Semolina cake is a very ancient cake from my native country. It has longed been the favorite of our little family. It’s very easy delicious and reminds me of my childhood moments….
- 1 1/2 semolina (either the fine or the corse one)
- 1 1/2cup of self raising flour
- 1 1/4 cup sugar ( note that if love it a bit sweeter then add another 1/4 cup sugar)
- 1 cup of full cream milk
- 150grams butter
- 2 large eggs/ 3 medium size
- 1/2 tsp baking powder
- Vanilla essence
- Cardamome powder
- Sesame seeds (optional)
- Grease a baking tin and line with grease proof paper and spread some sesame seeds
- Preheat oven 180degree Celsius /350F
- In a large bowl add room temperature butter and whisk for 1mins
- Gradually put in sugar and keep on whisking until smooth
- Then add eggs one at a time keeping on whisking
- Add in milk and keep on whisking
- Sieve the flour and semolina and baking powder together
- On low speed fold in the flour and semolina just until combine, note that this should not be over beaten else the cake will be dense due to gluten development
- Add in vanilla and cardamom
- Fold in the baking pan spread some more sesame seeds on top
- Bake for 40-45 mins
- While pricking the middle with a wooden skewer it should come out dry
- Enjoy with green tea coffee or hot latte
Category Archives: Mauritian
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.
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.
Today I’m sharing a Mauritian salsa recipe made with homemade lemon preserved ( I Will share the lemon preserved recipe in another post). This salsa is bitter sweet which goes so well with fish menu. The best thing is that it is so easy and yet so delicious
2 preserved lemons
1/2 tsp mustard powder
1/4 tsp turmeric powder
1 tsp packed brown sugar
1 tbsp olive oil
1 green chilli
salt to taste
blend everything together and serve
Today’s recipe is an indian sweet “carrot halwa” I am going to make it the Way my mother prepares it, since I am not from India Maybe the recipe Will not be totally the same. Its mostly a Mauritian recipe.
1 kg grated carrots
1 1/4 L full cream milk
1 canned of sweet condense milk
2 cinnamon sticks
3 cardamom pods
1 tsp cardamom powder
Pinch of salt
Pinch of nutmeg
2 tbsp ghee ( clarified butter)
Pistachio, almond, hazelnut or any nuts you want to decorate
1. Put the carrots in a heavy bottom pan together with the 1 1/4 litre of milk with
cardamom pods, nutmeg and cinnamon sticks and allow to boil on high heat for 20mins or
until carrots soften and starts to reduce stirring each 10mins.
2. Reduce heat to medium and continue to Cook.
3. After around 15 more minutes of cooking add the sweet condense milk stir and
continue to cook stirring constantly until all liquid evaporate. Taste it. If you want it
sweeter then add some sugar. Keep on cooking.
4. Add the ghee and keep stirring.
5. The halwa is done when completely dries out. Switch off the heat. Add the
cardamom powder and nuts mix well. Serve hot or cold.
Today I am going to share another Mauritian recipe, but this time its a snack which Ive grown up eating. Its “cheese stick” Known as “baguette fromage” in Mauritius. This snack is sold in small plastic bag in almost every shop. When I was a kid my mother didn’t like me buying that so often. Therefore, she decided To prepare it herself at home: a healthier version without any food preservatives. Ever since I moved to Europe I often prepare it. At times I use it as an appetiser with cream cheese dip or hummus.
250grms all purpose flour
125grms melted butter
1/4 tsp salt
100grms grated cheddar cheese
Water to make a soft but not sticky dough
Sunflower oil for trying.
- Mix all the dry Ingredients together
- Add butter mix well
- Add water slowly continue mixing To form a soft dough. Do not add too much water, the dough Will become sticky.
- Wrap the dough in cling film and allow it to rest for 30mins
- After 30mins remove the plastic wrap cut the dough into two roll each one 1/4 inch thick
- Cut the rolled out dough into strips of 5-6 cm long
- Heat oil in a frying pan.
- Fry the cheese stick over medium heat until lightly golden brown.
- Drain on paper towel. Store in airtight container . Voilà so easy and yummy. Serve with any dipping sauce of your choice.
Biryani is a very popular dish around the world. It originated from India and Pakistan. There, they have so many different ways of preparing it. In my native country the Island of Mauritius this dish is being prepared in almost every household. Let me explain how dish travelled so far and reached us. Some of our ancestors came from India and they brought with them their culture, lifestyle and culinary skills. In Mauritius the recipes have been transformed into our Mauritian culinary style. That’s why we have some recipes like biryani, curry, naan, etc in common with India and Pakistan
2 chicken thights each cut into half
1 chicken breast cut into 4 pieces
4 cup of basmati Rice
4 large potatoes peeled cut into half rub with salt and fry on low heat until well cooked
4 large onions slice thinly and fry until golden brown
2 large onion puree in blender
2 plain yogurt pot
2 tbsp ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1 1/2 tbsp of garam masala
1 tbsp cumin powder
1 tsp curcuma powder
1/2 tsp of saffron boil in 1 cup of milk or water
Salt to taste
Clarified butter (Ghee)
Spices for Rice : 1 tbsp cumin seeds, 3 cardamom pods, 3 cloves, 2 cinnamon stick
Serve 3-4 people
- Marinate chicken with salt pepper and lemon juice (overnight or minimum 1hr)
- In your ‘faitout’ add chicken, yogurt, puree onion, coriander and mint leaves, garam masala cumin powder, curcuma, salt to taste and a handful of fried onion mix well
- Arranged the fried potatoes over the chicken then add 1/2 cup of water and a little saffron milk.
- Add in 1 tbsp of clarified butter over the marinate
- Wash basmati rice and soak for around 20mins
- In the meantime fill a large pot with water, add salt to make the water salty enough, add the rice spices and allow the water to boil
- Once water is boiling add the rice and let it cooked 1/4 way around 2-3mins remove around 1/4 of the rice spread over the chicken, add some saffron milk and fried onion
- When rice is half way cooked remove 1/2 of the remaining rice and layer over the previous rice. Repeat the same process with fried onion and saffron milk and this time spread over 2 tbsp oil
- When the rest of the Rice is fully cooked drain the water and layer it over the already layered Rice. Add the remaining saffron milk and fried onion.
- Add 1 tbsp ghee and cover tightly with the faitout lid
- Cook on High Heat for around 20mins
- After that reduce flame to very low cook for another 30mins
- Let the biryani rest for 15-20mins before serving.
- serve with chutney, tomato salsa, cucumber and carrot salad and pickles