Mauritius Independence Day Cake

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independence day

Tomorrow marks the 48th year of Independence here in Mauritius. I thought why not make it special by making an Independence Day Cake using my Mauritian Massepain Recipe as I deemed it only fitting to use a Mauritian recipe for this occasion.

Continue reading “Mauritius Independence Day Cake”

Du Pain Frire with Chatini

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Du Pain Frire is a popular street food snack in Mauritius and translates literally to “Fried Bread”. Essentially a crunchy fried bread in batter it is often dipped in a gorgeous chatini a.k.a a chutney consisting mainly of tomatoes, chilli and coriander leaves. It is enjoyed daily by hundreds of Mauritians and is sold along with gateau piment and other street food snacks. 

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As I am trying to grow the various types of blog posts I make, I have decided to dedicate a whole new section to Mauritian Street Food.  It has been something that I have been thinking of for a while now and decided just to go for it. So far  this post and my Gateau Piment and hope to be expanding my collection soon. Oh and Du Pain Frire is definitely one of the BEST street food in the world and i’m not biased. (wink face) 

I would love to hear your thoughts on this new series. Leave me a comment below if you would enjoy this series and what street food you would like to see!

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This is my grandmas recipe and she recommends that the sliced bread should be preferably a few days old because this will enhance the flavour of the Du Pain Frire. The chutney recipe is so easy, all you have to do is blend all the ingredients together until they are combined.

Optional: You may remove the chilli seeds for the Chatini to get rid of the spicy flavour. However I prefer to leave them in.

Du Pain Frire/ Fried Bread Recipe
(Makes 12)

Ingredients:du pain frire6

  •  6 Slices of Bread (cut into 1/2 diagonally)
  • 1 Egg
  • 1/2-1 tsp Turmeric
  • a few sprigs Spring Onion (chopped finely)
  • 5 tbsp All-Purpose Flour (sifted)
  • 1/4 tsp bicarbonate of soda
  • Pinch of salt
  • Vegetable Oil (for frying)

Method:

  1. Mix the eggs, turmeric, spring onion, flour, baking powder and salt in a large bowl until combined forming a batter
  2. Gradually add some lukewarm water into the batter until it becomes thick (you can adjust your batter by adding flour or water until a thick consistency is formed)
  3. Heat a frying pan with vegetable oil
  4. Soak the sliced bread in the batter
  5. Fry the bread until golden brown
  6. Remove to serve on a plate with tissue paper (to soak up the excess oil)

 

Chatini/Chutney Recipe

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Ingredients:

  • 1-2 fresh tomatoes
  • a few sprigs of coriander
  • 1-2 red chilli pods (chopped finely)
  • 1 garlic pods (crushed)
  • pinch of salt

Method:

  1. Blend all the ingredients until combined.
  2. Remove to serve in a bowl

 

Now sit down and dip your freshly fried du pain frire in some lovely chutney 🙂

 

Enjoy,

Zahra, The Cake Architect

Two Years Old.

2 year anniversary

Happy Birthday The Cake Architect!

Today makes two years since I nervously posted my very first blog post. It was quite tense to launch my own blog but at the same time incredibly exciting and I could not wait to begin my blogging journey!

Up until now The Cake Architect has not been much of a priority for me but I am on the way to making it a better blog. Lately I have been suffering from writers block. I haven’t been able to sit down and write a blog post as I usually do nor have I had the energy or motivation for it.  In addition my perfectionist self has not wanted to post poor content.  If you follow The Cake Architect you may have realised that I haven’t posted much during February.

However as my 2 year anniversary was drawing nearer I felt a sudden urge to get back into writing.

In all honesty I love blogging! The rush of energy from baking and cooking, the constant urge to improve my food photography each and every time, setting my camera to so many different angles, taking 50 photos but selecting only 5 to post and finally the thrill of writing a post.

I feel that I suddenly develop moments of drive and focus to work on and improve my blog while other times I just slump and don’t feel like writing. How do I maintain those impulsive moments of motivation? Could it be that I’m not inspired enough?

Throughout 2015 I unfortunately couldn’t blog as much as I wanted to. School took most of my time, that last year was definitely intense. I had made grand plans for my blog after my one-year blogging anniversary but unfortunately I could not fulfil them because of this. Its okay though, lets make 2016 our year!

On a more positive side this past month I have been learning how to cook properly for the first time. I have been discovering new exciting recipes that I can make for university and getting excited for this new step in my life. I also recently designed my header and I’m pretty happy with the outcome right now. What do you think of it? In terms of the blog posts this year I would love to branch out and try new things. I absolutely loved writing this Pizza Cake post and certainly would love to do many more like that.

I have also discovered some incredible Mauritian blogs over these last two years who produce fantastic content. It’s great to see the number of Mauritian bloggers today!

Looking back over the last year I definitely want to focus more on my blog. Now that I have finished school I feel that I have the ability to accomplish my goals. As well as improving look and feel of the blog I also want to really enhance the content. While writing this post I decided to look at my one year anniversary post for some inspiration and found this:

I knew that blogging would be a journey, one with many ups and downs. You can have incredible baking moments and then the next time you bake you may feel disappointed……I realised baking was my passion when no matter how many times I failed a recipe or baked something that was not what I was too particularly happy with, I would never give up on it.”

Today I still stand by those words and can firmly say that my love for baking has certainly grown over the past year. I have learnt to appreciate the good baking days and learn from my mistakes on the difficult ones.

This post is just a Thank you to all those who like, comment and share my posts because the fact that you took your time to read and tell me what you think really means a lot to me. Thank you to those who have nominated me for blog awards, I really appreciate it. You also act as a real motivation to keep posting! 😉

I would love to hear how other bloggers deal with motivation and writer block! Let me know in the comments below.

Hope you enjoyed this long post

Here’s to another year of blogging!

Much love,

Zahra, The Cake Architect

 

 

 

One Lovely Blog Award

Credits Photo: livethesan.wordpress.com

Thank you Rebekah from livethesan.wordpress.com for the nomination for the One Lovely Blog Award! I really appreciate it! 🙂

Basically here are the rules regarding the acceptance of this nomination:

  1. Firstly thank the blogger who has nominated you.
  2. Write 7 facts about yourself
  3. Nominate 15 other blogs for this One Lovely Blog Award and let them know that you have nominated them.

7 Facts about me:

  1. My favourite food is sushi, I could eat it all day.
  2. With that being said, I also absolutely love pasta.
  3. I would love to open up my own bakery or restaurant.
  4. I used to want to become an architect, hence where The Cake Architect came from
  5. I love the winter season.
  6. One of my favourite movies of all time is The Devil Wears Prada!
  7. I love to watch Keeping up with the Kardashians  😉

Bloggers I nominate:

  1. Mirrormirrorshowmethewiseoldowl
  2. With All My Affection
  3. Bohoscandiblog
  4. Mocha and Moccasins 
  5. Littlemissdreamer96 
  6. Ordinary adventures
  7. Nancy creative 
  8. Prepsicle
  9. The pink rose bakery 
  10. Guy and his Girl 
  11. Healthy with Anja
  12. La petite paniere 
  13. classy girls with curls 
  14. Janes patisserie 
  15. Plantpoweredfaerie

These are fantastic blogs, you should definitely check them out!

Once again thank you to Rebekah from livethesan.wordpress.com for the nomination!

– The Cake Architect

Pepperoni Pizza or Pizza Cake?!?

One of my favourite Youtube Channels is Yolanda Gampp’s How To Cake It. She makes the most realistic looking cakes ever! She has the funniest personality. Its always a joy to watch her videos. 

When I showed my best friend her channel, we decided it was only natural for us to try and recreate one of her cakes. 

It actually turned out much better than what we thought. 

I present to you our Pepperoni Pizza Cake a.k.a the sweetest looking pepperoni pizza you will ever eat.

Pizza Cake

We substituted a lot of her ingredients and instead intended to mimic Yolanda’s cake. Our lack of toppings meant that our pizza became pepperoni flavoured. And who does not like pepperoni pizza right?

Cake / Pizza Base

For the cake we used a basic vanilla cake recipe which I have been using since forever but you can also use my massepain recipeIt will work just as great.

Buttercream Icing / Tomato Sauce:

The buttercream recipe we used was this basic buttercream icing recipe which I have mentioned in a lot of previous posts. However as Yolanda used some jam we also mixed our buttercream with some strawberry jam to produce a tomato sauce resemblance. The berries in the jam looked like finely cut pieces of tomato. 

For some reason I could not find red food colouring and had to use this crimson pink instead. 

White Chocolate / Cheese

We grated white chocolate for the cheese all over the buttercream icing. It looked exactly like real mozzarella cheese!

Cake Decoration / Pepperoni 

For pepperoni we used guava slices which we purchased from Food Lovers Market in the sweets section. 

Fondant: 

I used the Wilton marshmallow fondant recipeI had to use loads of icing sugar to get the correct consistency to put in the fridge over night. 

I have to admit I made a stupid mistake regarding the preparation of the fondant. I used pink marshmallows but didn’t realise that this would impact the colour of my overall fondant. That why the ‘pizza crust’ may look quite pinkish. 

Cooking torch / Making the Pizza Crust 

So I didn’t know how to use the cooking torch until after we made this cake, but I did try on a separate slice and it was a success! The fondant soon resembled a pizza crust. Unfortunately I don’t have any photos though 😦

These were all the steps taken to produce this cake. What do you think of it?

Here is the link to the original video by Yolanda Gampp:

Do you like posts like these? 

If so leave a comment below telling me your opinion cause I absolutely loved making this cake and writing this post!

– The Cake Architect

Have any suggestions for the blog? Email me: thecakearchitect@hotmail.com

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Chicken Escalope

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You might be wondering, why are you posting chicken that looks like my Catless post on Friday?

Or you might not be wondering about that at all. 😉

Well today I present to you: Chicken Escalope.

A sliced piece of  succulent and tender chicken, topped with breadcrumbs providing a soft crunch. This is how it became known as ‘breaded chicken’.

Chicken Escalope aka what I like to call Catless 2.0 because they are both quite similar recipes for scrumptious fried chicken.

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Personally I prefer chicken escalope to Catless. Let me explain to you why.

The chicken escalope is in my opinion softer than Mauritian Catless. I just prefer tasting the breadcrumbs in the chicken escalope, if that makes sense.

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Like Catless, this can be stored in the freezer after preparation for a couple of days.

Once fried I like to eat chicken escalope either on its own, sprinkle some lemon juice on (The acidity works wonders on this chicken, its part of the marinating process) or eat it with spaghetti and tomato sauce.

Of course, the last one is my favourite. 😉

Lets get to the recipe now 🙂

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Chicken Escalope Recipe

Ingredients:

  • 2 Chicken Breast sliced thinly
  • 1 juice of a Lemon
  • 4-6 tbsp olive oil
  • Salt and Pepper
  • 1/2 tsp Paprika
  • Beaten Egg
  • Bread Crumbs
  • Vegetable Oil (for frying)

Method:

  1. Marinate the chicken in the olive oil, lemon, paprika, salt and pepper overnight (at least a couple of hours)
  2. Pass the mixture through the beaten egg followed by coating with bread crumbs
  3. Fry in vegetable oil until golden brown
  4. Remove to serve and Enjoy!

– The Cake Architect

Have any suggestions for the blog? Email me: thecakearchitect@hotmail.com

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Mauritian Catless Recipe

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Catless is most probably the best fried chicken ever created.  Not most probably, it IS the best fried chicken ever. Full Stop. It is a crispy thin chicken combined with chilli and coriander to make a slightly spicy fried snack. Of course you can adjust the amount of chilli according to how much you want.

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These images show the Catless when they have been dipped in a some bread crumbs. This is what adds the great crunch to the Catless.

When I was in school, I would get Catless almost everyday for lunch,  because we had such a large stock at home. I would eat Catless in anything be it with spaghetti or in a sandwich. Trust me when I say, Catless is delicious with spaghetti and tomato sauce although my group of friends thought I was crazy when I said so!

The great thing about Catless is that you can store it in the freezer and fry a few of days later (Explained below*) . So if you are running late you can quickly fry these and put them in a sandwich with some butter. We always have a Catless store at home and can satisfy our cravings all the time!

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I’m currently learning how to cook which explains the lack of cakes and baked goods recently. Do not worry though because baked posts will soon come back! Have you got any suggestions for recipes you want me to post? Leave a comment below telling me what recipe you would like!

These pictures are making me hungry, Lets get straight to the recipe now!

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Mauritian Catless Recipe 

Ingredients:

  • 1 pound chicken Breast
  • 2-3 cloves of garlic
  • 1-2 chillis (according to taste)
  • 1 tsp salt
  • 4-5 sprigs of fresh coriander leaves
  • Optional: A few slices of onions (personally I don’t put onions because I don’t like their taste in catless)
  • Breadcrumbs (To coat)
  • Beaten Egg (To coat)
  • Vegetable Oil (For Frying)

Method:

  1. Blitz the chicken, garlic, chilli, salt, coriander leaves, onion (optional) in a food processor until combined.
  2. Make small balls of the mixture.
  3. Pass the mixture through the bread crumbs and flatten to make a oval shape.
  4. Dip the mixture through the beaten egg
  5. Fry in vegetable oil until golden brown
  6. Remove to serve and Enjoy!

 

*Tip: You can always pass the mixture through the bread crumbs then store it in the freezer. It is only when the catless will be fried that it is passed through the beaten egg

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– The Cake Architect

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Gateau Piment

Gateau Piment or Chilli Bites as my mum likes to call them, are one of the BEST street food snacks here in Mauritius. Gateau  Piment literally translates to Chilli Cakes in English.

If it was up to me, I would eat gateau piment everyday. However they are not the healthiest of snacks due to the fact that they are fried.DSCN2372 DSCN2375 DSCN2380

The images above show the gateau piment balls before they were fried.

 

The typical way of eating gateau piment is freshly fried with some butter in di pain maison (Mauritian type of bread). It is incredibly delicious and the gateau piment adds a great crunch to this sandwich.

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For all those who have had a gateau piment before you know exactly what I am talking about when I say that these little balls of chilli and dhal have a beautiful crunch rich in taste and flavour.

Although the exterior is quite hard, it is relatively soft inside thanks to the dhal consistency.

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Lets get on to the recipe now!

The recipe only requires 5 ingredients and is so easy and fast to make. You can also make the batter and store it in the freezer for about a week or two.

Gateau Piment Recipe

(Makes 10)

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Ingredients:

  • 1 cup Yellow Split Pea (aka Dhal ti pois in Mauritius)
  • 1 green chilli, according to taste
  • 1/2 tsp salt, according to taste
  • 3 sprigs spring onion
  • vegetable oil (for frying)

Method:

  1. Soak the yellow split pea overnight in a bowl of room-temperature water (If this is not possible you may soak it early in the morning and make the gateau in the late afternoon)

The Next Day

  1. Using a colander, strain the excess water from the dholl
  2. In a food processer insert all ingredients and mix until combined
  3. Heat up a frying pan using vegetable oil
  4. Makes little balls of the mixture
  5. Fry until golden brown
  6. Remove to cool and Enjoy!

– The Cake Architect