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Réunion (French: Réunion or formally La Réunion; anciently Île Bourbon), is an island, located in the Indian Ocean east of Madagascar, about 200 km south west of Mauritius. Administratively, Réunion is one of the overseas départements of France. Like the other overseas departments, Réunion is also one of the twenty-six regions of France (being an overseas region) and an integral part of the Republic with the same status as those situated on the European mainland. The capital is Saint-Denis. Réunion contains most of the same ethnic populations as Mauritius: Indian (including Tamil), Vietnamese, African, Malagasy, Chinese and ethnic French - but in different proportions. Creoles, of various origins, make up the vast majority of the population. Whites make up approximately one-quarter of the population, Indians make up 21% and people of Chinese or Vietnamese ancestry most of the remainder. The predominant religion is Roman Catholicism (86% of the population in 1995), with Hinduism, Islam and Buddhism also represented. Reunion is unusual in that this island in the Indian Ocean was uninhabited until the middle of the 17th century. As a result the island's population is a mix of different nations and the cuisine of this island represents this inheritance. Many dishes are 'Caris' ie Indian-influenced curries and much of the cuisine is Indo-Muslim but with aspects of Mauritian cuisine. The island is also famous for its spices and these are a very important aspect of the cuisine. One notable feature is the use of vanilla in the cooking of savoury dishes and many dishes are served in a vanilla-based sauce. |
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The alphabetical list of recipes from Réunion follows (limited to 100 recipes per page). There are 12 recipes in total:
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Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.