ntil combined.
Beat in lime juice and egg.
Beat
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
Squeeze the lime juice into the mixing bowl,
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
Place dried shrimp in a mortar and, using a pestle, pound
* Put the garlic, sugar, chilies and garlic into a mortar and pound until well blended.
* Add the lime segments and pound again until the mixture is as smooth as possible.
* Stir in the fish sauce. If you like, you can use a small food processor instead of a pestle and mortar.
* This sauce will be good for 10 days in an airtight container in the refrigerator.
br>Crush the saffron in mortar and pestle.
Add crushed
Place the lime leaves, garlic, chili pepper, galangal,
salt and peppercorns, using a mortar and pestle or use food
ombine chili, garlic, lime pickle, ginger root and lime zest in prep
eat: the sugar, butter, eggs, & lime juice, whisking until a mark
or later. Also save the lime leaves if you have them
ugar, soy sauce, shallots, garlic, lime peel and juice, and hot
Wash and drain bag of salad. Toss with first 5 ingredients. Peel and puree kiwi in food processor until liquid. Pour into small mixing bowl through sieve and press pulp to extract juice ( I used the pestle from my mortar to press pulp). Squeez juice from lime into kiwi juice and whisk in olive oil. Drizzle sparingly over salad.
eppers and salt in a mortar and crush them with the