……Mauritian, Indian, European, Asian Cooking, Recipes and Food…….

Ingredients (4 serves)

500g pork or beef sausages

500g crushed tomatoes

1 onion

2 tbsps crushed garlic

Parsley, thyme, salt and pepper

Directions

1. Put some oil in the frying pan and fry the sausages until brown. Set aside.

rougai2. Fry onions to a golden brown colour.

3. Add mixture of tomatoes and garlic to onions in the frying pan and simmer with gentle stirring.

4.  Cut sausages into small pieces and add to simmering sauce with chopped thyme and parsley. Season with salt and pepper.

5. Cook for 5 to 10 min and serve with rice

Ingredients (4 serves)

1 tbsp turmeric powder

1 tbsp crushed ginger and garlic

1 tbsp coriander powder

750g chicken

200g prawns

1 onion

400g diced tomatoes can

4 curry leaves

Directions

1. Cut chicken into pieces and shelled  the prawns. Season with salt and pepper.

2. In a frying pan cook the chicken and prawn for 4-5 min. Set aside.

3. In a bowl mix together the curry and coriander powder with water to form a paste. Add the ginger and garlic.

5. Meanwhile, prepare the rice.

4. Put some oil in the frying pan and fry the onion. Add the curry paste and cook until the mixture leaves the side of the pan.

5. Add the can of crushed tomatoes and the curry leaves and mix well until the mixture is thickening.

6. Add the chicken pieces, prawns and half a glass of hot water. Cook until the chicken is tender.

7. Serve with rice.

Ingredients (4serves)

500g beef, cubed

250g potatoes, cubed

200g diced tomatoes

1 onion

2 tbsp curry powder

5 curry leaves

1/2 cup of water

1 tsp garlic and ginger

thyme, coriander, salt and pepper

Directions

1. Cut beef and potatoes into size cubes.
2. Heat some oil in a deep saucepan over medium heat.
3. Put the beef cubes in and stir until cooked.  Add the chopped onions, crushed garlic and ginger. Mix thoroughly and cook until the onion become transparent.
4. Add the diced tomatoes and mix well. Add the chopped coriander leaves.
5. Add 2 tablespoons of curry powder into the mixture. Add the cubed potato into the saucepan and mix well together. Cook for 3 minutes. Add the curry leaves followed by the hot water to form the sauce.
6. Adding a little more hot water if necessary. Season with salt to your taste.
7. Cover and allow to simmer under medium heat for about 20 minutes. Stir occasionally to prevent the curry from sticking to the saucepan.
8. Serve with faratas or rice.

Ingredients (4 serves)

1/2 cup basil leaves

4 garlic cloves

1 cup sun-dried tomatoes in oil

1 cup olive oil

1/4 cup grated parmesan

salt and  pepper

Directions

1. Drain the sun dried tomatoes.
2. In a  food processor or mixer, combine the basil,  garlic, salt and pepper. Process until coarsely chopped.
3. Add the sun dried tomatoes and parmesan and process until the tomatoes are coarsely chopped.
4. Drizzle in the olive oil slowly and process until the pesto comes together.
5. serve with bruchetta bread.

Ingredients (4 serves)

1 bunch asparagus spears

2 handfuls of baby spinach leaves

1 tbsp crushed garlic

30g pine nuts

50g grated parmesan

1/4 cup olive oil

salt and pepper

Directions

1. Add asparagus to boiling water. Cook for 4 to 5 minutes, until the spears are bright green and barely tender.

2. Cut the tips off, and set aside.

3. Add the asparagus, spinach, garlic, parmesan, and  the pine nuts to a food processor or food mixer.

4. Drizzle in the 1/4 cup of olive oil until a paste forms. season with salt and pepper.

5.  Serve with bruchetta bread.

Ingredients

2 eggs yolks

1 tsp dijonnaise

1 tsp garlic

1 tsp salt and pepper

270ml oil

1 tsp white vinegar

Directions

1. In a bowl place the egg yolks, crushed garlic, salt and pepper.

2. Beat up the mixture with a hand whisk or electric blender.

3. Add a few drop of oil while blending. Continue to add oil and  blend until the mixture is thickening and all the oil has been used.

4. Add some vinegar if the mixture is too thick.

5. Season with salt and pepper to your taste.

Ingredients

2-3 tbsp butter
1/2L milk
4-5 tbsp plain flour
salt and pepper

Directions

1. Melt butter in a medium saucepan over medium heat. When melted remove from heat.

2. Add flour until it forms a paste.

3. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat.

4. Cook until the mixture is nice and thick. season with salt and pepper.

Ingredients (4serves)

500g tomatoes

500g zucchini

100g plain flour

50g bread crumb

70g butter

50g Parmesan

25g pine grains

6 tbsp olive oil

garlic, thyme, salt and pepper

Directions

1. Preheat the oven to 180°C
2. In a bowl,rub the flour, bread rumb, parmesan, butter and olive oil with your fingertips to obtain a sandy texture mix. Season with salt and pepper.
3. Diced the tomatoes and cut the zucchini into slices.
4. In a frying pan cook the tomatoes, zucchini, thyme and garlic for about 10 min.
5. In a roasting pan arrange the diced tomatoes, zucchini and pine grains and sprinkle with the crumble.
6. Bake for 35 min until the crumble is crisp and golden.
7. serve with salad.

Ingredients (4serves)

4 chicken breast

salt and pepper

15 g  flour

1 egg or 2 eggs , beaten

100 g bread crumbs or as needed

235 ml oil for frying

1 can of satay sauce

1 and a half cup of rice

Directions

1. Season the chicken breasts on both sides with salt and pepper.
2. Cut the chicken to make thin pieces.
3. In the same time prepare the rice.
4. Place the flour, egg and bread crumbs into separate bowls.
5. Coat the chicken breasts in flour.
6. Dip them into the egg, and then press the chicken into the  crumbs until well coated on both sides.
7. Heat oil in a large frying pan over medium-high heat.
The oil should not be to hot otherwise the bread crum burns
8. Place the chicken in oil, and cook 3 or 4 minutes per side, until golden brown.
9. Serve with satay sauce and hot rice.

Ingredients (4serves)

4 chicken breasts
1 avocado
1 cup of salsa sauce
8-10 pack burrito tortillas
1 cup grated cheese
3/4 cup sour cream
salt and pepper

DIRECTIONS

1. Season the chicken breasts on both sides with salt and pepper.
2. Cut the chiken into small pieces.
3. Cook the chicken in a frying pan until golden brown, then add the salsa sauce.
4. Mash the avocado into a bowl.
5. Put salsa sauce and sour cream on the burrito.
6. Add pieces of chicken, avocado and cheese.
7. Close the burrito and put it in the panini maker for 1 or 2 minutes.
8. Serve with salad.