We’ve been making lime pickles from the Makrut Limes (formally known as Kaffir Limes) from our tree. There are an awful lot of seeds in the limes. We don’t like to waste anything, and I also had a couple of dozen cumquats I was looking to use. The seeds from the limes are full of pectin, so I simmered them with the pulp that was left after juicing the cumquats. After straining, it made the most wonderful syrup.
The taste is sweet with citrus-bitter, a little like marmalade. It is almost set but now quite – a perfect consistency for toast and crumpets, and also for drizzling over rice pudding, Besan Payasam, icecream and other desserts. It is also a great drizzle over Brussels Sprouts and other veggies before roasting, onto soups, curries, rice etc.
Of course you won’t have lime seeds at your disposal. Make it anyway, just leave the seeds out. Or you can try with lemon seeds or seeds of other citrus. Add just enough sugar to retain the taste but overcome any sharp sour or bitter tastes. (You want to keep a little sour and a little bitter, don’t eliminate it altogether. We are not used to bitter tastes in our cuisines, but they are wonderful when used in the right way.)
Similar dishes include Cumquats Poached in Sugar Syrup, Cumquat Tea, and Cumquat Chutney.
Browse all of our Cumquat recipes and all of our Lime dishes. Our Syrups are here. Or explore our Mid Winter dishes.
Continue reading “Cumquat and Makrut (Kaffir) Lime Seed Syrup”
We now have a collection of molasses recipes that we cycle through year-round in our kitchen – pomegranate molasses, tamarind molasses, cumquat “molasses” and quince molasses. They are easy to make and divine with the sweet-sour flavours that can be used in spoon sweets, drizzled over sweet and savoury dishes, and mixed into dressings, soups, bakes and braises. They are essential accompaniments in our kitchen.
Here is the Quince Molasses we’ve been making for some time.
Similar dishes include How to Use Quinces, Quince Molasses and Tahini Dip/Sweet, Turnips with Quince Molasses, and Quince Pickle.
Browse all of our Quince Molasses recipes, and our Molasses recipes (more to come). Or explore our Mid Autumn dishes.
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Don’t you L O V E tamarind? I am not sure what I would do without this ingredient in the kitchen. While others rave about black garlic, it is the commonly available tamarind that gives that umami taste to my dishes. As a added bonus, it is at once sweet and sour. Oh, the delights of tamarind!
Occasionally, fresh tamarind pods are available at our Indian and Asian groceries. Sometimes we just nibble the tamarind from the pod, and sometimes we make tamarind paste for our Indian food, and a Mexican Summery cooling drink from the fresh paste. Win-Win.
The origin of the name comes from tamar-e-hind, which means fruit of India or date of India. It was called this in the Arab countries although it is a native of Northern Africa. Its arrival in India shows of healthy trade routes between Africa, the Middle East and the Sub Continent. The fruit was well known to the ancient Egyptians and to the Greeks in the 4th Century BCE, and is now commonly grown and used in used in India (where it is called imli in Hindi), Africa, Mexico, the Philippines, the Caribbean and throughout South East Asia.
Similar recipes include Eggplant in Tamarind Leaf Paste, Sticky Tamarind and Kaffir Lime Leaf Tofu, and Okra in Tamarind Sauce.
Browse all of our Tamarind recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Winter recipes.
Continue reading “Making Tamarind Paste from Tamarind Pods”
Suffering from a glut of strawberries yet? No problems. Make strawberry syrup.
Suffering from a glut of strawberries? Or raspberries? No problems. Make strawberry or raspberry syrup.
Feel free to browse recipes from our Retro Recipes series. Or to browse our Strawberry recipes. Or you might like to browse Drinks recipes.
Continue reading “How to Make Strawberry or Raspberry Syrup”