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I love pecans so I invented this recipe with left over very soft and mushy bananas and some pecans. It was quite delicious! And lovely for the cold autumn nights with a cup of cocoa, while you Netflix and chill.

Banana Bread Loaf in Tin
Banana Bread Loaf in Tin

Banana Bread with Pecans

Prep Time 15 minutes
Cook Time 50 minutes
This is my banana bread recipe in which I have added pecans instead of walnuts.


  • 1 Loaf Tin Size 2 pounds
  • 1 Parchment paper


  • 140 grama Self-raising flour
  • 140 grams Butter (softened )
  • 2 Eggs (large)
  • 2 Very ripe bananas (mashed )
  • 140 gms Sugar
  • 1 tsp Baking powder
  • 50 grams Pecans (roughly chopped)


  • Heat oven to 180C/160C fan/gas 4.
  • Butter a 2lb loaf tin and line it with baking parchment.
  • Add sugar and butter together and mix throughly till creamy.
  • Add eggs and flour and mix thoroughly.
  • Add the baking powder, pecans and mix in the mashed bananas.
  • Pour the mixture into the tin and bake for 50 minutes or till cooked through.


Keep checking every 5 minutes after it has cooked for around 35 minutes. Test with skewer or knife by sticking it in the middle. If it comes out clean it is done!
Remove from oven and let it cool. Slice into 8 to 10 pieces.
Author: Saima Baig
Course: Dessert, Snack
Cuisine: baking
Keyword: bakery goods, baking, banana, bread, cake, loaf, pecans
Banana Bread Loaf
Banana Bread Loaf
Banana Bread Loaf with a slice cut off
Banana Bread Loaf with a slice cut off

This is the most simple recipe of home-made Gajar Ka Halwa. Very quick to make and delicious to have warm. And it is not even very heavy!

Gajar Ka Halwa


  • 500 gms carrots (grated)
  • 6 tbsp sugar (brown sugar gives the caramalised taste)
  • 1/2 cup whole milk
  • 3 tbsp ghee ((clarified butter))
  • 3 cloves
  • 3 green cardamom cloves


  • Put a non-stick pan on low heat and add ghee.
  • Add cloves and cardamoms to the melted ghee and fry until the cardamoms start getting dark.
  • Add the grated carrots and fry till the water from carrots evaporates.
  • Add sugar and milk.
  • Keep frying on high heat till the milk evaporates and the carrots are really soft.
  • Once all liquid disappears lower the heat and continue to fry until the ghee rises to the top.


And voila! Gajar ka halwa is ready to eat. You can sprinkle khoya on top or have it with a bit of clotted cream on the side. Delicious!
Author: Nadeem Ansari
Course: Dessert
Cuisine: Pakistani, South Asian
Keyword: carrots, gajar, halwa, sweet

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


  • 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


  • 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


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

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.


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





I love this daal! It is so simple and easy to make and it reminds me of travelling in Pakistan and eating at roadside cafes with lovely flat bread (naan).


Urad daal (split and dehusked black gram lentils): 150g

Onion: 1 medium

Ginger and garlic paste: 1 tablespoon each

Tomato paste: 4 tablespoons (you can also use tomatoes)

Cumin and Corriander powder: One teaspoon each

Chilli: 1 teaspoon (use according to your taste)

Turmeric: 1/4 teaspoon

Salt: to taste

Oli: for cooking

Ginger and Fresh Corriander for garnish

Soak your daal for at least 2 hours. I tend to soak mine for longer, so that it is very soft and quick to make.

Dice your onion and fry it till golden brown (I also added whole corriander seeds but this is entirely optional).

Onions being fried in oil

Mix you garlic/ginger paste, tomato paste and spices in a bowl. Add some water to make into a paste. Pour this mixture into your friend onions.

Cook till the oil has risen to the top.

Add your daal and cook for 3-5 minutes.

Add water, cover and cook on low heat till daal is soft and the water has mostly evaporated. It is entirely up to you what consistency you want. I like mine a little saucy but you can dry out the water completely as well.

Garnish with ginger cut into matchstick size, fresh corriander and lemon. Serve with flat bread (naan). Enjoy!

Daal cooked Pakistani style by Wise Women Recipes blog
Daal cooked Pakistani style by Wise Women Recipes blog



Easy to Make Challah Bread

Servings 1 loaf
Challah recipe that I love. My modification is that I swap out the all purpose flour with bread flour. It makes all the difference.


  • Mixer
  • Mixing bowl
  • Knife
  • Baking sheet
  • Parchment paper


  • 1 cup water (luke warm)
  • 2 tsp yeast (active dry or instant)
  • 4 cups flour (all purpose or bread flour)
  • 2 tsp salt
  • 1/4 cup sugar (granulated)
  • 2 eggs (large)
  • 1 egg yolk (save the egg white for the egg wash)
  • 1/4 cup vegetable oil (you can substitute melted butter )


  • Mix the yeast in water and a pinch of sugar. Stand for 5 to 10 minutes till froth appears on top.
  • Mix flour, salt and sugar in a mixer or by hand.
  • Make a well at the center of the dry ingredient mix and add eggs, yolk and oil. Whisk to form a slurry.
  • Pour the yeast mixture into the slurry and mix with a wooden spoon or rubber spatula to make a dough. Knead the dough for 6-8 minutes in mixer or 10 minutes by hand till it can form and hold a ball shape.
  • Place the dough in a warm area for 11/2 to 2 hours till it rises and doubles
  • Divide the dough into 3 pieces and roll into ropes. Gather and squeeze the ropes together at the top and braid together.
  • Line a baking sheet with parchment paper, place the loaf in it and sprinkle with flour. Cover with towel, and rest for 1 hour, till it has risen.
  • Brush the dough with a mixture of egg-white& water. Pre-heat the oven 350F (175C)
  • Bake for 30 to 35 minutes until golden brown. Cool the challah.


Braided Challah Dough
You can wrap the challah tightly in plastic wrap and store at room temperature for up to 5 days.
This recipe has been adapted from Emma Christiansen's recipe on thekitchn.com
Author: Perrine Punwani-Blum
Course: Side Dish
Keyword: bread, challah, high holidays, jewish bread


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