limes Archives

Butternut recipes

Spicy squash soup with carrot-top pesto

1 hour

Asian recipes

Spicy Asian stuffed eggs with noodles

15 minutes

Butternut recipes

Asian butternut-and-chicken soup with prawn toast

50 minutes

Canned food

Orecchiette salad with tuna and heirloom tomatoes

10 minutes

Steak recipes

Whole roast peri-peri rump

1 hour 15 minutes

Coconut-and-lime jelly bowls

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus setting time

Cooking Time 5 minutes

Ingredients

1 x 400 ml can coconut milk
1 x 400 ml can coconut cream
100 g sugar
8 gelatine or gelatine sheets
2 limes, zested and juiced
fresh coconut, to garnish

Method

1. Heat all the ingredients except the gelatine and lime zest and juice in a saucepan over a medium heat until simmering. Remove from the heat.
2. Meanwhile, , soak the gelatine in cold water for 5 minutes, or until soft. Squeeze out any excess water and add to the pan. Stir until the gelatine has dissolved. Remove from the heat and stir in the lime juice.
3. Chill for 4–6 hours, or until set. Grate over coconut and lime zest to serve.

Find more desserts like this here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Asian-style salmon with avocado-and-coriander salsa

30-minute massaman dhal curry

White bean-and-sumac salad

Spicy squash soup with carrot-top pesto

Spicy Asian stuffed eggs with noodles

Asian butternut-and-chicken soup with prawn toast

Orecchiette salad with tuna and heirloom tomatoes

Whole roast peri-peri rump

Fish cakes with watermelon salsa

Crispy potatoes with masala butter crème fraiche

Creamy and delicious prawn curry

Coconut-and-lime jelly bowls

Coconut-and-lime jelly bowls

Ingredients

Method