Cooking is an Adventure
Looking for something new to cook? A cake? or maybe your dinner? Check the recipes section.
Today, I’m bringing something truly authentic and Mauritian to Foodwini, a traditional Banana Curry that’s made with green unripe bananas. Truly delicious, this is usually served as one of the 7 cari (7 curries) that you will find in hindu weddings or pujas. Nowadays, you …
Today is all about an easy and quick recipe using just what I had in the fridge along with the red lentils tofu that I made using Carleigh Bodrug’s recipe which I found on Facebook the other day. Of course, you can use regular tofu. …
How about an easy but low calorie snack to munch on while watching a good movie? This is something I love to do whenever there’s too many apples in the fridge and trust me, it makes a great sugar-free (YES!) snack. You can make these …
Hi Foodies! First off, Happy New Year 2021!! I hope you had a blast despite the difficult times and that you’re all staying safe. I haven’t been around a lot because of a busy schedule but that doesn’t mean that I have forgotten about you. …
Hi Foodies! Hope you have a great weekend and started Monday on a positive note. This weekend, we harvested fresh cassava from our garden and we thought of making Gato Zinzli, a Sino-Mauritian treat. Typically, Gato Zinzli are made out of sweet potatoes and this …
Hi Foodies! How are you doing today? Ready for the weekend? Today I’m sharing my Chayotte Dumplings recipe, another Mauritian classic. Dumplings are part of Asian cuisine. I wasn’t a fan of them until a few years ago, more specifically, on a trip to China …
Smoothie bowls are my go to for breakfast. They’re easy to make and super healthy. Furthermore, they’re very filling, colorful and satisfying. There’s all types of smoothie bowls which are very tasty as long as you use the right combination of ingredients. Smoothie Bowls taste …
Hi Foodies! How are you all doing? By now, I’m starting to miss going out whenever I want but hopefully, the lockdown in Mauritius will be over by the end of April and we can resume a ‘normal’ life. Today I’m sharing an old recipe …
