Ready Get Set Bread!
This month of May I am so glad to announce that I have teamed with Les Moulins De La Concorde and Eclosia for the 18th National Bread Festival – La Fete Du Pain LMLC . Since their very first Edition in 1992 , The Bread Festival has always been honouring bakers of all sorts , bread artisans and basically all those beautiful people that put in their everything to provide us our daily breads.
The Festival is normally held at the Capital of Mauritius – Caudan, Port Louis every year. A very large number of public looks forward to the Festival where a great display of different Bread Arts is being made appealing to the eyes at the very first entrance. Lots of gift giveaways are held on that very day where the aim is mostly to demonstrate the various culinary skills that are linked up to making breads.
And I absolutely love Bread to be honest. I am often on the look out for cookbooks that captures the soulful art of making Breads. I have this ardent admiration for Sourdough Breads really and hopefully I can make my own soon. Mauritians are very attached to their breads. The Pain Maisons are our favourites and we simply cannot think of a day without bread on the table. But then consuming breads on a daily basis also give way to leftovers. And honestly throwing away stale breads break the heart really for so much love is put everyday to create those gratifying bites.
Bread Pudding is among the very first idea that comes to many whenever you think of how to add life to those stale breads. And to make the best, you should really seek the recipe of the GrandMas. Because only they know how to turn stale breads to a complete work of admiration. And they do not last long as well trust me! The Classic Caramel Bread Pudding makes truly happy hearts and definitely awakens the child within!
My most favourite way of turning those lifeless breads into something very gourmet is definitely the Croquettes way! You can beat pipping hot Croquettes out of the pan with a striking Coriander Chutney dip on a Friday night! Those bread crumbs making the perfect crunch coating as you bite in. And those aromatic notes of Tuna and herbs flavoured together hitting you through as you are about bite in. For the greedy ones like me, I guess dipping that sexy thing all way in the Coriander Chutney is almost as heavenly as the sound of Friday night coming in.
And then there is this one , for the more docile ones not so looking for an adventure with breads. The Soup people! The ones that love all the coziness a night has to offer. In your Pjs, with a bit hearty bowl of bread soup and lots of cheese to end the night! Yes BREAD SOUP! It is my Mum’s favourite to be honest and I recall every time being sick with horrible flu and the sight of Mum coming with this little bowl of comfort. Totally heart warming really!
Mauritian Herbed Tuna Croquettes – Boulettes Thon
Makes approx. 30 Croquettes
Preparation time : 30 mins
Cooking time : 10 mins
- 1 tin canned Tuna – 130g
- 3 stale Pain Maisons bread or any stale bread – 500 g (roughly)
- coriander leaves
- spring onions
- 1 cup sweet corns
- 1 finely chopped onion
- 1/2 cup of liquid milk
- 1 cup of water ( room temp. )
- 2 eggs
- breadcrumbs/biscuit crumbs
- vegetable oil to fry
- grated cheese (optional)
- Slice your stale breads evenly. In a large bowl throw in the bread slices along with a cup of milk and mix until a mixture is obtained.
- Add finely chopped parsley , thyme , coriander leaves , and spring onions ,onions,sweet corns . sieved tuna and cheese to the mixture.
- Mix everything altogether again by adding water a little at a time.
- Salt and pepper and leave to rest in the fridge for 30mins.
- In 2 separate bowls , beat 2 eggs in one and the in the other one spread the bread/biscuit crumbs.
- Make small round shaped balls or oblong shaped croquettes and reserve.
- Heat pan for deep frying to a medium hot.
- Coat croquettes evenly in eggs and then roll into breadcrumbs and fry a batch of 4 at a time.
- Allow to fry around 3 mins on each side before flipping until slightly brown.
- Strain and serves hot with any dipping sauce of your choice. Best recommended is Coriander Chutney or Chili Paste.
Mauritian Tomato Bread Stew – La Soupe Di Pain
Serves 5 people
Preparation : 15 mins
Cooking time : 30 mins
- 1 French Baguette or approx. 5 slices of toast bread
- 1 finely sliced medium sized onion
- 1 tsp ginger/garlic paste
- 1 tsp ghee ( clarified butter )
- 1 cup tomato puree / diced ripe tomatoes
- 1 ltr water
- 1 tin canned Heinz baked beans
- 1 cup grated cheese
- bunch of watercress leaves
- In a non stick pan , heat some vegetable oil along with ghee and lightly sauteed the onions and thyme together.
- Add in the tomato puree followed by salt and pepper.
- After 10 mins of simmering , throw in the water and cover until soup reach to a boil.
- Add the chunks of breads coarsely cut and let it simmer in the sauce for 5 mins more.
- In the meantime add a bunch of watercress leaves and cover until bread all soaked up.
- Serve hot with grated cheese on top and 3 big spoonful of Heinz baked beans mixed for a more fulfilling taste.
Mauritian GrandMa Bread Pudding – Pudding Di Pain Caramel
Preparation time: Overnight
Cooking time : 1 hour
- 5-8 slices of stale toast bread buttered on both sides
- 1 cup sultanas / dried raisins
- 1/2 cup brown sugar
- 1 tbsp cinnamon powder
- 2 tbsp vanilla essence
- 1/2 ltr of liquid milk
- 1 nestle cream 45g
- 5 juicy peaches halves in syrup
- 2 cup of white granulated sugar ( for caramel sauce )
- In a large bowl soaked overnight buttered bread slices in milk , cinnamon , brown sugar and vanilla essence mixture.
- The next day in a small pan add white sugar and 2 tbsp of water and make the caramel sauce. Stir constantly until the white sugar turns into a brown coloured thin sauce.
- Pour the sauce in your mould/tin or any desired mould type.
- Remove from fridge soaked bread and fill in the mould.
- Put your steamer on or you can also cook in the oven on a tray filled with water for 35 mins at 175.
- If making bread pudding the classical way , steamer , then 1 hour on gas stove.
- Serve chilled with a good dollop of dessert cream and slices of juicy syrup peaches halves on top.
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