i know I was going to try and post regularly but a certain person is keen to share most of my free time and that is nice. Needless to say the kitchen has been in full swing because that person likes his tucker and is an appreciative audience.
yesterday I had a lunch for some mates and it was fun and I cooked this little beauty based upon a recipe from Taste but tweaked by moi and very very well received.
Key Lime Pie.
Mmmmn mmmmn yummy!
Ingredients (serves 6)
200g gingersnaps
1/4 cup ground almonds
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes
Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Process biscuits until fine crumbs. Add almonds and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate until firm.
Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
The rest of the menu was Lamb Tagine with Apricots
Roasted Japanese Pumpkin with Tahini
Potato, pea and Sweet Potato in Peanut/Chilli/Tomato Soup.
Salad
with my preserved lemon
hot mint and coriander yoghurt
tzatzik
Cous cous
AND YUMMMY
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