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La Case Kreol - Mauritius: Cookbook

La Case Kreol - Mauritius: Cookbook

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La Case Kreol - Mauritius: Cookbook

121 pagine
29 minuti
Oct 30, 2014


"Creole cuisine for me personally is, when Orient and Occident are melting in my cooking pot and the result has its own character".
Mauritian people inherited their delicious culinary from three continents. The various cultures have enriched their kitchen and eating habits. The roots of Mauritian Creole kitchen reach up to Europe, India, Africa and China.
Oct 30, 2014

Informazioni sull'autore

Francie Althaus comes from the Indian Ocean, and since 2001 she is cooking in her restaurant in Kappeln (North of Germany) at the Baltic Sea.

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La Case Kreol - Mauritius - Francie Althaus




Basics and sauces

Creole sauce

Paste for Creole curry

Creole curry

Green curry paste

Red curry sauce

Chilli sauce

Mazawaru sauce

Tropical fruit sauce

Coriander sauce

Pumpkin seeds sauce

Spice mixture for Briani

Kalia sauce

Vindaloo paste

Gadjacks and finger food

Aubergine fritters

Split pea patties

Taro balls


Marinated champignons

Brown eggs

Cassava croquettes

Yellow split-peas pancake


Rolls of Eggplant with feta cheese


Green soup

Vegetable soup à la Ti-N-Gol

Chicken Muluktawni

Pumpkin soup

Pumpkin leaves soup

Red lentils soup

Main courses

Meatballs in sweet and sour sauce

Chicken rolls with nut cream

Chicken breast filets in Kalia sauce

Spicy meat patties

Sausage in Creole sauce

Chilli lamb

Duck breast filets in mango-curry sauce

Lamb in Tandoori-whisky sauce

King prawns in red sauce

Pork neck in rum and brown sugar

Tuna Vindail

Pork filets with palm heart in Vindaloo Sauce

Cuttlefish eggplants curry

Mauritian fish stew

Cuttlefish in turmeric and brown mustard Seeds

Cuttlefish à la Creole


Chinese noodles

Chutneys and salads

Turnips salad

Red Cabbage with grapes

Mango and cucumber


Eggplant chutney

Avocado chutney

Tomato chutney

Coconut chutney

Mango chutney (one way)

Mango chutney (another way)

Mango Kutscha (pickled)

Pawpaw chutney

Mauritian turnip leaves


Banana fritters

Sweet potato coconut crescents

Poached guavas

Guava compote

Pinacolada mousse

Some notes to some ingredients

I want to express my heartfelt thanks to all these people, who gave me help and support during many evenings of work for this book. Thanks to Harm, Runa, Harry, Lyn and Matthias. Special thanks to Jan and Tina.

Thanks to Frederik for the cover picture.

I wish to extend these thanks to Christoph and also to all my guests who have been most encouraging to me.

Yours Francie Althaus


It was a gift to be born with international genes. In one word, so I am blessed.

My ancestors came from different part of this world, which are India, Pakistan, Madagascar, France and England.

I was born and brought up on the island Mauritius, pearl and key of the Indian Ocean.

I married a German and came to Germany. I was lucky to travel and work in Ethiopia and the Solomon Islands together with my husband and through our visits between South Africa, Australia, New Zealand, Zambia and other countries, I got the opportunity to make acquaintance with new culinary which I gratefully learned and prepared myself.

I was 9 years old when I started cooking and my first experience together with my younger sister, who is today living in South-Africa and who is also a superb cook, left scars.

The stove was too high, both of us balancing on a small and narrow stool, discussing what comes first in the hot pan with oil. The rest you can imagine...

Neither injuries nor disappointment stopped me through new trials. Today, I`m a passionate cook.

Hindus, Moslems, Chinese, Creoles, Africans, Franco-Mauritians and Anglo-Mauritians live on Mauritius.

These multicultural aspects of my country woke up my immutable interest to learn and try the different cuisines and later I acquired more knowledge and understanding.

Whenever it was not clear to

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