Gondhoraj Lebu Granola

Ever since I got my hands on a Gondhoraj Lebu, I haven’t been able to stop myself squeezing it on everything, calling aloud to anyone in the room (mostly to myself, I’m afraid) about its luscious brightness. Contrary to the pervasive notion, the fruit is not a very juicy one. Strength is often required to extract its juice, however, the tiniest drop can pep up the dullest, most insipid food.

This granola has a delicate flavour; it is scented with limes rather than tingling with it. I would highly recommend pairing it with a mango smoothie, but I’m aware the season is over and in that case, passion fruit or pineapple should work incredibly well too.

What you will need – (To fill a 2 litre jar)
  • Rolled oats⁣ – 3 cups
  • Cashews⁣ – 1 cup, chopped
  • Almonds or Walnuts – 1 cup⁣, chopped
  • Creamy Peanut butter – 1/2 cup
  • Honey – 1/2 cup
  • Gondhoraj Lebu juice – 1/4 cup (sub with lime juice)
  • Gondhoraj Lebu zest – 1 tablespoon (sub with lime zest)
  • Sea salt⁣ – 1/2 teaspoon
Method –
  • Preheat oven to 150°C
  • Mix oats and nuts in a large bowl, set aside.
  • In another bowl, combine peanut butter, honey, salt, gondhoraj lebu juice and zest. Whisk together to make a smooth, runny concoction.
  • Add this to the bowl of oats and nuts, use a wooden spoon or spatula to coat everything evenly.
  • Spread the mixture on a baking sheet and bake for 30-35 mins, stirring once midway.
  • Once crunchy golden, take the sheet out of the oven and allow to cool completely.

Storage notes –

Store in an airtight container for 3-4 weeks

If you make this recipe, you know the drill: Let me know!

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Passionfruit Curd

I thought I was going to exhaust the culinary possibilities of passion fruit but turns out I have great capacity for eating greedy, grateful spoonfuls of it; slurping away at the cuppy shells, sucking even the last droplet of juice left; I even licked a few of them if I may embarrassingly add.

The last few went into this gorgeous curd which is wonderful slathered on fresh bread (yes, even the ones with a hint of garlic). It is also exceptional dolloped over crumpets and pancakes or added to oat cups. The addition of brown sugar makes it duller in colour, but it is much more vibrant in flavour. If you want, by all mean, use caster sugar.

If you don’t have a passionfruit Santa in your life or can’t get hold of them, there’s nothing to stop you making this with grapefruit or lemon or orange.

What you will need – (for approx 300-350 ml curd)
  • Passionfruit – 10 + 1
  • Eggs – 2 large
  • Butter – 70 grams (cultured butter preferred)
  • Brown sugar – 60 grams (sub with caster sugar)
  • Cornstarch – 1.5 tablespoon (mix with 30 ml water)
Method –
  1. Add the pulp of 10 of the passionfruit into a processor and blitz for no more than 4-5 seconds, just enough to loosen the seeds. You don’t want to crazily blend them to mush. Strain into a bowl and set aside.
  2. In a bowl, beat the eggs and sugar together.
  3. In a heavy pan, melt the butter over a low flame. When melted, stir in the sugar-egg mixture, the passionfruit juice and cornstarch slurry.
  4. Keep cooking gently; stirring constantly. Don’t be tempted to increase the heat unless you want sweet scrambled eggs. until thickened.
  5. In about 6-8 mins the mixture will thicken into a curd like consistency. When it does, off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit.
  6. Let cool completely, pour into an airtight glass jar and refrigerate.

Storage notes –

Keeps in the fridge for a week.

If you make this recipe, you know the drill: Let me know!

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Aana’s Jewelled Soda Bread

When someone asked me for an easy bread recipe a few days ago, I picked up a dusty old journal of my mum’s – an assortment of recipes she unfailingly enjoyed. A cursory glance at my grandma’s soda bread recipe sent my eyes a-twinkling. I was transported back to the time when I would hurriedly run down the stairs, following the fruity fragrance of this bread emanating from the kitchen as my mum baked, often in the middle of the nights. I’d stare at the oven; cupping my hands around my face over, the oven door to catch a better view and then impatiently tear through the bread as soon as it was ready. All just to eat that first slice, warm, with a generous slathering of butter.

I must admit, though, this bread had almost completely evaporated from my memory.

And to rectify that I just had to make it.

Aana’s Jewelled Soda Bread Recipe

Storage notes –

Store in an airtight container for upto 4 days.

If you make this recipe, you know the drill: Let me know!

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Labneh Pancakes with Orange Blossom Syrup

Orange season is coming to an end and this, for me, is a good way of bidding farewell to the glorious fruit. By no means are these breakfast pancakes, they’re light, aromatic and dreamy puddings to be eaten after dinner in the garden to on balmy evenings. The pancakes are sodden with orange juice and the only adornment is a prolific sluicing of orange blossom syrup for its floral sharpness. ⁣

What you will need – (for 10 small pancakes)
  • Oat flour – 1/2 cup
  • Coconut Sugar – 2 teaspoons
  • Egg – 1 large
  • Butter – 1 tablespoon
  • Milk – 1/4 cup
  • Labneh – 2 tablespoons (sub with greek yogurt)
  • Baking powder – 1/2 teaspoon
  • Cardamom powder – 1 pinch

For the syrup –

  • Coconut Sugar – 3 tablespoons
  • Water – 1/4 cup
  • Juice of half a lemon
  • Orange blossom water – 2 teaspoons

For serving –

  • One handful of hulled pistachios and a squirt of fresh orange juice
Method –
  1. Start with the syrup, combine coconut sugar, water and lemon juice in a small saucepan.
  2. Swill the pan to help the sugar dissolve and when it does, reduce the heat and let it simmer for 5-7 mins.
  3. Once it turns syrupy, turn the heat off and stir in 2 teaspoons of orange blossom water.
    Set aside to cool.⁣
  4. For the pancakes, combine labneh and milk in a large bowl. Whisk to break down all the labneh lumps.
  5. Whisk in the egg and butter followed by all the dry ingredients. The mixture will stiffen into a thick, fluffy batter immediately.
  6. Use about 2 tablespoons of batter for 1 pancake and cook till golden brown on each side.⁣
  7. To serve, drizzle pancakes with cold syrup, add pistachios and a squirt of fresh orange juice.

Storage notes –

Pancakes can be made and kept warm for a couple of hours in the oven.
The syrup can be made in a bigger batch and stored in the refrigerator. Make sure to bring it to room temperature before serving.

If you make this recipe, you know the drill: Let me know!

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Çılbır – Poached eggs in garlicky yogurt sauce

Çılbır is typically enjoyed as a hot mezze but I admit I’ve throughly enjoyed it as lunch or a light supper as well. This is the perfect remedy for all your wistful complaining about cooking with only pantry staples. The addictive and easy combination of flavours will certainly confound and delight you. While you might find it a bit fiddly to poach eggs, I assure you you’ll find this culinary exercise immensely rewarding.

What you will need – (for 2 servings)
  1. Eggs – 4 large
  2. Greek Yogurt – 200 grams
  3. Dill leaves – finely chopped, 2-3 heaping tablespoons
    (Sub with fresh parsley or coriander)
  4. Butter – 40 grams
  5. Garlic – 1 large clove, grated
  6. Aleppo pepper flakes – 2 teaspoons (sub with Kashmiri chillis)
    (highly recommend you get some Aleppo flakes when the lockdown is lifted)
  7. Salt and pepper to taste
Method –
  • For the yogurt sauce –
    Into a bowl, add greek yogurt, garlic, dill, salt and pepper. Whisk this mix for 5 mins to make it light and fluffy. ⁣⁣⁣Set aside.
  • For the butter sauce –
    Melt butter gently in a small pan until it is just beginning to turn a hazelnutty brown, but make sure it’s not actually burning. You’ll notice a nutty smell emanating from the butter as well. Turn the heat off, then add a splash of olive oil and chilli flakes; it will foam up fierily. Set aside and let it become a beautiful red-orange colour. ⁣⁣⁣

    If using Kashmiri Chillis, dry roast them on a pan for 2 mins, let them rest for a few minutes, remove seeds and crush into flakes. The sweet heat and distinct lemoniness of Aleppo pepper is not easy to replicate, so get your hands on some when you can.
  • To poach the eggs –
    Crack an egg into a small bowl and set aside.
    Boil water in a saucepan, reduce heat to a simmer and use a spoon to create a whirlpool.
    You’re looking for a gentle whirlpool, not a violent hurricane.
    Gently slide egg into the water and poach for 3-4 mins.
    Remove with a slotted spoon onto a kitchen towel to let the excess water drain.⁣⁣⁣
    (Adding white vinegar to water helps coagulate the egg whites faster, I don’t do this often but I know many people who swear by it)
  • Finally, when serving, put some yogurt sauce in a bowl, place the poached eggs on top (two per person), drizzle them with the butter sauce and sprinkle chopped herbs. Serve with some lightly toasted crusty bread.

Storage notes –

It’s advisable to make all the three components just before eating. I’m afraid none of them store well.

If you make this recipe, you know the drill: Let me know!

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Chocolate Orange Granola

Breakfast is the time to be a little self-indulgent. And nothing spells monotony like packaged cereal. I love having a big jar of granola in the kitchen, to eat over yogurt for breakfast, or as is, grasped by the handful, any time I pass the jar. If you think granola is cereal with pretensions, then I’m afraid we can’t be friends anymore. ⁣

The actual making of it is incredibly easy; the only big deal here is the shopping. 

What you will need – (To fill a 2.5 litre jar)
  1. Rolled oats⁣ – 3 cups
  2. Sunflower/pumpkin seeds⁣ – 1 cup
  3. Almonds/walnuts – 1 cup⁣
  4. Dried fruit (apricots, cranberry, figs) – 1 cup⁣
  5. Zest of 1 orange⁣
  6. Runny honey (or golden syrup)⁣ – ½ cup
  7. Orange juice⁣ – ½ cup
  8. Unsweetened cocoa powder⁣ – ⅓ cup
  9. Lime juice⁣ – 1 tsp
  10. Vegetable oil⁣ – 3 tablespoons
  11. Sea salt⁣ – 1 teaspoon
Method –
  • Mix oats, seeds and nuts in a large bowl.
  • In another bowl, combine honey, orange juice, lime juice, cocoa powder, oil, orange zest and salt. Stir well to make a paste.
  • Add this paste to the bowl of oats and nuts and mix thoroughly.
  • Spread the mixture evenly on a baking sheet and bake at 150°C for 35-40 mins or till perfectly crunchy, stirring occasionally. ⁣
  • Once cooled, add in dried fruit and mix. ⁣

Storage notes –

Store in an airtight container for 3-4 weeks

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Fruit and Chia Pudding Parfait

It’s really hard to mess up recipes involving fruit and granola. I understand the texture of Chia seed pudding, isn’t for everyone. If the texture has disappointed you in the past, this time try blending it into a smooth and creamy pudding.

These parfaits make for a breakfast-on-the-go option, but let’s be real, you’re not going anywhere for the foreseeable future. These can also be enjoyed as a healthy snack or dessert as well.

What you will need – (4 servings)

For Chia Pudding

  • Chia seeds – 1/2 cup 
  • Coconut milk – 1/2 cup (full-fat )
  • Raw coconut sugar – 1/4 cup (adjust to taste)
  • Almond milk or dairy milk – 2 cups 
  • Vanilla extract – 1 teaspoon 
  • Salt – 1/4 teaspoon 

For Parfait

  • Granola – 1 1/2  – 2 cups (optional)
  • Fresh Kiwi – 2
  • Mango – 2
Method –

For Chia pudding –

  1. To a large bowl, add coconut milk, almond milk, and sugar. Stir until all the sugar is dissolved. Add remaining ingredients and mix well, then pour into an air-tight container and refrigerate for at least 4 hours to let it thicken.
    (You can blend the pudding after it has thickened if you prefer a creamy texture)

For assembling the parfait –

  1. Cut up the fruits however you like.
  2. Grab 4 large glasses of your choice.
  3. Alternate layers of of pudding, granola, and fruit in any order until full.
  4. Serve immediately.

Storage notes –

Stores well in the fridge up to 24 hours.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Whole Wheat Bagels

Making bagels at home can seem daunting, I know, I’ve been there. It does require some patience but i promise you it is worth your time. This bagel recipe produces wonderful chewy and delicious bagels with the toppings of your choice.

What you will need – (for 12 bagels)
  1. Warm water – 1 1/2 cups (and a little bit more, maybe)
  2. Active dry yeast – 2 1/4 teaspoons
  3. Whole wheat flour – 4 cups
  4. Pure maple syrup/honey – 2 tablespoons
  5. Salt – 2 teaspoons
  6. Sugar – 2 teaspoons
  7. Sesame seeds, poppy seeds or sea salt for topping (Optional)
Method –
  1. To a bowl of lukewarm water, add yeast and allow to dissolve completely. Set aside.
  2. Combine the flour, honey, salt and sugar in a large bowl. Pour in the yeast mixture, use a spoon or your hands to turn it into a shredded/couscous like texture.
    (If using a stand mixer with the dough hook attachment, mix on low for about 2 mins)
  3. Use a little more water if needed and knead till you get a smooth, stiff, elastic dough
    (For stand mixer, increase the speed to medium and continue mixing for about 8-9 minutes).
  4. Form the dough into a ball, coat with oil and place it in a large bowl. Cover the bowl with a damp towel and set it in a warm place for it to rise. This will take about 20 minutes.
  5. You’ll know it’s ready when it gets slightly larger and the dough slowly springs back when you press it with your finger. It won’t double in size!
  6. Preheat your oven to 220°C and place a rack in the middle.
  7. Fill up a large pot with water and bring it to a boil. Once boiling, reduce the heat to medium low so that the water is at a simmer. Cover the pot with a lid until you are ready to boil the bagels.
  8. Get a wire rack ready where you can place boiled bagels and allow excess water to drip. Also prepare a baking sheet lined with parchment paper.
  9. Turn the dough onto a dry surface and divide it evenly into 12 equal pieces. While you work with one of the 12 pieces, keep the rest covered with a damp towel so that it doesn’t get too dry.
  10. Roll each piece of dough into a 9 inch log. Then dampen the ends with a little water, overlap them by about 1 inch and press to join. Make sure the dough is securely joined together before placing the bagel on a plate or baking sheet. Cover the finished bagels with another damp towel and repeat the process with the remaining pieces of dough until you have 12 bagels.
  11. Once you have finished forming all of your bagels, boil them 3-4 at a time. Do this by placing them into the simmering water and let them cook on each side for about 30 seconds. They will sink to the bottom of the pot at first and slowly begin to rise in about a minute. Don’t forget to flip them over after 30 seconds!
  12. Remove the bagels with a fine-mesh strainer. Place the boiled bagels onto the wire drying rack and press your desired topping onto the top of the bagels while they are still wet. Continue this process until all of the bagels have been boiled and garnished with optional toppings.
  13. Place the bagels onto the parchment lined baking sheet about 1 inch apart and bake for 15 minutes. Then rotate the pans and continue baking the bagels until they are golden brown on top, about 10 more minutes.
  14. Remove the bagels from the oven and let them cool on a rack for at least 20 minutes so that the inside can finish cooking.

Storage notes –

Store in an airtight container for a week or freeze for up to a month

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Coconut Lime Banana Bread

Overripe, squishy, spotty bananas are just banana bread that you haven’t made yet. And since everyone seems to have over ripe bananas at the moment, I thought it’s the perfect time to add a slightly different banana bread recipe.

What you will need –
  1. Bananas – 4 medium, over-ripe
  2. Egg – 1 large
    (For Vegan option – mix 1 tablespoon flaxseed powder with 2.5 tablespoons of water)
  3. Light oil – 2 tablespoons (vegetable/canola)
  4. Light coconut milk – 1/2 cup
    (Sub with any other milk for non-coconut version)
  5. Zest of 1 lime
  6. Lime juice – 3 tablespoons
  7. All purpose flour – 1 cup 
  8. Whole wheat flour – 1/2 cup 
  9. Oat flour – 1/2 cup
  10. Baking powder – 1 teaspoon
  11. Baking soda – 1 teaspoon
  12. Salt – 1/4 tsp
  13. Honey – 1/2 cup (Adjust to taste)
Method –
  1. Preheat oven for 160°C.
  2. Mash together the 4 bananas in a large bowl.
  3. Whisk egg, oil, coconut milk, lime zest and juice, and honey (if you like your bread on the sweet side) into the mashed bananas. Set aside.
  4. In a separate bowl, mix together flours, baking powder, baking soda, and salt.
  5. Slowly mix wet ingredients into dry ingredients until completely incorporated.
  6. Grease a 9×5 loaf pan with oil/butter. Pour batter into pan. Slice a banana length-wise and top the batter (optional).
  7. Bake for 60-75 minutes or until a toothpick comes out clean from middle. Let cool on a rack before slicing.

Storage notes –

Once cooled, store in an airtight box in the fridge for up to 5 days.


If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Homemade Energy Bars

If you’re a snacker like me, it can be really tempting to reach for a packaged sweet or savoury snack for some mid-meal sustenance. We all crave a little something every now and then but it is often the most overlooked part of meal prepping and planning.

Snacks, most often, are packaged in wasteful plastic. The shiny interiors of your favourite snack bar or potato crisps is made my fusing aluminium and plastic together. This extremely thin fusion is hard to recycle because to separate them increases the cost multifold. When landfilled or incinerated, these bags pollute the environment and pose health risks to humans as well as wildlife. Food packaging is also the main source of the plastic pollution, often washes up on shores, clogs the ocean and is expected to exceed the weight of all fish by 2050 if we maintain the current rates.

Energy bars are extremely simple and easy to make at home. It’s no secret that knowing what goes into your food, especially if you cook it yourself, is a good step towards a balanced, healthy diet. And just because you make them at home doesn’t mean you have to miss out on interesting and fun options.

Fill your bellies, not garbage bins. Who’s with me?

What you will need –
  1. Old fashioned/Rolled oats – 3 cups
  2. Roasted almonds – 2 cups (roughly chopped)
  3. Dates – 1 heaping cup (approx 200 gms, use soft and fleshy varieties like medjool or deglet noor)
  4. Honey – 1/2 cup (sub with maple syrup/liquid jaggery to keep it vegan)
  5. Peanut butter – 1/2 cup (creamy, unsweetened)
  6. Salt – a generous pinch
  7. Seeds of choice – 6 teaspoons (optional)
  8. Dried fruit of choice – 2 tablespoons (optional)

Ideas for customisation –

Chocolate chips, vanilla, cinnamon, coffee, apple sauce, any kind of seeds, any kind of dried fruit- raisins, cranberries, apricot, etcetera

Method –
  1. Preheat the oven to 180°C. Add nuts and oats to a baking tray and roast until slightly golden brown, about 15-20 mins.
  2. Add dates to a food processor and process till you’re left with a doughy ball. (This should take only a few seconds).
    Do not add any water to the dates. A syrupy consistency will lead to a not-so-great taste. Ask me how I know.
  3. Add all ingredients except the date paste to a large mixing bowl and stir to combine.
  4. Add date paste to the mixing bowl a little at a time. Use a spatula to break it up and evenly disperse throughout the mix. Repeat till all date paste is added.
  5. Grease a 12×12-inch baking dish (or any flat bottomed dish) with a little oil. Transfer the mix to baking dish and roughly flatten with a spatula or the back of a spoon.
  6. Press down to make it uniformly flat. I like to use a sheet parchment paper and a flat bottomed bowl to really pack the bars, cause nobody likes a crumbly, fall apart energy bar.
  7. Pop the dish in the fridge to firm up for 30-45 minutes.
  8. Remove dish from the fridge and chop into 12 even bars.

Storage notes :

Put a parchment paper under each bar (yes, reuse the sheet you used before by cutting it into smaller pieces), stack the bars in an airtight container and store in the fridge for up to 5 days or in the freezer for up to a month. (But seriously, they’ll be devoured way before that)

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!