It´s Lime Time

Discussion in 'Five Star Kitchen' started by sister herb, Jan 29, 2014.

  1. sister herb
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    Lime, Yoghurt and Olive Oil Cake

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    Prep time: 15 mins - Cook time: 45 mins - Total time: 1 hour
    Serves: 8


    Ingredients
    • Wet Ingredients
    • 1 cup whole full fat Greek yoghurt
    • 1/3 cup of olive oil
    • 1 cup caster sugar
    • zest of one lime
    • 1/4 cup lime juice
    • 2 eggs
    • Dry Ingredients
    • 1 3/4 cups of sifted plain flour
    • 1 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    1. Pre-heat your oven to 180 deg C / 360 F.
    2. Grease a 22cm springform baking tin (you can use olive oil).
    3. In one large bowl mix all the wet ingredients until well combined.
    4. In another separate bowl combine the flour, baking powder and salt.
    5. Pour the wet ingredients mixture into the flour and using a wooden spoon mix until just combined. Do not overwork the batter!
    6. Pour into the baking tin and cook for approx 45-50 mins. The cake is ready when it has browned on top and a skewer inserted into the centre comes out clean.
    7. Leave it to cool in the cake tin for five minutes and then invert it onto a cake cooler.
    8. Once cooled, sprinkle with sugared lime zest (combine one tablespoon of lime zest with two tbsps of sugar)
    Notes
    Use lemons if you can't find limes.

    Source: http://souvlakiforthesoul.com/2011/05/lime-yoghurt-and-olive-oil-cake
    Last edited: Jan 30, 2014
  2. sister herb
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    Lime Flowers

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    2 cups all-purpose flour, plus more for work surface
    1/2 teaspoon baking powder
    1/4 teaspoon coarse salt
    1 cup granulated sugar
    2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
    3/4 cup (1 1/2 sticks) unsalted butter, softened
    1 teaspoon pure vanilla extract
    Confectioners' sugar, for dusting

    Directions
    1. Sift together flour, baking powder, and salt into a large bowl; set aside.
    2. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
    3. On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
    4. Preheat oven to 325 degrees F / 160 C. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.
    5. Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.
    Source: http://www.marthastewart.com/343526/lime-flowers?czone=food/produce-guide-cnt/year-round-produce-recipes&gallery=274397&slide=343526&center=276955
    Last edited: Jan 30, 2014
  3. sister herb
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    Mint Lime Granita

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    • 1 cup sugar
    • 2 cups water
    • 5 mint leaves
    • 1/2 cup lime juice
    1. In a medium saucepan, combine water, mint leaves, and sugar. Turn heat to medium high and stir until sugar has dissolved. Continue to cook until mixture comes to a boil. Reduce to a simmer and cook for 5 minutes.
    2. Let mixture cool slightly then stir in lime juice. Pour mixture into glass baking dish and put in freezer.
    3. Every hour or so, scrape mixture with a fork, continuing until frozen, about three and a half hours.

    Note: simple, refreshing dessert is a great option if you want a frozen treat but don't have an ice cream maker.

    Source: http://www.seriouseats.com/recipes/2011/07/mint-lime-granita-recipe.html
  4. sister herb
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    Lime Coconut Truffles

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    1/3 cup plus 1 tbsp cream
    zest of one lime
    1 tbsp fresh-squeezed lime juice
    1.25 cup (9 ounces) chopped white chocolate (or chips)
    pinch salt
    1/2 stick (4 tbsp) butter, cut into small pieces
    1 cup shredded coconut


    Preparation:

    1. Combine the cream and the lime zest in a small saucepan over medium heat, and heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and cover the pan with a lid, allowing the cream to infuse for 20 minutes.
    2. While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.
    3. After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.
    4. Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
    5. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.
    6. While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor. It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.
    7. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered. Repeat with the remaining chocolate and coconut.
    8. These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week. For optimal taste and texture, bring them to room temperature before serving.

    Source: http://candy.about.com/od/trufflerecipes/r/limecoconuttruf.htm
  5. sister herb
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    Lemon Lime Olive Oil

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    Juice and zest from 1 lemon
    Juice and zest from 1 lime
    1/4 cup extra-virgin olive oil
    1/4 teaspoon sea salt
    1/4 teaspoon freshly ground white pepper


    Whisk all ingredients together in a large bowl; let stand 10 minutes before using.


    Source: http://www.marthastewart.com/340921/lemon-lime-olive-oil-dressing
  6. sister herb
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    Limeade

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    MAKES 1 jug limeade (8-10 cups)

    • 1 cup freshly squeezed lime juice (about 5 medium to large limes)
    • 7-8 cups water
    • 1 cup white sugar (or more to taste)
    • Optional: ice cubes / fresh fruit garnish
    Preparation:
    1. Squeeze the limes to make 1 cup lime juice, either by hand (slicing the limes into wedges and squeezing them), or by using a citrus juicer/press. Remove any small seeds you find.
    2. Pour the lime juice into a large jug, and add 7 cups water.
    3. Add the sugar and stir until dissolved.
    4. Taste-test the lime water, adding more sugar if you prefer it sweeter, or more water if you find the taste too strong or sharp. Set jug in the re-frigerator to chill for 2 hours, or until cold.
    5. Serve as is, or garnished with slices or wedges of lime, plus a few ice cubes if desired. ENJOY!

    Source: http://thaifood.about.com/od/thaidesserts/r/limeaderecipe.htm
  7. sister herb
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    Easy Lime Chicken

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    Ingredients
    • 2 lbs. chicken thighs (boneless or bone-in -- or you can also subsitute chicken breasts or legs)
    • 1/2 cup freshly-squeezed lime juice
    • 2 cloves garlic, minced
    • 1 Tbsp. worchestershire sauce
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 2 Tbsp. melted butter
    • zest of two limes
    • 1/2 cup chopped fresh cilantro
    • additional lime wedges (for garnish)
    Method
    Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.

    Preheat oven to 425 degrees F / 215 C and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter, and season with additional salt and pepper if desired. Bake for about 20 minutes, the remove and brush chicken with the reserved marinade. Bake for an additional 20-30 minutes, or until the chicken is cooked through and the juices run clear. (Baking times may shift for different types of chicken.) Remove and sprinkle chicken with lime zest and fresh cilantro.

    Serve over rice or quinoa garnished with lime wedges.

    Source: http://www.gimmesomeoven.com/easy-lime-chicken/
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  8. sister herb
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    Peach-Lime Sorbet

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    • 1 1/2 cups water
    • 2/3 cup sugar
    • 2 tablespoons light corn syrup
    • 1 pound fresh peaches or nectarines, halved and pitted
    • 1 teaspoon freshly grated lime zest
    • 6 tablespoons lime juice
    • 1/4 teaspoon salt

    1. Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
    2. Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
    3. Freeze the sorbet mixture in an ice cream maker, according to the manufacturer's directions. (Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)

    Makes:
    8 servings, 1/2 cup each (1 quart)
    Active Time: 30 minutes
    Total Time: 5 hours (including chilling & freezing time)


    Source: http://www.eatingwell.com/recipes/peach_lime_sorbet.html
  9. sister herb
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    Snap Pea Salad with Radish and Lime

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    • 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
    • 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
    • 3 tablespoons lime juice
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup chopped fresh cilantro
    • 1/4 teaspoon salt
    • Freshly ground pepper, to taste
    • 1 bunch radishes, trimmed and thinly sliced (about 10)

    1. Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
    2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

    Makes: 4 servings, about 1 cup each
    Active Time: 25 minutes
    Total Time: 40 minutes


    Source: http://www.eatingwell.com/recipes/snap_pea_salad_with_radish_lime.html
  10. sister herb
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    Lime-Honeydew Agua Fresca
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    Ingredients:

    Syrup -

    1/4 cup sugar
    1/4 cup water

    2 1/2 cups honeydew juice, from about 1 melon, pureed & strained
    1/4 cup fresh lime juice
    2 cups cold water
    Ice

    Directions:
    1. For the Syrup: place the sugar and water in a small bowl. Microwave for 30 seconds. Stir until the sugar dissolves.
    2. Stir the melon juice, lime juice, and syrup together in a pitcher. Stir in the water.
    3. Serve over ice! Garnish with melon balls or a slice of lime, if you'd like.

    Source: http://chipsthatpassinthenight.blogspot.fi/search/label/beverage

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