Strawberry Guava Jam (Confiture Goyaves de chine)

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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.

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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.

 

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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. 

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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. 

Mango Puree 

NOTE: Mango Puree can stay for up to 1 week in the refrigerator if placed into a lid covered container. 

Mango such a tropical delight! The puree is perfect for several types of desserts to fancy your families & friends. I have cooked my Mango Puree to achieve more taste, texture and smooth puree, you can choose not to cook as well. Into a blender or food processor, puree mango chunks until smooth. Refrigerate into a mason jar, lid covered and allow to chill.

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Ingredients:

  • 3 ripe mangoes, peeled and chopped into chunks
  • 1/2 cup of water
  • 1 tbsp sugar (quantity will depend upon your choice)

Preparations:

1. Cook the mango chunks and water over low heat. Check constantly, if the pulp cooks down then add more water. Add sugar.

2. Stove off once puree becomes mushy. Place in a food processor or blender and puree. Once cooled down, add the puree into a mason jar, lid covered and allow to chill in the refrigerator for atleast 1 day. 

Tropical Shrimp Skewers

Shrimp skewers for your Summer family gatherings. 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

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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.

Mauritius Bouillon Poisson (Fish Stew) with bredes mouroum (moringa leaves)

Mauritius Bouillon Poisson (Fish Stew), the preferred traditional seafood dish in our little tropical island. Always accompanied with rice and chatini coco (coconut chutney). Cooked in so many kitchens in Mauritius 🙂 The nostalgic moment of fishing fresh fishes from the beach with the family returns back when the smell of that delicious bouillon (stew) is spread in the kitchen.

The best medicine in a bowl. Bredes Mouroum (Moringa leaves) have many health benefits, they can cure and prevent diseases such as diabetes, heart diseases, anemia, digestive disorders, skin, respiratory and many more diseases.

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Servings: 7

Ingredients:

  • 6-7 small whole parrot fishes
  • Bunch of bredes mouroum (Moringa leaves)
  • 1.5 Litre – 2 Litre of water
  • Parsley leaves
  • 1 tsp of vinegar
  • 1/2 tsp of cinnamon powder
  • 1/2 tsp of lime juice
  • 1 cup flour

Spices:

  • 6-8 garlic cloves
  • 1 tsp ginger paste
  • 2 large onions, cut into chunks
  • 4 tomatoes, cut into chunks
  • 4 large tbsp can tomato puree
  • 1 branch curry leaves (15 curry leaves)
  • 1 small bunch coriander leaves

 

Preparations:

For the fishes:

  1. Mix into a bowl the vinegar, lime juice and cinnamon powder, add the fishes into the mixture. Season with salt and pepper.
  2. In another bowl, coat into flour the fishes. Shake off any excess.
  3. Meanwhile in a frying pan, add vegetable oil and fry the fishes for around 8-10 minutes until golden brown in color.

For the spices:

  1. Blend all the ingredients into the list of spices.
  2. In a large bottomed pot, preheat 1 tbsp of vegetable oil and pour the blended spices into the pot. Let it cook on medium low- heat for 4 minutes, lid uncovered.
  3. Pour the water into the pot, combine well with the spices. Allow them to simmer for another 8 – 10 minutes, lid covered on.
  4. Add the cooked fishes into the pot and cover the lid for 5 minutes.
  5. The bredes mouroum or moringa leaves go in for 1 -2 minutes. Stove off.
  6. Garnish on top with parsley leaves. You can serve with rice and Mauritius Chatini coco (Coconut Chutney).

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.

Cooked Blueberries Sauce with granulated Sugar

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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 🙂

Blueberry Lemonade Drink

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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!

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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.

Mauritius Red Sauce Octopus “Ourites Sauce Rouges”

Red sauce octopus, known as “Ourites sauce rouges” on my little island. This dish is really simple to make and requires easy ingredients. Everyone has their own ways of cooking this dish. This is just my version 🙂 I love seafood and you can substitute octopus for this recipe with prawns and lobster as well.

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Servings: 4-5

Ingredients:

  • 1 kg Octopus
  • 1/2 a small can (425g) of peeled tomatoes
  • 2 tbsp of tomato sauce
  • 4 cloves of garlic, finely minced
  • Handful of thyme leaves
  • 1 bay leaf
  • 1 onion, finely minced
  • 1/2 tsp of sweet Paprika powder
  • 1/2 tbsp of lime juice
  • 5 cl of water, for the sauce
  • Vegetable oil
  • Salt and Pepper

Preparations:

  1. Start to rinse well your octopus and remove the ink sac or any unwanted parts. I normally rub the whole octopus with corn flour, let it rest in the freezer overnight. The next day, rinse the octopus well to remove the corn flour.
  2. Preheat a deep pan or pressure cooker with water and slowly add the octopus once the water has reached a boil. I always use a pressure cooker, allow the octopus to cook on medium heat until 4 & 5 whistles. Once cooked the octopus will tenderized and developed into beautiful pink color, cut the octopus into small pieces.
  3. Preheat a pan with vegetable oil on medium heat and add the minced garlic and bay leaf so that they can infuse with the oil to create a great flavour.
  4. Once they start to sizzle, add the minced onions. Let it cook until translucent. Then goes the thyme leaves, tomato ketchup, paprika powder and lime juice into the pan, mix well and cook for 1 minute.
  5. Add the peeled tomatoes, season with salt and pepper (quantity based as per your preferences) mix together and simmer for 3-4 minutes, lid covered on.
  6. Pour water and simmer for 2 minute without lid. Add the octopus and cook for 5 minutes.

Serve with rice 🙂 Sprinkle with coriander leaves and slices of lime Bonne appetit

 

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.

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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

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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.