Recipes

In the Name of Allah the Most Beneficent, the Most Merciful


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Napolitaines is a very popular pastry cake in the island of Mauritius.
Makes 16!





Ingredients:

  • 250g sifted white flour

  • 175g margarine or butter

  • Raspberry jam (about 50 grams)

  • 125g icing sugar

  • 2 drops red food colouring

  • 50 ml water at room temperature

  • 1 teaspoon lemon juice

  • 3 tablespoons milk



    Method:
    1.Rub margarine or butter into the flour and make into a soft dough. (Use a little more margarine or butter if necessary but do not use water). Wrap up the dough in plastic wrap completely and allow to settle in the cool for 30 minutes.
    2.Roll dough out on a lightly floured surface to a thickness of about 4 mm. Cut small rounds, about 5 cms in diameter from it.
    3.Re-roll trimmings and cut more rounds.
    4.Place them on lightly greased baking sheets in a mid oven position and bake them in a preheated oven (180°C) until cooked but still "beige" in colour, not brown. Allow to cool down.
    5.When cool, spread jam over half of the biscuit rounds and cover with the remaining ones.
    6.Over low heat, warm up the sugar and water. Allow to simmer until a thick syrup is obtained. Immediately remove from heat. Add a few drops of the colouring to obtain a pale pink colour. Allow to cool.
    7.Beat up the syrup with the lemon juice until a uniform consistency and colour is obtained. When the syrup starts opening up, add the milk and beat the mixture again. Use the syrup to thinly coat up the biscuits. If necessary, warm up the syrup coating to liquefy and make the coating process easier.

    AND MOST OF ALL HAVE FUN! THIS DELICIOUS RECIPE WILL BE LOVED AND ENJOYED BY ANYONE!!! =D





Chilli Cakes- Gateau Piment

This is a very popular deep fried snack in Mauritius. Nice and crunchy eaten on its own, also delicious in hot crusty bread with butter.

Ingredients:

  • 250g dholl (split peas),

  • 2 or 3 green or red chillies (as few or as many as you like),

  • 2 tablespoons chopped coriander leaves,

  • 2 tablespoons finely chopped spring onions,

  • Salt to taste,

  • 1/2 teaspoon whole cumin seeds or powdered cumin,

  • Oil for frying


Method:

  1. Wash dholl in running water. Allow to soak in water for at least 3 - 4 hours (preferably overnight).

  2. Drain dholl thoroughly by placing in a sieve and allowing to drain for a few minutes. Put in a blender and blend to a combination of fine and not so fine consistency. (Alternatively buy the dholl in grinded form (not too fine and not too coarse) and soak before use). There must be enough fines to bind the chilli cake together.

  3. Add all the other ingredients to the ground dholl and mix well together. Add a little bit of water if necessary.

  4. Heat up the oil over hot to medium heat. Shape mixture into small balls and deep fry in batches until golden brown. Make sure that the whole chilli cake is cooked. Adjust heat if necessary to ensure thorough cooking.

  5. Drain and place over several layers of kitchen absorbent paper to absorb the extra oil. Serve hot with fresh bread or eat as a snack.

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