Friday, 24 April 2015

Keri Kanda /Mango Stew

Keri Kanda

Mango with onions, another family recipe. It is something we grew up eating on a hot summer day. Mangoes were in abundance and generally eaten chilled or then cooked for lunch followed by chilled doodh pak ( a milk pudding) to follow. 
This particular dish was created to use up the softer ripe mangoes left over from a crate of the day before; This was how most families bought their mangoes!! 
It is hard for any of us living in North America to envision a sweltering hot day, with perhaps a slow fan and no air-conditioning and none of the creature comforts of the 21st century that we take for granted. Yet millions of people live without these in the sub-continent everyday till date. Their food is generally bought and cooked on the day off. This dish also provides strength and vitamins that the Mango fruit provides. It is called the King of fruits for a reason. 
This particular dish is definitely an acquired taste but to a person like myself, absolutely delicious.










Ingredients
3 tbsp oil
3 medium onions thinly sliced
1 ½  tsp ground ginger
1 ½ tsp ground garlic
1 tsp red chillie powder
½ tsp turmeric
1 stick cinnamon
12 green whole cardamoms
2 slit whole green chillies
4 large mangoes, peeled and cut in thick slices
1 flat tsp salt
1 ½ tbsp vinegar
1 ½ tbsp sugar or to taste
Fry in the 3 tbsp oil, the sliced onions till golden brown. Add in the ginger, garlic, red chillie powder, turmeric, cinnamon, cardamom, green chillies and fry for a minute. Now add the mangoes and salt and mix well.
Cover and cook on a medium flame till the mangoes are done but not all mashed up. Then add the vinegar and sugar 1 tbsp. at a time, tasting it till just right.
Serve with chappati.

Tips
Use sweet and sour mangoes for best results.
If you wish to make keri kanda ma gos (meat in mangoes) add 300 gms/3/4 lb of lamb/mutton/goat with the  above spices and 1 cup of water, cooking until the meat is tender.  Later add in the mangoes and cook another 30 minutes. Adding the vinegar and sugar at the very end to finish it off. 

For more recipes from the Parsi Cuisine click
Niloufer's Kitchen: Quick and Easy
and
Niloufer's Kitchen: Autumn

Read about Niloufer's Kitchen on The Huffington Post Blog.


Picture Credit Smita Byramji Mama

Tuesday, 21 April 2015

Tangerine Mandarin Souffle

                                 Mandarin Tangerine Souffle

Growing up we enjoyed this light and airy souffle which was a treat on a hot day. Best served chilled the flavour of this souffle is vibrant yet dependent on the taste of the fresh orange. Kinoo, Narangi, Mandarins, blood oranges, anything in season that is bold with strong orange flavours will give it a fresh taste.
Using canned or prepacked orange juice does no justice to this amazing family recipe.

Make it in a large serving bowl or individually in crystal glasses, ramekins, dessert bowls or even shot glasses it is a wonderful palate cleanser after a summer Bar-b-q.






Step 1
Mix together in a pan

4 egg yolks well beaten
1 cup sugar
1 cup  freshly squeezed orange juice
juice of ½ a juicy lemon
½ juicy lime
¼ tsp salt
Cook until mixture thickens and coats the back of the spoon, on a low fire, constantly stirring to ensure it does not stick.

Remove from the fire and while still hot
Blossom the gelatine,
by adding 1 tbsp of gelatine in 1/4 cup room temperature water; wait until it swells, about 3-5 minutes.
Now add this to the warm egg yolk mixture and stir until all of it is dissolved into it.
Beat this with an electric  beater till smooth and cool until it is ''just setting'' it must still be very wobbly but not runny.

Step 2

In another bowl whip
1 cup cream soft but not stiff

Step 3

In another clean bowl whip together
4 egg whites stiff  but not dry

First add the cream and the orange mixture with a large metal spoon.

Now fold 1/3 rd of the egg whites into the orange mixture. And then the rest of the egg whites very lightly and gently until just mixed.
Pour into a serving dish.


Tips
Optionally add 1 tbsp of lemoncillo to the mixture for more flavour.

Fold it in gently and place in a 4 to 6 cup serving bowl or individual ramekin dishes.immediately as it will start setting. Cover this with a plastic  cling film or a lid and place it in the refrigerator. Keeping the empty dish or small dishes chilled will keep the souffle from separating or melting  specially if your kitchen is very hot.

A Mandarin is also called Mandarin'e'.

Chill and serve cold with fresh tangerines.



For more amazing recipes click and download
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Read about the Huffington Post article by Niloufer's Kitchen. 
Click now The French In My Food

Sunday, 19 April 2015

Goat cheese Tart


Goat Cheese and Mushroom Tart


This is a delicate sunday brunch dish which I enjoyed last weekend at a local vineyard and have made my version of it. Getting a big thumbs up from my family at home I hope you all enjoy it just as much. It can be made into one large one to share, many smaller ones or even use served filled in vol au vents if you are fearful of  working with a  puff pastry sheet. The choice is yours. 






















1 tbsp olive oil
1 lb/500 gms mixed mushrooms+ 6 mushrooms to decorate
200 gms crumbled goat cheese
6 green spring onions, very finely chopped
6 tbsp cream
3 tbsp sherry
1/2 tsp salt
pinch of brown sugar
freshly cracked mixed pepper corns
6 eggs + oil to fry in
watercress/basil or fresh herb to top
One sheet puff pastry rolled out cut into 6 squares ( approx 11x9/27X23 or larger)

In a bowl heat the oil and cook the mushrooms, add the sherry and the salt, sugar and pepper.
Allow all the liquid to evaporate completely.
Remove from fire and add the green spring onions, saute for another minutes and then add the cream and goat cheese. Cover and keep aside.
This will melt the crumbled goat cheese and keep it warm. 
Take each piece of pastry and fold in the edges very slightly to make it have edges. 
Brush each one with either egg white or milk or cream.
Preheat the oven to 400 F/190 C degrees. Bake the puff pastry for 15 minutes until golden and cooked through.
Divide all the mushroom mixture on the 6 puff pastry. Top with a fry egg and water cress and serve immediately.
This cannot be reheated.

Tips
Use a mix of wild mushrooms, Keep about 6 whole mushrooms aside slice them large to decorate and saute them separately in another pan if you prefer.
You can use one small leek instead of the green onions if you prefer.
Keep the eggs at room temperature for best results. If you do not like fried eggs, try them poached or make soft boiled eggs and slice them They should NOT be hard but soft moist centers oozing with yummy egg yolk done just right to perfection!




For more delicious recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

For more recipes with mushrooms on my blog click
Melange of Mushroom and Spinach topped with eggs
Mushroom Cobblers
Mushroom Filo Cups
Mushroom Crepes
Mushrooms

I have just been accepted in the Huffington Post Bloggers Club. You can read all about it and chat with me through that page as well. Simply click The French In My Food.

Thursday, 16 April 2015

Pavlova

Pavlova


Created as a masterpiece to honour the great ballerina Anna Pavelova this lushy dessert is served on a perfect meringue which has a crunchy shell yet a sticky gooey center filled with lavish smotherings of sherry custard cream topped with fresh fruits. Generally served in the summer time there is much discussion on the bragging rights.
Anna Pavlova was born in Russia and died in the Netherlands at the young age of 50. She is the first ballerina to start her own ballet troop that toured the world. Legend has it that the pavlova was created during her tour of New Zealand in the 1920's. It is now an equally popular dish in Russia, New Zealand and Australia and often served on festive occasions.



Step 1 is the Meringue Shell

Step 2 is filling the shell with Crème pâtissière 

The final product topped with fresh fruit of  your choice.

The Meringue Shell
3 large egg whites
1/4 tsp cream of tartar
1 cup fine sugar

Pre heat the oven to 275F/135C. Beat the egg whites and  cream of tartar until it is frothy and comes together and then start adding the sugar very slowly 1 tbsp at a time until soft peaks are formed  and it turns glossy.
Spread out on a 9 inch/23 cms buttered paper placed on a tray or in a buttered oven proof pie dish. Using the back of the spoon smooth it out making a dip in the center as in the picture below. Be very gentle. If you wish to make the edges fancy, place  one third of the meringue in a large piping bag and finish it with edges. Bake for an hour until a light pinkish hue appears. Turn the oven off and allow it to cool inside the oven. This is the ''drying'' process of the meringue.


Creme Patisserie
2 cups cream
3 tbsp flour
1/2 tsp salt
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 tbsp sherry
In a pan mix the sugar flour salt and cream. Whisk to cook over a low flame. Bring to a boil for a minute or two.
In another bowl mix 2 egg yolks vanilla and sherry, mix it well. Now add 1 tbsp of the hot mixture to the egg and beat it well. This will temper the eggs so they don't curdle. Now through a sieve push the egg mix into the cream mix and keep mixing. Bring it back to the stove for a minute to allow the eggs to cook through. Keep stirring to keep it smooth. Put a piece of cling film over the custard so it does not form a skin over it.

Fruits
you will need two cups of prepared fruit for this recipe.
Choose firm fleshed fruits that do not disintegrate quickly. Prepare them by peeling and dicing. Toss in a bowl. Cover tightly and keep refrigerated for up to 24 hours. Add a touch of lime or lemon juice, a pinch of salt and a dash of sugar to bring out all the flavours. 

Tips

An electric hand beater is perfect for this. 
The pie dish is what you will serve it in. It cannot be removed  on a platter once baked.
The egg whites must be at room temperature.
3/4 tsp of lemon juice is a good substitute for cream of tartar.
Do not over beat and dry out the egg whites, the test to see the soft peaks is to remove the beater from the bowl and if the little peak of meringue on the edge of your beater is glossy and stays pointed it is done.
You can make small individual ones if you prefer, reduce the baking time to 45 minutes. This quantity will make 12 small meringue shells.

A mango Pavlova is also delicious with a few blueberries tossed in it for colour. Peaches are delightful too. Adding a teaspoon of Sherry or Limoncello is also an option to consider specially if you think your fruits are not as delicious as they look.

Your meringue will depend a lot on your weather. If it is damp and rainy it is very hard to get a crisp dry meringue. 

Click Creme Patisserie  for other optional recipes on Niloufer's Kitchen using this custard.

For more delicious recipes download 
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

I have just been accepted in the Huffington Post Bloggers Club. You can read all about it and chat with me through that page as well. Simply click The French In My Food.




Monday, 13 April 2015

Granola and Beet Salad


Granola and Beet Salad

Eating healthy? Our vitamin and mineral balance is the root to good health. Hair, nails, skin and eyes all have a story to tell! They are shiny and thick when we are well and give away the tell tale signs when there is an off balance in our body.

Introducing a section of healthy foods to the blog. Initiated with the idea of being able to put together something tasty with a ingredients in minutes. You can snack on it  or eat it as a meal. Watch for the 








For 2 persons

1/2 cup granola
1/2 cup mixed lettuce leaves
6 slices of beetroot
1 tbsp  balsamic vinaigrette
2  discs goat cheese
salt pepper sumac

Sprinkle the granola at the base of the plate. Place the lettuce leaves, topped with the golden beets  and the goat cheese on top. Sprinkle with freshly cracked mixed pepper corns and a pinch of sumac. Drizzle with the vinaigrette and serve.

Tips
For an additional touch you can caramelise the top of your goat cheese with a blow torch.
Add some dry fruit of choice to your granola like cranberry, fig or barberry( Zereshk).
You can choose to use a fruity balsamic vinaigrette  like a fig or raspberry flavour. 



For good ideas and more recipes click and download
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C



Thursday, 9 April 2015

Ribbon Rice

                         Ribbon Rice

It seems only those originating from Karachi and fond of Parsi Cuisine are familiar with this dish. It would be very interesting to learn if anyone of you from any other part of the world have ever eaten this? The closest to this is found In the Indian subcontinent where it is referred to as Rainbow Rice; a combination of a variety of rice like tomato rice, saffron rice, Khichri  and plain boiled rice served with layers of kheema or prawn patia.

Metropole Hotel in Karachi used to regularly offer this dish on their wedding and navjote menus. Perhaps even their signature dish once upon a time! In our home it was always prepared for a birthday. It has 3 steps to completion but is not as complicated as it reads. Grinding the chutney and prawn masala ahead of time can help on the day off. Ribbon rice is also often referred to as prawn and green chutney palau.










Step 1
Prawn curry

Grind together till fine

9  large dry red chillies
12 cloves of garlic
1 1/2 tsp of jeera
1 generously full cup dessicated or freshly grated coconut
1/3rd cup vinegar
1/4 tsp turmeric
1 tsp salt

In a pan heat 2 tbsp oil. Add and cook the spices/ground masala for 15 minutes on a very low flame and then add to it 3/4kg/1 1/2 lb of prawns.
Cook  till done about 7 minutes.

Step 2
Green chutney

Grind together till fine

1 cup generously full dessicated or freshly scraped coconut
12 green chillies
1 large bunch of fresh coriander
1 tbsp jaggery
1/2 tsp salt
1/3 cup  fresh lemon juice
or
optionally, 1 raw mango, peeled and chopped.

Step 3
Rice

Boil  1 ½ cups plain rice with salt and water until almost cooked. ( Depending on the method you use to cook the rice; Either drain off water or the water should be evaporated at this stage.) 

Mix in it 1 cup yogurt that has been well stirred with a pinch of salt and  sugar
Cover the pot tightly and simmer for 20 minutes.

Assemble in a 10 inch spring form pan, lightly greased with oil.
Layer with rice, then chutney then rice then prawns then rice again and press down hard to get it firmly together.

Open up spring form and decorate the platter with green and red chillies coriander and a few prawns. Some hard boiled eggs.

Tips
The green chutney should be khati-tikhi-mithi as in sour-spicy-sweet. The perfect balance is possible with the help of green chillies, jaggery and lemon juice. Everyones palates differ so taste your chutney as you go along for your idea of perfection. Jaggery and brown or white sugar will give u the same end result. Fresh lemon or lime juice and a raw green mango have the khata or sour effect. Green chillies cannot be substituted but the numbers can be added or subtracted according to your own personal spice meter!


For other wonderful Parsi Cuisine recipes click
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

Photo credit Sheriar Hirjikaka

Comments from a Reader
April 12, 2015
Nurelle M
Here is my delicious Ribbon Rice!

Monday, 6 April 2015

Wasabi Prawn Cocktail



Wasabi Prawn Cocktail


Japanese cuisine has taken the world by storm over the past 2 decades. Their simplistic "less is more" approach of serving up their food is rather artistic. Fresh ingredients is the key to a perfect Japanese dish. Seafood is the favourite choice of protein in this cuisine. Great pride is taken on choosing and preparing the best available. 
Wasabi prawns traditionally are deep fried, topped with the sauce but I also share my
pan- fried  version which are probably more practical to cook in a home kitchen. They are both equally delicious.





Traditional Deep fried Wasabi Prawn with a chipotle drizzle.




Wasabi Dressing
8 tbsp mayonnaise
2 tsp horseradish mustard
2 tsp wasabi paste

In a bowl  mix the dressing of mayonnaise, horseradish and  ready wasabi paste. Keep aside for topping.


Pan fried method

1 kg/2.2lbs  prawns; shelled and de-veined
salt
paprika
lemon
grape seed oil


Heat a skillet with 1 tbsp oil. Toss 1/2 the prawns into the hot pan. Sprinkle with salt and paprika. Toss and turn the prawns until just cooked through and sprinkle with lemon juice; It will take about 5 minutes. Remove and keep aside. Repeat the process with the second batch, starting with another tbsp of oil, prawns and the rest.

Deep fried method

1 kg/2.2 lbs  prawns; shelled but tail on and de-veined
2 cups cornstarch
2 tsp salt
3 cups oil

Heat the oil to 180C/360F. Dip each prawn into the cornstarch and salt mixture. Allow to coat the prawn and drop into the oil. Cook in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess grease. It will take 5 minutes per batch to cook through.


Serve warm with the wasabi dressing.



Tips
 I use is  an olive oil based mayonnaise easily available in supermarkets. You may use your favourite one.

The prawns used are generally medium to large in this recipe. 
Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 30 minutes which will allow the water to drain and then dab it with kitchen paper before starting to fry.

Wasabi comes in a tube which is a prepared paste or in a can in powder form. I prefer the one in a tube ready and  prepared for its flavours.  

Horseradish mustard comes in glass bottles; You may mix equal parts of  ready horse radish and mustard to make your own.

It pairs well with a side of stir fried  noodles.  Bean sprouts and edamame beans also go well.
Serving these prawns on thin ribbons or julienned vegetables like radish, daikon, carrots, cabbage and green spring onion is another option to consider. 

Using the wasabi dressing on a grilled piece of fish or hamburger is also delicious.

For more interesting recipes click
Niloufer's Kitchen:French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Look out for the new book on Spanish Tapas to be published soon.



Friday, 3 April 2015

Brownies

Brownies


Brownies were created at the start of the 1900's. The Americans take credit for this creation. They are supposed to be halfway between a cake and a cookie, moist, fudgy and chewy.To be perfect, it must have walnuts and can only be just over 1 inch thick; the top of the brownie must have a very thin crust! 

Lots has changed over the century. Ingredients and variations include dark melted chocolate other types of nuts and even dried fruit like cranberries and raisins. I have tried a huge variety of recipes but still prefer the basic recipe I grew up with. I still have the same pan, strictly kept aside for making just brownies and nothing else in it!  Sometimes, simple is best.

 It amazes me how this old classic is greatly enjoyed by the young and old alike. Synonyms like loved, relished, and savored best describes this ageless chocolate goodness. 
Manna of the Heavens I wonder? A simple comfort food that continues to magically light up everyone's eyes with passion! A glass of milk and a brownie has been a treat for decades. Later a coffee of choice; latte-cappuccino-espresso- mochaccino, and hot chocolate were added to the list. Now even a cup of tea or a scoop of ice cream pairs well with this heavenly morsel.






In a double boiler melt together
5 1/2 oz salted butter 156 gm
1/2 cup cocoa

Add
2 cups sugar

Beat 4 eggs and add to the mix to help melt the sugar,
Once it is smooth add
11/2 cup sifted flour
1/2 tsp salt
1 tsp baking powder

Mix well until incorporated and add 1 cup chopped walnuts.

Pour into a lined and buttered 9 x 13 / 23 X 33 cms rectangle pan. 
Bake for exactly 22 minutes in a preheated oven of 350F/180C degrees. 
Cool and cut into pieces.

Tips
Do not flour the  baking cake pan. This will make the brownie texture change.
Break the walnuts by hand. You do not need it very finely chopped.
Use a good dark cocoa.  Most European Cocoa is superior to the rest.
You will need a wooden spoon to mix the brownie while over the stove and a rubber spatula to pour into the baking pan.
Beat the eggs with a fork. It does not a whipping. Just smoothly broken down.

For more amazing recipes
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C





Photo credit Nafeesa Jalal



Sunday, 29 March 2015

The Reunion Chicken

The Reunion Chicken

Walking into a charming Bistro in London's Covent Garden, I happened to order a delightful chicken on their plat du jour. On my return home I decided to recreate the dish in my own Kitchen. One thing led to another and it landed up being picked to be served and shared  with 350 guests at my own School Reunion. The Grand Banquet Hall here in Mississauga did a good job of replicating it!!

This chicken recipe relates rather well to my recent  article in Huffington Post  The French In My Food





Moist, tender chicken breast with fresh bold flavours 



You will need 3 bowls and 3 spoons to prepare this.
The Marinade

Bowl # 1
Mix together
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced

Bowl # 2
In a bowl mix, keep aside
in another bowl mix and keep aside
1 3/4 cup chickpeas; Canned, rinse in cold water
1 1/2 cup cherry tomatoes; slit in half
1 cup fresh chopped corriander salt
1 tbsp of the marinade ( bowl # 1)

Bowl # 3
In a bowl mix, keep aside
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the prepared marinade ( bowl#1)



Method
Prepare 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole.
Salt the chicken breasts and then apply the marinade generously all over.
Place  the chicken in a tray. and keep ready to bake.
When ready to cook, pour the chickpea mixture all around it but NOT on top.

Preheat oven to Hot; 400-450°F/ 200-225C. Cook this for 15 minutes if the chicken breast is sliced and  thin or 22 minutes if the breasts are left whole and thick.  Check to make sure it is cooked through. Serve with yogurt sauce(bowl #3). Do not over cook the chicken or it will be dry.

Plated, elegant and simple a meal in itself.


To Assemble
Place the cooked Chicken on a platter,spoon the yougrut mixture from bowl # 3 and top with the chickpea and tomato juices from the cooking tray.  Optionally, sprinkle with olive oil and paprika for presentation.

Tips

While preparing the 3 bowls  be careful not to mix anything with the spoon used in the bowl with raw chicken. 
If you prefer to use boneless thigh chicken cook for 30 minutes;It will taste just as great.
When checking the chicken for being perfectly cooked, always pierce the thickest part of the breast to release the juices. If the colour of the juice is pink it is still slightly raw. 
This recipe does not reheat well. Cook just before you are going to eat it.
 Ancho chilli  is a good substitute to Paprika or chilli flakes.
Parsley can be replaced for Corriander leaves if preferred. A few finely chopped mint leaves can be added optionally.
Use "fresh" yogurt and not an old one gone  sour as it will ruin the taste of the topping.



For more amazing Moroccan recipes click
Niloufer's Kitchen: Moroccan Cuisine 
http://www.amazon.com/dp/B00GP0CSBI


Reader Comments

Dosi A

11/15/12
to me
Hello - made the dish yesterday to try it for a party on Saturday - turned out REALLY well.
Thx again.
D

Tuesday, 24 March 2015

Ratatouille

Ratatouille 

Originating from Nice in Provence, Ratatouille is a layered melange of roasted vegetables with grated cheese liberally sprinkled all over and baked to prefection. Served as a casserole with pasta or crusty bread.
Mine is tweaked, a modern Ratatouille; 21st Century!

There are similar vegetable dishes local to Spain, Greece, Turkey and Italy a variation of the original French Ratatouille Provencal; pronounced Raa-taa-tu-eee. 

I like to serve this up with  a Goat Cheese and triangles of freshly baked puff pastry.

The aubergine, red and yellow peppers, zucchini topped with crumble goat cheese and puff pastry triangles.
Or simply serve them in vol au vents?


Ingredients
Makes  enough for 30 large Vol au vents

1 tbsp olive oil
1 zuchinni
1 red pepper
1 yellow pepper
1 small eggplant/aubergine
1/2 tsp salt

1 tbsp safflower oil
1 large golden onion
2 cups skinless chopped diced tomatoes
1 tsp brown sugar
1 tsp salt
freshly ground black peppercorn
1 cup water
1 tsp dried herbes de provence 
1/2 cup  diced/crumbled goat cheese

Cut the vegetables into equal sized squares, toss them with olive oil sprinkle this with salt and roast in the oven until just soft. Do not over cook them.

In a pan heat a tbsp of oil and add one very finely chopped large onion, Saute until it is soft and catches a light colour. Now add 2 cups of chopped tomatoes, brown sugar, salt and pepper, herbs de provence and water.
Cook until it is thick and sticky. 
Toss the roasted vegetables into this sauce. Cover and simmer for 10 minutes prior to serving. 

To serve
Place the Ratatouille in a large shallow bowl and crumble all the feta over it. Sprinkle with a choice of green herbs for colour; watercress, mint, parsley, corriander all work well.
Top with the puff pastry triangles.

Tips
Serve it in a vol-au-vent. Ensure that most of the liquid is evaporated otherwise it will get soggy. Fill it just before you want to serve it up and heat it for 3 minutes before serving to melt the cheese.
If you have fresh herbs, use oregano and thyme to substitute herbs de provence.


For more wonderful recipes click on

Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
And
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI