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.
Homemade guacamole is healthier than the one you bought. You Know that you are adding only fresh Ingredients without any preservatives. On top of that It is so easy to make, requires little Ingredients. The key to a creamy guacamole is that The avocado should be ripe. Here I am not adding tomatoes but If you want feel free to add it
2 ripe avocados
A bunch ( around 10 stems with leaves) of cilantro.Note that If you don’t like cilantro just leave it.
3-4 green onions
2 green chillis
Salt to taste
Juice of half a lemon
1. Remove skin of avocados and mashed and immediately add in lemon juice
2. Chopped cilantro very finely
3. Chopped green onion very finely
4. Deseed chillis and chopped finely
5. Mix all Ingredients together, seasoned well with salt and pepper. You are ready to 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
There are so many version of bell pepper salad, especially in the arabic world pepper is one of their most use vegetable, there they have many kinds of salad using this particular veggie. But this recipe is one of the simplest bell pepper salad, its my own version ; a basic one. From this basic salad you can add anything you like for example olive, pine nuits, tuna fish, parsley and ricotta cheese. Or you can use it as a side dish with pasta, grilled salmon, roasted chicken etc etc. There are infinite ways of using this salad.
4 red bell peppermint
2 cloves of garlic
Salt and pepper To taste
- Wash and dry the bell peppers with kitchen towel
- Line a baking tray with parchment paper, if you do not have parchment paper u can grease your baking tray with some vegetable oil or use aluminium foil.
- Preheat the oven 200°c
- Put the pepper on the tray and drizzle some olive oil over each one. Here I am using bio extra virgin olive oil with basilic for a change. If not I always use the plain bio extra Virgin oil.
- Roast the peppers in the preheated oven for around 20mins
- After 20mins take the baking sheet out and with the help of a fork turn the peppers the upper side down. Put back in the oven and roast for another 20mins or until the skin becomes dark and crispy.
- Remove from the oven
- Now gather the peppers together on the sheet and cover them with cling film for 10mins. This process help to soften the peppers therefore allowing the skins to peel off more easily.
- In the meantime chop 2 cloves of garlic finely.
- Getting back to the peppers, remove the cling film, start peeling off the skins and take off the seeds. You should remain with clean flesh of the peppers
Cut the flesh into strips or cubes whichever way you prefer, set aside.
- In a saute pan or skillet put around 2 tbsp of olive oil. Once heated put the chopped garlic, saute for around 20seconds then add the peppers and cook for 2-3mins.
- Season with salt and pepper and drizzle some lemon juice. Ready to serve!