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Entries in lime (14)

Monday
Aug102015

chipotle chicken with chorizo rice and lime yoghurt

this meal was inspired by a recipe in my new diana henry book a bird in the hand, every uses chicken in every recipe. as is the case with so many diana henry recipes, this is a dish with bold flavours used in exciting ways – the chicken is marinated with spicy chipotle paste and lime juice; the brown rice has sweetness from roasted tomatoes, chorizo and slow-cooked red peppers and spring onions; the avocado and yoghurt flecked with lime zest add freshness.

while this is based on diana henry’s recipe, it is also quite different - i left my chicken on the bone and roasted it rather than frying, which meant that i could just add my halved tomatoes to the roasting dish and allow them to pick up the chicken-chipotle flavours, rather than basting them with a separate harissa and balsamic dressing - having said that, it is a great way to cook tomatoes and boost their flavour; i’ve been using this technique (which was in an earlier book of hers) for many years now and still love their flavour and versatility.

nor did i use the quinoa suggested in the recipe, preferring brown rice; the slow-cooked red pepper and spring onions were also variations on the original, which used spinach and left the spring onions raw. greek yoghurt instead of crème fraiche was the final change, but a much more inconsequential one.

despite all of this, the deliciousness of the meals was very much a testament to the original recipe and i’m looking forward to exploring the book further.

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Saturday
Jul182015

last word

the weather in frankfurt has been glorious over the past month – temperatures of 35c and higher plus plenty of sunshine. as a result we’ve been eating lots of salads and drinking lots of water.

however, one evening this week this is what we sipped – a nicely balanced herbal tangy last word. 1 shot gin, 2/3 of a shot green chartreuse, 2/3 of a shot maraschino liqueur and 2/3 of a shot of lime juice shaken with ice and then strained into a chilled glass. garnish with a lime twist and a maraschino cherry. discard the lime twist before serving.

i love the colours - it reminds me of a watermelon.

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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