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Saima Baig

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How can you possibly go wrong with this vegetarian recipe. It has beans and eggs, with some mushrooms thrown in and is the easiest thing to make. I usually have it on my vegetarian nights and I have refined the original recipe that I got from Good Foods.

Beans and Eggs Bake

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
A quick and easy vegetarian recipe

Equipment

  • 1 large frying pan

Ingredients

  • 1 tin cannellini or red beans (400 gms approx. )
  • 250 gms mushrooms (any kind that you prefer)
  • 2 tbsp olive oil
  • 50 gms creme fraiche (full fat or reduced fat )
  • 1 clove garlic (sliced)
  • 1 tbsp dried tarragon (you can also use 1/2 bunch of fresh tarragon, finely chopped)
  • 1 onion (finely chopped)
  • 1 green chilli (chopped (optional))
  • salt and pepper (to taste)

Instructions 

  • In a large frying pan, fry the chopped onion in the olive oil.
  • Add the mushrooms and green chilli to the onions and fry for 5 to 10 minutes till mushrooms are golden.
    Sliced mushrooms and chopped onion frying in a pan
  • Add the garlic and fry for about 30 seconds
  • Add the beans (with some of the brine from the tin), tarragon, creme fraiche, salt and pepper and stir for a minute or so.
    Beans, mushrooms, creme fraiche, onions and tarragon in a frying pan. Wise Women Recipes
  • Make two dips in the mixture with the back of a ladle and break in one egg in each of the dips. Cover the pan and cook for 5 to 8 minutes till the eggs look poached but the yokes are still runny.
    Two eggs on a mixture of beans, mushrooms, tarragon, creme fraiche fried in a pan. Wise Women Recipes
  • Serve with a slice of break of your choice.

Notes

I like to use sliced french bread that I have buttered and rubbed with garlic. 
Author: Saima Baig
Course: Dinner, lunch, Main Course
Cuisine: Vegetarian
Keyword: beans, easy, eggs, mushrooms, quick

I love this vegetarian all in one dish. These are mooli parathas (flatbread stuffed with white raddish) and I love having them with mint chutney, pickles or just plain yogurt.

I have used regular wheat flour for this but you can also use gluten free flour.

Mooli parathas

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people

Equipment

  • 1 large frying pan or skillet

Ingredients

  • 2 large moolies ((raddishes))
  • 1 tbsp whole coriander
  • 1 tbsp whole cumin
  • 1 tbsp red chilli
  • fresh coriander
  • salt to taste
  • 2 cups whole wheat flour
  • vegetable oil
  • water (to make dough)

Instructions 

  • Put the flour in a bowl with a pinch of salt and slowly add water, continuously mixing it to make dough.
  • Keep kneading the flour for about 5 minutes. The consistency should be such that you can make it into dough balls. Keep it aside.
  • Grate the raddishes and then squeeze the excess water out using your hands. This is very important as the water will make the parathas disintegrate if it is not taken out.
    Grated white raddish or mooli
  • Add cumin, coriander, chilli, salt and fresh coriander to the squeezed out raddishes and mix well.
    Grated white raddishes with whole cumin, whole coriander, salt and chilli
  • Divide the dough into four portions and using a rolling pin, roll out the dough balls into circles.
    Dough balls
  • Place one piece of rolled out dough on the counter. Place a large scoop of raddish mixture on top and then place another piece of rolled out dough on top of that. Using your fingers pinch the sides of the two so that they are closed.
    Rolled out dough with mooli mixture on top.
  • Roll out the parathas slowly till they are about 6 inches in diametre.
    Rolled out paratha with mooli mixture in the middle.
  • Sprinkle some oil on the frying pan and then place the paratha on the oil. Cook on both sides till light brown.
    Mooli paratha
  • Take it off the frying pan and serve with mango pickles, mint chutney or yogurt.
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Pakistani
Keyword: desi, flatbread, paratha

This is a brilliant, quick and easy chicken recipe. You can have this with rice or with cousous.

Chicken Pomegranate

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Easy to make chicken pomegranate recipe

Ingredients

  • 600 g chicken mini fillets (breast or thighs)
  • 1/2 pomegranate ((or about 100 g seeds))
  • 200 ml pomegranate juice (unsweetened)
  • 1 chicken stock cube
  • 1 large red onion (thinly sliced)
  • 2 tbsp harissa powder
  • 1 tbsp oil

Instructions 

  • Add oil to a large frying pan.
  • Add onion to the oil and fry till it softens. Put to one side.
  • Cut chicken into mini fillets.
  • Add chicken to the same pan and brown on all sides.
  • Pour in the pomegranate juice, add the harissa powder, add the fried onions, stock cube and season with salt and pepper.
    Chicken being cooked with pomegranate and onions in pomegranate juice by Wise Women Recipes.
  • Simmer for 10 to 15 minutes till the sauce has thickened. Sprinkle some of the pomegranate seeds heat through.
    Chicken being cooked with pomegranate and onions in pomegranate juice by Wise Women Recipes.
  • Sprinkle remaining pomegranate seeds.
    Chicken being cooked with pomegranate and onions in pomegranate juice by Wise Women Recipes.
  • Serve with pilaf rice.
    Chicken pomegranate with pilaf rice by Wise Women Recipes

Notes

This recipe has become one of our favourites in the winter months. We love the combination of pomegranate juice and harissa powder. Plus it is extremely quick and easy to make. 
For the pilaf rice, I just brown some onions and cumin and then add the rice with water in the rice cooker. You can also add some food colouring after the rice has cooked if you want that yellow colour. Let the rice steam for a couple of minutes after adding the colouring and then mix through. 
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Middle Eastern, Moroccan, Persian
Keyword: chicken, curry, pomegranate

This is an amazing Chicken Provencal with Olives and Capers recipe, which is quick to make and can be served with bread or rice. You can also add tomatoes or any other vegetable that you fancy. The easiest thing to do is to get dried French herbs or alternatively you can use fresh or dried basil, oregano, thyme, marjoram, tarragon and lavender. You can use any crisp white wine. I like to use Chardonnay.

This recipe uses four chicken thighs for two people and the rest of the ingredients are according to that. If you want to increase the serving size just increase the ingredients too.

It goes very well with bread but you can also serve with rice or even couscous. Lovely for those cold winter evenings.

Chicken Provencal

Prep Time 15 minutes
Cook Time 1 hour
Resting time 5 minutes
Total Time 1 hour 20 minutes
Servings 2 people
A lovely french dish made with french herbs

Equipment

  • 1 Skillet
  • 1 Oven proof dish

Ingredients

  • 4 pieces Chicken thighs (Skin on)
  • 1 Onion (Cut into quarters)
  • 2 tbsp Capers
  • 3 tbsp Green Olives
  • 1 Lemon (Cut into quarters)
  • 4 cloves Garlic
  • 1 cup White wine (200 ml)
  • 2 tbsp Olive oil
  • 1 tbsp French herbs (Or you can separately add basil, oregano, thyme, marjoram. Instead of marjoram I added tarragon. )
  • Salt and pepper (To taste )

Instructions 

  • Season chicken thighs with salt and pepper.
  • Put oil in the skillet and place the chicken thighs, skin side down. Fry till brown and skin has rendered (around 8 to 10 minutes). Turn the thighs over and fry on the other side for a few minutes.
  • Put the chicken thighs in the over proof dish, skin side up
  • Add the juices from the skillet.
  • Add white wine, herbs, quarterd onions (or you can use shallots), olives, capers, quartered lemon and garlic cloves. Add more salt and pepper if needed.
    Four Chicken thighs skin side up with capers, olives, onion, garlic and lemon for Chicken Provencal recipe by Wise Women Recipes
  • Place in the centre of a pre-heated oven (200 C or app 400 F) for one hour.
  • Remove from oven after one hour and cool for 5 minutes.
    Chicken Provencal by Wise Women Recipes
  • Serve with sour dough or french bread.
    Chicken Provencal with olives, capers and onions
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: French
Keyword: dinner recipe, French, Provence

A few months ago one of us and her family got Covid. They are all fine now but because she lost all sense of taste, eating was not so much fun. Being a vegetarian, she rustled up all the good vegies and grains she could find and this is what her Covid breakfast looked like! Delicious!

Reilly's Covid Breakfast
Reilly’s Covid Breakfast

And then another one of us, who is also vegetarian made these delicious looking carrot hot dogs! You can find the recipe here

Vegetrian hot dog made with carrot
Vegetrian hot dog made with carrot by Kristen Welsh Unwala

 

We have a plum tree in our garden and every summer we get a lot of plums. This year I decided to make plum jam. It is very easy recipe, only four ingredients: plums, water, lemon and sugar. I had 4kg of plums, if you are using a lesser amount adjust the other ingredients accordingly. I used less sugar and added 1 1/2 kg of sugar to 4 kg of plums. However, generally recipes call for 1 1/2 kg of sugar for 2kg of plums (3/4 amount of sugar for the amount of plums if your plums are ripe and sweet). This is entirely up to you. 

It is important to sterlise your jars. Use glass jars with airtight lids. You can use recycled or new jars. Wash the jars thoroughly with soap and warm water. Then place the jars on a baking tray and place the tray in a 130 Degrees C (270F) pre-heated oven. Heat for at least 20 minutes. Let them cool. If the jars have rubber in the lids, do not put that in the oven. Boil the lids and/or rubber seals separately.

Plum Jam

Prep Time 30 minutes
Cook Time 1 hour 30 minutes

Equipment

  • Large and wide Saucepan or pot
  • 2 saucers
  • Glass jars
  • Wooden spoon

Ingredients

  • 4 kg plums (remove stones )
  • kg granulated sugar
  • 1/2 lemon (juice)
  • 250 ml water

Instructions 

  • Place two saucers in the freezer to test the jam later.
  • Use ripe, jucy and undamaged plums. Wash them thoroughly.
    Ripe plums in a blue bowl. Wise Women Recipes
  • Cut the plums in half and remove the stone/pits. Leave the skin because it has pectin that is useful for the jam to set.
  • Place the halved/pitted plums in a wide saucepan or pot. Add water. Bring them to a simmer over a low heat. Use a wooden spoon to stir occasionally.
    Simmering plums in a saucepan to make plum jam. Wise Women Recipes
  • Cover the pot and cook for 20-30 minutes until the plums are soft and start breaking down. The time will depend on the amount of plums and pan.
  • If you want to have a smooth jam, take the pot off the heat and then blend with a hand blender. Put the pot back on the stove. (I like chunky jam so I did not do this.)
  • Add the sugar and lemon juice. Keep stirring till the sugar dissolves.
  • Increase the heat and bring to a rolling boil. Keep stirring. Keep on the rolling boil for about 10 minutes. The plums should have broken down and your jam should be thicker now. Take it off the heat once it looks like it has reached the setting point (this also depends on the amount of plums, the pan and the heat applied - could be 5- 10 minutes)
  • If there is scum on the jam, add a knob of butter and mix. This will remove the scum.
  • Take the saucer out of the freezer and put some jam on it. Once it cools down push it gently with your finger. If it wrinkles (even a little bit), the jam is ready. If it doesn't wrinkle and remains liquid, put the pot back on the heat and cook for another 5-10 minutes or so. Check it on the second saucer.
    You can also use a sugar thermometer to check if the jam is done, which should be at 104C or 220F.
  • Let it the jam stand in the pan for about 10 minutes to allow the fruit to settle. Then stir the jam, mixing thoroughly and then ladle it into the sterilised jars. It will be hot so be careful.
  • Close the lids and keep the jars aside for at least 24 hours to allow the jam to set.
    Homemade plum jam in glass jars. Wise Women Recipes
  • Keep the jars in a cool dark place. When you open a jar to use the jam, store it in the refrigerator afterwards.
    Homemade Plum Jam in Glass Jars.

Notes

The best suggestion I can give you is to use your intuition as far as the timing is concerned. If jam is too liquidy, cook it for longer. I also cheated and did not remove the stones since I don't mind picking out the stones when using the jam. 
I have stored the jam in large jars and will dish it out into smaller jars for use. 
Author: Saima Baig
Course: Breakfast, Side Dish
Keyword: condiment, jam, plums, preserves

 

Chicken and Chicpeas Curry

Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people

Equipment

  • Large Pot

Ingredients

  • 1 kg chicken (pieces )
  • 500 gms chickpeas ((approximately 2 tins))
  • 1 onion (medium sized, chopped )
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • 1 tsp coriander poweder
  • 1 tsp chilli powder
  • salt (to taste)
  • vegetable oil (for cooking)
  • fresh coriander (for garnish)
  • whole green chillies (for garnish)

Instructions 

  • Heat up oil, add chopped onions and fry till they are golden brown
  • Add garlic and ginger paste and fry together for a couple of minutes
    Garlic and Ginger Paste - Wise Women Recipes
  • Drain the chickpeas from the tin and run them through water
  • Add chicken and fry for a few minutes
  • Add chilli, salt, and coriander powder. Add some water and cook together till oil is released.
    Chilli powder and coriander powder- Wise Women Recipes
  • Add the tinned chickpeas to the mixture and some water. Cook for a about 5 minutes or so. Make sure to add enough water so that you end up with a gravy but not to much that the dish is watery.
  • Check to see that the chicken is completely cooked through
  • Dish out and garnish with fresh coriander leaves and whole chillies
    Coriander and Whole Green Chillies - Wise Women Recipes

Notes

  1. If using dry chickpeas and not tinned ones, make sure to soak them for 24 hours before cooking.
  2. If using dry chickpeas, add them when the chicken is only half cooked. Then add some water and cook the two together till the chicken is cooked and chickpeas are completely soft. Add enough water when cooking to end up with a gravy-like mixture.  
  3. Serve with rice or naan or roti (flat bread). 
Chicken and Chickpeas Curry by Wise Women Recipes
Chicken and Chickpeas Curry by Wise Women Recipes
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Indian, Pakistani, South Asian
Keyword: curry

I know this is becoming more of a Pakistani/Indian website but really that is not the case. It’s just that we have been cooking desi dishes more at the moment. I will definitely add dishes from other regions as well soon.

This is another quick one and one of my favourites because it’s got two of my favourite ingredients: eggs and potatoes. My mom used to make it as a quick dinner dish and we all loved it as children. And as adults!

Ingredients

Oil (for cooking)

Eggs (4)

Potatoes (500gms)

Nigella Seeds (one teaspoon)

Cumin seeds (1/2 teaspoon)

Chilli (one teaspoon)

Fresh coriander (stalks and leaves)

Salt to taste

Heat oil in a pan and add nigella seeds and cumin seeds to it. Fry them till they start popping.

Finely chop up coriander stalks, add them to the oil and fry them for about half a minute.

Add potatoes, salt and chilli and fry them. Keep adding small amounts of water to prevent burning.

Keep cooking till potatoes are soft.

Beat the eggs in a bowl and add them to the potatoes while stirring, so the eggs don’t clump.

The eggs will not take very long to cook, so make sure you don’t over cook them.

Dish it out and sprinkle chopped coriander leaves.

This is a great dish for brunch, with parathas (fried flat bread) or for a quick evening meal. You can even have it with toast!.

Enjoy!

Eggs and potato Pakistani dish. Posted by Wise Women Recipes
Eggs and potato Pakistani dish. Posted by Wise Women Recipes

 

Another quick and easy recipe. I make this whenever I don’t have a lot of time in the evening to cook. Even though it is quick, it is still full of flavour and nutrition because fresh ingredients are used.

Crispy Beef

Ingredients: beef strips (I used a ribeye steak and cut it into strips), sesame seeds, cornflour (enough to coat the beef), baking soda (a pinch), soy sauce, garlic and ginger (you can use paste or chopped)

Put the beef into a bowl and add soy sauce, ginger, garlic, cornflour, baking soda and mix. Leave aside for at least an hour but longer if you can. Just before cooking, add the sesame seeds.

Stir fry the beef till it is cooked and crispy (you can also deep fry it).

Stir fried noodles and vegetable

Take whatever vegetables you have, such as mushrooms, carrots, leafy greens, bok choy, cabbage etc. Stir fry them quickly, adding soy sauce, sesame oil, fish oil, rice vinegar and a tiny bit of brown sugar.

Alternatively, you can use whatever sauces you might have lying around, such as hoisin sauce or sweet teriyake sauce but do add soy sauce.

I also add copious amounts of chilli, as I like my food to be hot but this is entirely optional.

After a couple of minutes of frying, add your cooked egg noodles.

Stir together for a couple of minutes.

Add the crispy beef and just mix once.

Dish out and sprinkle spring onions on top.

Enjoy!

Crispy beef and noodle stir fry
Crispy beef and noodle stir fry

 

 

 

 

This is one of our favourite weekend dishes. Absolutely delicious and goes great with naan (flat bread) or even rice. Because it requires a lot of frying, we get the lamb cut into small pieces (with bones). You can of course make it with boneless lamb too and it works just as well.

Enjoy!

Lamb Fry

Cook Time 1 hour 30 minutes
Servings 4 people
A great lamb dish with very few spices

Equipment

  • Wok

Ingredients

  • 1 kg lamb
  • 1 tbsp chilli
  • 1 tbsp corriandar powder
  • 1 tsp cumin powder
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp corriandar seeds
  • 2 tbsp yogurt
  • salt (tp taste)
  • vegetable oil (for cooking)
  • ginger (cut in to matchsticks for garnish)
  • green chilli (for garnish)
  • fresh corriandar leaves (for garnish)

Instructions 

  • Heat oil in a wok and add cumin and corriandar seeds to the oil
  • Once the seeds start sputtering add lamb and fry for 20 minutes. Add drops of water if needed
  • Add salt and keep on frying, adding water when needed
  • Add all the spices, ginger and garlic paste and keep on frying
  • Add yogurt and keep on frying till the yogurt disappears, meat is tender and oil rises to the top
  • Your dish is ready. Serve with flat bread or rice
Author: Saima Baig
Course: Main Course
Cuisine: Indian, Pakistani, South Asian
Keyword: curry, Indian, lamb, Pakistani, South Asian
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