled for refreshing food.

20170615_160145

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

Note: Prepare the cream first.

Servings: 4-5

Ingredients for the cream:

  • 1 cup of Elle & Vire Whipped cream (Quantity based as per your preferences – you can use any whipped cream you prefer)
  • 3 tbsp of heavy cream (Quantity will be based as per the amount of whipped cream used)
  • 2 tbsp of sweetened Nestle cocoa powder
  • 1/2 tsp of good quality vanilla extract

Ingredients for the Jelly:

  • 1/2 of a packet of Gelatin Agar Agar
  • 2 cups of water
  • 2 tsps of Rose syrup (Quantity will depend as per your sweetness preferences)
  • 1/2 of a cup of Blueberries
  • 1/2 a small tsp of blue food coloring

Preparations for the cream:

1.  First begin by preparing the cream. Pour the whipped and heavy cream into a bowl, add the cocoa powder and vanilla extract.Whisk until stiff peaks form.

2. Place your glasses at a diagonal on a cupcake pan or a small bowl (See in picture below).  Fill the glasses halfway at a diagonal with the cream.  Put the pan or bowl of glasses into the refrigerator for 2 to 3 hours until the cream is firm and set. Start preparing for the jelly only when the cream is firm.

20170615_115103

Preparations for the jelly:

1. Heat up water and gelatin in a saucepan and bring to a boil on medium heat. Meanwhile stir  until gelatin dissolves. It usually takes 3 to 4 minutes.

2. The Blueberries go into the water. Mix well for 1 minute. Add Rose syrup and blue food coloring and stir well. Stove off once you have added the syrup.

3.  Pour the liquid into a bowl but constantly keep on stiring with a spoon for 1-2 minutes to unable the liquid to hardens until it cools down in temperature.

4. Once your cream is out of the fridge, remove the glasses from the pan or bowl and stand them right up. Pour the dissolved gelatin liquid into the glasses (make sure the gelatin liquid is not hot). Refrigerate for 30 minutes  until jelly hardens.

Note: Before serving, remove the glasses 1 or 2 minutes before. You can top on with more blueberries.