31 October, 2016

Shepherd’s Pie

Posted in : Main Meals on October 31, 2016 by : admin

A classic British cottage pie of mixed vegetables baked with a topping of mashed potatoes and served with gravy.

29 October, 2016

Gateau Piment

Posted in : Main Meals on October 29, 2016 by : admin

Print Recipe Gateau Piment Gateau piment, or the Mauritian dal fritter, is a common snack in Mauritius. The first recipe shows how to make the Gateau piment, followed by a second recipe on how to use the dal fritter to make ‘Salade Gateau Piment’. The final recipe is on how to cook it to make
Read more

27 October, 2016

Baked Aubergine

Posted in : Main Meals on October 27, 2016 by : admin

A mixed pepper, tomato and aubergine medley with spicy nuts and herbs.

26 October, 2016

Roasted Vegetable Rolls

Posted in : Light Bites on October 26, 2016 by : admin

Print Recipe Roasted Vegetable Rolls A mix of vegetables and salad served in a flat bread with a refreshing yogurt sauce. Cook Time 0 – 30 minutes Servings people Ingredients 1 aubergine2 courgettes250 g pleurotus (oyster) mushrooms or plain mushrooms4 flat breads or pitta breads or chapattis1 tomatoFew leaves of rocket salad (arugula)200 g yogurt1
Read more

“The 17th chapter of the Gita clearly defines the nature and tastes of the three types of food eaten by man: the food that promotes love, virtue, strength, happiness and cordiality is Sathwic; that which inflames, arouses, intoxicates and heightens hunger and thirst is Ragasic; the food that depresses, disrupts and causes disease is Tamasic.

The company with which food is consumed, the place, the vessels in which it is cooked, the emotions that agitate the mind of the person who cooks it and serves it, all these have subtle influences on the nature and emotions of the person who takes the final product in! It is because the sages of India realized this that they laid down many do’s and don’ts for the process of eating.”

SSS 11:8 - 28.01.1971