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.

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.

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