efore serving.
For lime-ginger curd: Whisk sugar, lime juice, egg yolks
In a large mixing bowl, stir the first 6 ingredients together until well blended.
Pour mixture into the freezer container of a 4-quart ice cream maker; freeze according to the manufacturer's directions.
Garnish each serving with fresh mint sprigs, thinly sliced lime wedges, or lime rind strips.
Refreshing Lemon Sherbet: substitute lemon rind for lime rind and fresh lemon juice for the lime juice; proceed as directed; garnish with mint sprig, thinly sliced lemon wedges, or lemon rind strips.
he hot pan and saute for 5-8 minutes, flipping occasionally
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
side and let them rest for 10 minutes.
Cook the
pread.
Put in oven for 10-12 minutes; broil on
boil. Boil, without stirring, for 1 min. Remove from heat
For the pastry, process flour, powdered
f prepared pan. Chill for 10 mins. Bake for 10 mins, or
To make lime leaf paste, combine all ingredients
For the pork patties, combine pork,
ook, covered, over low heat for 10 mins. Remove from heat
seasoning salt. Bake for 15 minutes and then chop
ngredients along with vanilla, lime zest and lime juice. Add eggs, 1
oat well. Refrigerate and marinate for about 3 hours or so
Add roughly chopped cookies, lime zest, lime juice and coconut. Press firmly
For the granita, combine 2 cups water, lime juice and sugar in medium
Refrigerate for 1 hour.
Measure out 2/3 cup lime juice
ntil creamy. Mix in the lime juice and zest.
In
br>Add eggs, buttermilk, butter, lime zest and vanilla to flour