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Entries in lime (12)

Tuesday
May122015

halloumi and asparagus with lime and caper dressing

this is a much loved favourite that i make every year – fried halloumi slices dusted with seasoned flour (black pepper and smoked paprika are my favourites, don’t add salt though, as the cheese will already be salty), a zingy lime and herb dressing with capers for an extra kick plus gorgeous green asparagus. it’s great as a light meal or as  starter. try to eat it while the cheese is still warm so it has that lovely slightly melty texture.

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Sunday
Jul202014

hugo

i’d not heard about hugos until summer arrived in frankfurt. apparently this is a drink with an italian heritage but everywhere i go, i see it on the cocktail list, so it has obviously been enthusiastically adopted here in germany. it’s lovely and refreshing – a combination of sparkling wine and water plus elderflower and a hint of lime and mint.

to make your hugo, over ice, in a wine glass, pour 50ml sparkling water, 85 ml sparkling wine (we used a dry cava), 15ml elderflower syrup/cordial (we used bottle green) plus a slice of lime and a sprig of mint. stir and serve.

Sunday
Sep292013

coconut cavolo dal with lime

i bought my first cavolo nero of the season last week and was keen to try something new with it. old favourites include ribollita, various pasta dishes, pesto plus a lovely barley and pumpkin dish, all of which i am sure will be cooked in the coming weeks, as i tend to get obsessed with this leafy delight.

instead, i took inspiration from a red lentil, kale and coconut dish and cooked a pan of gently spiced coconut and cavolo nero dal. the quantities below are all approximate – you can increase any component if you want to emphasise particular flavours.

having said that, i don’t think the dish needs much, if any, tweaking - i had thought about adding spices at an early stage or finishing it with some fresh coriander leaves but don’t think either are needed. the final touch of lime zest and juice is well worth it though, as this gives a fresh zingy flavour which contrasts nicely with both the creamy coconut and lentil flavours as well as the green grassiness of the kale.

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Wednesday
Jul102013

coconut-lime pork tacos with black beans

 

we often have chilli with corn  tortillas or as quesadillas and it’s certainly the kind of food that appeals in the hot weather – a little something with rich spicy flavours and lots of fresh uncooked ingredients to balance it all out. i say this but actually this is comfort food for me in the depths of winter too – there must be some kind of magic afoot!

this was very different approach to the requisite “something with rich spicy flavours” – it’s a food 52 recipe which combines, in a beguiling way, pork, coconut, and spice. i used pieces of pork tenderloin instead of mince which was, i think, a nice way to make it a little more special.

the coconut adds a lovely richness without being obviously coconut – i was a bit worried about having a thai chilli-style filling for my tortilla! the pineapple juice apparently acts as a marinade, tenderising the meat. i’m not sure how much of an impact it had and am unsure if i’d use it again as i rarely have need for tinned pineapple – a slug of milk or just using the optional (not so optional, in my opinion) lime juice would probably do something similar, i think. the end result is very delicious and this is something we’ll be making again, not least given it freezes well.

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Thursday
Mar282013

apricot stone sour

this is a great drink for the cold, gloomy and seemingly never ending winter that we’re having – it has a fresh summeriness that hints of the long warm days that are yet to come.

mix 2 shots apricot brandy, ½ shot freshly squeezed orange juice, 1 shot freshly squeezed lime juice and ¼ shot sugar syrup. shake with ice, strain and garnish with a slice of apricot (if they are in season!).