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.
For the bread
1/2 cup granulated sugar
6 tablespoons coconut oil, melted
2 large eggs
1 cup canned coconut milk
1 tablespoon lime zest, about 2 limes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
For the glaze
1 cup powdered sugar
2 scant tablespoons lime juice
Coconut flakes or shredded coconut (I used unsweetened flakes)
Preheat oven to 350°F. Butter and flour a 8×4-inch loaf pan.
In a medium bowl, whisk sugar, coconut oil and eggs until combined. Whisk in the coconut milk and lime zest.
In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut until combined. Pour in the the coconut mixture and stir until just combined. Pour into the prepared pan and bake for about 50 to 60 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes then turn out and cool completely on a cooling rack.
In a small bowl, whisk together the powdered sugar and lime juice until smooth. Pour or drizzle over completely cooled bread. Top with Lime zest and coconut flakes.
Will keep wrapped in plastic wrap at room temperature for 2 days.
1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
3 tablespoons cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch)
1 pineapple, cut into ½-inch pieces
1 pound shrimp, peeled and deveined
Place wooden skewers in a bowl of water to soak for at least 10 minutes.
Puree the pineapple, garlic, chili sauce, and water in a food processor.
Heat a pan over medium heat, and add the pureed sauce mixture. Add vinegar, salt, coconut cream, lime juice, zest of one lime, and salt, and bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
Skewer the pineapple and shrimp, then brush sauce on both sides. Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
Sprinkle finished skewers with lime zest and serve with remaining sauce.
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.