We have a strange green bean growing – its pod is green with flecks of red. It is delicious, as all green beans are, and perfect for this salad from Ottolenghi. You can of course use any green bean – the beans are paired with either edamame, younger broad beans or even peas. The key to the salad is a beautiful dressing made with lime zest, lime juice, coriander, mint, garlic and chillies! Oh, yes, you just might get excited.
Once the beans are trimmed, it is quite simple to make. Of course it is, it is from Ottolenghi’s book Simple. 10 ingredients, quick and it can be made ahead (see the notes below the salad). Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar dishes include Summery Grain or Lentil Salad, Sea Spaghetti, Cucumber and Edamame Salad, Italian Green Bean Salad, Green Bean Salad with Asparagus, Spring Salad, and Glorious Green Bean Salad.
Continue reading “Two Bean and Two Lime Salad”
Sweetcorn is one of the treasures of Summer, so creamy, full of moisture and luscious. We love them raw and also grilled – with lashings of butter, lime and black pepper. Sweetcorn soup is brilliant, and tangy chaat a perfect snack.
Another recipe we love is a spicy, peppery stir fry of sweetcorn kernels. It is very easy to make, and a great side dish. The sweetness of the corn with the tang of lime juice and the heat of the chilli and pepper – flavours layered to perfection.
Similar dishes include Sweetcorn Chaat, Sweetcorn Sundal, and Roasted Chilli Sweetcorn Salad.
Browse all of our Sweetcorn recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Sweet Corn Fry with Black Pepper and Lime”
Sometimes in Summer when the days are long and frightfully hot we love to eat mezze style – a pile of pitta bread and little dishes of things. Some feta, for example, halved tiny tomatoes with a cream dressing, some hummus, a plate of exquisite chickpeas. And some dips and purees. Today it is a sweet potato mash – this beautiful dish is made from roasted sweet potatoes and is topped with a salsa of lime zest, herbs and garlic. Truly it is divine.
The recipe comes from Ottolenghi’s Simple, and simple it is. Actually tonight I had some left over roasted sweet potato so it came together in not much more than 5 minutes. Yet the flavours of the tart salsa with the sweetness of the vegetable make this a memorable dish. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
The mash or spread works as a snack, mezze dish, starter and as a side. It is hardly any effort at all. The result is rich and punchy. After scooping out the flesh for this dish, save the skins and lightly roast them in the oven for a crisp-like snack. Brush them lightly with olive oil, roast for about 8 mins in a 200 – 220C oven and sprinkle with salt.
Similar dishes include Red Capsicum and Feta Dip, Moroccan Carrot Dip, Walnut and Pomegranate Dip, and Capsicum, Feta and Pistachio Dip.
Why not browse all of our Dips and our Sweet Potato recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Sweet Potato Mash with Herb and Lime Salsa”
Vibrant in colour and tangy in flavour, these are a great addition to salads, soups and other dishes.
It was an exciting time when my first makrut limes ripened – I had quite a crop! Half of them were pickled in a South Indian style pickle, and half of them were pickled using a salt and lime/lemon juice method. It is very easy.
This is an Indian style pickle. We never tire of them, serving them with all Indian dishes, with plain rice or mixed rice, in salads, in dishes being baked, and in any other way we conceive of using them.
Are you looking for pickle recipes? Try Cumquat and Lime Seed Syrup, Easy Pickled Cumquats, Green Mango Pickle, Fresh Green Apple Pickles, Gujarati Carrot Pickle, and Quince Aachar.
Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials. And check out our recipes for preserves. Find inspiration in our collection of gorgeous Early Spring recipes.
Continue reading “Makrut (Kaffir) Lime Pickle without Oil – Salt and Lime Juice style with Spices”
Where would we be without the tart goodness of lemons and limes. Limes add a touch of South East Asia to many dishes, and the tang of India in others. Not only can we drizzle lime juice over and into dishes, they can be preserved and pickled or made into jam, marmalade and syrups.
The juice of limes is not the only part of the fruit that is used. Lime peel is essential in salads, dried limes from the Middle East add sour flavours to dishes, and the lime leaf (especially that of the Makrut Lime) has a special flavour that is excellent in syrups and infusions, or shredded finely in salads.
Limes are also an essential part of Summer and the many cooling drinks that are a common part of our 35C – 45C days.
You can browse all of our Lime recipes. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #67. Limes”
Yoghurt salads are made the world over, except, perhaps, in English speaking and some European countries. It is a puzzle why we don’t make more use of them here in Australia with our temperatures up to 45C in Summer. Yoghurt is one of the most cooling ingredients. Here I use makrut lime leaves (the new name for kaffir limes) with zucchini and garlic to make a great hot day dip or salad. We often have them around afternoon tea time, with some crisp crackers (like our Galletti), with other salads and some flatbread for lunch, or as a precursor to dinner.
Similar dishes include Green Mango Pachadi, Roasted Eggplant with Saffron Yoghurt, and Onion Pachadi.
Browse all of our Yoghurt dishes and all of our Raita.
Continue reading “Zucchini, Makrut (Kaffir) Lime Leaf, Yoghurt Salad”
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”
You no doubt know of my love for dried broad beans by now. And this riff on a Greek dish is one of my favourites (along with the Fava Bean and Turmeric Soup). Here I have combined my favourite flavours of the dried broad beans with a little fennel bulb and a hit of turmeric, and then lifted the flavours with some ever-so-sweet caramelised red onions. Into that goes the rind and juice of a lime or lemon. It is fairly easy to make – it takes time but most of it is not hands-on.
The lovely book Ikaria by Diane Kochilas has a similar recipe – a little simpler perhaps but full of flavour too.
Similar dishes include Greek Village Salad, Dried Fava Beans with Garlic, Mexican Fava Bean Soup, and Fava Bean Falafel.
Browse all of our Dried Broad Bean dishes, and our Greek recipes.
Continue reading “Dried Fava Beans with Onions, Fennel, Sage and Lime/Lemon”
Kaffir Lime, now referred to as Makrut lime due to the previous name having racial connotations in South Africa, is close enough to Narthangai for the sake of making pickles. I will also use Makrut Lime in pickles in place of Kitarangai.
My Makrut lime tree is now bearing well enough to make a couple of types of pickles, and this first recipe is from Meenakshi Ammal in the first volume of her books Cook and See. It is a raw pickle (the lime is not cooked before making the pickle). The chopped limes are macerated in salt and turmeric powder for a day before more spices and sesame oil is added. It is a pickle that will keep for a long time.
Similar recipes include Lime Pickle without Oil, Green Mango Pickle, Green Apple Pickle, and Quince Aachar.
Browse all of our Indian Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Makrut (Kaffir) Lime Pickle with Oil | Narthangai Oorugai”
Wow! When you need a taste bomb to add real spark to your day, this is the dish for you. Cauliflower is cooked in a paste of liberal amounts of pepper with garlic, ginger and warming spices. It has plenty of bite from the pepper and ginger and tang from lime juice. You will adore it. This dish is commonly known as the Cauliflower Pepper Fry and there are many variations of the dish. Serve with rice or chapati with yoghurt.
Similar dishes include Roasted Cauliflower Tahini Puree, Black Pepper Tofu, Pepper Rasam, and Pepper Rice.
Browse all of our Cauliflower recipes and all of our Peppery recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Pepper and Turmeric Cauliflower with Lime | Milagu Cauliflower”