For the Love Of Peanut Butter

When peanut butter and chocolate come together what does that end up with “irresistible” treat I say. My craze for peanut butter continues and this time I decided to add it to my homemade chocolate brownies and instead of adding the peanut butter to the batter mix, it turned out into a peanut butter sandwich. This way I can taste the crunchy peanut butter followed by the fudgy chocolaty brownies. To add to nuttier flavor pecan buts and coconut is added into the mixture making it even more moreish and rich.

The idea is quite simple and makes a delicious combination of rich chocolate and crunchy peanut butter all in one little treat. Peanut butter is an ideal spread sandwiches, crackers, toast and also to plain yoghurt, your protein shakes to give that super tasty nutty flavour with all the nutritional benefits.

I have always been a great fan and have a big craze about peanut butter. I remember when I was very little one morning I woke up and decide I wanted peanut butter on my bread for breakfast, and that day we had no peanut butter in the house – spoilt Brinda started to cry, so my mum had to send someone to the shop to buy a jar of peanut butter so I could have breakfast. Yes I was a bit spoilt but most importantly mum would do anything to make us happy, now when I think of such things it makes me realise how lucky we are to have parents who would always provide and made us happy.

Let’s continue onto my craze for peanut butter even now I always have jar at home and I add to almost anything – from sandwich to cakes, yoghurt and many of my cooking. I used to feel quite guilty eating peanut butter until I started reading about it and realised peanut butter does not contain any butter at all. The creamy texture is simply the result of the paste in the peanut making it resemble butter.

Peanut butter is packed with goodness, oh yes I am sure you might be thinking packed so much calories how can this be good for us. Well let me tell you it contains fibre and protein both together that makes you feel full up quickly therefore you don’t eat much. Peanut butter is also full of good nutrients, antioxidants and minerals such as Vitamin E and B12, Magnesium and Potassium all important elements much needed to keep a healthy heart and overall good digestive system, reduced tiredness and fatigue. Peanut butter does contain fat for sure but it is the monounsaturated fat which is the healthy fat option.

I can consume peanut butter at any point in the day providing me with a good source of long lasting energy especially when I have a long tiring day – No guilt feeling.

Ingredients Makes 1 6 medium squares

• 200 gms Gluten free flour (can be substituted with plain flour for a non Gluten Free Brownies)
• 100 gms unsalted butter (soft, almost melted)
• 175 gms dark muscavado sugar
• 100 gms Cocoa powder
• 75 gms desiccated coconut
• Handful of pecan nuts (optional)
• 3 eggs
• 1 tsp bicarbonate of soda
• 2 tsp coffee granules
• 2-3 Tbs liquid milk
• 150 gms crunchy peanut butter – beat to a soft paste and set aside

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
3. Prepare the ingredients; sieve all the dry ingredients in a bowl. Chop the nuts coarsely and set aside.
4. In a clean bowl, cream together the butter and sugar until pale and fluffy.
5. Beat in the egg one at a time, beat well after each addition. If the mixture splits, just add one tablespoon of flour and mix well.
6. Dissolve the coffee granules in two tablespoons of warm water, leave to cool then add to the mixture.
7. Gently fold the dry ingredients into the wet mixture. Add some milk and fold in gently.
8. Fold in the chopped nuts to a fairly wet batter mixture.
9. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
10. Bake in the oven for 25-30 minutes. Test using a skewer, if comes out clean turn the oven off. Allow to cool in the tin for ten minutes, and then turn on a wire rack to cool.
11. Cut the brownie in half spread with the softened peanut butter and sandwich together.
12. To serve, cut into little squares (dust with either cocoa powder or with icing sugar, your choice). I personally prefer to have them as they are.

Brinda’s Note: For a vegetarian version, simply replace the eggs with 125mls plain yoghurt. This cake can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation……..

 

 

 

In dedication to my father and my father-in-law and their love for this beautiful tropical fruit. They both used to tell me how wonderful this fruit was and how important it was to eat a least a slice everyday especially in the morning. It shouts out a powerhouse of health benefits…….

Papaya a very popular fruit In Mauritius and can be found in almost every part on the island. Like many of the fruits we have on the island, Papaya or “Papaye” as we call it in Mauritius originating from South America. Papaya is becoming more and more popular and much loved by everyone of all ages. No doubt, papaya is renowned for its numerous health benefits. The whole papaya tree from the leaves, seeds, skin to the flesh can be used in some ways – nothing wasted since they all have their individual health benefits.

The ripe papaya exudes with rich orange, yellow, pink colours – as you cut through it is encased with dark black seeds. Pretty colours, and even prettier and a very tasty fruit.

In Mauritius, we consume papaya both ways – ripe and green as and is increasingly becoming a favourite ingredient in many local dishes including dessert. Today I will share one of my sweet recipe – known by many in Mauritius. It is one dessert that my late father-in-law used to make on open fire, cooked on low fire for hours until translucent, soft and exquisitely moreish. Unfortunately he is no more for me to share my version of “Compote Papaye” with him, but I do hope I can only make him proud that I have tried to replicate his recipe – with a little twist.

On the sweeter side of things, I have combined in my recipe a concussion of aromatic spices to enhance and lift the flavours in the dish. This delicious sweet dish infuse with all these aromatic ingredients, which looks as pretty as it tastes can served on its own or with ice cream of your choice. It is a refreshing dessert after any meal.

Ingredients Serves 4

• 1 medium raw papaya (peeled, deseeded & cut into thick strips)
• 1 lime (juiced & strips of zest)
• 2 cinnamon sticks
• ½ vanilla pad (sliced and seeds removed)
• 2 star anise
• Few whole cloves
• 4 Tbs granulated sugar (or dark Muscavado sugar)
• 4 squares of jaggery (raw sugar)
• 2 cups water

Method

1. In a large saucepan add the sugar, jaggery, lime juice, lime zest and water bring together until the sugars have dissolved.
2. Add the papaya, cinnamon stick, vanilla pods including the stick, cloves, cardamom, and star anise and bring to the boil then simmer on medium heat.
3. Leave to cook slowly, moving the papaya around taking care not to let them break. Cover on low heat for at least 1-2 hours, checking and turning the papaya regularly. Add more water as required.
4. To check if cooked using a pointed knife insert into the papaya slice to check if perfectly cooked and soft
5. Remove from the heat and leave to cool down completely before serving, I prefer to serve these chilled drizzled with the thick sirop. It can be served warm as well.

Brinda’s Note: You can substitute the jaggery with dark muscavado sugar  which will give the fruits a more darker colour almost a rich caramelise colour.

 

Foooood oh yes, that what I wish to talk about surprise surprise!!!!!! I just want to share my delightful experience from one of my evening out this week. Jessica and I had a lovely evening girls midweek night out to sample Food & Wine with Romy Gill , Andy Clarke, Kim Sumauroo and their lovely team.

When choosing the right wine to go with a curry or any other spicy food, it can be a bit tricky. There are still a deep-rooted aversion to which ones goes with curry. Taste is very unique to each person, but when it comes to food and wine matching, certain flavours bring out the best in each other. I was quite excited to have attended the Food & Wine tasting where wine were carefully selected and paired with some of Romy’s delicious dishes. 

I love my food but when it comes to food and wine I am in even more love with these combination. This evening dinner was just amazing – many people relate a good curry with larger, but not in this case. Andy Clarke is a genius, the way he combined the different wines from white to red, sweet to medium dry, sparkling to dessert wine – good heaven give me more. Andy’s choice of wine which we tasted with every course of the meal were out of bound and complimented the most delicious food prepared by Romy and Kim.

From the minute we walked in Romy’s kitchen we were greeted with such hospitality and warmth. I just love Romy’s quaint restaurant, it feels so homely and comfortable just like going to someone house for dinner. The warmth and the decors throughout the place is enough to make one want to casually walk around and mingle. As we arrived I could smell such lovely aroma wafting through, my appetite, taste buds were tingling. I knew we were in for a treat…and quite honestly we were spoilt with good wine, delicious food and in the cutest dining room.

Followed by a glass of Fizz Italian Finest Pignoletto & a British Balfour Rose (from Kent), cold and refreshing drink. Next what better to serve a delicious starter of potato balls, chickpeas and tamarind chutney with this amazing Haus Klosterberg Riesling (my favourite). This was so refreshing chilled with the little spicy chickpeas, that certainly exploded with a tingle in the taste buds.

I say this was a teaser because soon after it was followed by the second starter of the succulent spiced marinated Gurnard with a chilled glass of Jean Biecher Pinot Gris. I am a big fan of fish, and I just love it when it’s got spices as well, and goodness this was just the ticket. Soft flaky fish with a hint of spice, crispy onion salad and fermented beetroot. Does this sound crazy of course because all these flavours burst with craziness in the mouth, so good with such a great combination of flavours.

Should I continue…..the evening is not over yet. We are only half way, now it’s time for the red wines. Puri “gharam gharam” hot hot puri (fried Indian bread) served with pulled pork with added bonus of a sweet beetroot and pomegranate raita. What do I say to such Indian desi food, I was lucky enough to see Romy and Kim busy in the kitchen rolling and frying these fluffy Indian bread. Hot puri that puff up as soon as it hit the hot oil, tempting as it was I so wished I could have eaten it there but I had to resist.

Then comes Andy with the red wine, warm textured, as you swirl the glass and the gorgeous rich colour is revealed. First sip to taste, as it rolls in the mouth I could taste rich, warm soothing totally captivating the moment. Great pair with the dish and this time it’s another Italian Villa dei Fiori Primitivo.

Hang one not quite over yet……the star of the show when a big plate of Lamb Biryani comes out, as the aroma spread across the table. No time to waste, and how one resist when a piping hot plate of Biryani is presented to you. One of the most favourite meals in Indian Cuisine, so tasty, so flavoursome that totally blows your senses away. A good Biryani with alovely red wine – Renwood Amador.

Yeahhhh it dessert time, and a sweet white wine, the chosen one was Asti “Vietti Cascinetta Moscata”. Who would think we would be enjoying this wine with a “Phirni” creamy rice pudding with rose water and cardamom… well Andy did. Spot on, it was just too good to say not to the last wine tasting of the evening and such a perfect way to complete the meal.

I had such a scrummy evening, wine paring with spicy food – I want more. Next time you have a curry, give the lager a miss, think of wine. There are so many wines to match just about any dish. I thoroughly enjoyed my Food & Wine evening so a big thank you to Romy, Kim & Andy for such a lovely relaxed evening. Wish to try delicious Indian food head over to  Romy’s Kitchen http://romyskitchen.co.uk/

For more details of the wine served on the night contact  Andy & Romy http://romyskitchen.co.uk/contact

 

 

 

In dedication to my dearest Papa, I share with you one of his favourites of all sweets. By now many of you will know, whenever I talk about food I find comfort, and I like to share my memories.  

 Lately I have been trying to replicate some of the traditional and homely dishes my mum used to make. One of them was “Dhud Pitti”, I am not sure whether I have spelt I spelt it correctly, but I have written it the way I say it. So if anyone out there knows the correct spelling please share. These “Dhud Pitti” resemble rice but are made with flour. They are tiny pasta that looks like rice similar to Orzo pasta. Made with a flour dough and shaped into tiny rice grain. My grandmother used to make them, and she would sit down on a small bench with a large tray in front of her, and one by one patiently shape the dough into small tiny rice shaped pasta. These would then be left to dry until they turn hard. Once dried they would be stored and like dried pasta, would keep well in an airtight container.

It is true as they say getting older makes people wiser, I hope so in my case. Since I now appreciate simple staple food more, that also takes me to memory lane. So today I wish to share this delicious but simple pasta-like dish. It looks like rice cooked in sweet coconut milk and flavoured with desiccated coconut and pistachios nuts. My dad really liked this dish, a homemade simple dish and the more reason why he liked this one is obvious…. my dad sweet tooth and affinity to sweet dishes like these ones.

I will refer to the “dried dhud pitti” as pasta throughout the recipe.

Ingredients Serves 4

• 250 gms dried rice pasta (Dhud pitti)
• 1 litre whole milk (you can even use a mixture of condensed milk and milk)
• ½ can coconut milk (or you can use a whole can)
• 2 Tbs desiccated coconut
• ½ tsp ground green cardamom
• ½ vanilla pod – cut and scrape the seed
• ½ cup sugar (depends on how sweet you like it)
• Handful of chopped mixed nuts (I used almond, pistachio, walnuts, hazelnuts)
• Handful of chopped pistachios for garnishing

Method

1. In a deep saucepan put water, bring to the boil. Add the rice pasta in the boiling water. Cook until tender and al-dente. Remove and drain, set aside.
2. Pour the milk, coconut milk into a heavy-based pan and heat gently.
3. Add the ground cardamom, vanilla seeds and the half cooked rice pasta to the milk.
4. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the pasta from sticking to the bottom of the pan. If using condensed milk, add it to the mixture.
5. Simmer stirring occasionally, until the milk is reduced by about half; this may take some time but be patient. This cooking process is slow by worthwhile.
6. When the milk has reduced by half, taste to check for sweetness and add sugar if needed. Add the coconut, mixed nuts and stir well.
7. Transfer into serving bowl. Serve with sprinkles of chopped pistachio.

Brinda’s Note: As this is flour based, it tends to absorb a lot of liquid; you may find it dries out when it is cold. To serve add a little more milk while you warm it.

 

A sweet flan is one impressive dessert that always wows the guests. A delicious sweet custard flan that in my opinion everyone will love. With a good drizzle of caramel sauce that oozes from the bottom and spread all over the flan, giving that glossy golden outer layer of sweet slightly burnt toffee goodness.

This is a quick and easy baked flan recipe, put together in no time. It is great served warm or cold with a good spoonful of the caramel sugar on top.

Flan has always been one of my mother’s favourite desserts. At every family get together or special occasions, mum first choice of dessert would be a flan. And we used to say “oh no not again!!!”, but quite honestly it remains one of the favourite sweets, one that disappears very quickly.

As it is my mama’s birthday today, I share one of mama’s favourites. Wishing you a very happy birthday “Ma”. Wish we were with you on your special day but you remain closer to us all in our hearts, and we know every day is special for you because you spread your love to all those who surrounds you.

To add to this decadent dessert, I have added one fruits that is in abundance in my mama’s home garden in Mauritius. Passion fruits served here with passionate love of a Flan.

Ingredients Serves 4

• 3 eggs
• 200g caster sugar
• 500 – 600mls liquid milk (you can use half evaporated & half condensed milk)
• 1 tablespoon vanilla extract
• Passion fruit coulis (optional) – made by dissolving some sugar in fresh passion fruit and simmer for 5 minutes.

Method

1. Preheat oven to 180 C / Gas 4.
2. In a medium saucepan over medium-low heat, melt sugar until it has dissolved and is golden in colour. Carefully pour hot caramel syrup into a 23cm round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Mix in the milk, sugar, vanilla essence and eggs. Whisk all together.
4. Pour egg mixture into baking dish. Cover with foil.
5. Bake in preheated oven 50-60 minutes or until the custard mixture is fairly set. (Alternatively you can cook this in a bain-marie.)
6. Leave to cool completely. Refrigerate overnight. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Carefully turn the flan out onto a dessert plate. Pour any of the caramel sauce that’s in the bottom of the dish over the top.

 

In celebration of Mauritius Independence Day

I have been inspired by the beautiful colours of the Mauritian flag to bake my Rainbow Sponge Rolls…..But before we start baking lets spare some moments to reflect on why we are here today.

As Mauritius celebrates its 48th anniversary of independence, the day also marks the 24^rd anniversary of the Mauritian republic, from Independence to Republic our colourful flag of independence has remained the same.

Four-striped red over blue over yellow over green.

Symbolises:-

• Red reflects independence
• Blue for the colour of the Indian Ocean
• Yellow symbolizes a bright future
• Green represents the lush vegetation of the island.

There is something deeply heartening about how we got our independence; it is the tale of our great fathers who suffered slavery, indentured labour and colonial rule, and fought for independence, overcoming the odds that came in the way of a life of fulfillment and dignity. The people, whose roots are in Bihar, Uttar Pradesh, Tamil Nadu, Andhra Pradesh, Maharashtra, China and Africa feel an ‘umbilical’ connect with Asia & Africa. As the new generation we can only salute all our people who worked together to build our beautiful nation and made our treasured Island free from outside rulers.

Ingredients Serves 6-8

• 6 free-range eggs
• 150g/6oz golden castor sugar
• 150g/6oz self-raising flour
• Food colouring – red, blue, yellow, green
• Icing sugar for dusting
• Mixture of desiccated coconut, finely chopped nuts (please note this is optional)

For the filling:

• 150g/3oz strawberry jam
• 250ml/9fl oz whipped double

Method

1. Preheat the oven to 200C/400F/Gas 6.Grease and line four 23cm x 30cm/9in x 12in Swiss roll tins. If you don’t have four tins (like me) you can bake them one at a time or bake in a larger tray and spread the mixture as illustrated in my picture below.
2. Whisk the eggs and sugar in a bowl until pale and fluffy.
3. Fold in the flour. Separate the mixture into four equal quantities in four mixing bowls.
4. Now add the food colourings in each sponge mixture and carefully mix, (taking care not to overwork the mixture).
5. Spoon the mixture into the tins.
6. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
7. Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
8. For the filling, place the red sponge on a greaseproof paper spread the jam onto the sponge and then spread with the cream, leaving a small gap around the edges.
9. Repeat this by now placing the blue sponge, then yellow and lastly the green sponge until you have layered all the sponge on top of each other.
10. Now you’re ready to roll! Push the paper towards you and ease the sponge over the filling. Roll all the way to the end then turn over to seal the filling.
11. Use the paper to keep the roll tight, I find it best to the take the paper between your index finger and thumb, and use the rest of your fingers to push the roll over.
12. Leave the roll with the seam side down to cool. If you are adding the coconut and nuts mixture, sprinkle the mixture on the grease proof paper and roll the sponge gently so the mixture sticks to the sponge.
13. Dust with a little caster sugar or icing sugar and serve.
14. Cut the sponge into little rolls.

Our National Anthem:- Sing with Pride

• Glory to thee, Motherland, O motherland of mine.
• Sweet is thy beauty, Sweet is thy fragrance.
• Around thee we gather As one people, As one nation, In peace, justice and liberty. Beloved country, may God bless thee For ever and ever.

To celebrate Mauritius Independence day indulge yourself into a delicious scrummy rainbow sponge roll.. Happy Republic Day to All xxxxxxx