Cheese Naan Bread & tomato ground Beef Naan Bread


A light and comforting food for breakfast, evening tea time and especially for suhoor during Ramadhan. This naan bread is a version of how most locals in Mauritius make this recipe. You can add anything you love for the filling inside the bread; cheese, sauteed chicken and ground beef work best. I have shared the recipe for Mauritius style tomato ground beef below, you can use same method for tomato chicken as well. 

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

Ingredients for naan bread:

  • 230g self-raising flour
  • 1 small packet dry active yeast
  • 1 tbsp salt
  • 1 tsp salt
  • 5 tbsp unsalted butter, melted
  • 1 egg
  • 1 cup warm water
  • Egg wash, mix 1 egg with 1 tbsp liquid milk
  • Sesame seed
  • Parsley leaves
  • Cheddar Cheese and Mozarella (You can use any cheese you prefer)
  • Vegetable oil

Ingredients for ground beef:

  • 1 pound ground beef
  • 1 large green bellpepper
  • 1 onion
  • 1 cup tomato puree
  • 1 tbsp garlic and ginger paste
  • 1 tbsp paprika powder
  • 1/2 tsp chilli powder (optional)
  • 1 tsp coriander powder
  • Vegetable oil
  • Salt and peppet

Preparations for ground beef:

1. Into a saucepan, heat vegetable oil over medium heat and add the onions and bellpepper. Allow to cook until onions turn translucent, add the ground beef, ginger and garlic paste, paprika, chilli and coriander powder. Cook for 10 minutes.

2. Pour tomato puree, season with salt and pepper and cook for another 10 minutes, lid covered. Stove off and allow to cool down, lid uncovered.

Preparations for naan bread:


1.  Add 1 tsp salt and dry active yeast into a cup of warm water, mix and allow to rest for 5 minutes until yeast has dissolved.

2. In another bowl, combine flour, salt, melted butter, egg and 1 tbsp salt together, using your hands. Knead the dough onto your kitchen table, while constantly dusting lightly the surface with flour so that the dough does not stick onto the kitchen table. Once done, the dough should not be sticky or wet. In another bowl, rub vegetable oil and place the dough. Oil the dough lightly, cover the bowl for around 30-45 minutes until the size of the dough has risen.

3. Flour your kitchen table, knead dough again to divide into half, using a pastry cutter or sharp knife. Divide both pieces of dough into half again. At this point you can choose the portion sizes of your bread by cutting the dough into half again. 

4. Roll out each dough vertically with the palms of your hands, until it increases in height (dislayed in 4th picture). Cut into half again and roll each one vertically, with width 4cm and fill the middle of the dough with cheese or sauteed ground beef, make sure it is not hot (displayed in 3rd picture). Close both ends of the dough and shape into spirals (displayed in 5th picture). Preheat oven at 180C.

5. Brush each with egg wash and sprinkle sesame seeds on top. Bake at 180C for 25-30 minutes.


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.

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


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. 

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


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. 

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.

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

  • 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.

Vanilla & Lemon Sponge Cake with Coconut Cream frosting


If you know me then you would know I’m fond of chocolate cake and vanilla or chocolate genoise cake only. But I have always wanted to try baking a vanilla sponge cake to see whether my favorite cake can change but NO.. Despite the cake was decadent and brushed in amazing texture, I would still maintain my old favorites on top of my favorite cake lists. I have added lemon zests and juice to the cake to add some more flavour or in the hope that it might become my favorite. You have to try this recipe because it is easy to bake and this is the part I have loved the most about this Vanilla & Lemon Sponge Cake. Unlike other cakes, you don’t require too many extravagant ingredients or cake decorating skills. 

It might not be as light and fluffy like other cakes, but this is what a sponge cake should be. Each bite is moist and packed with vanilla and lemon flavour. The perfect cake to bake if you are expecting families and friends for tea.

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


  • 150g of all-purpose flour
  • 50g granulated sugar (Quantity depends on your preferences)
  • 4 eggs
  • 15ml of milk
  • 1/2 cup of melted unsalted butter
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1  tsp lemon zests
  • 1 tsp baking powder
  • Pinch of salt
  • 1can (160ml) of coconut cream  (Store into the refrigerator)


1. Preheat oven to 350F. Into your mixer bowl, whisk on high speed the eggs and sugar until they become thick and almost while in colour.

2. Into a bowl, combine flour, baking powder and salt, sift the dry ingredients into the batter in small batches, thus making sure to fold everything gently with a spatula until all dry ingredients is added. Add the milk, melted butter, lemon zests and juice into the batter, fold gently.

3. Line your round cake pan with parchment paper, without greasing the sides. Pour the batter into the cake pan and bake until golden brown for 15-20minutes. 

4. Once our from the oven, allow to cool down completely before brushing the coconut cream on top. The cake will absorb the coconut cream frosting, enabling the cake to have more flavour.

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. 

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

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. 

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.

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


  • 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.

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

  • 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.

Creamy baked wrapped Salmon Leeks

I love salmon, it is one amongst my favorite fish because of its tender flesh and excellent juicy taste. Cooked or raw, salmon fish always has a lush appetite to offer. I always had salmon as grilled accompanied with salad or raw in sushi, but had never tried a creamy salmon, wrapped in leeks. This recipe is easy and quick if you fancy a rustic dinner with loved ones.

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

Servings: 4


  • 4 Salmon fillets, cleaned and skin off 
  • 4 medium leeks, cut into half (8 pieces of leeks)
  • 1/2 tsp garlic, grated
  • 1/2 tsp smoked paprika powder
  • 1 tsp lemon juice
  • 30cl of Elle & Vire light cooking cream
  • 1 tbsp of unsalted butter
  • 1 cup mozarella cheese, shredded
  • Oilve oil
  • Salt and pepper


1. Wrap 2 pieces of leeks onto each salmon and season with salt and pepper and drizzle olive oil on top. Into a saucepan on low medium heat, combine cooking cream, garlic, paprika powder, lemon juice and butter together for 3-4 minutes. Season with salt and pepper and bring the sauce to a simmer and stove off. 

2. Preheat oven to 200C. Into an oven-safe bowl, place the salmon-leek wraps and pour the cream sauce all over the salmon-leek wrap, making sure they are completely submerged into the sauce. Sprinkle mozarella cheese all over the sauce. Bake for 15 minutes. Serve with french fries and a green salad as side dish.