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. 

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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. 

Organic Orange Popsicles 

Hello lovely foodies,

Welcome back for another exciting chilling recipe 🙂 As the summer is breaking in slowly, we are all looking for ways to tame the heat and eat light organic food. I have used fresh oranges to make healthy pospsicles, without any sugar. As a substitute I have opted for fresh natural honey to add a touch of sweetness with the citrus taste of the oranges

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Servings: 4
Ingredients

  • 4 oranges,  a few orange slices (optional)
  • 10 cl of water
  • 1 tsp of honey

Preparation

1. Roll the oranges back and forth on the counter with the palm of your hand. Cut oranges in half, and squeeze the juice with your hand or with a juicer. Transfer juice in a jug.

2. Add the water and honey, whisk together until desired taste is achieved.

3. Fill the orange mixture and orange slices into popsicle molds, insert the stick and freeze overnight or for 2 days until completely firm.

4. To unmold, rinse each mold with warm water for a few seconds until popsicle can be easily removed.

Squid Curry

Hello foodies

SQUID CURRY is the menu, a splash of Indian fusion with seafood! It is totally delicious and full of flavor. The coconut milk adds another blend to the squid curry. As far as I know Squid Curry are famous amongst the South Indian in India. In our small island Mauritius, squids are offered in different type of recipes; crispy squid and black bean squid.

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Servings: 5-6
Ingredients:

  • 400 gms Squid
  • 5 tomatoes, crushed into a paste
  • 2 onions, peeled
  • 2 green chillies
  • Fresh thyme (quantity based as per your preferences)
  • 6 curry leaves
  • 2 bay leaves
  • 2 tsp of mint paste (Optional)
  • 1/2 tsp of ginger paste
  • 2 tsp of garlic paste
  • 4 tsp of curry powder
  • 1 tsp of garam masala
  • 2 tsp of cumin powder
  • 2 tsp of coriander powder
  • 1/2 tsp of Paprika (Optional because I have not used chilli powder)
  • 1 tsp of mustard seeds (soaked in water for 1hour)
  • 3 tsp of turmeric powder
  • 5 cl of coconut milk
  • Vegetable oil
  • Salt and pepper

Preparations
1. Preheat a non-stick pan with 3 tbsp of vegetable oil and add the peeled onion.

2. Once onion develops into light brown color, add the thyme, curry and bay leaves, plus the mustard seeds. Cook for 1 minute, lid covered.
3. At this stage, add the cumin and coriander powder, paprika, ginger and garlic paste, garam masala and turmeric powder. Mix everything together and pour the water in which the mustard seeds have been soaked). Cover and let it simmer for 3mins on medium heat.
4. The crushed tomato is ready to go in with the spices, alongside 4 cl of water. Cook for another 5 minutes, lid covered on until a consistent paste is achieved.
5. Add the squids into the curry paste, lid on for 7-8 minutes on medium-low heat
6. Here goes the coconut milk into the calamari curry for another 5 minutes, the off goes the flame.

Squid curry is done ! 🙂 Sprinkle on top some fresh coriander leaves and a touch of coconut milk for a beautiful decoration.

You can serve this spicy and savoring curry with some rice or naan (Indian bread) and some pickles

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Salmon with Summer Mango and Pineapple Salsa

Hello lovely foodies,

Summer is almost here, though I don’t like summer but I do love all the tropical fruits which flourishes during that season. In our small little tropical Island, you get the chance to enjoy those sweet mouth-watering ripe mangoes and pineapples, their colors are also just amazing and appealing

Salmon goes perfectly well with these tropical fruits if refrigerate well. Let me take you to the simple ingredients you will need to make your summer sweeter and refreshing

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Servings: 4-5                                                                                                                                           

Ingredients:

For the Salmon:

4-5 Salmon Fillets
½ tsp of Paprika
2 tsp of Lemon juice
Salt and Pepper for seasoning
Olive oil

For the Fruit Salsa:

1 Pineapple, diced
2 ripe Mangoes, diced
1/2 Onion, finely chopped
½ tsp of Lemon juice
Parsley leaves (Quantity as per your preference)
Salt and Pepper for seasoning

Preparations:

1. For the fruit salsa, mix all the ingredients stated and combine well. Refrigerate for 1 hour
2. For the Salmon, combine all the ingredients stated, let it rest for 10 minutes

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3. Meanwhile, preheat a non-stick pan with olive oil, once sizzling add the Salmon fillets and cook for 8 minutes on each side on medium heat.

Voila Salmon fish is done, serve with the Mango and Pineapple salsa. Normally you can accompany this dish with some plain cooked rice or bread, I have served mine with just the Salmon and the fruit salsa to cut down on the carbs haha and I have diced some unseasoned fresh ripe mango alongside my salsa to have more natural sweetness

I hope you have loved this simple-easy recipe. Make your summer more light & relishful with the summer fruits and fish.

 

Crispy Fish Fillets

Lovely Foodies,

“Fish to taste perfect, must swim four times in water, in butter, in garlic & ginger and olive oil.”

Crispy Fish Fillets are so crunchy, delicious and above all healthy. I am very happy to share today my version of making crispy fish fillets which is so simple and easy.

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Servings: 4

Ingredients:

  • Four pieces of Fish Fillets
  • 3 tbsp of Corn Flour
  • 4 tbsp of Bread Crumbs
  • 1 tbsp of Garlic and Ginger paste
  • Fresh Thyme Leaves
  • 2 tsp of Lemon Juice
  • 1 whisked Egg
  • Salt and Pepper to taste
  • Vegetable Oil

Preparations:

  1. Pat dry with a Kitchen paper towel the fish fillets. Season them with Garlic and Ginger paste, fresh Thyme leaves, Lemon Juice, lastly salt and pepper (quantity as per your taste). Allow them to rest for 1 hour or lesser.
  2. In a bowl mix together the corn flour and bread crumbs.
  3. In a large skillet, heat vegetable oil over medium heat
  4. Dip the fish fillets in egg and then dredge into the corn flour and bread crumbs mixture. Please make sure that the fillets are completely coated.For some more crunchiness, repeat the same process again.
  5. Fry fish fillets on each side for 5 minutes until golden brownwatermark 2

Voila Crispy Fish Fillets are ready, you can serve with a healthy green salad, some lemon wedges and rice or bread.

Mauritius Octopus Curry

Hello lovely Foodies and Seafood lovers 🙂

Today we shall go into an Octopus’ reefs in the Indian Ocean 🙂 Yes I will share the Mauritian style of making Octopus Curry. It is a traditional real lush dish in Mauritius, served with rice and Tomato Chutney

 

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Servings: 4-5
Ingredients:

  • 1 kg Octopus
  • 1 Onion, finely chopped
  • Coriander leaves
  • Coriander Stem (Rinsed well)
  • 6 Tomatoes
  • 4 cloves of Garlic
  • 1 tbsp of Ginger paste
  • 4 Curry Leaves
  • 3 Bay Leaves
  • Fresh Thyme
  • 3 tsp Turmeric Powder
  • 2 tsp of Cumin Powder
  • 2 tsp of Coriander Powder (Optional)
  • 1 tsp of Hot Paprika (Optional)
  • 3 tsp of Curry Powder (I have used Eagle Brand Curry Powder, you can use any curry powder you wish)
  • Corn Flour
  • 1 Chili (Optional)
  • Salt and Pepper
  • Vegetable Oil

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 sauce pan on medium heat with vegetable oil (Quantity as per your preferences), add the bay leaves so that its juices can infuse together with the vegetable oil. After 15 seconds, add the onions, Fresh thyme, Curry Leaves, turmeric powder, cumin powder, coriander powder and Hot Paprika. Stir well and let it simmer for 3 minutes (lid covered).
  4. In the meantime, blend together in a mixer the tomatoes, garlic, ginger, coriander stem and 10cl of  water. Add them into the pan where the cooked spices and onions have tenderized and developed into beautiful color.  You can choose to add the chili at this stage (You can chopped the chilli into pieces or add a whole)
  5. Allow them to cook for 5 minutes on medium heat.
  6. Add the Curry powder into 5cl of water and mix together with the help of a spoon. Add into the pan and cook for an additional 5 minutes
  7. Add the chopped cooked octopus into the sauce and cook for 6-7 minutes (lid covered).
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  8. Voila, once cooked add the Octopus in a bowl and sprinkle on top coriander leaves.watermark 5

Microwave Chocolate Mug Cake

Hello lovely foodies,

I always wanted to share a precious secret to sweetened our life, sometimes we feel exhausted from studies, working life and daily home activities but a delicious moistest Chocolate Mug Cake can boost up your energy and happiness level 
This is the moistest chocolate cake you can even make within just 1 minute 30seconds (Time will vary as per the Microwave). My Chocolate mug cake was not dry, but truly decadent and fudgy, perfect as a dessert at night.

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Servings: 1
Ingredients:

  • 2 tbsp of Flour
  • 4 tsp of Cocoa Powder
  • 1 ½ tsp of melted Butter
  • 1 tbsp of Egg, lightly beaten
  • ½ tsp of granulated white Sugar (Quantity will depend as per your servings)
  • ½ tsp of Vanilla Extract (Optional, but I have not added)
  • 1 tbsp of Milk liquid

Preparations:

1) Add all the ingredients in a mug and mix well with the help of a spachler or spoon to ensure that there are no lumps.

2) Once the mixture has been well incorporated, microwave the chocolate mug for 1 minute 30 seconds (Time will vary as per the Microwave). I would advice to verify every 30 seconds whether the cake is fully baked by just poking a fork inside the middle of the cake. If the fork comes out clean then you know “Cake is ready!”.

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3) After your yummy Mug Chocolate Cake is fully baked, you may choose to sprinkle on top some grated chocolate and let it cool for 2minutes before eating. I have added the brand “Jardin Bio” flavor Dark Cranberry chocolate.

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I hope you will try to make this little bowl of happiness within just seconds. Happy baking 🙂

Mozarella & Herbs stuffed Chicken

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Lovely Foodies,

As it has always been said: “The secret ingredient is always cheese”. Therefore I came up with the idea of making Mozarella & Herbs stuffed Chicken. This dish is so simple to make, with just a few simple ingredients you can afford to create this magic 🙂 What really makes this dish magical and savouring is the Mozarella, the chicken develops into beautiful color and gets more juicy and cheesy.

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Servings: 2 
Ingredients:

  • 2 large pieces of boneless and skinless Chicken breasts (You can use as much as you want)
  • chopped parsley and fresh thyme leaves
  • 1/2 cup of Mozarella
  • Breadcrumbs
  • 1 Egg
  • 1/2 tsp of Smoked Paprika
  • 1 tbsp of garlic and ginger paste
  • Salt and Pepper (Quantity will depend upon your preferences)
  • Vegetable oil

Preparations:

  1. First you need to begin with preparing the stuffed chicken, slit open a small piece in the chicken to create a small opening so that you can stuff your chicken. Make sure that you form a small pocket in between the cuts.
  2. In a bowl, mix together the chopped parsley, fresh thyme leaves, smoked paprika, 1 sp garlic & ginger paste, salt and pepper.
  3. Slowly add that mixture inside the pocket you have created in the chicken. With the help of a toothpick, seal the opening of the chicken so as to ensure that the stuffing don’t oozed out while deep-frying.
  4. Generously season the top and back of the chicken with 1/2 tsp of garlic and ginger paste, salt and pepper. Dip the chicken into the cracked egg then dip in the breadcrumbs, repeat the same process two times.
  5. Then preheat a frying pan with 10cl of vegetable oil, then add the chicken gently in the pan. Allow them to cook for 16 minutes.

aquí está delicious Mozarella and Herbs stuffed Chicken is ready 🙂 You can serve this amazing recipe with some fresh lettuce & tomatoes Salad alongside a nice vinaigrette dressing.

I hope this little recipe will bring a sunshine in your life and kitchen 🙂 Till then Happy Frying 🙂

Tandoori Chicken

Hello Foodies,

Today I am very thrilled to share with you all my version of making Tandoori Chicken. It is such a delicious, finger-licking 🙂 and beautiful eye-catching dish. It is so easy to make and contains many healthy nutrients based on the ingredients being used. There is ofcourse different style of making Tandoori Chicken as per different countries’ cuisines but mine is just so simple with in-hand home ingredients. So enough chit-chats, let’s go through the requiring ingredients.

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Servings: 2-4
Ingredients:

  • 1 tbsp of Garlic and Ginger Paste
  • 4 Pieces of Chicken (You can opt for Drumsticks, Wings or even Thighs)
  • Chopped Coriander
  • 2 tsp of  Lemon juice
  • 1/2 tsp of Sweet Paprika
  • 3 tsp of Tandoori Powder
  • 2 tbsp of Yoghurt
  • 1/2 tsp of Cinnamon Powder
  • 1/2 tsp red Food Coloring
  • Lemon Wedges or Slices
  • 1 tsp of olive oil
  • Salt and Pepper (As per your preferences)

Preparations:

  1. Mix all the ingredients together in a bowl apart from the olive oil and Lemon Wedges or Slices. Add the Chicken in the mixture. Refrigerate them overnight or for minimum 6hours. You can make small opening-cuts on the chicken so that the mixture can penetrate well.
  2. After refrigeration, bring the chicken to room temperature otherwise if you add them directly into a hot pan the chicken will seize and all the juices will run out. Therefore best way is to bring to room temperature 🙂
  3. Add 1 tsp of olive oil in a hot skillet, once the oil starts to sizzle then add the chicken. Let them cook for 20minutes on medium heat, 10minutes on each side.
  4. Once they start to develop a beautiful color, remove them. You can sprinkle some fresh raw onion rings on top with some parsley and lemon wedges.

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Et Voila, the amazing Tandoori Chicken is ready, with a squeeze of lemon juice on top the fragrance will be just out of this world aromatic. Yummy, try this recipe and share your experience with me. Till then Happy Cooking 🙂