Cheese Souffle tonight?

Tired of eating the same thing everyday? Why not be innovative and make a baked dish with a light salad tonight?

So after all the festivities of foie gras, drinking, and eating rich food..i have decided to go back to my gym routine and healthy eating and made a apero dinner to share with my parents. It included a small cucumber & mint soup, a mini salmon & creeme cheese sashimi, small toasts with tomatoes,feta & basilic and last a not least a cheese souffle.
I love souffle..whether sweet or savoury and its so easy to make..that your dinner tonight will be ready within 40 minutes.and it goes very well with a nice cold salad in this warm weather. So i thought i’d share the recipe with you…you can vary it by adding other flavours too..but i thought id do simple this time..enjoy and let me know if you liked it.

1. 1 cup whole milk
2. 2 1/2 tablespoons unsalted butter (abt 28g)
3. 3 tablespoons purpose flour
4. 1/2 teaspoon paprika
5. 1/2 teaspoon salt
6. Pinch of ground nutmeg
7. 4 large egg yolks
8. 5 large egg whites
9. Cheese- i use emmental but you can use kraft cheddar or parmesan and as much as you want your souffle to be cheesy

1.Position rack in lower third of oven and preheat to 400F.(200deegreesC)
2.Butter 5/6 medium size soufflé dish.

3.Warm milk in small saucepan over medium-low heat until steaming(microwave also ok)
4. Meanwhile, melt butter in heavy large saucepan over medium heat.
5. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown)
6. Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. The mixture should look like this

7. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes.
8. Remove from heat; whisk in paprika, salt, and nutmeg.
9.Add egg yolks 1 at a time, whisking to blend after each addition.

10.Scrape soufflé base into large bowl. Cool to lukewarm.
11.Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in cheese.


12.Transfer batter to prepared dish.Place dish in oven.Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes)
Serve immediately.




Back to Baking…The festive season Spirit

After almost 3 months of silence…am back and i would like to share some cupcakes christmas ideas with you.i can totally feel the holiday season and for the past weeks i had been thinking of new original cupcakes ideas..i had so much fun making them….and for those who enjoy baking and pretty things…this would be a nice project to do with your loved ones over this holiday season…very easy.


VANILLA CUPCAKE (makes around 10 small cupcakes)
-80g softened butter (still love my elle & Vire)
-Vanilla essence
-110g caster sugar (put less if you are planning on the christmas tree cupcake)
-150g self raising flour (you can also use plain flour and baking powder)
-2 tbsp milk

1. Preheat oven to moderate (175 deegrees C)
2. Beat butter,extract,sugar,eggs,flour and milk in a small bowl- beat until mixture turn to a paler colour
3. Divide mixture in the cases and bake for around 20 minutes.


As you can see i added food colouring to my batter just to get a more special cupcake

Follow my martha stewart swiss meringue butter cream recipe. you will also need food colouring to obtain desired colours in my case i uses green,red and you will also need anything that could make your cake stand out- sugar pearl,beads,stars,chocolate sprinkles.(if you would like to know where to get all these in Mauritius please contact me)


For the piping on your cake you will need piping bags and nozzles….like below


i use the big one to pipe the christmas tree..the second one is if you would like to make a layer of white frosting around your tree too look like snow (i dont suggest you do it because it wil be VERY sweet), the third one is for the bowtie on your christmas can also use it to make ribbons on you tree and finally. the 4th one is for the christmas wreath- the leaves. to be honest i used a few videos on youtube to guide me on the piping and for the rest you just need a bit of imagination.

Cupcake Idea 1- the Christmas tree



Cupcake Idea 2- the Christmas wreath


Cupcake Idea 1- the Christmas balls


I hope these ideas helped you..please do not hesitate to ask me if you need any help.

Sunday is please yourself day…make these little almonds (& pear) tartlets..

As most sundays…we are having a lazy day…and for a few days now i have been wanting to bake some tartlets….i would first of all start this post with a picture of my brand new sexy apron that my friend yanti got me…i love it..And it’s written cake boss on it


Anyway..back to my little tartlets. On Friday with my friends we had a little stroll in Port-Louis and i manage to buy these small tarts tin…very cheap- 10 of them for Rs hou might have noticed bynow..i love food when it comes in small sizes..


RECIPE(makes ard 14 tartlets)


Sweet Shortcut Pastry
200g flour
100g butter ( elle & vire as usual)
40g confectioners sugar
3Tbsp cold water

Almond filling( this was slightly too i guess you can make 3/4 the recipe)
3 eggs
100g almond powder
25g flour
100g sugar
100g butter
So liqueur (the bf being from Normandie i used some calvados )

Topping & Glazing
Abricot jam ( used a orange jam..tasted good)

1. prepare the shortcrust pastry (rubbing in method)- rub butter into flour & sugar until it looks like fine bread crumbs)- then add water and make a dough..leave aside while making the almond filling and switch on oven on thermostat 6 in the meantime

2.for filling- beat butter and sugar until smooth. Add eggs one at a time and add flour,almond,your liquor..and its done…should look watery..more like a cake below


3. Roll the pastry and line oiled tin with pastry as seen below..then prick with a fork


4. Fill with the almond mixture


5.Bake in oven for 20 mins

after 10mins

after 20 mins

Ting ting…tartlets are ready

just out of oven

6. Glaze with jam





To be enjoyed with a lovely cup of tea 😉

Martha Stewart Swiss Meringue Buttercream

I have been very quiet recently…due to the fact that i was in Cape town. Food never seizes to amaze me when am there and i have taken this opportunity to bring back loads of edible glitter,pretty colouring and fun cupcake cases amongst others… :)..i also learned to make macaroons and will share the recipe soon.

Since i have been back i have been doing part time work/learning at a bakery..and it has been amazing..been learning so much already…thanks to Jenny and Antoine for having me around 🙂

So today is the first day i have been back in my little kitchen and i decided to bake some vanilla and red velvet cupcakes so i could bring to the races tomorow.

While friend’s mum mentioned a buttercream made by martha steward…so i decided to google and try…and all i can say is that its the best buttercream and i will for sure stick to it for sure…the end result is great and made my piping of roses job so easy.


Try it and let me know what you think.


SWISS MERINGUE BUTTERCREAM (for around 15 med size cupcakes)

-3/4 cup confectioners sugar
-3 egg whites
-200g butter (used elle&vire)

1.Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2.Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

3.Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

Final result is so smooth and creamy…used some of my glitter and gold dust to make the cupcakes look pretty..



Classy Red Velvet..


I have decided to bake these red velvet cupcakes first because i have been trying lots of recipes these days (maybe small business coming along)…secondly because i love cupcakes & thirdly because i have just been craving them since i saw someone eating them on tv.

Since i love moist cakes…i actually modified a recipe that i find,tried & tested ..but didnt like a few months ago….And SUCCESs…this recipe is definitely more tasteful..(prob coz i added more cocoa)..& moist ( due to the vegetable oil)

For the frosting..i dis a cream cheese one and diminished the amount of sugar by almost 1 cup…and it tasted as good..& you always feel better eating a cake knowing there is less sugar..;)

This recipe makes around 15- 16 medium size cupcakes


*1.5 cups all purpose flour
*1tsp baking powder
*2 Tbs cocoa
*1 cup sugar
*0.5 cup oil (vegetable oil or extra light olive oil)
*0.5 cup butter, melted
*2 eggs
*0.5 cup buttermilk well shaken (milk with lemon juice in it)
*1Tbs vanilla extract
*Red food coloring (enough to get it as red as you want it)


1.Preheat oven 160 degrees Celsius/Gas Mark 3.

2.Mix together flour, baking powder & cocoa.

3.Beat the sugar, melted butter and oil until smooth

4.Add the eggs one at a time .Add vanilla.

5.Add half the dry ingredients and mix well, then add half of the buttermilk

6.Add the rest of the dry ingredients and mix well.

7.Add the color. Stir

8. Place batter-in prepared tin..half or 3/4 way full .

9.Bake the cupcakes for 30mins.



* 80g cream cheese, room temperature
* 120g unsalted butter, room temperature
* 2 Tablespoons Vanilla extract
*1 cup powdered sugar ( i use icing sugar)

Beat the cream cheese and the butter together until creamy. Add vanilla essence and sugar and keep beating until fluffy. 🙂 Check the consistency of frosting..if you are planning to pipe it u might want it a little bit stiffer.

I use some cupcakes crumbs to put on top ..

Perfect for teatime with a nice cup of vanilla & coconut tea…and my smile is back 🙂

Mona Lisa Restaurant- Port Chambly

It’s probably the 4th time i have been there and i haven’t been disappointed once….

Mona Lisa is situated in the heart of Mediterranean style village Port-Chambly in Baie du Tombeau. It offers buffet style Italian cuisine, discovery or a la carte menus.

The view is amazing if you are sitting outside and very cosy if sitting inside. if you are having dinner there on a Saturday night they usually have a small band going….

Each time we have been we ordered these apetitizers….and if you are not a big eater, it can be a bit filling before having a main meal….and even more if you got tempted by there bread and butter.






There main meals range from veal, duck to pizzas and pastas.And desserts from sorbet to tiramisu to moelleu au chocolat.

Yesterday we had a cheese foccacia with the meat,cheese and veggie platter. We then had magret de canard rissoto, veal and pasta as main. And since i was so full i had the sorbet trilogy. Everything tasted great.





The service however could be better…but the staff is still efficient and helpful.

The restaurant is open for lunch from 12:00 hrs to 14:30 hrs, and for dinner from 19:00 hrs to 22:00 hrs.

The Mona Lisa restaurant has a seating capacity of 70 inside the restaurant and on the terrace opening directly onto the village square, which overlooks this charming village and its river.

Paella party..La buena vida…

…i have been craving a good paella for a while…and you can imagine how happy i was when my mum announced we were having a spanish lunch a few sundays back…

Let me introduce you to Mr Gonzales…you call him..and he comes over to your place and put you into the whole spanish mood with his hats and huge pan…he cooks in front of you..brings the best appetizers…and the food is amazing. He makes the most authentic seafood paella thats boast some of spain finest ingredients..and if you don’t like seafood..dont worry..he can make you a different version with chicken…;)..i can’t explain the taste to you…you must try for yourself..

So if you are having a party soon and would like to be hands free from cooking….here is a good idea for you.

The price varies between Rs200 and Rs400 per head..depending on what you are having or weather you want him to come over or not….contact me if you would like to get his phone number. Since he is always would be better for you to call a few weeks in advance….

All i can say is la buena vida..:)