Sunday, October 14, 2012

Lime Pie

This is my very first attempt at a lime pie. I thought it was delicious. Sweet and tart at the same time, it is the perfect palate cleanser after a great meal. Very light with the fragrant scent of lime zest , I fell in love with this very simple dessert which took me less than 30 mins to make.


2 Cups graham fine cookie crumbs (Grind cookies in a mixer or in a bag with a rolling pin)
2 tbs brown sugar
4 tbs melted butter
1/2 cup of lime juice
1 tbs of lime zest
1 can condensed milk
4 egg yolks
Whipped cream (optional for decoration)


Mix cookie crumbs with brown sugar and butter
Press in a 9 inch tart tray and bake in the over at 375 F for 10-15 mins
Remove from oven and set aside
Reduce oven heat to 325 F
Beat condensed milk with egg yolks thoroughly
Add lime juice and lime zest beat until well mixed
Pour onto pressed cookie base
Bake for 20 -25 mins
Allow to cool and refrigerate
Decorate and serve with whipped cream and lime zest

La daube de poulet - Chicken stew Mauritian style

Daube is a classic french stew made with beef , vegetables,garlic and herbes de provence. The traditional cooking method of a daube is through slow braising. Mauritius has adopted this dish and made it our very own. The most popular being a Chicken daube. Usually served with a plain fluffy basmati rice and a cucumber salad. Very easy to make and can also be substituted with fish, beef as well.


1 kg Chicken cut into pieces
3 yukon gold potatoes
2 medium sized onions
2 tbs ginger garlic paste
2-3 green chillies
1 tsp of cumin powder
chopped coriander leaves
1 tsp of thyme
1 tbs of tomato puree
2 large tomatoes
Salt and pepper to taste
1-2 cups of water
3-4 tbs oil


Slice one onion and fry until golden brown and set aside
Grind the other onion into a paste with the 1 green chilli and set aside
Grind tomatoes and add the tomato puree
Marinate chicken with salt , pepper, cumin powder, 1 tbs of ginger garlic paste (for at least an hour in the refrigerator)
Heat oil in a heavy bottom pot
Add chicken pieces a few at a time - do not overcrowd pot and fry on all sides until brown (not cooked through- this process is only to seal the juices in the chicken )
In the same oil add the onion paste and fry, add 1 tbs of ginger garlic paste, tomato puree (including the tomato paste)
Now add the golden fried onions and cook until the oil starts to leave the side of the pot
Add chicken pieces , the potatoes cut into big chunks and the thyme leaves
Add 1-2 cups of water and cook covered on medium heat for at least 30-35 mins
Simmer on low heat for another 5-10 mins and adjust salt , gravy should have thickened considerably at this stage
Add green chillies and chopped coriander leaves
Serve with basmati rice

Wednesday, October 10, 2012

Pistachio lemon cookies

While I was planning on baking something special to bring to work , I came across this simple easy to make fool proof cookie recipes from the blog : Hold the onions ! The combination of pistachios and lemon is just perfect. Not overly sweet , this is a great treat for a coffee break .Simple ingredients for a great tasting cookie !


1 cup unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons lemon juice
zest of 2 large lemons
about 1/2 teaspoon fine sea salt
1/2 cup pistachios, finely chopped
2 cups all-purpose flour

  • Soften the butter ahead of time
  • Grind Pistachios
  • Zest and juice your lemons
  • First cream together the butter and powdered sugar
  • Pour in lemon juice & zest and mix until incorporated
  •  Add flour and salt, mix, and finally include the chopped pistachios
  •  Mix until all ingredients are well combined
  • Roll the dough into 2 logs about 2 inches in diameter or so
  •  Refrigerate for at least 2 hours
  • Preheat oven to 350°. Line a cookie sheet with parchment paper
  •  Cut logs into ¼-½ inch thick disks and bake for 10-12 minutes until lightly golden.
  • Allow to cool

Mauritian style stir fried noodles

When I have a craving for a good stir fried noodles, I make my own noodles using eggs and flour and my pasta hand machine. I like the taste much better. Fresh with just the right texture , it cannot be beat. However, since it's something we all cannot afford to do, store bought egg noodles work just as fine. Make sure you follow the instruction for boiling before proceeding .

500 g noodles (fresh home made or store bought egg noodles pre-boiled)
150 g thinly sliced carrots
150 g thinly shredded cabbage
50 g bean sprouts
Garlic leaves chopped or green onions
200 g chicken cut into small pieces
4 eggs
2 tbs of dark soya sauce
1 tbs of fish sauce
1 tbs of oyster sauce
chopped garlic
3-4 tbs of peanut oil or vegetable oil


Marinate chicken with oyster sauce , pepper and set aside
Heat oil in wok
Add carrots and fry till tender
Add cabbage followed by bean sprouts
Take out vegetables from the wok
Now add chicken pieces and fry till done
remove and clean wok
Heat 2 tbs of oil
Add garlic
fry till golden brown
Add noodles followed by all vegetables
Add the soya sauce and the fish sauce
keep mixing
add chopped garlic leaves or green onions
Add chicken pieces
Beat eggs add salt and pepper and fry in pan . Shred into pieces and add to noodles
Serve hot with hot sauce

Shrimps, prawns or other seafood can be used
Beef can be used instead of chicken
Garlic leaves easily available at the chinese stores