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.

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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


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. 

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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


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. 

Holiday season: Chocolate Sponge Cake with berries preserves and chocolate ganache


Perfect for your holiday season table or any festivity event or a birthday party or just when you are craving for chocolate cake!  The cake is rich in chocolatey flavour, light in texture, moist, dense and fudgy with each layer filled with berries preserves and whipped cream. You will love how can you fill and frost your cake with any ingredients you want. With each bite, you are exploded with wonder of flavours. It is easy to make. I have iced my cake with whipped cream and topped it on with chocolate ganache and berries. 

Make your cake with this recipe and become the artist of your own cake decorations. Honestly I’m not that good with cake decorations. 

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  • 165g all-purpose flour
  • 40g unsweetened cocoa powder
  • 5 large eggs
  • 50g granulated sugar (Quantity depends upon your preferences)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Mix 1tbsp of instant coffee into 1tbsp hot water
  • 1/2 cup unsalted butter, melted
  • 5cl chocolate chips, melted (optional)


1. Into a mixer bowl, whisk 5 large eggs, gradually add the granulated sugar until batter becomes pale, light and fluffy.

2. Into another bowl, mix with a spoon the dry ingredients (flour, unsweetened cocoa powder and baking powder). Sift the dry ingredients into the batter to ensure there are no lumps. Combine everything together with a whisk. Do not overbeat the batter.

3. Preheat oven at 350F. Add the melted butter and chocolate chips, coffee, vanilla extract into the batter. Whisk everything together or you can also use a spatula. 

4. Line parchment paper into a baking pan or 2 baking pans if you want. Do not grease the size of the pans. Bake for 20-25 minutes. Once out of the oven, place a knife into the center of the cake, if it comes out clean then it means cake is perfect. Remove the parchment paper and allow cake to cool on rack.

5. Split the cake into half using a serrated knife. Fill in between each layers with your favorite preserves (I have used blueberries, blackberries and raspberries) and whipped cream. Ice your cake with whipped cream. Refrigerate for 30 minutes to allow cream to set on the cake. With a large offset, remove excess cream around the cake to evenly ice the cake (optional). Pour your chocolate ganache (make sure its not hot) on top of the cake and decorate with whatever your heart desire.

Blog topics: Hydrate yourself during Summer

Summer so beautifully mesmerising and cheerful. An early morning filled with birds chirping and ending with an evening brushed into a colorful sunset! But what about the disadvantages of summer? Living on a tropical island is heavenly but with the high level of humidity rising it becomes frustrating to even step out from the house. Headaches, quick fatigue and dehydration take over your body. Drink plenty of water and replenish yourself with fresh tropical fruits and veggies. If you hate still water, make a detox for some taste. I will share more healthy recipes with drinks, fruits and veggies.


Fruits during summer are great source of natural antioxidants which help to protect your skin  from sunlight damage, dehydration and pollution. Use sunscreen when going out from the house, drink plenty of water and always carry your H2O with you. We all hate having to hang around with an oily skin, face masks do not usually help to decrease the excess oil on your skin. The vitamins and antioxidants which fruits contain will supple and smooth your skin to perfection. So this summer, consume a rainbow of tropical fruits. You can also opt to create your own natural facemask with fresh fruits. Cucumber, lemon, orange, papaya, carrot, tomato, watermelon, pineapple and mango are amazing facial masks, cleanser and face scrub to use during summer. Pamper yourself with fruits  and vegetables.

The beauty of summer are always reflecteed with the blossoming of plants and flowers! I love how bright the plants get. Do you strive to lose weight or reduce any carbs? All you can do is to drink plenty of water or detox water. Eat plenty of fruits and raw veggies  as long as you can. I usually substitute snacks for some pieces of caarrots, cucumber and beetroot. Summer is also that wonderful time for evening long walks and swimming at the beach. Again protect your skin from the terrible heat and tanning of the sun during the day! Opt for evening swims.

Homemade fresh juice, aboslutely refreshing and filled with vitamins and fibers. Tip for you: never get rid of the fibers. I have seen many juice machines straining the fibers away which is very bad! Use your ordinary blender or mixer to crush the fruits and its fibers smoothly! Revitalize your body with fresh fruits. Best way is to turn them into juice incase you hate eating them or you are too busy! Add your favorite fruit depending on your preferred flavour and create your wonder! 

1. Apple, Pear, Mandarin Orange and Parsley Juice. (Click to link to recipe)


2. Pomegranate and Mint Detox water. (Click to link to recipe)


3. Pitaya Dragon Fruit Salad with Mango. (Click to link to recipe) 


Tuna Salad with veggies


Fancy a quick seafood lunch or dinner? Here it is a delicious tuna salad packed with veggies and mayonnaise. Served into a sandwich or bread, you might as well be having a perfect lunchbox to work or to a picnic. With the lemon juice mixed into the mayonnaise, the sauce adds an exquisite look and delicious taste to the tuna. I have used canned tuna because it is easier to drain and it is already flaked. You are free to use fresh tuna as well. 
Most locals in our little island make tuna salad for an easy lunch or lunchbox to work. We use canned tuna for pasta and even into potato cake balls.

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  • 1 can (170g) Tuna flakes in oil (I use Tropical brand)
  • 2 potatoes, cut into cubes
  • 125g frozen beans, soaked in water
  • 1 small can (250g) Kernel sweet corn
  • Black olives, chopped finely
  • 1 onion, finely minced
  • 2 tomatoes, finely chopped
  • Coriander leaves, finely chopped
  • 4 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 tsp garlic paste
  • Pinch of yellow food colouring
  • Vegetable oil
  • Salt and Pepper


1. Into a bowl, add the tuna (get rid of the oil while opening the can), onions, tomatoes, sweet corns, coriander leaves, mayonnaise and lemon juice. Combine everything together. Meanwhile preheat a skillet over medium heat with vegetable oil and sauteed the beans with garlic paste, salt and pepper for 5 minutes, making sure the beans are tender and bright green in color.

2. Preheat a deep frying pan over medium-high heat with vegetable oil, marinate the potatoes with yellow food colouring, salt and pepper. Deep-fry the potatoes for 10 minutes until golden and crusty, making sure to flip them constantly. 

3. Add the cooked beans, fried potatoes and black olives into the tuna mixture, combine all the ingredients together and serve into a sandwich or bread.

Apple, Pear, Mandarin Orange and Parsley Juice

Blog topics: Hydrate yourself during Summer!

Homemade fresh juice, aboslutely refreshing and filled with vitamins and fibers. Tip for you: never get rid of the fibers. I have seen many juice machines straining the fibers away which is very bad! Use your ordinary blender or mixer to crush the fruits and its fibers smoothly! Revitalize your body with fresh fruits. Best way is to turn them into juice incase you hate eating them or you are too busy! Add your favorite fruit depending on your preferred flavour and create your wonder!

Pear and parsley are the perfect combination for a quick and healthy juice but since I had apple and mandarin orange in hands, I have added them into the mixture before they are rotten. 

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Servings: 1-2 


  • 1 red apple, cut into pieces
  • 1 pear, cut into pieces
  • 1 ripe mandarin orange, peeled
  • Parsley leaves (Quantity depending on your preferences)
  • 5cl of water


1. Into your blender or mixer, blend all the ingredients. Do not strain the fibers, pour the juice directly into a glass and serve. 

Blog topics: Depression and Anxiety Issues

I will try to talk on various topics on depression and anxiety issues. I believe beach can be the best escape to fight stress, anxiety issues, depression and to skip the daily routine life. Is beach your escapade as well? Some resolve towards food, fashion and entertainment. I’m the person who would opt to connect with God and go to the beach. Depression and anxiety may not be easy to cope, most of the time or often we feel nothing is going right! But this is how it goes, each one’s cup of tea is different, while some choose to keep on fighting against their stress, others just give up thinking the situation won’t change or they become saturated, this does not mean they are weak! The environment, atmosphere and daily routines you live in can have a great impact onto how you cope with stress! No matter how filled your cup is, always remember that these problems have life lessons and blessings! No matter how much people will criticise and laugh at you, remember the lion/lionness just sits and watches in silence.

I can feel what it’s like to not be able to sleep at night or waking up with high level of anxiety at 4am to only feel your heart beating faster, your visions becoming blurry and feeling more angry with an irritating nausea. Turning left and right on the bed does not change anything, now I know how you feel like.. It’s only during that time, you are taken back to memories which hurt you and people who have only oppressed you. You become a victim of your own pains and those pains which only kill you. I know anti-depressant pills do help but there is always one thing greater than anything existing in this world, it’s God. Pray when you wake up, feeling pounded with pains and sickness. Pray even if the entire world is against you. Pray because praying is powerful and hopeful. Pray because God will grant you justice. Pray because those who took your sunshine away will one day witness it’s sunset. Remember thunderstorms and rains do not fall only into a single same place. Your happiness is only temporary in this world. I would say wake up from that bed, keep your favorite cookies in your room. Trust me, enjoy your cookies because they help ease the nausea. Well it works for me! When you wake up feeling the anxiety killing you, just eat something sweet because it does helps! I’m all set to start a sweet-tooth business lol…..

I had created a question poll on my Instagram story to ask people how they deal with their anxiety issues. I will share their responds anonymously.

 I saw this quote “The reason why people give up so fast is because they tend to look at how far they still have to go instead of how far they have reached.” It’s never easy to stay positive and optimist when afflicted with stress. The tea is never filled with enough sugar. Painful thing is some opportunist and selfish people will really push you till the end of your limits and endurance. Never put excessive weight on the burdens you are already fed up carrying!  Voice out for yourself and defend your perspectives! Seek the help of God and do something which makes you happy! 

“Never confuse being alone with loneliness. Being alone is your choice but being lonely is not.” No one chooses to be lonely but even when in depressive state, no matter how hard the situation is just try to think of the benefits of being lonely. It hurts but its also a blessing. It’s actually the time when you realise your worth, your strengths and your weaknesses. You learn to explore what you can actually achieve when on your own. Regardless of how alone you are, you will be proudly able to take that trophy for yourself without anyone’s help or support. Being lonely has always been perceived as unlucky or rejected. Time to overthrow this concept. Loneliness brings you closer to God. Be yourself. Accept your personality. Don’t change to please others. Learn from your mistakes. Trust yourself. I would funnily say get inspired from sharks and dinosaurs. 


Recipe to create your own happiness: Fill your cup with inspirations, add what makes you happy, pour some hope and a pinch of optimism. Above all, rely and trust only God. Only God can split the sea for you and turn every “impossible” situations into possible. Seek to find God in every little or big good deeds you do. 

Pineapple Jam


The perfect summer jam to make if you live on a tropical island, the perfect lush and sunshine to have for your morning breakfast on days you feel like skipping cereals just like me. I grew up eating pineapple jam, it is amongst my favorite jam. Pineapple is an amazing tropical fruit, the jam is perfect for mini-tarte fillings, napolitaines and even muffins.

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  • 1 large Pineapple, cut into chunks
  • 1 cup of granulated sugar
  • 1 cup of water
  • Juice of 1 lime


1. Combine pineapple and water into a saucepan over medium heat for 30 minutes until pineapple chunks have become soft and are ready to be mashed.

2. Add the sugar and lime juice, stir constantly for 30-35 minutes until sauce has thickened. Pour the jam into a jar and allow the jam to cool down completely before sealing the jar with a tight-fitting lid. Store in the refrigerator for 2 to 3 months. 

Blueberry Jam

What’s a muffin without blueberry jam into it, and what’s a summer without blueberry jam spread beautifully onto a piece of bread? I love blueberry, those little blues are perfect for various recipes, amongst which jam being the easiest to make and to store and preserve into your jar in the refrigerator. Blueberry jam is perfect for a rustic breakfast to compliment your guests.

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  • 4 cups of blueberries
  • 1/2 cup of granulated sugar
  • 1 tbsp lemon juice (optional)


1. Combine blueberries, sugar and lemon juice into a saucepan over medium heat, and stir constantly for about 15 minutes until thickened. Pour the jam into a jar and allow the jam to cool down completely before sealing the jar with a tight-fitting lid. Store in the refrigerator for 2 to 3 months.

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. 

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 Servings: 1-2


  • 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


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