ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
sharp knife, remove rind from lime, leaving a small amount of
Mix lime and water; add sliced cucumbers.
Let stand 24 hours. Next day, pour water and lime off cucumbers.
Let cucumbers set in ice cold water for 4 hours.
Important: Change water every hour!
Mix vinegar, sugar, celery seed and salt together; put cucumbers in solution.
Leave overnight.
Cook next a.m.
Starting on high heat, bring to a boil; cut stove down to medium heat and boil for 45 minutes, stirring occasionally.
ondensed milk, egg yolks and lime juice. on low speed of
Put the sugar, chillies, ginger, lime zest, rum and honey into
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Heat oven to 350\u00b0F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
Cover and refrigerate about 1 hour or until set. Store in refrigerator.
To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and
ish sauce, lime juice (and zest), sugar, garlic and chilli in a
n a jar with the lime juice and sprinkle the salt
ine powder. Place ground spices, chilli, ginger, garlic, shallots, lemon grass
ombine chili, garlic, lime pickle, ginger root and lime zest in prep bowl
o make the chilli mayonnaise, whisk chilli, coirander and lime juice into mayonnaise
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
oasted burger buns with the lime and garlic mayonnaise and your
ounded 1/8 teaspoons of Pickle Crisp on top (if canning
inutes. Stir in cilantro and lime juice; fluff rice with a
To make the burnt chilli paste, heat the oil in
eftover water will make the pickle go 'off' very quickly.
queeze in 1 teaspoon of lime juice from one half of