Author Topic: Limes  (Read 16199 times)

Offline obbie

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Limes
« on: February 08, 2011, 09:05:48 am »
 :)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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Offline Katya

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Re: Limes
« Reply #1 on: February 08, 2011, 09:22:25 am »
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.


Offline achookwoman

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Re: Limes
« Reply #2 on: February 08, 2011, 09:29:28 am »
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.

Offline opi2kenopi

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Re: Limes
« Reply #3 on: February 08, 2011, 09:37:25 am »
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

Offline Zan

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Re: Limes
« Reply #4 on: February 08, 2011, 09:48:20 am »
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.

Offline judydawn

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Re: Limes
« Reply #5 on: February 08, 2011, 09:53:55 am »
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
« Last Edit: February 08, 2011, 10:07:03 am by judydawn »
Judy from North Haven, South Australia

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Offline cookie1

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Re: Limes
« Reply #6 on: February 08, 2011, 09:58:28 am »
Lucky you. I rarely get limes. Perhaps I should put in a tree.
May all dairy items in your fridge be of questionable vintage.

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Offline meganjane

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Re: Limes
« Reply #7 on: February 08, 2011, 11:19:36 am »
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.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline Meagan

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Re: Limes
« Reply #8 on: February 08, 2011, 02:56:31 pm »
The traditional lemonade made with limes is delish  ;)
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Offline obbie

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Re: Limes
« Reply #9 on: February 08, 2011, 10:45:44 pm »
 :) 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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Offline judydawn

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Re: Limes
« Reply #10 on: February 08, 2011, 11:04:45 pm »
Thanks Robyn  :-*.  Will be interested to hear how you used all your limes.
Judy from North Haven, South Australia

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Offline andiesenji

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Re: Limes
« Reply #11 on: February 08, 2011, 11:22:17 pm »
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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Offline obbie

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Re: Limes
« Reply #12 on: February 13, 2011, 01:07:20 am »
 :) 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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Offline thermoheaven

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Re: Limes
« Reply #13 on: February 13, 2011, 01:15:19 am »
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?

Offline andiesenji

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Re: Limes
« Reply #14 on: February 13, 2011, 01:33:55 am »
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  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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