Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: obbie on February 08, 2011, 09:05:48 am
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:)Limes
last week i had lemons,
now heaps of limes. (kilos and more)
i thought lime butter, lime cakes,
any more ideas.
thankyou.
Robyn
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I'm jealous - limes and lemons are quite expensive here so I tend to only buy a few at a time..
Howzabout lime pickle? - there's a recipe in the Indian cookbook for it.
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I made lime Jam for Xmas pressies last year. Needs sme lemon and water as it set very easily. The Belgium Lemon Tea Cake that I posted would be very nice made with limes.
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You reminded me that I have a few limes in the fridge that I need to use as well. So, I went hunting...
I am going to try this Lime & Coconut Icecream with Lime Syrup - it will convert to TMX well.
http://www.taste.com.au/recipes/18450/lime+coconut+ice+cream (http://www.taste.com.au/recipes/18450/lime+coconut+ice+cream)
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ooh we love limes and didn't get any this year.
Lime sorbet
Fish dishes marinated in lime (I did squid yesterday in a lovely lime marinade)
Thai dishes - chicken
A batch of Thai dipping sauce
I guess you could just juice loads and freeze the juice.
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Lime daiquiri http://allrecipes.com.au/recipe/5026/lime-daiquiri.aspx
Key Lime Pie http://thermomixrecipes.blogspot.com/2010/02/key-lime-pie.html
Lime & Macadamia Fudge http://www.forumthermomix.com/index.php?topic=1288.0
Glazed Kiwi & Lime Tart http://www.forumthermomix.com/index.php?topic=3036.0
Obbie, you've had a box of limes before (lucky you) so you might want to refresh yourself with the answers as well as getting some new ones on this thread. http://www.forumthermomix.com/index.php?topic=3138.0
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Lucky you. I rarely get limes. Perhaps I should put in a tree.
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Oh I love limes!
I'd take the skins off and freeze that, then juice and freeze that too!
But, I'd also make Lime Marmalade. I just adore Rose's Lime Marmalade.
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The traditional lemonade made with limes is delish ;)
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:) once again, i thank you for helping me.
Judy, you are such a great asset to this forum. thanks for the link.
keep the ideas comming.
I'll let you know what i make.
Robyn
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Thanks Robyn :-*. Will be interested to hear how you used all your limes.
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I get both the "Turkish" or seedless limes and the Mexican or "Key" limes and freeze them whole.
You can actually get more juice from them after freezing because the freezing breaks down the interior cells.
Turkish lime peel does not candy well because it turns a sort of ugly gray but you can chop it fine and "stew" it in a "light" simple syrup then strain the peel out for an intensely flavored syrup.
The little Mexican limes which are also loaded with seeds really produce much more juice after freezing and they too produce a nice syrup if the peel is gently cooked in syrup then strained out.
For the "light" simple syrup, instead of the 1:1 sugar/water ratio, I use 2 cups water to 1 cup of sugar. This will allow longer cooking, at a very low simmer without the sugar turning to candy.
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:) Hi, well so far today i have juiced 1 esky full of limes, and have 5 litres of juice, and heaps of pulp.
I have another 2 esky's full.
Lucky we have 3 big freezers, so i will freeze some for later. 9 thanks Andiesenji, we have a key lime tree too.
i have made lime cakes, lime icing for a sultana slice, lime butter.
I will make that liqueur too.
also a lime pie for tonight.
thanks so much for the help.
Robyn
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I think I'd be inclined to take the zest off the limes and bury it in sugar - you'd get the most divine lime sugar which would make the most divine shortbread.
Has anyone mentioned a lime impossible pie?
What about preserved limes in the fashion of preserved lemons used in middle eastern cooking? Would that work?
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I forgot to mention in my earlier post that you can also make "preserved limes" which are similar to preserved lemons.
These are preserved in salt and are used in many savory recipes.
I use Paula Wolfert's 30-day process (http://leitesculinaria.com/7073/recipes-preserved-lemons.html) but I cut the lemons or limes into quarters lengthwise as that way I can layer the quarters with the salt in a quart jar and use a plastic lid because metal will corrode.
To use, you rinse the salt off and remove the lemon or lime pulp, chop the peel finely and add to dishes containing chicken, duck, pork or lamb or beef, although I only use them in beef stews.
They also are a great addition to vegetable stews and casseroles. I have vegetarian friends who "discovered" them years ago when I served them a vegetable tagine and since then they have found numerous applications. They "invented" a dish with rice and garbanzo beans, roasted peppers and a generous measure of the preserved limes that takes the dish to a new level.
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This thread is great, i have been given a bag of limes.
Can you freeze them whole?
I love lemon impossible pie, so will try with lime. Going to do chookies ricotta cake but with lime.
I love limes, they are so expensive, so very happy to get them.
They were picked a few days ago, so still nice and fresh.
H :)
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When I have excess I freeze the juice in ice cube trays.
Gert
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:D I still have lime juice in the freezer.
I have a bush lemon tree now that is loaded. I park next to it every day.
So i should have lemons in a couple of weeks.
Robyn
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There is a company in Western Australia selling 310g jars of preserved limes for A$13.50 :o If you have a lemon or lime tree you're sitting on a gold mine.
I make up big jars of preserved lemons and limes (use the really big coffee jars) and it lasts ages. No way I would buy them at that price. They're so simple to do as well and so many people either have lemons/limes or know someone who does. Give it a go if you've never tried before!
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I picked 2 boxes of lemons on Friday, still have limes on a tree too.
I'll try preserved lemons.
Robyn
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Just tasted some Lemon, lime and chilli jam. Very mild with the chilli. I think they may have used just the lime juice. Will make some and let you know how it goes.
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My lime tree has finally given us a crop this year. I'm pretty sure we have the Tahitian variety. So far I have used the lime juice to make a Fijian kokoda as well as in Tenina's Vietnamese shredded chicken salad, not to mention adding some lime juice to flavour jugs of sparkling mineral water on hot days. All the other ideas on this topic sound great though.
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Glad to see this post. I have a large gift is yellow limes. The farmer assures me they are limes. It's lime and date cake tonight
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That's a lovely cake.
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Caprioska - 2 limes quartered and muddled in cocktail shaker add ice 30ml sugar syrup and 60ml vodka (Russian Standard is quite nice) Shake and pour into a glass. You can top it up with a bit of soda water if you like.
One or two of these every night, that's what the doctor ordered. ;D
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Really Den? My doctor is far more generous!!
Gert
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Really Den? My doctor is far more generous!!
Gert
:D :D