Baked fish fillets with veggies

watermark 2

To be honest, I have found this amazing picture of my baked fish fillets with veggies into my 2014 photo gallery. It is an easy and delicious recipe I always use to make for a quick dinner during my university days. This recipe can be served with rice or bread and french fries.

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  • 10 small pieces of fish fillets
  • 1/2 tbsp of garlic paste
  • Pinch of ginger paste
  • 1 tbsp of oyster sauce
  • 1 tsp of honey
  • 1/2 tsp of paprika powder
  • 1 tbsp lemon juice


  • Slices of tomatoes
  • Broccoli
  • Slices of carrots
  • Thyme leaves
  • Coriander leaves
  • Olive oil
  • Salt and pepper


1. Seeason the fish fillets with all the ingredients in the first list. Add salt and pepper and allow to rest for  10 minutes.

2.  Preheat your oven at 180c. Place the fish fillets in your baking tray,  drizzle olive oil on the fillets. Place the veggies onto the fish fillets and season with olive oil , salt and pepper.  The reason why the veggies were placed onto the fillets is to prevent the fillets from burning and the flavour of the veggies will be infused into the fish fillets.

3. Bake for 15-20 minutes at 180c. 


Gratin Pattypan Squash with Cheese


I love the aroma of baked gratin with cheese, out from the oven. This recipe is so healthy and rich in flavour, it can be served with bread, grilled or roasted chicken, fish or meat and a good salad. You can try the same recipe with potatoes and even chayote (chouchou). Give this recipe a try, it is so comforting and warm during winter.

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Servings: 4


  • 2 large yellow pattypan squash
  • 1 tsp grated garlic
  • 1/2 cup  grated chedar cheese
  • 5 cl of milk
  • 2 cl of fresh liquid cream
  • Thyme leaves
  • Parsley leaves
  • Salt and pepper


1. Boil the whole pattypan sqaush in a pressure cooker on medium heat for 10 minutes.

2. Preheat a pan with vegetable oil. Meanwhile get rid of the skin and mash the cooked pattypan squash. 

3. Once the oil starts to sizzle, add the grated garlic and the mashed pattypan squash. Cook for 2 minutes on medium heat and add the milk, lid covered on for 5minutes.
4. The grated cheese goes in with the thyme leaves for 2 minutes, without lid. Season with salt and pepper, be careful while adding salt because the cheddar cheese contains a good amount of salt. Stove off.

5.Preheat your oven at 180C. Add the cooked gratin pattypan squash into different tiny bowls, top them on with heavy liquid cream evenly, and more grated chedar cheese. Bake for 5 minutes until cheese has melted. Garnish with parsley leaves and serve with bread.



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!