It’s been a cold winter this season! Everyone hearts for a warm cup of tea or coffee in this weather. I have the perfect home-made latte for you without using any fancy equipments! Become the artist of your own latte art which I have filled with the foam! My cup definitely does not define to that of a fancy pinterest latte cup but impromptu is always the best. 

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Servings: 1


  • 3/4 cup of espresso or instant coffee (if you don’t have espresso)
  • 1/2 tsp sweetened cocoa powder (optional)
  • 1/2 cup of milk


1. Heat milk on medium heat for 1 minute until bubbles hit the surface.

2. To froth the milk, use an electric whisker and whisk until it reaches desired frothiness. You can also use a blender or an immersion blender or even a shaker (shake for 10-20 seconds if you are using a shaker).

3. Pour espresso or coffee and cocoa in a cup. Pour the warm milk and use a large spoon to hold back foam. Spoon and decorate your latte on top with the amount of foam your heart desires.


Lemonade & Honey Popsicles


A sweet lemonade recipe with honey, a good dessert to enjoy after a nice lunch. You will love this so easy and delicious Lemonade Popsicles, an amazing treat for kids during school holidays.

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  • 5 cups of water
  • 3 lemons, juice squeezed
  • 2 tbsp of honey
  • Lemon slices
  • Mint leaves
  • 1 cup of granulated sugar


  • Simmer on medium heat for 5 minutes all the ingredients, except the lemon slices and mint leaves. Stir frequently until sugar has dissolved. Cool to room temperature.
  • Pour the lemonade juice evenly into popsicles moulds and add slices of lemon and  mint leaves into each to decorate. Freeze for atleast 8hours or overnight.

Grilled oven Fish


For the love of food, here comes grilled fish out from the oven. I love grilled fish, the one seasoned with honey and lemon juice. Honey adds an amazing touch to seafood, it reduces the unpleasant taste that seafood usually has. My dad’s favorite fish dish, easy peasy to be served with slices of bread, french fries and salad.

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  • 1 whole Parrot fish, scaled, gutted and trimmed (Optional, you can use any fish that you like)
  • 1 tbsp of ginger & garlic paste
  • 1 tbsp honey
  • 1/2 tsp Soy sauce
  • 1/2 tsp Oyster sauce
  • 1 tbsp of lemon juice
  • 3 tbsp of softened unsalted butter
  • 1/2 tsp of smoked paprika
  • Thyme leaves
  • Citronella leaves
  • Lemon slices
  • Olive oil
  • Salt and Pepper (I have not used salt since my butter is already salted)


  1.  Preheat your oven at 200º C
  2. Rinse your fish well and pat dry with paper towels. Make incisions onto the flesh.
  3. Mix into a bowl the ginger & garlic paste, honey, soy and oyster sauce, lemon juice, softened butter, smoked paprika and a few thyme leaves.
  4. Coat the spices onto the skin of the fish on both sides and inside the cavity. Stuff the cavity with a few lemon slices, thyme and citronella leaves. Sprinkle pepper and drizzle olive oil onto both sides of the fish and inside the cavity. Put lemon slices and citronella leaves onto the fish.
  5. Place the fish onto aluminum foil and cover the fish to prevent the skin from burning.  Bake for 10-15 minutes at 200º C.
  6. Once out from the oven, sprinkle on top thyme leaves and serve with lemon mayonnaise sauce.

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.

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  • 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


  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. 

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Serving: 2-3


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


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


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. 

Mauritius Eggs Masala Curry

Eggs are versatile in  so many ways when you get hold of them into the kitchen. Be it morning, it can be fried, boiled or an omelette! Salad and it can be poached! Noodles or fried rice, it is scrambled! Some tomato sauce and it can be sweet piquante! Indian spices and it can be transformed into a masala curry! 

In Mauritius, eggs are incorporated in so many dishes. I love eggs masala curry, it so easy to make and takes only few minutes. Packed with flavors and protein, the best meal for a quick dinner. 


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  • 4 Eggs, boiled and without shells
  • 1  all spices leaf (feuille de quatre epices)
  • 5 curry leaves
  • 1 tsp of ginger & garlic paste
  • 2 tbsp of onion paste
  • 1/2 tsp of garam masala
  • 1 tsp of vegetable curry powder
  • 1 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • Pinch of fenugreek seeds
  • Pinch of mustard seeds (optional)
  • A pinch of yellow food colouring, to season on the eggs
  • 1/2 tsp of paprika powder
  • 1 dry red chili
  • 1/2 cup of tomato puree
  • 10cl of water


1. Preheat your pan with oil, once heated, add the eggs and fry for 2 minutes on each side over medium heat until eggs become crispy and develop golden brown colour.

2. In the same pan, add additional oil if required. Add all the ingredients, except the eggs and combine everything together. Add water and simmer for 5 minutes over low heat, lid uncovered until gravy has thickened. Add the eggs and cook for 2 to 3 minutes. 

3. Garnish with parsley and serve with rice or bread. Enjoy!

Flic-en-Flac Beach

Perfectly positioned on the West coast of our little island Mauritius is Flic-en-Flac beach. My favorite beach here where I have mostly spent my entire childhood. So many good memories! An amazing coastal town with the beach, plenty of resorts, apartments and villas, restaurants, shops & shopping malls, leisure and entertainment park, schools and university.


The beach is perfect for lounging under the shaded palm trees, such a respite to escape from the heat and drink an amazing tropical coconut water.. So many fruits and ice-cream hawkers and Kebab, burgers & fast food sellers you will see on the beach.. Just cross the street and you’ll discover the buzzing town; plenty with an array of affordable restaurants, a few shops and apartments & villas.

coconut tree

A real paradise beach! “Pieds dans l’eau”, an iconic french sentence, meaning “Feet in water” to connote the exotic and exquisite resorts situated on the beach itself; “A little step from my beach shack and the sand is already touching me with the chirping of birds and the waves reaching me blissfully. Sunkissed immediately! You can enjoy an amazing swim and dive but I highly recommend wearing Water shoes because of corals. A little walk during dusk and at night will introduce you to cute little pinchy crabs 🙂 The beach offers as well a little fishing corner with plenty of various tropical saltwater fishes, sea urchins, starfish and coral reefs. This little corner is located at the beginning of the beach itself between Villa Caroline hotel and Klondike resort.




At the end of Flic-en-Flac lies Wolmar beach, a small cosy beach situated in Flic-en-Flac itself. This little part of Wolmar beach has many luxuriant resorts, a small river which flows to meet the sea and the beach offers also a spectacular panorama of La Tourelle Mountain in Tamarin and Le Morne Brabant Mountain which are both situated far across the south coast of Mauritius.



Special Holiday season: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 

  • 1 packet of Pasta, cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped


1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C. 

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts. 

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves.