The following recipe is a vegetable pickle which originates From my native country, the Island of Mauritian. This is a hit for almost every main course served in Mauritius. The following one is my mother’s authentic recipe. The only change I brought to it is the olive oil. But if you want to use sunflower oil or any vegetable oil you are free to. It is very easy to prepare and taste so good.
Half a cabbage shreaded
2 big or 3 medium carrots peeled and julienned
200grms green bean sliced thinly
3 cloves of garlic crushed
1 tbsp turmeric powder
1 & 1/2 tbsp mustard powder
1/2 cup of extra Virgin olive oil, or grape seed oil ( or any vegetable oil you have on hand)
Green chillis cut into small pieces (optional)
1. Fill a cooking pot with water and some salt and put on high heat allow to boil.
2. Once the water is boiling turn off the heat and throw In the veggies.
3. Let the veggies soak in the hot water for 2-3mins. Then immediately after that transfer them in a sieve and let cold tap water run over them to stop the cooking process.
4. Cover a large tray with a clean kitchen towel. Squeeze with your hand little by little all the water from the veggies and spread them on the tray over the kitchen towel. Allow them to completely dry out for at least 3 hours.
5. After 3 hours,in another bowl( preferably a steel one so that it does not stain when adding turmeric) add turmeric, mustard, garlic and oil. Mix Well and throw in the veggies and keep on mixing by adding salt at the same time to taste.
6. Add the green chillis and mix well.
7. Keep In the refrigerator in an airtight container.
8. This pickle can be eaten on bread, with rice dishes, flat bread, naan etc etc.
Fruit tart is very easy to make. The following recipe is more like a french fruit tart where you use pastry cream to fill the sweet shortcrust or pate sablée and then you top with fruits of your choice. And finally glaze with any glaze of your choice.
1 portion of my pâte sablée https://sabaahkitchendelights.com/2016/07/17/sweet-shortcrust-pastrypate-sablee/
1 portion of my pastry cream https://sabaahkitchendelights.com/2016/07/17/french-pastry-cream/
Fruits of your choice
1. Preheat oven 160°c
2. Grease a 10 inches tart mould
3. Using my pate sablée roll out on a flour surface .Note that for you to move the
pastry easily therefore preventing it from sticking to your work surface use à spatula
or knife coated In flour and slide it underneath the pastry each time you are rolling it.
4. Fold it on your rolling it and take the rolling pin to unfold the pastry over the mould.
5. Remove any overlapping parts . Prick with a fork and put back In refrigerator for
6. Bake the crust for 20mins or until lightly golden brown.
7. Once cool remove from the mould and fill with cold pastry cream and top with fruits.
8. Using any glaze of your choice glaze the fruits.
Pastry cream is one of the most preferred cream In France, it is used in many desserts especially fruit tarts. The recipe below is an easy recipe which you can use In tarts , choux , éclairs, sandwiching cake layers etc.
5 egg yolks
1 1/2 cup of whole milk
1/2 cup granulated sugar
1/4 cup cornflour or custard powder
1 tbsp unsalted butter
1. In a heavy bottom saucepan pour milk and bring to boil over medium heat
2. In a bowl add In egg yolk, sugar, vanilla essence and cornflour, cream with a handwhisk or electric whisk until mixture whiten.
3. Pay attention to the milk, it only needs to come to a boiling point but it should not
boil. You Will Know that it has reached boiling point when you notice small bubbles
of air around the milk around saucepan border.
4. Gradually pour In the hot milk In a thin stream and keep on whisking at the same
time. This is to temper the egg.
5. Now return the mixture In the saucepan and place over the heat continue whisking
with a hand whisk.
6. When mixture starts to thicken keep on whisking making sure that your whisk is
touching the bottom of the pan.
7. After cream has thicken remove from heat whisk the unsalted butter and transfer
cream to a bowl covering with plastic wrap making sure it touches the cream to
prevent a skin from forming the cream.
8. Use as desired.
Also Known as pâte sablée this recipe is really amazing for all sweet tarts. It can also be use to make basic cookies. Here Ive used icing sugar to give it more a mouthmelting taste like shortbread cookies.
250grms sifted flour
125grms unsalted butter at room temperature
65gms icing sugar
Pinch of salt
1. Cream butter and sugar with a hand or electric whisk
2. Add In egg and continue creaming
3. Add In flour and salt, mix until just combine.
4. Refrigerate the dough for 30mins before rolling.
5. This recipe fits In a 10inches tart mould easily
During the Ramadan period one of the most famous food In my native country the Island of Mauritius is the ultimate mauritian naan. There are so many sellers which came to sell to people from door to door, we always eat a piece of it for Imsak(sehri). Here In Europe we get large varieties of naan but not our Mauritius one, especially from where we live. This has motivated me to start making my own. Therefore, I came up with a recipe which taste much like the origin one.
375grms white bread flour
375grms plain white flour
3 tbsp active dry yeast
30ml lukewarm milk
75grms melted butter
25grms melted clarified butter(ghee)
1 tbsp sugar
1/2 tsp salt
Dry seeds to spread on top
Optional: mince meat filling for keema naan
Grated cheese for cheese naan( preferably cheddar)
1. In a large bowl combine the two flours.
2. Add In salt and sugar. Mix Well
3. Add In yeast mix well
4. Make a Well In the center, add In melted butter, ghee, egg and milk.
5. Combine everything together if you feel that some more liquid is needed then add
some warm water very little at a time, so that you do not end up with a sticky dough.
6. Transfer the dough to your counter surface and knead for a good 10-12mins
7. You should end up with a soft ball.
8. Greased a bowl and transfer The dough .
9. Cover with a clean kitchen towel allow to rest In a warm place until double In size.
10. Once double In size divide into 4 equal parts
11. Roll each one into a rectangular shape and spread some room temperature butter all over
12. Roll into a rope and make a spiral shape.
13. Note that for cheese or keema naan , once you spread the butter , sprinkle with cheese or
meat before rolling.
14. Allow to rise for further 30mins then brush with eggwash( 1 egg yolk with some milk)
sprinkle sesame seeds poppyseeds etc.
15. Bake In preheated oven 200°c for 20mins.
16. Once out of the oven brush with melted butter and serve.
A Twist on The Classic banana bread , ” banana and dates bread with hazelnut “. This bread has always been a part of our morning dishes during Ramadan . It is very easy and quick to make. Its moist and very flavourful. Note that to achieve best result always take overripe bananas. This recipe is reduced In sugar because dates and bananas are already very sweet.
250grms plain flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
125grms butter at room temperature
Some chopped hazelnut
10dates chopped into small pieces
3 riped bananas mashed
1. Preheat oven 175°c
2. In a bowl sift In flour, baking powder, baking soda and salt
3. In another bowl cream butter and sugar together until mixture whitened
3. Add In eggs and continue creaming until Well combined
4. Add In banana and dates, mix together
5. Add In flour and finally the chopped hazelnut . Mix until just combine . Do not
7. Pour In a greased tin sprinkle with some sesame seeds and bake for around 45-
Batbout is a moroccan bread which is cooked on The stove. It is very easy to prepare and there are so many different recipes out there. Some people make small batbout then opening it like a pocket and fill with any desired fillings like for example chicken , tuna fish, etc . The following recipe is a basic one. Then from this one you can makes different kind of batbout and fillings.
150grms plain flour
100grms fine semolina
1 Level tbsp dry yeast
1/4 tsp salt
1/4 tsp sugar
100grms melted butter
Lukewarm water to make a non sticky dough
1. In a bowl combine flour, semolina, salt and sugar.
2. Add In the yeast and combine
3. Add In the melted butter and mix Well
4. Now gradually add In the lukewarm water little by little until everything comes
together In a soft but non sticky dough.
5. Transfer the dough on your counter surface knead for at least 10mins.
6. Transfer back In the bowl brush the surface with some water, cover with a kitchen
towel , allow to rise In a warm place at least one hour.
7. After one hour has elapsed, spread some semolina on your counter surface. Divide
the dough into 2 balls.
8. Using a rolling pin roll dough two sides over the semolina around 1/2 inch thick.
9. Cover ans allow to rise again for at least 20mins.
10. Heat a skillet , Cook the batbout 4-5mins on each sides .
11. Serve with butter, jam, honey, etc. Or it can Also accompany your savory dishes.