Recipe collection

Here you can find all reci­pes for our deli­cious dis­hes of the All­round Ser­vice Team. Let your tas­te buds go on a culi­na­ry jour­ney with us.

Upside-down bowl (Bol Déviré)

This dish is a Chi­­ne­­se-Mau­­ri­­ti­an fusi­on and is very popu­lar amongst Mau­ri­ti­an house­holds. It typi­cal­ly con­sists of a fil­ling of chi­cken or pork coo­ked in a wok with oyster/soya sau­ce and some veg­gi­es at the bot­tom of a bowl. It is then top­ped with fluffy bas­ma­ti rice pat­ted down which is tur­ned out onto a pla­te. The domed shaped dish is then gar­nis­hed with a fried egg on top and some chop­ped coriander.

My Mau­ri­ti­an grand­ma used to make this qui­te fre­quent­ly on a Sunday after­noon and it was always fun to watch her make it.

The­re are various dif­fe­rent ways Mau­ri­ti­ans cook this dish, but I’ve shared an adap­ti­on of my grandma’s reci­pe. I hope you enjoy!

Tunisian Tagine with Cheese and Chicken

Back home, Sunday was always “Cous­cous Day with Tagi­ne” for us. As child­ren we’d always be hel­ping Mama to pre­pa­re the food – pee­ling and chop­ping the vege­ta­bles and such. And you can be sure that we’d always try and pinch some of the fried diced pota­to … howe­ver loud Mama’s indi­gnant pro­tests, it was sim­ply to deli­cious to resist! I often find mys­elf thin­king back on tho­se days, and it’s always with a smile.

Seed Crackers

Seed cra­ckers are a tas­ty, healt­hy snack and are made using a gre­at varie­ty of seed types. What’s more, the chick­pea flour ver­si­on doesn’t even have any carbs! They are the per­fect accom­p­animent to a glass of wine or beer and tas­te gre­at with salad, cream cheese, gua­ca­mo­le or pes­to, or can sim­ply be polis­hed off on their own.

Black-Eyed Beans with Gari and Plantains

Fufu is without a doubt the dish that is most typi­cal of West Afri­ca. Fufu is a mash made from warm water and cas­s­a­va flour that can be ser­ved with a varie­ty of sau­ces. But belie­ve me, mashing fufu to make it nice and smooth and get­ting just the right balan­ce bet­ween water and cas­s­a­va flour can be hard work without a bit of know-how. I’ve the­re­fo­re deci­ded to show you a dif­fe­rent, but equal­ly deli­cious dish ins­tead – beans and gari with ripe­ned plantain.

Munich White Sausage

And what is the basis of the old say­ing: “White sau­sa­ge must never hear the chi­mes of the mid­day bells”? Well, back in the days befo­re ref­ri­gera­ti­on, if the sau­sa­ges were not pre-coo­­ked, they would have to be eaten quick­ly other­wi­se they would spoil. Today, this rule is no lon­ger app­lied qui­te so strict­ly. The important thing is to make sure you have some sweet mus­tard and pret­zels to hand, and a beer is the per­fect drink to accom­pa­ny the meal.

Christmas Cookies

Christ­mas is just around the cor­ner and for all of us who enjoy a sweet tre­at or two, Eli­sa­beth Feul­ner has just the very thing for tho­se grey, rai­ny days … strea­ming Christ­mas songs while baking yum­my coo­kies. A sure way to get in the Christ­mas spi­rit, and you won’t be able to wait for the fes­ti­ve sea­son by the time you’­re cut­ting out the­se cookies.

Jiaozi – Chinese Dumplings

The New Year is just around the cor­ner, so what bet­ter time for a very tra­di­tio­nal Jiao­zi reci­pe from our Aus­tri­an sis­ters, Qion­g­lin and Yuru WU.

Jiao­zi is a well-known dish throughout Chi­na. The reci­pe varies from one regi­on to the next. The­re are also dif­fe­rent fol­ding tech­ni­ques, and the fil­ling can be pre­pa­red accord­ing to vary­ing tas­tes … using vege­ta­bles or sea­food, for examp­le. The Jiao­zi we are showing you here, are made using mixed min­ced meat, car­rots and oxhe­art cabbage.

Austrian-style Apricot Dumplings

It is one of the tra­di­tio­nal dis­hes to have its reci­pe kept in a safe in the Aus­tri­an Natio­nal Libra­ry in Vien­na, so as to pre­ser­ve it for posterity.

Ricotta Gnocchi

Ricot­ta gnoc­chi is not a reci­pe spe­cial to my fami­ly. Alt­hough the dish is eaten in almost all parts of Ita­ly, it is fre­quent­ly unknown to some peop­le. To me, it recalls sweet memo­ries of my child­hood. It takes me back to my sum­mer holi­days at my grand­par­ents’ in the moun­tains of Tren­ti­no, a place whe­re I was sim­ply just hap­py. A bit like Mar­cel Proust and his beloved Made­lei­ne. The­se ricot­ta gnoc­chi awa­ken my mémoi­re involontaire.

to our Homepage