Showing posts with label lime. Show all posts

Peanut Butter Hummus


 
This recipe was a happy accident. Now that I've made it, an accident I would happily repeat. Whilst in Switzerland I have had a hard time finding hummus, so I decided to make my own recipe. Chickpeas were easy to find but tahini paste not so much. I thought why not try peanut butter. Easily available and the nuttiness should work well as a substitute. To my surprise, I kind of prefer it this way. The flatbread chips are my normal recipe featured here. For chips simply bake them at 190C for 10 minutes.



Ingredients 
Makes about 850g worth of hummus 

 800g of tinned chickpeas
6 tablespoons of peanut butter, unsalted and unsweetened
8 tablespoons of lime juice
1 tsp of ground cumin
2 cloves of garlic
2 tsp salt (only 1 if using peanut butter with salt)
1 tbsp of olive oil
approx. 50 ml of water

Preparation 
  1. Wash and peal the chickpeas. Pealing the chickpeas is not necessary per se, but it will make the hummus MUCH creamier. 
  2. Add the peanut butter and lime juice to a blender or food processor. Whiz for one minute. Then scrape down the sides and whiz for another 30 seconds. 
  3. Add the cumin, garlic cloves, salt and olive oil. 
  4. Finally, add the chickpeas. 
  5. Combine whilst pouring the water. You may need more or less water. Stop adding water until you get a desired consistency. It should be like a thick mousse. 
  6. Simply remove from the food processor and enjoy! 
appetiser chickpeas hummus
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Light and Spicy Fish Stew: Flavours of Coconut, Lime and Tomato



This recipe is based off "Het fiskgryta" or Spicy Fish Stew from a Swedish food or lifestyle magazine. I'm not sure where exactly because it is one of many recipes glued into one of many of my mum's cookbooks. Gluing in recipes from various magazines is a tradition that is very popular with the women in my family. My aunt, grandmother as well as my mother have about 5 massive scrapbooks filled with recipes collected over the years. I would consider these books as precious as any other family heirloom. This recipe is definitely a standout. I do know that it was created by someone called Eva Boström. This stew is one of those recipes composed of so few ingredients that you doubt its potential. Trust me when I say that you will be blown away. It is comfortingly rich in tomato flavour and creamy from the coconut. The lime juice, fresh coriander and seafood keep it light and fresh. Try using light coconut milk for a lighter soup. 

Serves 4 / Approximate preparation time: 30 minutes 

Ingredients 

2 brown onions 
2 garlic cloves
4 tomatoes 
1/2 -1 tsp of chilli flakes 
juice of 1 lime 
2 tbsp flavourless oil though coconut oil would work perfectly 
400g tin of chopped tomatoes 
400ml of coconut milk 
1 cube of fish stock
1 tsp salt 
1 pinch of cayenne pepper 
800g of firm white fish, cut into large bite-sized pieces 
1 handful of fresh spinach 
1 large handful of fresh coriander 

Preparation 
  1. Finely dice the onion and garlic. Saute on a medium heat until softened. Add the tinned tomatoes, fish stock, chilli flakes and lime juice. Bring to a boil then let simmer for 10 minutes. 
  2. Cut the tomatoes into quarters and remove the seeds. Add the tomatoes to the pan with the coconut milk, salt and pepper. Bring to a boil then add the fish and let simmer for 6-7 minutes. 
  3. Just before serving add the spinach. Once the spinach has wilted, serve up the stew. 
  4. Top with fresh coriander. Serve with rice, couscous, some fresh bread or as is. 
family fish fish soup
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Buttery, Lime Tilapia with Mashed Potato


This dish is one of my mum's staples. It is seriously good and even my little brother (aka the pickiest boy in the world) loves this dish despite his apparent "hatred"of fish. Yes there is a lot of butter, but keep in mind this recipe serves up to 8 people. If you want to make this dish less buttery, I would suggest serving it without the mashed potatoes and with a salad instead. Either way I am sure you will love it!

   Prep Time      		       
Cook Time      		      
  Serves      
10-15 min 15-25 min 6-8

Ingredients 

Fish 

15 tilapia fillets
2 limes (zest and juice)
2 large cloves of garlic, minced
8 tbsp of unsalted butter
salt and pepper

Mashed Potato 
6 large potatoes
3-4 tbsp of unsalted butter
400-500ml of milk or cream (depending on desired richness)

To serve: broccoli or the vegetables of your choice.

 Preparation 

  1. Preheat the oven to 200C or 390F. 
  2. Cream together the butter, lime zest and garlic. Set aside. 
  3. Peal and quarter the potatoes. Place in a large saucepan and cover with water (at least 2cm above the potatoes). 
  4. Add half a tsp of salt, turn on the heat and bring to a boil. 
  5. Reduce the heat to a steady simmer and keep covered. 
  6. Cook the potatoes for 15-20 minutes or until soft enough to pierce with a fork. 
  7. Put a knob of butter into a large frying pan on a medium/high heat. Let the butter melt completely and then add the tilapia. It saves a lot of time if you do a couple at a time but make sure not to crowd them. 
  8. Season with black pepper and salt, cook for 2-3 minutes or until opaque on both sides. You do not want the fish to brown. The fish will cook in the oven.
  9. Place the tilapia in a large oven proof dish. 
  10. Evenly distributed the lime and garlic butter in dollops on top of the tilapia. 
  11. Cook in the oven for 10-15 minutes or until cooked through. 
  12. When the potato has finished cooking, drain and place into a large bowl. 
  13. Partially mash the potatoes. Add the butter and half of the milk cream. Using an electric mixer on a medium/low speed or a fork, combine everything. Add the rest of the milk and cream in increments, combining as you go along until desired smoothness. 
  14. Juice the two limes and poor the juice on top of the cooked tilapia. 
  15. Serve the tilapia with the mashed potatoes and your choice of veg. Drizzle the melted lime, garlic butter on top of the mash and veg for extra yumminess! 
  16. Enjoy! 
fish fish dish lime
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Sweet, Spicy and Sticky: Japanese Ginger, Lime Chicken with a Fresh Green Salad



This chicken dish is delicious for summer and the spiciness of the chicken pairs really well with the freshness of the cucumber. This marinade plus the basting creates a wonderfully sticky, sweet and spicy glaze to the chicken. I hope you give this a try! This recipe is based on the Japanese ginger and garlic chicken recipe from Delicious Magazine March Edition. I modified it slightly by making it a bit more spicy, reducing the ginger and adding lime zest. I found that these modifications really worked :)

 Ingredients 

 Chicken 

6-8 bone-in chicken pieces (thigh, leg, etc.)
4 garlic cloves, finely minced or grated
40g of fresh ginger, finely minced or grated
3.5 tbsp soy sauce
3 tbsp sake
3 tbsp dark brown sugar
3/4 tsp of chilli flakes
zest of one lime

Salad 

half a cucumber
1 tsp of sea salt
1 tbsp of pickled ginger
50g of edamame

Preparation 

  1. In large dish or bowl, combine the brown sugar, chilli flakes, sake, soy sauce, ginger and garlic. 
  2. Using a knife, create small wholes in the chicken. 
  3. Add the chicken to the large dish containing the marinade. Massage the marinade into the chicken. 
  4. Let the chicken marinade in the fridge for 30 minutes to an hour. 
  5. Preheat the oven to 180C or 360F. 
  6. Line a large oven dish with tinfoil. Then place the chicken on the pan and pour half the marinade on top. 
  7. Baste the chicken with the remaining marinade every 5 minutes in the first 20 minutes using a pastry brush or a spoon. 
  8. Cut the cucumber in half and de-seed using a spoon. Slice into thin slices or alternatively you can shred it. 
  9. Do the same for the ginger and combine the two in a small bowl. 
  10. Finally, add the edamame, sea salt and then refrigerate until serving. 
  11. Then let the chicken cook as usual for another 15-20 minutes. Check to see if the chicken is done by piercing it at the thickest area. The juices from the chicken should run clear. 
  12. Serve the chicken with the salad only or with a side of rice. 
  13. Enjoy :) 
asian barbecue chicken
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Guacamole!


Guacamole is just one of those things that everyone should know how to make. Like spaghetti, everyone should know how to cook spaghetti. Guacamole can pretty much go with every savoury thing on the planet. Tacos, fajitas, nachos? Well, duh. But also, eggs in any form, spread on toast or as a sandwich filling, on a hamburger, as a salad dressing. Pretty much in the place of wherever you would have avocado. Except guacamole is obviously on a whole other level than just plain avocado. Okay, enough, just make it. 

Ingredients 
1 ripe avocado 
1/2 -1 lime 
1 large tomato 
half a red onion 
1 medium (heat) chilli 
1 small handful of coriander 
salt and pepper to taste 

Preparation 

  1. Dice the tomatoes and red onion. 
  2. Finely chop the red chilli and combine with the tomatoes and onion. 
  3. Add to a small bowl. Scoop out the avocado with a spoon and add that to the bowl too. 
  4. Using a fork, mush the the avocado together with the tomato, onion and chilli. Stop when you get the desired chunkiness/ smoothness. 
  5. Squeeze over the lime juice and combine. Add more depending on your preference.
  6. Roughly chop the coriander (including the stems) and lightly combine it with the rest of the guacamole. 
  7. Add salt and pepper to taste. 
  8. Serve and enjoy :) 


Approximate preparation time 5 minutes. Serves 4. 
appetiser avocado fresh
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