Monday, 28 July 2014

Chocolate Mousse

Chocolate Mousse

The yummy French Patisserie by my friend and master chef Eric

Traditionally mousse is light in texture and is thickened with well beaten egg yolks;
A souffle is even lighter, almost air like, as less egg yolks are incorporated and many more egg whites folded in for the cloudy feel of this dessert. Souffles can be savoury too like a cheese pudding.
In this recipe the chocolate mousse is delightfully light because it has some egg white to fold in toward the very end. It is best served in small cups for it to chill and form. You may find that larger quantities and deep bowls of this delicious dessert may stay runny and leave you disappointed as there is no gelatine in the list of ingredients. 
Here I share my recipe with you to fill little chocolate cups of heaven as in the picture's' to help start off a magical feast for your next celebration!

36 pieces of chocolate cups
In a pan mix together 
1/2 cup cocoa
 1 cup cream
1/2 cup sugar
pinch of salt
Stir until thick for 15 minutes on a low flame. It should not boil but reach the boiling point.
In a bowl with an electric beater, beat 4 egg yolks until light fluffy and a pale golden yellow.
With the beater still on, pour in the hot chocolate ganache.
It will thicken the whole mousse and look glossy and shiny. Pour this back into the pan and reheat for 3 minutes on a very low flame.
Optionally add 1 tbsp of rum
Chill over an ice bath for 30 minutes
With clean beaters, beat 2 egg whites adding 2 tablespoons of sugar half way through the process. Beat till they form soft peaks. 
Fold these egg whites into the cooled chocolate mixture until well incorporated. 
Spoon into the  ready chocolate cups and chill.
Decorate and serve cold.

Use a few drops of the best vanilla essence available if you do not like Rum.
Ensure you use cream and eggs at room temperature
The taste of the mousse depends on the cocoa. Use the best available.
Cream must be full cream also known as whipping cream and not table cream or skimmed.
Do not overbeat the egg whites, they will dry out. Soft and glossy egg whites incorporate well. Check for soft peaks with the tip of a metal spoon or the end of the beater. The beaten egg white should form a trail or peak.

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Friday, 25 July 2014

Light Fluffy Scones

High Tea with Scones, Clotted Cream and Strawberry Jam

Light Fluffy Scones 
In a food processor pulse together 2 cups of flour, 1/4 cup sugar, 2 tsp baking powder+1 tsp baking soda,1 tsp salt, 2ozs/62 gms of salted delicious chilled butter. Tip it all in a bowl and add 2ozs/62 gms more of the chilled butter.

With your finger tips crumble it in very lightly, this gives the entire flour a chance to ‘’air’’ out; make a well and add inside the well little at a time while you take a metal butter knife and keep tipping the flour into the well bringing it all together slowly.

1 1/2 cups of warm liquid  made up of 1 cup buttermilk and 1/2 cup skim/1% milk; this may separate when warmed but does not matter.

It will be sticky and yeasty. Work quickly and spoon 18 scones over two baking trays. These trays should either be sprayed with oil,  lightly buttered or you can use a parchment paper.

Preheat oven to 425 degrees  and bake for 15 minutes. They will be a golden brown. Serve warm.


If you like crisp tops, leave them on a wire tray to cool. If you prefer soft tops cover them while cooling. You can freeze them after baking, but defrost thoroughly before reheating for a few minutes. They will remain fresh.  Serve with clotted cream and strawberry jam.


It is said that people from Devon like to smear their jam first and top it with clotted cream. While people from Cornwall, like to put their cream first and add a dollop of jam. Either way it is deliciously yummy with a pot of hot tea.

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Sunday, 20 July 2014



A Parsi cake with Persian roots. Made up of semolina, saffron and almonds it gets its moistness from yogurt. It is dense to the palate and simply delicious. Cardamom and nutmeg flavours it and the combination of whole wheat and white flour gives it the texture.

This is my mum's version of it. I proudly share it today with all of you since I have yet to eat a better Kumas anywhere in the world. She has been requested to bake this for weddings, baby showers, Navroze, tea parties and more. Everyone talks about it amongst her family and friends. Try it out for yourself. Eating it with a dollop of fresh cream skimmed from fresh milk gives it a heavenly taste. Try it with a slice of real cheddar cheese if you prefer. Both add a dimension of their own worth sampling.

Prepare a cake tin with butter and flour.
 9 inch X 13 inch rectangle  or 33cms X 49cms
10 inch /25.4cms round cake tin which is deep.

Mix thoroughly 
3/4th cup salted butter at room temperature
2 cups sugar

Add in  5 eggs at room temperature, one at a time

In a bowl sift together
1 cup wheat flour
1 cup semolina
3/4th cup flour
2 tsp baking powder
1 tsp salt

In a cup mix
1 1/2 cup yogurt which has been left out of the fridge for 24 hours
It should be sour and not fresh

Now with the machine beating on a gentle stir, add one third of the dry mix, 1/2 of the yogurt, repeat with the flour the rest of the yogurt and finish it off with the flour.
Allow to stir until smooth.

then add and fold in with a spatula
4 tsp ground cardamom powder
3 tsp grated nutmeg
2 tsp crushed saffron
3/4th cup chopped almonds; keep some of it aside for the top

Pour this mixture into the prepared pan. Sprinkle with the chopped almonds. Bake in a pre-heated oven of 350F or 180C degree for upto 1 hour or more until the toothpick comes out clear when tested.

Saffron is best kept in the refrigerator and can be easily crushed with the back of the spoon as it gets crisp which is an easier method. Alternately, you could boil the strands of saffron in a little warm water and then add it  to the cake.
If you don't have time to sour the yogurt, use 3/4th cup buttermilk and 3/4th cup yogurt to create the sourness. 
The watery part of the yogurt is great for this recipe, do not discard it.
Remember to sift both the flours.It helps make the cake lighter and fluffier and is a very necessary step.
Use coarse semolina and not fine if you can find it.
Almonds are with skin and whole. Roughly chop these leaving 1/3rd of it, more the larger pieces aside for the topping as in the picture.
If you are using a round cake pan it will take an extra 10-15 minutes as it may be deeper than the rectangle one.

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Friday, 4 July 2014

Pear Galette

Pear Galette

This is a wonderful simple dessert. 
Makes 12 Galettes
Sheet of rolled out puff pastry
6 small ripe juicy pears, peeled and cut in half
6 tsp sugar
200gms /7 ozs marzipan cut in 12 equal pieces
1 lemon

Cut 12 equal pieces from the rolled out pastry  
Very gently double up the edges of each up by rolling/folding it in ever so slightly
place one piece of marzipan and flatten it out by pressing it down
Place one half of the pear and gently slide a pointed sharp knife in thin slices. Press it down to fan it out.
Sprinkle with a squeeze of lemon juice and 1/2 tsp of sugar
Place in a baking sheet
Repeat with the rest. 
In a preheated oven of 400F or 200 C bake for 12 to 15 minutes until gently caramelized.
Serve warm with whipped cream, vanilla ice-cream or creme anglaise. 

Use a Turbinado Sugar, it leaves a crunch and caramelises nicely
Thaw the puff pastry for 24 hours in the refrigerator
Best served when warm

Wednesday, 25 June 2014

Chicken Farcha or Chicken In A Basket?

Chicken Farcha

The Bohri community is famous for its delicious Chicken Farcha. Freshly deep  fried in huge drums filled with gallons of oil at all wedding feasts its hard not to enjoy it fresh and crisp.
Parsis love Bohri food. It is probably the closest to our own both in flavour and spices. 
This is my version of the Farcha, a bit more "Parsi style" if you like!
The hesitation for most making this at home is the uncertainty of ensuring that the pieces of chicken get cooked quickly enough as it fries. This method I am sharing ensures it is always cooked through. The pieces of chicken used must be on the bone but skinless. Preferably use thigh and legs for perfect pieces. And breast meat should be cooked for a shorter period of time as in the Tips section below. It is delicious but alas only when it is hot off the pan and into the plate.

12 pieces of chicken legs
2 cups of water

Blend together, like a chutney
6 green chillies, roughly chopped
1 tsp ginger
1 tsp garlic
1 packed cup of fresh coriander 
1 tsp salt

In a bowl mix
1 cup of flour
1/2 cup of semolina
1/2 tsp chillie powder
1/2 tsp salt

In another bowl beat 
4 large eggs
4 tbsp cold water
pinch of salt

Oil and Karahai or wok for deep frying

In a pan add the chicken and the spice mix and the water. Bring it to a boil, lower the heat to medium and cook the chicken until it is cooked through about 30 minutes. The water should evaporate and what is left is the chicken and the paste.

Take each piece of chicken and roll it in the egg and then dredge it in the flour. Return it to the egg wash and immediately drop into the hot oil.

Keep a small wok or Karhai ready for oil  which is almost boiling. Lower the pieces of chicken in the fryer and let it brown, it will take 2 minutes. Turn it around on all sides. Do not put more than 3 pieces each time.
Turn it with a fork or a tong to keep it even.
Serve immediately, do not reheat.


If you prefer to use breast, you must either cook it separately or remove it in 15 minutes. Breast cooks in less than half the time and will become very dry.
Use a flatter pan to cook the chicken and turn it once or twice to ensure all of it is cooked evenly. In a deeper pot the pieces on the 'top' may remain uncooked.
The semolina is optional but gives a nice crunch to the batter. Chilli powder is also an optional ingredient which adds to the flavours of the batter.
Keep the oil clean; if reusing make sure to strain it.
Only start frying when oil is hot. When the oil has a wrinkle ripple you know it is ready.
By adding too many pieces of chicken at a time the oil temperature comes down rapidly and it spoils the batter from crisping up as it should.
Remove and lay on paper towels to drain the excess oil.

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Saturday, 21 June 2014

Mushroom Filo Cups

                          Mushroom Filo Cups

Cooking can be fun if you simply allow yourself to relax and enjoy it. Creating something without always worrying about the outcome can build confidence. It can only ever be so bad that while you sit round the  family dining table sharing the meal you just created everyone is having a good laugh at what may have gone south!

Filo cups were created  out of the blue and accidentally. I simply cut the sheets in half, brushed each paper thin filo sheet with melted butter, literally scrunched the sheet and pushed it into a buttered cup-cake or muffin  tray mould. Press down the centre and its done. Repeat with the rest of the tray.
Bake in a preheated oven of 400F/200C for 10 minutes until cooked through. When ready to serve, spoon in the filling preferably that has been warmed. Bake again for 3 minutes in the warm oven and serve immediately.

Makes 36 filo cups

For the Mushroom filling
2 lb chopped mushroom melange
4 tbsp salted butter
4 tbsp olive oil
1 tbsp flour
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 tsp freshly cracked melange of peppers 
6 tbsp cream
150 gms/5 ozs  Garlic cream cheese at room temperature
150 gms/5 ozs herb cream cheese at room temperature
Optional 4 tbsp cognac or sherry or port

In a pan heat the oil and butter.
Saute the mushrooms and sprinkle the salt and the flour all over.
Add the cream.  Mix well. Let it thicken. It must boil for a few minutes. 
Now cool and add the cheese. Mix well.  When ready to fill the cups; reheat lightly. Spoon into the filo cups  and reheat for 3 minutes. Serve warm.

Take 454 gms or 1 lb package of filo sheets, Thaw in the fridge for 24 hours.  Keep it moist on a damp towel while working with it. Work quickly as it dries and will start cracking.

Use a wonderful mix of fresh mushrooms. This is not a recipe for canned mushrooms.

You can use whole milk if you do not have cream.

It tastes best when warm.

For more ideas for filling filo cups with a lovely sweet one visit my Moroccan recipe book by simply clicking  this

Friday, 20 June 2014

Tamota Ma Gosh/ Tomato Stew With Lamb

Tomato Ma Gos or
Tomato Stew with Lamb

1 kg 2.2lb lamb in 1 1/2 inch pieces bone in
1 kg/2.2lbs fresh tomatoes blanched peeled and chopped
 2 medium potatoes peeled and cut into 1 1/2 inch pieces
3 medium finely chopped onions, fried golden brown in 3 tbsp oil
2 tsp crushed fresh garlic
2 tsp crushed fresh ginger
1 tsp chilli powder
1 1/2 tsp cummin powder
2 finely chopped green chillies
1 1/2 tsp salt
2 tbsp jaggery
1 cup water

Heat the oil and fry the onions, add all the spices, garlic and ginger pastes. Stir a couple of minutes and add the meat. Once it changes colour, add the tomatoes and a cup of water.
Cook for 45 minutes and add the potatoes and jaggery.
Cook for another 45 minutes until the meat and the potatoes are soft and well cooked. The water evaporated and it looks like a nice thick shiny stew. The tomatoes should be crushed to help this along with the back of your spoon.
Taste for sweetness and add more jaggery if you like.
Serve with warm chapati or naan.

Use chopped tomato cans if you prefer or whole peeled ones, but not crushed ones.
Brown sugar is a good substitute for jaggery but the sheen is different with jaggery.

Wednesday, 18 June 2014



This Indian vegetable is seasonal. It can be delicious if cooked properly. Not a popular dish with younger folk it needs to be spiced up with lots of trimmings as in the recipe below. I take this opportunity to thank my neighbour Baki aunty for sharing this recipe with me. I actually started enjoying this dish once I had this at her home. Although slightly tweaked it basically remains her recipe for which I am ever so grateful. 

1 kg/.2lbs flat paaprie beans, cleaned and washed
2 chopped onions raw
4-6 small baby white egg plants
2 small tomatoes
6 small potatoes, halved and unpeeled
1 large sweet potato thickly sliced
1 tbsp tomato paste
2 onions crisply fried and crushed
1 tsp each of ginger and garlic
1 whole garlic pod
½ tsp turmeric
1 tsp each of chillie powder, coriander powder
1 1/2tsp cumin powder,
1 tbsp  kashmiri paste
1 tsp salt

Prepare all the vegetables. Wash pat dry and cut into equal sized pieces.
In a large flat pan about 14 inch/35cms in diameter, layer with the paaprie beans, cover with raw onion pieces, baby aubergines/eggplants, tomatoes cut in big chunks, potatoes, sweet potatoes, fried onions and garlic pods.
Add 1 tsp of ginger and 1 tsp of garlic paste.
Now sprinkle it all over with safflo oil, salt, 1 tbsp of tomato paste, chillie powder, a pinch of turmeric, coriander powder, cumin powder, a tbsp of kashmiri masala paste.

Cover the lid and let it steam cook for 45 minutes.
To test poke the potato and test if soft and done.

Optionally  sprinkle with some fresh coriander leaves and a pinch of ajwan and steam 10 more minutes. Serve with hot chapattis.

The paaprie must be young a crisp. The sides must be peeled of the string. Larger ones tend to be tougher  with thicker strings. 

Add small meatballs if you wish toward the later part of the cooking. 

Do not mix this dish with a spoon only shake the pan to allow it to settle.

For more delicious Parsi recipes click

Saturday, 14 June 2014

Sweet Roulade/Swiss Roll

Sweet Roulade

Also referred to as a swiss roll this dessert is elegant and delicious. Originally filled with a layer of jam and rolled up, it is now available in every variation, with chocolate and cream marketed extensively. It is believed that the English based cookbooks had a swiss roll published as early as 1870's.  A roulade can be meringue or cake based while the 'swiss roll' only refers to a cake rolled with a thin layer of cream, chocolate or jam.

It can be fairly easy to make. The flavours are so fresh the perfect way to end a casual dinner on a balmy night.Try adding a creamy blue cheese; available in a variety of peach, apricot and other fruits it will take it up a notch. 

Prepare a large baking sheet, generally 15X 9 inches. Parchment paper, butter and flour will do the trick.
Preheat the oven to 400F/200C degrees.

4 large eggs at room temperature
1/2 tsp salt
3/4th cup sugar
1/2 cup twice sifted flour
  tsp baking powder
1/2 cup lemon juice
1/2 tsp lemon zest
 tsp vanilla

Beat the eggs till they are a pale lemon coloured, light and airy, tripled in volume. This will take a good 12-15 minutes by an electric beater. 
Lower the beater to stir, or stop and fold in with a  metal spoon by hand. First put half the dry ingredients, gently fold. Sprinkle the liquid. Fold. Add the remaining dry ingredients. Fold.
Pour into prepared baking sheet and bake for 15 to 18 minutes. Test with a skewer to make sure it is baked. The skewer should be clean. Do not overcook or it will be dry.

 Keep a tea towel spread out on your kitchen counter sprinkled with icing sugar or fine sugar.

Remove the ready roll and immediately turn it over on the towel, start from the edge of the towel. Lift the tray and peel the paper. Roll the cake starting from the edge closest to yourself. It will roll easily. Use the thumbs to push it from beneath the towel. Tuck in the sides of the tea towel and leave to cool and assemble until you need it.
Do not refrigerate.

250gms/8 ozs/1 cup mascarpone cheese at room temperature
1/2 cup passion fruit curd
1/2 cup lemon curd
1 tbsp limoncillo
pinch of salt

In a bowl beat the mascarpone cheese with a pinch of salt. Fold in the passionfruit and lemon curds. Add a dash of limoncillo.
It should be soft and fluffy.

Roll out the cake. Tip over all the filling and spread evenly. Roll the cake with the filling. Nudge gently and it will go back to rolling easily. keep it covered with the tea towel until you need to serve. 
Decorate it with some of the curd drizzling it all over.

For the more adventurous, add a 1/2 cup of a blue and fruity cream cheese. There are some available in apricot and peach. 
It is fine on its own, but you can serve it with mixed berries, nuts or even some melted chocolate.
Assemble only a couple of hours prior to serving as it dries up in the fridge and can melt if the weather is too hot.
Use only one kind of curd if you prefer.
Any left over extra curd can be applied to the cake in a thin layer before the filling.
Thin down the curd in the bottle to use as a drizzle. Use lemon juice or liqueur.
If you do not have Limoncillo, Gin is a brilliant substitute! Made from Juniper berries it is the fruitiest.
Add vanilla to the filling if you like.
If you don't feel brave enough to roll, make the cake in two 9 inch cake pans and layer them with the filling. Cover the top with your berries. Allow it to drip all over the sides. It looks amazing.
Use the same filling on a pavlova. It tastes and looks great.
Serve with berries.

Sunday, 8 June 2014

Fish Lasagne

Fish Lasagne

Lasagne a crowd pleaser always reminds you of minced meat and tomato sauce! Well this one has neither, is simple enough to make and tastes simply divine.
Pescetarians smile, someone finally gave you lots of thought!

Hot and Bubbling Fish Lasagne

There are 3 simple parts to it.

1kg/ 2.2lb Salmon fillet, skinless and boneless, cut into 2 inch chunks
3 sheets fresh pasta
6 1/2 cups milk, not skimmed
1/2 cup full cream
1/2 cup flour
1/2 cup salted butter
1 1/2  tsp salt
freshly cracked mixed peppercorns
freshly scraped nutmeg
6-8 tbsp finely chopped fresh herbs like dill and chives to taste
2 freshly grated garlic cloves + 1more
1/2 cup fresh parmesan cheese
2  cans  asparagus, drained

In a large pan make the bechamel sauce. Melt the butter, add the flour and mix to make a roux. Slowly add the milk stirring with a whisk until smooth and comes to a boil for 2 minutes. Add the freshly grated crushed garlic cloves,  the cream, the cheese and all the spices; salt, pepper, nutmeg, herbs. Once it is ready, toss  in the pieces of fish  allow it to cook for about 3 minutes and assemble.

Boil a flat pan of water, add olive oil and salt. Dip the fresh pasta sheet into it for exactly 60 seconds.
Keep this ready to alternate as you assemble the dish.


Rub a clove of garlic all over the pan.
Lay down one sheet of cooked pasta. Pour the sauce over, put another cooked sheet of pasta, lay out the asparagus and pour more sauce over. Repeat with the pasta and pour the rest of the sauce.Sprinkle with parmesan all over, dot with butter and bake for 40-45 minutes before serving.  Oven should be at 350F/180C. Serve hot. Best eaten warm.

Fresh Pasta comes in flavours of herbs like basil, spinach mixed herbs, spinach etc., Use one of them if you have access to it. Plain works fine too.

Once baked it should have a wonderful golden brown colour on top and be bubbling all over.
Do not reheat.

This freezes well and you can prepare it but not bake it. Cover it well with cling film and foil to prevent freezer burns. Defrost for 24 to 48 hours in the fridge. Bring it to room temperature and then bake for 45 minutes.