1 cup buttermilk
1/4 cup vegetable oil
lime zest from 4 limes
4 tablespoons lime juice, divided
1 3/4 cup all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners sugar
Heat oven to 350F. Grease and flour the bottom and sides of an 8×4 or 9×5 inch loaf pan.
In a medium bowl, whisk together the egg, buttermilk, oil, lime zest, and 2 tablespoons of the lime juice until well blended. Add in the flour, sugar, baking powder, and salt and stir until just moistened (some lumps will remain).
Pour the batter into the pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then remove the bread to a cooling rack and cool completely, about 1 hour.
In a small bowl, mix together the confectioners sugar and 2 tablespoons of lime juice, adding additional lime juice if necessary to reach the desired consistency. Drizzle the glaze over the bread and allow it to solidify, about 30 minutes, before slicing and serving.
1 1/2 cup quinoa
1 vegetable stock cube
2 roasted red peppers, deseeded and chopped (from a jar is fine)
3 tbsp olive oil
3 spring onions, sliced
zest and juice 1 lime
handful of cilantro, chopped
Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Leave to cool, then break up any clumps with a fork. Mix through remaining ingredients and serve.
1 3/4 cups sweetened condensed milk
4 egg yolks
6 tablespoons key lime juice
1 9 inch prepared graham cracker pie crust
sweetened whipped cream or Cool Whip
1 fresh lime, sliced
Preheat oven to 250-degrees.
Combine milk and egg yolks in a blender on low speed. Slowly add lime juice, mixing until blended.
Pour into pie shell and bake 20 minutes. Let cool and refrigerate. Top with whipped cream& lime slices.
1/4 cup plus 2 tablespoons creamy peanut butter
3 T fresh lime juice
3 T Asian fish sauce
3 T water
3 T sugar, Splenda, or Agave Nectar
3 cloves garlic, finely minced
1 T Sriracha sauce
2 pounds napa cabbage, thinly sliced (about 12 cups)
3/4 lb. red cabbage, thinly sliced (about 3 cups)
3 medium carrots, juliened
2 red peppers, thinly sliced
3 T chopped cilantro
15 mint leaves
1/2 cup roasted peanuts
salt and freshly ground pepper
Whisk together peanut butter, lime juice, fish sauce, water, sweetener, garlic and Sriracha.
In large bowl, toss together sliced napa and red cabbage, carrots, peppers, cilantro, mint, and peanuts. Toss salad with the dressing and season with salt and pepper. Serve right away. If you plan to eat some later, don’t add the dressing until just before serving.