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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Upside-down bowl (Bol Déviré)

Our first recipe comes from Mau­ri­tius – brought to us by Lewis Nadal:

This dish was passed down to him by his grand­mo­ther: Called bol déviré (upside-down bowl), some Mau­ri­tians also know it as bol ren­versé (magic bowl).

Bol dévire is a fusion of Chi­nese and Mau­ri­tian cui­sine, and is very po­pular among Mau­ri­tian fa­mi­lies. It’s one of the Nadal family’s fa­vou­rites, too. This basis of the dish ge­ne­rally con­sists of shrimps and chi­cken, pork or beef, fried in a wok with a sauce (oyster, soya and fish sauce) and ve­ge­ta­bles. The final step is to cover ever­ything with fluffy bas­mati or fra­grant rice, and turn it upside-down onto a plate. The dome-shaped dish is topped off with a fried egg, and some chopped coriander.

Mau­ri­tius – Ur­laubs­foto von Monica Nadal (Anfang Januar 2020)

Let’s hear what Lewis Nadal has to say about it: “My grand­mo­ther would cook this dish a lot on Sundays, and as a child I really loved watching her clo­sely as she did so. Today it’s so­me­thing I enjoy making for my own family, and now my little grand­d­aughter likes to watch and help me, too.”

In Mau­ri­tius there are va­rious ways of pre­pa­ring this dish; this one is my grandmother’s recipe.

Por­tions: 4

Pre­pa­ra­tion time: 30-60 minutes

Coo­king time: 15 minutes


500 g chi­cken breast, pork and/or beef cut into strips (any com­bi­na­tion if that’s to your liking)
250 g ready-to-cook shrimps or 4 peeled king prawns per por­tion
4 tbsp. sesame or ve­ge­table oil
1 tbsp.soya sauce, fish sauce, oyster sauce1 piece of ginger (about the size of a thumb) grated or finely chopped
5 stems of parsley
4 sprigs of thyme (pluck or strip off the leaf­lets)
1 red onion finely diced
3 cloves of garlic finely chopped
1/2 tsp. salt
1 tsp. ground pepper
2 tbsp. corn­flour
250 g brown or white mushrooms thinly sliced
1 red pepper cut into strips
1 bunch of pak choi coar­sely chopped
3 car­rots cut into thin strips (tip: use a Ju­li­enne slicer)
350 g un­cooked, washed bas­mati or fra­grant rice
4 eggs
2-3 tbsp. ve­ge­table oil
a handful of fresh co­ri­ander, coar­sely chopped

What else do you need:

4 bowls, each with approx. 400 ml capacity


Cook rice until done, then set aside.

Heat the oil in the wok. Add the pre­pared garlic, ginger and herbs, and fry for 2 mi­nutes. Then mix in the meat with the pepper, and add the shrimps tog­e­ther with the mushrooms, and fry for ano­ther 2-3 mi­nutes. Now the sauces are added. Con­tinue coo­king over a medium heat, stir­ring con­ti­nuously. Stir 2 tbsp. water into the corn­flour to make a smooth paste, and stir into the wok. Keep stir­ring con­ti­nuously, mixing all the in­gre­dients, adding salt to taste. Simmer for about 10 minutes.

Fry the eggs se­pa­r­ately in a small non-stick frying pan, place a bowl over the pan, and turn over quickly (Warning: please be ca­reful not to burn your hands at this point). Scatter a little co­ri­ander in the bowl with the fried egg, then add the shrimps and por­tion out the meat and ve­ge­table mix from the wok into each of the bowls using a ladle. Then fill each bowl to the rim with rice. Place a dinner plate facing down over the bowl, and serve. Next, the mas­ter­piece is flipped over at the dining table (hence the name bol déviré – “upside-down bowl”). Now gently turn the bowl back and forth before re­mo­ving it.


Lewis Nadal says “Bon appetit”.

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